tag:blogger.com,1999:blog-82853695518622491552024-03-05T01:37:38.921-05:00The Rasberry MacaronChristinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-8285369551862249155.post-88893167537430524112015-01-23T14:46:00.001-05:002015-01-23T14:46:19.143-05:00Blue Apron Test Run<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEE4SyVLqySHDf0UohxTdeoQ2OeKFaPXdvf1t3mCLxxgCwJKLvGgJ-EPYnUzGA8AUqD7Y4YbCkav-n2Jzm6nJOzRsWkYB03nBiVQiga51Js3MY4afLme0-wQUSEpGrIntRd3mOqBbQ-I/s1600/photo+1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEE4SyVLqySHDf0UohxTdeoQ2OeKFaPXdvf1t3mCLxxgCwJKLvGgJ-EPYnUzGA8AUqD7Y4YbCkav-n2Jzm6nJOzRsWkYB03nBiVQiga51Js3MY4afLme0-wQUSEpGrIntRd3mOqBbQ-I/s1600/photo+1.JPG" height="280" width="400" /></a> </div>
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Hi Everyone! I realize that i've been bad about posting this week - work is increasingly crazy and i'm playing with how often these posts should go out, to ensure quality over quantity. In any case, my Christmas present from the boyfriend was two weeks of <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> (thank you boyfriend!) and i've been having a blast playing with the large boxes of ingredients that show up on my doorstep every Tuesday night.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6KHYsTOUNE_iaIhbyYtKOoA3lkdHWAbIOPUlaQdPDlR6_IHTDKAgBg_vsXgPLL9jPalrjBEv4CV9C1ECg3OZG2gYBNBtasIRBs2oWVPlBegBWi915t0Fj0c6l_s1H_9UlIFWgK1Y8cy8/s1600/photo+3.JPG" height="300" width="400" /> </div>
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The idea is that you get a chilled box of ingredients for 3, 2 person meals per week. The delivery is once a week and the box is surprisingly small for holding a substantial amount of food.</div>
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You get a chance to select your dietary preferences and delivery day/time before the order is placed and each week, a lovely letter and three recipes, with step-by-step instructions come along with the food. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZcXesC1SvRu6FG_55lnJOgD_jcU-cUzNdwohfp03G6B3hoC1iEpdn5nbz1GzE6q5ZFC178d0vzvBJ4psyGyNi7KlkVWSCIr3T24T4l6-WneX0FS7bWThSZd-t9U4xxvRD-RQCM57GMY/s1600/photo+3+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEZcXesC1SvRu6FG_55lnJOgD_jcU-cUzNdwohfp03G6B3hoC1iEpdn5nbz1GzE6q5ZFC178d0vzvBJ4psyGyNi7KlkVWSCIr3T24T4l6-WneX0FS7bWThSZd-t9U4xxvRD-RQCM57GMY/s1600/photo+3+(2).JPG" height="400" width="300" /></a></div>
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This recipe was for spiced, banana leaf wrapped cod. The directions were precise, simple, and corresponded cleanly with a list of ingredients on the other side of the sheet. *<a href="http://www.blueapron.com/" target="_blank">Blue Apron</a> also provides a helpful picture of the ingredients to be used in each dish, so don't worry that you might not know what Kohlrabi looks like or that you'll get everything they sent mixed up and use the wrong ingredient. Along with the fresh produce and packaged meat (in a separate compartment, surrounded by ice packs), there are sealed, brown paper bags of "nick-naks"for each meal. These contain everything from dried spices to coconut flakes and ghee.</div>
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Going back to my spiced, banana leaf wrapped cod, the cooking time and preparation directions were accurate and I enjoyed some quiet time in the kitchen doing the small amount of prep work required, before sitting down to a lovely meal.</div>
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<b>Thoughts on <a href="http://www.blueapron.com/" target="_blank">Blue Apron</a>:</b><br />
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Pros: This is a great service for someone who has very little time on their hands and would like to cook if the ingredients could magically appear when needed. You do get three meals at once, so even if you're not going to eat it within three days, it should all be cooked and frozen before the produce turns (something I found myself doing with all three meals, the night before a long weekend out of town). The ingredients are fresh and of good quality and the recipes are great for the most part. </div>
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Cons: That said, the drawbacks for me are: my life is pretty hectic, so having to cook on a set schedule is not something I can always do; part of the gimmick is that they provide you with absolutely everything you will need to cook a certain dish - this is not entirely true however as they do leave out things like olive oil, salt, and pepper (that's fine for me but if you have absolutely nothing to cook with in your apartment, then their assumption that you have these basic tools is going to be a problem); the brown paper nick-nak bags are a great way to compartmentalize the small stuff but if one of them needs to be refrigerated, I wish they would say so on the label for those of us who are inclined to leave it on the counter for a day or two; lastly, while I LOVE the chicken, pork, and beef recipes, the two fish ones i've tried thus far were bland and not something I would make again. </div>
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Barring the fish, it was a great experience and I would recommend it if you're looking for a way to spice up your cooking. </div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-23244963195809750182015-01-16T10:18:00.002-05:002015-01-16T10:20:14.319-05:00Caramel Whiskey Sauce<div style="text-align: justify;">
Happy Friday! Going to any parties this weekend and suddenly remembered that you need a hostess gift STAT? Look no further! In a similar (the exact same) situation, I whipped up <a href="http://food52.com/blog/11949-how-to-make-whiskey-caramel-sauce#EI379N:HwA" target="_blank">this recipe</a> in about 10 minutes. Given a few hours to cool, you'll have a delicious, party ready sauce to go with any dessert (or lick off the spoon).</div>
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Place a medium sized pot over a low heat and add all of the ingredients except the whiskey. Stir constantly until the mixture is melted and combined. Turn the heat on medium-high, bring to a boil, and lower the heat slightly, boiling the mix for 3 minutes. *This gives the sugar, cream, and butter time to mix and start to candy but keep an eye on the heat - if it's too high, everything will start to separate and burn to the bottom of the pan.</div>
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Removing the pot from the stove, add the whiskey, stirring constantly as the mixture will boil back up with the addition. Let the sauce cool slightly, pour into individual (or one large) jars, and place in the fridge for 1-2 hours or overnight if possible. *Don't worry that it is super runny, the sauce will be thicker, the colder it is and can alternatively, be warmed up to achieve a thinner consistency. Enjoy! </div>
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- Butter, unsalted - 1 c <br />
- Sugar, light brown - 2 c <br />
- Heavy cream - 1 c<br />
- Salt - 1/8 tsp<br />
- Whiskey - 1/4 c <br />
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<b>Makes four 5-ounce jars</b></div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-64025563275032257392015-01-14T11:44:00.000-05:002015-01-14T11:50:20.504-05:00Funfetti Cupcakes with Chocolate Ganache<div style="text-align: center;">
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My little (but very grown up) sister's birthday was last week and every year, she asks for the same cake: funfetti. She loves this timeless combination of white cake and sprinkles so much, that she's only half-jokingly said that it will probably be her wedding cake one day. My mom is horrified at this idea but I think it's splendid.</div>
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In honor of her funfetti obsession, I pulled two recipes out of storage that I have been dying to try, by Molly Yeh. The first, is a <a href="http://food52.com/recipes/30792-funfetti-cake" target="_blank">two la<span style="color: #0000ee;"><u>y</u></span>er funfetti cake</a>, which she thoroughly tested and re-tested until she had the perfect, from scratch white cake mix with an excellent sprinkle to crumb ratio. The second, is a scrumptious chocolate ganache from another <a href="http://mynameisyeh.com/mynameisyeh/2014/9/pistachio-cream-cake-with-chocolate-ganache-a-giveaway" target="_blank">recipe</a>, poured over a pistachio cream cake. </div>
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I loved both of these ideas and wanted a more portable dessert option for my sibling, who would no doubt encounter way too many cakes over the week. So I opted for the cake recipe, poured into cupcake tins and topped with the chocolate ganache.</div>
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My sister says that the result combines the "tastes of a 4 year old with a grown up, sophisticated frosting." So thank you Molly for all of your test runs that made possible a funfetti creation that even the most reserved person can eat without losing face!</div>
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<b>To make the cupcakes:</b></div>
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Preheat oven to 350 degrees Fahrenheit. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Set out 3, 12 cup tins, lined with paper cups.</span></div>
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In a medium sized mixing bowl, cream the butter and sugar until combined and fluffy. Add the eggs whites, one at a time, combining each one into the batter. Then, add the vanilla and oil.</div>
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In a separate, smaller mixing bowl, combine the cake flour, baking powder, and salt. Add this to the butter and sugar mixture in three parts, interspersed with the whole milk. </div>
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Fold in 1c of the sprinkles.</div>
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Using a soup spoon or 1/3 c measure, pour the batter into the cupcake tins, stopping after each tin to wipe up any spilled batter. </div>
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Once the batter is evenly dispersed in the cupcake tins, sprinkle 1/2 c of the remaining sprinkles on top of the batter in each cup (this is important, <a href="http://mynameisyeh.com/mynameisyeh/2014/9/funfetti-cake" target="_blank">read here</a> for Molly Yeh's test results on how to perfect the sprinkle presentation). Place in the oven and bake for 25 minutes or until a knife inserted into the center of a cupcake comes out clean.</div>
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Let cool completely. *Now is a good time to make the frosting!</div>
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<b>To make the chocolate ganache:</b></div>
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Prepare the chocolate and set aside in a heat proof bowl.</div>
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Place the heavy cream in a small saucepan over a medium heat, stirring occasionally. When the cream starts to bubble around the edges, remove from heat and pour over the chocolate. Stir constantly until the cream and chocolate have melted into a thick, smooth mixture. Spoon 1/2 tbsp onto each cupcake, going back to fill in the tops with the leftover ganache as needed. Sprinkle the remaining 1/2 c of sprinkles over the frosting and let sit for 2 hours or overnight if you can as the frosting will harden.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu_I9ej700Nfyw-RwFNTKatO0QV2YxmRzoxbsuyjgLbSm2kiqrXR47yKShe1QJCWxs3ul5KD3QuLiUzu-iCvWPUPhyphenhyphencJZjHuXY6coRdeFjOUoF8S_DlNJURbazVfDURcEkddUzkyPpN4/s640/blogger-image--2013641030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZu_I9ej700Nfyw-RwFNTKatO0QV2YxmRzoxbsuyjgLbSm2kiqrXR47yKShe1QJCWxs3ul5KD3QuLiUzu-iCvWPUPhyphenhyphencJZjHuXY6coRdeFjOUoF8S_DlNJURbazVfDURcEkddUzkyPpN4/s400/blogger-image--2013641030.jpg" width="400" /></a></div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Filling:</b></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit;">- Butter, unsalted - 1 c, room temperature</span></div>
<div style="text-align: left;">
- Sugar, granulated - 1 1/2 c</div>
<div style="text-align: left;">
- Large egg whites - 4</div>
<div style="text-align: left;">
- Imitation vanilla (McCormick's is suggested) - 2 tbsp</div>
<div style="text-align: left;">
<span style="background-color: rgba(255, 255, 255, 0); font-style: inherit; font-variant: inherit;">- Vegetable</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;"> oil - 6 tbsp</span></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">- Cake flour - 2 1/2</span></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">- Baking powder - 2 1/4 tsp</span></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">- Salt - 3/4 tsp</span></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">- Whole milk - 1 c</span></div>
<div style="text-align: left;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; font-style: inherit; font-variant: inherit;">- Sprinkles - 2 c (the original recipe calls for less but I am a gratuitous sprinkle user)</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Frosting:</b></div>
<div style="text-align: left;">
<b><br /></b></div>
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<div class="text-align-right" style="margin: 0px 0px 1em; text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Semisweet chocolate - 8 oz, chopped</span></div>
<div class="text-align-right" style="margin: 0px 0px 1em; text-align: start;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Heavy</span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> cream - 1/2 c</span></div>
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>350 degrees Fahrenheit</b></div>
<div style="text-align: left;">
<b>Bake for 25 minutes</b></div>
<div style="text-align: left;">
<b>Makes 30 cupcakes</b></div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-66470802427413099132015-01-12T15:14:00.003-05:002015-01-12T15:14:54.142-05:00Vegetarian Enchiliadas<div style="text-align: justify;">
Hungover from your Golden Globes 2015 party? Because I am. Too many bottles of champagne later, I am SO glad that I made these enchiladas yesterday, they're the perfect comfort food AND they're healthy!</div>
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I had volunteered to make a casserole-esque dish for the GG party earlier in the week and one bad cold later, I finally dragged myself to the store, two hours before the party and frantically stared at the shelves for inspiration. I remembered my mom's enchiladas being delicious, filling enough for a crowd of people, and not that hard to make, so I called her for the recipe.Thanks to my awesome mom, I served a modified (for vegetarians) dish that was a hit with everyone and made an entire pan of leftovers for the round of hangovers we are all experiencing today.</div>
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Start your enchiladas by chopping up the garlic and onions, slicing and cording the bell peppers, and adding all of them to a large sauce pan over medium-high heat, with the butter. Stir until the butter has evenly coated the bottom of the pan and the vegetables, then cover and let sit for 5 minutes, stirring occasionally. *Check to see that the onions are caramelizing not burning as they cook and turn the heat down slightly if burning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sMtQ9M-8598AtKnX4IEipsGDML6WSw2hH_RdIWPfBb9GOgqtG2q2-ymPTJJNGghGi3KQmQ8bklK2NyI2TiWdmRVbfY7Uegp1yWgbUHCPbIO9o6Wtv_RyelrooTzJvvZOeAl6kD2M86A/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-sMtQ9M-8598AtKnX4IEipsGDML6WSw2hH_RdIWPfBb9GOgqtG2q2-ymPTJJNGghGi3KQmQ8bklK2NyI2TiWdmRVbfY7Uegp1yWgbUHCPbIO9o6Wtv_RyelrooTzJvvZOeAl6kD2M86A/s1600/photo+2.JPG" height="291" width="400" /> </a></div>
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Place the rinsed corn and black beans in a small mixing bowl and put half of the mixture in a large frying pan over a medium-high heat. *Don't use any butter to grease the pan. The secret to great enchiladas is in the proper preparation of the stuffing and a key ingredient should always be roasted corn and black beans. Making sure that the mixture is spread flat on the pan, season it with 1/2 tbsp of: cumin, chili powder, garlic, onion, and a few pinches of salt and pepper. Wait 1-2 minutes before flipping the mixture over, then season and repeat until the corn kernels show darker, burnt looking patches. Pour this mixture into the larger pan where the bell peppers, onion, and garlic are sauteing, repeat step one with the corn and black bean mix, and add it to the larger pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5_GTkKpP6OkjgIMdaI-3-esCagTu7QHf4G7vlXFetlHoqNhOpZvfd8XRShw9Yj0_IbiFzP59GAkLRcFqzT6hNil4BjGCfclgwK_ee9icm-A5hylx-ld9MfNht4SKic_HzZTnlwP1o7M/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5_GTkKpP6OkjgIMdaI-3-esCagTu7QHf4G7vlXFetlHoqNhOpZvfd8XRShw9Yj0_IbiFzP59GAkLRcFqzT6hNil4BjGCfclgwK_ee9icm-A5hylx-ld9MfNht4SKic_HzZTnlwP1o7M/s1600/photo+3.JPG" height="400" width="300" /></a></div>
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Once everything is in the sauce pan, add 1/2 cup of the salsa, stir, and
season to taste with as much cumin, chili powder, garlic, onion, salt,
and pepper as you like. Remove from heat when you are happy with the
spice level. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCahMKn4dR7D4wGB2hmgKlDzzMpx4Ty0FEsano6RuZoeCkSTaLee6tsIWKQqXAKF4mhUvXMtIRpADkNBCcN3KMzaunX1pTMk84WtVAJPaNAZcyPHJ_8423_5x7fvtdOSzB8JHRjzLS3pY/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCahMKn4dR7D4wGB2hmgKlDzzMpx4Ty0FEsano6RuZoeCkSTaLee6tsIWKQqXAKF4mhUvXMtIRpADkNBCcN3KMzaunX1pTMk84WtVAJPaNAZcyPHJ_8423_5x7fvtdOSzB8JHRjzLS3pY/s1600/photo+4.JPG" height="300" width="400" /> </a></div>
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Grab the tortillas and lay one flat in a 13 x 9 pan. Place a scoop (1/2
