tag:blogger.com,1999:blog-46378659077094039902024-02-07T22:35:50.117-07:00Kneady SweetieAngiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.comBlogger200125tag:blogger.com,1999:blog-4637865907709403990.post-45192727024521548752018-05-10T15:52:00.000-06:002018-05-13T15:07:22.944-06:00Chocolate Chip Biscoff Cookie Bars<span style="color: #999999;">A local cookie place came out with a Biscoff centered white chocolate chip cookies. I was so excited to try them! The pictures looked AMAZING. Although they were pretty good I was left feeling like my taste buds still wanted something better. I will recreate those cookies and make them everything I want, but today I saw this recipe that I thought I could modify perfectly to meet my biscoff needs (yes it is a real need).</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZnqYxqUTFeVdzIM4j1o-cMLPgK7VoRj1lu_4_TcXLOpMED79dq7MyrIBcPbJ2zrZzB3L1twCWkTu57bq_cKVZbhHIpOZNjh5kya09nY6vwPU3U6HOm7awKTfYfBeXb0pRz5XmuO6fgo4/s1600/IMG_0621.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1389" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZnqYxqUTFeVdzIM4j1o-cMLPgK7VoRj1lu_4_TcXLOpMED79dq7MyrIBcPbJ2zrZzB3L1twCWkTu57bq_cKVZbhHIpOZNjh5kya09nY6vwPU3U6HOm7awKTfYfBeXb0pRz5XmuO6fgo4/s320/IMG_0621.jpeg" width="277" /></a></div>
<br />
<br />
<h2 itemprop="name" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #71b2b6; font-family: proxima_nova, Arial, Helvetica, Geneva, sans-serif; font-size: 24px; font-weight: 400; letter-spacing: 0.1em; line-height: 1.2; margin: 0px; outline: 0px; padding: 0px; text-align: center; text-transform: uppercase; vertical-align: baseline;">
CHOCOLATE CHIP Biscoff COOKIE BARS</h2>
<div style="text-align: center;">
yield: 9x13-inch pan</div>
<div style="text-align: center;">
<span style="color: #999999;">PREP TIME: 15 MIN COOK TIME: 22 MINS</span></div>
<div style="text-align: center;">
<span style="color: #999999;"><br /></span></div>
<div style="text-align: center;">
<h3 id="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #71b2b6; font-family: proxima_nova, Arial, Helvetica, Geneva, sans-serif; font-size: 18px; font-weight: 400; letter-spacing: 0.1em; line-height: 1.2; margin: 20px 0px 10px; outline: 0px; padding: 0px; text-align: start; text-transform: uppercase; vertical-align: baseline;">
INGREDIENTS:</h3>
<div class="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; margin: 0px; outline: 0px; padding: 0px; text-align: start; vertical-align: baseline;">
<ul style="background-position: 0px 0px; border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 103); color: #666667; font-family: inherit; font-size: 14px; font-style: inherit; list-style: none; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup (2 sticks, 8 ounces) butter, softened</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup (7.5 ounces) light brown sugar</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups (7.5 ounces) all-purpose flour</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups (5.25 ounces) old-fashioned oats</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon cinnamon</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon Mexican vanilla</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon baking soda</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin: 0px 0px 3px 10px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup Biscoff Spread</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: none; margin-bottom: 0px !important; margin-left: 10px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 cup (6 ounces) semisweet, bittersweet or milk chocolate chips</li>
</ul>
<div style="caret-color: rgb(102, 102, 103); color: #666667; font-family: adelle, Georgia, "Times New Roman", Times, serif; font-size: 14px;">
<br /></div>
<div>
<h3 id="directions" style="background-position: 0px 0px; border: 0px; box-sizing: border-box; color: #71b2b6; font-family: proxima_nova, Arial, Helvetica, Geneva, sans-serif; font-size: 18px; font-weight: 400; letter-spacing: 0.1em; line-height: 1.2; margin: 30px 0px 10px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
DIRECTIONS:</h3>
</div>
<div>
<ol style="background-position: 0px 0px; border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 103); color: #666667; font-family: adelle, Georgia, "Times New Roman", Times, serif; font-size: 14px; list-style: none; margin-bottom: 0px !important; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; text-align: left; vertical-align: baseline;">Preheat the oven to 350 degrees F. Line a 9X13-inch aluminum baking pan with foil (helps with cleanup) and lightly grease with cooking spray.</li>
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; text-align: left; vertical-align: baseline;">In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, mix together the softened butter and brown sugar until well-mixed. Add the flour, oats, salt and baking soda and mix until combined.</li>
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; text-align: left; vertical-align: baseline;">Press about 2/3 of the mixture into the bottom of the prepared pan.</li>
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; text-align: left; vertical-align: baseline;">Spread the biscoff evenly over the top (I warmed it up and poured it on it). Sprinkle the chocolate chips over the biscoff. Finish by crumbling the remaining cookie mixture on top.</li>
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px 0px 10px; text-align: left; vertical-align: baseline;">Bake for 20-25 minutes until the edges are golden and the biscoff is bubbling.</li>
<li style="background-position: 0px 0px; border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; list-style-type: decimal; margin: 0px 0px 0px 20px; outline: 0px; padding: 0px; text-align: left; vertical-align: baseline;">Remove from the oven and let cool completely in the pan before cutting into squares.</li>
</ol>
<div>
<div style="text-align: left;">
<span style="color: #666667; font-family: "adelle" , "georgia" , "times new roman" , "times" , serif;"><span style="caret-color: rgb(102, 102, 103); font-size: 14px;"><br /></span></span></div>
</div>
</div>
<div>
<div style="text-align: left;">
<span style="color: #666667; font-family: "adelle" , "georgia" , "times new roman" , "times" , serif;"><span style="caret-color: rgb(102, 102, 103); font-size: 14px;"><br /></span></span></div>
</div>
<div>
<div style="text-align: left;">
<span style="color: #666667; font-family: "adelle" , "georgia" , "times new roman" , "times" , serif;"><span style="caret-color: rgb(102, 102, 103); font-size: 14px;">Recipe modified from <a href="https://www.melskitchencafe.com/caramel-cookie-bars-egg-free/" target="_blank">these</a> delicious bars.</span></span></div>
</div>
</div>
</div>
Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-75297850245090934882017-07-08T22:17:00.003-06:002017-07-08T22:17:54.992-06:00Oatmeal BitesThese are my go to "healthy" snack! I absolutely love them! The best part about them is I don't feel guilty eating them at all! My sister in law gave me the recipe and it basically changed my life! I love that they are a quick healthy snack for on the go!<br />
<br />
Peanut Butter Oatmeal Bites<br />
<br />
1 3/4 cups Oats<br />
3/4 cup Peanut Butter<br />
1/3 cup Honey or Agave<br />
1/3 cup Chocolate Chips<br />
Splash of Vanilla<br />
<br />
Mix all ingredients together in a bowl. I like to roll them into balls for quick grab and go snacks. If they don't hold together well let the dough rest for 10 minutes or so and then try again. The oats absorb some of the moisture from the honey and peanut butter and they seem to roll better. Recently I've been doing 2 different sizes of bites, a mommy sized and a toddler size. This way I have grab and go snack for both of us! I store them in the fridge. Enjoy!Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-45720055095541236702017-06-14T17:32:00.002-06:002017-06-14T17:36:06.578-06:00Naturally Sweetened Whole Wheat Oatmeal Jam Bars<div class="zlrecipe-container-border" id="zlrecipe-container-12" style="box-sizing: border-box; color: #333333; font-family: Lato, 'Helvetica Neue', sans-serif; font-size: 15px;">
<div class="serif zlrecipe" id="zlrecipe-container" itemscope="" itemtype="http://schema.org/Recipe" style="box-sizing: border-box; padding: 10px;">
<div id="zlrecipe-innerdiv" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;">
<div class="h-4 strong" id="zlrecipe-ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 1.25em; font-style: inherit; font-variant-caps: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
These have been my most recent obsession! They are so good. I am not a coconut fan, but the coconut oil is just the perfect amount of coconut flavor. I have tried them with butter but I prefer the taste and texture with the coconut oil. I often use and all fruit or honey sweetened jam.</div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 1.25em; font-style: inherit; font-variant-caps: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
<br /></div>
<div class="h-4 strong" id="zlrecipe-ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 1.25em; font-style: inherit; font-variant-caps: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Ingredients:</div>
<ul id="zlrecipe-ingredients-list" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.5em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/2 cups freshly milled soft white wheat berries (whole wheat pastry flour)</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 1/4 cups rolled oats</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 cup coconut oil (feel free to substitute butter)</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup raw honey</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/4 cup pure maple syrup</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 tsp salt</li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1/2 tsp baking soda</li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">1 cup jam or preserve of choice</li>
</ul>
<div class="h-4 strong" id="zlrecipe-instructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 1.25em; font-style: inherit; font-variant-caps: inherit; font-weight: bold; line-height: 1.2em; margin-bottom: 1em; margin-top: 1em; padding: 0px; vertical-align: baseline;">
Method:</div>
<ol class="instructions" id="zlrecipe-instructions-list" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.5em; list-style-image: initial; list-style-position: initial; margin: 0px 0.5em; padding: 0px 0px 0px 3em; vertical-align: baseline;">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Preheat the oven to 350F</li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Butter an 8" square baking or cake pan and line the bottom with parchment paper.</li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">In a large bowl, whisk the flour, oats, salt, and baking soda.</li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Add the coconut oil (preferably melted), honey, and maple syrup.</li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Transfer about 2/3 of the mixture to the prepared baking pan. Pack the mixture down firmly.</li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">With a spoon, spread the jam or preserves over the dough.</li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Sprinkle the remaining 1/3 mixture over the preserves.</li>
<li class="instruction" id="zlrecipe-instruction-7" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Finish with a sprinkle of oats to cover any bare areas.</li>
<li class="instruction" id="zlrecipe-instruction-8" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Bake for 20 - 25 minutes or until the top is golden brown.</li>
<li class="instruction" id="zlrecipe-instruction-9" itemprop="recipeInstructions" style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-type: decimal; margin: 0px; padding: 0px; vertical-align: baseline;">Allow to cool completely before cutting.</li>
</ol>
</div>
</div>
</div>
<div style="box-sizing: border-box; color: #333333; font-family: Lato, 'Helvetica Neue', sans-serif; font-size: 15px; margin-bottom: 30px; margin-top: 5px; padding: 0px;">
</div>
<div style="box-sizing: border-box; color: #333333; font-family: Lato, 'Helvetica Neue', sans-serif; font-size: 15px; margin-bottom: 30px; margin-top: 5px; padding: 0px;">
These bars can be kept in an airtight container at room temperature for up to 1 week.<br />
<br />
Recipe Source: <a href="http://www.myhumblekitchen.com/2012/09/naturally-sweetened-whole-wheat-oatmeal-jam-bars/" target="_blank">My Humble Kitchen</a></div>
Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-12924551394160298502015-10-24T10:05:00.000-06:002015-10-24T10:05:59.260-06:00Banana Nut WafflesPossibly my new favorites waffle recipe!<br />
<span style="background-color: white; color: #222222; font-family: 'Playfair Display', Georgia, serif; font-size: 1.8rem;"><br /></span>
<span style="background-color: white; color: #222222; font-family: 'Playfair Display', Georgia, serif; font-size: 1.8rem;">Banana Nut Waffle</span><br />
<div class="entry-content jpibfi_container" itemprop="text" style="box-sizing: border-box; font-family: Georgia, serif; font-size: 16px;">
<div class="easyrecipe" itemscope="" itemtype="http://schema.org/Recipe" style="background-color: white; border: none; box-sizing: border-box; clear: both; font-size: 14px; line-height: normal; margin-top: 10px; overflow: hidden; padding: 0px; position: relative;">
<div class="ERSDetails" style="box-sizing: border-box; color: #666666; font-family: Function, 'Trebuchet MS', Arial, sans-serif; font-size: 1.2rem; line-height: 1.5; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSHead" style="box-sizing: border-box; float: left; line-height: 1.5; margin: 0px 15px 0px 0px; padding: 0px;">
