tag:blogger.com,1999:blog-44723505234139557282024-03-13T15:31:54.273-04:00Life at f/2.8This is me, focusing on Food.f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-4472350523413955728.post-58607135686431872902012-03-26T08:55:00.000-04:002012-03-26T08:55:13.695-04:00English Muffin BreadEven Yesser.<br />
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<a href="http://3.bp.blogspot.com/-QVdbedw2OaU/T3BmmENIgWI/AAAAAAAAAlg/hwz5OPmxwog/s1600/IMAG0784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QVdbedw2OaU/T3BmmENIgWI/AAAAAAAAAlg/hwz5OPmxwog/s640/IMAG0784.jpg" width="640" /></a></div>
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Thank you Pinterest and<a href="http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html"> Jillee</a> for the most excellent recipe.<br />
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<a href="http://2.bp.blogspot.com/-XD_Txz6BPLY/T3BmiMUpcfI/AAAAAAAAAlQ/wWAEjVZoIr4/s1600/IMAG0753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-XD_Txz6BPLY/T3BmiMUpcfI/AAAAAAAAAlQ/wWAEjVZoIr4/s640/IMAG0753.jpg" width="640" /></a></div>
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I had to make the most obvious edit to this recipe. I cannot have FOUR loaves of this in my house, I will eat them ALL! So I had to narrow it down to one. It worked!<br />
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<u>English Muffin Bread</u><br />
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<a href="http://4.bp.blogspot.com/-DPbKkgPaUYw/T3BmfA5xA5I/AAAAAAAAAlA/ZcMP3dynOaU/s1600/IMAG0720.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DPbKkgPaUYw/T3BmfA5xA5I/AAAAAAAAAlA/ZcMP3dynOaU/s320/IMAG0720.jpg" width="320" /></a></div>
Makes 1 loaf<br />
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2 3/4 C Bread Flour<br />
2 Tsp Active Dry Yeast (less than one packet)<br />
1/2 Tbs Kosher Salt<br />
3/4 Tbs Sugar<br />
1 1/3 C Warm Water<br />
Corn Meal<br />
Butter<br />
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Whisk together the flour, salt, sugar and yeast. Add the warm water and stir the sticky sticky mess until all of the flour has been incorporated. Allow the dough to rest in the bowl for about 30 minutes. Line a loaf pan with parchment, gently spray bottom with cooking spray and sprinkle just enough corn meal to cover the bottom. Transfer dough to loaf pan. Cover with a damp towel and allow it to rise until it meets the top of the loaf pan. I tapped the pan on the counter a few times and allowed it to settle, then rise a second time that way it didn't deflate while baking. Set oven to 350 and bake for 35 minutes. Take loaf out and brush melted butter just to cover the top. This will make the top of the loaf a most beautiful golden color when done! Bake for 10 more minutes. Take out and allow to cool. <br />
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Slice this loaf as thin as possible to get the ultimate nooks and crannies effect and toast it. Slather with Cinnamon & Sugar Butter or other favorite topping and enjoy!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-70635969694812103292012-03-25T14:21:00.001-04:002012-03-25T14:23:10.175-04:00Nutella Granola BarsThe EASIEST Recipe!<br />
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You'll need parchment paper and 8x8 pan.<br />
<a href="http://3.bp.blogspot.com/-L4Z3Qc5LPrk/T29gHfhiEuI/AAAAAAAAAko/GucVUK86Qf0/s1600/IMAG0680.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-L4Z3Qc5LPrk/T29gHfhiEuI/AAAAAAAAAko/GucVUK86Qf0/s320/IMAG0680.jpg" width="213" /></a><br />
<u>Nutella Granola Bars</u><br />
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2 Cups of Rolled/Milled Oats<br />
1/4 Cup of Honey<br />
1/2 Cup of Nutella<br />
1/2 Cup of Milk Chocolate Chips<br />
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Preheat oven to 350.<br />
In a medium bowl add the oats. Take your Nutella and put in in a microwaveable container and nuke for about 15 seconds on high. Add this to the oats. Now add the Honey and mix until all the oats are covered. Add the Chocolate Chips and any other substitution items and mix very well to coat all the oats. Additional add-ins may require more Honey to keep them stuck together.<br />
Press granola mixture into the 8x8 parchment lined pan. Once mixture is even, use the palms of your hand to compact granola as much as possible. Place pan on the middle oven rack and set the timer for 15-20 minutes. Chocolate chips will NOT be melted.<br />
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Allow to cool for 20 minutes before removing from pan and cutting bars or other shapes. Cut bars while they are still slightly warm otherwise they will crumble too much.<br />
<a href="http://4.bp.blogspot.com/-v8ZWfNmuao0/T29gMtr_PTI/AAAAAAAAAk4/SIXkGfEAqgI/s1600/IMAG0699.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-v8ZWfNmuao0/T29gMtr_PTI/AAAAAAAAAk4/SIXkGfEAqgI/s640/IMAG0699.jpg" width="640" /></a>Super quick and delicious recipe! This can me made with SO many variations! The batch size is great for variety. Any larger and we'd get sick of them and never make it again. Excellent for last minute get togethers and play groups. I don't know how long they'll last, but in my house, they'll be gone in a day or two. Perfect timing, for coming up with another flavor combination!<br />
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<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-62800169115676485672012-03-12T14:59:00.003-04:002012-03-12T15:09:53.193-04:00Roasted Vegetable TostadasWith Sour Cream and Quinoa!<br />
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I got the recipe in a flyer from Shoprite. It called for black beans but I replaced that with Quinoa, since neither of us are a fan of beans of any variety.<br />
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1/3 C Sour Cream or Greek Yogurt<br />
1/4 tsp Chili Powder<br />
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1/3 Quinoa<br />
2/3 to 1 cup Water for cooking<br />
1 Jalapeno, diced (or canned chopped green chiles)<br />
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2/3 to 1 cup of Cherry tomatoes, sliced in half<br />
1/2 Green Bell Pepper largely diced<br />
1/2 a small zucchini, chopped<br />
2/3 C Corn kernels<br />
3-4 tsp Chili Powder<br />
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4 Flour Tortillas sprinkled with Taco Seasoning (<a href="http://lifeatf2point8.blogspot.com/2011/06/taco-night.html">see recipe here</a>)<br />
4 small handfuls of fresh spinach leaves<br />
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Salsa for garnish<br />
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Preheat the oven to 425.<br />
Add water and quinoa to a small saucepan, bring to a boil and reduce to a low simmer for 15-20 minutes.<br />
On non-stick foil place chopped bell peppers, zucchini, corn and halved tomatoes. Sprinkle with chili powder, as hot as you like it. Roast for about 10 minutes and stir then continue roasting for another 10 minutes.<br />
In a small container mix chili powder and sour cream. Set aside in fridge until ready to serve.<br />
Place tortillas on a cookie sheet and sprinkle with taco seasoning or chili powder and bake for 3-5 minutes until crispy.<br />
In a medium frying pan, saute the cooked quinoa and jalapenos for 2-3 minutes.<br />
To assemble, place tortillas on a plate and top with a handful of spinach leaves then quinoa with jalapenos. Place two generous scoops of roasted veggies, top with chili sour cream and salsa as desired. Wrap them up and enjoy.<br />
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<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-20413564875952834882012-02-01T11:04:00.000-05:002012-02-01T11:05:26.451-05:00Rosemary FocacciaNew year, new improvements on recipes past. I'm learning and refining. Getting a brandy-new-spankin-awesome KitchenAid, for Christmas, helps too!<br />
I LOVE this bread recipe. Simply because it is easy, delicious and always a crowd pleaser. Totally versatile and great for last minute get togethers!<br />
Do you have 1 1/2 hours? Then you have plenty of time for this bread!<br />
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<a href="http://lifeatf2point8.blogspot.com/2011/08/rosemary-focaccia.html">Rosemary Focaccia </a>was first posted last year as one of my first yeast breads I've ever made. I've made it about 5 or 6 times since the original post last year. This week I've made three of them!</div>
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<u>Rosemary Focaccia</u></div>
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1 Cup Warm Water</div>
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2 TBS Whole Milk</div>
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2 Tsp Dry Active Yeast (less than 1 packet)</div>
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1 Tbs Dried Rosemary</div>