-3/4ths cup size) on one edge, sprinkling it with a light coat of
shredded cheese, and roll up the tortilla, placing it seam down in the
pan. Repeat this process until the pan is full - about 6 tortillas per
pan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nTQS3vq6XhEuIohi-JMKMHRV-Yrk5MZL3yMgzzYrbZtdOIrVOpXA9G6GuZp_DcyPTycj_rJKJ_b_kf0GNSPsrgs1BebZx_BZdeqBH5Gq-wnljq_18hVV9S_F1Ey4CjJhUgOrVuKlfc8/s1600/photo+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nTQS3vq6XhEuIohi-JMKMHRV-Yrk5MZL3yMgzzYrbZtdOIrVOpXA9G6GuZp_DcyPTycj_rJKJ_b_kf0GNSPsrgs1BebZx_BZdeqBH5Gq-wnljq_18hVV9S_F1Ey4CjJhUgOrVuKlfc8/s1600/photo+5.JPG" height="300" width="400" /> </a></div>
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Once the pan is full, spread 1 cup sour cream over the top, evenly coating the tortillas with special attention given to the edges so they don't burn. Repeat this with 3/4th cup salsa, and coat with 1 - 1 1/2 cups shredded cheese. Preheat the oven to 350 degrees Fahrenheit. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgffH63OWqnidLZt2LsXDrMSeU1QNtOfjMrjEVWXtOFAUQKVw2OCHPp69VOu2EHytQNxZeM4BaTMKU2K1Sq_yEDqA3XWgVJza2MmdoEuQxeyeXv9pVI9-2yLEBdso3OgrnDSRi9IW8ePA/s1600/photo(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgffH63OWqnidLZt2LsXDrMSeU1QNtOfjMrjEVWXtOFAUQKVw2OCHPp69VOu2EHytQNxZeM4BaTMKU2K1Sq_yEDqA3XWgVJza2MmdoEuQxeyeXv9pVI9-2yLEBdso3OgrnDSRi9IW8ePA/s1600/photo(1).JPG" height="288" width="400" /></a></div>
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Cover the dish with aluminum foil and place in the oven for 30 minutes. At the 30 minute mark, take the foil off and place back in the oven to finish cooking for another 10 minutes. Remove from the oven, cool slightly, cut down the center, and serve casserole style with additional salsa and sour cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM8sqavRa-4piH0Ug0zEayhyphenhyphen_7YI8nUx41jIEi6ySAyEdvoq5nrKR5ExAKNiMiF9ZAojuZxSefXkhNBeqedM-G8xlsPh3hcuiXu5YMEZs856KXnIb8eUkSLtV8oj_C-w2PeZfFvLywAE/s1600/beef-and-cheese-enchiladas-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyM8sqavRa-4piH0Ug0zEayhyphenhyphen_7YI8nUx41jIEi6ySAyEdvoq5nrKR5ExAKNiMiF9ZAojuZxSefXkhNBeqedM-G8xlsPh3hcuiXu5YMEZs856KXnIb8eUkSLtV8oj_C-w2PeZfFvLywAE/s1600/beef-and-cheese-enchiladas-18.jpg" height="266" width="400" /></a></div>
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Our GG party was a smorgasbord of foods and wine from all over: a girlfriend who just got back from Italy brought mounds of cheese and boar sausage, another one brought wines from Spain, and yet another brought two different types of champagne, topped off by my vegetarian enchiladas. As a dinner menu, it sounds like a nightmare but given a strong red wine to string everything together, it was perfect.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bbOj1GhxSF-GbOu1kPn_tR4zX7Dh7XNBhfvQ1m3YgoetkqwK_Wueo1-DMB6wbO4RIb4sN0w9-kr6ZvRlf9LZzqQh97WV9aLz9wjDYR0RLkjifCg9D3QXFZfyqqAytI9TJGhQfYkFF40/s1600/photo(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bbOj1GhxSF-GbOu1kPn_tR4zX7Dh7XNBhfvQ1m3YgoetkqwK_Wueo1-DMB6wbO4RIb4sN0w9-kr6ZvRlf9LZzqQh97WV9aLz9wjDYR0RLkjifCg9D3QXFZfyqqAytI9TJGhQfYkFF40/s1600/photo(2).JPG" height="320" width="281" /></a></div>
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<b>Ingredients:</b><br />
<br />
- 1 Red bell pepper<br />
- 1 Green bell pepper<br />
- 1 Orange bell pepper<br />
- 1 Yellow bell pepper<br />- 1 Spanish onion (Vidalia will work as well)<br />
- Garlic - 3 cloves<br />
- Butter, unsalted - 2 tbsp<br />
- Corn - 2 8 oz. cans<br />
- Black beans, rinsed - 2 16 oz. cans<br />
- Cumin - 2 tbsp<br />
- Chili powder - 2 tbps<br />
- Garlic - 2 tbsp<br />
- Onion - 2 tbsp<br />
- Pepper - 1 tbsp<br />
- Salt - 1/2 tbsp <br />
- Shredded cheese - 2 8 oz. bags (mixed or sharp cheddar and mozarella, which is what I used) <br />
- Flour tortillas - 15 large<br />
- Salsa - 1 jar<br />- Light sour cream - 1 jar<br />
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- 2 13 x 9 pans<br />
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<b>350 degrees Fahrenheit</b><br />
<b>40 minutes</b><br />
<b>Makes 2 13 x 9 pans</b>Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-76491032054280676022014-12-19T10:49:00.000-05:002014-12-19T10:49:10.998-05:00Bacon Wrapped Dates<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTJRmNRApO6ydEjWHL8SYEl1kC7kyeh5sQvZLwFajOOSggU7oNnANN39vLEx04gmHW2rn38e7iCLg_AHzwq2WzeOoZBMbxXh5S86I2rRhAEQyuHKbV8Spwfbt66TpbikQUtERiyN-Cc8/s1600/photo+(17).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTJRmNRApO6ydEjWHL8SYEl1kC7kyeh5sQvZLwFajOOSggU7oNnANN39vLEx04gmHW2rn38e7iCLg_AHzwq2WzeOoZBMbxXh5S86I2rRhAEQyuHKbV8Spwfbt66TpbikQUtERiyN-Cc8/s1600/photo+(17).JPG" height="320" width="237" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goat cheese stuffed, bacon wrapped dates!</td></tr>
</tbody></table>
Hi Everyone. First off, I know i've been out of the loop and on radio silence since last Friday but I promise that I was not abducted by aliens or mythical creatures of yore (how cool would that be though?). The past weekend/week have been a non-stop slew of entertaining, obligations, and a crazy amount of work, all packed in right before I leave for Texas this afternoon. I've been away from my kitchen and re-discovering the instant foods aisle at my local Duane-Reade (cringing as I type this) but luckily, last night's party included real food and one of my absolute favorite party tricks made a surprise appearance.<br />
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Not only are these easy to make but there are endless ways to make them, depending on your taste AND they include bacon. What's not to love?<br />
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For the two variations discussed here, you will need: pitted Medjool dates, bacon (I prefer thick cut, applewood smoked), and either pecans or honey, depending on your preference.<br />
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<b>For pecan stuffed dates:</b><br />
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Preheat the oven to 400 degrees Fahrenheit. Stuff half a pecan in each date, inserting in the whole created by the removal of the pit, and wrap in 1 or 1/2 piece of bacon, depending on what kind of bacon-to-date ratio you want. *Note - the bacon will shrink slightly as it cooks, so make sure it has a good overlap. Secure the bacon wraps with a toothpick, going cleanly through the date. <b></b><br />
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<b>For honey glazed dates:</b><br />
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Preheat the oven to 400 degrees Fahrenheit. Using a basting brush and a bowl of honey, brush each date with a light coating of honey and wrap with 1 or 1/2 piece of bacon. Secure with a toothpick, going cleanly through the date, and see cooking directions below.<b> </b><br />
<br />
<b>For both recipes:</b><br />
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Place the bacon wrapped dates 1/2 inch apart on a cooling rack or dripping pan over a shallow, rimmed pan (I make a shallow lipped pan of aluminum
foil, place that on a baking sheet, and put the cooling rack over
that). Place in the oven for 15 minutes, checking the dates around the
10 minute mark to make sure that they are cooking fully (may need to be
turned) and not sitting in any bacon juice (hence, the need for an
elevated cooking surface). After 15 minutes, keep cooking the dates
until the bacon is at your preferred level of crispiness for up to
another 5 minutes.<br />
<br />
Let cool slightly and serve with the toothpicks still in them so people can pick them up.<br />
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Ps. I had these stuffed with goat cheese last night and would highly recommend doing that in place of the pecans if you're nut averse.<br />
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<b>Ingredients:</b><br />
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- 20 pitted Medjool dates (the size of this recipe is completely subjective/based on how many people you are serving but always plan to make double what you need as these will all be eaten in 5 seconds!)<br />
- 1/2 lb bacon (preferably thick cut, applewood smoked)<br />
- 1 c pecans or pecan pieces<br />
- 1 c honey<br />
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- toothpicks<br />
- basting brush<br />
- cooling rack or drip pan<br />
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Serves 10-20<br />
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-56706850043243555062014-12-10T10:32:00.001-05:002014-12-10T10:32:24.553-05:00Sundried Tomatoes and Baby Bella Mushrooms in a Dijon Beurre BlancI've had a tin of sundried tomatoes staring at me from the cupboard for over a month now. I keep meaning to use them, keep forgetting to, and they keep staring back in the most judgmental fashion. I haven't eaten much 'real' food lately due to the holiday rush, so last night, I finally broke down and pulled the tomato tin off the shelf, intent on cooking something instead of reaching for a handful of goldfish and a sugar cookie.<br />
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I decided to do a beurre blanc sauce and throw in some baby Portobello mushrooms that needed eating but I generally prefer them marinated in something prior to cooking and I can't stand a cold, coagulated beurre blanc, so that was out. Instead, I whipped up a marinade of dijon mustard, garlic, salt, pepper, dried rosemary, and a bit of water to liquify the mixture a tad. Mixing that with the mushrooms, I set it aside to chill in the fridge for an hour and a half, while I went for a run.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLe4u4lSD2TlAJuirrMibAecz4c7lwV-cU6Gd9Cs2LtyXyZGHfsvWy2_3-yw8tqJRQj8ue8Tc3w66CrbsBQ3Y8IASu91RXAii-1klyf91rkjaC_JrbtAwn9cPDyuScHNo2XkFGt-iAZmc/s640/blogger-image--433628031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLe4u4lSD2TlAJuirrMibAecz4c7lwV-cU6Gd9Cs2LtyXyZGHfsvWy2_3-yw8tqJRQj8ue8Tc3w66CrbsBQ3Y8IASu91RXAii-1klyf91rkjaC_JrbtAwn9cPDyuScHNo2XkFGt-iAZmc/s400/blogger-image--433628031.jpg" width="400" /></a></div>
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Once back in the kitchen, I put a pot of water on high heat, letting it come to a boil before adding half a package of fettucine. The I pulled the mushrooms out of the fridge, placed them in a pan over medium heat with a tablespoon of butter, and covered to let simmer for 3-4 minutes. Once the mushrooms start to soften, add 6 chopped, sundried tomatoes, another tablespoon of butter, and cover for another 2 minutes. The marinade will start cooking off around the 2 minute mark, which is where you add the sugar, another 2 tablespoons of butter, and 1/2 cup white wine vinegar. Mix and let simmer until the sugar is melted. At this point, you have a lovely Dijon Beurre Blanc sauce and can tweak depending on personal preference (more sugar, more vinegar?). Strain the cooked pasta (it will be done around the same time your sauce is), add to the sauce, and enjoy!<br />
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<b>Ingredients:</b><br />
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- 1/2 box fettucine<br />
- 15-16 baby Portobello mushrooms<br />
- 4-5 tbsp dijon mustard<br />
- 1/2 tsp salt<br />
- 1/4 tsp pepper<br />
- 1 tsp garlic<br />
- 1 tsp dried rosemary<br />
- splash of water<br />
- 4 tbsp butter, unsalted<br />
- 6 sun-dried tomatoes<br />
- 1 tbsp sugar, granulated<br />
- 1/3rd c white wine vinegar<br />
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<b>Serves 2</b>Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-30494043498158162112014-12-08T11:15:00.001-05:002014-12-08T11:15:35.971-05:00Cranberry Orange and Vanilla Sugar Cookies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiBg7vkRpWxmQPYzOpU2jsfuJljQt3uJKSTOn9lJfEQyI8YhczTVX32wiVOgxPWNJ6887zEhEg7x7TJlxhmpuLxVkZS0we1JchEsQj9XWq33c2c1HWpFDUXeHgMJ1U8uTUGY1XcvV17Q/s1600/photo+1+(8).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRiBg7vkRpWxmQPYzOpU2jsfuJljQt3uJKSTOn9lJfEQyI8YhczTVX32wiVOgxPWNJ6887zEhEg7x7TJlxhmpuLxVkZS0we1JchEsQj9XWq33c2c1HWpFDUXeHgMJ1U8uTUGY1XcvV17Q/s1600/photo+1+(8).JPG" height="300" width="400" /></a> </div>
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Yesterday, I played the game of what's in my pantry that I can turn into a cookie? I use this 'technique' to take stock of my baking supplies, use up any niggling leftovers, and justify not leaving the house for groceries when it's 20 degrees outside.<br />
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The ingredients I turned up were: cranberries, dried coconut flakes, and clementines. I figured that those made sense as a cookie, so I did some research and found this <a href="http://challengedairy.com/recipes/cookies/coconut-cranberry-chews" target="_blank">recipe</a>, which I think is actually from a butter company (mildly hilarious). I loosely based my cookies off of this and the result was a delightfully light cookie with hints of orange, vanilla, and a tart cranberry bite to offset the sea of rich desserts popular right now.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PyDkYQnqgnTjauDWPeXh_UCsKJcdNZ7bPg7JoDnIuB70C14ew268VkY0oIZkAuIgZNMwOLLLemsU1Og2JsJ8whFB1YVTAPlYHoNOrvghZykB-NPCiGUNoqeCBgMMAfo0TRGDufmfts0/s1600/photo+1+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PyDkYQnqgnTjauDWPeXh_UCsKJcdNZ7bPg7JoDnIuB70C14ew268VkY0oIZkAuIgZNMwOLLLemsU1Og2JsJ8whFB1YVTAPlYHoNOrvghZykB-NPCiGUNoqeCBgMMAfo0TRGDufmfts0/s1600/photo+1+(7).JPG" height="240" width="400" /></a></div>
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To start: pre-heat the oven to 350 degrees Fahrenheit and cover a cookie sheet with aluminum foil or parchment paper and set aside. In a large mixing bowl, combine butter, sugar, orange (or clementine) peel, and vanilla until smooth. Add in the egg, repeat, and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGq58kPgahYOorBwaQnz4cLu2IoidsNMYieXJORq2JYSpgAG5gHFXP_yvFXlep_oY7CO3tVFYEk5qSoq5LMQWNG4EiYAxkJSPjqz-w5yVEYweEgGaSbNx00sOZ2jEMKLAL-vKtjytzBM/s1600/photo+3+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAGq58kPgahYOorBwaQnz4cLu2IoidsNMYieXJORq2JYSpgAG5gHFXP_yvFXlep_oY7CO3tVFYEk5qSoq5LMQWNG4EiYAxkJSPjqz-w5yVEYweEgGaSbNx00sOZ2jEMKLAL-vKtjytzBM/s1600/photo+3+(4).JPG" height="300" width="400" /></a></div>
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In a smaller bowl, mix flour, salt, and baking soda. Add this into the larger bowl in stages, mixing it in a little bit at a time. Lastly, add in the dried coconut and cranberries (*I always coat these in a light dusting of flour first to make sure they don't sink in the batter). If you're using an electric mixer, it will cut up the cranberries for you, otherwise chop roughly before adding. Once thoroughly combined, set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u3lCSzlbbUAHzOrEawJo0-oEsG5HrbibUJMhoKj51fdTdKd4_nVIVW6ZmCdyBCLDOwzv3O_8cS4Lx-rAhdtUCaRIdf3MqVAHGcp-0DGpKPWzJvyG7aNv5a5bh7eS5bnUdb2h_KYtTHg/s1600/photo+4+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5u3lCSzlbbUAHzOrEawJo0-oEsG5HrbibUJMhoKj51fdTdKd4_nVIVW6ZmCdyBCLDOwzv3O_8cS4Lx-rAhdtUCaRIdf3MqVAHGcp-0DGpKPWzJvyG7aNv5a5bh7eS5bnUdb2h_KYtTHg/s1600/photo+4+(4).JPG" height="400" width="365" /></a></div>
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Pour some sugar into a large bowl to roll the cookies in. I used a jar of vanilla flavored sugar that I made earlier, in this <a href="http://theraspberrymacaron.blogspot.com/2014/11/vanilla-bean-cranberry-scones.html" target="_blank">recipe</a> to give them a lovely, floral finish.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEZnf2P7wbUBi5Z3HE5MxHovQ2VtyI-PuaOb9smffTWEh2rlR0V3k6UBq7opwa9233wdiscX7lDHNuwhb6WZimzuNn6kVzYGdVKpMxc1lRnw13vvW5s_uFfGDqB-zT0ArINxpSiMBFV8/s1600/photo+5+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEZnf2P7wbUBi5Z3HE5MxHovQ2VtyI-PuaOb9smffTWEh2rlR0V3k6UBq7opwa9233wdiscX7lDHNuwhb6WZimzuNn6kVzYGdVKpMxc1lRnw13vvW5s_uFfGDqB-zT0ArINxpSiMBFV8/s1600/photo+5+(4).JPG" height="400" width="300" /></a></div>
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Going back to the dough, roll out 1 inch cookies, coating them in the sugar, and place 1 inch apart on the baking sheet. Bake for 15 minutes, let cool, and enjoy!<br />
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<b>Ingredients: </b><br />
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- 3/4th c butter, unsalted<br />
- 1 1/4th c granulated sugar<br />
- 1/2 tbsp grated orange (or clementine) peel<br />
- 1 1/2 tsp vanilla<br />
- 1 egg<br />
- 1 1/2 c flour<br />
- 1/2 tsp baking powder<br />
- 1/8th tsp salt<br />
- 1 c cranberries<br />
- 1 c dried coconut flakes (if sweetened, use only 1 c sugar and 1 tsp vanilla)<br />
- 3/4th c granulated sugar for coating <br />
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<b>Bake at 350 degrees Fahrenheit for 15 minutes</b><br />
<b>Makes 24 cookies</b><br />
<br />Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-5683423862768692922014-12-05T11:19:00.000-05:002014-12-05T11:19:06.728-05:00Christmas Cookie RoundupEvery year, my family hosts a holiday party and every year, I get in either the day before or the day of; sometimes even 3 hours late FOR the party (only happened once fortunately). Most years, I also help out with the preparations/baking and while I am getting in the evening before this time, I still have to bake enough to feed a large number of people in under 24 hours.<br />
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Before you empathize and panic, i'll admit that this isn't nearly as high stress as it sounds, so long as you have a good set of recipes that are 1) simple and 2) still unique and decadent enough to wow even the most frost-bitten soul. With that in mind, i've rounded up my five favorite recipes of the season, all of which are nearly impossible to mess up and are suited to sate a wide variety of palates. Bon appetite and happy baking!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUIij0Zq7r2LF5Mk6932LVryJx1tHVthAah_w4gHNCKqd1CqHusrdCtFBmKET16Pi6bi1Hrx2iA8q0FZzSYtoCVQ81CIXOI-866SCQMtn8X6egkYFRRsV5u9pqXm_kmCtdP51DgQ6Fsns/s1600/Peanut_Butter_Blossoms_CC_1200x605.jpg" height="201" width="400" /> </div>