Recipe type: <span itemprop="recipeCategory" style="box-sizing: border-box; line-height: 1.5; margin: 0px; padding: 0px;">Breakfast</span></div>
<div class="ERSClear" style="box-sizing: border-box; clear: none; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
<div class="ERSTimes" style="box-sizing: border-box; line-height: 1.5; margin: 0px; padding: 0px;">
</div>
<div class="ERSClear" style="box-sizing: border-box; clear: none; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
<div class="ERSHead" style="box-sizing: border-box; float: left; line-height: 1.5; margin: 0px 15px 0px 0px; padding: 0px;">
Serves: <span itemprop="recipeYield" style="box-sizing: border-box; line-height: 1.5; margin: 0px; padding: 0px;">4</span></div>
<div class="ERSClear" style="box-sizing: border-box; clear: none; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
</div>
<div class="ERSIngredients" style="box-sizing: border-box; line-height: 1.5; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSIngredientsHeader ERSHeading" style="box-sizing: border-box; clear: both; font-family: 'Playfair Display', Georgia, serif; font-size: 1.8rem; font-weight: bold; letter-spacing: 0px; line-height: 1.2; margin: 1rem 0px; padding: 2rem 0px 0px; text-transform: uppercase;">
INGREDIENTS</div>
<ul style="box-sizing: border-box; line-height: 1.6; margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">1 cup flour</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">1/2 cup rolled oats</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">2 tablespoons sugar (cane sugar or brown sugar)</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">2 teaspoons baking powder</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">½ teaspoon sea salt</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">¼ teaspoon nutmeg</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">1 cup whole almonds</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">2.5 oz coconut oil</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">¾ cup milk </li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">2 bananas, mashed</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">1 large egg</li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 5px 10px; padding: 0px;">½ teaspoon vanilla extract</li>
</ul>
<div class="ERSClear" style="box-sizing: border-box; clear: none; height: 0px; line-height: 0; margin: 0px; padding: 0px;">
</div>
</div>
<div class="ERSInstructions" style="box-sizing: border-box; line-height: 1.5; margin: 0px 0px 10px; padding: 0px;">
<div class="ERSInstructionsHeader ERSHeading" style="box-sizing: border-box; clear: both; font-family: 'Playfair Display', Georgia, serif; font-size: 1.8rem; font-weight: bold; letter-spacing: 0px; line-height: 1.2; margin: 1rem 0px; padding: 2rem 0px 0px; text-transform: uppercase;">
INSTRUCTIONS</div>
<ol style="box-sizing: border-box; line-height: 1.6; margin: 0px; padding: 0px;">
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">Heat waffle iron on high heat, about one notch down from the highest setting. Preheat oven to 250 degrees Fahrenheit.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">In a medium bowl, whisk together the flour, sugar, baking powder, sea salt and nutmeg. </li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">In a blender combine oats and whole almonds. Grind until they resemble a coarse flour. Add to flour mixture</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">In a microwave-safe bowl, combine the coconut oil and milk. Microwave for 60 seconds, or until the mixture is warm and the coconut oil has mostly melted. Whisk in mashed banana, egg, and vanilla extract.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">Add wet ingredients to dry ingredients and stir until just combined. Be careful not to over mix. Tiny lumps may remain. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area. Once the iron has stopped steaming and the waffle is deeply golden, transfer it to a cooling rack or baking sheet. Don't stack your waffles on top of each other, or they'll lose crispness. Place in oven to keep warm. Repeat.</li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: decimal outside; margin: 0px 0px 8px 20px; padding: 0px;">Top with sliced bananas and 100% pure maple syrup, and serve. Save leftovers in the fridge and reheat by placing the waffle back in the griddle or in the toaster on a light setting.</li>
</ol>
<div>
<br /></div>
<div>
<br /></div>
<div>
Adapted from: <a href="http://cookieandkate.com/2013/banana-nut-waffles/" target="_blank">Cookie and Kate</a></div>
</div>
</div>
</div>
Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-48463919692371937142012-10-01T17:26:00.001-06:002012-10-01T17:26:20.533-06:00Biscoff Bars With White Chocolate Biscoff DrizzleHello friends! Its been a while. I sort of went on a blogging hiatus. I just can't believe that summer has flown by and that we are already well into fall. I do love fall. I love all the fall colors and the slightly cooler weather. My newest favorite thing about fall is probably these bars (mostly because I made them today). These bars are very similar to peanut butter bars (one of my favorite things in life) but instead of peanut butter you get a delightful caramelly/cinnamony flavor that is oh so good! I am slightly obsessed with Biscoff spread all though I do feel that my obsession has died down a little. I hope all of you enjoy these as much as we do!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZzeYKNHcL8xdkdNkQUJsalazciMQQX5UiplVRwhc1hW7BzvvIBSVvJ1El8ev7bQUSpSTZKpkt9l7ZY38vc71O4dKrrR0zo0I_9sUcJF6zKTo7zTHktRxr28ysWQDdY151RMY95LSvyuz/s1600/IMG_4109-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFZzeYKNHcL8xdkdNkQUJsalazciMQQX5UiplVRwhc1hW7BzvvIBSVvJ1El8ev7bQUSpSTZKpkt9l7ZY38vc71O4dKrrR0zo0I_9sUcJF6zKTo7zTHktRxr28ysWQDdY151RMY95LSvyuz/s400/IMG_4109-web.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Biscoff Bars</b></span><br />
<br />
<br />
Ingredients:<br />
<br />
<div>
3/4 c butter</div>
<div>
1/2 c sugar</div>
<div>
1/2 c brown sugar (dark brown sugar if possible)</div>
<div>
3/4 c Biscoff Spread</div>
<div>
2 eggs</div>
<div>
1 tsp vanilla</div>
<div>
1 tsp cinnamon </div>
<div>
3/4 tsp baking soda</div>
<div>
1/2 tsp salt</div>
<div>
1 1/2 c flour</div>
<div>
1 1/2 c oats</div>
<div>
3/4 c Biscoff Spread</div>
<div>
<br /></div>
<div>
<span style="font-size: small;"><b>White Chocolate Biscoff Drizzle</b></span></div>
<div>
1/2 cup white chocolate</div>
<div>
2 tbs Biscoff Spread</div>
<div>
<br />
</div>
Cream together the butter and sugars. Add Biscoff Spread,
eggs, and vanilla and beat until smooth. In a separate bowl combine dry ingredients. Add dry ingredients and mix until a firm dough is made. Grease a cookie sheet (or line with foil) and spread
mixture in the pan. Bake at 325 degrees for 15 minutes or until golden.