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1 Tsp Dried Thyme</div>
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1 Tsp Sugar</div>
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1/4-1/2 Tsp Fresh Ground Black Pepper</div>
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1 Tsp Fresh Ground Sea Salt</div>
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1 Tbs Olive Oil</div>
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3 Cups Bread Flour</div>
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Asiago Cheese</div>
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Combine in a large measuring cup warm water (think baby bottle warm) and milk. Gently add the yeast and give it a brief stir. Add Rosemary & Thyme, rubbing between your palms to activate it's yummy-ness. Add sugar, salt & pepper and olive oil. Gently pour the mixture into your mixer's bowl. Use the dough hook attachment. Add half of the flour and turn the mixer on to stir. When most of the flour had been combined then add the rest of the flour (1-2 minutes). When dough ball is formed, allow kneading for about 3 minutes, pushing the dough off the hook if it climbs too high up the bowl. It will be a very solid dough. Take the dough out and fold over once or twice to create a seamless ball, pinching the dough ball closed at one end. Add enough olive oil to coat your mixing bowl, roll dough around to coat and place dough, seam down.</div>
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Allow dough to rest, covered with plastic wrap for about one hour or until dough has doubled. </div>
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Preheat your pizza stone to 400 degrees.</div>
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Pull out a sheet of parchment cut a little bigger than your pizza stone. I find this is a great way to lift the bread off the stone when it's done baking and decrease the possibility of burning your fingers!</div>
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In the photos you see the 'pan-lining foil/parchment' paper, that's all i had on hand but I don't suggest using it as it crackles and tends to break as you lift it up.</div>
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Cover your parchment with a spritz of flour and turn your dough out directly on to it. Lightly pat down with your whole hand until it is about a 8-9 inch round. Grate some Asiago cheese over the top to cover evenly. Maybe a half of a cup? I grate directly on until it looks good, when you think it's covered at add a little more. Sprinkle a pinch of Rosemary and I like a pinch of sea salt on top. Then transfer it onto the pizza stone and bake for about 20-25 minutes. The cheese will toast to a beautiful crispy brown.<a href="http://4.bp.blogspot.com/-br6Wqb8ITmI/TylhbyZGIvI/AAAAAAAAAkQ/5veL4UYBHfs/s1600/DSC_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-br6Wqb8ITmI/TylhbyZGIvI/AAAAAAAAAkQ/5veL4UYBHfs/s640/DSC_1441.JPG" width="640" /></a></div>
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Allow the bread to cool for an hour or so before serving, if you can wait that long! </div>
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<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-43279198049253367332012-01-03T18:11:00.002-05:002012-01-03T18:11:31.171-05:00Whole Wheat 'Deli Flats' Whole Wheat 'Deli-Flats' are SO expensive. They even come in fish shapes. Really? Who wants to throw down four dollars or more for six pieces of bread. I KNOW I can do better than that!<br />
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And I did!<br />
Whole Wheat Deli Flats are really just Pita bread that has not poofed. Recipe can totally have add in spices for flavors if you so choose, but I find they are perfect as is.<br />
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<span class="Apple-style-span" style="text-decoration: underline;">Whole Wheat Pitas/ 'Deli Flats'</span><br />
<a href="http://1.bp.blogspot.com/-vJwuOhJJ5hI/TwOKx_40wvI/AAAAAAAAAjE/wasU2S31gFU/s1600/DSC_1211.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-vJwuOhJJ5hI/TwOKx_40wvI/AAAAAAAAAjE/wasU2S31gFU/s640/DSC_1211.JPG" width="427" /></a>makes 12- 5inch Flats<br />
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1 Cup Bread Flour<br />
2 Cups Whole Wheat Flour<br />
1 1/2 Tsp of Sea Salt<br />
1 Packet of Yeast<br />
1 Tbs Sugar<br />
1 1/4 Cup of Warm Water<br />
2 Tbs Olive Oil<br />
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In large bowl mix all of the dry ingredients and yeast. Mix well with a whisk. Add warm water and olive oil. If using stand mixer use dough hook and mix on speed 2 for about 5 minutes. If you are looking for a workout or did not get an awesome stand mixer for Christmas like I did then you will be kneading the dough by hand for about ten minutes. Honestly its not a bad workout. I've done it a few times and its worth the work. When the dough becomes stiff and less sticky it is ready. Place dough in and oiled bowl, about 3-4 tbs olive oil. Cover with damp tea towel. Allow dough to rest for 40 minutes and up to 1 1/2 hours or until dough has doubled in size.<br />
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Turn dough out on to floured surface, punch down with your knuckles till the air pockets are gone. Separate the dough into 10-12 pieces. Use the back of a long knife or a pizza cutter to cut even pieces of dough. If you have a kitchen scale, even better if you want to be that precise. Make each piece of dough into a ball pinching off one 'end' to make a smooth ball. Set aside on a plate with the pinched end down. Repeat for all dough pieces. Allow dough balls to sit, not touching, for 20 minutes also covered with the towel. Preheat your oven to 450 using a pizza stone or use the bottom of a cookie tray. The heat may warp your tray at that temp so don't use one you particularly care about.<br />
Once the 20 minutes is up, take each piece of dough and roll out with a rolling pin to about 5 inches. If you are making Pitas then put it directly on the pizza stone for 4-5 minutes or until poofed. If you are making deli flats then poke several holes in the flattened dough with a fork. Then transfer to pizza stone for 5-6 minutes.<br />
Transfer pitas/flats to a cooling rack or clean countertop until completely cooled. Store in a zipper bag. They should last a week but they've never made it that long in my house.f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-83579378080023997802012-01-02T15:35:00.000-05:002012-01-07T14:12:03.160-05:00Chocolate Banana Cream Pie<br />
Chocolate Banana Cream Pie<br />
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I found this fantastic recipe online but never book-marked it. I printed it out instead. I wish I could find out who to give credit for this one. It's an awesome recipe. My only addition was a pre-made crust, to save some time and I also added a scant 1/4 Cup of toffee chips to the vanilla portion. It was Super sweet but tasty.<br />
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<span style="letter-spacing: 0px;">Chocolate Banana Cream Pie</span></div>
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<span style="letter-spacing: 0px;">Makes one 9-inch pie</span></div>
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<span style="letter-spacing: 0px;">INGREDIENTS:<span class="Apple-tab-span" style="white-space: pre;"> </span></span><span style="font: normal normal normal 13px/normal 'Lucida Sans';">For Filling:</span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">For Pie Crust:</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">3/4 cups sugar<br />
1 cup plain all purpose flour</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">1/3 cup all-purpose flour<br />
4 oz (1 stick) unsalted butter, chilled</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt<br />
1/4 cup water</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">2 cups whole milk<br />
1/4 teaspoon salt</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">3 egg yolks</span>
<span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"></span></span><span class="Apple-style-span" style="font-size: small;"> 1 tablespoon unsalted butter<br />
1/4 cup cocoa powder</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">1 teaspoon vanilla extract<br />
1/4 cup sugar</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><span class="Apple-style-span" style="font-size: small;">1/4 cup semi-sweet chocolate chips</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">2 medium bananas, sliced</span><span class="Apple-tab-span" style="white-space: pre;"><span class="Apple-style-span" style="font-size: small;"> </span></span><a href="http://www.bonappetit.com/tipstools/videos/2008/04/how_to_make_chocolate_curls"><span style="font: normal normal normal 13px/normal 'Lucida Sans'; text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;">Chocolate curls</span></span></a><span class="Apple-style-span" style="font-size: small;">, for garnish (optional)</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">1 cup heavy cream<br />
