tag:blogger.com,1999:blog-56612407525851083352024-03-18T00:18:33.701-07:00SWEET AS SUGAR COOKIESLisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.comBlogger441125tag:blogger.com,1999:blog-5661240752585108335.post-72790336350172273662015-05-31T21:00:00.000-07:002015-05-31T21:00:10.963-07:00Lime Raspberry Swirled Blondies <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZPvA9mYp0RqdCrbqkOmVf4KPgj_uvDB9Azd-2IAwt4x7ig3eg73RQufcnWk2zk1mCPKDUH3ULtixhRBJdAQwuet1x3nEsMsobFzoa-UPoMXupbLy7kyfd9LYxK4GF8kjL_d-i0aANHY/s1600/raspberry+2%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbZPvA9mYp0RqdCrbqkOmVf4KPgj_uvDB9Azd-2IAwt4x7ig3eg73RQufcnWk2zk1mCPKDUH3ULtixhRBJdAQwuet1x3nEsMsobFzoa-UPoMXupbLy7kyfd9LYxK4GF8kjL_d-i0aANHY/s400/raspberry+2%25281%2529.jpg" width="400" /></a></div>
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For this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>, I was assigned to the blog, "<a href="http://bakingandcreatingwithavril.blogspot.com/">Baking and Creating with Avril</a>." When you read her profile, you'll find that it's short and sweet. She states that she started her blog to share her love of being in the kitchen. Then, once you start perusing her blog, you'll find that it's totally sweet and anything but short. She has recipes that will have you bookmarking for days, which naturally made it difficult to choose just one to share. As a result, I went ahead and made TWO of her recipes instead - the <a href="http://bakingandcreatingwithavril.blogspot.com/2010/12/very-belly-christmas-and-bursting-with.html">Cranberry Almond Cake</a>, and the <a href="http://secret-recipe-club.blogspot.com/">Raspberry Swirl Blondies</a>.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxy8GLnSxZU-GrsKqZbjyL7iMOLtbtPpT5A_MDYK-9qst6UrvYgI0WnWA9K2EfcnLgu27gdF4t7zhxxmaULBXC3uHCpETk7DaCXGnP3XWivAXRRnMCRxOYx4ayGTGGjAkAeZ8s48KmjiU/s1600/raspberry+3%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxy8GLnSxZU-GrsKqZbjyL7iMOLtbtPpT5A_MDYK-9qst6UrvYgI0WnWA9K2EfcnLgu27gdF4t7zhxxmaULBXC3uHCpETk7DaCXGnP3XWivAXRRnMCRxOYx4ayGTGGjAkAeZ8s48KmjiU/s400/raspberry+3%25281%2529.jpg" width="400" /></a> </div>
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I dressed up the blondies a bit by adding some lime zest to the batter. Just so you know, the batter will not look like a lot when you put it into the pan (I almost thought about making more), but it puffs up beautifully in the oven. Once baked, I finished them off with drizzled white chocolate and chopped almonds. The flavor combo of the raspberry and lime was fantastic! And the blondies themselves were chewy, cakey, and melt in your mouth good. I would love to try these out again using a different type of jam, maybe blueberry, or apricot, yummmmy!!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvYBsF_VLGxCM8GwkruBrPcooH5qLPQN9CyD8yGOobPkUWMf_Z6ncK0tOtOANByiXpSF40TfN_yJS8KIvUWzEhFhBCVOpetsCUaJwjRPQSmF5cO1eeR574_qmrwBjoRZ9__oqhgcR9NE/s1600/raspberry+1%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvYBsF_VLGxCM8GwkruBrPcooH5qLPQN9CyD8yGOobPkUWMf_Z6ncK0tOtOANByiXpSF40TfN_yJS8KIvUWzEhFhBCVOpetsCUaJwjRPQSmF5cO1eeR574_qmrwBjoRZ9__oqhgcR9NE/s400/raspberry+1%25281%2529.jpg" width="400" /></a> </div>
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Thanks Avril for giving me a keeper of a recipe!<br />
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<span style="font-size: large;"><span style="color: red;"><b>Raspberry Swirl Blondies</b></span></span> (adapted from <a href="http://bakingandcreatingwithavril.blogspot.com/2010/12/strawberry-swirl-blondies.html">Baking and Creating with Avril</a>)<br />
<br />
1 c. flour<br />
1 tsp. baking powder<br />
1/4 tsp. salt<br />
1/2 c. unsalted butter, melted<br />
3/4 c. sugar<br />
1 egg<br />
1 tsp. vanilla<br />
1 Tbsp. lime zest (I added this)<br />
1/3 c. raspberry jam<br />
<br />
white chocolate, melted for drizzing<br />
1/4 c. chopped almonds<br />
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Preheat oven to 350F. Line an 8x8 pan with foil. Combine the flour, baking powder, and salt. Rub the lime zest into the sugar with your fingers until fragrant. Combine the sugar with the melted butter, then beat in the egg and vanilla. Stir in the dry ingredients. Spread evenly into the pan and dollop with the raspberry jam. Use a butterknife to swirl it into the batter. Bake for 25-30 min., or until a toothpick comes out clean. Let cool, then drizzle with the white chocolate and sprinkle with the chopped almonds. <br />
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<span style="font-size: large;"><span style="color: red;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2lvBG8zzO5lYZvulU1S4SadJfqcYjJAFEY6j0_FvV_zeETJHvtBng3eG9ICGPWefXEr7845Goj6xWgag3jWmxgjmjLpBxEiToOn1x4f001tW9c5IOWbbnXVkStBw7YrGlzAapHs3ZZo/s1600/cookie+day+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2lvBG8zzO5lYZvulU1S4SadJfqcYjJAFEY6j0_FvV_zeETJHvtBng3eG9ICGPWefXEr7845Goj6xWgag3jWmxgjmjLpBxEiToOn1x4f001tW9c5IOWbbnXVkStBw7YrGlzAapHs3ZZo/s400/cookie+day+2.jpg" width="400" /></a></b></span></span></div>
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<span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">I always find it interesting when I find out what someone's favorite dessert is, whether it be a cookie, cake, pie, etc. Take my own family for instance. I love ice cream, my sister loves cookies, my mom's fave is cake, and my dad will take pie over anything else. The neat thing about knowing someone's favorite treat is that you get to see their eyes light up when you make it for them. </span></span></span></span><br />
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<span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;">Case in point. My friend recently had a birthday. As I do every year, I gift her with a cookie assortment. Over the years, I've given her various types - peanut butter, chocolate chip, chocolate mint, snickerdoodles, etc. But, last year, I happened to make these Chocolate Crinkles for her, and voila! I found her FAVE cookie in the world just like that. She raved about them and couldn't get enough. So, this year, when her birthday rolled around again, I remembered and made these cookies for her. She was thrilled!!! As soon as I gave them to her, she opened up the bag and began eating them in complete and total delight. I have no doubt that the dozen cookies did not last long. And, who can blame her? These cookies are amazing! Rich, chocolatey, fudgy, like a cookie and brownie rolled into one. With the powdered sugar adding a crispy, sweet, outer shell to counteract the soft, dark middles, they are simply irresistible. Try them and you're sure to find that they'll be your new favorite too. </span></span></span></span><br />
<span style="font-size: large;"><span style="color: red;"><span style="color: black;"><span style="font-size: small;"> </span></span><b> </b></span></span><br />
<span style="font-size: large;"><span style="color: red;"><b>Chocolate Crinkle Cookies </b></span></span>(from <a href="https://themoveablefeasts.wordpress.com/2011/12/13/chocolate-crinkle-cookies/">The Moveable Feasts</a>)<br />
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4 oz. unsweetened chocolate<br />
1/4 c. butter<br />
1 1/2 c. all-purpose flour<br />
1/2 c. unsweetened cocoa powder<br />
2 tsp. baking powder<br />
pinch of salt<br />
4 large eggs<br />
2 c. sugar<br />
1 tsp. vanilla<br />
1/2 c. powdered sugar<br />
<br />
Combine the butter and chocolate in a double boiler and stir until the mixture melts. Remove from heat and let cool. Beat the eggs, sugar, and vanilla until well combined. Mix in the chocolate mixture. Stir in the flour, cocoa powder, baking powder, and salt until well combined. Chill the dough in a covered container for at least 2 hours. <br />
<br />
Remove the chilled dough from the fridge and roll into 1-inch balls. Roll the balls in the powdered sugar until completely coated. Place on a parchment paper lined baking sheet and bake at 350F for 12 minutes.<br />
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Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com86tag:blogger.com,1999:blog-5661240752585108335.post-28668438796562892012015-05-03T21:00:00.000-07:002015-05-03T21:00:08.227-07:00Cinnamon Swirl Pumpkin Banana Bread <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd-C93DUavwcPE8HuvQ5n_7SO6UnxQLFPltJ3p9jQdJ3LoY7AKA8_Jin6qTyqBhIo1CwYpJ0LFwwbQmyTccOW3b78byQTPBS5Di07nT0IlZsfDBAa02iEIKT-9jKhyjuOaTUB022-dxc/s1600/bbread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTd-C93DUavwcPE8HuvQ5n_7SO6UnxQLFPltJ3p9jQdJ3LoY7AKA8_Jin6qTyqBhIo1CwYpJ0LFwwbQmyTccOW3b78byQTPBS5Di07nT0IlZsfDBAa02iEIKT-9jKhyjuOaTUB022-dxc/s1600/bbread+1.jpg" height="266" width="400" /></a></div>
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For this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>, I was assigned to Danielle's blog, <a href="http://www.mostlyfoodandcrafts.com/">Mostly Food and Crafts</a>. She is a stay at home mother to two lovely children. And, from the looks of her blog, she is one amazing mother too. There are so many posts about recipes and crafts that she made, not by herself, but <i>with</i> her children. I can only imagine how much fun they must have together and how much they are learning every day. And, since Danielle herself is a fantastic cook and crafter, you know that they're learning from the best! <br />
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While browsing through her blog, I came across some very yummy recipes that I wanted to try: <a href="http://www.mostlyfoodandcrafts.com/2015/03/toffee-squares.html">Toffee Squares</a> (which I still intend to make this week),<a href="http://www.mostlyfoodandcrafts.com/2012/04/rosemary-sriracha-chicken.html"> Rosemary Sriracha Chicken </a>(oh yes!), and her <a href="http://www.mostlyfoodandcrafts.com/2011/12/swirled-pumpkin-and-chocolate.html">Swirled Pumpkin and Chocolate Cheesecake</a> (decadent and so pretty). But, the recipe I decided to go with was her Cinnamon Swirl Pumpkin Banana Bread. It seemed to combine all of my favorites - banana bread, pumpkin bread, and cinnamon bread, all in one. Now how could I resist that?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjxjEfi8Gv6DBgh-s3y1z69NM-o0iWcP2NunDoxJQ1dSrC9FHpNO8yg9wJpJo2Z1M_htCvAum7gaQUPfbGBwPe_TlCj2y-nhM6JCd2SxMh5Kf-Nf_WFt2aSZE-_n5dmahsZRRcipwgTE/s1600/bbread+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAjxjEfi8Gv6DBgh-s3y1z69NM-o0iWcP2NunDoxJQ1dSrC9FHpNO8yg9wJpJo2Z1M_htCvAum7gaQUPfbGBwPe_TlCj2y-nhM6JCd2SxMh5Kf-Nf_WFt2aSZE-_n5dmahsZRRcipwgTE/s1600/bbread+3.jpg" height="323" width="400" /></a> </div>
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The bread was super moist and flavorful. And it was interesting because sometimes you would take a bite and taste more banana, and other times you would take a bite and taste more pumpkin. Of course, all the bites were super delicious and that cinnamon swirl completed the trifecta. I thoroughly enjoyed it! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_HnnmB1rwaq6mzPBxe0xph2tMFi36_AruLTNcSygTQfadhEeb1iV2maV_79xJwtk9_neto_UMFX-QDuH-xkQhR9HWdMm0toa1IXjUJP2PiiSAOSIvlo8aMbQppQNvt7Ctu0FqFqGt2A/s1600/bbread+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-_HnnmB1rwaq6mzPBxe0xph2tMFi36_AruLTNcSygTQfadhEeb1iV2maV_79xJwtk9_neto_UMFX-QDuH-xkQhR9HWdMm0toa1IXjUJP2PiiSAOSIvlo8aMbQppQNvt7Ctu0FqFqGt2A/s1600/bbread+2.jpg" height="400" width="282" /></a> </div>
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<span style="font-size: large;"><span style="color: red;"><b>Cinnamon Swirl Pumpkin Banana Bread</b></span></span> (adapted from M<a href="http://www.mostlyfoodandcrafts.com/2014/12/cinnamon-swirl-pumpkin-banana-bread.html">ostly Food and Crafts</a>)<br />
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2 c. flour<br />
3/4 tsp. baking soda<br />
1/2 tsp. salt<br />
1 tsp. pumpkin pie spice (<span style="color: red;">I increased this to 1 1/2 tsp.</span>)<br />
3/4 c. pumpkin puree<br />
2 ripe bananas, mashed<br />
4 Tbsp. unsalted butter, melted<br />
1/3 c. plain Greek yogurt<br />
2 eggs<br />
1 tsp. vanilla<br />
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For the swirl:<br />
1/4 c. sugar<br />
1 tsp. cinnamon (<span style="color: red;">I increased this to 1 Tbsp.</span>)<br />
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Combine the bananas and pumpkin and mix well. Add in the brown sugar, butter, and yogurt, then beat in the eggs and vanilla. Combine the dry ingredients and add to the wet ingredients, mixing till just combined. Grease 4 mini loaf pans. Fill each pan with 1/2 c. batter. Sprinkle with 1 Tbsp. of the cinnamon-sugar mixture. Top off with 1/2 c. of batter and spread evenly. Sprinkle with more cinnamon sugar. Bake at 350F for 40-45 minutes, or until a toothpick comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV6WTdmrW4evjzZ4d687oraUTDHGHQGr0qxSyu_sRv6Qiqzf0U6pcRoYG7ll5uWiPOCxfH6WPiV5XxDYXahM_1n_FX_x0pCwY_vO6levf2HgA6OJOBSvZaJGkUhqh2C2AQT2OqJcmDD0/s1600/lemon+crumb+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV6WTdmrW4evjzZ4d687oraUTDHGHQGr0qxSyu_sRv6Qiqzf0U6pcRoYG7ll5uWiPOCxfH6WPiV5XxDYXahM_1n_FX_x0pCwY_vO6levf2HgA6OJOBSvZaJGkUhqh2C2AQT2OqJcmDD0/s1600/lemon+crumb+1.jpg" height="318" width="400" /></a></div>
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I absolutely love lemon bars. In fact, once I went on a search for the best one and ended up making three different recipes. And it seems that my family must love lemon bars just as much as I do because they had no problem gobbling up each of the attempts. I honestly didn't think that there was a way to make them any better, but I was wrong. This recipe switches out the powdered sugar topping with a lovely, crumbly, almond-y layer. Oh my! It's a great way to counteract the sweetness of the filling and also gives a contrast in texture to the smoothness inside. I added a little candied ginger too and these bars were oh so tasty. I think I may have just found my new fave lemon bar. <br />
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<span style="font-size: large;"><span style="color: red;"><b>Lemon Almond Crumb Bars</b></span></span> (adapted from <a href="http://www.bakeorbreak.com/2014/03/lemon-almond-crumb-bars/">Bake or Break</a>)<br />
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<b>Crust:</b><br />
1 c. all-purpose flour<br />
pinch salt<br />
6 Tbsp. unsalted butter<br />
1/4 c. sugar<br />
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<b>Filling:</b><br />
1/4 c. all-purpose flour<br />