Remove from the oven and let set for a few minutes. While bars are
still warm spread on the extra 3/4 cup Biscoff Spread. The warmth of the
bars helps the Biscoff spread easier. The extra 3/4 cup Biscoff spread for the top is
an approximation use less or more according to you own personal Biscoff desires. Allow bars to cool completely. In a microwave safe bowl place white chocolate and Biscoff spread. Microwave in 30 second intervals, stirring after each 30 seconds until chocolate is melted. Drizzle white chocolate mixture over cooled Biscoff bars. Cut into squares and enjoy!Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-48978758494571641452012-08-13T11:40:00.000-06:002012-08-13T11:40:11.620-06:00Texas Sheet CakeI honestly am not the hugest fan of most cakes. Store bought cakes just don't appeal to me. If I'm going to eat a cake it better be moist, rich, and have a very fantastic frosting. This is why I love Texas Sheet Cake! This cake is moist and delicious with a fudge type frosting poured all over the top of it! I also love it because it is great for larger groups because it makes a ton!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pjEhOmWXGrckS8pUMuFJthQ3B2vlKmYvwNWkzqZATPmwCnpzZ-pDK4HeC-bSLMpuY6PaJZ_nPA5E7IlMEdwHrnfCRVTLDUBgIaLAG_zz22Zw9Wjyb6GgfJQEXjzHmwkD1j19MGw1h5ad/s1600/IMG_4047-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9pjEhOmWXGrckS8pUMuFJthQ3B2vlKmYvwNWkzqZATPmwCnpzZ-pDK4HeC-bSLMpuY6PaJZ_nPA5E7IlMEdwHrnfCRVTLDUBgIaLAG_zz22Zw9Wjyb6GgfJQEXjzHmwkD1j19MGw1h5ad/s400/IMG_4047-web.jpg" width="400" /></a></div>
<br /><br /><br /><span style="font-size: large;"><b>Texas Sheet Cake</b></span><br /> <br /> Ingredients <br />
<br /> 2 cups all-purpose flour<br /> 2 cups white sugar<br /> 1 teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 1/2 cup sour cream (if you don't have sour cream plain yogurt works well too)<br /> 2 eggs<br /> 1 cup butter<br /> 1 cup water<br /> 5 tablespoons unsweetened cocoa powder<br /> <br /> 6 tablespoons milk<br /> 5 tablespoons unsweetened cocoa powder<br /> 1/2 cup butter<br /> 4 cups powdered sugar<br /> 1 teaspoon vanilla extract<br /> 1 cup chopped walnuts (optional) <br /> <br /> Directions <br /> Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. <br />
<br /> Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended. <br /><br />
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean. <br /><br />
For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.<br />
<br />
<br />
Recipe Source: <a href="http://allrecipes.com/recipe/texas-sheet-cake-v/detail.aspx?event8=1&prop24=SR_Title&e11=texas%20sheet%20cake&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">Allrecipes </a>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com2tag:blogger.com,1999:blog-4637865907709403990.post-41586966881216978912012-07-31T12:38:00.002-06:002012-07-31T12:38:40.933-06:00Biscoff Ice CreamI have a new obsession. I might be a little behind on the current food trends but I don't care! I am seriously in love with this stuff. I have heard and known about it for a while now, but just recently found what grocery stores in my area sell the stuff. In case you haven't figured out what I'm talking about my new love is Biscoff! I love the stuff so much that I made my husband take me to the grocery store for our date night just so I could buy some! If you haven't tried it yet I highly suggest that you do. My favorite is the Crunchy Biscoff Spread. The creamy is really good to, so if your grocery store only carries the creamy you will be ok. Just know that the crunchy is even better. For those of you that may have no idea at all what I'm talking about Biscoff spread is basically a delicious cinnamon type cookie that has been ground up into a peanut butter like spread. This way you can have little bits of cookie on everything imaginable! I will say that my favorite things to have it with are apples, crepes (I will most likely post a recipe soon for this), and of course this ice cream! Ever since I realized I could get Biscoff locally I have been wanting to make ice cream out of it. I fist tried a traditional ice cream base but decided with this one that I totally prefer a custard base. The custard totally makes the ice cream smoother and creamer. It also makes it so it doesn't get rock hard in your freezer. All in all I just hope that you are inspired to go out and get your own Biscoff spread and start your own obsession! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvBrrXBtIS7g3wJD7rkOADuWAW5-fLKE-BV9mWYC2fT2VXCVeZDlvJaub4ZUjqr67KctGYvLf5O71FNf_YI8exKwut_Uv-HRU0LYIia6wzMKH8q_B7AClS-782CW0dT5p5iQPsUsBsreC/s1600/IMG_4010-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVvBrrXBtIS7g3wJD7rkOADuWAW5-fLKE-BV9mWYC2fT2VXCVeZDlvJaub4ZUjqr67KctGYvLf5O71FNf_YI8exKwut_Uv-HRU0LYIia6wzMKH8q_B7AClS-782CW0dT5p5iQPsUsBsreC/s400/IMG_4010-web.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Biscoff Ice Cream</b></span><br />
<br />
Ingredients:<br />
<br />
2 cups heavy whipping cream<br />
4 cups milk<br />
8 egg yolks<br />
3/4 cup sugar<br />
1/2 cup Biscoff Spread<br />
12 Biscoff Cookies (optional)<br />
<br />
Directions:<br />
In a medium saucepan combine cream and milk. Warm over medium heat until milk mixture starts to be foamy on top and hot.<br />
<br />
In a separate bowl combine egg yolks and sugar. Whisk until well combined. Mix in Biscoff spread. This mixture may be a little thick. If it is too thick to properly stir mix in 1/4 cup of the hot milk mixture.<br />
<br />
Once Biscoff is mixed into the egg mixture you want to temper the egg mixture. While stirring egg mixture pour 1 cup of the hot milk into the egg mixture. Mix well.<br />
<br />
Take the egg mixture and slowly pour it back into the saucepan with the remaining hot milk. Make sure you stirring the milk while you pour. Continue stirring and cooking the mixture for several minutes until the mixture becomes thick and will coat the back of a wooden spoon. Remove from heat and pour into a heat proof bowl.<br />
<br />
Let cool at room temperature for a few minutes. Take some plastic wrap and place it right on top of the custard. This will ensure that you don't get a "crust" on top of your custard. Place bowl in the fridge and let cool for several hours or overnight.<br />
<br />