3 tablespoons sugar<br />
1/2 teaspoon vanilla</span></span></div>
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<span style="letter-spacing: 0px;">DIRECTIONS:</span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Prepare pie crust according to the </span><a href="http://chezpim.com/bake/how-to-make-the-perfect-pie-dough"><span style="font: normal normal normal 11px/normal 'Lucida Sans'; text-decoration: underline;"><span class="Apple-style-span" style="font-size: small;">technique outlined here</span></span></a><span class="Apple-style-span" style="font-size: small;">, adding in cocoa powder and sugar. Roll out and gently press into a 9" pie pan. Place pan and crust in the freezer for at least 10 minutes prior to baking (or while your oven is preheating). Line crust with foil or parchment paper and fill full with pie weights or dried beans. Bake at 350 degrees for 20 minutes. Remove from oven and carefully remove weights and lining. Bake an additional 10-15 minutes until set. Allow to cool completely.</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth, and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth and thickened, about 2 minutes, then remove from heat. Beat the egg yolks with the remaining cup of milk. Temper the egg mixture with a small amount of the slightly cooled milk mixture then blend this into the larger saucepan with the cooling milk mixture. Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat and simmer until mixture is the consistency of thick pudding, about 1 minute.</span></span></div>
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<span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-size: small;">Remove from the heat and quickly stir in butter and vanilla. Transfer half of the filling mixture to a small bowl and set aside. Add chocolate chips to remaining filling and stir until melted and smooth. Allow fillings to cool for 5 minutes, then pour plain filling into cooled pie shell. Arrange a single layer of banana slices on top of the filling. Pour chocolate filling on top. Refrigerate until completely cooled. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Gently spread whipped cream on top of cooled filling, smoothing top into a slight dome. Garnish with chocolate curls if desired.</span></span></div>
<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-38745208077197098752011-11-30T08:54:00.001-05:002012-01-02T15:17:33.980-05:00hasselback potatoH<a href="http://tastykitchen.com/blog/2011/10/scalloped-hasselback-potatoes/">asselback potato by tasty kitchen</a> via Pioneer Woman. Sings* Heaaaavennnn!<br />
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<a href="http://4.bp.blogspot.com/-sfi8gVsrQNA/TwIMp3P4OpI/AAAAAAAAAi4/a86j3RKiZzI/s1600/Hasselback+potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-sfi8gVsrQNA/TwIMp3P4OpI/AAAAAAAAAi4/a86j3RKiZzI/s640/Hasselback+potato.jpg" width="640" /></a></div>
<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-36210893467146309852011-11-30T08:49:00.001-05:002012-01-02T15:16:54.262-05:00Potato SoupCheesy Potato Soup<br />
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<a name='more'></a><br />
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<u>'Beef' & Cheddar Potato Soup</u><br />
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2 Med potatos peeled and diced bite size<br />
1-2 cups water (for boiling)<br />
1-2 tsp of veggie stock or beef stock* ( 'Better than Bullion' brand)<br />
1/2 Large onion diced or 1 leek if you want to be fancy.<br />
1/4 C butter<br />
1/4 C Flour<br />
1 tsp salt (omit if using salted butter)<br />
1/2 tsp thyme<br />
1/2 tsp rosemary<br />
1/4 tsp pepper<br />
1 1/2 C milk<br />
1 heaping Cup shredded cheddar cheese **optional but worth it!<br />
<br />
Boil potatoes in water with stock *for additional flavor.<br />
In deep saucepan saute onion or leek with butter. (A tsp of olive oil can't hurt either.) Saute for 2 minutes then slowly stir in flour, salt & pepper, thyme and rosemary. Make sure to crush up fresh rosemary or if dried rub between palms to bring out flavors. Mix well. Gradually add milk and bring to a boil for about 2 minutes, stirring. Add **cheese and potatoes and reserve liquid if you'd like a thinner soup. I usually add about a cup of this beefy liquid deliciousness. All personal preference. Chunky, smooth... creamy or not... You really can't go wrong. This soup is great!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-5096724379692241822011-11-30T08:25:00.001-05:002012-01-02T14:33:12.815-05:00Smitten Kitchen 7 recipes<a href="http://smittenkitchen.com/2008/10/acorn-squash-quesadillas-tomatillo-salsa/">acorn squash quesadillas</a><br />
<br />
<a href="http://smittenkitchen.com/2007/10/pumpkin-butter-and-pepita-granola/">pumpkin butter</a><br />
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<a href="http://2.bp.blogspot.com/-IJ5QzUSor4I/TwIEEO2GuGI/AAAAAAAAAiI/613-61o4QSk/s1600/DSC_0751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-IJ5QzUSor4I/TwIEEO2GuGI/AAAAAAAAAiI/613-61o4QSk/s640/DSC_0751.JPG" width="640" /></a></div>
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<br /></div>
<a href="http://smittenkitchen.com/2008/08/key-lime-meltaways/">key lime melt-aways</a><br />
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<a href="http://1.bp.blogspot.com/-UYIVRPLDfQg/TwID4HzpdqI/AAAAAAAAAh8/9_OnoGJhn8w/s1600/IMAG0894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-UYIVRPLDfQg/TwID4HzpdqI/AAAAAAAAAh8/9_OnoGJhn8w/s640/IMAG0894.jpg" width="640" /></a></div>
<br />
<a href="http://smittenkitchen.com/2008/12/cranberry-vanilla-coffee-cake/">vanilla cranberry coffee cake</a><br />
<br />
<a href="http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/">rosemary flat bread</a><br />
<br />
<a href="http://smittenkitchen.com/2007/05/always-the-corniest/">corn muffins</a><br />
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<a href="http://3.bp.blogspot.com/-0lhasOxUiLk/TwIFnHBLQDI/AAAAAAAAAig/JoMwd69yZiQ/s1600/thxgvg+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-0lhasOxUiLk/TwIFnHBLQDI/AAAAAAAAAig/JoMwd69yZiQ/s640/thxgvg+food.jpg" width="640" /></a></div>
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My Thanksgiving baking. Double batch of Corn Muffins/Bread, a jar of Pumpkin Butter, Honey Whole Wheat Scones, Key Lime Meltaways and a bag of cranberries to be made into the Vanilla Cranberry coffee cake.</div>
<a href="http://smittenkitchen.com/2009/07/blueberry-boy-bait/">blueberry boy bait</a><br />
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<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-28240934160845224312011-11-30T08:20:00.001-05:002012-01-02T15:15:32.483-05:00Dinner Rolls<br />
<div style="text-align: center;">
Homemade Dinner Rolls!</div>
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<a href="http://4.bp.blogspot.com/-Mjj0sCoWNoI/TwICf5eXv-I/AAAAAAAAAhY/KRlufvKlrsM/s1600/IMAG0909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Mjj0sCoWNoI/TwICf5eXv-I/AAAAAAAAAhY/KRlufvKlrsM/s640/IMAG0909.jpg" width="425" /></a></div>
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Modified from the Pioneer Woman's Cinnamon Rolls<br />
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<a href="http://2.bp.blogspot.com/-M8FF3CvNpho/TwIDUq6YvbI/AAAAAAAAAhw/N8RwKlXvgUM/s1600/IMAG0910.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-M8FF3CvNpho/TwIDUq6YvbI/AAAAAAAAAhw/N8RwKlXvgUM/s400/IMAG0910.jpg" width="265" /></a></div>
<br />
2 cups milk<br />
1/3 cup vegetable oil<br />
1/3 cup sugar<br />
1 package yeast<br />
5 cups flour, one reserved for after rising<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tbsp salt<br />
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Preheat oven to 375 degrees.<br />
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Mix milk, oil, and sugar in a pan. Scald, but do not bring to a boil. Let milk cool for about 30 minutes.<br />
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Add yeast to milk mixture. Let proof for about 10 minutes. Add in 4 cups of flour. Stir together. Once combined, let mixture rise for an hour in a warm, draft-free environment.<br />
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After rising, add in the last cup of flour. Also add baking soda and baking powder. Stir together. Tear off pieces of the dough, form a small ball, and place in a muffin tin. Repeat for the remaining dough. Let rise again for about 30 minutes.<br />
<br />
Bake for 15 to 20 minutes at 375. When the buns are brown on the top and sound hollow when you tap them, you know they are done.<br />