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These <a href="http://www.saveur.com/article/recipes/peanut-butter-blossoms" target="_blank">peanut butter blossoms</a> from <a href="http://www.saveur.com/?dom=SAV&loc=logo" target="_blank">Saveur</a> are a standby classic for me and while not everyone loves a peanut butter cookie, something I will never understand, the simple addition of a hershey kiss or a dollop of tempered chocolate reinvents them just enough to bridge the gap between 'eeew, peanut butter' and 'oooh chocolate!'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BBMiNjj_47aofmIMJ49SBJ8MmR4j2PXyu_R88Ixa_MIcW-gcscfyEnJ0w0Ao8Hz2rOI30aRrLs0Z46l5gyTBM4hF4hHKZnOibusFBjwybVNiDGd85onvygL3Y0UMRpq3y71qGPVQm-4/s1600/15520846790_ea61ba6983_c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0BBMiNjj_47aofmIMJ49SBJ8MmR4j2PXyu_R88Ixa_MIcW-gcscfyEnJ0w0Ao8Hz2rOI30aRrLs0Z46l5gyTBM4hF4hHKZnOibusFBjwybVNiDGd85onvygL3Y0UMRpq3y71qGPVQm-4/s1600/15520846790_ea61ba6983_c.jpg" height="400" width="266" /></a></div>
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<a href="http://www.annies-eats.com/" target="_blank">Annie's Eats</a> never lets me down when i'm looking for an inventive take on a classic or a unique taste and presentation that blows everyone away without breaking the bank on ingredients. True to form, these <a href="http://www.annies-eats.com/2014/12/01/creamy-eggnog-cookie-bars/" target="_blank">creamy eggnog cookie bars</a> do not disappoint. I know that not everyone loves eggnog, in fact I think you could split a room in half by asking that question but for those of us that do, this is a welcome respite from the overly decadent chocolate truffles, fudges, brownies, and cheesecakes that populate the season. It's like a blondie but with eggnog, which is like already having a perfect 10 on your Olympics figure skating routine and then getting an 11! You get the point now be adventurous and try them! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpVOj1zqhQGp5ovil32-5HTal56BEGalEsQmZzN5y_Y-w5Th_nMSOwws4Y01zjxAFFmnfYvnhcdSbLur2OOVDvbMoUQk8r_xZttiVXtVk6KAnGfgCrd10EkhkoCgq30_C8Azjyrii_9A/s1600/IMG_5694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpVOj1zqhQGp5ovil32-5HTal56BEGalEsQmZzN5y_Y-w5Th_nMSOwws4Y01zjxAFFmnfYvnhcdSbLur2OOVDvbMoUQk8r_xZttiVXtVk6KAnGfgCrd10EkhkoCgq30_C8Azjyrii_9A/s1600/IMG_5694.jpg" height="266" width="400" /></a></div>
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This breathtakingly beautiful <a href="http://food52.com/blog/11828-white-chocolate-peppermint-cookies-with-vanilla-salt" target="_blank">white chocolate peppermint cookie with vanilla salt</a> comes from <a href="http://food52.com/" target="_blank">Food52</a>, another one of my favorite sites for a fun recipe with a slightly more sophisticated edge. Yes, we're all grown ups but does that mean we can't have fun smashing candy canes to bits and putting them in cookies? Of course not. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZAV_HumNVZGG0NLu-beDFhwwtNTe5dK3Gxgg1oTMxY9gelNy1UbTny5WrE-TWAQXKSDAi-AL1M71C5Rt_YtOUX1tqNznMV5tXSQWXyA96yqVPpBxw1FrKZ2VO6CfnKjmqdx3Ca8jQaI/s1600/sugared-cranberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZAV_HumNVZGG0NLu-beDFhwwtNTe5dK3Gxgg1oTMxY9gelNy1UbTny5WrE-TWAQXKSDAi-AL1M71C5Rt_YtOUX1tqNznMV5tXSQWXyA96yqVPpBxw1FrKZ2VO6CfnKjmqdx3Ca8jQaI/s1600/sugared-cranberries.jpg" height="400" width="266" /></a></div>
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Ok, so these <a href="http://www.loveandoliveoil.com/2014/12/sugared-cranberries.html" target="_blank">sugared cranberries</a> aren't technically a dessert or baked good but just THINK of how beautiful they would look resting on the top of a dark chocolate fudge cake, iced in a thick, white buttercream. Alternatively, you can eat them like candy - "natural sour patch kids" as <a href="http://www.loveandoliveoil.com/" target="_blank">love & olive oil</a> puts it. I've used these in scones and then frozen the leftovers to be defrosted and used in a <a href="http://theraspberrymacaron.blogspot.com/2014/12/cream-cheese-white-cheddar-cranberry-dip.html" target="_blank">creamy cheddar cheese dip</a> two weeks later, so don't worry about what you're going to do with them, just try them!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixa0FNVEOOyiQBOpJyheqIazbiKlSTv3RaFR8yDdrMUDEE-nDQawGWMmBsa9r3CSRMKqJql26KmJIIwxX4mn5HiMkXAhH5nmZwDbXMiapF82yBfZbPh562kScHpNnYeJRAaCgdy96UhSI/s1600/Raspberry-Chocolate-Bread-Pudding-7.jpg" height="400" width="266" /> </div>
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Just looking at this <a href="http://www.twopeasandtheirpod.com/raspberry-chocolate-bread-pudding/" target="_blank">raspberry chocolate bread pudding</a> makes me want to curl up by the fire and sing Christmas carols while eating my weight in chocolate. <a href="http://www.twopeasandtheirpod.com/" target="_blank">Two Peas and Their Pod</a> is one of my all time favorite blogs. They have an adorably mixed sense of style and whimsy that lends itself perfectly to surprises like this decadent bread pudding, balanced by bright, fresh raspberries. I'm thinking that this will be on the table Christmas morning in place of my traditional cinnamon rolls and just maybe, the raspberries will save us all from a food coma later in the afternoon.Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-20700947562878224852014-12-03T10:40:00.001-05:002014-12-03T10:40:21.751-05:00Drinking Games and Puppy Chow<div style="text-align: center;">
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When my friend asked me if we could play a drinking game based on <a href="http://www.imdb.com/title/tt0314331/" target="_blank">Love Actually</a>, (on the pretense that I could use it to blog about) I said yes before she could finish the sentence. Of course, any good game needs a killer snack to balance out whatever libation is thematically appropriate.<br />
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<a href="http://www.buzzfeed.com/leonoraepstein/this-love-actually-drinking-game-is-the-best-time-ever" target="_blank"><img alt="http://www.buzzfeed.com/leonoraepstein/this-love-actually-drinking-game-is-the-best-time-ever" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERJMf-gfD6UawNDazlpkErTXIxoGT4SP45zXhNssQQ521xkZzY1BGu6jqk62jGp5gXsLAGNSBmH_rHUzACRxOUdXHxFag4CYyPVGU3ttVx8fvR0D-TeG-0wDH6OTzL8mPvSVjliuqGx0/s1600/enhanced-buzz-7091-1386183960-24.jpg" height="400" width="238" /></a></div>
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To accompany the evening's lineup of cab-sauvs (my favorite), I pulled a childhood favorite out of the archives and made a simple but oh so tasty, giant bowl of puppy chow.</div>
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You know how much I love simple recipes and this one is more of the same:</div>
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Measure out 7 cups of <a href="http://www.chex.com/products/gluten-free-rice-chex" target="_blank">rice chexs</a> in a large mixing bowl and set aside.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Melt butter, chocolate chips, and peanut butter together in a pot over medium heat, stirring constantly to avoid the chocolate burning or separating.</span></div>
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One melted, add to the large mixing bowl and gently fold with the chex until they are evenly coated. *The recipe will coat almost all of the cereal you've got but start out with 7 cups and add additional as needed.</div>
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Once mixed, set aside and prep a double layer of large ziploc bags with the tops folded back to stay clear of the chocolate-peanut butter goo. Scoop half of the rice chex mix into the double layered bag, top with 2 cups powdered sugar, seal, and shake until the chex are completely coated in the sugar.</div>
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Place in a clean serving bowl and repeat with the last half of the mixture.</div>
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Now you're done and ready to enjoy a childhood-esque sugar rush!</div>
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<b>Ps.</b>This was a great game, great snack, and we're planning to follow up with a <a href="http://www.imdb.com/title/tt0457939/" target="_blank">Holiday</a> version!</div>
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<b>Ingredients:</b></div>
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- 1/2 c butter, unsalted</div>
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- 1 c chocolate chips (mini-semisweet Gihrardelli will melt faster and be easier to work with)</div>
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- 1 c peanut butter (Jif creamy is my go to but any classic PB - no organic or natural - will work)</div>
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- 7 c Rice Chex </div>
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- 4 c powdered sugar</div>
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- 1 large mixing bowl</div>
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- 1 pot</div>
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- 2 large Ziploc bags</div>
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- 1 soup ladle or large serving spoon</div>
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-25633916605263293252014-12-01T10:56:00.003-05:002014-12-01T10:56:44.515-05:00Cream Cheese, White Cheddar, Cranberry Dip<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkSunOmBU2Otg1FvpgMkzyk0zCNHeDUa40B5JvZ-C3tNMMhzCAXUX3fQy9fxAxtN3i-Evw6bALzZXwGwbMarwWFu5OD7cZ5MzcV5djsHPR6zdoo80EZQKUhu351y9SgwcLqhijLpvvw8/s1600/photo+2+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkSunOmBU2Otg1FvpgMkzyk0zCNHeDUa40B5JvZ-C3tNMMhzCAXUX3fQy9fxAxtN3i-Evw6bALzZXwGwbMarwWFu5OD7cZ5MzcV5djsHPR6zdoo80EZQKUhu351y9SgwcLqhijLpvvw8/s1600/photo+2+(7).JPG" height="312" width="400" /></a> </div>
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Standing on the subway platform for work this morning, I was struck by just how much I needed the Thanksgiving break as a chance to do absolutely nothing.</div>
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I read all of the new recipes for Christmas cookies and am super excited to take part in the season's baking frenzy but first? I needed to sit on the couch all day, watching Star Trek re-runs, eat <a href="http://theraspberrymacaron.blogspot.com/2014/11/chocolate-pecan-pie.html" target="_blank">chocolate-pecan pie</a> for breakfast, and find out what it feels like to not go outside for over 24 hours because my boyfriend was nice enough to take out the dog. </div>
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I plan to start my Christmas baking this weekend but there are leftovers (and LOTS of wine) to be worked through first. The winners and consequentially 'least leftovers available' from this past weekend are: <a href="http://theraspberrymacaron.blogspot.com/2014/11/pulled-porkthanksgiving-christmas.html" target="_blank">pulled pork</a>, <a href="http://theraspberrymacaron.blogspot.com/2014/11/chocolate-pecan-pie.html" target="_blank">chocolate-pecan pie</a>, and the most surprising dish of Thanksgiving: melted cheesy-cranberry dip.</div>
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I've said previously that I am not the biggest fan of cranberries but now I realize that, that only applies to sweet dishes. This <a href="http://blogs.kqed.org/bayareabites/2012/12/20/gooey-white-cheddar-and-cranberry-dip/" target="_blank">savory recipe</a> on the other hand...is perfection.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-fYfM-2G-y7hbl1TSDZ0o2cyHnFp18-T8clGg91FKAS-pS7gTpaxyDfh1SOBG7jLrs5qfDLNQvV0hx4UYZPn7WVJmoG3PZVVzq_jvEPagtsO7_YBzADGhRkJoSwDISEXEDl7CBN3oHQ/s1600/photo+1+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-fYfM-2G-y7hbl1TSDZ0o2cyHnFp18-T8clGg91FKAS-pS7gTpaxyDfh1SOBG7jLrs5qfDLNQvV0hx4UYZPn7WVJmoG3PZVVzq_jvEPagtsO7_YBzADGhRkJoSwDISEXEDl7CBN3oHQ/s1600/photo+1+(7).JPG" height="400" width="381" /></a></div>
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This dish requires 4 things: cranberries, cream cheese, aged white cheddar, and a ramekin (or Italian pottery equivalent as was my case). Once you have those? Pre-heat the oven to 375 degrees Fahrenheit, mix the cream cheese and shredded cheddar, fold in the cranberries, and place in the ramekin to bake. I'm not kidding, it's that easy.</div>
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Give the mix 30-40 minutes and take out when it is browned around the edges and starting to bubble. Serve hot with crostini and enjoy!</div>
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<b>Lessons learned:</b> always make at least a double batch because this will be gone in 5 minutes.</div>
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<b>Ingredients:</b></div>
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- 8 oz cream cheese</div>
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- 4 oz aged white cheddar, shredded</div>
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- 1 c cranberries </div>
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- 1 ramekin </div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-11360417226828865552014-11-28T12:27:00.001-05:002014-11-28T12:48:36.266-05:00Pulled Pork!/Thanksgiving-Christmas TransitionHappy Thanksgiving and Merry Christmas to you all!<br>
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My household celebrates today by figuring out how to store all of yesterday's leftovers while transitioning to the Christmas season with lights, a mini-tree, and a sleigh bell for the dog that is already driving my boyfriend crazy.</div>
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<tr><td class="tr-caption" style="text-align: center;">Our Thanksgiving feast; Course #2</td></tr>
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Given the food hangover we all have, cooking will be minimal and meals will include sneaking bits of the <a href="http://bit.ly/1zuVEAQ" target="_blank">chocolate-pecan pie</a> (omg you guys, SO good) and eating pulled pork sliders - also leftover based.</div>
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I opted for pulled pork because I am one of the few who doesn't like turkey and opts for a more Southern alternative but it's also a great dish to throw in the crock pot and come back to hours later.</div>
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To start: <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Place a 2lb, boneless pork loin in a 3.5-5qt crock pot, poke it full of holes with a fork (do this on all sides), rub with salt and pepper, and slather with 3 cups of your favorite barbecue sauce. I chop up some garlic and onions to sprinkle over the top, along with an even coating of brown sugar.</span></div>
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Place the crock pot on 'low' and leave for 5 hours. Check on the pork loin at 5 hours - it should be a bit tough and a whitish-pink on the inside. Some of the fat should have also melted off, forming a thin sauce with the cooked vegetables, brown sugar, and bbq sauce. Ladle this over the pork loin and let cook for another 3-4 hours, checking it every hour. When it's done, large chunks should easily fall away when plied with a fork.</div>
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At this point, take the pork loin out of the crock pot (don't turn off) and place on a large cutting board to pull. You can pull the pork by hand (old school style) or use two forks to pull and shred the pork. Set aside when done.</div>
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Turning your attention back to the crock pot - use a sieve to strain the mixture of fat and bbq sauce into a medium-large pot and set aside.</div>
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Place the pulled pork back in the now empty crock pot and cover with an additional 2 cups bbq sauce and a few tablespoons of the sauce you just strained. Mix and turn the crock pot setting to 'warm.' This will let the pulled pork continue to soak up the bbq sauce mixture while not drying it out.</div>
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I give it another hour or two from here, based on how much time you have but you can let it sit for as little as 30-45 minutes and serve.</div><div><br></div><div>*Remember that sauce you strained and put aside? Place the pot over medium-high heat, whisk in 2 tbsp butter, and equal parts flour and water (starting with 1/3 c of each). The mixture will thicken as you whisk and you may need to add another tbsp or two of water, depending on how thick you want it. Once done, remove from heat and serve with the pulled pork as gravy.</div>
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Plate with some toasted bread and maybe a bit of leftover mash and enjoy!</div>
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<b>Ingredients:</b></div>
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- 2lb boneless pork loin</div>
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- 3 c bbq sauce (homemade or Jack Daniels honey bbq)</div>
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- salt and pepper to taste</div>
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- 1/2 large, sweet onion, chopped</div>
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- 4-5 garlic cloves, minced</div>
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- 2 tbsp dark brown sugar</div>
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- 2 c bbq sauce (same as above)</div>
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<br></div><div><b>Gravy:</b></div><div><b><br></b></div><div>- strained sauce</div><div>- 2 tbsp unsalted butter</div><div>- 1/3-3/4 c AP flour</div><div>- 1/3-3/4 c water </div><div><br></div>
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- 3.5-5qt crock pot</div>