When ready to make ice cream pour cooled custard into a blender and blend for 30 seconds. I honestly don't know why this helps but it seems to make the ice cream smoother and creamier. Now pour the custard into your ice cream maker and freeze according to the manufacturer's directions. When your ice cream is almost done crumble the 12 Biscoff cookies into the ice cream and let it process for a few more minutes. When the ice cream is done you will have little bits of cookies throughout your ice cream. Try and not eat all the ice cream by yourself. This will be tough! Enjoy!Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-50684565289785183632012-07-23T13:28:00.000-06:002012-07-23T13:28:11.573-06:00Sprinkle Rimmed Cups I found this idea in one of my searches as I was planning a bridal shower. I instantly fell in love with these cute cups (and the straws to be quite honest). I loved that there was a simple way to jazz up everyday drinking glasses or plastic cups for that matter. I also loved that they were so easy! I honestly don't know which site I first saw this idea on but there are many out there with similar ideas. They are so cute and I think kids would love to drink anything out of them. I also think kids would love to help you make them! I'm a kid at heart and really want to drink a milk shake out of one of these right about now.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJAeIES404nwEALW4WHUOMqkT8x_TgpriXr2YnQZpAM2VvkNw8tuF3rC38YG1OwiRbOs-cKrYNAX_ABfmIJwFIInWrBYF3WlHaQ3ZvuTFUg-CpOcoxFT9AsMD8kC5ltzMc5lQUyBhphQi/s1600/IMG_3935-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJAeIES404nwEALW4WHUOMqkT8x_TgpriXr2YnQZpAM2VvkNw8tuF3rC38YG1OwiRbOs-cKrYNAX_ABfmIJwFIInWrBYF3WlHaQ3ZvuTFUg-CpOcoxFT9AsMD8kC5ltzMc5lQUyBhphQi/s400/IMG_3935-web.jpg" width="400" /></a></div>
<br />
<br />
<b>Sprinkle Rimmed Cups</b><br />
<br />
What you need:<br />
<br />
1/2-1 cup white chocolate<br />
1/2 - 1 cup colored sugar crystals or sprinkles of your choice<br />
Cups (any kind will do)<br />
Super cute straws (optional)<br />
<br />
Directions<br />
<br />
Melt white chocolate in a microwave safe bowl. Microwave in 30 second intervals until white chocolate is melted. Pour sprinkles in a separate bowl. Take a cup and dip the rim of the cup in the white chocolate then dip it in the sprinkles. Set aside and let chocolate and sprinkles harden. Repeat with remaining cups. I made mine a few days in advance. Once the white chocolate and sprinkles were hardened I stacked the ups carefully and placed them in a zip lock back just to make sure nothing weird happened to them. Voila! They are that easy.Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-49372601045289862472012-07-15T06:00:00.000-06:002012-07-15T06:00:00.700-06:00Lemon BarsBesides good old chocolate chip cookies and boxed brownies lemon bars were probably the first dessert I made on a regular basis. I think I started making them when I was in high school. I have a deep love for citrus which I often forget. Then I make some citrus dessert again and I remember. Don't tell my husband (the chocolate fanatic) but sometimes I think I might take a lemon bar over something chocolatey. I absolutely love the refreshing taste and the slight tang that goes with them. I saw a recipe a while back that called for using an entire lemon (peel and all) in the lemon bars. I already have a delicious recipe for lemon bars so I kind of disregarded it, but ever since that day I have had this desire to use an entire lemon in my lemon bars. Well this time I decided that I was going to try it! I didn't remember the site that I first saw the recipe, but I found one that also used a whole lemon. I kind of took what he did and combined it with the recipe I already had. The result was a tangy, lemony, almost perfect lemon bar. I don't think there is anything I would change. These lemon bars aren't for the mild lemon bar lover. These are real lemon bars and will knock your socks off!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUs-bs7ahj_oA9aemb9QQ2Mxj7mszSaz2TbTOswnfkbWukV_12SL1_pKVscSGCcAWGx5QW0gxJccdXHh9tXaCHHL7t1diXRVPymV68xPaTxiKltv_pQsNwxLH2zQp_Nf8uwmd66W2Hqeh/s1600/IMG_3915-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUs-bs7ahj_oA9aemb9QQ2Mxj7mszSaz2TbTOswnfkbWukV_12SL1_pKVscSGCcAWGx5QW0gxJccdXHh9tXaCHHL7t1diXRVPymV68xPaTxiKltv_pQsNwxLH2zQp_Nf8uwmd66W2Hqeh/s320/IMG_3915-web.jpg" width="320" /></a></div>
<br />
<br />
<b>Lemon Bars</b><br />
One 9X13-inch pan<br />
<br />
<u>Crust </u><br />
2 cup flour<br />
1/2 cup powdered sugar<br />
1/2 teaspoon salt<br />
14 tablespoons melted butter<br />
<br />
<u>Lemon Topping</u> <br />
1 lemon, organic or unsprayed<br />
2 cup sugar<br />
6 tablespoons freshly squeezed lemon juice<br />
4 large eggs, room temperature<br />
1/4 cup flour<br />
1/2 teaspoon baking powder<br />
3 tablespoons (45g) melted unsalted butter <br />
<br />
Optional: powdered sugar, for serving<br />
<br />
Directions:<br />
1. Preheat the oven to 350ºF (180ºC). <br />
<br />
2. Overturn an 9X13-inch pan on the counter and wrap the outside snugly with foil, shiny side up. Remove the foil, turn the pan over, and fit the foil into the pan, pressing to nudge the foil into the corners. The smooth it as best you can. <br />
<br />
3. In a medium bowl combine all the dry ingredients for the crust. Once combined add the melted butter and mix until combined.<br />
<br />
4. Smooth the batter into the bottom of the pan, using your hands or a small offset spatula to get it as level as possible. <br />
<br />
5. Bake the crust for 15- 20 minutes, or until it’s deep-golden brown. <br />
<br />
6. While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks. <br />
<br />
7. Put the chunks of lemon in a food processor or blender along with the sugar and lemon juice, and let it run until the lemon is completely broken up. Add the eggs, flour, baking powder, and 3 tablespoons (45g) melted butter, and blend until smooth. (A few tiny bits of lemon pieces are fine if desired. I wanted mine nice and smooth.) <br />
<br />
8. When the crust comes out of the oven, reduce the heat of the oven to 300ºF (150ºC). Pour the lemon filling over the hot crust and bake for 25 minutes or just until the filling stops jiggling and is barely set. <br />
<br />
9. Remove from the oven and let cool completely. Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired.<br />
<br />
Storage: The bars will keep in an airtight container at room temperature up to three days. You can freeze the lemon bars as well for up to one month, letting them come to room temperature before serving.<br />
<br />
