tag:blogger.com,1999:blog-17735008528287028272024-03-21T19:10:39.777-07:00life needs sweetsA blog to satisfy your sweet tooth. Your taste buds will thank you(:Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-1773500852828702827.post-29111100521380252362013-07-15T09:11:00.002-07:002013-07-15T09:11:15.606-07:00Chocolate Chip Cookie Dough Brownies<img src="http://www.recipegirl.com/wp-content/uploads/2012/05/Chocolate-Chip-Cookie-Dough-Brownies-RecipeGirl.com-2.jpg" /><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I've been on quite a <b>cookie dough frenzy </b>lately.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I mean how can you <i>not</i> be??? </span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Cookie dough, by definition, is absolute <span style="color: #674ea7;">BLISS</span>. It's basically just butter and sugar....and you gotta love those two ingredients. But cookie dough <i>ON TOP OF A BROWNIE?????? </i>Umm...yummmmm! This recipe is<i> so</i> <b><span style="color: magenta;">sinfully delicious</span></b>, and I promise everyone will be asking you for it once they take the first bite. The bottom layer is a super <span style="color: red;">fudgey</span>, <i><span style="color: #6aa84f;">rich</span></i>, densely chocolatey brownie (no cakey texture here! Just the way I like it!), and the cookie dough is wonderfully <b><span style="color: #e69138;">buttery</span></b>, vanilla-y, and everything you believe the perfect cookie dough should taste like. And, just like my incredibly delicious cookie dough cheesecake bars <a href="http://lifeneedssweets.blogspot.com/2013/07/chocolate-chip-cookie-dough-cheesecake.html" target="_blank">here</a>, the cookie dough is eggless, so you can eat as much as your little tummy pleases(:</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I brought these treats to a party at my school and they were declared <i>"little squares of heaven." </i>My friend is now seriously OBSESSED with them and goes insane and drools whenever someone mentions them. As do I.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Don't believe me? Try them yourself.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Yield: </b>16 brownies</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">BROWNIE LAYER:</span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3/4 cup (1 1/2 sticks) unsalted butter<br />1 1/2 cups bittersweet chocolate chips<br />1 cup granulated white sugar<br />1/2 cup packed light brown sugar<br />4 large eggs<br />1 teaspoon vanilla extract<br />1/2 teaspoon salt<br />1 cup all-purpose flour</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">COOKIE DOUGH:<br />3/4 cup (1 1/2 sticks) unsalted butter, room temperature<br />3/4 cup granulated white sugar<br />3/4 cup packed light brown sugar<br />1/4 teaspoon salt<br />2 tablespoons milk<br />1 1/2 teaspoons vanilla extract or vanilla bean paste<br />2/3 cup all-purpose flour<br />1 cup miniature chocolate chips<br />additional miniature chocolate chips, if desired (to garnish the top)</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Instructions: </b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Prepare the brownie layer:<br />1. Preheat the oven to 350 degrees F. Spray a 9x9-inch pan with nonstick spray, then line with a strip of parchment paper so that it covers the bottom and comes up two sides of the pan. Spray the parchment with nonstick spray too.<br />2. In a microwave safe bowl (or in the top of a double boiler or pan set on top of a pan of simmering water), microwave in 30 second bursts to melt butter and chocolate chips together until all is melted and smooth. Whisk in the sugars, then whisk in the eggs, vanilla and salt. Sift flour into the bowl and stir that in too. Scrape the brownie batter into the prepared pan. Bake for 25 to 30 minutes, or until the brownie layer is cooked through (toothpick inserted into the center comes out clean). Place the pan of brownies in the refrigerator to speed up the cooling process (or cool at room temperature and add the cookie dough layer later).</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Prepare the cookie dough layer:<br />3. In a large bowl, use an electric mixer to combine the butter, sugars and salt until soft and creamy (2 minutes). Mix in the milk and vanilla. Sprinkle in the flour and mix in until combined. Stir in the 1 cup of chocolate chips. Scoop the cookie dough onto the top of the brownies and spread onto the brownie layer. I find that it's easiest to do this if the brownie layer is chilled and firm. Wet your hands or spray them with nonstick spray and pat the cookie dough on top in a even layer. Sprinkle additional chocolate chips on top to create a nicer, visual appearance. For easy, clean cutting, chill the brownies (wrap the brownies with plastic wrap and chill until firm- 1 to 2 hours or up to 2 days).<br />4. Cut the brownies: Run a knife along the sides of the brownie pan and then use the parchment paper to lift the brownies from the pan and onto a cutting board. Slice the brownies with a sharp knife, wiping the knife with a paper towel between cuts. If you'd like all of your slices of brownies to look clean-cut without edges, use the knife to cut the sides of the brownies off before cutting pieces. Keep brownies slices covered and chilled until ready to serve.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note:</b> these taste most delicious just<i> slightly</i> cool (after about an hour of thawing at room temperature) or <i>completely</i> at room temperature (at least two hours of thawing), or <i><span style="color: red;">my personal favorite</span></i>: warmed up in the microwave until gooey and amazingly delicious.</span></div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-30361044812928716832013-07-14T14:13:00.002-07:002013-07-14T14:13:49.411-07:00Chocolate Chip Cookie Dough Cheesecake Bars<span style="font-family: Georgia, Times New Roman, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZJXYoFWjghVnlGmQxewepnpaV28oe-hJicwd_kG2nINogET2bIOlPONWCgsiOTAeMogcvzP-fvkH2FAUh6gR45jFclk7nivLJPJunndCrPMWenrB_0Kv-Ecr2rcy7tln8o5k1bTCPQ0c/s640/IMG_5121.JPG" /></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">First off, I <i>sincerely</i> apologize for not blogging in such a long time. The end of my junior year in high school was...well - <span style="color: purple;">INSANE</span>. But now it's <b><span style="color: orange;">summer</span></b>! And all my hard work was<i><span style="color: #38761d;"> totally</span></i> worth it. Now I am officially a senior! </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You wanna know what I'm pumped about the most for this summer? BAKING! So my first post of the summer is this absolutely<i> incredible</i> recipe for cookie dough cheesecake bars. Oh my goodness, are they something <b><span style="color: #e06666;">magical</span></b>. These scrumptious treats are the<i><span style="color: blue;"> perfect combination</span></i> of cheesecake and chocolate chip cookie dough. Can you even think of a more amazing pairing? I sure can't. I brought a full pan of these to a cross country party and they literally <b>vanished</b> before I could even blink. I guess you could say my parents were more than a little disappointed that I came home with an empty tray...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The recipe begins with a <span style="color: #cc0000;">fool-proof</span>, classic graham cracker crust. Above the crust lies another perfect, <i><span style="color: magenta;">creamy</span></i> layer of luscious cheesecake, wonderfully vanilla-y and delicious. Last but not least, my personal favorite layer is at the top: the cookie dough. Ahh cookie dough....my love...buttery and brown-sugary and studded with chocolate chips....can you say <i><b>YUM???</b></i> This cookie dough is egg-less, so it's safe to eat (yes, by the spoonful if you wish). Together, the three layers form this heavenly dessert that you won't be able to resist.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield</b>: about 12 bars</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Crust</span><br />
<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups graham cracker crumbs</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground cinnamon<br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">5 tablespoons unsalted butter, melted</span></span><br />
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<span style="line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cookie Dough</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: #f7f7f7; line-height: 21px;">5 tablespoons unsalted butter, room temperature</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">1/3 cup packed light brown sugar</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">3 tablespoons granulated sugar</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">1/4 teaspoon salt</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">1 teaspoon pure vanilla extract</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">1/2 cup all-purpose flour</span><br style="background-color: #f7f7f7; line-height: 21px; margin: 0px; padding: 0px;" /><span style="background-color: #f7f7f7; line-height: 21px;">3/4 cup chocolate chips</span></span><br />
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<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cheesecake Filling</span></span><br />
<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">10 ounces cream cheese, at room temperature</span></span><br />
<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span></span><br />
<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large egg, at room temperature</span></span><br />
<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></span><br />
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<span style="background-color: #f7f7f7; line-height: 21px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">2. Mix the melted butter, cinnamon, and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside. (Note: if the cookie dough looks a little dry, it's fine. It will be crumbled on top of the cheesecake layer.)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Use your hands to form "clumps" of the cookie dough, smoosh it together and flatten it out. Distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">6. Lift the bars out by the overhang and cut into squares for serving.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">**Note: these taste best at room temperature.</span></span></div>
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<span style="background-color: #f7f7f7; color: #767676; font-family: Arial, sans-serif, Helvetica; font-size: 15px; line-height: 21px;"><br /></span>Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com1tag:blogger.com,1999:blog-1773500852828702827.post-77699016734403131762013-03-31T12:28:00.000-07:002013-03-31T12:30:56.382-07:00Brown Butter Soda Bread<div>
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Every Saint Patrick's Day, my family <i>has</i> to have Irish Soda Bread. It's <b><span style="color: purple;">tradition</span></b>, and <i>you can't mess with tradition</i>. I typically bake a large batch in the morning for breakfast, where my family and I eat the bread <b><span style="color: red;">hot</span></b> from the oven with salted butter....<i>Mmmm</i>....it's<i><span style="color: magenta;"> truly</span></i> <b><span style="color: #38761d;">to-die-for</span></b>. And then that night, we dip the bread in our corned beef and cabbage or stew or whatever Irish dinner we're having. Then, we have the leftovers for breakfast the following morning reheated with butter -- that is...if it makes it that long.</div>
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And I am pleased to announce that this is <b><span style="color: #b45f06;">officially </span></b>my<i><span style="color: #e06666;"> favorite</span></i> soda bread recipe. Why? Because of <i><b>the browned butter</b></i>. </div>
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If you've never browned butter in a recipe before, here is your chance (and if you <i>seriously </i>haven't tried my <a href="http://lifeneedssweets.blogspot.com/2012/02/brown-butter-cookies.html" target="_blank">Brown Butter Cookies</a>, you really <b><span style="color: #351c75;">haven't lived</span></b> yet). By browning the butter, you end up with a<i><span style="color: #38761d;"> toasty,</span></i> <b><span style="color: #990000;">rich</span></b> aroma that tastes so <b><span style="color: #a64d79;">flavorful </span></b>and <b><span style="color: #b45f06;">savory</span></b>. The rich flavor compliments the rosemary perfectly, and the whole wheat flour gives the bread an <i><span style="color: blue;">amazing texture</span></i>. By brushing the top of the bread with olive oil before baking, you end up with wonderfully<i><span style="color: #cc0000;"> crisp edges</span></i>, while the interior stays <i><span style="color: #e06666;">soft and fluffy</span></i>. You also get a delicious burst of sea salt and black pepper with every bite.</div>
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This is definitely going to be a staple in my house every Saint Patrick's Day!</div>
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*adapted from Epicurious</div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="font-weight: bold;">Yield: </b>2 loaves</span></div>
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<b>Ingredients:</b></span><br />
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<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup (1/2 stick) unsalted butter</span></li>
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<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups all purpose flour</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups whole wheat flour</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup old-fashioned oats</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon white sugar</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tablespoon dried rosemary (or 1 tablespoon chopped fresh)</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon ground black pepper plus additional for topping</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups buttermilk</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Olive oil, for brushing</span></li>