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- large sieve</div>
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- cutting board</div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-30650081556903995682014-11-26T11:17:00.001-05:002014-11-26T11:17:38.124-05:00Chocolate Pecan Pie<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLWz0mkfE9xr_UtktkwJIX7h_wKP4J5jQDYrcniRPIg9vBwUBz4fbqFrVirv0rQIy5rjdmvcDxzFEkLA9YllAdhtWKTtNGl35vkUt6n3qxt1T6qnroN1rjqbI_oGHy4YQnDPfOIS5VE4/s1600/photo+2+(28).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLWz0mkfE9xr_UtktkwJIX7h_wKP4J5jQDYrcniRPIg9vBwUBz4fbqFrVirv0rQIy5rjdmvcDxzFEkLA9YllAdhtWKTtNGl35vkUt6n3qxt1T6qnroN1rjqbI_oGHy4YQnDPfOIS5VE4/s1600/photo+2+(28).JPG" height="336" width="400" /></a> </div>
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Happy almost Thanksgiving! No feast is complete without pumpkin and pecan pies but while i'm a huge fan of pumpkin in most forms, I am not all that jazzed by the thought of candied pecans. Skipping this traditional staple however, is not an option as my boyfriend's favorite cake is pecan pie (his exact words), so i've been searching for a recipe that modifies it enough to have some fun with it while keeping it close enough to the classic that no one gets upset (boyfriend).<br />
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When I found <a href="http://www.ourbestbites.com/2014/11/caramel-chocolate-pecan-pie/" target="_blank">this recipe</a> from Our Best Bites, I knew i'd hit gold. A pecan pie that lets me add/melt down candy? We have a winner!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJs1bRhIr_By9wti9nAVtUuOaYLW6kIpL4CZtirdO5_J13UNKcuTsD2mLs7R59cwo0mXdpEOXTpTcFGGYdl41mh8p7wY2CrPd7BSjR58H9O4MWZng7o9u2u4jJ0jQths-G2HnFvNz4_8/s1600/photo+1+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJs1bRhIr_By9wti9nAVtUuOaYLW6kIpL4CZtirdO5_J13UNKcuTsD2mLs7R59cwo0mXdpEOXTpTcFGGYdl41mh8p7wY2CrPd7BSjR58H9O4MWZng7o9u2u4jJ0jQths-G2HnFvNz4_8/s1600/photo+1+(7).JPG" height="400" width="366" /></a></div>
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The recipe itself is super easy. Pre-heat the oven to 350 degrees Fahrenheit, roll out your crust (see how to do this <a href="http://theraspberrymacaron.blogspot.com/2014/11/vanilla-bean-pumpkin-pie.html" target="_blank">here</a>), and turn your attention to the filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYStH0g8o3U4QBr3jBMOYuypQxchS7Bf3yBC2wQIOOAlqjmAfZ0hCxfk3IKGYK53JPokcDh4OQ069AEfey7YJnhR0Av3yzRn5t6WPQ7abqL_yywW1KCRio0E5ZaAzBEEBgOh77mm1JA8/s1600/photo+2+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYStH0g8o3U4QBr3jBMOYuypQxchS7Bf3yBC2wQIOOAlqjmAfZ0hCxfk3IKGYK53JPokcDh4OQ069AEfey7YJnhR0Av3yzRn5t6WPQ7abqL_yywW1KCRio0E5ZaAzBEEBgOh77mm1JA8/s1600/photo+2+(7).JPG" height="353" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJs1bRhIr_By9wti9nAVtUuOaYLW6kIpL4CZtirdO5_J13UNKcuTsD2mLs7R59cwo0mXdpEOXTpTcFGGYdl41mh8p7wY2CrPd7BSjR58H9O4MWZng7o9u2u4jJ0jQths-G2HnFvNz4_8/s1600/photo+1+(7).JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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This recipe is awesome because it uses candy, specifically <a href="http://www.hersheys.com/rolo/" target="_blank">Rolos</a>, to get a perfect chocolate caramel flavor - no double boilers and chocolate chips or careful melting down of caramel squares required. Simply place the Rolos in a large pot on medium-low heat, with the butter and milk, stirring until melted and combined. *The candy melts extremely quickly, so it's better to take the few minutes necessary to stand there and stir it 'till mixed as averse to leaving and coming back to find it burnt and separated. Once done, remove from heat and set aside, stirring occasionally to keep from setting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuYStH0g8o3U4QBr3jBMOYuypQxchS7Bf3yBC2wQIOOAlqjmAfZ0hCxfk3IKGYK53JPokcDh4OQ069AEfey7YJnhR0Av3yzRn5t6WPQ7abqL_yywW1KCRio0E5ZaAzBEEBgOh77mm1JA8/s1600/photo+2+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6pVVr-YsJcSsLcsh1u2AJstljLqFWnNGNvwQW1oj4EaTkxQUA2Bi_69KNvdNPLJBgL6Lg1LCtjUpNLvhPXKAvmTgFS7TBi68J6rBA_vRJRnW8n4V6JeGLBgWh_xuFnujprDoEya3aDw/s1600/photo+3+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu6pVVr-YsJcSsLcsh1u2AJstljLqFWnNGNvwQW1oj4EaTkxQUA2Bi_69KNvdNPLJBgL6Lg1LCtjUpNLvhPXKAvmTgFS7TBi68J6rBA_vRJRnW8n4V6JeGLBgWh_xuFnujprDoEya3aDw/s1600/photo+3+(4).JPG" height="300" width="400" /></a></div>
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In a large mixing bowl, combine the brown sugar, eggs, vanilla, and salt, using an egg beater to mix until frothy and bubbly. Slowly add the chocolate-caramel mixture in and lastly, stir in the pecans by hand. The batter will be very thin, so don't worry about it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGugWrac7IA4B1kCX0_A3tfPcnYxcL9UjoIahjqC_d7O8x6CKEpRNjUzljSyK9FkBdwXu-et3pgnU7oq-hvchimoeIxOWYNHnWjflKTPm8vokzc_K7Y-vpLNJoQucZuiZ_n7MNZYsUcAU/s1600/photo+4+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGugWrac7IA4B1kCX0_A3tfPcnYxcL9UjoIahjqC_d7O8x6CKEpRNjUzljSyK9FkBdwXu-et3pgnU7oq-hvchimoeIxOWYNHnWjflKTPm8vokzc_K7Y-vpLNJoQucZuiZ_n7MNZYsUcAU/s1600/photo+4+(4).JPG" height="398" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYPuRtuiMnANk7llOBfjpIVexUl5t0sCxOe_1aWWzLiVDU9iGhF91emMvHEYw1fleqxgo-B3nn82m9s7PX6xEEiACmzLaFExfx7hDCC7KWIZ5ITTrTtaAa0ba4JIxbCkUSMhfA9VnuRw/s1600/photo+5+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCYPuRtuiMnANk7llOBfjpIVexUl5t0sCxOe_1aWWzLiVDU9iGhF91emMvHEYw1fleqxgo-B3nn82m9s7PX6xEEiACmzLaFExfx7hDCC7KWIZ5ITTrTtaAa0ba4JIxbCkUSMhfA9VnuRw/s1600/photo+5+(4).JPG" height="300" width="400" /></a></div>
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Carefully pour the batter into the prepared pie tin and place in the oven for 40-50 minutes. The pie is done when the filling jiggles slightly. Remove from the oven, let cool, and serve with ice cream or fresh whipped cream.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7ujKqzQVIwvJmArTyoaulFkDhneCeWcmwKLQqpmU3hWRxsCnhaee5PGaEEANcvaNyOe8uP6R8kDqhv-nqyUb4d3xxNRpTuAqP7vIy_4MfnO3OO9YQwvomYBIQ70VmyEJLZ9xl3xfing/s1600/photo+1+(8).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7ujKqzQVIwvJmArTyoaulFkDhneCeWcmwKLQqpmU3hWRxsCnhaee5PGaEEANcvaNyOe8uP6R8kDqhv-nqyUb4d3xxNRpTuAqP7vIy_4MfnO3OO9YQwvomYBIQ70VmyEJLZ9xl3xfing/s1600/photo+1+(8).JPG" height="317" width="400" /></a></div>
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<b>Ingredients:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLWz0mkfE9xr_UtktkwJIX7h_wKP4J5jQDYrcniRPIg9vBwUBz4fbqFrVirv0rQIy5rjdmvcDxzFEkLA9YllAdhtWKTtNGl35vkUt6n3qxt1T6qnroN1rjqbI_oGHy4YQnDPfOIS5VE4/s1600/photo+2+(28).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
- 1 9″ pie crust (see recipe <a href="http://theraspberrymacaron.blogspot.com/2014/11/vanilla-bean-pumpkin-pie.html" target="_blank">here</a>)<br />- 40 Rolo candies, unwrapped (or 60 mini ones because they're already unwrapped!)<br />- 1/4 c butter<br />- 1/4 c milk<br />- 1/2 c dark brown sugar<br />- 3 eggs<br />- 1 1/2 tsp vanilla extract<br />- 1/2 tsp kosher salt<br />- 1 1/3 c pecan halvesChristinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-91510931716642561182014-11-24T11:26:00.002-05:002014-11-24T11:26:31.709-05:00Jalapeño Cheesy Bread<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vFnyC__HzG4H6iR0llLRblSidRK8DoEQCifhpt3GPNyHBoU9FEpSnLRdDzL-5SaqIrhKygMW0PMA0-mwPIk5_mOcErumpemIGcuIf-5GoQ4yyce1NFF7pDBTPlidE8mQ6B_hg3Z1svE/s1600/photo+1+(20).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vFnyC__HzG4H6iR0llLRblSidRK8DoEQCifhpt3GPNyHBoU9FEpSnLRdDzL-5SaqIrhKygMW0PMA0-mwPIk5_mOcErumpemIGcuIf-5GoQ4yyce1NFF7pDBTPlidE8mQ6B_hg3Z1svE/s1600/photo+1+(20).JPG" height="300" width="400" /></a> </div>
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I'm sandwiched between 'work' and all of the work I have to do for the various Thanksgivings I'm attending/hosting this week, so I'll be brief. If you want an easy party trick to impress your colleagues or friends, this is it! I've used <a href="http://www.seasonsandsuppers.ca/jalapeno-popper-cheese-bread/" target="_blank">this recipe</a> several times and it never fails to impress. All you need are jalapeños, cream cheese, shredded cheese, a basic bread dough, and 2 1/2 - 3 hours lead time. This recipe requires patience but the payoff is well worth it.<br />
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To start:</div>
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Mix flour, salt, and sugar in a large mixing bowl. In a smaller bowl, mix lukewarm water with yeast and lukewarm milk. Whisk together until the yeast has dissolved and pour into the larger bowl, along with the melted butter. Knead together, either with a dough hook or by hand. I found the dough to be a bit dry, so add a few more tbsps of water as necessary. </div>
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Transfer the dough to a lightly floured surface and knead into a ball. Place the dough in a large, oiled bowl (vegetable or olive oil will do but why waste the olive oil, right?), cover with a damp cloth, and place in a warm, dry place for 60-90 minutes and let rise. The original recipe says you should chill the dough here and that works well if you need to hold off on the rest of the recipe for a while (will keep for 4 days) but I always skip this step and have no issues.</div>
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While the dough is rising, rinse and slice the jalapeños, removing the seeds, and placing them cut side down, on an aluminum foil lined baking sheet. Set your oven to broil and put the jalapeño tray on the middle rack for about 6 minutes. Once the jalapeños are blistered and blackened in places, they are done. Remove from heat and put in a ziploc baggie, placing them in the fridge to cool for at least 15 minutes. Once cooled, remove the skins (they should peel right off) and dice. Mix the diced jalapeños with the cream cheese and set aside.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JbbgG0l8sGnC7bWNPR6tj01YMsWJsrWx9u3p_F2ieg7Pel0nUtbeoFalTfG5MtN_VRWSthp0b1oiFEXAE6Y7XAiDd3IaNKtfTxUnZFLUXG55HqCnxDeHvd8PYwW4ZsH-RsX6jxC2VFs/s1600/photo+(16).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JbbgG0l8sGnC7bWNPR6tj01YMsWJsrWx9u3p_F2ieg7Pel0nUtbeoFalTfG5MtN_VRWSthp0b1oiFEXAE6Y7XAiDd3IaNKtfTxUnZFLUXG55HqCnxDeHvd8PYwW4ZsH-RsX6jxC2VFs/s1600/photo+(16).JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Punched down dough</td></tr>
</tbody></table>
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Once the dough has risen to double its original height, punch back down and place back on the lightly floured surface. Separate the dough into two halves and roll each out into a long rectangle - about 8-10 inches wide by 16 inches long.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIrpZ6r32z6PBW1Ak567cdBPpLoXcCM2y_8qRKTOZtm0bJogkeD3TrXXt8rJazs4ebrb2wmEXLn-I2-wB8AP_-MIb9Rr-1_7PQrkF0MWQrfn2bKq2499qJfYyASylpCYhujQBA_uQMTU/s1600/photo+2+(24).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIrpZ6r32z6PBW1Ak567cdBPpLoXcCM2y_8qRKTOZtm0bJogkeD3TrXXt8rJazs4ebrb2wmEXLn-I2-wB8AP_-MIb9Rr-1_7PQrkF0MWQrfn2bKq2499qJfYyASylpCYhujQBA_uQMTU/s1600/photo+2+(24).JPG" height="227" width="400" /></a></div>
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Working with one half of the dough, spread half of the cream cheese, jalapeño mixture on the surface, leaving about half an inch of space around the edges. Cover the mixture with shredded cheese and carefully roll the dough up, starting from the outside, long edge. Pinch the seems together and place, seam down.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cd2NQPOcn89_Qm7wnbYK4GH38WvFx4E0XeUu30-GIX1WzvXqjpYIlUEj6CqF7zrGhiOpOZHJAzBcovEpP5_99qs2kVPVGbBgtPxRewDlpGMbE-Z6bk30DedBNVM8yLF891jOTplUbxY/s1600/photo+3+(18).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7cd2NQPOcn89_Qm7wnbYK4GH38WvFx4E0XeUu30-GIX1WzvXqjpYIlUEj6CqF7zrGhiOpOZHJAzBcovEpP5_99qs2kVPVGbBgtPxRewDlpGMbE-Z6bk30DedBNVM8yLF891jOTplUbxY/s1600/photo+3+(18).JPG" height="300" width="400" /></a></div>
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Next, using a knife or dough scraper, cut the log of dough in half, lengthwise.<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPPcv_PNFg3OPqOlWjnBiMM5LJeFIUZmfAJDqTwLeKNqSpVa7tW6H-3oR9sA0KIr-Yzc3lxNPjx6HT-GdpcXwOrxVscdvAyFnC_lsmMSb50luUkJv1yOvKOxszUoUa6ipzIAP3qgYVoxI/s1600/photo+4+(15).JPG" height="300" width="400" /> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmgfG3eDv6HW50qIFEwM4SNbGXz3Caair5bZz5QJAtH5i_68SyP768RK0x2bwlG3liw7z2wc5buFhvbqG_kgyS6B5rR37DXcvWaiTYu8the6Z-ejCB90AYezjHsyehJTRnqMtc7AB694/s1600/photo+5+(13).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpmgfG3eDv6HW50qIFEwM4SNbGXz3Caair5bZz5QJAtH5i_68SyP768RK0x2bwlG3liw7z2wc5buFhvbqG_kgyS6B5rR37DXcvWaiTYu8the6Z-ejCB90AYezjHsyehJTRnqMtc7AB694/s1600/photo+5+(13).JPG" height="243" width="400" /></a> </div>
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Set both halves cut face up and begin to braid the dough, twisting the halves together while remembering to keep the cut faces up. *It is much easier to start the twist in the middle of the dough and work your way out towards the ends, tucking them under when you reach them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN9QkiUiNwd4EQjSKjyDdCawsa5VdhyewPTcJwgxcFdUbmXYbJ2kFtntgGB2WXVaFxbMrZqFyHqrnT4rtpmWCo_XnSmzbxSla0bS7SlZ5Ug0ejfZ0gc03URK9x9K92QFvMysf12DoE7o/s1600/photo+1+(22).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzN9QkiUiNwd4EQjSKjyDdCawsa5VdhyewPTcJwgxcFdUbmXYbJ2kFtntgGB2WXVaFxbMrZqFyHqrnT4rtpmWCo_XnSmzbxSla0bS7SlZ5Ug0ejfZ0gc03URK9x9K92QFvMysf12DoE7o/s1600/photo+1+(22).JPG" height="236" width="400" /></a> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqa4qcicDRxFcS_kGSZK-sXDS_wvZW_f6TDgHz6nFmqX4eVD4LEdIzxWZVcCpPhyphenhyphenFdEu-XyCMhbLJhvKB383aSdxf5v9dZ6GlL1oFl2NgxdnrrZGCuuvA2418COjW0sDyJl5gnEWWuFA/s1600/photo+1+(21).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqa4qcicDRxFcS_kGSZK-sXDS_wvZW_f6TDgHz6nFmqX4eVD4LEdIzxWZVcCpPhyphenhyphenFdEu-XyCMhbLJhvKB383aSdxf5v9dZ6GlL1oFl2NgxdnrrZGCuuvA2418COjW0sDyJl5gnEWWuFA/s1600/photo+1+(21).JPG" height="177" width="400" /></a> </div>
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Repeat with the second piece of dough and place both, side-by-side, in a greased 13x9 pan. *Placing them in this pan will force them to keep a nice, square shape while they bake and you will have to squish them a bit to fit but don't worry about it. At this point, I was worried about the two loves baking into one, giant piece but my roommate told me to try a technique her dad uses, which is not unlike the <a href="http://www.cooking.com/17x9-in-professional-nonstick-perforated-baguette-pan-by-chicago-metallic_162406_11/" target="_blank">process</a> used to shape and bake baguettes. When placing the two twists in the 13x9 pan, place each one in a piece of parchment paper. This way, they can cook side-by-side, without the risk of melding together. Once settled, saran wrap the pan and place in a warm, dry area, letting the dough rise to about 1 inch above the pan (I didn't have time for this the last time around and my bread turned out fine, just a bit denser). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFAOLkY85TdMq7gNCXa6pchUhqXW_HrH7GJi1D1YqOjXCQTk8kakFoCqmq-swchTJvTadVa5GQ7Ru33GjFdmQ-xqpUx6v47CRJm73NnegvoZ8iTqY4_wO7U8P7TjmQdfeaF66nZ4BnF0/s1600/photo+3+(19).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAFAOLkY85TdMq7gNCXa6pchUhqXW_HrH7GJi1D1YqOjXCQTk8kakFoCqmq-swchTJvTadVa5GQ7Ru33GjFdmQ-xqpUx6v47CRJm73NnegvoZ8iTqY4_wO7U8P7TjmQdfeaF66nZ4BnF0/s1600/photo+3+(19).JPG" height="330" width="400" /></a></div>
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Pre-heat the oven to 350 degrees Fahrenheit and place the 13x9 in the oven to bake for 45-55 minutes. *Because the loaves are baking next to each other, you'll need to take them out of the pan and let them finish baking on a baking sheet or the inside half of each loaf won't crisp up - bake this way for another 10-15 minutes (if the loaves threaten to burn, cover with aluminum foil so the baking can continue without any additional browning).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju0Al8OsHJCUcxFI5QCXd7JqHnGGhyRjWuPa7yIbdqCbmUb_5cwb1PrzX8dtCjP02385KJQLkmmpb8oIhP7yw6RhRg2zynnZTx5SEZCcwT58k7u_fxNf9DxRa3fgx_IU3CxoYmbSa9Ls/s1600/photo+4+(16).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjju0Al8OsHJCUcxFI5QCXd7JqHnGGhyRjWuPa7yIbdqCbmUb_5cwb1PrzX8dtCjP02385KJQLkmmpb8oIhP7yw6RhRg2zynnZTx5SEZCcwT58k7u_fxNf9DxRa3fgx_IU3CxoYmbSa9Ls/s1600/photo+4+(16).JPG" height="301" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice how the dough is not full cooked on this side...<u><br /></u></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtFEff3uEJY8PAqBznggAGEm_APRZFiftGwTzTH6bKRncNjb67jFYvoahiEdtqfpKAh5OtF4hhOJq6CewTcqlZ38R2nWO6cLhyphenhyphenFdW3ZjrLJWotdJB57bAFUwzYCvEiuA8relLAxLke_g/s1600/photo+5+(14).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtFEff3uEJY8PAqBznggAGEm_APRZFiftGwTzTH6bKRncNjb67jFYvoahiEdtqfpKAh5OtF4hhOJq6CewTcqlZ38R2nWO6cLhyphenhyphenFdW3ZjrLJWotdJB57bAFUwzYCvEiuA8relLAxLke_g/s1600/photo+5+(14).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...Versus the outside edge</td></tr>
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Once done, remove from heat, let cool, and serve!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj931YUYqRqWMTrgcSzpkSYSYeQPCNIvVffi8l5Sigdoy05h25f5Uk7SKzrIteoWMnclwMMVDlAMCAyLPFfNkYK9HMsOr0zifwzAVhbhyphenhyphenNnUL9HKgA9iTTGPzPg-Mo8pjG8dkMdoNdXQ/s1600/photo+2+(26).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrj931YUYqRqWMTrgcSzpkSYSYeQPCNIvVffi8l5Sigdoy05h25f5Uk7SKzrIteoWMnclwMMVDlAMCAyLPFfNkYK9HMsOr0zifwzAVhbhyphenhyphenNnUL9HKgA9iTTGPzPg-Mo8pjG8dkMdoNdXQ/s1600/photo+2+(26).JPG" height="300" width="400" /></a></div>