Recipe Source: Adapted from <a href="http://www.davidlebovitz.com/2011/02/whole-lemon-bars-recipe/" target="_blank">David Lebovitz </a>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com2tag:blogger.com,1999:blog-4637865907709403990.post-19595828699141596982012-07-08T20:16:00.000-06:002012-07-08T20:16:20.026-06:00Homemade Hamburger or Hot Dog Buns I have been wanting to post this recipe for quite a while. I love making my own breads and such, but hadn't considered making my own buns until recently. The first time I used the recipe I made hot dog buns. I thought it would be fun. I made them a little large (it took 1 1/2 dog to fill the bun) but I still loved them. My second time making them I did hamburger buns. This time I used all white whole wheat flour. We loved these too! You could totally make a bunch and freeze them, then whenever you are having hamburgers or hot dogs just pull a few out and you are done. I might not ever go back to buying hot dog or hamburger buns again! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrT88YyGy1-D_o7Zdgs6wsmyqXdKth4jHiVHEof0wQrgQCxLic3wgG4JFlglgXoMoT1tvn2qZ642v7RF4cT5Czj2nF1kViwaUaRy7W7LfI86m8-9o1CEyhuKoRIoaQ_rVGZTzA1wB-OcI/s1600/IMG_3964-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrT88YyGy1-D_o7Zdgs6wsmyqXdKth4jHiVHEof0wQrgQCxLic3wgG4JFlglgXoMoT1tvn2qZ642v7RF4cT5Czj2nF1kViwaUaRy7W7LfI86m8-9o1CEyhuKoRIoaQ_rVGZTzA1wB-OcI/s320/IMG_3964-web.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-size: 130%;"><span style="font-weight: bold;">Homemade Hamburger or Hot Dog Buns</span></span><br />(using a Bread Maker)<br /><br /><span style="font-weight: bold;">Ingredients</span><br />
<div class="ingredients">
<ul>
<li>1 1/4 cups milk, slightly warmed </li>
<li>1 beaten egg </li>
<li>2 tablespoons butter </li>
<li>1/4 cup white sugar </li>
<li>3/4 teaspoon salt </li>
<li>3 3/4 cups flour *</li>
<li>1 1/4 teaspoons active dry yeast</li>
</ul>
<span style="font-weight: bold;">Directions</span><br />(hamburger buns, if you want hot dog buns. cut 'em to that shape)</div>
<div class="steps">
<ol>
<li><span class="recipetext">Place all ingredients in pan of bread machine, according to manufacturer's directions.</span></li>
<li><span class="recipetext">Select dough setting.</span></li>
<li><span class="recipetext">When cycle is complete, turn out onto floured surface.</span></li>
<li><span class="recipetext">Cut dough in half and roll each half out to a 1" thick circle.</span></li>
<li><span class="recipetext">Cut each half into six 3 1/2" rounds with inverted glass as a cutter.</span></li>
<li><span class="recipetext">Place on greased baking sheet far apart and brush with melted butter.</span></li>
<li><span class="recipetext">Cover and let rise until doubled, about one hour.</span></li>
<li><span class="recipetext">Bake at 350° for 9 minutes.</span><span class="recipetext">Note: Oven temperatures vary so check after 9 minutes to see if done. Mine took about 13 minutes until they were nice and golden brown on top.</span></li>
<li><span class="recipetext">I like to brush on some more melted butter when they are hot and fresh out of the oven.</span></li>
</ol>
</div>
*Note: I have also used all purpose flour and whole wheat flour and both work great! With the whole wheat flour use a little less. I find that it absorbs more moisture so you don't need quite as much.<br />
<br />
<br />
Recipe Source: <a href="http://cravingcomfort.blogspot.com/2009/04/look-at-those-buns-homemade-hotdog.html" target="_blank">Craving Comfort </a>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com2tag:blogger.com,1999:blog-4637865907709403990.post-37298690764610791982012-06-25T06:00:00.000-06:002012-06-25T06:00:00.369-06:00Crémé BrûléeI am on a dessert kick lately. I just can't help it! Desserts are by far my favorite things to make! I fell in love with Crémé Brûlée. I had it at a local restaurant and became slightly obsessed. I went out and bought a little crémé brûlée kit that had the ramekins, and the small little kitchen torch (my favorite part). I do slightly love fire, so when I say the torch is my favorite part I'm not really joking. I would have to be honest and say that the torch comes second only to eating the finished crémé brûlée. There are many recipes that call for straight cream in this recipe but I prefer using half cream and half milk. I don't feel like it compromises the flavor at all, but isn't quite as heavy or greasy feeling. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDU2ohJHgLRbTamJCSwt02heEeW2RqI6Tho_chbitKQTM8uQ5QbjBaRqHb0D_mqKbOd24wk99BlEe1gZ_PCvELoXwgyuN0S02Xhp_8qGKB1y2X9yzGcvw319gVrvG_jgkOPsADqxztwUL7/s1600/IMG_3864-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDU2ohJHgLRbTamJCSwt02heEeW2RqI6Tho_chbitKQTM8uQ5QbjBaRqHb0D_mqKbOd24wk99BlEe1gZ_PCvELoXwgyuN0S02Xhp_8qGKB1y2X9yzGcvw319gVrvG_jgkOPsADqxztwUL7/s320/IMG_3864-web.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Crémé Brûlée</b></span><br />
<div class="rm-block">
<dl class="border">
<dt class="head time">Total Time:<span class="value-title rspec-value-small" title="PT3H30M"> 3 hr 30 min</span></dt>
<dt>Prep<span class="value-title rspec-value-small" title="PT0H15M">: 15 min</span></dt>
<dt>Inactive<span class="value-title rspec-value-small" title="PT2H15M">: 2 hr 15 min</span></dt>
<dt>Cook<span class="value-title rspec-value-small" title="PT1H0M">: 1 hr 0 min</span></dt>
</dl>
</div>
<div class="rm-block">
<dl class="border">
<dt class="head yield">Yield: 6 servings </dt>
</dl>
</div>
<div id="boxes">
</div>
<h2 class="kv-ingred">
<span style="font-size: small;">Ingredients</span></h2>
<ul class="kv-ingred-list1">
<li class="ingredient">1 quart heavy cream (I prefer 2 cups heavy cream and 2 cups milk)</li>
<li class="ingredient">1 vanilla bean, split and scraped
</li>
<li class="ingredient">1 cup vanilla sugar, divided
</li>
<li class="ingredient">6 large egg yolks
</li>
<li class="ingredient">2 quarts hot water</li>
</ul>
<h2>
<span style="font-size: small;">Directions</span></h2>
<div class="instructions">
<div class="instruction">
Preheat the oven to 325 degrees F. </div>
<div class="instruction">
<br /></div>
<br />
Place the cream, vanilla bean and its pulp into a medium saucepan
set over medium-high heat and bring to a boil. Remove from the heat,
cover and allow to sit for 15 minutes. Remove the vanilla bean and
reserve for another use.
<br />
<br />
<br />
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks
until well blended and it just starts to lighten in color. Add the cream
a little at a time, stirring continually. Pour the liquid into 6 (7 to
8-ounce) ramekins. Place the ramekins into a large cake pan or roasting
pan. Pour enough hot water into the pan to come halfway up the sides of
the ramekins. Bake just until the creme brulee is set, but still
trembling in the center, approximately 40 to 45 minutes. Remove the
ramekins from the roasting pan and refrigerate for at least 2 hours and
up to 3 days.