1/2 tsp. baking powder<br />
3 eggs<br />
1 c. sugar<br />
1/3 c. lemon juice<br />
1 Tbsp. lemon zest<br />
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<b>Topping:</b><br />
6 Tbsp. all-purpose flour<br />
1/4 c. sugar<br />
pinch salt<br />
2 Tbsp. unsalted butter, cold<br />
1/4 c. sliced almonds<br />
3 Tbsp. crystallized ginger, finely chopped<br />
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Combine the flour, sugar, and salt. Cut in the butter until mixture is pea-sized. Press into a parchment paper lined 8x8 pan and bake at 350F for 15-20 min., or until lightly browned.<br />
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<b>For the filling:</b><br />
Whisk together the eggs and sugar. Mix in the lemon juice and zest, then add in the flour. Pour over the crust and bake 15-20 min.<br />
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<b>For the topping:</b><br />
Whisk together the flour, sugar, and salt. Cut in the butter. Mix in the almonds and chopped ginger. Pinch the mixture together to make large crumbs and scatter over the filling. Bake 20-25 min. (I baked mine for 30 minutes), or till lightly browned and almonds are toasted. Let cool, then chill in the fridge before cutting into bars. Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com6tag:blogger.com,1999:blog-5661240752585108335.post-9087818693764558702015-04-20T00:35:00.000-07:002015-04-20T00:35:47.298-07:00Double Decker Chocolate Peanut Butter Pie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUBV9xvd-3d8xfnEZPtMvFGt3HTefJoeTN2CNuryECpmqqjn-S5_YfnkhmGt1CYghagV7s5K5iP7cDzDLjWW-dghj0I01dRinz76uUu4QBZH97QY2jefqVHs7E0uXvKkn2t8nb_li48/s1600/pb+pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqSUBV9xvd-3d8xfnEZPtMvFGt3HTefJoeTN2CNuryECpmqqjn-S5_YfnkhmGt1CYghagV7s5K5iP7cDzDLjWW-dghj0I01dRinz76uUu4QBZH97QY2jefqVHs7E0uXvKkn2t8nb_li48/s1600/pb+pie+1.jpg" height="313" width="400" /></a></div>
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When I was in fourth grade, my teacher taught us how to make a peanut butter pie. It was the first time I had ever eaten one and I thought it was the best thing ever. Naturally, I asked her for the recipe so I could keep making it again and again. And I did, at least a couple more times. But, years passed and the recipe got pushed to the back of my box. Suddenly, the other day, I found myself thinking about it. But, I figured I would really kick it up this time. After all, do you know what's better than a peanut butter pie? A <i>chocolate </i>peanut butter pie, with more chocolate and peanut butter, and Reeses peanut butter cups for even more chocolatey peanut buttery goodness. Oh yes! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3Tf7QxHs_vtH40LIlmHvJHTn0f46DdqDIFuZHAlmE0d6yndCS6-m1xV130xP9nw1xLIUPD5SbVUjOu4_9Ew9dU9agW-xby4QXOx7Bstm0sW9aG_2_2BzCtRYXlYbGHxzptuM-ZSeqo8/s1600/pb+pie+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD3Tf7QxHs_vtH40LIlmHvJHTn0f46DdqDIFuZHAlmE0d6yndCS6-m1xV130xP9nw1xLIUPD5SbVUjOu4_9Ew9dU9agW-xby4QXOx7Bstm0sW9aG_2_2BzCtRYXlYbGHxzptuM-ZSeqo8/s1600/pb+pie+2.jpg" height="266" width="400" /></a> </div>
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So, that's exactly what I did. I filled a crust with melted chocolate, topped it off with the peanut butter cream cheese layer, then made a layer of chocolate cream cheese on top of that. Drizzled the pie with chocolate ganache and melted peanut butter, and sprinkled chopped peanut butter cups to finish it off. The result was smooth, creamy, rich and decadent. It brought back the memories of that pie from fourth grade and is still one of the best things ever. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndLZ4NVqQCge2ZTvd_pjCCXfVOgPknsXjQr3uNUHPTrjGTTar2jvwemAQKDMV22IG_FP2kycNtJ363d5fCxYOMbIJOSPmrC43dBZqo3P6kzOyG_q2evbQuUauZDFzqVCcza6VuKy2FT8/s1600/pb+pie+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgndLZ4NVqQCge2ZTvd_pjCCXfVOgPknsXjQr3uNUHPTrjGTTar2jvwemAQKDMV22IG_FP2kycNtJ363d5fCxYOMbIJOSPmrC43dBZqo3P6kzOyG_q2evbQuUauZDFzqVCcza6VuKy2FT8/s1600/pb+pie+4.jpg" height="275" width="400" /></a></div>
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<span style="font-size: large;"><span style="color: red;"><b>Double Decker Chocolate Peanut Butter Pie</b></span></span><br />
<br />
1 baked pie crust <br />
1/2 c. semisweet chocolate chips, melted <br />
<br />
<b>Chocolate layer:</b><br />
4 oz. cream cheese, softened<br />
1/4 c. powdered sugar<br />
3/4 c. bittersweet chocolate chips<br />
3 Tbsp. half-and half<br />
1/2 (8 oz.) container of Cool Whip<br />
<br />
<b>Peanut Butter Layer:</b><br />
4 oz. cream cheese, softened<br />
1/3 c. peanut butter (creamy or crunchy)<br />
1/2 c. powdered sugar<br />
1/4 c. milk<br />
1/2 (8 oz.) container of Cool Whip<br />
<br />
For topping:<br />
chocolate ganache<br />
1 Tbsp. peanut butter, microwaved for 30 seconds<br />
5 mini Reeses peanut butter cups, chopped<br />
<br />
Bake the pie crust as directed. Melt the 1/2 cup of chocolate chips and spread into the baked pie crust, on the bottom and sides. <br />
<br />
<b>For the chocolate layer:</b><br />
Combine the chocolate and half-and-half in a microwave-safe bowl and heat in the microwave, on 50% powder, for 1 minute. Stir together until well combined. Reserve 1/4 cup of the ganache.<br />
<br />
Beat the cream cheese with the powdered sugar, and then beat in the rest of the chocolate ganache. Fold in the Cool Whip. <br />
<br />
<b>For the peanut butter layer:</b><br />
Beat the cream cheese, peanut butter, powdered sugar, and milk until smooth and well combined. Fold in the Cool Whip. <br />
<br />
<b>For the assembly:</b><br />
Spread the peanut butter mixture evenly in the crust. Spread the chocolate mixture evenly on top of the peanut butter layer. Drizzle with the reserved ganache and melted peanut butter. Sprinkle with the chopped peanut butter cups. Chill in the fridge for 4 hours before serving. <br />
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Chocolate cream cheese layer from <a href="http://chocolatechocolateandmore.com/dark-chocolate-cream-pie/">Chocolate Chocolate and More </a><br />
<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com9tag:blogger.com,1999:blog-5661240752585108335.post-6746175533530973482015-04-17T00:24:00.001-07:002015-04-17T00:24:47.251-07:00Pasta Salad<div style="text-align: justify;">
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<span style="font-size: large;"><span style="color: red;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVatu2ANglWTUYYQktYZ8xkGATyYRDiQQ91CpLtDpEUgNVOHnRB6q9q2RCpwXLEmn2u8mGcpds028iaexOcJCQHz-f8L_X-E8zL-jt8jUVt-6pGNShSBD_-fec8qZ7MrM5PBqVyhiiSNM/s1600/pasta.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVatu2ANglWTUYYQktYZ8xkGATyYRDiQQ91CpLtDpEUgNVOHnRB6q9q2RCpwXLEmn2u8mGcpds028iaexOcJCQHz-f8L_X-E8zL-jt8jUVt-6pGNShSBD_-fec8qZ7MrM5PBqVyhiiSNM/s1600/pasta.jpg" height="300" width="400" /></a></b></span></span></div>
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It's funny how life as a child seemed so much simpler. If I wanted carbs, I ate carbs. If I wanted sweets, I ate sweets. As I got older, and as my metabolism began to slow, suddenly, it no longer became a question of do I want something. Rather, it was along the lines of well, I want it, but do I really <i>need</i> it? Do I <i>really</i> want it? How long will I have to work out at the gym to burn it off? </div>
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Case in point. Pasta salad. I loved it when I was a kid. Did I care that it was full of carbs? No. Did I worry that it was somehow going to end up on my hips? Of course not! But, that was then, this is now. I still love pasta salad. But, in an effort to keep things healthy, I also add in a lot of veggies, some beans for protein, and use fat-free salad dressing. And, even with the changes, it is still delicious. Maybe even more so because of all the yummy add-ins. I usually put in things like cucumbers, garbanzo beans, red bell peppers, and a few olives to give it a little kick. The end result is colorful, bright, and tasty to the very last bite. </div>
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<span style="color: red;"><b><br /></b></span></div>
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<span style="font-size: large;"><span style="color: red;"><b>Pasta Salad </b></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">1 lb. tri-color rotini pasta</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">1 cucumber, seeded and chopped</span></span></span><br />
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2 red bell peppers, seeded and chopped</div>
<div style="text-align: justify;">
1 can garbanzo beans, drained<br />
1/2 cup kalamata olives, sliced<br />
1 c. fat-free Italian salad dressing<br />
<br />
Cook the pasta as directed and drain well. Add the cucumber, bell peppers, garbanzo beans, and olives and toss to combine. Add the salad dressing and mix until everything is well coated. Refrigerate for at least 2 hours until well chilled. Serve. </div>
Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com14tag:blogger.com,1999:blog-5661240752585108335.post-89939045996777182932015-04-07T22:48:00.002-07:002015-04-07T22:48:33.866-07:00Chocolate Coconut Macadamia Nut Cream Pie<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaWAZsP-wxsvb_nSbpt-pr-xlHMnxYE4VQJ8IFLXsgGcwxxTfXEyG4WNHYM-2G0dvAXg-_LI7LViglMVx9YCP70UhzWc97em7lWtgvMTXCjiEYRY_WmmlYzHAO9Eux4Dx6pA4Lp3HtPU/s1600/coco+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXaWAZsP-wxsvb_nSbpt-pr-xlHMnxYE4VQJ8IFLXsgGcwxxTfXEyG4WNHYM-2G0dvAXg-_LI7LViglMVx9YCP70UhzWc97em7lWtgvMTXCjiEYRY_WmmlYzHAO9Eux4Dx6pA4Lp3HtPU/s1600/coco+1.jpg" height="266" width="400" /></a> </div>
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Apparently, I've been on a pie kick lately. Which doesn't usually happen because I'm not a pie person. I'm much more of a cookie/cake person. But, my sister on the other hand, looooves pie. Put something into a pie crust and she'll devour it in no time. So, after making that <a href="http://sweet-as-sugar-cookies.blogspot.com/2015/03/caramel-brownie-toffee-cheesecake-pie.html">Caramel Brownie Toffee Cheesecake Pie</a>, it got me thinking, what kind of pie should I make next? Chocolate, peanut butter, lemon? So many choices! But, I've had this recipe for <a href="http://www.favfamilyrecipes.com/coconut-cream-pie-2.html">Coconut Cream Pie</a> bookmarked for like, forever, and I finally decided it was high time I made it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRzWAzZwNOebTaLK-fEDcs2eIrmLdeFYpuwGt-weA9frq4N-7FcgZxTkCdzHlfoqiheqNLdsseMEaEYIEUr_cVlmVqFCKGeoyydVpgMhLyL77mlBMpcquZppN5P954aRmDJPl2B5xT4Y/s1600/coco+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRzWAzZwNOebTaLK-fEDcs2eIrmLdeFYpuwGt-weA9frq4N-7FcgZxTkCdzHlfoqiheqNLdsseMEaEYIEUr_cVlmVqFCKGeoyydVpgMhLyL77mlBMpcquZppN5P954aRmDJPl2B5xT4Y/s1600/coco+2.jpg" height="266" width="400" /></a></div>
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What I like about this recipe is that the filling is made completely from scratch and not a pudding mix. Of course, that means it's going to be quite a bit more, shall we say, calorie-laden, what with the use of coconut milk and half-and-half. Not to mention the fact that it called for a whipped cream topping made with, well, heavy cream, naturally. I was sorely tempted to go all the way with this one, but I just couldn't do it. So, I lightened things up by using light coconut milk and a fat-free Cool Whip topping (I know, the "fake" stuff, forgive me). That said, however, I apparently had no problem with adding some of those calories back in by putting melted chocolate and macadamia nuts onto the crust. You pick your battles. :)<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMuz9Ch2_BmicuHBJc_pGJJQnuIa-1eWWuPFBVxHq3lyTeyV8N9mIW2JtRasHqOOVukqfu2J2P_HnXiBtlfMeJ5Uve1Ks1orX7vRcH5w_eHmWUsCKJUHFcq9dNdAbEHczQuViRGcP_t8/s1600/coco+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMuz9Ch2_BmicuHBJc_pGJJQnuIa-1eWWuPFBVxHq3lyTeyV8N9mIW2JtRasHqOOVukqfu2J2P_HnXiBtlfMeJ5Uve1Ks1orX7vRcH5w_eHmWUsCKJUHFcq9dNdAbEHczQuViRGcP_t8/s1600/coco+3.jpg" height="266" width="400" /></a></div>
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The result was a pie that was a dream come true. The contrast of the dark chocolate against the slightly sweeter filling, as well as the smooth, velvety feeling of the cream on your tongue contrasting with the change in texture added by the toasted coconut in it. This pie might have been lightened up, but it was by no means lacking. In fact, it was so good, I'm making another one again this week. Oh and as a sidenote, I also loved it frozen (but that's just me). <br />
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<span style="color: red;"><b><span style="font-size: large;">Chocolate Coconut Macadamia Nut Cream Pie</span></b></span> (adapted from<a href="http://www.favfamilyrecipes.com/coconut-cream-pie-2.html"> Favorite Family Recipes</a>)<br />
<br />
1 (9-inch) pie shell, baked<br />
1 1/2 c. half and half<br />
1 1/2 c. coconut milk (I used lite)<br />
2 eggs<br />
3/4 c. sugar<br />
1/3 c. cornstarch<br />
1/4 tsp. salt<br />
1 tsp. vanilla extract<br />
1 c. flaked coconut, toasted <br />
<br />
1/2 c. semisweet chocolate chips<br />
1/3 c. chopped macadamia nuts <br />
<br />
Cool Whip (8 oz. tub)<br />
<br />
Melt the chocolate chips in the microwave at 50% power for 2 minutes, or until smooth. Spread on the bottom and sides of the baked pie shell. Sprinkle half of the macadamia nuts onto the chocolate.<br />
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Combine the half and half, coconut milk, eggs, sugar, cornstarch, salt, and vanilla in a saucepan and keep whisking, over low heat, until it boils. Keep cooking and whisking until the mixture thickens up to look like pudding, about 15-20 minutes. Remove from the heat. Add 3/4 c. toasted coconut and the vanilla extract. Pour into the pie crust and chill 2-4 hours.<br />
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Once it has chilled, top with the Cool Whip. Sprinkle on the remaining toasted coconut and macadamia nuts. Drizzle with more melted chocolate, if desired. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com11tag:blogger.com,1999:blog-5661240752585108335.post-7298663552278425602015-04-05T21:00:00.000-07:002015-04-05T21:00:05.533-07:00Mushroom Orzo - SRC <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9g0MU8zHb48luYnpLoCiuM1TMrXiaWpxZcayg17Zoz1E2BBfAJ83KYifnZTNOssZGZn9VYmCEd6x9Qxvrozg_fUge91ycgywg4XlQnDKRmUyD8LnPNB5ovJlvFUkhClzGIQOC-0KtVLk/s1600/mushroom+orzo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9g0MU8zHb48luYnpLoCiuM1TMrXiaWpxZcayg17Zoz1E2BBfAJ83KYifnZTNOssZGZn9VYmCEd6x9Qxvrozg_fUge91ycgywg4XlQnDKRmUyD8LnPNB5ovJlvFUkhClzGIQOC-0KtVLk/s1600/mushroom+orzo.jpg" height="290" width="400" /></a></div>