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This is a great side dish or appetizer, with the jalapeño's heat peeking out from the cheese mixture just enough to keep you on your toes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49D2wbHZoSIF9xams2Le8fx8Nq238zPVJPyZLGEC4gIMxF0Q41Phe5CJtpUc2AuwBtGVRflsXXREJUCOyXuaP8XbIprtnglLFuq8CL3cckvERiTB-kO82ADiWIBBIU5pE33sJojeBDII/s1600/photo+3+(20).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49D2wbHZoSIF9xams2Le8fx8Nq238zPVJPyZLGEC4gIMxF0Q41Phe5CJtpUc2AuwBtGVRflsXXREJUCOyXuaP8XbIprtnglLFuq8CL3cckvERiTB-kO82ADiWIBBIU5pE33sJojeBDII/s1600/photo+3+(20).JPG" height="216" width="400" /></a> </div>
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<b>Ingredients:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0vFnyC__HzG4H6iR0llLRblSidRK8DoEQCifhpt3GPNyHBoU9FEpSnLRdDzL-5SaqIrhKygMW0PMA0-mwPIk5_mOcErumpemIGcuIf-5GoQ4yyce1NFF7pDBTPlidE8mQ6B_hg3Z1svE/s1600/photo+1+(20).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
- 6 1/2 c All Purpose flour<br />- 2 tsp salt <br />- 5 tbsp white or brown sugar (I use white)<br />- 1 c lukewarm water<br />- 1 c and 2 tbsp lukewarm buttermilk or milk<br />- 1 1/2 tbsp instant yeast<br />- 1/4 c melted, unsalted butter or vegetable oil<br />- 8 oz cream cheese <br />- 5-6 large jalapeno peppers<br />- 1 1/2 c shredded cheddar cheese<br /><br />
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-36643414145575555262014-11-21T09:37:00.002-05:002014-11-21T09:37:25.828-05:00Vanilla Bean Pumpkin Pie<div>
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I needed to bake and freeze one of my Thanksgiving intended pies last night, so I'd have to time bake the other pie, freeze it, and move on to the more involved courses that would have to be made close to or the day of. However, I also had a marathon training run and some important news coming that I needed to be present (via phone) for, so I had a lot to fit in to the after-work hours, hence, my decision to make a pumpkin pie using canned pumpkin purée.<br />
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Sacrilege! I know but in my defense, I've done the 'from scratch' version for the past eight years and while I think it tastes great, I didn't have the extra hour required. I DID add half a vanilla bean to even the score though.</div>
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For those who feel cheated and still want to tackle a whole pumpkin, stay with me. Everyone else, skip ahead to the next section.</div>
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Ok, so cooking a pumpkin is super easy. Buy a medium sized, bright orange pumpkin, otherwise known as a 'sugar pumpkin,' which is the type you cook with. Pre-heat the oven to 375 degrees Fahrenheit and cut the pumpkin in half, bi-secting the two hemispheres (don't cut towards the stem or bottom). Scoop out the seeds and place both halves, cut side down, on an aliminum foil lined pan, basting the skin in olive oil. Place in the oven and cook for an hour. Once done, the skin should appear blistered and come off easily when pulled with a fork. Let cool and use a fork to peel off the skin. Then purée the pumpkin and move to the next step.</div>
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<b>Everybody Else!</b></div>
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<b>Crust first:</b> mix AP flour, salt, and sugar in a small to medium mixing bowl. Cut in cold butter (I explain how to do this in the <a href="http://theraspberrymacaron.blogspot.com/2014/11/vanilla-bean-cranberry-scones.html" target="_blank">scone recipe</a>) until reduced to pea-sized crumbles. Add 2-3 tbsp water and, using your hand, knead the water into the loose mix, adding water as necessary until the dough sticks to itself in one, big lump. Place on a lightly floured baking mat or non-stick surface and roll out into a circle, about 1/3rd of an inch in thickness.</div>
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Now you need to get the dough into the pie pan without tearing it. The easiest way to do this is to place your rolling pin at one end of the dough and slowly roll it up, around the rolling pin. Place the the rolling pin at one edge of the pie tin and slowly unroll the dough over the tin. Adjust as needed and cut off the excess with a knife, working your way around the pan. </div>
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From here you can create whatever pattern you prefer on the crust's edge. My go-to is a traditional pinched edge, jazzed up with leaves cut from the extra dough. </div>
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If you want to add some 'flare' to your pie, roll the cut off dough out a bit thinner and cut designs out with the knife. Place these on a plate to be egg-washed when you egg-wash the crust.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLnCPb4LWs9OavbC45qRc8TZKhbDWuJuuwDkZxqPjnvv33BDdEEnvCkLPc_ofN38M2TWoHi3KNAM6uh7bwaYWd8h-QkXzN-1q9yiQwCzkDkNwaG8lCGcV_aQhbFKWsaOD2xETkBCLkMA/s640/blogger-image-1138480882.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpLnCPb4LWs9OavbC45qRc8TZKhbDWuJuuwDkZxqPjnvv33BDdEEnvCkLPc_ofN38M2TWoHi3KNAM6uh7bwaYWd8h-QkXzN-1q9yiQwCzkDkNwaG8lCGcV_aQhbFKWsaOD2xETkBCLkMA/s400/blogger-image-1138480882.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Egg-washed cut outs, pre-baking</td></tr>
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Pre-heat the oven to 350 degrees Fahrenheit and let's move on to the filling!</div>
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<b>Pie filling:</b> Place the puréed pumpkin in a medium size mixing bowl, adding your beaten eggs, evaporated milk, brown sugar, cinnamon, ginger, cloves, nutmeg, salt, and the seeds from half a vanilla bean (see tutorial on how to do that <a href="http://www.thekitchn.com/how-to-use-a-whole-vanilla-bean-cooking-lessons-from-the-kitchn-181511" target="_blank">here</a>). Mix until combined thoroughly and place aside.</div>
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Use a beaten egg to wash your crust's rim and any decorative dough pieces. Pour the batter into the prepared pie crust and gently place desired dough cutouts on top of the batter. Place in the oven and bake for 45-55 minutes. When the filling is set, the pie is done - a knife inserted into the filling should come out semi-clean and don't worry if a crack or two appear in the surface - that's normal.</div>
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This has a stronger hint of cinnamon than a standard pumpkin pie, countered by the light, floral notes of the vanilla bean. For those looking for a slight twist on the classic, try this!</div>
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<b>Ingredients:</b> </div>
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<b>Crust:</b></div>
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- 1 1/2 c flour</div>
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- 1 tsp sugar</div>
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- 1/4 tsp salt</div>
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- 8 tbsp butter, cold</div>
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- 3-5 tbsp cold water</div>
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- 1 egg, beaten (for egg wash)</div>
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<b>Filling: </b></div>
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- 3 eggs</div>
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- 2 c pumpkin puree </div>
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- 1/2 c evaporated milk (heavy cream will work too)</div>
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- 1/2 c light brown sugar</div>
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- 1 1/2 tsp ground cinnamon</div>
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- 1/2 tsp ground ginger</div>
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- 1/8 tsp ground cloves</div>
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- 1/8 tsp ground nutmeg</div>
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- 1/2 tsp salt</div>
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- 1/2 vanilla bean</div>
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- 1 standard pie tin</div>
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Makes 1 pie</div>
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Bake at 350 degrees Fahrenheit </div>
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45-55 minutes </div>
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-61217523751543147552014-11-19T11:23:00.000-05:002014-11-19T11:23:33.701-05:00Vanilla Bean Cranberry Scones<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2lYV-jmOKh76KOVb5rn6qXk3Ia21INEfm2ELx0x9y744xrsC3j5EqPzCRrDI1_e_snPOUk5u-azNlapVXEvhRGgaSU9TqNw-xt9ga_pM3_clZspj8X58hEzn7sb5rryFb2_djqr5RNs/s640/blogger-image-1896475065.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2lYV-jmOKh76KOVb5rn6qXk3Ia21INEfm2ELx0x9y744xrsC3j5EqPzCRrDI1_e_snPOUk5u-azNlapVXEvhRGgaSU9TqNw-xt9ga_pM3_clZspj8X58hEzn7sb5rryFb2_djqr5RNs/s400/blogger-image-1896475065.jpg" width="400" /></a> </div>
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With the weather suddenly deciding to be winter, I've been dreaming in bright reds and whites, obviously with a baked goods angle. Scones struck me as a good cold weather go-to and I loved the idea of a bright white pastry, with sparkly sugar, and pops of red, so I decided to make a vanilla, cranberry version, based loosely on <a href="http://www.mountainmamacooks.com/2014/02/vanilla-bean-scones/" target="_blank">this recipe</a> from Mountain Mama Cooks.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqcmP1b7ekIiXfPMYwyICtfzfZzRUkCC89lzhh5JPbMU7VkpTfuVfYFvh0qb8vtAkzTh-FAjYR_ELF75vKipWtD10exNVJV9DHJUHq1B8gbXSKDD26n3YkkgNroYrCQQrBYYJropO0NM/s640/blogger-image-1920388075.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqcmP1b7ekIiXfPMYwyICtfzfZzRUkCC89lzhh5JPbMU7VkpTfuVfYFvh0qb8vtAkzTh-FAjYR_ELF75vKipWtD10exNVJV9DHJUHq1B8gbXSKDD26n3YkkgNroYrCQQrBYYJropO0NM/s400/blogger-image-1920388075.jpg" width="399" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wash & coat fresh cranberries in a thin layer of flour so they won't sink in the batter.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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First off, I realized that any vanilla pastry worth its salt includes an actual vanilla bean (a first for me, if you can believe it), so there was that to conquer. I also realized as the scones were cooling, that I'm actually not that fond of cranberries - I am the butt of a family joke about the time I baked a pineapple-upside down cake, just to see what it would look like. I had no intention of eating it. Similarly, I thought this would be pretty and didn't look back. </div>
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<img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh01HAp7gB5u7me-n_Fs1nB5olxxBIWSlLDsgdQW8jYsChYKprYG9tefg06areSWmAWE2wHof171lN63wLdsx_vLWjoVvTv5v7HRu_Hz7iIttJVHPEcHamKHB_rNd3nWnF5868PEDwoy38/s400/blogger-image--208567639.jpg" width="400" /></div>
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My roommate, who had the presence of mind to ask if the issue was my dislike of cranberries, loved the freshly baked scones. I wasn't satisfied, so I pulled up <a href="http://glutenfreeonashoestring.com/starbucks-style-gluten-free-petite-vanilla-bean-scones/" target="_blank">this</a> handy recipe for its vanilla bean glaze, coated the scones and voila, the heavens opened.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOd-l_O7zS0IBQcBVy0auOAmnvfRFMgEXpOssTUtbz3W2hNDpYTTM_b-tNrUOv1YTJ-qzQo-EVpIo3qlskcTz0ddGOYgSNUiufS83L4t8MAggRetDqgjYDzzFKiwqPRnmTZS08tBDzR0/s640/blogger-image-1117447333.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOd-l_O7zS0IBQcBVy0auOAmnvfRFMgEXpOssTUtbz3W2hNDpYTTM_b-tNrUOv1YTJ-qzQo-EVpIo3qlskcTz0ddGOYgSNUiufS83L4t8MAggRetDqgjYDzzFKiwqPRnmTZS08tBDzR0/s400/blogger-image-1117447333.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use the bean pod as a flavor enhancer in fresh sugar</td></tr>
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Bits and pieces of 2 recipes and a <a href="http://www.thekitchn.com/how-to-use-a-whole-vanilla-bean-cooking-lessons-from-the-kitchn-181511" target="_blank">vanilla bean tutorial</a> later, I am happy to say that these are a hit with my roommates and colleagues at work. They're surprisingly light and fluffy, with a warm, floral note from the vanilla bean perfectly setting off the tartness of the cranberries, all balanced by the yummy glaze.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKOd-l_O7zS0IBQcBVy0auOAmnvfRFMgEXpOssTUtbz3W2hNDpYTTM_b-tNrUOv1YTJ-qzQo-EVpIo3qlskcTz0ddGOYgSNUiufS83L4t8MAggRetDqgjYDzzFKiwqPRnmTZS08tBDzR0/s640/blogger-image-1117447333.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQsVQxsUO81WgmsHWUrj3jzYzO3JHqMQhUNBMrAX7gVWSG0yKgsdpRhyMtmrzhBfSn61nA0QlbmJLBSPBegJbNzp_7ISIrP3IaHkhXlABe_BUfambh58HX_tXFOVoXJOof9fOFq7biUp8/s400/blogger-image--1928633423.jpg" width="400" /></a></div>
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To bake, preheat the oven to 375 degrees Fahrenheit and mix together flour, sugar, baking powder, and salt in a large mixing bowl. Add the cold butter and cut in until it becomes course, with pea-sized bits of butter (you can do this with a food processor, two knives - drawn across each other in a scissoring fashion, or a <a href="http://www.williams-sonoma.com/products/stainless-steel-pastry-blender/" target="_blank">pastry mixer</a>, which is my go-to). Once done, turn your attention to the wet ingredients, mixing together the egg, heavy whipping cream, vanilla bean seeds, and vanilla extract. Pour the wet ingredients into the larger bowl, combining the wet and dry until it starts to stick to itself (like the image above). Transfer the dough onto a lightly floured surface and knead until you have a thoroughly combined dough. This is where you want to gently fold in the cranberries (if a few pop, it's ok). *First, rinse the berries and coat with a thin layer of flour; this helps them not sink to the bottom of the batter and is a general rule for whenever you bake with them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRc-W4JML8ujfULYAU89J44cV1svMFpfWrmUYnrEtNgXWAqzFztvaJc39VjbWa3wPWwJi3c4g0X7QlKiQaX7CmXfINPVCuVlUI2EtkJgEAB_-5vbr3f23GdmHjgNIHFNtOaPiwHObVHU/s640/blogger-image--1660745214.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRc-W4JML8ujfULYAU89J44cV1svMFpfWrmUYnrEtNgXWAqzFztvaJc39VjbWa3wPWwJi3c4g0X7QlKiQaX7CmXfINPVCuVlUI2EtkJgEAB_-5vbr3f23GdmHjgNIHFNtOaPiwHObVHU/s400/blogger-image--1660745214.jpg" width="400" /> </a></div>
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Separate the dough into two rounds and roll out to between 1/2 and 1/4 of an inch. Using a <a href="http://www.williams-sonoma.com/products/stainless-steel-pastry-scraper/" target="_blank">pastry scraper</a>, cut the rounds into pie slices, with eight slices per round. From here, you can either stop and have full-size scones or cut the eight triangles in half, creating sixteen mini-scones. I opted for mini-scones, which requires a bit of reshaping after you cut the dough but they turned out beautifully just so. Add cranberries to any triangles that seem a bit bare, place on a parchment paper lined baking tray (they won't spread out much so you can place them within 1/2 inch of each other), brush with a beaten egg, and top with course sugar. Bake for 17 minutes or until the tops are golden.</div>
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While the scones are baking, whip up the vanilla bean glaze by combining half a vanilla bean pod of seeds, confectioners sugar, and either milk or the rest of your heavy whipping cream. The glaze should be thicker but easily drip off a spoon to cover the scones.</div>
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Once baked, remove scones from the oven and place on a cooling rack. When they are completely cooled, drizzle with the glaze and let sit for a few hours until the glaze is set.</div>
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<b>Ingredients:</b></div>
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- 2 c all-purpose flour <br />
- 2 tsp baking powder<br />
- 7 tbsp granulated sugar<br />
- 1/2 tsp salt<br />
- 1/2 c cold, unsalted butter<br />
- 1 egg, beaten<br />
- 1 vanilla bean, seeds scraped<br />
- 1 tsp vanilla extract<br />
- 1/2 c + 1 Tbsp heavy whipping cream<br />
- 2 tbsp flour<br />
- 1 1/2 c cranberries, washed <br />
- 1 egg, beaten<br />
- 2 tablespoons coarse sugar<br />
- 1/2 vanilla bean, seeds scraped<br />
- 1 1/2 c confectioners sugar<br />
- 2-3 tbsp milk or heavy whipping cream </div>
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-6525351826045298992014-11-17T11:01:00.000-05:002014-11-17T11:21:56.200-05:00Chocolate Chip Pancakes<div style="text-align: center;">
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This weekend has been nothing but moving; moving rooms, moving good friends to Brooklyn, moving in a new flatmate, and saying goodbye to an old one/best friend in the process (though I hear she now lives next to a stellar cheese shop, so I'll be over a lot). There has been so much change that even the dog is confused, wandering from room to room and sitting in front of each one's door, trying to figure out why someone new lives there.<br />
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It's all a bit much and when even my<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> pet seems to be having an existential crisis, I need a solid dose of comfort food. Ergo, chocolate chip pancakes for lunch.</span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">The moving started this past Friday and by Saturday, noon, I was TIRED. A quick search through the kitchen revealed half a jug of milk leftover from one recipe and half a bag of mini-semisweet chocolate chips from another. A few eggs, some vanilla, salt, baking powder, and flour later, I had a gloriously chocolate-y heap of hotcakes and my faith in the universe was restored.</span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">My recipe is inspired by <a href="http://therepressedpastrychef.blogspot.com/2008/09/buttermilk-pancakes.html" target="_blank">this</a> old standby for buttermilk pancakes. I used regular milk and the cakes were just as light and fluffy as always. </span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In a medium mixing bowl, combine flour, granulated sugar, baking powder and salt. In a separate bowl (or if your lazy, the same bowl), combine milk, butter, eggs, and vanilla. Add the wet ingredients into the bowl containing the dry ingredients and whisk together until just combined, adding in your chocolate chips last (don't over mix or it will loose the fluffiness). </span></div>