<li class="ingredient" style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Sea salt</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1. Position rack in center of oven and preheat to 375°F. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4. Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns (the goal is to work it as little as possible -- for a fluffy texture. If you work it too much it will become dense). Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with olive oil. Sprinkle lightly with ground black pepper and sea salt. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Bake breads until deep golden brown and tester inserted into center comes out clean, about 40-45 minutes. Cool breads on rack at least 20 minutes. Serve warm or at room temperature.</span></div>
<span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: 10px;"><br /></span>Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com1tag:blogger.com,1999:blog-1773500852828702827.post-91058355276471774182013-03-30T12:12:00.000-07:002013-03-30T12:12:59.003-07:00Sweet Potato Oranges<div>
<img src="http://emptynesttwoplatesfull.com/wp-content/uploads/2012/11/IMG_9036.jpg" /></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">I made these this past fall and I am SO excited to <i>finally </i>be posting them! When I was a baby, my favorite food was sweet potatoes -- I gobbled down so many baby food cans of mashed sweet potatoes...<i>I just couldn't get enough!</i> And now...I<b><span style="color: red;"> still</span></b> <i>LOVE</i> them. I don't understand why people love regular baking potatoes so much. They are just bland and tasteless unless you add a bunch of cheese and sour cream, <i><span style="color: magenta;">especially</span></i> when compared with the magnificent sweet potato. I was <span style="color: orange;">extremely</span> happy with the flavor in this recipe; the potatoes compliment the oranges very well. And not only do these<i> taste </i><b><span style="color: purple;">amazing</span>,</b> but they <i>look</i> absolutely<b><span style="color: #38761d;"> fabulous</span></b> and <b>oh-so-<span style="color: #0b5394;">impressive</span>!</b> Don't get me wrong...they were a bit of work -- having to scoop out the flesh of the oranges wasn't so easy. But it was <i><b>totally</b></i> worth it. The orange flavor is subtle and the brown sugar topping <b><span style="color: #990000;">caramelizes </span></b>the nuts, while seeping into the mashed potato mixture below. The result? <i>Pure sweet potato <b><span style="color: #b45f06;">bliss</span></b>.</i></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Yield: </b>6 servings</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">6 medium/large oranges</span><div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3 cups mashed, cooked sweet potatoes</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/4 cup white sugar</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/4 cup loosely packed light brown sugar</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 eggs, at room temperature, lightly beaten</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 cup butter, softened, divided</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 tablespoon grated orange peel</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 cup light brown sugar</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/2 cup all purpose flour</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 cup (largely) chopped pecans</span></div>
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<ol style="border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="background-color: white; border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees F (175 degrees C).</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="background-color: white; border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Prepare oranges by cutting tops off, 1/4 to 1/2 inch down. Spoon out the flesh, leaving a shell.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="background-color: white; border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl combine sweet potatoes, sugar, orange juice, eggs, vanilla extract, 1/2 cup butter and grated orange peel. Spoon mixture into orange shells. Place in a deep casserole dish.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="background-color: white; border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan over medium heat, combine remaining 1/2 cup butter, brown sugar, flour and pecans. Cook until sugar dissolves in melted butter. Spoon over oranges. Fill casserole dish with water to reach 1/2 inch in depth.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="background-color: white; border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake in preheated oven for 30 minutes.</span></span></li>
</ol>
</div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-91729538158555374922013-03-29T12:22:00.000-07:002013-03-29T12:22:22.289-07:00Beef Bourguignon (Beef Stew With Red Wine)<table style="border-collapse: collapse; border-spacing: 0px; margin: 0px; padding: 0px; vertical-align: bottom;"><tbody style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl01_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl01_tdIngText" style="font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><br /><span style="font-style: inherit;"><img alt="Beef Bourguignon" height="639" src="http://d2k9njawademcf.cloudfront.net/indeximages/3888/original/Beef_Bourguignon.jpg?1265063116" width="640" /></span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-style: inherit;"><b><br /></b></span><br /><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-style: inherit;">Unfortunately, I do not know how to pronounce "Bourguignon." I wish I did.</span><br /><br /><span style="font-style: inherit;">However, I </span><b><i>do</i></b><span style="font-style: inherit;"> know that this soup, despite the rather intimidating name, is </span><i><span style="color: magenta;">fabulous</span></i><span style="font-style: inherit;">. My mom declared it "</span><i>the best beef stew [she has] ever tasted</i><span style="font-style: inherit;">." The red wine gives this dish such a <b><span style="color: orange;">rich</span></b>, <b><span style="color: #0b5394;">flavorful</span></b>, and </span><i><span style="color: #38761d;">soul-satisfying </span></i><span style="font-style: inherit;">taste that will be sure to impress a crowd. After making this, I not only fell in love with the soup, but I realized that I absolutely <b><span style="color: red;">adore </span></b>pearl onions! They are so </span><i><span style="color: #674ea7;">sweet</span> and <span style="color: #b45f06;">tasty</span></i><span style="font-style: inherit;">, with a satisfying <b>crunch</b> that I had never experienced before. Also, t</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-style: inherit; line-height: 20px;">here are a few key details to remember when making the stew: Be sure to brown the meat well in the beginning, use a good quality red wine that you would happily drink, and, if possible, make it a day in advance to let the flavors develop. </span><span style="line-height: 20px;"><span style="font-style: inherit;">Unlike a soft, mushy, murky stew, the components of this bourguignon stay intact just enough - so that you know what you're eating, but it still feels cohesive. My family be making this in big batches </span><i>all winter long</i><span style="font-style: inherit;">.</span></span></span><span style="font-family: Arial, Helvetica, sans-serif; font-style: inherit;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-style: inherit;"><b><br />Yield: </b>4-6 servings<br /><br /><b>Ingredients</b><br />3 tablespoons vegetable oil</span></span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl02_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl02_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 medium onion, diced</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl03_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl03_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 medium carrot, peeled and diced</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl04_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl04_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">4 cloves garlic, diced</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl05_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl05_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 teaspoon dried, crushed thyme</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl06_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl06_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 pounds cubed stewing beef (chuck or sirloin tip)</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl07_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl07_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoons kosher salt</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl08_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl08_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon freshly ground black pepper</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl09_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl09_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 tablespoons all-purpose flour</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl10_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl10_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">3 cups red wine<br />1 cup beef broth</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl11_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl11_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 tomato, seeded and diced</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl12_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl12_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 cups pearl onions</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl13_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl13_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/4 pound bacon, cut into 1/2-inch strips</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl14_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl14_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/4 pound mushrooms quartered</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl15_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl15_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 tablespoons minced fresh flat-leaf parsley</span></td></tr>
<tr id="ctl00_DefaultContentHolder_rptIngredients_ctl16_trIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><td class="ingredient" id="ctl00_DefaultContentHolder_rptIngredients_ctl16_tdIngText" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Buttered Egg Noodles (optional)</span></td></tr>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Instructions</b></span><br />
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<div property="v:instruction" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Heat 1 tablespoon of the oil in a Dutch oven or ovenproof stewpot, and sauté the onion, carrot, garlic, and thyme over medium heat until browned, 8 to 10 minutes. When the vegetables are nicely colored, transfer them to a bowl. Wipe out any little bits of vegetable clinging to the pan so they don't burn when you sear the beef.</span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><div property="v:instruction" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Pat the meat cubes dry and season them with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add 1/2 tablespoon of the oil to the pan and sear the beef in batches over high heat until it is a rich mahogany brown on all sides. This will take approximately 5 to 7 minutes depending on the thickness of the meat. Cubes tightly packed in the pan won't brown properly. Clean out any juices which are released before the next batch. Over high heat add 1/2 tablespoon of oil for each batch, then sauté the meat until browned on all sides.</span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><div property="v:instruction" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees F. Return the vegetables and the meat to the pan, dust the meat and vegetables with the flour, and cook for 2 minutes over medium heat, stirring frequently. Toasting the flour helps to develop the overall flavor of the stew. Add 2 cups of the red wine to cover the beef and bring to a boil. Add the tomato and season the stew with the rest of the salt and pepper. </span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Place the stew in a crock put set for low and cook 7-8 hours, or until the meat is tender. (If as the stew simmers the wine reduces below the meat, add a little water.)</span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><div property="v:instruction" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">After at least 3 hours, bring a medium pot of water to a boil. To peel the pearl onions, trim the roots and make a small X with a paring knife in the other end. Boil the onions for 3 minutes, spoon them out, and set them aside to cool. Then squeeze the onions out of their skins. In the same water, blanch the bacon pieces for 3 to 4 minutes, and keep any grease.</span></div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><div property="v:instruction" style="font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: bottom;">
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Heat a separate medium skillet, add the remaining oil, and brown the bacon and onions. Add the mushrooms and cook over high heat until golden brown. Pour any excess fat into the slow cooker. Add the final cup of red wine to the vegetables, and simmer until the onions are tender, about 10 minutes. Add this mixture to the slow cooker.</span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">When the beef is tender, pour the stew into a warm bowl, dust with the minced parsley, and serve with buttered noodles if desired, or crusty bread.</span></div>
<br />Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com1tag:blogger.com,1999:blog-1773500852828702827.post-69501752878611816892013-03-28T14:44:00.005-07:002013-03-28T14:46:34.766-07:00Italian Cream Pancakes<div style="text-align: center;">