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For this month's<a href="http://secret-recipe-club.blogspot.com/"> Secret Recipe Club</a>, I was assigned to Mellissa's blog, <a href="http://www.afitandspicylife.com/">A Fit and Spicy Life</a>. Upon visiting her blog, you'll notice that she does a lot of cooking. And to balance out all that good eating, she also does a lot of working out. Add those two things together and that is how she came up with the name of her blog.<br />
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Upon searching through her blog, I saw a lot of recipes I wanted to try such as the <a href="http://www.afitandspicylife.com/recipes-2/?recipe_id=6066511">Roasted Red Pepper and Ricotta Chicken</a>, <a href="http://www.afitandspicylife.com/recipes-2/?recipe_id=6010478">Ginger Lime Beef Stir Fry</a>, and her <a href="http://www.afitandspicylife.com/recipes-2/?recipe_id=6010478">S'mores Granola Bars</a>. But, the one that caught my eye the most was her mushroom orzo. I remember when I was a kid, I did not like mushrooms at all. But, fast forward to the present and I can't get enough of them. Plus, I just happened to have some orzo in the pantry as well.<br />
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Apparently, when making this, I didn't read the instructions quite as well as I should have. So, I missed the part where it said to actually cook the orzo before you add it in. As a result, I added the orzo into the pan, uncooked, and then wondered why it wasn't getting soft, even after the liquid was gone. Perplexed, I just kept adding more broth, as though I was making risotto, until finally, one extra cup of broth later, the orzo was finally done.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhAfDyVAbnWsqwA7IeH__5lvmh6XkX13at0Eg7wowUBLSJf-FELqbBtgbyzHwXpK4DffD9bzm96Lo3EjFVtxNf_HwuTIKdgnBfYp6gQbE39k1Lagah5ZqyOoebmVGES7wLGPbzn1hU60/s1600/mushroom+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRhAfDyVAbnWsqwA7IeH__5lvmh6XkX13at0Eg7wowUBLSJf-FELqbBtgbyzHwXpK4DffD9bzm96Lo3EjFVtxNf_HwuTIKdgnBfYp6gQbE39k1Lagah5ZqyOoebmVGES7wLGPbzn1hU60/s1600/mushroom+2.jpg" height="308" width="400" /></a></div>
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Although I made that one small mistake, the orzo still turned out fantastic. It amazed me how the mushrooms added such a bold, rich flavor to the dish. In fact, I didn't even need to add a lot of salt, just a mere pinch, which is always a good thing since I try to keep my dishes low in sodium. Top it off with a little cheese and you've got a dish that will leave you craving for more. <br />
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<span style="color: red;"><span style="font-size: large;"><b>Mushroom Orzo </b></span></span>(adapted from <a href="http://www.afitandspicylife.com/2013/05/14/mushroom-orzo/">A Fit and Spicy Life</a>)<br />
<br />
3/4 c. uncooked orzo<br />
3 c. mushrooms (I used criminis)<br />
1 1/2 Tbsp. butter<br />
1 1/4 c. chicken broth<br />
2 Tbsp. balsamic vinegar <br />
salt, pepper to taste<br />
parmesan cheese <br />
<br />
Melt the butter in a skillet. Add the mushrooms, salt, and pepper and let cook on medium-high heat till they release their liquid. Add the broth, vinegar, and orzo. Keep cooking and stirring until the liquid is absorbed. Keep adding more broth, 1/4 cup at a time, stirring frequently, until the orzo is soft and cooked through. Top off with cheese if desired. <br />
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Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com7tag:blogger.com,1999:blog-5661240752585108335.post-20365551759893288802015-03-29T23:19:00.001-07:002015-03-29T23:19:42.382-07:00Caramel Brownie Toffee Cheesecake Pie<div class="separator" style="clear: both; text-align: center;">
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It was a typical Sunday afternoon. I sat around, browsing the Internet, wondering what I should bake this weekend. You see, my younger sister loves sweets. So, every weekend, I try to find something new to make for her, and the more over the top the better. Then, I came across a recipe for Kraft's Cream Cheese Brownie Pie. Oh my gosh, that was it!!! Just think of it, fudgy brownies, rich cheesecake, and pie too. A triple threat. And I just so happened to have all the ingredients, too, lucky me. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKMDBC-rlBzB1qyqdJzICIyHSKU6EvAV8dfwcLu0w-rNcLKkF9IOar9QldANV-aywwNXZljwbPEE_-83EtcYPjLfXLwm1as3nBNMxdGT5vxspsxyTZd6HIpARyvnmo59mdMDwo78F6p4/s1600/brownie+pie+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBKMDBC-rlBzB1qyqdJzICIyHSKU6EvAV8dfwcLu0w-rNcLKkF9IOar9QldANV-aywwNXZljwbPEE_-83EtcYPjLfXLwm1as3nBNMxdGT5vxspsxyTZd6HIpARyvnmo59mdMDwo78F6p4/s1600/brownie+pie+2.jpg" height="308" width="400" /></a> </div>
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I decided to dress it up a bit and make it even more decadent, because, well, why not? Either go big or go home. So, I added toffee pieces to the cheesecake layer, drizzled the whole thing with caramel and melted chocolate, and sprinkled even more toffee on top. Oh baby! Eating this is like a dream come true. Chocolate, caramel, cheesecake, it's a party in your mouth. I promise that you will take a bite, smack your lips, and swoon in delight. I know I did. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oEguLKAmt-ampcwyMZsswyr_7RLQXLyt3tqn8dPyws8FF_Sg7MFKmMCgZxHkv6tCg93FIzc_en4gZBmchbk07y-Buh_ZX6zzUn2ET1SXEqmFzNVfTY4qnVCCUbVcsLDzFhx7H-D83jA/s1600/brownie+pie+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oEguLKAmt-ampcwyMZsswyr_7RLQXLyt3tqn8dPyws8FF_Sg7MFKmMCgZxHkv6tCg93FIzc_en4gZBmchbk07y-Buh_ZX6zzUn2ET1SXEqmFzNVfTY4qnVCCUbVcsLDzFhx7H-D83jA/s1600/brownie+pie+3.jpg" height="291" width="400" /></a></div>
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<b><span style="font-size: large;"><span style="color: red;">Caramel Brownie Toffee Cheesecake Pie</span></span> </b>(adapted from <a href="http://www.kraftrecipes.com/recipes/cream-cheese-brownie-pie-55708.aspx">Kraft</a>) <br />
<br />
1 refrigerated pie crust<br />
<br />
<b>Brownie Layers:</b><br />
6 oz. semisweet chocolate (I used bittersweet chocolate chips)<br />
1/2 c. butter<br />
2/3 c. sugar<br />
2 eggs<br />
1 tsp. vanilla<br />
1 c. flour <br />
<br />
<b>Cheesecake Layer: </b><br />
1 pkg. cream cheese (I used Neufchatel)<br />
1/4 c. sugar<br />
1 egg<br />
1/3 c. toffee bits + more for sprinkling on top <br />
<br />
caramel sauce (for drizzing)<br />
melted chocolate (for drizzling)<br />
<br />
For the brownies: Melt the chocolate and butter together on 50% power in the microwave for 1-2 minutes, until melted completely. Stir to combine. Mix in the sugar and vanilla. Beat in the eggs. Mix in the flour until just combined. <br />
<br />
For the cheesecake: Beat the cream cheese with the sugar. Beat in the egg till well combined, then stir in the toffee bits. <br />
<br />
For the assembly: Spread 1 cup of brownie batter in the pie crust. Pour on the cheesecake mixture and spread evenly. Dollop on the remaining brownie batter and spread as evenly as possible. Bake at 350F for 40 minutes, or until a toothpick comes out clean. Cool completely. <br />
<br />
When cooled, drizzle with caramel sauce and melted chocolate. Sprinkle with toffee bits. Chill the fridge until ready to serve. Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com2tag:blogger.com,1999:blog-5661240752585108335.post-79821117855907972872015-03-01T21:00:00.000-08:002015-03-01T21:00:01.810-08:00Blueberry Breakfast Bar <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNfstLm5EUbC4XGVrW0A0QC7Tp6qLP506NReuhC3k1kYql-mzI2vuhs589pEwwmrWlfzuN8jbHxRKjR8MQXic1j4KNponJx30gcJNvgiUDmE4iWadWPo4Kb9-6O7CqqXckbxxtM3skL8/s1600/blackberry+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYNfstLm5EUbC4XGVrW0A0QC7Tp6qLP506NReuhC3k1kYql-mzI2vuhs589pEwwmrWlfzuN8jbHxRKjR8MQXic1j4KNponJx30gcJNvgiUDmE4iWadWPo4Kb9-6O7CqqXckbxxtM3skL8/s1600/blackberry+1.jpg" height="265" width="400" /></a></div>
<br />
For this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>, I was assigned to Amanda's blog, <a href="http://www.dancingveggies.com/">Dancing Veggies</a>. Oh my word! Her blog is an absolute treasure trove of vegetarian recipes. I roamed from one section of her site to another, going from recipe to recipe, in absolute glee. <a href="blogger:%20<!--%20start%20InLinkz%20script%20-->%20%20%20%20%20<div%20class='InLinkzContainer'%20id='491494'%20>%20%20%20%20%20<a%20%20rel='nofollow'%20href="http://new.inlinkz.com/luwpview.php?id=491494"%20title="click%20to%20view%20in%20an%20external%20page.">An%20InLinkz%20Link-up</a></div>%20%20%20%20%20<script%20type='text/javascript'%20src='//static.inlinkz.com/cs2.js?v=116'></script>%20<!--%20end%20InLinkz%20script%20-->">Quinoa Vegetable Curry</a>, <a href="http://www.dancingveggies.com/blog/2012/05/beokay.html">Spring Orzo</a>, and <a href="http://www.dancingveggies.com/blog/2010/07/heatwave.html">Zucchini Rice Casserole</a>. It all looked so good. But, I was craving something sweet (when am I not), and also happened to have berries in my freezer, so I decided to make her <a href="http://www.dancingveggies.com/blog/2010/07/heatwave.html">Blackberry Breakfast Bars. </a>
The only changes I made was to sub out the blackberries for blueberries
and make a little more of the dough (cause I love a lot of crumbs on
top). <br />
<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaUIWQjAemlZWNQhLa3tKbpps9zJKtLnsxQnGawaQt-2ZBGaE8PCdrvZPcpFiO7t9DQaO1L3wkK6_LkXUGciLWN46zJLypZaKPHnfXujEpE3BBcLo_8j1fizLvoJeVNsz5umf2dETg8w/s1600/blackberry+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaUIWQjAemlZWNQhLa3tKbpps9zJKtLnsxQnGawaQt-2ZBGaE8PCdrvZPcpFiO7t9DQaO1L3wkK6_LkXUGciLWN46zJLypZaKPHnfXujEpE3BBcLo_8j1fizLvoJeVNsz5umf2dETg8w/s1600/blackberry+.jpg" height="266" width="400" /></a></div>
<br />
The bars were so good. I made them on a day that was a little chilly, but these bars warmed me from the inside out with the soft, buttery crust and juicy, sweet blueberry filling still warm from the oven. A scoop of vanilla ice cream would be just the thing when eating these. I'd love to go back and try them with the blackberries too, or even raspberries, yum! These bars were the best. <br />
<br />
<span style="color: red;"><span style="font-size: large;"><b>Blueberry Breakfast Bars </b></span></span>(slightly adapted from <a href="http://www.dancingveggies.com/blog/2010/09/little-drop-of-rain.html">Dancing Veggies)</a><br />
<br />
2 1/4 cups All Purpose Flour <br />
3/4 cup white sugar<br />
3 Tbsp. brown sugar<br />
1 cup + 2 Tbsp. cold butter, cut into cubes<br />
2 tbsp cold water (<span style="color: red;">I omitted this</span>)<br />
1 tsp. salt (<span style="color: red;">decreased to 1/2 tsp.</span>)<br />
<br />
<u>For Filling:</u><br />
1/2 cup applesauce<br />
1/2 cup brown sugar<br />
1/2 cup all purpose flour<br />
3 cups blueberries<br />
<br />
Preheat oven to 350F. Combine the flour, sugars, and salt. Cut in the butter until it is the size of small peas. Press half the dough into a parchment paper lined 9x13 pan. Bake for 10 minutes, then cool for 10 minutes. <br />
Combine the applesauce, sugar, and flour. Stir in the blueberries. Spread the mixture evenly over the crust. Crumble the rest of the dough on top and bake for 40 min. <br />
<br />
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<!-- end InLinkz script -->Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com26tag:blogger.com,1999:blog-5661240752585108335.post-28113720860108632042015-02-07T17:21:00.000-08:002015-02-07T17:21:54.147-08:00Chocolate Chip Cookie Dough Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qcVLpSr3HmZyGAHR455Wezku6mmeXo5dZ393Day3H5lht52Um4pBdxpdGMvuPbhzF0mMu6gTh0v54DInT4PGuxncKWWpZc5o4JyVUyZfUzW8X2CGnlliaRA20Kz240u6scb8Ej8dyZ0/s1600/choc+chip+cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qcVLpSr3HmZyGAHR455Wezku6mmeXo5dZ393Day3H5lht52Um4pBdxpdGMvuPbhzF0mMu6gTh0v54DInT4PGuxncKWWpZc5o4JyVUyZfUzW8X2CGnlliaRA20Kz240u6scb8Ej8dyZ0/s1600/choc+chip+cake+4.jpg" height="310" width="400" /></a></div>
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Several times a year, I make birthday cakes for friends or family members. Last year, when it was my friend's birthday, I asked her whether she wanted a s'mores cake or a chocolate chip cookie dough one. She chose the s'mores. So, this year, when her birthday rolled around again, I decided that I'd do the chocolate chip cookie dough one.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4f4mkSkHsvnVQuur9LcoixghpHc1fJ4sx8LycrRd-t7SaEaJEgTchYKB381KKI-uhA4sXYqrtVDJTUutXzU9EVUshif8GR8dNWn8wYu-6bXd2P-JE0BRPxxiChclb3j6p5gcvPJRiLM/s1600/choc+chip+cake+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4f4mkSkHsvnVQuur9LcoixghpHc1fJ4sx8LycrRd-t7SaEaJEgTchYKB381KKI-uhA4sXYqrtVDJTUutXzU9EVUshif8GR8dNWn8wYu-6bXd2P-JE0BRPxxiChclb3j6p5gcvPJRiLM/s1600/choc+chip+cake+3.jpg" height="312" width="400" /></a> </div>
<br />
For the decoration on top, I decided to make some mini chocolate chip cookies and spiral them on top. You can use your favorite chocolate chip cookie recipe if you want. I used the Tollhouse Cookie recipe since it's quick. To make them mini sized, I found that I had to scoop the dough no larger than the size of marbles. Honestly, I've never made such tiny cookies in my life. I was worried they might be too small, but they were just right. Baking them for 11 minutes makes them a little crisp, but after sitting on top of the frosting for a while, they will soften up. And, baking them firmer to begin with also ensures that they won't fall apart as you lay them on top of each other. <br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V2722dSAcIym8jk56oW54dzYLtb6VPbu2h1mouY-2lDpF9XFFmZ3uhqsSu1b0iA_TWgHuGgPlBxcmFk6soHth60l_2lxKbWbh2-9ZN-az66dzdp8ht0iX623pjiK0DG-yOU8uLEU_XY/s1600/choc+chip+cake+7.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_V2722dSAcIym8jk56oW54dzYLtb6VPbu2h1mouY-2lDpF9XFFmZ3uhqsSu1b0iA_TWgHuGgPlBxcmFk6soHth60l_2lxKbWbh2-9ZN-az66dzdp8ht0iX623pjiK0DG-yOU8uLEU_XY/s1600/choc+chip+cake+7.jpg" height="266" width="400" /></a></div>