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Next, place a skillet over medium-high heat, melt a tablespoon of butter - spreading to coat the surface evenly, and pour the batter on the hot skillet, using a 1/4th cup measure (don't crowd the pancakes). When the outer edged start to firm up and tiny holes (burst air bubbles) appear on the surface on the cakes, flip over and let sit for no more than 1 minute. Serve with butter and maple syrup and enjoy!</div>
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<b>Ingredients:</b><br />
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- 1 1/2 c all purpose flour<br />
- 3 tbsp granulated sugar<br />
- 2 tsp baking powder<br />
- 1 tsp salt<br />
- 1 1/2 c milk<br />
- 3 tbsp butter, melted<br />
- 2 eggs<br />
- 1/2 tsp vanilla extract<br />
- 1 1/3 c semisweet chocolate chips (mini Guittard chips are my favorite for this) <br />
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- Butter and maple syrup for serving<br />
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Makes 12-15 pancakes<b> </b><br />
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com2tag:blogger.com,1999:blog-8285369551862249155.post-14080398467660365962014-11-14T11:53:00.000-05:002014-11-14T11:57:56.963-05:00Cornbread Muffins<div>
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Today was absolutely freezing. It's supposed to get even colder over the next few days and with my entire flat switching rooms and adding a new flatmate, I figured we could use some hearty snack food to see us through the weekend. Enter my Texan-based obsession with <a href="http://theraspberrymacaron.blogspot.com/2014/10/the-best-thing-about-cornbread.html" target="_blank">cornbread</a>.<br />
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This unnatural love of cornmeal, mixed with my latest obsession - a new, non-stick muffin tin - and a few veggies that needed to be used up gave me the perfect excuse to experiment.</div>
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I made two batches of muffins, the first was vegetarian, with caramelized onions, chopped up chives, and shredded cheese, while I added lardons into the second batch.</div>
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First, pre-heat the oven to 425 degrees Fahrenheit. Next, chop up one onion (see instructions for this <a href="http://theraspberrymacaron.blogspot.com/2014/10/the-best-thing-about-cornbread.html" target="_blank">here</a>), place a sauce pan over medium-high heat, melt a tablespoon of butter, and add the onions. Let them cook for 5-8 minutes, stirring occasionally and making sure they don't burn. Once the onions have a nice, translucent, caramel tint, remove from heat and place in a prep bowl.</div>
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Add the packet of lardons (these are chopped slab bacon bits - you can also use thick cut bacon if you have that on hand) to the now-vacant pan, lowering the flame to a medium heat. Give the lardons 2-3 minutes, stirring once or twice and be careful not to overcook them (they will start to smell burnt and be chewy). Remove from heat and place in a prep bowl when done. <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Chop a fresh bunch of chives and set aside.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Layer #1</td></tr>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">The process for making the actual cornbread batter is fairly simple and takes about five minutes. First, place equal parts cornmeal and flour in a medium to large mixing bowl. Add baking powder, salt, and sugar. Mix thoroughly and add the milk, oil, honey, and beaten eggs. Mix until combined and add a tbsp more of milk if you want a thinner consistency.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Layer #2</td></tr>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Lightly grease the muffin tin and place about 1/4 c batter in each cup. Add roughly a tsp of caramelized onions, cheese, and a sprinkling of chives, layering this with another 1/4 c batter. Top with more cheese. Each cup should be about 3/4th full. *If you want to skip straight to the bacon-filled muffins, you can either add lardons to each layer or mix everything into the batter, filling each cup with 1/2 c of batter.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Vegetarian muffins, fresh from the oven</td></tr>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Bake for 15-20 min. Muffins will be done when the top is just turning golden brown and a knife inserted into the top comes out clean.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Muffins with lardons (notice that the consistency is slightly more dense)</td></tr>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">I made one vegetarian batch, layering the batter and ingredients as directed above and one non-veggie batch, mixing all of the remaining ingredients into the batter and topping with cheese. I loved both outcomes and all of my taste-testers were happy.</span></div>
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<b><span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 2 c cornmeal</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 2 c flour</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 6 tsp baking powder</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 2 tsp salt</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 3/4 c sugar</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 1/2 c milk</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1/2 c oil</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 1/2 tbsp honey</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 2 eggs </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 c lardons</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 bunch chives</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 3 c shredded cheese</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 large sweet onion (Vidalia)</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- 1 tbsp butter</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- bake at 425 for 15-20 min</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">- makes 24 muffins </span></div>
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-17725809800709080872014-11-12T11:40:00.000-05:002014-11-12T11:40:16.401-05:00Fig and Cheese Puffs<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkivnBFaaLB3V1J3fBM3F9lOkBrhINW5Qx7fAsFPIDFqaW8SgyypNmdbuTKpm_2nET-yMy9mh0rLoEml10plOKAa4-CBwxc3eQI8Z8ZS7paSWtGZ23qTwgukYCxK4_HD79sbOyoL1uLbw/s1600/photo+4+(4).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkivnBFaaLB3V1J3fBM3F9lOkBrhINW5Qx7fAsFPIDFqaW8SgyypNmdbuTKpm_2nET-yMy9mh0rLoEml10plOKAa4-CBwxc3eQI8Z8ZS7paSWtGZ23qTwgukYCxK4_HD79sbOyoL1uLbw/s400/photo+4+(4).JPG" width="400" /></a> </div>
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I am cooking Thanksgiving with a few dietary restrictions in mind this year, so I wanted to use it as an opportunity to challenge myself with more creative appetizers. After a browse through my favorite food magazines and websites, I had a pretty good idea of the entire menu but still needed one appetizer that would offset a rich, cheese dish without using meat or sending everyone into a pre-dinner food coma. The answer?: Puff Pastry.<br />
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New recipes for puff pastry wrapped bits of food are everywhere these days and I loved the idea of a pre-dinner carb that wouldn't ruin anyone's appetite. Wandering the aisles of Whole Foods (yes, I do that a lot), I made an obligatory pilgrimage to the cheese section, where I found an amazing, aged, French goat cheese. I knew I had to do something with it and inspiration struck as I grabbed my puff pastry from the frozen section (normally, I would make this myself but on Thanksgiving, I'm happy to use a pre-made).To offset the pungent cheese, I picked up some dried figs.<br />
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To start, let the frozen puff pastry thaw to room temperature and chop the dried figs into small segments - no larger than an inch wide. Set aside when done. <br />
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcoiF3xinx-lp62L8oYz1RnDDFIlxMtqNeQHgta6i_oeBa9vq3pxjpTBjAwvfijqv4S3rBqUVuVnY7h11gIFvV_WmuiuH9qroh60hBTFNkDwwHcu1Kh8gNb4tpwGlNR-OcYYa9tUzK5gI/s400/photo+2+(7).JPG" width="400" /> </div>
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Once the puff pastry has thawed, roll it out on a non-stick or lightly floured surface (I used a non-stick, <a href="http://www.amazon.com/Magic-Dough-Slip-Flexible-Pastry/dp/B001Q6I9GY/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1415809688&sr=1-20&keywords=non-stick+baking+pad" target="_blank">baking pad</a>). *The pastry can either be cut into squares - 2x2 inches, or into circles - about 2 1/2 inches in diameter. I did two test batches, using circles for one and squares for the other and the circle-cut dough turned out better in my opinion. Pre-heat the oven to 330 degrees Fahrenheit at this point.</div>
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<img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7Wg98CPof_MphGP1S2-9T1yqG3_jTsKyjieEwJ8HgbhJRyDzOU1PmLavBhJDpnlVw5Zqdg55sbnp5uFwh8p625No639YjOr5xsUHXnq5yTVVYnzu7_cOof-1eUPHI18T3VpLfmsKwdE/s400/photo+3+(4).JPG" width="400" /> </div>
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Next, grab your cheese from the fridge and cut into small cubes, about 1 1/2 x 1 1/2 inches. Place one cube in the center of the dough, top with 3-4 bits of fig, and drizzle with honey. Fold the dough up, around the ingredients by slightly stretching out four corners of the circle to overlap each other atop the figs, using a dab of water to moisten and seal the folds (*stop to do this every few puffs and thoroughly dry your hands before you handle the rest of the dough or it will stick to your fingers).</div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLbPbFFXbkTE88155TPYg5K1yvByLxzxApf9YN3SIZUe0sSNUufmcKAwpmdmeDwxHhvPMcga0C3drZYA11uc8PJjgsPy_zK_iOqovEb3BAkj0eAGh4om97niv9Bsz2ybLtf26X-QAii78/s400/photo+5+(4).JPG" width="400" /> </div>
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Place the sealed puffs in a lightly greased, standard muffin tin, brush with an egg wash (one beaten egg lasted for three trays worth of these) and bake for 16 minutes. </div>
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Once done, place the pastry puffs on a sheet of parchment paper, atop a cooling rack for 2-3 minutes before serving. <br />
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<b>Ingredients:</b><br />
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- 2 rounds Puff Pastry Dough<br />
- 1 1/2 rounds cheese (preferably an aged goat cheese but any young, pungent cheese will work) <br />
- 6-7 dried figs (dried dates can also be used)<br />
- 3 tbsp honey<br />
- 1 egg <br />
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- 1 muffin tin<br />
- pastry brush <br />
- 1 sheet parchment paper<br />
- 1 cooling rack (optional)<br />
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*Makes 36Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-72644560694879829522014-11-10T11:19:00.000-05:002014-11-10T11:19:12.223-05:00Raspberry Jam Brownies<div class="separator" style="clear: both; text-align: center;">
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During the holidays, Nestle used to put out a raspberry-filled chocolate chip that went into at least half of my baked goods. I was feeling a bit nostalgic for these last week and thought I would try to recreate the chocolate-covered raspberry feel, minus the loads of sugar and food coloring that made up the fake raspberry taste. I also happened to want brownies at the time, so my shopping list read as follows: "chocolate, eggs, and???"<br />
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The easiest way to get the raspberry flavor would be to add in the actual fruit but raspberries are mostly water and would prove either too mushy or too dried out by the end of the baking process. The next best thing, I thought, would be raspberries boiled down to a syrup-like consistency I could add in the way you would use caramel to create a turtle brownie. This led me to the jam aisle, where I went straight for the <a href="http://www.stdalfour.us/" target="_blank">St. Dalfour</a> brand because it's a lifelong favorite and they have one of the best recipes for jam out there - very basic, very true to the original flavor, and as little sugar as possible. Armed with the Four Fruit flavor (I figured the mix of my favorite fruits would add a bit more heft to the final taste), I grabbed some extra semisweet <a href="https://www.guittard.com/" target="_blank">Guittard</a> and headed home. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt-6v1h23naFOoFBM8U59O7wRC3Bpu14KVzkwXJaskVrmvq_Gy_I16cv59vkmPdyUZ0W9UgbmwZj6S2yXAaGWVSFxxNXn9j3snr6TFVKVgCY0Bn0MuwSxwDU0DMbDtedsdgoZjXpylPI/s1600/photo+1+(7).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSt-6v1h23naFOoFBM8U59O7wRC3Bpu14KVzkwXJaskVrmvq_Gy_I16cv59vkmPdyUZ0W9UgbmwZj6S2yXAaGWVSFxxNXn9j3snr6TFVKVgCY0Bn0MuwSxwDU0DMbDtedsdgoZjXpylPI/s1600/photo+1+(7).JPG" height="300" width="400" /></a></div>
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The basic recipe for brownies is: eggs, butter, cocoa powder or melted chocolate, AP flour, vanilla, granulated sugar, and a bit of salt. Beyond that, it's a matter of figuring out what else you want to go into the recipe and futzing around with the ratio of ingredients to compensate.<br />
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To start, pre-heat the oven to 325 degrees Fahrenheit, and beat the eggs until combined in a large mixing bowl (this is another one-bowl recipe - yay!). Add the granulated sugar, vanilla, salt, and melted butter, mixing until combined as well. Next, add in the cocoa powder and flour, introducing the cocoa first and stirring carefully until it is assimilated before adding the flour (stirring to quickly will result in a cloud of powder in your face). Finally, add in the chocolate chips and pour the batter into a greased 13 x 9 pan (glass or metal).<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRadVII5phqYTW7Ozs-n0aj30GlBQWnaREDQ7XJtHUrjPt2fljnryLPyBj6Mz4YWTMOziAHdI3w6HhWfaM0z_IdPLl0zkuktNkM5539C_0sDleTRjIwmyPrvgLOl2q5vM5BkAeIAJMSW0/s1600/photo+3+(4).JPG" height="400" width="300" /> </div>
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This is where we get creative. To control the application of jam to the batter, I fashioned a quick pastry bag out of a ziploc bag. The easiest way to do this is to roll the top of the bag over, so it stands up on its own and keeps the top of the bag from getting covered in jam. Next, spoon the jam (I used the entire jar) into the bag and seal shut. </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTCSWSR2m2HaFVdd7I7T5bhViGdlIQbhmOI9Fazu0dunpgSNomL-9KxoEfznkWsmwZMkvjsMolZzeCT136iqrYeZLv_Iv_bFCZlOBY5nMAw6KBE64p6qAu24fE5a3QQLxWfjGHChzHxc/s1600/photo+4+(4).JPG" height="400" width="300" /> </div>
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Once the bag is ready, hold it so that the jam is at one corner of the bag, and cut a small opening in the corner (no more than 1/2 inch wide). </div>
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At this point, you can start adding the jam to the brownie batter,
tracing a smooth S-curve from one side of the pan to the other, working
your way down the dish. *I used a 'natural' jam that had seeds in it, so
the opening in the ziploc bag did clog at times; go slowly and don't
worry if this happens or you get too much jam in one spot, we're going
to fix that in the next step. </div>
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You should now have a trail of jam snaking through the brownie batter. Drag a sharp knife through the batter, lengthwise, so the jam trails after it, forming an arrow-like pattern in the batter. *You can also do a swirly patter or go back through with the knife to more evenly distribute the jam if you got too much in one area. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7DAN3rxbj6E7CmYFX8AH4BzGnBMOAzowAWVsjUq3XIyRzpATnxZbIiMcyhO-f3qjieK2PDpcvT-G3W3awil_ONxTr5nXQLHU-Enzf66KmmiCZNqJYiTLHQuKQb-PVFte52oRabqoyS0/s1600/photo+2+(8).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7DAN3rxbj6E7CmYFX8AH4BzGnBMOAzowAWVsjUq3XIyRzpATnxZbIiMcyhO-f3qjieK2PDpcvT-G3W3awil_ONxTr5nXQLHU-Enzf66KmmiCZNqJYiTLHQuKQb-PVFte52oRabqoyS0/s1600/photo+2+(8).JPG" height="255" width="400" /></a></div>
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<br />Place the pan in the oven, on the middle rack, and turn the oven from pre-heat to bake. Let bake for 50 minutes, rotating the pan at 25-30 minutes. Once done, a knife inserted into the brownies, should come out clean. Let cool completely, cut into squares, and serve.</div>
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The resulting brownie is just dark and salty enough to offset the undercurrent of fruit jam and does taste almost exactly like a chocolate covered raspberry. These taste even better day two, so let them set for 10-12 hours in a sealed container if you can hold off on eating the whole pan. As I prefer a richer brownie, I would use this batter even without the inclusion of jam. It's all about experimentation, so feel free to make up your own recipe.</div>
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Bon Appetit!</div>