<img alt="Italian Cream Pancakes Recipe" height="320" src="http://img4-2.myrecipes.timeinc.net/i/recipes/sl/12/12/italian-cream-pancakes-sl-l.jpg" width="320" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I know I haven't posted in a while...I've been <i>super</i> busy with school work (junior year is killing me), but now it's FINALLY time for Spring Break! I will try my best to post at least one recipe each day because there are so many recipes I've been meaning to post and I know I am super behind. For my first post in a while, I have decided to present to you these<span style="color: blue;"><b> incredible</b></span>, <span style="color: magenta;"><i>sweet</i></span>, <b><span style="color: #b45f06;">nutty</span></b> pancakes topped with a <i><span style="color: orange;">decadent</span> cream cheese glaze.</i> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Yes, they are <b><i>just</i></b> as delicious as they sound. I promise.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If you've never tasted Italian Cream Cake, then you totally need to. Like...<span style="color: red;">immediately</span>. Sooo..you can start with this breakfast recipe! These pancakes seriously taste just like Italian Cream Cake, only hot and in <b><span style="color: #3d85c6;">heavenly</span></b> pancake form, with <i><span style="color: #e06666;">warm glaze oozing all over them</span></i>. Coconut, cream cheese frosting, and pecans are the most <b><span style="color: #6aa84f;">perfect combination</span></b> perhaps in the<i> entire world</i>, and they taste <b><span style="color: #a64d79;">scrumptious</span></b> in this recipe. Not to mention, <b>[ </b>toasting <b>]</b> the pecans give the pancakes a wonderful nutty-ness that tastes so <b><i>warm and comforting</i></b>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">There were <span style="color: #cc0000;">no leftovers</span> when I made these for my family, and I'm sure the same thing will happen for you.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find this decadent recipe <a href="http://www.myrecipes.com/recipe/italian-cream-pancakes-50400000125344/" target="_blank">here. </a></span></div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-79649955867540525932013-01-18T19:27:00.000-08:002013-03-28T14:25:19.274-07:00Toasted Coconut Banana Bread<img height="480" src="http://www.ambitiouskitchen.com/wp-content/uploads/2012/03/IMG_2422.jpg" width="640" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been trying to find the <b><span style="color: #e06666;">perfect</span></b>, <i><span style="color: blue;">classic</span></i> banana bread recipe, and I have not had any luck with that yet, however....during my search, I found this <b><span style="color: purple;">delicious </span></b>alternative. Coconut and banana are just<i> so</i> <i><span style="color: #38761d;">amazing</span></i> together, am I right? The combo reminds me of summer: drinking pina-coladas....just so<b><span style="color: red;"> refreshing</span></b>! This bread is also <span style="color: blue;">not too sweet</span>, and has <i>just</i> the right amount of banana flavor. In this recipe, your classic banana bread jumps up to a whole new level. Finely shredded coconut adds a sweet<i><span style="color: orange;"> crunch </span></i>to this <b><span style="color: magenta;">moist</span></b>, <i><span style="color: #3d85c6;">flavorful </span></i>treat. I recommend it plain, but I <i>highly</i> recommend it with these<b> loaded up</b> variations: served warm with a scoop of vanilla ice cream/whipped cream and/or chocolate chips, with coffee for breakfast, chilled in the refrigerator, or toasted with cream cheese frosting and/or nutella and/or peanut butter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield</b>: 1 loaf (about 10-12 servings)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups all-purpose flour<br />1/2 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 beaten eggs, at room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup mashed, very ripe bananas (2 large or 3 medium bananas)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 teaspoons vanilla<span class="name" style="font: inherit; letter-spacing: 0.01em; margin: 0px; padding: 0px; vertical-align: bottom;"></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups flaked coconut, toasted<span style="font: inherit; margin: 0px; padding: 0px; vertical-align: bottom;"><br /></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Grease a 9-by-5-by-3-inch loaf pan; set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In a medium mixing bowl combine beaten eggs, mashed bananas, oil, milk, and vanilla; mix well. Add egg mixture to flour mixture; stir just till combined. (The batter should be lumpy.) Fold in toasted coconut.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour batter into prepared loaf pan. Bake in a preheated 350 degrees F oven for 45 to 55 minutes, or till a toothpick inserted near the center comes out clean.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cool in pan on a wire rack for at least 10 minutes before removing to a wire rack. Serve warm, at room temperature, and/or chilled.</span></div>
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</span>Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-6407832578258069912013-01-17T18:55:00.000-08:002013-01-17T18:59:03.797-08:00THE BEST EVER CHOCOLATE CHIP COOKIES<span style="font-family: Arial, Helvetica, sans-serif;">Oh yeah. This is <i>definitely</i> worthy of the ALL CAPS TITLE.</span><br />
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<img height="640" src="http://kathdedon.files.wordpress.com/2011/08/chocolate-chip-cookies.jpg?w=600&h=600" width="640" /><br />
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOGwySvlDQOkwSmQJsgex96054kaq2jUt5l6fni9tCZ98wohaPdFCaU3Vw_bAz0XZ7UVQDKsyHLyDFohZaXOVD773FcHBWArERfO_f1euFDpb_qVm0Wcer2f8Xp6iXlhnwDY22PR0umO_/s640/ChocolateChipCookieClose.jpg" width="640" /><br />
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<img height="465" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT75qw2Cf6BqrqvQizwNs3QNSIqiarGWkx8GC_l926C-_t3XMH1j95z1J0g-9rIShqQUSEFaL4PMFyLgGOUtDoDfm8QNVYMIjAOhDcQBvA1SQrKPqufyj7qbFFt0iPEAHRWx0s_vmxstEC/s640/ChocolateChipCookieClose2.jpg" width="640" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been trying to find the perfect chocolate chip cookie recipe for seriously like....well....FOREVER. I can't even tell you how many different recipes I've tried. My mom always insisted that the chocolate chip cookie recipe on the back of the Nestle Toll House bag of chocolate chips were the best, since she made those as a kid, but they really aren't. For me at least, the Toll House cookies made from scratch always turn out too flat. The cookie dough was <i><span style="color: orange;">awesome</span></i>, don't get me wrong (I could eat cookie dough all day), and the cookies tasted <b><span style="color: magenta;">fantastic </span></b>just out of the oven, but they got crunchy overnight. I have been looking for that <b>perfect,</b> go-to chocolate chip cookie recipe that's <i><span style="color: red;">bursting</span></i> with flavor, <i><span style="color: blue;">loaded</span></i> with chocolate chips, and is <b><span style="color: #674ea7;">thick</span></b> and <b><span style="color: #e69138;">fluffy</span></b> and <i>not</i> flat as a pancake. I also <b><i>hate</i></b> when you pick up a warm chocolate chip cookie and it<b><span style="color: red;"> flops</span></b> over like a soggy piece of pizza. I wanted a fresh-out-of-the-oven cookie that would be perfectly soft, yet not flop over. All of my attempted chocolate chip cookie recipes have been too flat, not rich enough, not vanilla-y enough, or too crunchy....all of them were good, just not <b>knock-my-socks off good.</b> That is...until I found this <i><span style="color: #6aa84f;">glorious</span></i> recipe. Once I made my first batch of these bad boys, I was literally singing <i>"Hallelujah"</i> around the kitchen because I was<b><i> so happy</i></b> to have FINALLY found the most <b>PERFECT </b>recipe. These cookies are fluffy (if you follow the recipe EXACTLY), they do <i>not</i> flop over (see in the first picture how the middle is very soft, yet the bottom is firm? <i>Yes</i>...<b>perfection</b> right there), yet are still incredibly <i><span style="color: blue;">moist,</span></i> they're full of <i><span style="color: #e06666;">buttery-brown-sugary-vanilla flavor, </span></i>keep a <b><span style="color: purple;">soft,</span></b> yet <i>slightly</i> <b><span style="color: #cc0000;">crunchy-<i>just</i>-around-the-edges texture</span></b>, and my favorite part - they are lightly swirled with flecks of <b>sea salt.</b> The sea salt is what <i>truly </i>sets them apart from other chocolate chip cookie recipes. Anybody who cooks/bakes knows that salt is the key ingredient to any good recipe, since it brings out all the other ingredient flavors. The sea salt in these cookies form a sort of<b><span style="color: #0b5394;"> salted-caramel</span></b> like flavor mixed with the brown sugar. Which brings me to another reason why I'm in love with this recipe...the majority of the sugar is brown sugar, as opposed to half white half brown, which gives the cookies their <i><span style="color: #b45f06;">perfectly soft texture</span></i> (brown sugar tends to yield a more chewy cookie because of the molasses). I told me dad, "In the future, when I own my own bakery, these cookies will be there." He said he would <i>never</i> let me forget that.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find this blissful recipe<a href="http://savorysweetlife.com/2009/10/alices-chocolate-chip-cookie-recipe/" target="_blank"> here.</a></span>Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-50395014326137611492013-01-17T18:13:00.000-08:002013-01-17T19:04:11.711-08:00Classic Monkey Bread<span style="font-family: Arial, Helvetica, sans-serif;"><img height="360" src="http://s3.amazonaws.com/gmi-digital-library/c6a461ec-a485-4077-bb8f-c217873b377f.jpg" width="640" /></span><br />
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<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIx3vFHwOccge4qyxD3BGTUUY83TnPetpNJjOipzoqeeB5UIFNhQavA0chrmgfFiHx3S3SjO-2YyfBrHvhKQX2CxOkB5uZbHFWFgh0eGaebH4RmTYtMONh1tbqSVnSMFhHzfo7Bf3mRev/s640/GlutenFreeMonkeyBread.jpg" width="640" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hmmmm.....<b><span style="color: orange;">sticky</span></b>....<b><span style="color: magenta;">gooey</span></b>....<b><span style="color: #0b5394;">sweet</span></b>....<i><span style="color: red;">oozing</span></i> with <b><span style="color: #38761d;">caramel</span></b> and <span style="color: #990000;">cinnamon</span>....the <i>amazing</i>, classic monkey bread. If you've never tasted it, mannnnn are you missing out because it's <b><span style="color: #741b47;">unforgettable</span></b>. I don't know if you have tried my <a href="http://lifeneedssweets.blogspot.com/2012/02/flutternutter-monkey-bread.html" target="_blank">fluffernutter monkey bread</a>, but this classic recipe is, in my opinion, even <i>better</i>. I guess I can't really compare the two recipes because the fluffernutter one is <b>bursting</b> with my favorite combo: <i><span style="color: blue;">peanut butter and marshmallow fluff</span></i>. However, this recipe is a <b>CLASSIC</b>, and it's just <span style="color: #e06666;"><i>so darn good</i></span>. Also, the leftovers store wonderfully in a resealable container; just reheat them and they will taste <i>almost</i> as good as they do straight from the oven<b>(:</b> I wouldn't change anything about this recipe except to make MORE of it because it goes <b><span style="color: #674ea7;">so quickly</span></b>. Once you start eating it,<b><i> you just can't stop! </i></b> You just keep popping the bite-size <i><span style="color: #bf9000;">pieces of heaven</span></i> into your mouth! It's truly<span style="color: #e06666;"> <i>irresistible.</i></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> about 12 servings</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cup granulated sugar</span></dd></dl>
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<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">teaspoon cinnamon</span></dd></dl>
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits</span></dd></dl>
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cup chopped walnuts, if desired</span></dd></dl>
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cup raisins, if desired</span></dd></dl>
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cup firmly packed light brown sugar</span></dd></dl>
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<dt style="border: 0px; float: left; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4</span></dt>
<dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">cup butter, melted</span></dd><dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><b style="font-family: Arial, Helvetica, sans-serif;"><br /></b></dd><dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><b style="font-family: Arial, Helvetica, sans-serif;"><br /></b></dd><dd style="border: 0px; font: inherit; margin: 0px 0px 0px 45px; outline: 0px; padding: 0px 0px 5px; vertical-align: baseline;"><b style="font-family: Arial, Helvetica, sans-serif;">Instructions:</b></dd></dl>
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<li class="instruction" itemprop="recipeInstructions" style="border: 0px; clear: both; display: block; font: inherit; margin: 0px; outline: 0px; padding: 0px 0px 15px; vertical-align: baseline;"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl0_StepDescriptionItemLabel" style="border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.</span></span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; clear: both; display: block; font: inherit; margin: 0px; outline: 0px; padding: 0px 0px 15px; vertical-align: baseline;"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl1_StepDescriptionItemLabel" style="border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.</span></span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; clear: both; display: block; font: inherit; margin: 0px; outline: 0px; padding: 0px 0px 15px; vertical-align: baseline;"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl2_StepDescriptionItemLabel" style="border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In small bowl, mix brown sugar and butter; pour over biscuit pieces.</span></span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; clear: both; display: block; font: inherit; margin: 0px; outline: 0px; padding: 0px 0px 15px; vertical-align: baseline;"><span class="stepDescription instruction" id="maincontentarea_0_middlecolumn_0_MethodsListView_ctrl3_StepDescriptionItemLabel" style="border: 0px; font: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake 26 to 30 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.</span></span></li>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-21586752630422888632012-12-30T09:17:00.000-08:002012-12-30T09:17:23.522-08:00Sausage and Lentil Soup<br />