<br />
<br />
<br />
Remove the creme brulee from the refrigerator for at least 30
minutes prior to browning the sugar on top. Divide the remaining 1/2 cup
vanilla sugar equally among the 6 dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top. Allow the creme
brulee to sit for at least 5 minutes before serving. If you don't have a torch you can place them in the oven on broil but watch them very closely for they will burn very quickly.<br />
<br />
Recipe Source: Adapted slightly from the <a href="http://www.foodnetwork.com/recipes/alton-brown/creme-brulee-recipe/index.html" target="_blank">Food Network </a><br />
<br />
<br />
<br />
</div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-30654948048676666752012-06-18T06:00:00.000-06:002012-06-18T06:00:17.364-06:00Reese's Pieces Rice Krispies TreatsA while ago a friend and I were talking about Rice Krispies treat. I kind of really enjoy them. She told me that she loves them with Reese's Pieces in them. Ever since that conversation I have been wanting to make them. I had never had them with Reese's Pieces in them, but I love Reese's Pieces so I figured how could I go wrong? Well after making them I really can say they might be my new favorite way to have Rice Krispies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b3s74bMcFl8OVY0FF8MxL_W7lKRLCBGzw3R6U9PvB2j-HgRPHTPW9viOqsbYs1AkinRsq0aII4PnxgFHmOAlHItplejrdSJ40TaibrJ1smU-mf9Rai2H2eINckVBCPbpmweFR0Yxs2u3/s1600/IMG_3815-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1b3s74bMcFl8OVY0FF8MxL_W7lKRLCBGzw3R6U9PvB2j-HgRPHTPW9viOqsbYs1AkinRsq0aII4PnxgFHmOAlHItplejrdSJ40TaibrJ1smU-mf9Rai2H2eINckVBCPbpmweFR0Yxs2u3/s320/IMG_3815-web.jpg" width="320" /></a></div>
<br />
<br />
<b>Reese's Pieces Rice Krispies Treats</b><br />
<br />
Ingredients:<br />
<br />4 tbsp (56g) butter<br />5 cups (225g) mini-marshmallows<br />5 cups (152g) Rice Krispies cereal<br />1 cup Reese's Pieces candy <br />
<br />
Directions:<br />
Melt butter in a large sauce pan over low heat (don't try and speed up this process they will turn out better if you stick with the low heat). Add marshmallows to the melted butter. Continue cooking over low heat until the marshmallows are completely melted. Add Rice Krispies cereal and stir until marshmallow/butter mixture is evenly distributed. Add the the Reese's Pieces and stir gently until they are evenly distributed. Pour into a greased 9X13 inch buttered pan. With a buttered spatula or a piece of wax paper gently press mixture down into the pan until it is fill the pan and is mostly flat on top. If you desire you can sprinkle more Reese's Pieces on top and gently push down on them to get them to stick. Allow to cool approximately 10 minutes then cut into desired size pieces with a buttered spoon. Enjoy!Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-34773623237092916032012-06-11T21:24:00.000-06:002012-06-11T21:24:00.298-06:00Mini Corn Dog Muffins<strong><span style="font-weight: normal;">I'm still a kid at heart. I actually love most foods that children like. Hot dogs and corn dogs are one of those foods that children often like. I have actually loved hot dogs since I was a young child. To be honest hot dogs were one of the few things that I actually ate when I was young. My poor mom would have to go to special places to find foods that I would actually eat. Well these little corn dogs are definitely something I would have and still enjoy eating. I love that they are baked. It make these a little healthier.</span></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP3aHxOAXIx80AxipHQoFj-gmGbBYooY5J06JovEeiYYzxx9DHkpxfHKuttQKg6STVNJ7ZJaabJrqDoWPN7btMWHIIOEQLBCJYaLlFBBees6_HkR88DFZwBs6aJPdj2Vp9BwCIc0Xihnx/s1600/IMG_3749-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQP3aHxOAXIx80AxipHQoFj-gmGbBYooY5J06JovEeiYYzxx9DHkpxfHKuttQKg6STVNJ7ZJaabJrqDoWPN7btMWHIIOEQLBCJYaLlFBBees6_HkR88DFZwBs6aJPdj2Vp9BwCIc0Xihnx/s320/IMG_3749-web.jpg" width="320" /></a></div>
<strong><span style="font-weight: normal;"> </span> </strong><br />
<br />
<strong>Mini Corn Dog Muffins</strong><br />
<br />
<strong>Ingredients:</strong><br />
1/4 cup melted butter (4 TBS)<br />
1/4 cup sugar (I use 1/4 cup minus 1 tbs because I don’t like my cornbread very sweet)<br />
1 egg<br />
1/2 cup buttermilk<br />
1/4 teaspoon baking soda<br />
1/2 cup cornmeal<br />
1/2 cup all purpose flour<br />
1/4 teaspoon salt<br />
3-4 all-beef hot dogs, cut into 1″ bites<br />
<br />
<strong>Directions: </strong><br />
<ol>
<li>Preheat oven to 375 degrees.</li>
<li>Combine butter and sugar in a medium mixing bowl and whisk to
combine. Add egg and whisk to incorporate. Add the buttermilk and whisk
to incorporate.</li>
<li>In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Slowly whisk into the wet ingredients.</li>
<li> Spray a mini muffin tin with non-stick spray, and spoon 1
Tablespoon of batter into each mini muffin cup. Place one hot dog bite
into the middle of each cup.</li>
<li>Bake for 8-12 minutes, or until cornbread is golden brown. Cool in
mini muffin tin for 5 minutes before serving. Store leftovers in the
refrigerator, and re-heat for 20-30 seconds before serving.</li>
</ol>
<strong>Note</strong>: I halved the original recipe. You can easily double this if you want more :)<br />
<em>Makes 18-24 mini muffins</em> (original recipe says 24 but I can only get 18 out of the batter)Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-27603541631007907682012-06-07T18:33:00.000-06:002012-06-07T18:33:20.567-06:00Blueberry Sweet Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SUuOdBKf1B94IQb1kghinB6zmRkEixogETDW3UOc9MDWA7W0RRR56K0wci4Js0fddU8ldYeGiqo4Xxqf2Ed7zqfxOsvorSdQL1Gv4Wz-6bMnvmjvyolVUS_F-MBwBTPqV7mkaYXk-zot/s1600/IMG_3796-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SUuOdBKf1B94IQb1kghinB6zmRkEixogETDW3UOc9MDWA7W0RRR56K0wci4Js0fddU8ldYeGiqo4Xxqf2Ed7zqfxOsvorSdQL1Gv4Wz-6bMnvmjvyolVUS_F-MBwBTPqV7mkaYXk-zot/s320/IMG_3796-web.jpg" width="320" /></a></div>
<br />
There is a certain bakery near us that has the most amazing sweet rolls. People will often bring them for us at my work, or if it has been a while we will encourage our boss to get some on her way in. Everyone loves them. They have a wide variety of flavors including cinnamon, blueberry, raspberry, and orange. Yes I have tried them all, and no I can not pick a favorite. My favorite changes depending on my mood that day, but I can tell you that I always enjoy them. Well this week we found blueberries on sale at Winco. We of course had to get as many as possible. I was really in the mood for some sort of bread and decided that I could make blueberry sweet rolls just like the local bakery. I made them and was so glad that I did. I could have eaten the whole pan. Luckily (for my thighs) I refrained. But needless to say they are delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdisJUvg9eaVqha1uhioKQlN_3006gBTx2wOQVoKIFaUUpgYNnuZH-SejaQ-n0hBlLZovqAC0oGJoYE1pA_EZuzHgiUD9g9jez7oIK6a2iiX0jpZJ9trmZB1CDeD1atuQGF25h6rGpvK5/s1600/IMG_3773-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpdisJUvg9eaVqha1uhioKQlN_3006gBTx2wOQVoKIFaUUpgYNnuZH-SejaQ-n0hBlLZovqAC0oGJoYE1pA_EZuzHgiUD9g9jez7oIK6a2iiX0jpZJ9trmZB1CDeD1atuQGF25h6rGpvK5/s320/IMG_3773-web.jpg" width="320" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Blueberry Sweet Rolls</b></span><br />