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<b>Ingredients:</b></div>
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- 3/4 c flour<br />- 1 tsp vanilla<br />- 3/4 tsp salt<br />- 3/4 c cocoa powder<br />- 1 3/4 c semisweet chocolate<br />- 4 eggs<br />- 3 tbsp butter<br />- 10 0z jam - preferably a natural or organic type <br /><br />- 1 13 x 9 pan (glass or metal - the latter will bake faster so keep an eye on it)<br />- 1 ziploc or pastry bag<br /> </div>
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<b>Baking Time:</b></div>
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- 325 degrees<br />- 50 min<b> </b></div>
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<br />Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-20575942004145841002014-11-07T10:31:00.000-05:002014-11-07T10:31:02.478-05:00One-Pot-Wonder Tabouleh Bread<div class="separator" style="clear: both; text-align: center;">
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I have been fascinated by bread since I picked up my first .75 centime baguette, piping hot from my neighborhood boulangerie in Paris at age 19. I've followed my nose through markets in Tuscany to find the fresh baked focaccia, boiled a potato until I could shove it through a sieve to bake a braided Russian sweetbread, and learned the hard way that too many serrano peppers make even the tastiest jalapeno cheese bread inedible. So when I saw Parsley, Sage & Sweet's <a href="http://parsleysagesweet.com/2012/05/14/one-pot-tabbouleh-bread-and-part-11/" target="_blank">One Pot Tabouleh Bread</a>, it was too beautifully simple to turn down.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJZYSthpXfrW2yFsM8nI-XimHjYQQjubBk-LRy3N2tcE9prNZsKN72ma9nlCnSLSQJycve2rQhF8v56fxnvBH8oBLoichcI2zVHt1YqGtzpgpyRUVwYBM6v3lqq5EUnfVqKDezFD0CAo/s1600/photo+4+(11).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFJZYSthpXfrW2yFsM8nI-XimHjYQQjubBk-LRy3N2tcE9prNZsKN72ma9nlCnSLSQJycve2rQhF8v56fxnvBH8oBLoichcI2zVHt1YqGtzpgpyRUVwYBM6v3lqq5EUnfVqKDezFD0CAo/s1600/photo+4+(11).JPG" height="400" width="398" /></a> </div>
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This recipe needs only one thing: a 3 quart, non-stick pot. If you don't have this, you can try making the bread in a different pan but the consistency and crust will not be the same. Once you have your pot, it really is a one bowl (and many prep dishes) job.<br />
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First, place bulgur wheat in boiling water, remove from heat, cover, and let sit for 20 minutes while the wheat cooks. In the meantime, you can chop the parsley and mint, thinly slice the green onions, mince the garlic, and zest one, whole lemon. Once the wheat has absorbed most/all of the water, strain it into a prep bowl and pour the tepid water into the pot, adding salt, yeast, and flour. As you mix this up, stir in the wheat, parsley, mint, green onions, and lemon zest (my batter was too dry, so I added an extra 1/3 c water). <br />
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Cover the dough once mixed and place in a warm, dry corner of the kitchen to rise for 60-90 minutes. Stir the dough back down at 90 minutes, cover tightly, and place in the fridge to chill for 10-14 hours. A night and day later (I made mine before bed and baked it the next night), pre-heat the oven to 450 degrees Fahrenheit, take the dough out of the fridge, and decorate with parsley and mint leaves, a few chives, and some grape tomatoes (you can leave them whole or cut them in half if they're on the larger side). Switch your oven to bake and place the pot in to bake for 30-40 minutes (my oven runs a bit cold, so it took 45 min). <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGc2Bp15Xrfy3CNUG05nZSnQitoPvCFJKpTlI0ttELEBAU5LYvD2lch03EcxhtSbuD2xjeQZcpOcrwmciigPnLKDeZ2y9q-XaHP9NStmrHyWyuZv6LP07LBptlhUkJRwvW3z0RZ2bi-xs/s1600/photo+5+(9).JPG" height="317" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Isn't it beautiful? I could barely bring myself to slice it up.</td></tr>
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Once done, let cool before you invert it and it should slide right out of the pot. Flip onto your serving dish and serve with hummus, olive oil and salt, or mozzarella, tomatoes, and basil. </div>
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As you can see, the consistency is dense and packed with flavor. My favorite way to serve this is to pan fry a slice in olive oil (only one side - lightly warm the other side but it should still be soft) for a minute or two and serve with olive oil and extra grape tomatoes. I may even freeze a bit to be cubed, roasted, and served with a ripe cheese for Thanksgiving. </div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv6_T1aDiJ35a58iiKwcdE173K1eC47cmHIfjId76Ey_ar4iy9I4nGzeU9wlBb5-iXxFIv210VusKEit6u-xS55LvkKNlVRqkhyAARTCzAVZjKnFjvSw8P6cdXxc5sjJ2BPTeEEAAIkos/s1600/photo+2+(19).JPG" height="312" width="400" /> </div>
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<b>Ingredients:</b></div>
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- 2 1/4 c tepid water<br />
- 3-4 tsp kosher salt<br />
- 1 pacquet Active Dry Yeast - .25 oz<br />
- 4 c All Purpose Flour<br />
- 1/3 c bulgur wheat (fine to medium grain)<br />
- 1/3 c boiling or very hot water<br />
- large handful parsley leaves, chopped<br />
- small to medium handful mint leaves, chopped<br />
- 4 green onions, sliced thinly<br />
- 4 - 5 cloves garlic, finely minced <br />
- 1 lemon, zested<br />
- 1 cup extra-virgin olive oil</div>
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- 1 tsp tasting salt (think Maldon's)<br />
- grape tomatoes - cut in half or left whole if smaller<br />
- 3 or 4 chives and extra parsley and mint for topping</div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-67521023652219975292014-11-05T10:52:00.001-05:002014-11-05T10:52:37.470-05:00Pumpkin Ravioli With Parnsips & Brown Buttered Sage<div class="separator" style="clear: both; text-align: center;">
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My first experience with pumpkin-filled pasta stretches back to 6 months in Tuscany as an undergrad, studying languages and (of course) food. My cooking class was taught by an English expat architect who, I swear, knew how to make pasta, pair wines, and pick a stellar olive oil on par with any Italian nonna. </div>
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I'll never forget standing in her kitchen, with a handful of students, kneading squid ink, pesto, and pumpkin into various pasta doughs, passing it through the press over and over, and cutting it into delicate squares and shapes to be stuffed with the ingredients that lay scattered around the counter in little, sliver prep bowls. It was a surprising amount of work for such a small piece of food but when I tasted the pumpkin stuffed ravioli in a walnut cream sauce at the end of an evening's hard work, I was smitten.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxOw_XE5X-LgsZGZNY0JzAqjtN0BMOjcEbiGAPeo7fVVFWoqI3iCaZ-YwK_KoXnjGelZ-GjF7StY18DlrwnH6JDZwpPFIQjGMjEqT1VMHwdNT8F0GqW6hfehxXKGPPFa-CQoou347UpE/s1600/photo+4+(3).JPG" height="400" width="362" /> </div>
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You can understand how, every time I see pumpkin-filled ravioli, I buy as many boxes as I can carry and hoard them in the freezer like we're expecting an apocalypse (yes, my apocalypse would be survived with pumpkin ravioli). My favorite, readily available version, is <a href="http://www.traderjoes.com/fearless-flyer/article/1892" target="_blank">Trader Joe's Honey Pumpkin Ravioli</a>. The first time I came home with these, I realized that I had a problem; I only knew how to a cook a walnut cream sauce, which is too heavy for a warm, late September. </div>
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So what DO you do with pumpkin ravioli otherwise? My go-to answer came from a former boss/cook who's reply was, "brown buttered sage of course." I throw in some parsnips to up the veggie count and we have ourselves a viable, non-food coma inducing recpie! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EKWLQk0px94mP5X_MqWcSGjl6vsG7rTZ12njeVXlTyWrvJrUMUH59uHc1Ap0q5SdN7vSqdwPbMmwo7VCMeCnk6kHQ8AKuhPOxp9F6EHefnlk35xJl3bIYEn94EgbsetQvwMpjgd5TD0/s1600/photo+1+(5).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9EKWLQk0px94mP5X_MqWcSGjl6vsG7rTZ12njeVXlTyWrvJrUMUH59uHc1Ap0q5SdN7vSqdwPbMmwo7VCMeCnk6kHQ8AKuhPOxp9F6EHefnlk35xJl3bIYEn94EgbsetQvwMpjgd5TD0/s1600/photo+1+(5).JPG" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsnip #1 peeled and cubed</td></tr>
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Pre-heat your oven to 400 degrees Fahrenheit, place about half a pot of water on boil, and add in a tsp of kosher salt and a tbsp of olive oil to help the pasta not stick to itself or the pan. Add the pasta to the water once it is boiling. While the pasta cooks (this process takes 7-8 minutes, depending on the pasta), turn your attention to the parsnips. A good one will have a firm, white peel and might be a bit woody at the core; avoid parsnips with puffy or slightly soft peels. Using a vegetable peeler or pairing knife, peel each parsnip and cut into cubes (size doesn't matter much, so long as you are consistent or the pieces won't cook evenly). </div>
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<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifBYB6UTpV5f5WI6O5bN4OoGC21usjwYwRwNjVU0U7ECJiFPM9XUBgTVxg9xFHEp13UQ_aetiV05LH_SvNdXIpypB9DRpPBdl0LKdOGrkqbZC_FXaIdJr958ZJvlCUS5BO72loTTuJ7zI/s1600/photo+5+(3).JPG" height="348" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced and roasted parsnips</td></tr>
</tbody></table>
Place the cut up parsnips on an aluminum foil lined baking sheet, add 1 1/2 tsp olive oil, 1 tsp salt, 1 tsp pepper, 1 tbsp garlic, 1 tsp cinnamon, and 1/4 tsp nutmeg, tossing until the cubes are evenly coated. Spread evenly on the pan and place in the oven (turning it from 'pre-heat' to 'bake') for 20-40 minutes. Parsnips are done when tender and easily pierced with a fork or knife.<br />
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*About the time you put these in the oven, your pasta should be finishing up, so go ahead and check it (when a stuffed pasta shell is cooked, it will float to the top of the pan). When done, remove the pasta from heat, strain, and set aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98yw8ZFJgp8aQZgu34G3wTuAhE7RyVrDdhwM_tf4jro-GxSg4R7y3DiHLswinNw1kWEIY64XGfZQ3-2pk5CblpBI2BW3ScjHazEzXVksQxtfZdeXUXvoDuFj5uGuJ1aTJ8g95tSDJoMM/s1600/photo+3+(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98yw8ZFJgp8aQZgu34G3wTuAhE7RyVrDdhwM_tf4jro-GxSg4R7y3DiHLswinNw1kWEIY64XGfZQ3-2pk5CblpBI2BW3ScjHazEzXVksQxtfZdeXUXvoDuFj5uGuJ1aTJ8g95tSDJoMM/s1600/photo+3+(3).JPG" height="338" width="400" /></a></div>
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Next, break out the sage, butter, and place 3 tbsp butter in a saucepan on the stove, using a medium-high heat to melt and brown it. As the butter melts, you'll start to notice it turning a golden brown color around the edges, this means that it's time to add in the sage. When adding the sage, tear it by hand. Cutting sage with a knife allows oxidization and turns the cut edges black. Toss it into the butter, stir, and lower the heat as soon as the sage has crisped up (about 1 minute). *Sage can release some amazing flavors when prepared correctly but if burned, it turns bitter, so watch out for any pieces turning black as they fry and remove from heat immediately if this happens.<br />
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When the butter is browned and the sage is fried, lower the heat to medium-low, toss in the roasted parsnips, and gently, mix in the pumpkin ravioli. Voila, a perfect blend of sweet and savory to be served up on cold nights. Enjoy!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRVSyskd-rRyDojobx207yA3EXRHqfEoK0O3_7jCDfd2cuCn2lsgktIf6BBeV9U4GaaQpEXBQPAaBLA4XXA471qVjqDwU5yAbSYX_wpAeEiUcmId_i4i2A6SyMXNLP_xGnr8P3SyiekY/s1600/photo+2+(6).JPG" height="370" width="400" /> </div>
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<b>Ingredients: </b></div>
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- 1 package pumpkin ravioli</div>
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- 2 1/2 tbsp olive oil</div>
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- 2 tsp salt</div>
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- 2-3 parsnips</div>
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- 1tsp pepper</div>
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- 1 tbsp garlic</div>
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- 1 tsp cinnamon</div>
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- 1/4 tsp nutmeg</div>
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- 3 tbsp unsalted butter</div>
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- 1 large handful (or packet) of sage, hand torn</div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-14966318024628741542014-11-03T11:27:00.000-05:002014-11-03T11:27:04.478-05:00East Harlem Cafe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nbMuwfw8v_KMNlScYTxT2BVxnUp-OUmgd7nCQM0H2deLVEWebtCeao6GeNDOEuLkpw0Nq19iwsVglJNbBFI3hHm2a6EiZjIPqw4hzNe1ISJUySQdsL6XYJ63Ne3S-X0qkhyphenhyphen8_w3BVYA/s1600/photo+1+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nbMuwfw8v_KMNlScYTxT2BVxnUp-OUmgd7nCQM0H2deLVEWebtCeao6GeNDOEuLkpw0Nq19iwsVglJNbBFI3hHm2a6EiZjIPqw4hzNe1ISJUySQdsL6XYJ63Ne3S-X0qkhyphenhyphen8_w3BVYA/s1600/photo+1+(5).JPG" height="400" width="341" /></a></div>
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Living on the edge of Spanish Harlem, I often find myself lamenting the lack of local spots for drinks, brunch, and just hanging out. However, I am discovering of late that I am much mistaken. The <a href="http://www.eastharlemcafe.com/" target="_blank">East Harlem Cafe</a> is one of those cute little places that stares you in the face as you march off to work every day - you see it but rush past. Fortunately for me, I have a friend who is keyed in to these little spots and raved about the Cafe until I finally stopped in for a coffee....and kept going back. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi361MstErzcxFBgXAkTjVrWjf851rkSL0qB6EK8rNwUi8bx5GkOqtG0HwhbkGBPGnBW1tZ7hUaqUf_2WDi0IEHqdPV3vYGC5m-Qhl7nrJoQRdzs3zlD7odC8ZqfgVcfl5Yb1WbA2nisqA/s1600/photo+2+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi361MstErzcxFBgXAkTjVrWjf851rkSL0qB6EK8rNwUi8bx5GkOqtG0HwhbkGBPGnBW1tZ7hUaqUf_2WDi0IEHqdPV3vYGC5m-Qhl7nrJoQRdzs3zlD7odC8ZqfgVcfl5Yb1WbA2nisqA/s1600/photo+2+(5).JPG" height="376" width="400" /></a></div>
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The Cafe is a perfect mix of great coffee and food, with a
homegrown charm you don't see very often anymore. The art is all local,
celebrating the area, and a rack of books in the corner just begs you
to pick one up and settle into the couch with a cup of coffee. We sat down for brunch this past Sunday, around noon and watched a steady stream of people come and go for the next two hours. It's the perfect balance of to-go coffees and pastries and those of us who come to hang out; always busy but there's usually an open seat to be had (no waiting in line for a table at brunch!). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvOyRQ_lAoBCIslbOjn5EhmqJB1M7CfjdE1h45rHgGtkzADIl6J9dFJlhPhpjC2ek1cYTyp313-WDZHTbMk_eWmlbfnxC78TPEhwN21ZSoYoZ-DRRRZnWRKVEG4AcVL9DbcjYxBjX_Dk/s1600/photo+3+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvOyRQ_lAoBCIslbOjn5EhmqJB1M7CfjdE1h45rHgGtkzADIl6J9dFJlhPhpjC2ek1cYTyp313-WDZHTbMk_eWmlbfnxC78TPEhwN21ZSoYoZ-DRRRZnWRKVEG4AcVL9DbcjYxBjX_Dk/s1600/photo+3+(3).JPG" height="173" width="400" /></a></div>
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Not only do they make a killer mocha latte, they also have a wide range
of delicious pastries,
make a great BLT, Waldorf Salad, and the BEST wholewheat pancakes i've
ever had. This is a big deal because I don't like wholewheat pancakes,
being a dedicated member of the buttermilk camp. Yesterday, I was feeling
something different and their pancakes get rave reviews, so I went for
it with a simple order of plain, wholewheat pancakes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHCr8fJEHGNo4I6-WR5v2kvJfcDbJAS_xx4BpujTtY5MIIkH21XDG3fy_o63sasvaYb6VLGnKmdVZzSF9uf52uGHy2b9KqgLDIdKf65KVsNM3FKuAJeCRd5Z6JDlQKpyvpTcvGwy3plg/s1600/photo+5+(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIHCr8fJEHGNo4I6-WR5v2kvJfcDbJAS_xx4BpujTtY5MIIkH21XDG3fy_o63sasvaYb6VLGnKmdVZzSF9uf52uGHy2b9KqgLDIdKf65KVsNM3FKuAJeCRd5Z6JDlQKpyvpTcvGwy3plg/s1600/photo+5+(3).JPG" height="355" width="400" /></a></div>
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The result was an amazingly healthy feeling, filling, and delicious
stack of three, fluffy cakes, topped with whipped cream, powdered sugar,
and strawberries. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZjiarg9InXrR6JaytRfwh_ZlypCA_3W3CxtUNqyErzM1j75u_eL9W3AjK_Vh7_0h5hxeHrUh7lLuXF89YIaqYaO8V80oAQAoK7IsNYfm2OtIeP233iUe8UO41EZfxSRSgEoYiX47nyQ/s1600/photo+4+(3).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcZjiarg9InXrR6JaytRfwh_ZlypCA_3W3CxtUNqyErzM1j75u_eL9W3AjK_Vh7_0h5hxeHrUh7lLuXF89YIaqYaO8V80oAQAoK7IsNYfm2OtIeP233iUe8UO41EZfxSRSgEoYiX47nyQ/s1600/photo+4+(3).JPG" height="292" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana-Pecan Wholewheat stack - gorgeous no?</td></tr>
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The Cafe also offers banana-pecan pancakes, which my friend ordered and declared fantastic.</div>
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Go check it out! </div>
Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-88557494180076188362014-10-31T10:53:00.003-04:002014-10-31T10:53:44.208-04:00Sweet Potato Chili - Vegetarian, Vegan, & Delicious<div class="separator" style="clear: both; text-align: center;">