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<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px; text-align: center;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://d1kg9jbrq423rq.cloudfront.net/sites/default/files/styles/product_hero/public/408.jpg" /></span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px; text-align: center;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span style="background-color: white;"><span itemprop="ingredients" style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Hearty soups are an absolute<b> favorite </b>for me in the wintertime. Throw in some crusty French bread and a warm fireplace to sit near and I am a <i>very</i> <b><span style="color: purple;">happy</span></b> gal. </span></span><span style="font-family: sans-serif; line-height: 20px;">This<span style="color: red;"> robust </span>one-pot dinner packs in lentils, sausage and plenty of vegetables, including mushrooms, spinach, onions and garlic. I<i><span style="color: magenta;"> love</span></i> beef broth and red wine in soup; they give the dish an <i>amazing<span style="color: #38761d;"> richness</span></i> that compliments the meat wonderfully and allow the food to be oh-so-<b><span style="color: #0b5394;">comforting</span></b>. Adapted from a recipe from Whole Foods, this recipe is <i><span style="color: #e69138;">nutritious</span></i>, <b><span style="color: #990000;">filling</span></b>, and <i><span style="color: #a64d79;">delicious.</span></i> A loaf of crusty bread is the only accompaniment you need for a complete meal.</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield: </b>about 6 servings</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons extra virgin olive oil</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped carrots</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chopped celery</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup chopped yellow onion</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons finely chopped garlic</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pound sweet and/or hot Italian sausage, casings removed</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups beef broth</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups low-sodium chicken broth</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped tomatoes, with their juice</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup dry red wine</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">pinch red pepper flakes</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 pound baby spinach, thinly sliced</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Ground black pepper</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chopped fresh thyme</span></span></li>
<li style="list-style: none; margin: 0px 0px 4px; overflow: hidden; padding: 0px;"><span itemprop="ingredients" style="background-color: white; margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">6 tablespoons grated Parmesan cheese, for garnish</span></span></li>
</ul>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 16px;"><b>Instructions:</b></span></span></div>
<div>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 20px;">Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30-45 minutes.</span><br style="line-height: 20px; margin: 0px;" /><br style="line-height: 20px; margin: 0px;" /><span style="line-height: 20px;">Add spinach and salt and pepper, stir well and simmer for 5 to 10 minutes more; stir in thyme. Add salt and pepper to taste. Ladle soup into bowls and top with Parmesan. </span></span></div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-36853739060679035462012-12-24T10:34:00.000-08:002012-12-24T10:34:10.674-08:00Golden Sweet Potato Brownies<img height="428" src="http://www.fromvalerieskitchen.com/wordpress/wp-content/uploads/2011/09/2011-09-17-Golden-Yam-Cake-031.jpg" width="640" /><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm not one to cut the chocolate out of a brownie, but this recipe <i>seriously </i><b>doesn't need it</b>. Similar to my <a href="http://lifeneedssweets.blogspot.com/2012/11/sweet-potato-cake-with-cream-cheese.html" target="_blank">Sweet Potato Cake with Cream Cheese Frosting</a>, this "brownie" is <i><span style="color: orange;">super moist,</span></i> <b>wonderfully</b> <b><span style="color: magenta;">sweet</span></b>, with <i>just the right amount of <span style="color: #8e7cc3;">spice</span></i>. However, this recipe has more of a moist brownie-like texture than my cake recipe, and the cake part - or should I say "brownie" part - is a little sweeter as well. These are not crumbly like brownies, though...I guess you could say they are stuck in the middle between a brownie and a cake. The brown sugar, cinnamon, and butter make this recipe <b>super sinfully<span style="color: red;"> rich</span></b>. And the glaze on top is just <i><span style="color: blue;">delicious</span></i>. I don't recommend adding a frosting because that would make the dish a little too sweet. I do, however, recommend adding the golden raisins (regular are fine too, but the golden complements the color better), and they are incredible when soaked in boiling orange juice for an hour. The shredded sweet potato (or yam) that you use melts away into the cake, similar to what a carrot cake would be like. I also<b><span style="color: #6aa84f;"> love </span></b>the <span style="color: #e69138;">sunny-orange-golden color</span> this cake makes; it's unlike anything I've ever eaten before. Do NOT use canned yams for this recipe because I have <i>no idea</i> how that would turn out! I would think that it would make it too moist/wet. Use fresh, shredded yams or sweet potatoes for the <b><i>best </i></b>results because they <i>will be <b>amazing!</b></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> 1 9x13 inch baking dish (about 20 servings)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup packed brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground nutmeg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups peeled and finely shredded sweet potato (or yam)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup golden raisins (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup powdered sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span><br />
<br />
<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, salt, cinnamon, ginger, and nutmeg; stir into the batter just until blended. Fold in the shredded yam and (optional) raisins. Spread the batter evenly in the greased baking dish.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean. Mix together the confectioners' sugar, butter and milk until smooth. Spread over the brownies while they are still warm. They will absorb some of the glaze. Serve hot or warm.</span></span></li>
</ol>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-34096332322172573292012-12-23T09:22:00.000-08:002012-12-23T09:42:16.842-08:00Salisbury Steak<div style="text-align: center;">
<img height="456" src="http://afewshortcuts.com/wp-content/uploads/2010/03/salisbury-steak-040.jpg" width="640" /></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I always see Salisbury Steak on the menu at the Cheesecake Factory under the "Specials" list, but I never really knew what it was. Sooo......the other day, after going to the Cheesecake Factory and getting their<i><span style="color: orange;"> incredible</span></i> White Chocolate Caramel Macadamia Nut Cheesecake (so sinful), I decided to look up a Salisbury Steak recipe. I learned it was basically a very beefy/steaky-flavored hamburger patty with gravy. Sounds <b><span style="color: #e06666;">pretty darn good</span></b> to me! So I decided to create my own recipe. The result was filled with <i><span style="color: #0b5394;">delicious</span></i> <i><b>mushroom, onion, beefy,</b></i><b><span style="color: #38761d;"> yummyness</span></b>! The hamburger patty itself is <i><span style="color: #674ea7;">super flavorful</span></i>, and using some of the gravy ingredients - like the soup mixes - in the actual patty ingredients make the patty<i> incredibly </i><b><span style="color: red;">tender</span></b> as well. This was the first time I had ever tasted Salisbury Steak, and it's the <i>only </i>recipe I will use because it was <i>so</i> <b><span style="color: #b45f06;">tasty. </span></b> I highly recommend serving this over creamy, garlic mashed potatoes, and with a side of peas, and/or corn. The next time I make it, I'm going to attempt making it into a Shepherd's Pie! My dad came up with that <b>[</b>surprisingly<b>]</b> <i>great</i> idea. I also want to make the patties into meatballs and try having it as a pasta, with the gravy as the pasta sauce. <i><span style="color: #e69138;">Yum yum yum! </span></i> Whatever variations you want to make out of this recipe, I <b>promise</b> it will taste<i><span style="color: blue;"> fantabulous</span></i>. Don't even bother ordering the Cheesecake Factory one...this one is <i>definitely</i> better.<b> :)</b></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 10-oz can French Onion Soup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 10-oz can Cream of Mushroom Soup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 packet Dry Onion Soup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 pounds ground beef</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dry bread crumbs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 large white onion, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups sliced mushrooms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon all purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons ketchup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon Worcestershire sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon mustard powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span><br />
<br />
<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, mix together 1/3 cup French onion soup, 1/4 cup Cream of Mushroom soup, and a dash of the dry onion soup with ground beef, bread crumbs, egg, and black pepper. Shape into 6 patties.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a large skillet over medium-high heat, brown both sides of patties (do not cook them completely through in the center. The insides should not be cooked completely, only the outside). Pour off excess fat. Gently spread the onions and mushrooms on top of the patties and throughout the skillet.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, blend flour and both remaining soups until smooth. Mix in remaining dry onion soup, ketchup, water, Worcestershire sauce and mustard powder. Pour over meat, onions, and mushrooms in the skillet. Cover, and cook for 20 minutes, gently stirring occasionally. Serve hot.</span></span></li>
</ol>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-68755242601836616942012-12-21T18:00:00.003-08:002012-12-21T18:01:40.438-08:00Nutella Stuffed Cinnamon Sugar Muffins<img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-51.jpg" /><br />
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<img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-6.jpg" /><br />
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<img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-3.jpg" /><br />
<img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-5.jpg" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-7.jpg" /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://sallysbakingaddiction.com/wp-content/uploads/2012/07/Nutella-Stuffed-Cinnamon-Sugar-Muffins-4.jpg" /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I could go on all day with these<i><span style="color: orange;"> mouth-watering</span></i> pictures.......</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> ....<i>but</i> I won't. Because I know you guys just wanna get to the recipe already. Let me start off by saying that these are the most <b><span style="color: magenta;">magnificent </span></b>muffins I have <i>ever</i> tasted in my entire life. (My second favorite is tied with my <a href="http://lifeneedssweets.blogspot.com/2012/07/lemon-raspberry-muffins.html" target="_blank">lemon raspberry muffins</a> and my <a href="http://lifeneedssweets.blogspot.com/2012/02/chocolate-chip-muffins.html" target="_blank">chocolate chip muffins</a>.) They are like<i> CRACK</i>. You will be wanting one of these EVERY SINGLE DAY once you bake them. In fact, my family has already decided to have these for <b><i><span style="color: red;">Christmas day breakfast!</span></i></b> Yep yep --- they are <b><i>that</i> </b>good.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Let me tell you a little bit about them. The muffin cake itself has the<b><span style="color: blue;"> perfect</span></b> amount of<span style="color: #b45f06;"><i> spice</i></span>; wonderfully <i><span style="color: #990000;">cinnamon-y</span></i>, with just the right amount of nutmeg. It is also <b>super moist</b> and <i><span style="color: #38761d;">tender</span></i>, everything you would dream the <i><span style="color: purple;">perfect muffin</span></i> should be. You know what a snickerdoodle tastes like right? (I'm working on the perfect snickerdoodle recipe by the way) Hopefully you do. Well...these muffins tastes just like snickerdoodles...just <i>in muffin form</i> of course (which makes them way cooler). Plus they are<b><span style="color: #274e13;"> fluffy.</span></b> Which makes them way <i>better</i> than snickerdoodle cookies<b>(: </b> Anyways, on the outside of these <b><span style="color: #3d85c6;">heavenly clouds of pure deliciousness</span><span style="color: #e06666;"> </span></b>is a <i><span style="color: #e06666;">decadent </span></i><b>cinnamon-sugar-butter topping</b> which causes <i>every single bite</i> to <b><span style="color: #6aa84f;">melt in your mouth.</span></b> Seriously...it may sound like I'm exaggerating but I <i>swear</i> I'm really not. And I haven't even gotten to the absolute BEST part of these muffins: the <b>NUTELLA</b> center. <i> Mmmmm</i>...once you take the first bite into these treats, you'll discover a <b><span style="color: #660000;">chocolate surprise</span></b> in the middle, filled with <i><span style="color: #b45f06;">warm</span></i>, <i><span style="color: #783f04;">fudgey</span>, </i><b><span style="color: purple;">sinful</span></b> <b>nutella</b>. The chocolate in the nutella pairs <i>amazingly</i> with the <b><span style="color: #351c75;">vanilla</span></b>-cinnamon-y-buttery muffin. They make<b><span style="color: red;"> fantastic</span></b> left overs too, but are <b>best</b> eaten warm from the oven (of course, these only lasted up until the day after I made them, but they were still awesome). </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Ohmygosh just make these muffins</i>. I <b><span style="color: #073763;">promise</span></b> they will be a new favorite of yours!</span><br />
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<div style="line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<strong style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Nutella Stuffed Cinnamon Sugar Muffins</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>yield:</b> 8 medium-large muffins</span></div>