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<br /></div>f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-73983034756584095782011-11-15T18:20:00.003-05:002012-01-02T15:14:49.573-05:00Honey Scones<br />
<span class="Apple-style-span"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none;"></span></span><br />
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Honey Whole Wheat Scones</div>
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<span class="Apple-style-span" style="text-decoration: underline;">Honey Whole Wheat Scones</span><br />
adapted from Dorie Greenspans, Baking: from My Home to Yours<br />
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1 large egg<br />
3 tablespoons honey<br />
1/2 cup cold whole milk<br />
1 cup all-purpose flour<br />
1 cup whole wheat flour<br />
1 tablespoon baking powder<br />
1/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1 stick cold unsalted butter, cut into small pieces<br />
sugar for dipping scones into before baking<br />
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Preheat to 400 degrees<br />
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Stir the egg, honey and milk together.<br />
Whisk the flours, baking powder, baking soda and salt in a large bowl. Drop in butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces.<br />
Pour the honey mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.<br />
Still in the bowl, gently knead the dough by hand. Turn the dough out onto a lightly floured work surface and divide it in half. Working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter, cut it into 6 wedges. Take each scone and gently toss with sugar to coat.<br />
*You can also roll out and use a biscuit cutter if you prefer a different shape or have the desire for a little extra work to make them pretty. I do suggest with that method to only coat the top of the scone with sugar since they will be larger.<br />
Then place on the baking sheet. (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking — just add about 2 minutes to the baking time.)<br />
Bake the scones for about 20 minutes, or until the tops are golden and slightly firm to the touch.f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-60052954486699257522011-11-15T18:20:00.001-05:002012-01-07T14:15:21.861-05:00Pumpkin BrowniesThe Fall, Pumpkin obsession. A recipe of my own creation!<br />
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<span class="Apple-style-span" style="text-decoration: underline;"></span><br />
<span class="Apple-style-span" style="text-decoration: underline;"><a name='more'></a>Pumpkin Brownies</span></div>
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makes one 8x8 pan</div>
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<a href="http://3.bp.blogspot.com/-588HGmvuRxw/TwiXtNKWotI/AAAAAAAAAjc/xE8Wx8I3P_g/s1600/DSC_1256.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-588HGmvuRxw/TwiXtNKWotI/AAAAAAAAAjc/xE8Wx8I3P_g/s400/DSC_1256.JPG" width="267" /></a>6 Tbs Unsalted Butter, room temperature</div>
<div>
1 Cup + 2 Tbs Sugar</div>
<div>
1 tsp Vanilla</div>
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2 Eggs</div>
<div>
2/3 Cup Cake Flour + 1/4 Cup AP Flour <br />
(Or 3/4 Cup AP flour, if cake flour is not available)</div>
<div>
1/4 tsp Baking powder</div>
<div>
1/3 Cup Cocoa Powder<br />
1/2 tsp Pumpkin Spice</div>
<div>
1/4 tsp salt</div>
<div>
1/2 Cup Pumpkin puree</div>
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<br /></div>
<div>
Preheat oven to 350.<br />
In mixing bowl, cream butter and sugar. Add vanilla and eggs, mix well.<br />
In separate bowl whisk together flours, baking powder, cocoa, pumpkin spice and salt. Slowly add dry ingredients to butter mixture and combine. Mixture will be thick. Mix well and be sure to scrape the sides of the bowl. Add pumpkin and swirl briefly, but not to fully combine with brownie batter.<br />
Pour batter into a parchment lined or greased 8x8 dish. <br />
Bake at 350 for 20-25 minutes. <br />
*For 2 Bite Brownies: use mini cupcake pan and coat with cooking spray or muffin papers. Each takes about a Tablespoon of batter. (Makes 36) Bake for 13-15 minutes or until tester comes out clean.<br />
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Mmm, betcha have more than one!<br />
<br /></div>f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-50592182482182697082011-10-24T13:36:00.000-04:002011-10-24T13:43:36.971-04:00NY CheesecakeI always thought cheesecake was like the hardest thing to make. Like. Ever. Why did I think this? <br />
Or maybe it is because <a href="http://smittenkitchen.com/2010/04/new-york-cheesecake/">Smitten Kitchen</a> makes everything so easy, even I can do it!<br />
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<br />
<a name='more'></a>I followed her recipe to a <i>t</i>. So there's no need for me to repost the recipe. She is a genius.<br />
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So start with a lot of this.</div>
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Which becomes this. Sample, to umm, check that it's safe. Ya know, for everyone else.</div>
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My first graham cracker crust. Not bad without a food processor. I broke up the crumbs while catching up on some teevee on Hulu. Great for those suspense filled episodes of The Real Housewives of NJ!</div>
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<a href="http://4.bp.blogspot.com/-gp9l3f7YNfM/TqWfSD0Ku6I/AAAAAAAAAfs/BF2JujKa5iY/s1600/DSC_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-gp9l3f7YNfM/TqWfSD0Ku6I/AAAAAAAAAfs/BF2JujKa5iY/s640/DSC_0375.JPG" width="428" /></a></div>
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I assumed it was done when the crack appeared. I was right. It was semi-jiggly in the center and the edges looked perfectly toasty.</div>
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This cheesecake is AHhhh-MAZING!</div>
<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-44722124318999992822011-10-24T12:59:00.003-04:002011-10-24T13:42:22.538-04:00Raspberry Buttermilk CakeThanks again <a href="http://smittenkitchen.com/2009/05/raspberry-buttermilk-cake/">Smitten Kitchen</a>. I do believe this IS my go-to cake from now on. For like, um, everyday?!<span id="goog_369403697"></span><span id="goog_369403698"></span><br />
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The Toddler was super excited about helping with this one. I do believe I she just discovered 'cake batter' and realized its awesomeness. Plus she really likes raspberries also!<br />
I've made this recipe at least 5 times already. Doubled. With cherries and with apples and crumb topping. What a win.<br />
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<u>Buttermilk Cake</u><br />
(2- 9" round)<br />
1 Cup Milk<br />
1 TBS Lemon Juice<br />
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2 Cups Flour<br />
1 tsp Baking Powder<br />
1 tsp Baking Soda<br />
1/2 tsp Salt<br />
1 Stick unsalted Butter, softened<br />
1 1/3 C Sugar<br />
2 Tbs Sugar (for topping)<br />
1 tsp Vanilla<br />
2 Eggs<br />
*1 tsp Lemon Zest (optional) I've made with and without based on availability<br />
*2 Cups of fruit Raspberries, cherries etc. 1 cup for each cake<br />
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Butter and flour each pan. To make buttermilk, in a large measuring cup add lemon juice to milk, stir and set aside.<br />
In smaller bowl whisk flour, baking powder, baking soda and salt.<br />
In Large bowl beat butter & sugar with electric mixer. Beat in vanilla and zest. Add egg and beat well.<br />
On low speed mix in small batches <i>flour, buttermilk, flour, buttermilk, flour</i>.<br />
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When batter is just combined then divide evenly into cake pans. Evenly distribute fruit into each cake. Top with 1 Tbs of sugar each.</div>
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Bake at 400 degrees until golden. About 20-25 minutes</div>
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<br />f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-42748068696303812432011-10-20T09:16:00.000-04:002011-10-24T14:21:49.686-04:00Cajun Chicken & PastaWho doesn't love a good bowl full of carbs? Even better when the recipe comes from <a href="http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/">Pioneer Woman</a>. Her recipes are always decadent and delicious. This is no exception. Next time I make it, I won't fudge the ingredients as much. But even doing that it was an awesome dinner and lunch the next day!<br />