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I also decided to use a few of the cookies to decorate the sides of the cake. I got a little whimsical and made some of the cookies look like a bite had been taken out of them. I promise, it only "looks" that way. I did NOT go and take a bite out of those cookies myself and then put them onto the cake. :)<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSK0MFlKPoDDZB7ciYFCt7BOwQVJY7Lc2keCSrycjxCguaCXwex3tJ9lPX3_hPZH4TsJ4Y2c7v9w-a-d-yiANd1gLxhKjqDjmFRviniytHMWLUBZWCmjDWwG-Z_g2nhSEp-fpgwSrtN8/s1600/choc+chip+cake+8.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSK0MFlKPoDDZB7ciYFCt7BOwQVJY7Lc2keCSrycjxCguaCXwex3tJ9lPX3_hPZH4TsJ4Y2c7v9w-a-d-yiANd1gLxhKjqDjmFRviniytHMWLUBZWCmjDWwG-Z_g2nhSEp-fpgwSrtN8/s1600/choc+chip+cake+8.jpg" height="266" width="400" /></a></div>
<br />
The cake was amaaazing! I was absolutely thrilled with the way that it came out and the way that it tasted. My only change would have been to put even more cookie dough balls into the frosting middles. But, even so, this cake was enjoyed by all. <br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5OsZ5MO__Qje9qDpnD9e5Yy_52S7-t4RUfXuIktiVWtMvIMBFs7FDK7mZOwbR9SMZn9aP7rq_cPSiLEnM0F-H7JQveDSeH00y9CS2Ry2aH1hyphenhyphenTZYPdzPOkSiecKCe1QUKgeS0cWOEpPM/s1600/choc+chip+cake+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5OsZ5MO__Qje9qDpnD9e5Yy_52S7-t4RUfXuIktiVWtMvIMBFs7FDK7mZOwbR9SMZn9aP7rq_cPSiLEnM0F-H7JQveDSeH00y9CS2Ry2aH1hyphenhyphenTZYPdzPOkSiecKCe1QUKgeS0cWOEpPM/s1600/choc+chip+cake+2.jpg" height="250" width="320" /></a></div>
<b> </b><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9pI_trx7sEhyXEjyUGsdmwT7xiBS7lLOY1dqyRNy1SCaYLE7n6SAQxbRS1urXxoXAALNVqJlhKlPcC1PaVzI_GDt1BAgVuU4IIdfCuDQrByNNbLV76fo_MSU12Yko1byvWlIBFiqzG4/s1600/choc+chip+cake+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC9pI_trx7sEhyXEjyUGsdmwT7xiBS7lLOY1dqyRNy1SCaYLE7n6SAQxbRS1urXxoXAALNVqJlhKlPcC1PaVzI_GDt1BAgVuU4IIdfCuDQrByNNbLV76fo_MSU12Yko1byvWlIBFiqzG4/s1600/choc+chip+cake+6.jpg" height="253" width="320" /></a></b></span></div>
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<span style="color: red;"><span style="font-size: large;"><b>Ultimate Chocolate Chip Cookie Cake </b></span></span><b> </b><br />
<br />
<b>Golden Vanilla Cake </b>(adapted from <a href="http://www.kingarthurflour.com/recipes/golden-vanilla-cake-recipe">King Arthur Flour</a>)<br />
<br />
2 c. sugar <br />
3 1/4 c. all-purpose flour<br />
2 1/2 tsp. baking powder<br />
1 tsp. salt<br />
3/4 c. unsalted butter, softened<br />
1 1/2 c. milk<br />
2 tsp. vanilla<br />
4 eggs<br />
<br />
Cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla until well combined. Combine the flour, baking powder, and salt, and sift the mixture. Mix in half the flour mixture, then all the milk, then the rest of the flour mixture until well combined. Divide into two greased and floured (I also line the bottoms with parchment paper) 9-inch round pans. Bake at 350F for 30 minutes, or until a toothpick in the center comes out clean. Let cool in pans for at least 10-15 minutes before removing from the pans. Then let cool completely on wire racks. <br />
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<b>Chocolate Chip Cookie Dough</b> (slightly adapted from <a href="http://www.recipegirl.com/2012/04/09/chocolate-chip-cookie-dough-cupcakes/">Recipe Girl</a>)<br />
<br />
4 Tbsp. unsalted butter, softened<br />
1/4 c. brown sugar<br />
2 Tbsp. sugar<br />
2 Tbsp. milk<br />
1 tsp. vanilla<br />
1/8 tsp. salt<br />
1/8 tsp. baking soda<br />
3/4 c. all-purpose flour<br />
1/2 c. mini chocolate chips <br />
<br />
Cream the butter with the sugars. Beat in the milk and vanilla. Add the salt, baking soda, and flour and mix well. Stir in the mini chocolate chips. Chill the dough in the freezer until firm, about 30 min. Once chilled, form the dough into marble-sized balls and keep them chilled until ready to use. <br />
<br />
<b>Buttercream Frosting</b> (Sweet as Sugar Cookies)<br />
<br />
2 1/2 c. salted butter, softened<br />
6 1/4 c. powdered sugar<br />
5 tsp. vanilla<br />
1-2 Tbsp. milk (to desired consistency) <br />
<br />
Beat the butter in a stand mixer until creamy. Beat in the powdered sugar until light and fluffy. Mix in the vanilla and add milk as desired until you reach your desired consistency. <br />
<br />
<b>Mini Chocolate Chip Cookies</b> (slightly adapted from <a href="https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/">Tollhouse Cookie recipe</a>)<br />
<br />
1/2 c. + 1 Tbsp. all-purpose flour<br />
1/4 tsp. baking soda<br />
1/4 tsp. salt<br />
4 Tbsp. butter<br />
3 Tbsp. sugar<br />
3 Tbsp. brown sugar<br />
1/4 tsp. vanilla<br />
2 Tbsp. egg<br />
1/2 c. mini chocolate chips<br />
<br />
Cream the butter and sugars. Beat in the egg and vanilla. Mix in the flour, salt, and baking soda. Stir in the chocolate chips. Chill for 30 minutes in the freezer until firm. Form the dough into marble-sized balls and drop onto a parchment paper lined baking sheet. Bake at 350F for 11 minutes until golden brown. Let cool. <br />
<br />
<b>For the assembly:</b><br />
<br />
Slice each cake layer, horizontally, into two layers. Place one layer on a cake plate and spread with 1/5 of the frosting. Stud with half of the mini balls of chilled cookie dough. Place the second cake layer on top and spread with 1/5 of the frosting. Place the third cake layer on top, spread with 1/5 of the frosting and stud with the rest of the mini cookie dough balls. Place the fourth cake layer on top and cover with the rest of the frosting, saving about 1/2 cup of frosting for decoration. Once the cake is completely frosted, use the reserved frosting to pipe a decorative border around the top and bottom of the cake. Take the baked chocolate chip cookies and spiral them on the top of the cake. You can also use several of the cookies and place them around the sides of the cake, if desired. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com5tag:blogger.com,1999:blog-5661240752585108335.post-43172407375709098812015-02-01T21:00:00.000-08:002015-02-01T21:00:01.738-08:00Honey Garlic Glazed Meatballs - SRC<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXZrwc_tYPlkw5hhaCSLQU1NNI_A3Y9mAh6GJ_S7D9LJzzW4xHcJ8kFNGVnTKSZPP3TswWFfO79RniS5xCe-hHasGxRCFWtREitA0tzkvqXzMTRz-Pfck8wiNsEisC16zw54OpP1Y83Y/s1600/meatballs+1(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXZrwc_tYPlkw5hhaCSLQU1NNI_A3Y9mAh6GJ_S7D9LJzzW4xHcJ8kFNGVnTKSZPP3TswWFfO79RniS5xCe-hHasGxRCFWtREitA0tzkvqXzMTRz-Pfck8wiNsEisC16zw54OpP1Y83Y/s1600/meatballs+1(1).jpg" height="266" width="400" /></a></div>
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After a good long break, it was time to get back into the swing of things with the <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Clu</a>b. And, to make the new year even brighter, we're starting it off with some new members. Yay! It's always a lot of fun to be able to "meet" new people via their blogs and to have a fresh batch of recipes to choose from. Speaking of recipes, this month I was assigned to the blog, "<a href="http://www.colieskitchen.com/">Colie's Kitchen</a>," and holy smokes, she has a TON of recipes. It was like an encyclopedia's worth of gastronomic goodies. I've often had trouble narrowing things down in the past, but this time, the task seemed almost impossible. What about her <a href="http://www.colieskitchen.com/2014/02/honey-garlic-glazed-meatballs.html">Honey Garlic Glazed Meatballs</a>, <a href="http://www.colieskitchen.com/2013/01/beef-asian-meatballs.html">Beef Asian Meatballs</a>, or the <a href="http://www.colieskitchen.com/2014/04/meatball-sub-casserole.html">Meatball Sub Casserole</a>? My gosh, that's just the meatballs! Then, I began looking at her chicken recipes. There was <a href="http://www.colieskitchen.com/2014/04/salsa-chicken-casserole-low-calorie.html">Salsa Chicken Casserole</a>, <a href="http://www.colieskitchen.com/2014/05/crustless-pot-pie-over-biscuits.html">Crustless Pot Pie Over Biscuits</a>, and <a href="http://www.colieskitchen.com/2014/09/mushroom-spinach-chicken.html">Mushroom Spinach Chicken</a>. Can't forget the veggies either: <a href="http://www.colieskitchen.com/2013/04/sesame-roasted-carrots.html">Sesame Roasted Carrots</a>, <a href="http://www.colieskitchen.com/2013/07/parmesan-roasted-sweet-potatoes.html">Parmesan Roasted Sweet Potatoes</a>, and <a href="http://www.colieskitchen.com/2014/05/garlic-and-balsamic-glazed-mushrooms.html">Garlic Balsamic Glazed Mushrooms</a>. At the end of this fine, virtual feast, I came to dessert - <a href="http://www.colieskitchen.com/2012/05/banana-walnut-bread.html">Nilla Wafer Banana Bread</a>. Oh, I have died and gone to foodie heaven. <br />
<br />
But, who is "Colie" of Colie's Kitchen, you ask? Let me introduce you! Her name is Nicole and she is well-rounded in every sense of the word. Mother, wife, college student, couponer, crafter, scuba diver, snorkeler, and, of course, cook. She even plays ice hockey. Yes, she does it all! I highly encourage you to visit her blog and see all the delicious goodness in person.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILhuuARZMxrxwdtut6WT-dBUHS0g-lBlATXJW7wh9t0PNqB0Z_tZZ4MhoQ0id_P9ndyAr68gNvh8PGakEMt-f5fhFY3ZuMaX0HBX-H4LKk8LcKVPvl9HlN_5jOiAUHl2FTJ3ORwcRaK4/s1600/meatballs+2(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILhuuARZMxrxwdtut6WT-dBUHS0g-lBlATXJW7wh9t0PNqB0Z_tZZ4MhoQ0id_P9ndyAr68gNvh8PGakEMt-f5fhFY3ZuMaX0HBX-H4LKk8LcKVPvl9HlN_5jOiAUHl2FTJ3ORwcRaK4/s1600/meatballs+2(1).jpg" height="248" width="400" /></a></div>
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It was a tough job narrowing down my recipe list, but I finally decided to go with the Honey Garlic Glazed Meatballs. They looked simply irresistible. And believe me, they were! The sauce was slightly sweet, tangy, and finger-licking good. I added some cayenne pepper to kick things up a notch too. There was enough for my dinner one night and, even better, enough for leftovers the next two days too. I enjoyed every single meatball and wished I had more of them when they were gone. I'm definitely going to add this to my list of keepers. <br />
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Thanks Colie for your amazing meatballs!<br />
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<span style="color: red;"><b><span style="font-size: large;">Honey Garlic Glazed Meatball</span></b></span>s (slightly adapted from Colie's Kitchen)<br />
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1 lb. cooked meatballs<br />
2-4 garlic cloves, minced<br />
1/2 c. honey<br />
3/4 c. ketchup<br />
3 Tbsp. soy sauce <br />
cayenne pepper to taste <br />
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Combine the ingredients for the sauce and simmer for 5 minutes. Add the meatballs and cook until nice and hot. </div>
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<!-- end InLinkz script -->Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com8tag:blogger.com,1999:blog-5661240752585108335.post-17125652306143829192015-01-29T21:42:00.000-08:002015-01-29T21:42:42.871-08:00Chocolate Dipped Pretzels<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AN4u2poUnQdY2DCJ3NPq05pACAvX2add9WVE-p5PCYM_FWFUXk2fRUbRQFLxmW177KDXlRP2EA0kAWNnoq2dz1PRPQmoAQHFhypXScBmO_ndVpGE_fVNnTYq0uJ0BVNUp8t2f3vAtgU/s1600/pretzels+1(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1AN4u2poUnQdY2DCJ3NPq05pACAvX2add9WVE-p5PCYM_FWFUXk2fRUbRQFLxmW177KDXlRP2EA0kAWNnoq2dz1PRPQmoAQHFhypXScBmO_ndVpGE_fVNnTYq0uJ0BVNUp8t2f3vAtgU/s1600/pretzels+1(1).jpg" height="266" width="400" /></a></div>
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Recently, it was my sister's birthday. So, naturally, I asked her what kind of cake she wanted. I already had cake decorating ideas spinning in my head. To my surprise, she said that she didn't want any cake. Whaaat? I tried to convince her otherwise. No, no, of course you want a birthday cake. It didn't work. She wasn't going to change her mind. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-RVuT73MXeE3Q1jVySIsO690McdaT2-78_zSM3pu29XWkp0XYs7LQ_AyeOafcjXVn-gCZaKO1fCHafi_qnuquERQKbwnILH64CmzIJlJkPxFFgrjlppTGl8qffmdqN1UQ1sMxJTMzJA/s1600/pretzels+2(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb-RVuT73MXeE3Q1jVySIsO690McdaT2-78_zSM3pu29XWkp0XYs7LQ_AyeOafcjXVn-gCZaKO1fCHafi_qnuquERQKbwnILH64CmzIJlJkPxFFgrjlppTGl8qffmdqN1UQ1sMxJTMzJA/s1600/pretzels+2(1).jpg" height="266" width="400" /></a></div>
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But, surely there's something that she must want, right??? As it turns out, there was something that she had been dreaming of - chocolate dipped pretzel rods. Huh? Why that? She said that she had always seen those lovely decorated pretzels in candy shops and wished that she could buy them, but they were so expensive. She would be over the moon if I could make her some pretzels for her very own. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqwRFBKp008YnwchXrp_F3o4DT-n3aHHrMy-o2qPpb4-kHV10slZO4rdgtLI6PRonmyyT5U11L-oI-iGDYWQnZLAeK5gUKMaRDjO44sbS8wo04NpzLcaUhyphenhyphenkLB4o_cncYXj7xP_4gfJw/s1600/pretzels+3(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqwRFBKp008YnwchXrp_F3o4DT-n3aHHrMy-o2qPpb4-kHV10slZO4rdgtLI6PRonmyyT5U11L-oI-iGDYWQnZLAeK5gUKMaRDjO44sbS8wo04NpzLcaUhyphenhyphenkLB4o_cncYXj7xP_4gfJw/s1600/pretzels+3(1).jpg" height="266" width="400" /></a></div>
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Well, that's no problem at all. I gathered up all the little decorating goodies I had been amassing - mini chocolate chips, mini M&Ms, sprinkles, peanuts, and peanut butter chips - and put them to good use. An hour later, there were 24 bright, beautiful pretzel rods all in a row, just for her. She was thrilled!!! It was just the way she wanted them and she couldn't wait to eat them. Birthday wish fulfilled! <br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxaltIxjL6Ltt1UiuBURO53Cpcr5CNep7YwAKNlegR3wNjUjNHr_leGhNSDGYthbQu6q2NFsKIMYYgbrngo2nFagsZS9Io7cohUY3dnbC7FzkM7yBmh7zQu8c4e6AwmFyrhyphenhyphen6nCEEVRQ/s1600/pretzels+4(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxaltIxjL6Ltt1UiuBURO53Cpcr5CNep7YwAKNlegR3wNjUjNHr_leGhNSDGYthbQu6q2NFsKIMYYgbrngo2nFagsZS9Io7cohUY3dnbC7FzkM7yBmh7zQu8c4e6AwmFyrhyphenhyphen6nCEEVRQ/s1600/pretzels+4(1).jpg" height="266" width="400" /></a> </div>
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<span style="font-size: large;"><span style="color: red;"><b>Chocolate Dipped Pretzels</b></span></span><br />
<br />
24 pretzel rods<br />
1-lb chocolate flavored candy coating<br />
1-lb vanilla flavored candy coating<br />
decorations of your choice (mini chocolate chips, mini M&Ms, chopped nuts, and sprinkles)<br />
<br />