<ul style="line-height: 21.983333587646484px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup (5 Tbsp) unsalted butter, softened to room temperature</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 egg, at room temperature</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup milk</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all-purpose flour</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tsp baking powder</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cinnamon</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp nutmeg</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">8 heaping teaspoons Nutella (about 4 tablespoons)</span></li>
</ul>
<div style="line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<strong style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Cinnamon-Sugar Topping</span></strong></div>
<ul style="line-height: 21.983333587646484px; list-style: square; margin: 0px 0px 1.571em 1.571em; padding: 0px;">
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">6 tablespoons white sugar (1/4 cup + 2 tablespoons)</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon + 1/2 teaspoon ground cinnamon</span></li>
<li style="margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">4.5 Tbsp unsalted butter (1/4 cup + 1.5 teaspoons)</span></li>
</ul>
<div style="line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425F. Spray muffin pan with cooking spray and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed. Mix in the egg, vanilla extract, and milk. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. DO NOT overmix – stir until *just* combined.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Spoon 1 heaping Tablespoon of batter into muffin cavity. Layer with 1 heaping tsp Nutella in the center and spoon another heaping Tablespoon of batter on top. If the muffin tins are completely full, that is ok. They will not overflow. Repeat layering batter + Nutella into each muffin tin. I got exactly 8 muffins.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake at 425F for 5 minutes. Reduce oven to 350F and bake for an additional 12-15 minutes until batter is set. Allow muffins to cool for about 5 minutes.</span></div>
<div style="line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif;">While the muffins are cooling, make the cinnamon-sugar topping. Melt the butter for about 30 seconds in the microwave. Stir and stick back in microwave if not fully melted. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin generously into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack. Enjoy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">***photo-creds to <i>Sally's Baking Addiction</i>, and this recipe was adapted/altered from her as well.</span></div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-66157120369317253062012-12-09T17:56:00.004-08:002012-12-09T17:58:47.701-08:00Sweet Italian Chicken Sausage and Tortellini Soup<div style="text-align: center;">
<img alt="Rustic Italian Tortellini Soup" height="320" src="http://delicious-cooks.com/data_images/recipes_01/rustic-italian-tortellini-soup/rustic-italian-tortellini-soup-06.jpg" width="320" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is the recipe that got my mom into liking chicken sausage. I had tried it once at Trader Joes and <span style="color: magenta;">loved</span> it, but my mom said she only like sausage with pork or turkey. "Chicken is definitely <b><i>not </i></b>sausage," she would say. However, she caved and said yes when I asked if I could make this recipe, and she<i> definitely </i>did <b>not </b>regret it once she tasted this <span style="color: blue;"><i>wonderful</i></span> soup. It's very <b><span style="color: #38761d;">hearty</span></b>, filled with lots of veggies,<i><span style="color: orange;"> cheesy</span></i> tortellini, and <b><span style="color: #674ea7;">flavorful</span></b> chicken sausage (which is also healthier than pork). The broth is very flavorful as well, with tomato juice, white wine, and chicken broth. I recommend (just like any other one of my soup recipes, really) enjoying this soup with some <b>[</b>garlic bread<b>]</b> on the side for dipping. <span style="color: #b45f06;">Yum<b>(:</b></span> If you like spicy things, feel free to add as much red pepper flakes as you want. This is is such a great recipe for a chilly night, not to mention its <i><span style="color: red;">easy</span></i> <b>and</b> <i><span style="color: #3d85c6;">economical</span></i>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 8-ounce package sweet Italian chicken sausage links (mine had roasted peppers in them)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup sliced carrots </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped onion</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup sliced mushrooms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 garlic cloves, finely chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces canned, petite diced tomatoes (with juice)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 14-oz cans low sodium chicken broth</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">9 ounces refrigerated cheese tortellini (I used half an 18-ounce bag)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup fresh, chopped red tomatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces spinach leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon unsalted butter</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Freshly ground black pepper and red pepper flakes to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Garnish: Parmesan cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Instructions:</b></span></div>
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</div>
<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and just cooked through. Remove from pan, let cool slightly, slice into small slices (about 1/2 inch thick) and set aside.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat remaining oil in pan, add carrots and saute for about 4 minutes. Add onions and mushrooms, and saute about 8 minutes more, or until the carrots are tender. Add garlic and saute for 30 seconds, stir in wine, broth, and canned tomatoes and bring to a boil. Cook for about 2 minutes, then add tortellini. Cook for another 5 minutes and then stir in spinach and tomato. Cook until the spinach wilts, 2 minutes.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Return sauteed sausage pieces to the soup, cook for an additional 5 minutes, add the butter, black pepper, and red pepper flakes to taste and serve when butter is melted. Garnish with Parmesan if desired.</span></span></li>
</ol>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-53456439246003319882012-11-25T16:01:00.001-08:002012-11-25T16:01:52.899-08:00Cheesy Potato and Corn Chowder<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvQaj5ToYgwYj1E6cvbob4Fh4VcnqsEevv2hxHtD7WG9eeQp3uFcYUNdBmmsRMIi5s04NSK8i2Y3_mlS031hXtGDhmtn4Nn1WHC7K8az8w-IF1Yvq0JUSKMGlyIxZzBNXlJpMGJfTal4-/s640/soup+3.JPG" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This takes <b><span style="color: orange;">comfort food</span></b> to a <i>whole new level.</i> That's what I <b><span style="color: magenta;">love</span></b> about chowder recipes...they're<i><span style="color: #38761d;"> easy,</span></i> yet <b><span style="color: purple;">incredibly rich</span></b> and literally the definition of true<b><span style="color: #bf9000;"> soul-food</span></b>. This is rich, <i><span style="color: #3d85c6;">creamy</span> </i>(yet <b>chunky</b>!),<i><span style="color: red;"> cheesy</span></i>, and full of <i>fabulous</i> flavor. It's also<b><span style="color: #073763;"> <i>incredibly</i> perfect</span></b> for those cold, winter nights. I wouldn't change<i> anything</i> about this recipe...it's just<b><span style="color: #e06666;"> too perfect</span></b>. The only thing I <i>may </i>experiment with is trying it with different meats, like chicken, ham, or - I think this would taste best - <i><b>sausage</b></i>. My family and I <span style="color: #38761d;">gobbled it up</span> and we all agreed that this is one of my <b><i><span style="color: blue;">best </span></i></b>chowder recipes <i>of all time</i>. I served it with crusty french bread for dipping, and it was a <i><span style="color: #b45f06;">wonderful</span></i>, <b><span style="color: #674ea7;">southern</span></b>, <i><span style="color: #7f6000;">comforting</span></i> meal.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> about 6-8 servings</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped celery</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped onion </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 14.5 ounce cans chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups peeled and cubed potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 15-ounce can whole kernel corn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 15-ounce can creamed corn</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 4-ounce can diced green chiles</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 2.5 ounce package country style gravy mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cup shredded, Mexican-style blend cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish: crumbled bacon, sliced green onions, and/or extra cheese (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Instructions:</span><br />
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<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In large saucepan, melt butter over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Stir in both corn cans and chiles; return to boiling. Combine milk and heavy cream, and dissolve gravy mix in the milk/cream mixture; stir into boiling mixture. Let simmer over low heat for about 10 minutes. Add cheese; cook and stir over low heat until cheese is melted. Garnish (if desired) and serve hot.</span></span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 17px;">***If you love spicy, feel free to add some hot sauce to your bowl(:</span></span></div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-72813677407760898622012-11-21T18:35:00.000-08:002012-11-21T18:38:35.527-08:00Tilapia Parmesan<br />
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<li style="margin: 3px 0px; padding: 0px; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://d1kg9jbrq423rq.cloudfront.net/sites/default/files/styles/product_hero/public/2243.jpg" /></span></li>
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<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Mmmm..<i><span style="color: orange;">cheesy</span></i>...<b><span style="color: #bf9000;">buttery</span></b> fish. So yummy. This recipe is <i>so simple</i>, yet <span style="color: #3d85c6;">so delicious</span>. Many people find tilapia recipes bland and boring...well, not this one. I absolutely <span style="color: magenta;"><b>love</b></span> it served over rice because of the <i><span style="color: #6aa84f;">amazing</span></i> sauce...the rice soaks it up and tastes sooo <b>yummy</b>. This is <i><span style="color: #45818e;">super easy</span></i> and better than anything you'd order in a restaurant. Everyone in my family had seconds, and we didn't end up with any leftovers! The texture is <span style="color: purple;"><b>perfect</b></span>, and the <i><span style="color: red;">zing</span></i> of the Parmesan and spices were also <b><span style="color: purple;">perfect</span></b>. The blend of flavors is truly <i>incredible</i>. This recipe is sure to impress!</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Parmesan cheese</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup butter, softened</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons mayonnaise</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons fresh lemon juice</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon dried basil</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground black pepper</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon onion powder</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/8 teaspoon celery seed</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon paprika</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon garlic powder</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon crushed red pepper flakes</span></li>
<li style="margin: 3px 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 pounds tilapia fillets</span></li>
</ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 24px;"><b>Instructions:</b></span></span></div>
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<ol style="background-color: white; line-height: 24px; margin: 0px 0px 1.5em 1.5em; padding: 0px;">
<li style="font-weight: bold; margin: 8px 0px; padding: 0px;"><span style="font-weight: normal; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.</span></span></li>
<li style="font-weight: bold; margin: 8px 0px; padding: 0px;"><span style="font-weight: normal; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, celery seed, paprika, garlic powder, and crushed red pepper flakes. Mix well and set aside.</span></span></li>
<li style="font-weight: bold; margin: 8px 0px; padding: 0px;"><span style="font-weight: normal; margin: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.</span></span></li>
</ol>
</div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-61022354430132928292012-11-09T18:26:00.000-08:002012-11-09T18:26:14.428-08:00Sweet Potato Cake with Cream Cheese Frosting<br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://farm8.staticflickr.com/7149/6415645687_770fd811b6.jpg" /><img alt="pumpkin pie fork" src="http://farm8.staticflickr.com/7150/6415941051_1c02bdb767.jpg" style="background-color: transparent;" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Woah now. </b>Sweet potato <b><i>cake</i></b>? There's sweet potato pie...and pumpkin cake...and potato bread...and sweet potato casserole...but sweet potato cake? Yeah okay so it sounds a <i>little</i> strange at first, but it's really not all that weird when you think about it. Sweet potatoes are super similar to pumpkin, and there's pumpkin cake, so why not have a sweet potato cake? At least this is what I was thinking before I made this <i><span style="color: orange;">magnificently scrumptious masterpiece</span></i>. I brought this to school for a party, and all my friends - and the teachers - <i><b>raved </b></i>about it. It is SO <b>amazing</b>. The <i><span style="color: magenta;">secret ingredient</span></i> in this recipe is the beer. I don't know the scientific reason for it, but beer makes baked goods so <b><span style="color: red;">incredibly moist</span></b> and have the<i><span style="color: purple;"> softest</span></i> texture. Oh and I haven't even started on this cream cheese frosting. <i>It's like <b><span style="color: #6aa84f;">heaven in your mouth</span></b></i><b><span style="color: #6aa84f;">. </span></b> Beating it for 3 minutes makes it <i><span style="color: #990000;">fluffy </span></i>and it <span style="color: #a64d79;"><i>melts in your mouth</i></span>. And the cinnamon flavor mixed with the sweet potato flavor makes the whole dish just <i>scream <b><span style="color: blue;">fall.</span></b> </i> And with fall comes Thanksgiving<b>(:</b> This cake may just be on our Thanksgiving table this year...</span></div>