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So I was searching the web for a chicken dinner. You know, something I have not actually made already. We eat a LOT of chicken. So that was tough. Minimum ingredients, nothing I have to go run to the store specially to purchase that we don't already eat. I came across this! Ooooh I even have pre-made <a href="http://lifeatf2point8.blogspot.com/2011/01/giving-credit.html">Cajun spice</a> from way back. You can find the recipe in January. I do believe it is pretty awesome, although since we have been eating so much freshly made food the salt content was a little higher than I remembered. I think my taste buds are just realizing how to taste ingredients and not just salted, preserved or over-salted food from a package or 'chain' restaurant. So I might cut back the salt next time I make the Cajun Spice, just a pinch or two. Hubs enjoyed it as well. Except for the onions. But then again I'm still training him to eat veggies in his food when you can <i>see</i> and <i>taste</i> them! I'm so proud of him for trying everything I make. Not as many duds. He's even lost weight! YAY! <i>(at least <b>one</b> of us is loosing the baby-weight!</i>) But only one of us has an Aunt that says, here's my springform pan and the ingredients for a cheesecake. Bake me one! TWIST my arm!</div>
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So back to dinner. Delicious, yummy, just the right amount of kick- spice filled dinner!</div>
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I'm not going to repost the recipe since what I did was a ghetto version. But here is the link to <a href="http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/">Pioneer Woman's Cajun Chicken Pasta.</a></div>
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First I cut up in equal parts tomato, red pepper, green pepper and a sweet onion instead of red. I didn't get a photo of the onion since onion hands + camera = smelly onion camera. Eww.</div>
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I also chopped up a few small cloves of garlic and about a pound or so of cut up chicken pieces. Generously sprinkled them with Cajun spice, tossed around and repeated the sprinkling.</div>
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Here's where things went slightly off. First of all I don't own a cast iron skillet. Non-stick pans don't exactly lend themselves to burning things, even purposefully. Plus I added too much olive oil. Not exactly precision.</div>
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Same with the veg. Next time, less olive oil for more possible 'burning' potential.</div>
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I didn't have the wine, so I just added more chicken stock. And I also only had half & half and no cream. Um yeah. I had to omit some of the liquid, ok a lot of the liquid. But it still tasted awesome.</div>
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Mmm yummy veg all covered in olive oil and butter.</div>
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The sauce after I took out at least a cup of the stuff to get it to boil down, with all of the yummy bits in it.</div>
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The outcome, delish! Even with all my faux-ingredients...</div>
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Yum!</div>f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-83544398062570382652011-09-13T11:15:00.000-04:002011-09-13T11:15:07.370-04:00Apple Crumb CakeSometimes you gotta cheat <i>a little</i>. Thanks to a certain <i>box</i> of yellow butter cake mix, a green apple and my crumb topping.<br />
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*Note, the elusive Apple Crumb is at the far right, it never lasts long enough to be photographed!</div>
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This is super simple and I've made it twice last week. It is so easy and perfect for bringing just about anywhere. A box of cake-mix makes two 9" round Apple Crumb Cakes. (or 12 cupcakes you can frost with that 'emergency' fudge store-bought icing hiding in your pantry and one 9"crumb cake)<br />
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You need:<br />
1 Box of yellow or butter flavor cake mix + required ingredients from the box.<br />
1-2 Green Granny Smith Apples<br />
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<u>Crumb Topping</u><br />
1 Stick of unsalted butter cold from the fridge<br />
1/4 Cup Packed Brown Sugar<br />
1/4 Cup Sugar (white)<br />
3/4 Cup AP Flour<br />
1 Tsp Pumpkin Spice<br />
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Cut the stick of butter in half, then rotate and in half again length wise. Slice off pea sized chunks. Add to rest of ingredients in a bowl. Mush up all ingredients with a fork or your hands until all of the dry stuff has stuck to a large clump. Once you have one large chunk of sugary crumb place in a zip lock bag in fridge for later use or leave in bowl. Place in freezer for the length of time it takes to mix up your cake mix and slice an apple. <br />
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Prepare Cake mix as directed. Peel and core apple. Slice apple in half and quarters for wedges and continue to slice as thin as you possibly can. Pour half the batter into a buttered & floured pan. Fan the apple wedges all around the center and work your way around to create a pinwheel look. Fill in the gaps barely overlapping the apple slices. Take your crumb out of the freezer and break chunks off over top of the cake batter. Coat with 1/2 the bag for each pan, (crumbs chunks should be about slightly larger than pea sized) or if you're feeling frisky make a double batch of crumb and just use the whole thing. Cook as directed for the cake mix. It may need a few more minutes than suggested. It's done when a pick comes out clean and the cake is a beautiful golden brown. Your kitchen will smell marvelous. The cake mix will ooze up and over the apple slices and the crumb topping will meander its way around the top of the cake. Don't worry, it won't look evenly coated when done but some of the batter makes it's way over top of the crumb and creates pockets of heavenly crumb coated apples. <i> TRY</i> not to eat the whole thing after it comes out of the oven!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-40237219847465419632011-08-30T15:42:00.000-04:002011-08-30T15:42:56.496-04:00Baked Potato Fry-Chips<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UnPRgwd31w8/Tl07CIsqNXI/AAAAAAAAAbQ/0_n_3JHas7A/s1600/IMAG0365.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-UnPRgwd31w8/Tl07CIsqNXI/AAAAAAAAAbQ/0_n_3JHas7A/s640/IMAG0365.jpg" width="640" /></a></div><div class="" style="clear: both; text-align: center;">Potato Chips or French Fries? How about Both?</div><a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-p2cO5vLORcA/Tl069bmZ63I/AAAAAAAAAbI/ree-XeS5rS4/s1600/IMAG0361.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-p2cO5vLORcA/Tl069bmZ63I/AAAAAAAAAbI/ree-XeS5rS4/s640/IMAG0361.jpg" width="640" /></a></div> Simple, if you have this handy little wavy slicer.<br />
I suppose you could just slice them straight and thin but that would be boring!<br />
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<u>Baked Fry-Chips</u><br />
Small Potatoes washed, leave the skin on<br />
Crazy Salt<br />
Paprika<br />
Olive oil<br />
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Slice the potatoes at about an 1/8 inch each. Toss in a large bowl with olive oil or veg oil. Sprinkle on a tablespoon or so of the crazy salt and dive right in with your hands to make sure they are all evenly coated. Now sprinkle generously with paprika and rub in with your hands on each side of the chips. Spread out on a baking sheet. Bake at 350 for 15- 20 minutes. If you prefer them crispier turn the heat up to 400 for a few minutes at the end. <br />
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<a href="http://4.bp.blogspot.com/-R8PXKXs4CXg/Tl06_CTxC5I/AAAAAAAAAbM/siuGb0lqhqY/s1600/IMAG0362.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-R8PXKXs4CXg/Tl06_CTxC5I/AAAAAAAAAbM/siuGb0lqhqY/s640/IMAG0362.jpg" width="640" /></a>Serve immediately. Don't expect leftovers. Mmmm!<br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-90741049196324884412011-08-30T15:30:00.000-04:002011-08-30T15:30:20.149-04:00Hurricane Snack Mix<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-_k4y460hVLs/Tl04oVRneTI/AAAAAAAAAbA/8kYKsl5s0xg/s1600/IMAG0363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-_k4y460hVLs/Tl04oVRneTI/AAAAAAAAAbA/8kYKsl5s0xg/s640/IMAG0363.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-_k4y460hVLs/Tl04oVRneTI/AAAAAAAAAbA/8kYKsl5s0xg/s1600/IMAG0363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>So the photo does not do the flavor any justice but this snack mix is awesome! Perfect salty and sweet combo! Simple and satisfying! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><u>Hurricane Snack Mix</u><br />
1 Bag Pretzel M&M's<br />
1/2 Bag of Raisins<br />
1 Bag of un-salted Peanuts<br />