Melt the candy coating in the microwave. Dip each pretzel rod into the candy coating until covered as desired. Lay out on a sheet of parchment paper to set for about 1 minute. Cover with your desired decorations. Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com4tag:blogger.com,1999:blog-5661240752585108335.post-44057074631334260682014-12-16T00:00:00.000-08:002014-12-16T00:00:10.192-08:00White Chocolate Covered Oreos<div class="separator" style="clear: both; text-align: center;">
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Several weeks ago, my sister and I were walking in Target and she pointed out the boxes of white chocolate fudge covered Oreos. She then mentioned how much she wanted to buy them. My reaction, of course, was along the lines of, "What? Don't buy that. I could make you those." Of course, she then responded, "Well, why don't you then?" </div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Pq5tSpYnOS9FHWeb-nh4gkCjC6uj-o3iQaWM7SYDwLF0w7jHotGuw1D8pLzcWlr1jSCMumTg9LaiEhjSy81XyoxvSu1gLkAUpixOBy2XCRccpBhzNMp3eZ1zZoDJDMSnfX_g78b5WOE/s1600/oreos+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Pq5tSpYnOS9FHWeb-nh4gkCjC6uj-o3iQaWM7SYDwLF0w7jHotGuw1D8pLzcWlr1jSCMumTg9LaiEhjSy81XyoxvSu1gLkAUpixOBy2XCRccpBhzNMp3eZ1zZoDJDMSnfX_g78b5WOE/s1600/oreos+1.jpg" height="282" width="400" /></a></div>
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Well, I've been so busy making other holiday cookies and treats that I just didn't have time to get around to it. Until the one night I just happened to be melting down some white chocolate to make these White Chocolate Peppermint Shortbread Cookies. I had more than enough white chocolate for the shortbread cookies, and since I also had a package of Oreos, I decided I better make good on my promise. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizznPHOFgYkQvlXp6LJUSqMw4pEMRCJV8B0npd-RkJ1ON8N-blqbM0KzIH4r4z4jkY5wAqHUY5URTY5hWN8KGIx36VviWrmAPomURC_L1IMeNWv_plB4bCKSd8ictp4XWtjbxieWM7S3A/s1600/oreos+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizznPHOFgYkQvlXp6LJUSqMw4pEMRCJV8B0npd-RkJ1ON8N-blqbM0KzIH4r4z4jkY5wAqHUY5URTY5hWN8KGIx36VviWrmAPomURC_L1IMeNWv_plB4bCKSd8ictp4XWtjbxieWM7S3A/s1600/oreos+2.jpg" height="253" width="400" /></a></div>
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To my surprise, it was actually really quick to make them. I dressed half of them up with Christmas sprinkles and the other half with crushed candy canes. Surely these are better than the storebought ones, right? After all, these were made with love and you can't buy that. :) I have a feeling that once my sister eats these, she's going to have me make some more (especially once she finds out that I gave away most of them to some other people). Well, 'tis the season after all. And seeing as how it's so easy to do, why not? </div>
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<span style="font-size: large;"><span style="color: red;"><b>White Chocolate Covered Oreos</b></span></span><br />
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Oreos<br />
vanilla almond bark or candy coating<br />
sprinkles or crushed candy canes (optional) <br />
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Melt the almond bark in the microwave until it's completely fluid. Dip the Oreos into the mixture and shake off the excess. Lay on a piece of parchment paper and decorate as desired. Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com13tag:blogger.com,1999:blog-5661240752585108335.post-45136584408654845722014-12-14T21:00:00.000-08:002014-12-14T21:00:04.848-08:00White Chocolate Peppermint Shortbread - SRC Cookie Carnival<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9rTdP217T16O0LuyMbrvDWUA0jqzJV_6mxgQrdwyrSdcHn0Huphi1uWVDWEm-Au-fuiC49EW774fnn1d_PWVzDo89a_kHRENEU6APTP6E81nVJXwvYx7Uy16A5CFTy6FJAiUJza2pHY/s1600/tartine+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9rTdP217T16O0LuyMbrvDWUA0jqzJV_6mxgQrdwyrSdcHn0Huphi1uWVDWEm-Au-fuiC49EW774fnn1d_PWVzDo89a_kHRENEU6APTP6E81nVJXwvYx7Uy16A5CFTy6FJAiUJza2pHY/s1600/tartine+1.jpg" height="373" width="400" /></a></div>
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Ooohh, Christmas is getting closer and that means it's time for Christmas cookies, lots of them! Every year, I give away dozens of them to neighbors, co-workers, and friends. Naturally, I also keep back some of them for my family too. So, I am always on the lookout for new recipes to make and add to my list of faves. That's why, when Sarah from the <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> came up with the idea for this Cookie Carnival, I eagerly joined in! What is the "Cookie Carnival" you ask? Well, the members of the Secret Recipe Club once again received another person's blog to peruse and pick a recipe from it to make. But, the catch is that it has to be a cookie recipe. Then, today, we all get to show off the newest addition to our Christmas cookie platters.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsfDQRE2IhK4dw3m5n3T8pOgCLRnTCqQKBHkX9bb26YIXs-CIsgwwVWrt7m_t3y6RgmggebwHtv053kJ09dWexXWPmW1xSwoqptzoQJEf_joEPeYgyOYC3379C7z4aMLiZuhHYHThbpw/s1600/tartine+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlsfDQRE2IhK4dw3m5n3T8pOgCLRnTCqQKBHkX9bb26YIXs-CIsgwwVWrt7m_t3y6RgmggebwHtv053kJ09dWexXWPmW1xSwoqptzoQJEf_joEPeYgyOYC3379C7z4aMLiZuhHYHThbpw/s1600/tartine+3.jpg" height="196" width="320" /></a></div>
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I was assigned the blog, <a href="http://dessert-before-dinner.blogspot.com/">Dessert Before Dinner</a>. With a title like that, I think I've found a kindred spirit in Stephy. And if you go check out her blog, you'll see that she has no shortage of dessert recipes. The girl means business! She has everything from the classics, like <a href="http://dessert-before-dinner.blogspot.com/2014/04/lemon-meringue-pie.html">Lemon Meringue Pie</a> and <a href="http://dessert-before-dinner.blogspot.com/2014/10/watermelon-sorbet.html">Watermelon Sorbet</a>, to more exotic recipes like <a href="http://dessert-before-dinner.blogspot.com/2011/11/yuzu-wasabi-white-chocolate-macaron.html">Yuzu Wasabi White Chocolate Macarons</a> and <a href="http://dessert-before-dinner.blogspot.com/2011/06/grapefruit-cupcakes-with-avocado.html">Grapefruit Cupcakes with Avocado Frosting. </a>From perusing through her blog, I came to see that she's a person who is bold, daring, and inventive. She's knows what she likes, but she's also not afraid to try new things and see where her foodie ideas will take her. You go girl!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjZXAEiw3uj_TxjVEPmtr7XWuN4g2no4nyZk-pmewFfwUZ69P6tnL9EOSW2CIOmDcL0xvaZIakwK-urjlwt3KwmniRh4HfCOCarE32hMRtv71HSrOyuI3hzXEd_iJC1Of0f6lyse5xS0/s1600/tartine+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIjZXAEiw3uj_TxjVEPmtr7XWuN4g2no4nyZk-pmewFfwUZ69P6tnL9EOSW2CIOmDcL0xvaZIakwK-urjlwt3KwmniRh4HfCOCarE32hMRtv71HSrOyuI3hzXEd_iJC1Of0f6lyse5xS0/s1600/tartine+2.jpg" height="266" width="400" /></a></div>
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This time, I opted for one of her classic recipes, <a href="http://dessert-before-dinner.blogspot.com/2011/10/tartine-bakery-shortbread-cookies.html">Tartine Bakery Shortbread Cookies</a>. And oh boy were they ever good. These shortbread cookies are thick, super buttery, and just sweet enough. One bite, and they absolutely melt in your mouth. You'll find yourself reaching for one after another until all you have left is crumbs. And believe me, you will devour the crumbs as well. I decided to be a little inventive too and dipped these into white chocolate, then sprinkled them with crushed peppermint candy for a festive, Christmas-y touch. Simply delightful! I will definitely put this recipe into my Christmas cookie collection to make every year from now on.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNIsGj1wKopeoIhtVnoeryjWX7kbBGQF0MR1ZSgmQlNi_4qcNcKpF379GjPcPobiq_Ub_kGk-EdSlXMYj9NUvFcaYmJRv5nOjBEMbGB1MEFMoaaO0cZxBZ3-oXL3uexa_8MB68S_0bvg/s1600/tartine+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiNIsGj1wKopeoIhtVnoeryjWX7kbBGQF0MR1ZSgmQlNi_4qcNcKpF379GjPcPobiq_Ub_kGk-EdSlXMYj9NUvFcaYmJRv5nOjBEMbGB1MEFMoaaO0cZxBZ3-oXL3uexa_8MB68S_0bvg/s1600/tartine+4.jpg" height="400" width="316" /></a></div>
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Thank you Stephy for the fantastic recipe! <br />
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<span style="font-size: large;"><b><span style="color: red;">Tartine Bakery Shortbread</span></b></span> (slightly adapted from <a href="http://dessert-before-dinner.blogspot.com/2011/10/tartine-bakery-shortbread-cookies.html">Dessert Before Dinner</a>)<br />
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1 c. + 2 Tbsp. unsalted butter, softened<br />
1/4 tsp. salt (I increased this to 1/2 tsp.)<br />
1 3/4 c. + 2 Tbsp. flour<br />
1/3 c. sugar + more for sprinkling<br />
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Cream butter and sugar together. Mix in the flour and salt until well combined. Press the dough evenly into an 8x8 pan and sprinkle with more sugar. Bake at 350F for 30-40 minutes until golden. Slice while still warm. Remove from pan once cookies are completely cooled. <br />
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If desired, dip the cookies into melted vanilla candy coating and sprinkle with crushed candy canes. Let sit until the coating sets. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgEqE2crr9V_cLbUX0tF_CvuglF2FSEmcDEDqs8_BgWKiQGwitTrugaLpgnWQXTUxozoakzBLedjtXnROcGbtrhDJjk0-CFmiOVMqUTRhaavV88ElGZc5UwpkD7N0MLuuOYkexQEISsQ/s1600/pb+cookies+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOgEqE2crr9V_cLbUX0tF_CvuglF2FSEmcDEDqs8_BgWKiQGwitTrugaLpgnWQXTUxozoakzBLedjtXnROcGbtrhDJjk0-CFmiOVMqUTRhaavV88ElGZc5UwpkD7N0MLuuOYkexQEISsQ/s1600/pb+cookies+1.jpg" height="400" width="387" /></a></div>
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Okay, so you probably realize that this is my second post for this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>. But, when I found out earlier tonight that we were going to have an orphan, I just couldn't stand by and do nothing. Especially when it comes to a great blogger like Anna over at her site, <a href="http://cheesewithnoodles.blogspot.com/">Cheese with Noodles</a>.<br />
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Do you know that Anna lives in Alaska? I can't imagine how cold it must be there during the wintertime, but I'm sure that her house is nice and cozy as she spends time with her family, crochets, paints, and, of course, cooks delicious food. I would have loved to make her <a href="http://cheesewithnoodles.blogspot.com/2011/10/baked-mice-aka-mini-meatloaves.html">B</a><a href="http://cheesewithnoodles.blogspot.com/2011/10/baked-mice-aka-mini-meatloaves.html">aked Mice </a>(aka mini meatloaves made in the shape of mice - sooo cute). Her <a href="http://cheesewithnoodles.blogspot.com/2012/05/on-weekends-i-like-to-make-nice.html">Cinnamon Pancakes with Cream Cheese Icing </a>also looked very tempting. But, unfortunately, I had no milk in the house. Plus, I also wanted to try and get the post up tonight.<br />
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So, I decided to go with her T<a href="http://cheesewithnoodles.blogspot.com/2012/10/triple-peanut-butter-cookies.html">riple Peanut Butter Cookies</a>. Besides, my sister has been begging me to make some cookies so this was a win-win situation. I just happened to have all the ingredients to make them, though as far as the peanut butter cups go, I could only find six mini ones in my pantry. Note to self: keep the pantry stocked with Reeses peanut butter cups. I added some chocolate chips to make up for the difference.<br />
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Anna described these cookies as "soft, thick, and super peanut buttery." And, you know what? She was 100% right! You'll need a big glass of milk to go with these. I am so glad that I had the chance to scope out Anna's blog and try her cookies. My sister will thank me. As for me, I say a big thank you to Anna! <br />
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<b><span style="color: red;"><span style="font-size: large;">Triple Peanut Butter Cookies</span></span> </b>(from <a href="http://cheesewithnoodles.blogspot.com/2012/10/triple-peanut-butter-cookies.html">Cheese with Noodles</a>)<br />
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1/2 c. butter<br />
1/2 c. brown sugar<br />
1/4 c. sugar<br />
1 egg<br />
3/4 c. peanut butter<br />
1 tsp. vanilla<br />
1/2 tsp. baking soda<br />
1 1/4 c. flour<br />
3/4 c. peanut butter chips<br />
3/4 c. chopped peanut butter cups<br />
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Cream the butter, peanut butter, and sugars. Beat in the egg and vanilla. Stir in the flour and baking soda until well combined. Mix in the peanut butter chips and peanut butter cups. Form the dough into small balls and bake at 350F for 8-10 minutes (<span style="color: red;">mine took 12 minutes</span>). <br />
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<!-- end InLinkz script -->Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com13tag:blogger.com,1999:blog-5661240752585108335.post-2210443857731453622014-11-30T21:00:00.000-08:002014-11-30T21:00:11.077-08:00Armenian Gingerbread Cake - SRC <div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPpXmqUiW-qtRx5DW6B2STy4HQ3EA_z8HwU55FKP3Q95IXUZ2WnN_7tI2vwT0R8RS0D3rtKku76kCMFkDztAN0bcZtSyQT3abEAxoXM80ToNYk1cbmQiGKrJU9ci9etV7oBIgs9zvu-I/s1600/armenian.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfPpXmqUiW-qtRx5DW6B2STy4HQ3EA_z8HwU55FKP3Q95IXUZ2WnN_7tI2vwT0R8RS0D3rtKku76kCMFkDztAN0bcZtSyQT3abEAxoXM80ToNYk1cbmQiGKrJU9ci9etV7oBIgs9zvu-I/s1600/armenian.jpg" height="266" width="400" /></a> </div>
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'Tis the season! I absolutely love this time of year when Christmastime is coming. Time to decorate, spend time with family, and, if you're a fellow food blogger, then you know it's also time to start baking with flavors like peppermint and gingerbread. And that's exactly the reason why I decided to choose Easily Good Eats' <a href="http://easilygoodeats.blogspot.com/2012/11/armenian-gingerbread-cake-recipe.html">Armenian Gingerbread Cake</a> for this month's S<a href="http://secret-recipe-club.blogspot.com/">ecret Recipe Club</a> assignment.<br />
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In case you didn't know, the Secret Recipe Club is a super fun group. Each month, we get assigned to someone else's blog, get to choose a recipe from it, and then post about it. It's a great way to get to know some new foodie friends and try some amazing dishes. Some of my absolute favorite, make again and again, recipes have come from this group.<br />