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<strong><u><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></u></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield</b>: 1 9x13 inch pan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><u>Ingredients</u></strong><br />1 cup white sugar</span></div>
<div style="background-color: white; clear: both; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup lightly packed brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup vegetable oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cooked, mashed sweet potatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 teaspoons baking powder</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking soda</span></div>
<div style="background-color: white; clear: both; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></div>
<div style="background-color: white; clear: both; line-height: 20px;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground cinnamon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 pinch of nutmeg</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong><u>Directions</u></strong><br />1.Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.</span></div>
<div style="background-color: white; line-height: 20px; padding: 0px 0px 15px;">
<span style="font-family: Arial, Helvetica, sans-serif;">2.Stir together the sugar and vegetable oil in a large bowl until smooth. Beat in the eggs one at a time, then stir in the vanilla and sweet potatoes. Combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon in a separate bowl; stir into the batter 1 cup at a time, alternating with the beer just until everything comes together. Spread the batter evenly in the prepared pan.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.Bake for 30-35 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool completely before frosting (optional) or serving.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Melt-In-Your-Mouth Cream Cheese Frosting: </b></span></div>
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<div id="recipe-ingredients" style="line-height: normal;">
<ul style="list-style: none; margin: 8px 0px 15px; padding: 0px;">
<li class="ingredient" style="background-image: url(http://www.simplyrecipes.com/i/bullet-square.gif); background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style: none; margin: 3px 0px 0px; padding: 0px 0px 0px 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup of butter (1 stick), room temperature</span></li>
<li class="ingredient" style="background-image: url(http://www.simplyrecipes.com/i/bullet-square.gif); background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style: none; margin: 3px 0px 0px; padding: 0px 0px 0px 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">8 oz of Philly cream cheese (1 package), room temperature</span></li>
<li class="ingredient" style="background-image: url(http://www.simplyrecipes.com/i/bullet-square.gif); background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style: none; margin: 3px 0px 0px; padding: 0px 0px 0px 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">2 - 3 cups of powdered sugar</span></li>
<li class="ingredient" style="background-image: url(http://www.simplyrecipes.com/i/bullet-square.gif); background-position: 0% 0%; background-repeat: no-repeat no-repeat; line-height: 1.4; list-style: none; margin: 3px 0px 0px; padding: 0px 0px 0px 15px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon of vanilla extract</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Instructions</span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>1</b> With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>2</b> Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness and thickness.</span></div>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-87931022168288599472012-11-02T18:09:00.001-07:002012-11-02T18:09:25.700-07:00Sweet-and-Salty Tomato Chicken<br />
<ul style="background-color: white; list-style: none; margin: 0px; padding: 0px;">
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img src="http://ourlifeinfood.files.wordpress.com/2012/01/chicken-with-tomato-pan-sauce.jpg?w=614&h=401" /></span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">This is the<b><span style="color: purple;"> best</span></b> chicken recipe I've <i>ever</i> made! What I love the most about it is it's so unique; <i style="color: #0b5394;">I've never tasted anything like it before. </i><b>It tastes like something prepared at a five-star restaurant.</b><i style="color: #0b5394;"> </i>The tomato sauce has the <b><span style="color: #a64d79;">perfect</span></b> amount of <i><span style="color: red;">sweet and salty</span></i>, and the red wine makes it <b><span style="color: #38761d;">oh-so savory</span></b>. It's<i> light</i>, but tastes<b><span style="color: purple;"> rich</span></b> and <b><span style="color: #b45f06;">comforting</span></b> all at the same time. And the result is <i>so</i> <i>incredibly</i> <b><span style="color: blue;">tender</span></b>. It broke apart very easily; I didn't even need a knife! Oh -- and the sauce is the best part. The sauce is awesome dipped with bread, or poured over rice. Mmmm...<i><span style="color: #45818e;"><b>so yummy</b></span></i>! Add the amount of cayenne and red pepper flakes based on how spicy you like it. I served this with a side of green beans and some crusty, french bread, and it was a <i><span style="color: #660000;">phenomenal</span></i> meal.</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield</b>: about 4 servings</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">4 boneless chicken breasts </span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup flour</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">3 T butter</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">2 T Worcestershire sauce</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp salt</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp chili powder</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dry mustard</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">14.5 oz can plain, diced canned tomatoes, with liquid</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup red wine</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chicken broth</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 T brown sugar</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">2 T white vineger</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp celery seed</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove, minced</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp hot pepper flakes</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;">cayenne pepper to taste</span></li>
<li class="" style="margin: 0px; padding: 0px 0px 12px; position: relative;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></li>
</ul>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; letter-spacing: 1px;"><b>Directions</b></span></div>
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<div class="directLeft" style="background-color: white; border: 0px; float: left; margin: 0px; outline: 0px; padding: 0px; width: 478px;">
<ol style="border: 0px; float: left; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.</span></span></li>
<li style="border: 0px; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In the same skillet, combine the tomatoes, wine, chicken broth, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper flakes. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 25 to 35 minutes, or until chicken is tender, no longer pink and juices run clear.</span></span></li>
</ol>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com1tag:blogger.com,1999:blog-1773500852828702827.post-27583128468739421492012-11-02T13:47:00.000-07:002012-11-02T13:47:44.533-07:005 Minute Coffee Cake In a Mug<img src="http://prudentbaby.com/wp-content/uploads/2012/01/IMG_4016.jpg" /><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ohmygoodness. This is pure <b>GENIUS</b>. Who wants to go through the trouble of baking a huge pan of coffee cake one morning that would take <i>over an hour</i> to prepare when you're super <span style="color: orange;">hungry</span>?? Not me, that's for sure.. I prefer eating not long after waking up. This recipe is <b><span style="color: purple;">absolutely amazing.</span></b> It's SO <i><span style="color: red;">delicious</span></i>! It's perfectly sweet, moist, buttery, and pairs perfectly with --- shocker --- coffee! I can <b>honestly</b> say it's one of the best coffee cakes I've <i><span style="color: #e06666;">ever</span></i> had. It's definitely <b>THE BEST</b> <i>classic</i> coffee cake I've ever had (yup, even yummier than Starbucks). And it's ready in minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find this incredible recipe <a href="http://prudentbaby.com/2011/10/entertaining-food/a-cup-of-coffee-cake-in-under-five-minutes-2/" target="_blank">here</a>. BUT make the alterations below!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The alterations I highly suggest are:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">~<b>Do not let the butter get melty.</b> It should be softened; just soft enough to cream the sugar in. You will get a much moister cake when the butter is soft like this.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">~<b>Cook it based on <i>your</i> microwave</b>. All microwaves are different levels of power. Check it after 45 seconds. My microwave is pretty powerful, so my cake was perfectly cooked in only 45 seconds. The very tippy-top was still <i>slightly</i> gooey (in a good way!), but the inside was definitely cooked. To check, try sticking a knife into the center of yours to see if it comes out clean.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">~<b>Use 1 tablespoon of flour in the topping. </b>The topping was way too floury with 2 tablespoons. You may have to crumble it a little with your hands cause it was kind of wet, but super yummy.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>~Mix half of the topping into the batter. </b>This assures a delicious, buttery, brown sugary, cinnamon-y delight in every bite(: Instead of a heaping sugar-butter blob on top.</span>Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-66702654249287971912012-10-28T15:55:00.001-07:002012-10-28T15:55:22.670-07:00Rosemary Ranch Chicken Kabobs<div style="text-align: center;">
<img src="http://farm7.static.flickr.com/6179/6155763355_7071fe8549.jpg" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm not a huge fan of dressings. Whenever I have a salad, I don't usually use that much dressing; its just never been my thing. However, after making this recipe, my whole viewpoint of dressing <i>completely</i> changed. Who knew that ranch dressing could make chicken so........<b><span style="color: purple;">wonderful</span></b>?? The ranch dressing added <i>sooo</i> much<b><span style="color: #e06666;"> incredibly delicious</span></b> flavor to the chicken, and made it<i><span style="color: orange;"> perfectly salty</span></i> and <i><span style="color: #3d85c6;">wonderfully moist</span></i>. You truly can't get any moister than this chicken is. This is <i>definitely </i>one of my new <b><span style="color: blue;">favorite</span></b> chicken recipes. Ohmygoodness, just typing about it makes me want to eat a bunch of it. The chicken literally <i><span style="color: #38761d;">melts in your mouth</span></i>, and it's <b>super duper addicting</b>. The sauce is awesome too, especially over rice!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> about 6 servings</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></div>
<ul style="border: 0px; line-height: inherit; list-style: circle outside none; margin: 0px 0px 6px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup olive oil</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup ranch dressing</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons Worcestershire sauce</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon minced fresh rosemary</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon lemon juice</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon white vinegar</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">¼ teaspoon ground black pepper, or to taste</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon white sugar, or to taste (optional)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; line-height: inherit; list-style-position: inside; list-style-type: disc; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">5 skinless, boneless chicken breast halves – cut into 1 inch cubes</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif;">Instructions</span></div>
<ol style="border: 0px; line-height: inherit; list-style-image: none; list-style-position: outside; margin: 0px 0px 6px 20px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 8 hours, or overnight.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="line-height: inherit;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.</span></span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; line-height: inherit; list-style-position: outside; list-style-type: decimal; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.</span></li>
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<br />Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-8068691082099931282012-10-12T18:58:00.002-07:002012-10-12T19:00:17.591-07:00Chocolate Chip-Apple-Cinnamon Bread<div style="text-align: center;">
<img alt="Img_4940_edited1" height="640" src="http://batter-splattered.typepad.com/battersplattered/images/2007/07/22/img_4940_edited1.jpg" width="426" /></div>