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Not nearly as good as Hurricane Cupcakes.... But nothing really beats <a href="http://lifeatf2point8.blogspot.com/2011/03/irish-car-bomb-cupcakes.html">these!</a><br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-30769892383764186702011-08-30T10:06:00.000-04:002011-08-30T10:06:24.338-04:00Rosemary Focaccia<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Zz0vaBMuE-s/TlzmfmxDJQI/AAAAAAAAAas/rVykyA6nTiQ/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="428" src="http://2.bp.blogspot.com/-Zz0vaBMuE-s/TlzmfmxDJQI/AAAAAAAAAas/rVykyA6nTiQ/s640/DSC_0006.JPG" width="640" /></a></div>I found a hand full of recipes that I combined and can't quite credit anyone but at the same time I didn't create it from scratch in my head. So thank you to the baking blogO'sphere for giving me a base to work from!<br />
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I've wanted to make this bread for quite a while. I <i>finally</i> picked up some Rosemary.<br />
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I mean I had to buy 2/$3 on fresh spices and I needed the dill for the<a href="http://lifeatf2point8.blogspot.com/2011/08/tzatziki.html"> Tzatziki</a>, naturally my second spice would be the Rosemary. The Parsley that was next to it just didn't call to me as something I required. Usually Cilantro is the reason I hit up that section of the supermarket. One day I would like to say that I've used all of the fresh ingredients in that section. One thing at a time. Parsnips are still something that puzzle me and Radishes are still just Fraggle Food! I almost bought a bundle of Radishes for the Toddler's halloween costume last year. She was Red Fraggle. I was SO Suzy-home-maker and had a DIY costume for her. It was EPIC! This year I think Tinkerbell will be requested and I'm sure if she does not get the costume for her birthday then I'll find it on sale or with a coupon...<br />
Anyhow, back to Rosemary. I used to work at a coffee shop that made pannini sandwiches and we used Rosemary Focaccia on a regular basis. At some point they switched from getting the fresh bread in to getting the dough and baking it in house. I loved the way it looked all dimply on the tray sitting out to rise. The hot sandwiches always smelled amazing.<br />
I ended up making the most rockin chicken sandwich ever. <br />
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Granted the bread needs only some olive oil for dipping and immediate consumption. My girlfriend that I shared the bread with texted me after <s>I pleaded with her to take it from me before I finished it myself</s> she picked it up "I'm torn between cursing or blessing your baking skills omg!" and "My butt does not thank you." That's when you KNOW you have a good recipe! HAHA!<br />
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<a href="http://2.bp.blogspot.com/-QqAjC5paj1U/TlzmIWxcmrI/AAAAAAAAAac/Fw9gBXk-wRU/s1600/DSC_9978.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-QqAjC5paj1U/TlzmIWxcmrI/AAAAAAAAAac/Fw9gBXk-wRU/s320/DSC_9978.JPG" width="320" /></a><u>Rosemary Focaccia</u><br />
2 Tsp Dry Active Yeast (1 packet)<br />
1 Tsp Sugar<br />
1 Cup Warm Water<br />
2 TBS Warm Whole Milk<br />
1 Tbs Olive Oil<br />
1/4-1/2 Tsp Fresh Ground Black Pepper<br />
1 Tsp Fresh Ground Sea Salt<br />
1 Tbs Fresh Rosemary, Chopped<br />
1 Cup Whole Wheat Flour <br />
2 Cups Bread Flour<br />
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Combine yeast, sugar, water, olive oil, S&P and rosemary. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_IbMy9firtU/TlzmK8rwWjI/AAAAAAAAAak/Gt5V3a2D2LE/s1600/DSC_9990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-_IbMy9firtU/TlzmK8rwWjI/AAAAAAAAAak/Gt5V3a2D2LE/s640/DSC_9990.JPG" width="640" /></a></div><br />
Add half the flour. Stir with Spoon.<br />
Work in remaining flour while kneading dough ball for approximately 5 minutes. Dough will no longer be very sticky.<br />
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Put a TBS of olive oil in clean bowl, put in kneaded dough and allow to rise for about one hour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-osl7MckKQLw/TlzmjAA-DaI/AAAAAAAAAa4/3mDxb5lT-UY/s1600/DSC_9994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-osl7MckKQLw/TlzmjAA-DaI/AAAAAAAAAa4/3mDxb5lT-UY/s640/DSC_9994.JPG" width="640" /></a></div><br />
Preheat oven to 425.<br />
Press dough with fingertips into either a free form 12 inch round or put into a foil lined jelly-roll pan.<br />
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I found that a 13x9 pan spread the dough a bit too thin so next time I don't plan on stretching it all the way across. Top with additional chopped Rosemary, a tiny pinch of salt and pepper. Bake for 15- 20 minutes until the edges of the bread brown and look a little crispy.<br />
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Try not to eat too much of the fresh, hot, delicious, <i>rosemary heaven</i> with that bottle of olive oil still sitting on the counter. Ya' know, the one that's calling your name... Make a delicious cold chicken sandwich with lettuce and tomato. Try sauteing some boneless chicken with a little olive oil and the <a href="http://www.weberseasonings.com/product-detail?id=1&sel=shake">McCormick 'Beer Can Chicken' spice</a>. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BXGsBi52NIQ/TlzmgzXU8FI/AAAAAAAAAaw/5nPUX8N4JGw/s1600/DSC_0013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-BXGsBi52NIQ/TlzmgzXU8FI/AAAAAAAAAaw/5nPUX8N4JGw/s640/DSC_0013.JPG" width="640" /></a></div><br />
Oh the chicken is great for dinner, hot. But let. me. tell. you... Cold, sliced chicken covered in this stuff is AMAZING!<br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-70396450045021324452011-08-20T10:49:00.001-04:002011-08-20T10:52:11.363-04:00Banana Split Cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pw6Q-8osWSc/Tk-3zyp4kHI/AAAAAAAAAZI/ZLRjqK9jjCc/s1600/DSC_9697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-pw6Q-8osWSc/Tk-3zyp4kHI/AAAAAAAAAZI/ZLRjqK9jjCc/s640/DSC_9697.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><a name='more'></a><div style="text-align: left;">Banana Split Ice Cream Sundae Cone. </div><div style="text-align: left;">Now that's a name. </div><div style="text-align: left;">These are extremely easy and for sure to be a crowd pleaser. I used my Yogurt Muffin recipe because it lends itself to fruit flavors well. I made Strawberry Banana batter and the icing was a combination Chocolate Cream Cheese and Vanilla Butter-cream. </div><br />
<div class="separator" style="clear: both; text-align: left;">Any cake mix will do for making Ice cream cone cupcakes. My plan was to go for a Banana Split Cupcake. So immediately thought, they must go in cones. I haven't made ICCC's in decades. Literally, I think the last time I participated in ICCC baking I was in grade school. Ok, now what flavors to I need to incorporate to emulate the Banana Split. Banana, Strawberry, Chocolate, Hot fudge, nuts or sprinkles and of course a cherry on top. I had to make a split decision (HAHA!) on what flavors to make what. Banana cupcake was definite, but should I make strawberry icing too? No wait, the easiest way to get all the flavors was to do a fruit based cake and chocolate/vanilla icing. I wish I had sprinkles/ nuts for the tops of these to complete the look, alas I was out and not going to the store for toppings at 10:30 p.m..</div><div class="separator" style="clear: both; text-align: left;">These cupcakes were made at the end of a looong day and Hubs was brining them to work the next morning so sadly I don't have an great photo's of them. I will just have to make them again soon!</div><br />
<u>Strawberry Banana Yogurt Muffins</u><br />
2 Tbs Melted Salted Butter<br />
1 Cup Flour<br />
1/2 Cup Sugar<br />
1/2 Tsp Baking Soda<br />
1/2 Tsp Baking Powder<br />
1 egg whisked<br />
5 Tbs Yogurt (Use vanilla unless going for specific flavor, ex. Strawberry Banana)<br />
1 Banana (The more ripe and mushy the better)<br />
1/2 cup Strawberry chunks, pea size for ICCC (larger chunks for regular muffins)<br />
<br />
First melt the butter and allow to cool to room temperature. In large bowl whisk together flour, sugar, baking soda and powder. Separately whisk egg and add to flour with yogurt. Mixture will be very thick so use a spoon and mix in mushed up banana and strawberry chunks. Once all ingredients are combined add in the butter and mix well again. Now you are ready to add batter to cones. Do this very carefully and neatly. Any batter that drips on the cones will burn. Fill each cone approximately half way. Less is more here. When the cones overflow they get ugly. Just trust me. You can always just put extra icing to fill the gap if they are under-filled. If they overflow there is really no saving them. <br />
You can cook them individually in a cupcake pan with tinfoil to hold them up or if you are cooking a large batch, put them in a 13x9 casserole dish and just be very careful putting them in the oven.<br />