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After making the <a href="http://theraspberrymacaron.blogspot.com/2014/10/twice-baked-mexican-sweet-potatoes.html" target="_blank">Twice-Baked Mexican Sweet Potatoes</a>, I happened to have a few potatoes left over and no ideas for what to do with them. I remembered seeing a chili involving sweet potatoes but all of the recipes I knew of called for ground beef or turkey and were generally too heavy for what I wanted. Turning to Google, I happened to stumble upon this fabulous <a href="http://cookieandkate.com/2011/sweet-potato-chili-recipe/" target="_blank">recipe</a> that is not only vegetarian but vegan as well! For those of us with plenty of friends with special dietary needs, this is a godsend and I spent the better part of yesterday raving about it to anyone who would listen.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BFK77nBrzaGgiBkQ1wTny8OOL1wjPE405jatZ2a19yiEPWy2klDB5gmzeC9f_W1qsW1AmeGO4IjV0NYwkuwsw8MrDAB0TlI8TfoF5OEc2PropbBr0snmOYe5TwYkQSg2XjSn8TMbJIo/s1600/photo+1(1).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BFK77nBrzaGgiBkQ1wTny8OOL1wjPE405jatZ2a19yiEPWy2klDB5gmzeC9f_W1qsW1AmeGO4IjV0NYwkuwsw8MrDAB0TlI8TfoF5OEc2PropbBr0snmOYe5TwYkQSg2XjSn8TMbJIo/s1600/photo+1(1).JPG" height="300" width="400" /></a> </div>
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First, scrub and peel the sweet potao(es) (mine look odd because I geeked out and used my apple peeler again). Cut into cubes and place in a 4-6 quart crock pot, dutch oven, or large stockpot. Then cut up and add in two bell peppers (the recipe uses one green and one red but I used 1 1/2 green), along with one chopped up red onion (1 medium or 2 small). Add in 2 tablespoons olive oil, stir to coat evenly, and cook covered. For a crock pot, use high heat, using medium-high heat for the dutch oven and/or stockpot. Stir occasionally until the onions start turning translucent.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCndjKxpvjMRRXfrBxyDXtjaxwS0cG-EvHjNJGX_mJuyIyPUemrPx8xWDJSNdHtrgmoLsWD-Ogt54kdR2Vh1INpbXnhqpJ68i_GXb7wRWVIIh9jXookF27bRApTMS4EzhdQtpUJhu__Is/s1600/photo+1(2).JPG" height="300" width="400" /> </div>
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Once the onions start to turn, put the heat on low (crock pot) or medium-low (dutch oven or stockpot) and add the minced garlic, spices: chili powder, cumin, cocoa powder, cinnamon, and salt and pepper, and canned ingredients: diced tomatoes, beans, and broth. *The recipe calls for cayenne pepper as well but I prefer a sweeter chili and left it out. I also used canned, diced tomatoes with garlic, in addition to the minced garlic cloves and it didn't overpower the dish at all.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmlMpLaySxvDEspBmqzaDF1RINIT0iKC9lo9llqSJnS9ymB-IGLOUNeZM_FJRFx6WZ1W8ESY2c3K6WdZU1oJOe8YUe9kBX9bdxCYUTVyZI9-UVHdoAMbcnlKG9xWcXrh_Y6iCp5cMiSE/s1600/photo+5(1).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmlMpLaySxvDEspBmqzaDF1RINIT0iKC9lo9llqSJnS9ymB-IGLOUNeZM_FJRFx6WZ1W8ESY2c3K6WdZU1oJOe8YUe9kBX9bdxCYUTVyZI9-UVHdoAMbcnlKG9xWcXrh_Y6iCp5cMiSE/s1600/photo+5(1).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spice lineup</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZkHE3DW8_V8YND8-IdMmSEerJ6o8xx1xpCrxwnpyBYB1dOh46jgexaUIRSHg7e94QauPEyX_jRcBgMvK2GdxeqNI4Mt8YdoahiOvTZ14LNyEc2jdbcng6qeKQPwJzMFPEIShhpcygWE/s1600/photo+2(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZZkHE3DW8_V8YND8-IdMmSEerJ6o8xx1xpCrxwnpyBYB1dOh46jgexaUIRSHg7e94QauPEyX_jRcBgMvK2GdxeqNI4Mt8YdoahiOvTZ14LNyEc2jdbcng6qeKQPwJzMFPEIShhpcygWE/s1600/photo+2(2).JPG" height="400" width="387" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of my favorite things about this recipe is the use of cocoa powder!</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWdam4PHcMqLWBq40UIgW93co9gBWc4uXYqPKM6Ps8aFfPebIW03c_CmhwlQVqXy56L98jupW5sQHthmCXd-Wl3w1VXLmTPw8U144DeOQMIpx4Z4nuKnwemFkChtskSMw0nlBhjFwNr0/s1600/photo+3(2).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWdam4PHcMqLWBq40UIgW93co9gBWc4uXYqPKM6Ps8aFfPebIW03c_CmhwlQVqXy56L98jupW5sQHthmCXd-Wl3w1VXLmTPw8U144DeOQMIpx4Z4nuKnwemFkChtskSMw0nlBhjFwNr0/s1600/photo+3(2).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spiced and waiting for the canned goods</td></tr>
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Once you have added everything into your chosen cooking device, cover and cook on high for 45 minutes - 2 hours. *Using a crock-pot, I had a few additional cooking options, so I stretched the process out to fit my schedule - simmering the dish all night (6 hours), turning it on high while I got ready in the morning (1 hour), turning it off, and finishing it up on high for 2 more hours that night. I could have left it on high to begin with and been done in 2 hours but I didn't feel like staying up.<br />
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No matter how you cook it, once the sweet potatoes are soft and the liquid has reduced down slightly to a more chili-like consistency, it is done. Serve with tortilla chips, sour cream, scallions, and perhaps some shredded cheese.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmlMpLaySxvDEspBmqzaDF1RINIT0iKC9lo9llqSJnS9ymB-IGLOUNeZM_FJRFx6WZ1W8ESY2c3K6WdZU1oJOe8YUe9kBX9bdxCYUTVyZI9-UVHdoAMbcnlKG9xWcXrh_Y6iCp5cMiSE/s1600/photo+5(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<b>Lessons learned:</b> I used two potatoes instead of one and the recipe filled a
whole 5 quart crock pot, so halve it if you don't have room to freeze
the extra or a house full of hungry people to feed. Normally, I am the person who hovers over a dish, spicing and re-spicing it until I am satisfied but I only spiced this one as everything went in to the pot. Over 6 hours later, it was perfect, without one, single alteration. Don't worry, this is a dish you CAN'T mess up. <br />
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<b>Ingredients:</b><br />
<br />
- 1 medium red onion, chopped<br />
- 1 green bell pepper, chopped<br />
- 1 red bell pepper, chopped<br />
- 1 medium sweet potato, peeled and cut into 1⁄2-inch pieces<br />
- 4 garlic cloves, pressed or minced, or 1 heaping tablespoon of minced garlic<br />
- 1 tbsp chili powder<br />
- 1 tsp ground cumin<br />
- 1 tsp cayenne pepper (more or less, depending on how spicy you like your chili)<br />
- 2 tsp unsweetened cocoa powder<br />
- ¼ tsp ground cinnamon<br />
- ground sea salt and black pepper<br />
- 28-ounces canned diced tomatoes, including the liquid*<br />
- 1 can black beans, rinsed and drained<br />
- 1 can kidney beans, rinsed and drained (also known as <a href="http://www.cannellini.com/" target="_blank">Cannellini</a> if you have a can of those on hand)<br />
- 2 c OR one 14 oz. can vegetable broth<br />
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<br />Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-27811765263688237392014-10-29T10:44:00.001-04:002014-10-29T10:44:42.006-04:00Apple Crumble<div class="separator" style="clear: both; text-align: center;">
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Another way to use up a surplus of apples from your annual <a href="http://theraspberrymacaron.blogspot.com/2014/10/apple-picking-in-new-york.html" target="_blank">apple pickin</a>g trip is to make a deliciously easy apple crumble. I used this <a href="http://www.twopeasandtheirpod.com/apple-cinnamon-crumble/" target="_blank">recip</a><a href="http://www.twopeasandtheirpod.com/apple-cinnamon-crumble/" target="_blank">e</a> for a basis and my handy <a href="http://www.amazon.com/Industries-5920-Apple-Peeler-Slicer/dp/B001A6E91E" target="_blank">apple peeler</a> for all of the hard work.</div>
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Pre-heat your oven to 350 degrees Fahrenheit, have a large bowl of 2-3 tablespoons lemon juice (1-2 lemons) on hand, and get your apple peeler (or someone with a steady hand and good pairing knife) ready, and peel, core, and cut up 6 apples (the recipe calls for 8 cups chopped and the ratio is 1c=1apple but the apples I used were on the larger side). As per my explanation of why lemon juice is important <a href="http://theraspberrymacaron.blogspot.com/2014/10/upside-down-apple-cake.html" target="_blank">here</a>, immediately coat your apples in lemon juice once cut up or they will turn brown. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXBFaTj4rtirSdzSeItRJkPSNRr76TpXhMeZ09CC-VJ6kF0n5G-O-mCvuXLBCxqxoGV66dLCxoXwKWfDaOjFsu7_wKt4g6RrVbPAZP2Sp0zY6DJqdkMnWHIqEY7SsB05FDut-QrBp3Wo/s1600/photo+1+(8).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNXBFaTj4rtirSdzSeItRJkPSNRr76TpXhMeZ09CC-VJ6kF0n5G-O-mCvuXLBCxqxoGV66dLCxoXwKWfDaOjFsu7_wKt4g6RrVbPAZP2Sp0zY6DJqdkMnWHIqEY7SsB05FDut-QrBp3Wo/s1600/photo+1+(8).JPG" height="300" width="400" /> </a></div>
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Once the apples are insulated in the lemon juice, place them in a large mixing bowl and add in the vanilla, granulated sugar, cinnamon, and flour. Mix together until the spices are combined and the apples are evenly coated. Doing this by hand is easiest. It's also very messy but I think that's part of the fun.<br />
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<tr><td class="tr-caption" style="text-align: center;">Spiced and ready to go</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCttUXaMysNG8X0ECqPnVOr2g7t711gVNOb_PtaX_PrQeCpQ9wrTvauN58DMpXsIpXJOUF0TX575c57B3_n14mgzXOU7iEfx7VGqzwBQgrfzmEDajsN62M9EVIjU_EM6EwBXY8YOyyH8/s1600/photo+4+(6).JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXCttUXaMysNG8X0ECqPnVOr2g7t711gVNOb_PtaX_PrQeCpQ9wrTvauN58DMpXsIpXJOUF0TX575c57B3_n14mgzXOU7iEfx7VGqzwBQgrfzmEDajsN62M9EVIjU_EM6EwBXY8YOyyH8/s1600/photo+4+(6).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thoroughly combined and ready to be put in the baking dish</td></tr>
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Set the apple mixture aside and turn your attention to the crumble topping. Again, this is a one bowl job (love it when that happens): add in the remaining flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Combine and add in the butter by hand (you can also use a pastry cutter or two knives - crossing the blades in a scissor-like action, in a pinch), mixing until everything starts to stick together in clumps.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSICX_4HoQ0tuOiBdmCd2XMN0VRtQpt5_QlrYEV41b5Ul3KMICzbhUBknkj9s7Cf9OEop8GpHBOVBEP0Cpjl0YXWCBgaDK_CO0-aV4N_gmaY1JoZNjcYDqHBx74olUhJPFuf-sggWAjAA/s1600/photo+5+(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSICX_4HoQ0tuOiBdmCd2XMN0VRtQpt5_QlrYEV41b5Ul3KMICzbhUBknkj9s7Cf9OEop8GpHBOVBEP0Cpjl0YXWCBgaDK_CO0-aV4N_gmaY1JoZNjcYDqHBx74olUhJPFuf-sggWAjAA/s1600/photo+5+(5).JPG" height="300" width="400" /> </a></div>
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Grease a 13x9 baking pan (the original recipe uses a cast iron skillet but I made a bigger batch and put it in a baking pan, which worked well) with a tablespoon of butter and pour the apples into the baking dish. Top with the crumble mixture, sprinkling it evenly over the top, and place in the oven (make sure it is set to 'bake' not 'pre-heat'). Bake for 40-45 minutes or until the top is browned and bubbling.</div>
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Serve warm with fresh whipped cream or ice cream. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o8FZTL0Y0ggrWnagQSkKIwFP3EshEHms8b1GN6-pLIE4zuzZF459vTWNHTK9nrea9OTtqa-vRwkY67ui4M2kr_7wYHxbRVSF5Hdu-AhPlZThDEdwyQKPnYpPLgMWcWaiv4YvElrFepU/s1600/photo+2+(9).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6o8FZTL0Y0ggrWnagQSkKIwFP3EshEHms8b1GN6-pLIE4zuzZF459vTWNHTK9nrea9OTtqa-vRwkY67ui4M2kr_7wYHxbRVSF5Hdu-AhPlZThDEdwyQKPnYpPLgMWcWaiv4YvElrFepU/s1600/photo+2+(9).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Done!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<b>Lessons learned:</b> DO NOT pack the crumble on top of the apples. When the recipe says 'sprinkle,' it's not playing around. I made too much of the topping, so I packed it on and while it did form a nice crust, the top was a bit dry. In hind site, I would also have used more butter in the topping, so the consistency is moist but not wet. Even with those notes, this dish was a favorite dessert and will be served again, so don't worry about messing it up because you can't!<br />
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<b>Ingredients:</b><br />
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- 8 c peeled, cored, and sliced apples<br />
- 2-3 tbsp fresh lemon juice<br />
- 1/2 tsp vanilla extract<br />
- 1 c granulated sugar<br />
- 1/2 tsp ground cinnamon<br />
- 1/2 c all-purpose flour<br />
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For the crumble topping:<br />
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- 1 c all-purpose flour<br />
- 1 c old-fashioned oats<br />
- 2/3 c brown sugar<br />
- 1/2 c granulated sugar<br />
- 1 tsp salt<br />
- 2 tsp ground cinnamon<br />
- 12 tbsp cold unsalted butter, diced<br />
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0tag:blogger.com,1999:blog-8285369551862249155.post-54633075138779535602014-10-27T11:30:00.000-04:002014-10-27T11:30:19.753-04:00La Marqueta - Spanish Harlem Renaissance <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQe_0WuQRlTzVVZVFgdv_JLNdKDP1idPTcQZfpZqPp9tXrQTEkfgrQVYOruMF4aT5aNNdLqpE1Z-xJpPwyrZK-_Rf3zVE4oeMgMKzGBVJwQp7e_JgM_ISpE09HL3EBIAGENUKALNvU70/s1600/photo+1+(11).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWQe_0WuQRlTzVVZVFgdv_JLNdKDP1idPTcQZfpZqPp9tXrQTEkfgrQVYOruMF4aT5aNNdLqpE1Z-xJpPwyrZK-_Rf3zVE4oeMgMKzGBVJwQp7e_JgM_ISpE09HL3EBIAGENUKALNvU70/s1600/photo+1+(11).JPG" height="255" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the outdoor section of the market</td></tr>
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Yesterday, I found myself with some unexpected free time, so I trudged (pre-cofee) over to a local cafe, where I ran into a good friend on her way to a food truck fest in Spanish Harlem. Now, I live on the edges of this area but when she said that she wanted to walk up to 115th and Park, I was skeptical.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuksN10lC8L58Wci9rU0cZUo_xXNTM2PNBm5NMK2Zy-Q13ca98NaJhnrcSkRJEWV4F_3Rmg3kGGq2ervksZxnFVeg_jH2dM_gb03N_emuf7SjqegZWGSGQBcytWgLFwHaN43MGiZaOeL4/s1600/Food+Truck,+La+Marqueta.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuksN10lC8L58Wci9rU0cZUo_xXNTM2PNBm5NMK2Zy-Q13ca98NaJhnrcSkRJEWV4F_3Rmg3kGGq2ervksZxnFVeg_jH2dM_gb03N_emuf7SjqegZWGSGQBcytWgLFwHaN43MGiZaOeL4/s1600/Food+Truck,+La+Marqueta.png" height="258" width="400" /></a></div>
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However, <a href="http://www.nycedc.com/project/la-marqueta" target="_blank">La Marqueta</a> turned out to be the most awesome discovery of the weekend. It's reminiscent of Borough Market, under London Bridge, or the historic Charleston City Market on King St., with the whole thing built under the train tracks, half indoors, and half out-of-doors for the food trucks that rotate through. While 'under the train tracks' doesn't sound appealing, this burgeoning market (literally translates to La Marqueta) is home to a bevy of promising food trucks and locally grown businesses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RjmIHQDhjuNfqrSeQXZmqyg68BPR_Ic-B84JPNsOHsUw0Aanqrn0XvrrqeIGMn07f9fcZh1pU_fCQskaTXWZ1vnEIVU-iLHczwmFvn1qI4sWsU1lUHcQpbgrPjLFkPDT4-XaYiWxqng/s1600/photo+(15).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8RjmIHQDhjuNfqrSeQXZmqyg68BPR_Ic-B84JPNsOHsUw0Aanqrn0XvrrqeIGMn07f9fcZh1pU_fCQskaTXWZ1vnEIVU-iLHczwmFvn1qI4sWsU1lUHcQpbgrPjLFkPDT4-XaYiWxqng/s1600/photo+(15).JPG" height="400" width="300" /></a></div>
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Two of my favorites were <a href="http://snowdayfoodtruck.com/thefood-2/" target="_blank">Snowday</a>, a Maple Syrup laden <a href="http://drivechangenyc.org/" target="_blank">Drive Chang</a>e food truck that uses "locally sourced food...[and] hire[s], teach[es] and empower[s] formerly incarcerated youth," and the <a href="http://hotbreadkitchen.org/" target="_blank">Hot Bread Kitchen</a> (indoor section), which "enables immigrant women to leverage skill, passion, and traditional bread-making knowledge to become professional bakers and food business owners." *After 2pm on the weekends, you can get up to $10 worth of bread for whatever you feel like donating.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4OcJd8P2xHTZVFaFXhLzHtqP5xKFz3PlnfZBaNYCqjkMUF0XtUaoW2JdpmovrMTcPTM27-val7FLVqhLlCFc_ywuqRxjIf281ySgu-UssTJX-KIq-RhN8U0K7pJhK7b1dIcWf9CTZ7c/s1600/photo+5+(7).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4OcJd8P2xHTZVFaFXhLzHtqP5xKFz3PlnfZBaNYCqjkMUF0XtUaoW2JdpmovrMTcPTM27-val7FLVqhLlCFc_ywuqRxjIf281ySgu-UssTJX-KIq-RhN8U0K7pJhK7b1dIcWf9CTZ7c/s1600/photo+5+(7).JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Maple cupcake and cotton candy from Snowday - amazing sugar rush!</td></tr>
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These social justice oriented enterprises not only combine my two favorite things: cooking and social activism, they also serve as part of the movement to revitalize this market and bring more people into the area. With everything from Maple cotton candy and cupcakes, to Korean fare, empanadas, fresh baked bread, and fried plantains, this is the perfect place to chow down on the weekend or grab a beer and hang out while the band plays.<br />
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Check it out! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXaEAlCtzLmihsvtUFQcY4Zif5gLkSuiKELr3mM8HqYXMJHvhG5q1h3sOkTyUWgAB6rYp1_bC3sZPp_yiPV69ZdS__56u5XqbWjNpuhbKfspSrz1UPraKQUmCJY7pA6JYLq1kJdjSKjs/s1600/photo+2+(15).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXaEAlCtzLmihsvtUFQcY4Zif5gLkSuiKELr3mM8HqYXMJHvhG5q1h3sOkTyUWgAB6rYp1_bC3sZPp_yiPV69ZdS__56u5XqbWjNpuhbKfspSrz1UPraKQUmCJY7pA6JYLq1kJdjSKjs/s1600/photo+2+(15).JPG" height="400" width="326" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indoor market hours - go see the Hot Bread Kitchen!</td></tr>
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Christinehttp://www.blogger.com/profile/17098674532307856416noreply@blogger.com0