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For this month, I got assigned to <a href="http://easilygoodeats.blogspot.com/">Easily Good Eats</a>. I was amazed to find out that we both have something in common - i.e. a background in law. Of course, she also enjoys cooking and baking for family and friends. In browsing through her blog, I still have my eye on her <a href="http://easilygoodeats.blogspot.com/2011/12/toscatarta-swedish-almond-cake-recipe.html">Swedish Almond Cake</a>, and her <a href="http://easilygoodeats.blogspot.com/2012/02/chocolate-spekkoek-thousand-layer.html">Thousand Layer Chocolate Cake</a>. <br />
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But, I am still incredibly glad that I chose the Armenian Gingerbread Cake. The neat thing is that it actually has TWO layers to it. The bottom layer is a crust of crumbs, made from the same cake mixture, and the other half is the cake itself. In making it, I did make one mistake. I think I got a little too excited and added the spices into the first half before I realized it. So, I "fixed" the mistake by adding more spices into the top cake batter layer.<br />
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In my opinion, though, you can never have too much spice, so it actually all worked out because that crust was so incredibly good. I could and did eat some of it all by itself. Paired with the cake, you've got a combination that can't be beat. I loved the contrast in textures and the taste was sweet and spicy, but not overpowering in the slightest. I highly recommend waiting until the next day to eat this cake. I know, I know, difficult. But, the flavors will intensify if you let the cake sit for a while and it will be worth the wait. Mmmm, it already smells and tastes like Christmas in my house! <br />
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<span style="font-size: large;"><span style="color: red;"><b>Armenian Gingerbread Cake </b></span></span>(adapted from <a href="http://easilygoodeats.blogspot.com/2012/11/armenian-gingerbread-cake-recipe.html">Easily Good Eats</a>)<br />
<br />
2 c. flour<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/2 c. butter<br />
1 1/2 c. brown sugar<br />
<span style="color: red;">1 tsp. cinnamon</span><br />
<span style="color: red;">1 Tbsp. ginger powder </span><br />
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1 egg<br />
1 Tbsp. molasses (<span style="color: red;">I used dark corn syrup</span>)<br />
3/4 c. milk (I<span style="color: red;"> used half Greek yogurt + half water</span>)<br />
1/2 tsp. baking soda<br />
1/2 tsp. cinnamon<br />
1/2 tsp. ginger powder<br />
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Combine the dry ingredients and cut in the butter with a pastry cutter until it has the texture of breadcrumbs. Press half the mixture into a 9-inch round baking pan (<span style="color: red;">about 2 1/2 cups of the mixture</span>). <br />
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Combine the egg, milk, corn syrup, baking soda, 1/2 tsp. cinnamon, and 1/2 tsp. ginger powder. Add the wet to the dry ingredients and mix well. Pour into the pan on top of the crust mixture and bake at 350F for 40-45 min., or until a toothpick comes out clean.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsTHgimOnJ_EsUIezRNFHV_6gzRqU3JS8tSkVstht09l2S1wffRj7tUa8bKvK9N5A1AJNcS7LhBVuBpnPHGHJmaa3P-EQ1JEG02sSGnnACDtfGk9483T4Bb3J-hsoQMCuOKwkIzzPxAE/s1600/meatballs+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsTHgimOnJ_EsUIezRNFHV_6gzRqU3JS8tSkVstht09l2S1wffRj7tUa8bKvK9N5A1AJNcS7LhBVuBpnPHGHJmaa3P-EQ1JEG02sSGnnACDtfGk9483T4Bb3J-hsoQMCuOKwkIzzPxAE/s1600/meatballs+2.jpg" height="278" width="400" /></a></div>
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For this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a>, I was assigned to Andrea's blog, "<a href="http://adventuresinallthingsfood.blogspot.com/">Adventures in All Things Food</a>." In actuality, I imagine that Andrea's life itself is full of adventures. Not only does she have three lovely children, but she's raising them on her a farm. That means that she picks her own food, fresher than any supermarket's, preserves it, and provides her family with delicious things to last them the whole winter. In addition, she loves the fact that she's able to also provide her children with "a memorable childhood." While I'm sure it's a lot of work, from the look of the family pictures on her blog, it looks like they also make the work a lot of fun.<br />
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After looking through all her wonderful recipes, I originally wanted to make her <a href="http://adventuresinallthingsfood.blogspot.com/2013/04/chocolate-brioche-not-too-sweet-just.html">Chocolate Brioche</a>. However, since I needed dinner more than I needed bread, I ended up making her <a href="http://adventuresinallthingsfood.blogspot.com/2013/07/thai-inspired-chicken-patties-with.html">Thai Grilled Chicken Patties</a>. I'm a big fan of Asian food and they sounded so flavorful what with the inclusion of jalapenos, ginger, garlic, and soy sauce. Not to mention, Andrea added some grated zucchini and carrots which gives a nice boost of veggies to up the healthy factor. I did make several changes to the recipe. First, I used ground turkey instead of ground chicken since that's what was available in my supermarket. Then, I formed the mixture into meatballs instead of patties. Finally, since I don't have a grill, I just baked them in my oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUnMyF76Iwlkcjq_Ay-uLGdq6c_Z06SaEoSWcyoBZmyV7fl_9AnGke5WtDCBd1hjFeuzHdmSNkiS9J4dpFkWqp3NDyGNb71dY5BIbnFlKADLnLN1u7LS3vPfeKDthqe4nqHULQ8URdd8/s1600/meatballs+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjUnMyF76Iwlkcjq_Ay-uLGdq6c_Z06SaEoSWcyoBZmyV7fl_9AnGke5WtDCBd1hjFeuzHdmSNkiS9J4dpFkWqp3NDyGNb71dY5BIbnFlKADLnLN1u7LS3vPfeKDthqe4nqHULQ8URdd8/s1600/meatballs+1.jpg" height="266" width="400" /></a></div>
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I admit, that I did leave out the fish sauce in these since I just didn't have any and was reluctant to buy a bottle of it just for this recipe. However, these meatballs were still really flavorful and I loved how the jalapeno and ginger shone in these. Dipping them into sweet chili sauce as Andrea recommended was also a nice touch. After enjoying these for dinner one night, I gladly ate the rest as leftovers the following night. <br />
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Thanks Andrea for your delicious recipe! <br />
<span style="color: red;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="color: red;"><b><span style="font-size: large;">Thai Inspired Chicken Meatballs</span></b></span> (adapted from <a href="http://adventuresinallthingsfood.blogspot.com/2013/07/thai-inspired-chicken-patties-with.html">Adventures in All Things Food</a>)<br />
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1 1/2 lbs. ground turkey meat<br />
1/2 white onion, chopped<br />
2 garlic cloves, minced<br />
1 c. zucchini, grated and drained<br />
1 carrot, grated<br />
1 Tbsp. fresh ginger, grated<br />
1 tsp. lime zest<br />
2 tsp. soy sauce<br />
2 Tbsp. fish sauce (I omitted this)<br />
1 large egg<br />
1/2 c. panko breadcrumbs<br />
<br />
sweet chili dipping sauce<br />
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Combine all the ingredients and mix well. Form into meatballs and place on a baking sheet lined with foil. Bake at 350F for 20-25 min. until cooked through. Serve with sweet chili dipping sauce.<br />
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<!-- end InLinkz script -->Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com9tag:blogger.com,1999:blog-5661240752585108335.post-83037883001728912662014-10-22T00:00:00.000-07:002014-10-22T00:00:05.043-07:00Nutella Scones <div style="text-align: center;">
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Several years ago, I got myself a copy of the book, Baked Explorations. It had so many wonderful looking recipes in it, but for some reason or other, I never got around to making any of them. So, there it sat, on my bookshelf, gathering dust. Terrible, I know. Till one lovely Sunday I started looking for a new recipe to make. Somehow, the Internet didn't have what I was looking for and I decided that it was high time to go old school and open up a book. <br />
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Originally, I though that I'd make some cookies. But, then, my eyes landed on the recipe for scones. Not just any scones, rich, chocolatey, scones with Nutella inside AND out. Oh my gosh, did it ever look irresistible. That was it! I just had to have me some scones. <br />
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The recipe is actually quite interesting in that it's almost a process similar to making cinnamon rolls. You roll out the dough, spread the Nutella on it, then roll it up. But, instead of cutting it like you would rolls, you proceed to mash it out into a disk again, then bake. After letting them cool a bit, you then drizzle them with even more Nutella. Definitely do not skip out on this step because you can never have too much Nutella flavor. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzfxr64adKkUklhNnySqDq-Y6V7qmUv94DYww77qUeg8AsgMDbb9FMKTQLTrzF4RdEZZGh1pEw8ZNGe73_2UQjfj0FgarK56Rl7mnntPM8w-4BoVWRbUQzE9NkfjURZFTN6LLDlJMkyA/s1600/nutella+2(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqzfxr64adKkUklhNnySqDq-Y6V7qmUv94DYww77qUeg8AsgMDbb9FMKTQLTrzF4RdEZZGh1pEw8ZNGe73_2UQjfj0FgarK56Rl7mnntPM8w-4BoVWRbUQzE9NkfjURZFTN6LLDlJMkyA/s1600/nutella+2(1).jpg" height="266" width="400" /></a></div>
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Let me tell you, these scones were amazing! The inside was like a fudgy brownie. Then, you come upon a melty layer of Nutella in the middle of each bite. They were moist, decadent, and delectable. Perhaps a little indulgent for breakfast, but oh so worth it. I wouldn't mind trying these again and filling them with peanut butter or raspberry jam or even marshmallow fluff. Mmm, possibilities. <br />
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<span style="color: red;"><span style="font-size: large;"><b>Nutella Scones</b></span></span> (from <a href="http://www.amazon.com/Baked-Explorations-American-Desserts-Reinvented/dp/1584798505">Baked Explorations</a>)<br />
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2 c. all-purpose flour<br />
1/4 c. sugar<br />
1/4 c. unsweetened cocoa powder<br />
1 Tbsp. baking powder<br />
1/2 tsp. salt<br />
6 Tbsp. cold, unsalted butter, cut into chunks<br />
1 large egg<br />
1/2 c. heavy cream<br />
1/2 c. Nutella, divided<br />
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Combine the dry ingredients. Cut the butter into the flour with a pastry cutter until the mixture is coarse. Combine the cream with the egg and stir into the flour mixture until the dough just comes together. Lay the dough on a piece of parchment paper and gently pat it out into a 6x12" rectangle. Spread with 1/4 c. of the Nutella, then roll it up into a 6" long cylinder. Flatten it again into a disk and score it into 6 or 8 wedges. Bake on a parchment paper lined baking sheet at 375F for 18-20 minutes (mine took 24 minutes). Let cool, then drizzle with 1/4 c. warmed Nutella. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com2tag:blogger.com,1999:blog-5661240752585108335.post-79764817006041285372014-10-20T00:00:00.001-07:002014-10-20T00:00:08.182-07:00Browned Butter Pumpkin Pie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGToWFD2qBZReNSqZ5Dm2yXy5vkSMYjW3IgUv4HHcMP3jadE_wshO-2T9ko_uIX-L8rDLcbQM01ctoj4W1fLMzebfpiurafS5zXEmezzvTWPbKMIUulig_0asrLbidA8GEtEF46AKMjU8/s1600/pumpkin+2(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGToWFD2qBZReNSqZ5Dm2yXy5vkSMYjW3IgUv4HHcMP3jadE_wshO-2T9ko_uIX-L8rDLcbQM01ctoj4W1fLMzebfpiurafS5zXEmezzvTWPbKMIUulig_0asrLbidA8GEtEF46AKMjU8/s1600/pumpkin+2(1).jpg" height="276" width="400" /> </a></div>
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Several years ago, I made these pumpkin pie bars and proclaimed them the best pumpkin brownie/blondie recipe I had ever tried. They were moist and chock full of pumpkiny, spicy flavors. I honestly did not think that they could get any better. I was wrong. Two words - browned butter. <br />
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It's that whole adage . . . if I knew then what I know now. Well, what I know now is how to brown butter and I also know that browned butter makes everything, and I mean everything, so much better. The smell of it alone is like the most delightful perfume in your house. Intoxicating. They should make air fresheners and candles scented like browned butter. I'm totally serious. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qyz6sc_1T71iOBhzRL_HXqHEUlYPTDe0HIopDMD4UP3rqsV3isEkhRfCd1qmxt2dm0AlClRF5yOhuZSXv3CANi93dAW9ulFd_DijR5f_XEzRushoGTMR7SHbMBhYT75_1skmnGL_L18/s1600/pumpkin+pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Qyz6sc_1T71iOBhzRL_HXqHEUlYPTDe0HIopDMD4UP3rqsV3isEkhRfCd1qmxt2dm0AlClRF5yOhuZSXv3CANi93dAW9ulFd_DijR5f_XEzRushoGTMR7SHbMBhYT75_1skmnGL_L18/s1600/pumpkin+pie.jpg" height="266" width="400" /></a></div>
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But, going back to these bars. Browned butter immediately adds a depth of flavor that you simply won't get with regular melted butter. It's true that it takes more time to make, a little more patience, and a bit of skill, but you really won't regret it. Once you go browned, you'll never go back. So it was with these pumpkin pie bars. One taste of them and the difference was like night and day. Oooohhh, I was in pumpkin heaven. Correction - browned butter pumpkin heaven. I eagerly shared these bars with friends of mine and they were just as over the moon about them as I was. May I never forget this important lesson - browned butter = better! <br />
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<span style="color: red;"><span style="font-size: large;"><b>Browned Butter Pumpkin Pie Bars</b></span></span> (slightly adapted from <a href="http://www.browneyedbaker.com/pumpkin-pie-bars/">Brown Eyed Baker</a>)<br />
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2 c. flour<br />
2 1/2 tsp. cinnamon<br />
1 tsp. ginger<br />
1/4 tsp. nutmeg<br />
1/2 tsp. salt<br />
1 c. butter, browned<br />