Baking times TOTALLY vary. This is a very moist batter. My oven is very temper-mental. I'd say 350 for 10-18 minutes. I'm sorry I can't give a better estimate. I made them and made a huuuge mess and every batch cooked differently due to over and underfilled cones. You are better off at a lower temperature for longer time so the cones don't burn. Guess and hope method. I'll report back once i've made them again in a more consistent fashion.<br />
Icing. Yum. Chocolate Cream Cheese icing is simple and delicious. Try not to devour it before icing actual cupcakes. Thanks to <a href="http://www.cupcakeproject.com/2008/04/my-favorite-chocolate-cream-cheese.html">Cupcake Project</a> for the perfect recipe.<br />
Chocolate Cream Cheese Icing in one piping bag and Vanilla Buttercream in the other. <br />
<u><br />
</u><br />
<u>Vanilla Buttercream Icing</u><br />
1 Stick Softened Room Temperature UNSalted Butter<br />
3-4 Cups of Powdered Sugar<br />
1 Tsp Vanilla Extract<br />
Whip the butter using a mixer until smooth, slowly add sugar about a half cup at a time until icing is stiff enough to pipe, add vanilla extract and mix again.<br />
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<a href="http://3.bp.blogspot.com/-VwxxW0sgkdU/Tk_J5w4Gu0I/AAAAAAAAAZM/j_iDpXugsiw/s1600/DSC_9686.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-VwxxW0sgkdU/Tk_J5w4Gu0I/AAAAAAAAAZM/j_iDpXugsiw/s640/DSC_9686.JPG" width="428" /></a>To make the two icings look like soft serve ice cream put each icing in a separate piping bag with no tip. In a third bag put in wide starburst tip. Carefully squeeze each bag until the icing is juuuust about to come out open end and evenly insert both icing filled bags into third bag with tip. Try to get them as even as possible. Make sure to twist shut both flavors separately at the wide end. Twist shut the third bag and pipe out icing, squeezing bags together. Test a few strips until you find your groove and go with it. To build up height pipe a single layer from the inside out. Then pipe from the outside, in building up. Top with Maraschino Cherry that you have patted dry with a paper-towel. I've been told they make icing bags, just for this kind of thing but work with what you've got. I suppose you could just alternate globs of icing in one bag and go for a marble effect too. All depends on how <s>anal</s> precise you want to be.<br />
These cupcakes are fantastic for kids parties. They are 60% frosting and 30% cake. Plus no wrapper to peel. Great for outdoor parties. Here kids have an cone, go play. No plate needed. Napkins? Pshaw, they'll just use their sleeves anyway! Enjoy!<br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-64657588642207166552011-08-16T08:53:00.001-04:002011-08-20T11:07:57.219-04:00Mocha-Chocolate Chip CookiesCoffee and Chocolate. What more could one need in life??<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-m9S93bpHWy4/Tk_L5wDovKI/AAAAAAAAAZQ/zLJ2XcplWPo/s1600/MochaCCC.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-m9S93bpHWy4/Tk_L5wDovKI/AAAAAAAAAZQ/zLJ2XcplWPo/s640/MochaCCC.jpg" width="532" /></a></div><br />
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I have been thinking about a recipe that I can send or share. Mail some home-made baked goodness to some far off friends or perhaps give as gifts. This is what I came up with! I need to test the recipe again with more espresso powder. That particular flavor does not shine through as much as I expected but it's hinted in there. Or maybe I need to mix the espresso powder with water first to bring out the flavor. Darnit, I have to make theses... <i>again</i>!<br />
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<u>Mocha-Chocolate Chip Cookies</u><br />
<a href="http://3.bp.blogspot.com/-m9S93bpHWy4/Tk_L5wDovKI/AAAAAAAAAZQ/zLJ2XcplWPo/s1600/MochaCCC.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-m9S93bpHWy4/Tk_L5wDovKI/AAAAAAAAAZQ/zLJ2XcplWPo/s400/MochaCCC.jpg" width="332" /></a>Makes about 20 (use a TBS as a scoop)<br />
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1 1/8 Cup Flour<br />
1/2 Tsp Baking Soda<br />
1/2 Tsp Salt<br />
1/2 Tbs Espresso Powder<br />
1 Stick of softened un-salted butter<br />
6 Tbs White Granulated Sugar<br />
6 Tbs packed Light Brown Sugar<br />
1 Egg<br />
1 Cup Chocolate Chips<br />
<br />
Mix all dry ingredients together, add softened butter and egg. Combine well or until there are no more lumps of brown sugar visible. If mixture is too dry add 1/2 Tbs of hot tap water.<br />
Bake 350 for 10 minutes.<br />
These cookies burn fast so be careful. The batter does not flatten out as much as a regular chocolate chip dough would. They cook more evenly and don't burn if the dough scoops are smaller. Plus then you can have 3-4 cookies and not feel so bad. Hey they're small, its okaaay right?<br />
This mixture is getting mailed to my friend, the Comic Book Writer & Illustrator! I promised baked goods in exchange for comics. Unfortunately I'm in Jersey and he is in Florida. My fresh baked goods are tasty but not at the cost of overnight shipping. So I found a recipe that fits in a jar! Minus of course the butter and egg. So he still holds me responsible for any possible poor baking, but until I win the lottery it'll have to do. Good luck friend!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-29368889661052126402011-08-16T08:37:00.001-04:002011-08-20T12:08:50.901-04:00TzatzikiCucumber & Dill in any combination sounds like heaven to me!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-rUqTwNPvSbk/Tk_bzEnp0ZI/AAAAAAAAAaM/xZlqkI22g6E/s1600/DSC_9932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-rUqTwNPvSbk/Tk_bzEnp0ZI/AAAAAAAAAaM/xZlqkI22g6E/s640/DSC_9932.JPG" width="640" /></a></div><br />
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Tzatziki Sauce from <a href="http://www.foodnetwork.com/recipes/ina-garten/easy-tzatziki-with-toasted-pita-crisps-recipe/index.html">Ina Garten</a> via. <a href="http://smittenkitchen.com/2009/09/grilled-lamb-kebabs-tzatziki/">Smitten Kitchen</a>.<br />
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1 (7 oz) container of Fage Greek Yogurt<br />
1 small peeled and de-seeded cucumber (or half a large one)<br />
1/8 Cup Sour cream<br />
1 Tbs Lemon Juice<br />
1/2 Tbs distilled white vinegar<br />
1/2 Tbs Minced fresh Dill<br />
1 Tsp minced Garlic<br />
1 Tsp table salt<br />
1/4 Tsp fresh ground black pepper<br />
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Peel & de-seed cucumber and grate. If you don't have cheesecloth or a small strainer use a bowl and a coffee filter. Put grated cucumber into coffee filter and very gently squeeze to get out excess liquid. Set cucumber aside and dispose of liquid. Or just drink it, I hear cucumber water is good with raspberries in it. I've never tried it, so let me know. Anyhow... In a large container combine Greek yogurt, cucumber, sour cream and lemon juice. Mince fresh dill and add along with minced garlic, salt and black pepper. Allow mixture to sit for at least one hour in the fridge. The longer it sits the better the flavor!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-B1AuqMQAFBo/Tk_b0ay2JUI/AAAAAAAAAaQ/HgoClfl-yuM/s1600/DSC_9933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-B1AuqMQAFBo/Tk_b0ay2JUI/AAAAAAAAAaQ/HgoClfl-yuM/s640/DSC_9933.JPG" width="640" /></a></div>We ate this delicious sauce with some of my <a href="http://lifeatf2point8.blogspot.com/2011/08/pita-bread.html">home-made Pitas</a> and some pork that I marinated with a little olive oil, salt, pepper and garlic. I cut up some boneless chops to bite size pieces, marinated them while making the tzatziki sauce. To cook, add pork bites to frying pan and cook until no longer pink. Set cooked pork on a papertowel to soak up excess olive oil and cool. Serve warm or cool. Delicious either way.<br />
Hubs totally thought it was chicken until he was halfway through his pita. THEN I told him it was pork. The same pork that he normally sticks his nose up at and says ewww at. HAHA, FOOLED YOU! *Said in the Spaceballs, Dark Helmet voice!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-25951538733073163442011-08-12T14:31:00.002-04:002011-08-20T11:34:01.423-04:00Cinnamon Swirl Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8m75aj-dbPs/Tk_SLPK8wDI/AAAAAAAAAZk/mtEo_Uf07Vc/s1600/DSC_9847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8m75aj-dbPs/Tk_SLPK8wDI/AAAAAAAAAZk/mtEo_Uf07Vc/s640/DSC_9847.JPG" width="640" /></a></div><a href="http://thepioneerwoman.com/cooking/2010/08/homemade-cinnamon-bread/">Pioneer Woman</a> is awesome. So are her recipes. Thanks for sharing the awesomeness!<br />