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<img height="426" src="http://batter-splattered.typepad.com/photos/uncategorized/2007/07/22/img_4924_edited1.jpg" width="640" /></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I wanna start off by saying that I am <b>SO SORRY</b> I haven't posted in so long! My school started at the end of August and I've been <i><span style="color: orange;">super</span></i> busy with my crazy schedule. Buttt.... this recipe is <b>totally<span style="color: #3d85c6;"> worth the wait</span></b>. I made this a few weeks ago and<i><span style="color: magenta;"> I fell in love</span></i> with the flavors of <b style="font-style: italic;"><span style="color: #b45f06;">cinnamon</span></b><span style="font-style: italic;">,</span><span style="color: #674ea7; font-style: italic;"> </span><b style="font-style: italic;"><span style="color: red;">apples</span></b>, and <b style="font-style: italic;"><span style="color: #783f04;">chocolate</span></b>. I know they sound kind of weird together, but I promise the flavor is <i><span style="color: #38761d;">really delicious</span></i>. I love the <span style="color: #e06666;"><i>nutty</i></span> flavor as well. It's such a wonderful bread/cake to make in the <b><span style="color: orange;">fall,</span></b> and goes great with <b>vanilla ice cream</b> and <b>whipped cream</b> when hot from the oven. It also tastes <i><span style="color: purple;">divine</span></i> the next day with a cup of <b>coffee</b>. What I <i><span style="color: magenta;">loved</span></i> the most about this bread is that it has <b>so</b> many different flavors, textures, and ways to eat it! My entire family gobbled it up within a day, and I will <i>definitely</i> make it again. The next time I make it, I will experiment with walnuts, white chocolate chips, and maybe vanilla chips and/or cinnamon chips. I also may try swirling the topping into the batter, or maybe even swirling in some - - - - wait for it...........<b><i>Nutella! </i></b><span style="color: #8e7cc3;">Yumm!</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield</b>: 1 loaf</span></div>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span></span><br />
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></span></b></span></span></div>
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>
Ingredients:</b></span></span><br />
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<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons white sugar</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground cinnamon</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup finely chopped nuts (I used almonds, but walnuts would be my first choice)</span></span></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground cinnamon</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground nutmeg</span></span></div>
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<div style="border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11.111111640930176px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
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<span style="background-color: white;"><span style="color: black; font-size: small;">1/2 cup margarine, softened</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="color: black; font-size: small;">1 cup white sugar</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="color: black; font-size: small;">2 eggs</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="color: black; font-size: small;">1 teaspoon vanilla extract</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white;"><span style="color: black; font-size: small;">2 tablespoons buttermilk</span></span></div>
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<span style="background-color: white;"><span style="color: black; font-size: small;">1.5 cups chopped apples</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="color: black; font-size: small;"><span style="background-color: white;">1/2 cup chopped nuts</span></span></div>
<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="background-color: white; color: black; font-size: small;">1/2 cup chocolate chips (i used semi-sweet, but dark or white would be great too)</span></div>
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<div style="border: 0px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<span style="color: black; font-size: small;"><b style="background-color: white;">Directions:</b></span></div>
<div style="border: 0px; font-size: 11.111111640930176px; margin: 0px 8px 4px 0px; outline: 0px; padding: 0px;">
<table border="0" cellpadding="0" cellspacing="0" style="background-color: #efefef; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-size: 11.111111640930176px; margin: 0px; outline: 0px; padding: 0px; text-align: left;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top"><span style="background-color: white; color: black; font-size: small;">1. To make the topping, in a small bowl mix the sugar, cinnamon and finely chopped nuts. Set aside.<br />2. In a medium bowl combine flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Set aside.<br />3. In a separate large bowl cream butter and sugar. Add eggs and vanilla extract, and mix well. Gradually beat in flour mixture alternately with buttermilk. Stir in apples, nuts, and chocolate chips. Pour into a greased 9x5x3 inch loaf pan. Sprinkle with topping.<br />4. Bake in a preheated 350 degree F (175 degree C) oven for 45 to 50 minutes. Cool for at least 15 minutes before serving.</span></td></tr>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-86021788266355113122012-09-03T15:18:00.000-07:002012-09-03T15:21:08.890-07:00Sweet and Tangy Coleslaw<br />
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<img src="http://www.mccormick.com/~/media/Images/Recipes/Recipe%20Details/Side%20Dish/Coleslaw%20with%20Basil%20%20%20Garli.ashx?w=380" />
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<span style="font-family: Arial, Helvetica, sans-serif;">I do <i>not</i> like coleslaw with mayonnaise...yuck. Mayonnaise in coleslaw is so heavy and gross, in my opinion. However, I<b><span style="color: magenta;"> love</span></b> vinegar based coleslaw, and this is the <i><span style="color: blue;">BEST</span></i> Cole Slaw recipe <i>ever</i>!! America's Test Kitchen has yet another success. I served this with barbecue sandwiches and it was such a <i><span style="color: purple;">delicious</span></i>, southern meal. This is now my go-to coleslaw recipe.</span></div>
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<em>Published <span datetime="2011-5-1" itemprop="published">May 1, 2011. From <span class="ciAttribution" style="font-style: normal;">Cook's Illustrated</span></span></em>.</div>
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<div id="WTRW" itemprop="summary" style="background-color: white; background-image: url(http://ncdn.cooksillustrated.com/images/common/icon_cioApproved.png); background-repeat: no-repeat no-repeat; border-bottom-color: rgb(187, 180, 163); border-bottom-style: dashed; border-bottom-width: 1px; color: #222222; font-family: Georgia, Times, serif; font-size: 12px; line-height: 19px; margin-bottom: 25px; padding-bottom: 20px; padding-top: 4px;">
<span class="whyItWorks" style="float: left; font-family: verdana, arial, helvetica, sans-serif; font-size: 11px; font-weight: bold !important; line-height: 18px; margin-right: 0.25em; text-indent: 17px; text-transform: uppercase;">WHY THIS RECIPE WORKS:</span><br />
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To keep our coleslaw recipe crisp, we needed to find a way to make the cabbage shed its excess water. Our usual technique involves salting the cabbage for a few hours, but we were determined to speed up the process. We discovered that sugar, which we were already including in our coleslaw recipe, has the same effect on cabbage that salt does. Microwaving a batch of shredded slaw that we’d tossed with salt and sugar made it shed the same amount of liquid that it had taken three hours to release at room temperature. Cooling down our cabbage was easy: We simply chilled the dressing and then refrigerated the finished coleslaw for a few minutes. </div>
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<div class="recipeProperties" style="background-color: white; color: #222222; font-family: Georgia, Times, serif; font-size: 12px; line-height: 19px;">
<h4 class="detailHeader" itemprop="yield" style="color: #9b8d6d; font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px; text-transform: uppercase;">
SERVES 4</h4>
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Do not use a pre-shredded coleslaw mix with this recipe; its texture and flavor are inferior to fresh cabbage. If you don’t have a salad spinner, use a colander to drain the cabbage, and press with a rubber spatula to remove all excess liquid. When it comes to the sweetness level of coleslaw, tastes vary. For this reason, prepare the coleslaw as directed and then season to taste with up to 2 teaspoons of sugar or up to 2 teaspoons of vinegar, adding one teaspoon at a time.</div>
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<h4 class="detailHeader bumpdown" style="background-color: white; color: #9b8d6d; font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px 0px 15px; text-transform: uppercase;">
INGREDIENTS</h4>
<ul class="recipe_ingredients" style="background-color: white; color: #222222; font-family: verdana, arial, helvetica, sans-serif !important; font-size: 10px !important; line-height: 24px !important; list-style-type: none; margin: 0px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1/4</span><span class="unit">cup cider vinegar,</span></span><span class="ingredient"><span class="item" itemprop="name"> plus extra for seasoning</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">2</span><span class="unit">tablespoons</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">vegetable oil</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1/4</span><span class="unit">teaspoon</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">celery seed</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1/4</span><span class="unit">teaspoon</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">ground black pepper</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1/2</span><span class="unit">large</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">green cabbage (about 1 pound), cored and shredded fine (about 6 cups)</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1/4</span><span class="unit">cup</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">sugar, plus extra for seasoning</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;"></span><span class="unit"></span></span><span class="ingredient"><span class="item" itemprop="name">Table salt</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">1</span><span class="unit">large</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">carrot, peeled and grated</span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-image: none; background-position: 0px 0px; background-repeat: no-repeat no-repeat; display: block; margin: 0px; padding: 0px 0px 0px 5em;"><span itemprop="amount"><span class="amount" style="float: left; font-weight: bold; height: 24px; left: 0px; margin: 0px 1em 0px -5em; text-align: right; top: 0px; width: 6em;">2</span><span class="unit">tablespoons</span> </span><span class="ingredient"><span class="preInstructions"></span><span class="item" itemprop="name">chopped fresh parsley leaves</span></span></li>
</ul>
<h4 class="detailHeader" style="background-color: white; color: #9b8d6d; font-family: 'Century Gothic', Arial, sans-serif; font-size: 11px; letter-spacing: 1px; line-height: 11px; margin: 20px 0px 0px; padding: 0px; text-transform: uppercase;">
INSTRUCTIONS</h4>
<ol class="recipe_instructions" itemprop="instructions" style="background-color: white; color: #222222; font-family: verdana, helvetica, sans-serif; font-size: 10px; line-height: 19px; list-style-type: none; margin: 15px 0px; padding: 0px 0px 1px;">
<li style="font-family: Georgia, times, serif; font-size: 12px; margin: 0px; padding-bottom: 19px;"><div style="padding: 0px;">
1. Combine 1/4 cup vinegar, oil, celery seed, and pepper in medium glass or metal bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 15 minutes and up to 30 minutes.</div>
</li>
<li style="font-family: Georgia, times, serif; font-size: 12px; margin: 0px; padding-bottom: 19px;"><div style="padding: 0px;">
2. While mixture chills, toss cabbage with ¼ cup sugar and 1 teaspoon salt in large microwave-safe bowl. Cover with large plate and microwave on high power for 1 minute. Stir briefly, re-cover, and continue to microwave on high power until cabbage is partially wilted and has reduced in volume by ¬one-third, 30 to 60 seconds longer.</div>
</li>
<li style="font-family: Georgia, times, serif; font-size: 12px; margin: 0px; padding-bottom: 19px;"><div style="padding: 0px;">
3. Transfer cabbage to salad spinner and spin cabbage until excess water is removed, 10 to 20 seconds. Remove bowl from freezer, add cabbage, carrot, and parsley to cold vinegar mixture, and toss to combine. If desired, adjust flavor with sugar or vinegar. Season with salt to taste. Refrigerate until chilled, about 15 minutes. Toss again before serving.</div>
</li>
</ol>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com4tag:blogger.com,1999:blog-1773500852828702827.post-90011374142454023802012-09-01T08:08:00.000-07:002012-09-01T08:08:21.442-07:00Chocolate Cupcakes with Buttercream Frosting<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><img height="640" src="http://bakingwithbasil.files.wordpress.com/2011/03/chocolate-hummer-cupcakes.jpg%3Fw%3D337%26h%3D507" width="426" />
</span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">Oh my word, these were so<b><span style="color: red;"> scrumptious</span></b>. I brought these yummies to a cook out - attended by a bunch of hungry runners - and they <i>disappeared </i>before I had a chance to blink. One runner said (and I quote!) "that may have been the <b><span style="color: magenta;">best cupcake I've ever had</span></b>." The chocolate cupcakes themselves have the <i><span style="color: blue;">perfect </span></i>amount of cocoa, are <b><span style="color: #38761d;">moist</span></b>, <b><span style="color: orange;">fluffy</span></b>, and aren't too sweet...allowing you to taste the chocolate more. The frosting is definitely the BEST buttercream frosting I've <i><span style="color: #674ea7;">ever</span></i> had. I have never used heavy cream in frosting before, and now I'll never stop! Heavy cream makes the frosting <i>so</i> <b><span style="color: purple;">incredibly fluffy</span></b> and <i><span style="color: #990000;">melts in your mouth</span></i>. Using shortening in the frosting also gives it an <i>amazing consistency; </i>Not too runny, not too dense. I don't think there's anything that compliments buttercream frosing better than <i><span style="color: #6aa84f;">rich</span></i>, chocolate cupcakes. This recipe is truly <b><span style="color: #45818e;">perfection</span></b>.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield: </b>about 12 cupcakes</span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the Chocolate Cupcakes:</b></span></div>