2 c. brown sugar<br />
2 eggs<br />
2 tsp. vanilla<br />
1 can (15 oz.) pumpkin puree<br />
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<b>For the top:</b><br />
2 Tbsp. sugar<br />
1 tsp. cinnamon<br />
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Line a 9x13 pan with parchment paper. Combine the dry ingredients and set aside. Brown the butter until it smells nutty (do not discard the browned bits). Let the browned butter cool slightly to room temperature. Combine the butter with the sugar, then beat in the eggs and vanilla. Mix in the pumpkin. Stir in the dry ingredients until just combined.<br />
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Spread the batter evenly in the pan. Sprinkle with the cinnamon sugar mixture and bake for 30 minutes, or until a toothpick comes out with moist crumbs on it. Cool completely before cutting.<br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com7tag:blogger.com,1999:blog-5661240752585108335.post-50178256561109366622014-10-17T21:30:00.000-07:002014-10-17T21:30:00.212-07:00Spun Sugar Decorations<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnSFjvU4Jaui-4bmvzifoeVNwB9ENOv5xegdKUDXMgnMW4GtKwog4Ou0Dh8NBU4gkvOI11QG5_lysHJs0DOB7jC54OpfTaQkjwg6lm1Y4uKRAzvoSWb9eQMlj4YwM-pkpFEMnL549ne4/s1600/burnt+sugar+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnSFjvU4Jaui-4bmvzifoeVNwB9ENOv5xegdKUDXMgnMW4GtKwog4Ou0Dh8NBU4gkvOI11QG5_lysHJs0DOB7jC54OpfTaQkjwg6lm1Y4uKRAzvoSWb9eQMlj4YwM-pkpFEMnL549ne4/s1600/burnt+sugar+3.jpg" height="281" width="400" /></a> </div>
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Several weeks from now, I will be making a cake for a special occasion. Which means that for the past week, I've been trying to figure out how I intend to decorate it. I admit that I could probably recycle one of my old designs and no one would really care. But, the thing is that I enjoy pushing myself to learn new techniques and exercise my creative side, even if it means a little more time or effort involved. As with anything, if you want to get better at it, you have to keep going higher (or something like that).<br />
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For some reason, the one thing that stuck out in my mind was sugar decorations. You know, those little spun sugar nests or shards of sugar that look just like glass? I thought it would be so neat to do something like that, especially since the cake I'll be making has caramel filling. It would match so perfectly.<br />
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I found the recipe for the sugar syrup on the blog, <a href="http://mimis-kitchen.blogspot.com/2010/05/twd.html">Mimi's Kitchen</a>, and it sounded so easy that I just knew I had to give it a try. Mimi actually made sugar nests, which you do by drizzling the syrup onto a bowl. But, I decided to go freestyle and just see where serendipity would take me. <br />
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First, I did the easiest one - toffee shards, which I learned how to do from <a href="http://www.taste.com.au/recipes/24633/baked+dulce+de+leche+cheesecake+with+toffee+shards">HERE</a>. Really, so simple. Once you've made the burnt sugar, you just pour it, spread it out, let it cool, and break away. After it was finished, it was a thing of beauty. It looked just like broken glass and would add such an elegant accent to any cake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrLRstPOJ1xnjgcjFLqN3_3GBr5BPaRCtJ0gpNChmXE4ntLl6__rcgEwVV9y6ufbESHEHBoPnsTgxOgldkpFP7A5d_S9hc8pG8zwNgqWM3vqXDyks1STGlsOgDM0jef76ftYQA8qNa-I/s1600/burnt+sugar+4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMrLRstPOJ1xnjgcjFLqN3_3GBr5BPaRCtJ0gpNChmXE4ntLl6__rcgEwVV9y6ufbESHEHBoPnsTgxOgldkpFP7A5d_S9hc8pG8zwNgqWM3vqXDyks1STGlsOgDM0jef76ftYQA8qNa-I/s1600/burnt+sugar+4.jpg" height="266" width="400" /></a></div>
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I then made a second batch of sugar syrup and decided to just play around with it. So, after letting it cool slightly in the pan, I took a fork and just started drizzling it back and forth on some parchment paper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qp8yUcjNI-xYoWsJeSt7jDS3GkT9WSLn62zN9eaxK2Uw52uqy3H9wjsV5I0GAkUenSw4Ca1zPOAa27dmEPi13C4r8Be5mkGcv2kog05u8LJgFBL9UkDEBRnWOK8oT0v_DmUEQQmi6gc/s1600/burnt+sugar+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qp8yUcjNI-xYoWsJeSt7jDS3GkT9WSLn62zN9eaxK2Uw52uqy3H9wjsV5I0GAkUenSw4Ca1zPOAa27dmEPi13C4r8Be5mkGcv2kog05u8LJgFBL9UkDEBRnWOK8oT0v_DmUEQQmi6gc/s1600/burnt+sugar+2.jpg" height="266" width="400" /></a> </div>
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I just did some long streaky things, but you can let your imagination go wild and do whatever you want to do. Swirls, amber drops (which will look like jewels), squigglies. It will all look fantastic. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXmXYySMD52xkqyDLRViLOIKnmZf5qoC6eMNX42-Nk1wBfyLG05f_afl7AOfb66SL_m-4W-JhQDgzV3f5J7slt7iF-hjh6oj3dCK_Dg-LyIauHkvMFOcq4FG6MnPb2RQB1RPqopslvc/s1600/burnt+sugar+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0xXmXYySMD52xkqyDLRViLOIKnmZf5qoC6eMNX42-Nk1wBfyLG05f_afl7AOfb66SL_m-4W-JhQDgzV3f5J7slt7iF-hjh6oj3dCK_Dg-LyIauHkvMFOcq4FG6MnPb2RQB1RPqopslvc/s1600/burnt+sugar+1.jpg" height="266" width="400" /></a></div>
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Finally, with some of the remaining syrup (which I had to warm up again to soften), I went for the final look - sugary threads. I know some people line up wooden spoons or broomstick handles or whatnot and then start flicking it back and forth, but I just didn't want to have to go through all that trouble, or risk getting the sugary stuff onto my floor. So, I dipped the fork into the syrup, let a small bit drip down, and then I caught onto that strand and just started pulling as fast as I could, again and again. You have to work fast or else it will all turn brittle before you've managed to even pull a couple strands. Think Rumplestiltzkin spinning straw into gold, just backwards - you're turning the gold back into straw. Ha! As long as you don't touch the big glob of syrup on the fork, you don't have to worry about burning your fingers because the little strands cool as soon as they hit the air. Once I had a mass of sugary threads, I sort of pushed them together with my fingers (gently, or the heat from your fingers will melt the threads) into a nest shape. Cute!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tyt0BJyV1xj_EZNIJYn-wRfsZc_xtzKg7IChoyvieGNpRVGejKS_-sgp1gqmtX2txWGJZW0wEu0MiQDuFxpoGrhwv8qi3zLC_-TlmGe2_Oj4v2jsujySDyBh90Wb_xwMzpf_5-9rYlc/s1600/burnt+sugar+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tyt0BJyV1xj_EZNIJYn-wRfsZc_xtzKg7IChoyvieGNpRVGejKS_-sgp1gqmtX2txWGJZW0wEu0MiQDuFxpoGrhwv8qi3zLC_-TlmGe2_Oj4v2jsujySDyBh90Wb_xwMzpf_5-9rYlc/s1600/burnt+sugar+3.jpg" height="225" width="320" /></a></div>
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If you've ever had doubts/fears about working with liquefied sugar, put them to rest. It could not be any easier, I promise. And, it was super quick too. I absolutely love that I've now learned a new skill and I've also now got some great ideas that I may use for my cake. Give it a try! <br />
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<span style="color: red;"><b><span style="font-size: large;">Spun Sugar</span></b> </span>(<a href="http://mimis-kitchen.blogspot.com/2010/05/twd.html">Mimi's Kitchen</a>)<br />
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1/2 c. sugar<br />
1 Tbsp. water<br />
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Combine the sugar and water in a heavy-bottom saucepan. Heat on medium-high heat until it turns amber colored. Whatever you do, do not stir it. If the sugar is too clumped up in one spot, just swirl the pan to distribute the mixture evenly. Once the mixture is caramelized, remove it from the heat.<br />
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<b>To make the toffee shards </b>(from <a href="http://www.taste.com.au/recipes/24633/baked+dulce+de+leche+cheesecake+with+toffee+shards">Taste</a>)<br />
Pour out the mixture onto a parchment paper lined baking sheet. Spread it out evenly and quickly into a thin layer (depending on how thick you want the finished product to be). Let it cool until it hardens. Use the parchment paper to hold it and break it into shards. If you use your hands, it will start to soften.<br />
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<b>For the sugar squiggles:</b><br />
After the caramelized mixture has cooled and thickened slightly in the pan (shouldn't take more than a minute or two), dip in a fork or wire whisk and drizzle the mixture back and forth onto a parchment paper lined baking sheet. You'll know it's thick enough when you see the sticky strands trailing (not dripping) from the fork after you dip it.<br />
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<b>For the sugar nest:</b><br />
Dip the fork into the hot sugar mixture. Let a small bit of it drip down and grab onto that small drip. Start pulling as quickly as you can, back and forth, and the strands should appear. Keep going until you have a sufficient amount of strands. Repeat as needed. Do NOT grab onto the hot glob of syrup itself or you will get burned. Once you have a good amount of strands, use your fingers to gently mold it into a nested shape.<br />
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<b>Note: </b>With the exception of the toffee shards, the other methods are my own. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com0tag:blogger.com,1999:blog-5661240752585108335.post-80535686025659470012014-10-15T00:00:00.000-07:002014-10-15T00:00:06.772-07:00Mexican Chocolate Snickerdoodles<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbalXTrjzFAW_4iqGOqV1i_qtx4LhCWLZUpkWZKzPVeivJ5mDbvgntqFkO6MTt0jBzKWwj0vf7ertIqriSDghjy6ZlsIIwDwTEsRQtcBaaLApD6Opk-NLna5s6hH5hIKnxMGKyMTfE0Is/s1600/mexican+.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbalXTrjzFAW_4iqGOqV1i_qtx4LhCWLZUpkWZKzPVeivJ5mDbvgntqFkO6MTt0jBzKWwj0vf7ertIqriSDghjy6ZlsIIwDwTEsRQtcBaaLApD6Opk-NLna5s6hH5hIKnxMGKyMTfE0Is/s1600/mexican+.jpg" height="283" width="400" /></a></div>
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When I was assigned to Claire K Creations a week ago, I just couldn't resist making more than one recipe, especially when I saw all the yummy cookie recipes she had. You know me and my sweet tooth. And, while I'm not a chocoholic by any means, I am a spice fiend. Which is why I just had to try the <a href="http://clairekcreations.com/2012/11/mexican-chocolate-snickerdoodles/">Mexican Chocolate Snickerdoodles. </a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6andQNHNVkAhQl8LFYvnWP4j_cwssIdSVYksj9CXYeT3mGfYv4qp6WcPsijl-_wxvroD1_JeOu8V9pIjxj0wwZu09WE2ynS8I_FNFxLknDBQb6bv0VtgRymU_L1Vv4JLPhxhEHjST9ZY/s1600/mexican+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6andQNHNVkAhQl8LFYvnWP4j_cwssIdSVYksj9CXYeT3mGfYv4qp6WcPsijl-_wxvroD1_JeOu8V9pIjxj0wwZu09WE2ynS8I_FNFxLknDBQb6bv0VtgRymU_L1Vv4JLPhxhEHjST9ZY/s1600/mexican+2.jpg" height="266" width="400" /></a></div>
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These cookies have cayenne pepper in them for a little kick. Then, you roll them in cinnamon sugar to finish them off. I just loved the combo of the chocolate and spices in these. Not to mention, the texture was perfect - crisp on the outside and soft and cakey on the inside. My sister raved about them. I think the only change I'd make is to triple the amount of cayenne pepper in them since we couldn't really taste it, even though we also added a little cayenne pepper to the cinnamon-sugar rolling mix. Although, that's just us. We tend to have a high tolerance to heat and like to feel the burn in our mouths. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2fYeCOCSBYpQ7M5dYEaPtqnSQ4WQaR7bqQqUR7Fjkr12wQEYuvs6ywibUTpnfFFpVrqpCwV2EvtVPXZxlLFrXEdXlhGAIS66qXi0ciEfEMQVsBm2R_7TpozL_SHbg1edn-DPQYzmVuY/s1600/mexican+3.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC2fYeCOCSBYpQ7M5dYEaPtqnSQ4WQaR7bqQqUR7Fjkr12wQEYuvs6ywibUTpnfFFpVrqpCwV2EvtVPXZxlLFrXEdXlhGAIS66qXi0ciEfEMQVsBm2R_7TpozL_SHbg1edn-DPQYzmVuY/s1600/mexican+3.jpg" height="330" width="400" /></a> </div>
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I will say that I also gave these cookies to a friend of mine and the cookies were devoured in no time at all. So, if you have a low tolerance to heat, you will love these cookies. And, even if you have a high tolerance to heat, you will still love these cookies. They're that 's good. I'm definitely glad I tried more than one recipe from her blog. <br />
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<span style="color: red;"><b><span style="font-size: large;">Mexican Chocolate Snickerdoodles </span></b></span>(slightly adapted from <a href="http://clairekcreations.com/2012/11/mexican-chocolate-snickerdoodles/">Claire K Creations</a>) <br />
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1/2 c. butter, softened<br />
3/4 c. sugar<br />
3/4 c. brown sugar, packed<br />
1 tsp. cream of tartar<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1/4 tsp. cayenne pepper<br />
2 eggs<br />
2 tsp. vanilla<br />
1/2 c. unsweetened cocoa powder<br />
2 1/4 c. all-purpose flour<br />
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For rolling:<br />
1/4 c. sugar<br />
2 tsp. cinnamon<br />
pinch of cayenne pepper <br />
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Cream the butter with the sugars. Beat in the eggs and vanilla. Add the dry ingredients and mix to combine well. Chill the dough until firm, about 1 hour. Roll the dough into small balls and roll in the cinnnamon-sugar-pepper mixture. Place on a parchment paper lined baking sheet and bake at 350F for 10-12 minutes until cracked on top. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com6tag:blogger.com,1999:blog-5661240752585108335.post-53702588386115485662014-10-13T00:57:00.002-07:002014-10-13T01:23:55.052-07:00Pumpkin Rocky Road Brownies<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnYKggOE-7a2uT7fDIuPtMeZwSVk1tzqEje-S434iGAIVoCARTa5X0vXhg-4d5jgnkiHMNp1LIvGl2Ioad0EhVZUnSlHz20HV3l-kExNJw2Ff-vFeVmJ9llMsD6FtO6W6J_1UtG47xbY/s1600/rocky+road+1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnYKggOE-7a2uT7fDIuPtMeZwSVk1tzqEje-S434iGAIVoCARTa5X0vXhg-4d5jgnkiHMNp1LIvGl2Ioad0EhVZUnSlHz20HV3l-kExNJw2Ff-vFeVmJ9llMsD6FtO6W6J_1UtG47xbY/s1600/rocky+road+1.jpg" height="315" width="400" /></a> </div>