<a name='more'></a>Cinnamon Swirl Bread, my second baking attempt with YEAST. My pita bread came out awesome so yeast shouldn't be that difficult to work with. Right?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-0XjB8TmAyTs/Tk_R7iLsGMI/AAAAAAAAAZU/HYA-T7jJgoI/s1600/DSC_9826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-0XjB8TmAyTs/Tk_R7iLsGMI/AAAAAAAAAZU/HYA-T7jJgoI/s640/DSC_9826.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">I thought the dough would rise like magic before my eyes. Yeah, not so much. You have to wait like 2 hours...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gKIJDCAlOQs/Tk_R8jietkI/AAAAAAAAAZY/KPBROTls1Ns/s1600/DSC_9833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-gKIJDCAlOQs/Tk_R8jietkI/AAAAAAAAAZY/KPBROTls1Ns/s640/DSC_9833.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Roll out the dough so it looks like a giant tongue. The longer it is the more cinnamon swirl.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YpNamjNAn6w/Tk_SIyRYbuI/AAAAAAAAAZg/t9f99022qpk/s1600/DSC_9839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-YpNamjNAn6w/Tk_SIyRYbuI/AAAAAAAAAZg/t9f99022qpk/s640/DSC_9839.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Mmmm. Cinnamon, sugar & butter.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kSURPETj8dU/Tk_R94eFWxI/AAAAAAAAAZc/C-JwydDzz6U/s1600/DSC_9846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-kSURPETj8dU/Tk_R94eFWxI/AAAAAAAAAZc/C-JwydDzz6U/s640/DSC_9846.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Roll that sucker up as best you can. Plop in a loaf pan. I need to get me one of those nice squared off ones for actual bread-making.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8m75aj-dbPs/Tk_SLPK8wDI/AAAAAAAAAZk/mtEo_Uf07Vc/s1600/DSC_9847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-8m75aj-dbPs/Tk_SLPK8wDI/AAAAAAAAAZk/mtEo_Uf07Vc/s640/DSC_9847.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Deliciousness. Not bad for my first bread ever! It was a little too dense. I assume that's because it did not rise very well in the beginning. Guess i'll have to try again. I over baked it too, the outside was really thick and hard. It looked nice though! </div><div class="separator" style="clear: both; text-align: center;"><br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-46732017009506987652011-08-12T14:27:00.000-04:002011-08-12T14:27:24.899-04:00Carrot Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ufSg7yzDncE/TkVqaPvuNCI/AAAAAAAAAZE/SWEIrH2cJlA/s1600/DSC_9661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-ufSg7yzDncE/TkVqaPvuNCI/AAAAAAAAAZE/SWEIrH2cJlA/s640/DSC_9661.JPG" width="640" /></a></div><br />
I don't like Carrot Cake. I made it myself, hoping for an Ah-HA! Moment. Nope, I still don't like carrot cake. <br />
<a name='more'></a>Everyone else enjoyed it. All smothered in Cream Cheese Frosting. The only complaint was that I did not have piped faux carrots on each slice. I told my Uncle to bite me. He ate it anyway. HA!<br />
I got this recipe from the BFF, AKA Betty Crocker. She got it from her sister. Thanks Steeners!<br />
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<u>Layer Carrot Cake</u><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 1/2 Cups Flour</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Tsp Baking Soda</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Tsp Cinnamon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 Tsp Salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 Cups Sugar</div><div>4 Eggs</div><br />
1 1/3 Cup Veg Oil<br />
14 Ounces of Puree'd Carrot (almost 2 cups)<br />
2 Cups Grated Carrots<br />
2 Tsp Vanilla<br />
<br />
Mix all dry ingredients, add eggs, oil and pureed carrot. Mix well. Now fold in the grated carrot and Vanilla. Bake at 350 for 25-30 Minutes I made my layers in 2 greased 13x9 casserole dishes. The first layer stayed right in the pan. (I have two pans) The second layer, I cooled and put directly on top of the iced first layer. Iced the top and brought it right to the party in the dish. Easy-peasy.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ufSg7yzDncE/TkVqaPvuNCI/AAAAAAAAAZE/SWEIrH2cJlA/s1600/DSC_9661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-ufSg7yzDncE/TkVqaPvuNCI/AAAAAAAAAZE/SWEIrH2cJlA/s640/DSC_9661.JPG" width="640" /></a></div><br />
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f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0tag:blogger.com,1999:blog-4472350523413955728.post-23359418410784742202011-08-12T13:58:00.001-04:002011-08-20T11:48:35.260-04:00Pita Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yc2cip3zZ-A/TkVpMr3Qy_I/AAAAAAAAAZA/FMyL7Kvjdhc/s1600/288756_153232764757430_100002121214061_315789_4385716_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-yc2cip3zZ-A/TkVpMr3Qy_I/AAAAAAAAAZA/FMyL7Kvjdhc/s640/288756_153232764757430_100002121214061_315789_4385716_o.jpg" width="640" /></a></div><br />
<a name='more'></a>My first Yeast Baking project. Total success!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KBnBNaSxU5g/Tk_VN6bgbbI/AAAAAAAAAZo/brd45fhG90U/s1600/DSC_9793.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/-KBnBNaSxU5g/Tk_VN6bgbbI/AAAAAAAAAZo/brd45fhG90U/s400/DSC_9793.JPG" width="400" /></a></div><u>Italian Flavored Pita Bread</u><br />
Adapted from <a href="http://www.browneyedbaker.com/2008/05/21/homemade-pita-bread/">The Brown Eyed Baker</a><br />
Makes 8<br />
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1 Cup Bread Flour<br />
2 Cups Whole Wheat Flour<br />
2 Tsp Italian Seasoning<br />
3/4 tsp Sea Salt<br />
3/4 tsp table salt<br />
1 Packet Yeast<br />
1 Tbs Sugar<br />
1 1/4 Room Temperature Water<br />
2 Tbs Olive Oil<br />
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Mix both flours & salts, italian seasoning, yeast, sugar. Add olive oil and water and mix until it forms a sticky ball. Knead the dough by hand for 10 to 11 minutes. It will become less sticky and more like a play-dough or chewed gum. I know that sounds gross but I've yet to come across someone that is unaware of the consistency of chewed gum!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RrrT9r7A_SE/Tk_VPoUOMSI/AAAAAAAAAZs/aw5kuBtT8FM/s1600/DSC_9794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-RrrT9r7A_SE/Tk_VPoUOMSI/AAAAAAAAAZs/aw5kuBtT8FM/s640/DSC_9794.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Lightly coat a bowl with olive oil. After the dough has been kneaded, place it in the bowl and cover it with plastic wrap or a damp towel. Allow dough to rise for 40 minutes to an hour or until the dough has doubled in size. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6C2bsW53Btc/Tk_VRvGhAkI/AAAAAAAAAZw/r2JyIBqO4IQ/s1600/DSC_9795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-6C2bsW53Btc/Tk_VRvGhAkI/AAAAAAAAAZw/r2JyIBqO4IQ/s640/DSC_9795.JPG" width="640" /></a></div>Preheat the oven to 450 and put in a cookie sheet or jelly roll pan upside down. This will be your pita cooking surface.<br />
On a lightly floured surface punch down the dough to get out the trapped gasses. Now separate into 8 equal balls of dough and let rest, covered for 20 minutes.<br />
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Again on the lightly floured surface stretch each dough ball out to about 5-6 inches. Think a little wider than a stick of butter. Set each one aside for about 10 minutes to rise, however you will not see an increase in size. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SN2hKwXVe-8/Tk_VVKG2_sI/AAAAAAAAAZ4/_SMpzCu0_ig/s1600/DSC_9799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-SN2hKwXVe-8/Tk_VVKG2_sI/AAAAAAAAAZ4/_SMpzCu0_ig/s640/DSC_9799.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8g1AHNrEjYA/Tk_VXQpvfNI/AAAAAAAAAZ8/GvjcPR788JA/s1600/DSC_9800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-8g1AHNrEjYA/Tk_VXQpvfNI/AAAAAAAAAZ8/GvjcPR788JA/s640/DSC_9800.JPG" width="640" /></a></div><br />
Once the oven is heated, carefully put the flattened dough on top of the upside down cookie sheet. I have a tiny oven, therefore a tiny cookie sheet. I only fit one at a time. If you have a normal size oven and even a pizza stone that would be preferable. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ahZO85_QLyc/Tk_VZlEY3dI/AAAAAAAAAaA/X22IBBp_tzg/s1600/DSC_9801.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://4.bp.blogspot.com/-ahZO85_QLyc/Tk_VZlEY3dI/AAAAAAAAAaA/X22IBBp_tzg/s640/DSC_9801.JPG" width="640" /></a></div><br />
Each pita needed about 4 minutes of cook time. It was pretty spot on for each!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-yc2cip3zZ-A/TkVpMr3Qy_I/AAAAAAAAAZA/FMyL7Kvjdhc/s1600/288756_153232764757430_100002121214061_315789_4385716_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-yc2cip3zZ-A/TkVpMr3Qy_I/AAAAAAAAAZA/FMyL7Kvjdhc/s640/288756_153232764757430_100002121214061_315789_4385716_o.jpg" width="640" /></a></div><s>I promise to upload more photos soon. I have them. They currently reside in-camera. I'll get to it. Eventually</s>. Photos posted!f/2.8 Mommahttp://www.blogger.com/profile/11034982053925564358noreply@blogger.com0