<div style="text-align: center;">
</div>
<div class="ingredients" style="background-color: white; border: 0px; margin: 10px 0px 0px; outline: 0px; padding: 0px; text-align: left;">
<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></h3>
<ul style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" tabindex="-1">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups all-purpose flour</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup white sugar</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cocoa powder</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegetable oil</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon distilled white vinegar</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span></li>
</ul>
</div>
<div style="background-color: white; border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; margin: 20px 0px 0px; outline: 0px; padding: 0px; text-align: left; width: 300px;">
</div>
<div class="directions" style="background-color: white; border: 0px; margin: 10px 0px 0px; outline: 0px; padding: 0px; text-align: left;">
<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Directions:</span></h3>
<ol style="border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 16px; outline: 0px; padding: 0px 0px 0px 16px;">
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees F (175 degrees C). Lightly grease one medium cupcake pan or line with paper liners.</span></span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.</span></span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour into prepared muffin pan (batter should be just below the rim, for large cupcakes. For medium cupcakes, pour batter 2/3 to 3/4 full) and bake at 350 degree</span></span><span style="font-family: Arial, Helvetica, sans-serif;">s F (175 degrees C) for 18-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool in pans for 15 minutes.</span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Arial, Helvetica, sans-serif;">After 15 minutes, carefully remove cupcakes from pan, place on wire rack, and allow to cool completely. Frost generously with Buttercream Frosting (recipe below).</span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 16px;"><br /></span></span><div>
<span style="line-height: 16px;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
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<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">For the Buttercream Frosting:</span></h3>
</div>
<div>
<div class="ingredients" style="border: 0px; margin: 10px 0px 0px; outline: 0px; padding: 0px;">
<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span></h3>
<ul style="border: 0px; list-style: none; margin: 0px; outline: 0px; padding: 0px;" tabindex="-1">
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shortening</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter, softened</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups confectioners' sugar</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></li>
<li class="plaincharacterwrap ingredient" style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup heavy whipping cream</span></li>
</ul>
</div>
<div style="border-top-color: rgb(204, 204, 204); border-top-style: dotted; border-width: 1px 0px 0px; margin: 20px 0px 0px; outline: 0px; padding: 0px; width: 300px;">
</div>
<div class="directions" style="border: 0px; margin: 10px 0px 0px; outline: 0px; padding: 0px;">
<h3 style="border: 0px; margin: 0px 0px 10px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Directions:</span></h3>
<ol style="border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 16px; outline: 0px; padding: 0px 0px 0px 16px;">
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">In a mixing bowl, cream shortening and butter until fluffy. Add sugar, and continue creaming until well blended.</span></span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;"><span style="font-family: Arial, Helvetica, sans-serif;">Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy, at least 5 minutes. Frost cooled cupcakes. </span></span></li>
</ol>
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 16px;"><div class="directions" style="border: 0px; margin: 10px 0px 0px; outline: 0px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; line-height: 16px;"><br /></span></div>
You will have some frosting left over (I had about a cup)...so you can either use it for another recipe or eat it by the spoonful...your choice(;</span></div>
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</div>
Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-42515603315647833472012-08-25T04:01:00.003-07:002013-06-26T16:26:16.687-07:0025 Minute Cinnamon Rolls<br />
<img height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0YzHnvpRf6r92R8zWpPM6gCrx2wAuixvYJtAtzxZSKj4qQ0INag6L7qXtTOtYch9vUBfhLG6uuwWaxSLoQQZPPUKqMk4DkCtVTUH8CDsbX7OWHmKe6N2HYTz5QYayyD_2CbbehmKpRVg/s640/DSCF3480blogit.jpg" width="640" /><br />
<img height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHTYxyPHfYkibVcpIxc69Z9gB9ujTGBaVtqJzBcz66hApXAsGF0UHBRllgF09fn30TgoaD35vm_0TGkZgClYKFAAaE2m5XDdFSwwVlFA9VhP7J_sq-v9ZinmKwolTvL6uLWO80PaY__M7y/s640/DSCF3468blogit.jpg" width="640" /><br />
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<img height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4lwpe2p-dBu7R78-9ph-xajTrWWPqyEsV3d29RiQ-fidcZ-aA9EdUXnpCCd_TliwGMqKiJ2X0rnO8WJqNdfGI1E4WuyybxdiioiLIc5El_MJPVRTku78Riz1skVSOBjjPjFthLh-YJyA/s640/DSCF3486blog.jpg" width="640" /><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b style="line-height: 25px; text-align: center;"><i>"Time saver. Interesting. Delicious. Amazing in its simplicity. Ingenious."</i></b></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b style="line-height: 25px; text-align: center;"><i><br /></i></b></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I don't know if you've ever tried making home made cinnamon rolls, but anyone who has would know that they are <i>SO</i> time consuming. With making the dough, adding yeast, kneading the dough, and letting it rise...who has the time??? Well, now you can make home made cinnamon rolls in <i><span style="color: orange;">minutes.</span></i> I was super skeptical of this recipe when I saw it, but it looked so yummy that I just had to try it. I used whole wheat bread, since it was all I had, and they still turned out <b><span style="color: purple;">phenomenal.</span></b> I can't even imagine how <span style="color: #38761d;">yummy</span> white bread or cinnamon bread or cinnamon raisin bread would taste. They truly taste like a home made cinnamon roll...<b>so<span style="color: #bf9000;"> buttery</span></b> and <i><span style="color: #0b5394;">cinnamon-sugary</span></i>. My parents and I gobbled so many of them down, especially since they are pretty small. And with home made cream cheese icing...<i>oh my word</i>. They were <b><span style="color: #a64d79;">heavenly</span></b>. </span><span style="font-family: Arial, Helvetica, sans-serif;"> They reheat well the next day, too.</span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Yield:</b> 12 small rolls</span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b><br /><span style="line-height: 18px;">12 slices of fresh bread</span><br style="line-height: 18px;" /><span style="line-height: 18px;">melted butter</span><br style="line-height: 18px;" /><span style="line-height: 18px;">1 cup granulated sugar</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3 tbsp cinnamon powder</span><br style="line-height: 18px;" /><br /><b>Instructions:</b><br style="line-height: 18px;" /><span style="line-height: 18px;">1. Preheat the oven to 190C (375F).</span><br style="line-height: 18px;" /><span style="line-height: 18px;">2. Combine the sugar and cinnamon in a small bowl.</span><br style="line-height: 18px;" /><span style="line-height: 18px;">3. Cut the crusts off each slice of bread. Using a rolling pin, roll each slice as thinly as you can. 4. Spread both sides of the piece of bread with melted butter. Coat one side of the buttered bread with the cinnamon sugar, ensuring that it is generously covered. Roll as desired (be as creative as you like) and fit the cinnamon roll into a greased mini muffin tray. </span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">5. Repeat with the remaining slices. Bake for 15-20 or until golden brown. Cool in tray a few minutes before removing. Serve warm, as is, or with frosting and/or crushed nuts. </span></span><br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">***adapted from Lickthatspoon</span></span><br />
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<br class="Apple-interchange-newline" />Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0tag:blogger.com,1999:blog-1773500852828702827.post-48257862706894497892012-08-24T07:48:00.001-07:002012-08-24T07:48:53.251-07:00Pasta with Shrimp and Creamy Roasted Tomatoes<div style="text-align: center;">
<img src="http://o.aolcdn.com/hss/storage/adam/9975e1694befe3cc4a35f5203957ca7d/linguine-with-shrimp-and-creamy-roasted-tomatoes_456X342.jpg" /></div>
<div style="text-align: center;">
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<div style="text-align: left;">
<span style="font-family: Arial, Helvetica, sans-serif;">I'm on a roll with the shrimp recipes lately. My <a href="http://lifeneedssweets.blogspot.com/2012/08/mmmm.html" target="_blank">Garlicy Shrimp Scampi</a> , <a href="http://lifeneedssweets.blogspot.com/2012/08/new-orleans-barbecue-shrimp.html" target="_blank">New Orleans Barbecue Shrimp</a>, <a href="http://lifeneedssweets.blogspot.com/2012/07/sweet-and-spicy-honey-grilled-shrimp.html" target="_blank">Sweet and Spicy Honey Grilled Shrimp Skewers</a>, and (my personal favorite) <a href="http://lifeneedssweets.blogspot.com/2012/07/lemony-asparagus-pasta-with-shrimp.html" target="_blank">Lemony Asparagus Pasta with Shrimp</a> are all <b><span style="color: orange;">incredible</span></b>. I'm a sucker for creamy pastas and juicy shrimp, so this recipe had my name all over it when I first saw it on Recipe.com. I <i><span style="color: magenta;">love</span></i> the idea of <span style="color: red;">roasting </span>the tomatoes and adding them to a creamy sauce...this makes such a <span style="color: #0b5394;">wonderful</span>, roasted-tomato flavor. Heavy cream also makes<i> everything</i> better, causing this sauce to be super <b><span style="color: #38761d;">creamy</span></b> and <b><span style="color: #a64d79;">comforting</span></b>. This has big, <i><span style="color: blue;">flavorful </span></i>shrimp swimming in a roasted tomato-creamy sauce. The sauce isn't too tomato-y, which I really liked, and has a touch of lemon flavor...very refreshing. It was <span style="color: #cc0000;"><b>rich</b></span> and filling (from the heavy cream), yet<i><span style="color: lime;"> light</span></i> and summery (from the lemon flavor and shrimp) at the same time. There is also a <b>perfect </b>amount of sauce in proportion with the pasta and shrimp. If you like lots of shrimp, use two pounds. If you prefer less shrimp, then use one pound. I used two pounds and there was lots of flavorful, big, juicy shrimp with <i><span style="color: #b45f06;">every </span></i>bite. My parents said this was <b><span style="color: #a64d79;">"restaurant quality"</span></b>...I <i>totally </i>agree.</span></div>
<div style="text-align: left;">
<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 17px;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 17px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Yield: </b>about 4 servings</span></span></div>
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<span style="background-color: white; font-family: Verdana, Geneva, sans-serif; font-size: 13px; line-height: 17px;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: white; line-height: 17px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 17px;">1 1/2 cups grape tomatoes</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 tablespoons extra-virgin olive oil</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 teaspoon fresh thyme leaves</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">Kosher salt and freshly ground pepper</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">3/4 pounds pasta (of your choice) </span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 cup heavy cream</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 to 2 pounds large shrimp, shelled and deveined</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">2 teaspoons fresh lemon juice</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">1 teaspoons finely grated lemon zest</span><br style="background-color: white; line-height: 17px;" /><span style="background-color: white; line-height: 17px;">2 tablespoons coarsely chopped fresh flat-leaf parsley </span>
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<span style="background-color: white; line-height: 17px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Directions:</b></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 375 degrees. In a large ovenproof skillet, toss the tomatoes with the olive oil and and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente; drain.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cream and a generous amount of salt and desired amount of pepper to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp*** and simmer over moderate heat until cooked through, about 2-4 minutes. </span><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">Season with more salt and pepper. Add the pasta to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest</span><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;"> </span><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">and parsley and toss. Add more salt and pepper to taste. Transfer the pasta to warm bowls and serve at once.</span></div>
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<span style="background-color: transparent;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15px;">***If using 2 pounds of shrimp, cook the shrimp in 2 batches, transferring the first batch to a plate with a slotted spoon and keeping warm with foil. Add first batch of shrimp to pasta in the end.</span></span></span></div>
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<span style="background-color: transparent;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 15px;">***adapted from Recipes.com</span></span></span></div>
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Taylorhttp://www.blogger.com/profile/09570745638166206108noreply@blogger.com0