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Originally, I was going to make Pumpkin S'mores Bars. However, when I opened up the package of graham crackers, something seemed a little off. They didn't smell way graham crackers usually smelled. In fact, they kind of reminded me of the way a bottle of oil smells when it has gone bad. Then, I looked at the date on the box - March 2014. Okaaay, apparently graham crackers do not last forever. Who knew? So, there went the s'mores bars.<br />
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But, since I had the pumpkin and the marshmallows, I decided to go ahead and make something else - these Pumpkin Rocky Road Brownies. I have had these on my pin board for the longest time. It seems like I just never had all the ingredients at once. Well, now was the time. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvkIRT9f4CpZWr-K-_8DaimjhA3hrp97tN7tas9O3ZALXuWMJ2hyphenhyphenqu94hfk9-RyYm7EUDdhVeITMvYaeeuZOwBUryqUXia9XU1OaorUWYH5pUiT4PHSf5kgS25B8myjNpS34TG6ya4OQ/s1600/rocky+road+2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpvkIRT9f4CpZWr-K-_8DaimjhA3hrp97tN7tas9O3ZALXuWMJ2hyphenhyphenqu94hfk9-RyYm7EUDdhVeITMvYaeeuZOwBUryqUXia9XU1OaorUWYH5pUiT4PHSf5kgS25B8myjNpS34TG6ya4OQ/s1600/rocky+road+2.jpg" height="220" width="400" /></a></div>
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I decided to alter them a bit. Instead of putting all the marshmallows and chocolate chips into the batter, I saved half of them and added them onto the top during the last 10 minutes of baking. Since the recipe calls for both pumpkin and spices, you would think that you would taste them in the brownies themselves. But, actually, all you really taste is a deep chocolatiness. I think the pumpkin is what makes these extra fudgy, gooey, and rich. In fact, I'd recommend keeping them chilled, otherwise, they tend to fall apart a little. Other than that, they were sensational. I think you'll love them as much as I did. <br />
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<span style="font-size: large;"><span style="color: red;"><b>Pumpkin Rocky Road Brownies </b></span></span>(adapted from F<a href="http://flamingomusings.com/2010/10/pumpkin-rocky-road-brownies-justdessertschallenge.html">lamingo Musings</a>)<br />
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1/2 c. unsalted butter, melted<br />
1 c. cocoa powder<br />
1/2 c. pumpkin puree<br />
1 c. natural cane sugar<br />
1 large egg<br />
1 tsp. vanilla<br />
1/2 c. all-purpose flour<br />
1/2 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1 tsp. cinnamon<br />
1/2 tsp. ginger powder<br />
1/2 tsp. cardamom<br />
1/2 tsp. salt <br />
1 c. chocolate chips (divided)<br />
2 1/4 c. mini marshmallows (divided)<br />
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Line a 9x9 pan with foil. Melt the butter and stir in the cocoa powder. Mix in the pumpkin puree and spices, then the sugar. Beat in the egg and vanilla. Sift in the flour, baking powder, baking soda, and salt. Fold in 1/2 c. of chocolate chips and 1 c. of marshmallows. Spread evenly into the pan and bake at 350F for 35 minutes.<br />
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Top with the rest of the mini marshmallows and chocolate chips and bake for 10 minutes more. The brownies will be gooey, so be sure to let cool completely. I also recommend chilling them in the freezer for easier cutting. It's also easiest is you dip a knife in warm water before each cut. <br />
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<br />Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com0tag:blogger.com,1999:blog-5661240752585108335.post-21545401192833824502014-10-05T21:00:00.000-07:002014-10-05T21:00:00.529-07:00Olive Bread - Secret Recipe Club<div style="text-align: center;">
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I confess, I may have gone a little overboard with this month's <a href="http://secret-recipe-club.blogspot.com/">Secret Recipe Club</a> assignment. Instead of making one recipe, I tried EIGHT!!! But, seriously, if you were to go and browse Claire's blog, <a href="http://clairekcreations.com/">Claire K Creations,</a> you would have done the same. She has so many amazing recipes that five is barely scraping the surface of all the yummy things I wanted to make. Definitely go and check out some of these other recipes on my to-do list: <a href="http://clairekcreations.com/2010/12/dill-roasted-carrots/">Dill Roasted Carrots</a>, <a href="http://clairekcreations.com/2011/05/greek-almond-crescent-biscuits/">Greek Almond Crescent Biscuits</a>, and <a href="http://clairekcreations.com/2012/08/belgium-biscuits/">Belgium Biscuits</a>. You'll be glad you did. Just make sure to set aside an hour or two if you do because once you start looking at her blog, you won't want to stop. <br />
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Now, about Claire herself. Did you know she lives in Australia? So cool! She started her blog to share her love of food with others. And share it she does! You'll find recipes that reflect her country's unique foodie culture, such as Anzac biscuits and pavlovas. But, she doesn't only have Australian recipes, she makes food from all over the world. I felt like I was taking a little trip just browsing through it all. <br />
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Still, I had to pick one to share today. So, while I also ended up making her <a href="http://clairekcreations.com/2013/03/condensed-milk-chocolate-chip-biscuits/">Condensed Milk Chocolate Chip Cookies</a>, <a href="http://clairekcreations.com/2011/12/orange-star-cookies-a-treat-for-santa/">Orange Cookies</a>, <a href="http://clairekcreations.com/2012/12/chocolate-spiced-shortbread-stars-sweets-for-santa/">Chocolate Spiced Cookies</a>, <a href="http://clairekcreations.com/2012/11/mexican-chocolate-snickerdoodles/">Mexican Chocolate Snickerdoodles</a>, and Hokey Pokey Biscuits, and loved them all, I might add, I decided to share the Olive Bread to start.<br />
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You know from my blog's title that I have a major sweet tooth. But, bread is and always will be my first love. I love all the types, especially the artisan breads and one that's always caught my eye in supermarkets is <a href="http://clairekcreations.com/2012/09/olive-bread-the-best-bread-ive-ever-made-revisited/">Olive Bread</a>. I've wanted to try it for the longest time, but it's so expensive for just one little loaf that I've simply resisted. Then, I found Claire's recipe. It looked so simple and would cost so much less to make it myself that I just knew I had to try it.<br />
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The interesting thing about this bread is that you have to let it rise three times instead of the usual two. But, there must be some sort of magic about the third rise because I came out with a wonderfully soft, fluffy loaf. The only change I made was to use all-purpose flour since I had run out of bread flour. The salty bits of olive gave just the right amount of flavor to each bite and every mouthful was heavenly. I savored every piece of this bread and just wanted to keep on eating it. It would surely make some awesome sandwiches, but for now, I just enjoyed eating it on its own. I know it's one that I'll make again and again, and next time I'll even try it with the bread flour.<br />
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Thanks Claire for this super fantastic bread!<br />
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<span style="color: red;"><span style="font-size: large;"><b>Olive Bread</b></span></span> (slightly adapted from Claire K Creations)<br />
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3 c. bread flour (I used all-purpose flour)<br />
2 tsp. active dry yeast (I used 2 1/2 tsp.)<br />
2 Tbsp. sugar<br />
1 tsp. salt <br />
1/2 c. chopped olives (I used Kalamata olives)<br />
3 Tbsp. olive oil<br />
1 1/4 c. warm water (110F)<br />
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Combine the yeast, warm water, and a pinch of sugar and let stand until foamy, about 5 minutes. Add in the sugar and olive oil. Then, add in the flour, salt and chopped olives. Knead the dough on a well-floured surface until smooth and elastic. Put the dough into a well-greased bowl, cover with plastic wrap and a towel, and let rise 45 minutes, or until doubled in size. <br />
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After the first rise, punch it down and knead again until smooth, about 5-10 minutes. Let rise again until doubled in size, about 30 minutes. After the second rise, form it into a ball and turn it out, seam-side up, onto a well-floured towel. Dust the top with a bit of flour and let rise again, about 20 minutes, until doubled in size. <br />
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Prepare your oven by putting a pan of water onto the bottom rack and preheating to 410F. Once the dough has risen a third time, turn it out, seam-side down, onto a parchment-paper lined baking sheet that has been sprinkled with cornmeal. Bake for 15 minutes at 410F. Reduce the heat to 340F and continue baking for 30 minutes, or till golden. <br />
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<!-- end InLinkz script -->Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com8tag:blogger.com,1999:blog-5661240752585108335.post-53764261090561269002014-09-28T23:22:00.004-07:002014-09-28T23:25:48.225-07:00Levain Bakery Copycat Chocolate Chip Cookies<div style="text-align: center;">
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Last month, I finally fulfilled my long-time dream of traveling to New York City. Talk about a foodie's paradise! I got to eat at Bar Boulud, Cafe Boulud, Eataly, and Schnipper's Deli, all of which were absolutely fantastic. But, if you've been following my blog, you know I'm all about the sweets. And from hearing what other people have said about NYC, that meant it was time to go hunt down those chocolate chip cookies, namely Jacques Torres, Levain Bakery, and Thomas Keller.<br />
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To my disappointment, however, I found out that Levain Bakery's famous chocolate chip cookie is made with walnuts (I'm allergic) and they don't make a nut-free version. My mom who came with me, on the other hand, has no such problem, and she gladly devoured the cookie we bought from there and proclaimed it the best out of the three places above. She then went back into the bakery and promptly bought five more to take home. Ha!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwE_rSwHZqvpu65N1TZC8syIN0sfI16z2dYDZAmsSSzo9Mbt9MPyCZTdaQPmnepdtZEL9JMgWQVf_yL1JOaRZNxMJ77eC3hkhyphenhyphenSyzGjsPaOf0_gorEBRaPlEoj5s-PbU7DeTY6-Nj-nsA/s1600/Levain.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwE_rSwHZqvpu65N1TZC8syIN0sfI16z2dYDZAmsSSzo9Mbt9MPyCZTdaQPmnepdtZEL9JMgWQVf_yL1JOaRZNxMJ77eC3hkhyphenhyphenSyzGjsPaOf0_gorEBRaPlEoj5s-PbU7DeTY6-Nj-nsA/s1600/Levain.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">Cookie from Levain Bakery</span></b></td></tr>
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Well, this just wouldn't do. The "best" cookie in NYC and I can't even taste it for myself? Oh no! So, I had no choice but to hunt down a copycat recipe and make them myself, this time with no walnuts. I came across this recipe on the blog, <a href="http://parsleysagesweet.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/">Parsley Sage & Sweet</a>. Since a lot of other bloggers commented on how close this one was to the real thing, I figured I couldn't go wrong.<br />
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The only thing I changed was to add 1 1/2 tsp. of vanilla. Whether that made the cookie taste less Levain-esque, I don't know, but I simply have to have vanilla in my chocolate chip cookies. I then followed a couple of recommendations on her blog and added 1 Tbsp. cornstarch and also froze the large cookie dough balls before baking them. The result? I got ooey, gooey centers in my cookies surrounded by a lovely crispy shell. Then, there was all that chocolatey goodness melting in the middle. Oooohhh! I can't even describe how good that was.<br />
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My sister, who sampled one of the actual Levain cookies my mom brought back, took a taste too. Unfortunately, she couldn't for the life of her remember what the original one tasted like, so she couldn't say whether or not this one came close. And, since I hadn't tasted it either, I guess we'll never know. But, what I do know was that these cookies tasted awesome! My sister also loved the thick, chewy texture of the cookies. She then proceeded to take a lot of them home with her to eat later on. This one is truly a keeper!<br />
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<span style="font-size: large;"><span style="color: red;"> </span></span><b><span style="font-size: large;"><span style="color: red;">Levain Bakery Copycat Chocolate Chip Cookies</span></span> </b>(adapted from <a href="http://parsleysagesweet.com/2008/05/28/my-much-talked-about-levain-bakery-copycat-cookie-recipes/">Parsley Sage & Sweet</a>)<b></b><br />
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1 c. 'cold and cubed' unsalted butter (<span style="color: red;">I used salted</span>)<br />
3/4 c. sugar<br />
3/4 c. brown sugar<br />
2 eggs<br />
1 1/2 tsp. vanilla (<span style="color: red;">I added this</span>) <br />
3 1/4 c. all-purpose flour<br />
1 Tbsp. cornstarch <br />
3/4 tsp. kosher salt (<span style="color: red;">I omitted this</span>)<br />
3/4 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1 c. semisweet chocolate chips<br />
1 c. milk chocolate chips <br />
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Cream the butter and sugars until light and fluffy. Beat in the eggs and vanilla. Stir in the flour, cornstarch, salt (if using), baking powder, and baking soda until combined. Mix in the chocolate chips.<br />
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Form into large balls, about 4 oz. each. (<span style="color: red;">I did about three of my cookies like this and made the rest of them into small, regular-sized cookies</span>). Freeze the dough balls for at least 30 minutes. <br />
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Preheat the oven to 350F. Bake the large cookie dough balls for 15-20 minutes (<span style="color: red;">mine took 23 minutes</span>). <span style="color: red;">Bake the smaller, regular-sized dough balls for 12 minutes</span>. Lisahttp://www.blogger.com/profile/03814360396897839625noreply@blogger.com1