<br />
<b>Dough</b><br />
5 1/4 c. white flour<br />
1/4 c. sugar<br />
1 1/2 tsp. salt<br />
1 1/2 rounded tablespoons saf-instant yeast<br />
3 T. oil<br />
2c. hot tap water<br />
<br />
<br />
<b>Filling</b><br />
2 cups blueberries<br />
1/2 cup sugar<br />
2 tbs flour<br />
2 tsp lemon juice<br />
3 tbs butter<br />
<br />
<b>Browned Butter Glaze </b><br />
1/4 cup butter<br />
2 cups powdered sugar<br />
1-2 tbs milk<br />
1 tsp vanilla<br />
<br />
<b>Directions:</b><br />
<br />
Preheat the oven to 375 degrees. Line a jelly roll pan with tin foil or a silpat to help with the clean up process.<br />
<br />
<b>For the dough</b>: Mix
dry ingredients to bowl of stand mixer. Add oil and water. Mix for 1
minute and
check consistency. If dough is too dry, add a little more water, if too wet add more flour. Dough
should clean the bowl of the mixer. Mix for 5 minutes. (Do not add flour
to the dough
after it has finished mixing.) Let dough sit in the mixer for 10 minutes (set a timer if you are like me and most likely would forget about it). After the 10 minutes is up turn the mixer on for about 30 seconds then turn it back off again. Repeat the process of letting the dough rest/rise then turning on mixer 2 more times. During the down time make the filling.<br />
<br />
<b>Filling</b>: Combine all ingredients in a blender or food processor. Blend until fruit is blended down and more liquid. I like mine quite blended, but if you like more chunks feel free to only blend it a small amount or add fresh blueberries after the blending process is done. Pour blended blueberry mixture into a medium size sauce pan. Place the pan over medium heat. Heat until mixture thickens. Once thick take off heat and set aside to cool. It is ok if it is still warm, but you don't want it boiling hot when you spread it on the dough.<br />
<br />
After the final resting and turning on the mixer process turn dough onto a well floured surface. Split the dough in half working with one half at a time. Roll out half of the dough into a rectangle. Spread filling on rolled out dough. I found that cutting the dough into long strips with a pizza cutter and then rolling it up was easier and less messy than rolling it up then cutting it, but you can do this step however you want. Place rolled up sweet rolls on prepared baking sheet. Allow about an inch in between pieces to allow for rising, but to still let them tough slightly once baking. Bake at 375 for 15-20 minutes or until dough is a light golden brown.<br />
<br />
<br />
<b>Browned Butter Glaze</b>: Over medium heat heat butter until it is browned. (It starts turning a nice amber color and gives off the most delicious nutty smell) Pour browned butter into a heat proof bowl and add powdered sugar and milk. Mix with a whisk or hand mixer until combined. I like mine to be just slightly thinner than I would make it if I wanted it to be spreadable. Drizzle glaze over warm sweet rolls and enjoy!<br />
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvjb48upUfuDf9p68xDbGuezaW9gdrx_Jo-Ss3Of2ydbfCS-E19BVtNSAFFI1a4Z8sVSc_YZavG1_vb5Ep1Yex78hdhgc3DivLTvRR0hV7broLSZMUi98E_IECYqpKnrPI4YwC0P1bBU2/s1600/IMG_3783-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvjb48upUfuDf9p68xDbGuezaW9gdrx_Jo-Ss3Of2ydbfCS-E19BVtNSAFFI1a4Z8sVSc_YZavG1_vb5Ep1Yex78hdhgc3DivLTvRR0hV7broLSZMUi98E_IECYqpKnrPI4YwC0P1bBU2/s320/IMG_3783-web.jpg" width="320" /></a></div>
<br />Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-78596214937102872132012-05-28T06:00:00.000-06:002012-05-28T06:00:03.452-06:00French Breakfast MuffinsI'll be honest, I don't know if this recipe is actually french. But then again, there are many recipes that claim to be french, but really aren't. The name does make them a little more intriguing than just breakfast muffins. If I saw a recipe for breakfast muffins I might look at it (mealy because I love breakfast), but French Breakfast Muffins... I definitely am more interested. I got this recipe from a friend, and as soon as I read what was in it I knew I had to try them. Let me tell you that these muffins are delicious! My friend also likes to call them doughnut hole muffins because that is what they remind her of. I am honestly not a huge fan of doughnuts, but these muffins I am huge fan of! I may or may not have eaten them for dinner last night, and lunch today (yes I know somehow I missed breakfast). I hope you enjoy them as much as I do. I think I better go eat another one right now!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE-M3xSo373G_WlBvJOxbJqVZkSlJGdoXUBFGGcaKoN8GgJ0IBEXI4Hp8TZpjBwme8yesD7_zXnSWXW65ht3sFT6AboGvWC_dn_W734ev9lIBL-ti90ca1Jpvw1WuBAN5RBWHT3-rB2hy/s1600/IMG_3669-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpE-M3xSo373G_WlBvJOxbJqVZkSlJGdoXUBFGGcaKoN8GgJ0IBEXI4Hp8TZpjBwme8yesD7_zXnSWXW65ht3sFT6AboGvWC_dn_W734ev9lIBL-ti90ca1Jpvw1WuBAN5RBWHT3-rB2hy/s320/IMG_3669-web.jpg" width="320" /></a></div>
<br />
<br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<b><span style="font-size: 12pt;">French Breakfast Muffins</span></b></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
</div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<i><span style="font-size: 12pt;">I like to call these “donut hole muffins,” because they taste like cake donuts. </span></i></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">MUFFINS</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">2 cups flour</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">2/3 cup sugar</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">2 1/2 teaspoons baking powder</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1/2 teaspoon salt</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1/4 teaspoon nutmeg</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1 large egg</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1 cup plus 2 Tablespoons milk</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">6 Tablespoons unsalted butter, melted and slightly cooled</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1 teaspoon vanilla extract</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">CINNAMON-SUGAR TOPPING</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1/2 cup sugar</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">1/2 teaspoon cinnamon</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 3pt 7.5pt;">
<span style="font-size: 12pt;">2 Tablespoons unsalted butter, melted and slightly cooled</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Heat the oven to 375.</span></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Butter the bottoms only of 12 standard size muffin cups and set the pan aside.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Combine dry ingredients in a large bowl.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">In separate bowl, whisk egg until frothy. Blend in milk, melted butter, and vanilla.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><span style="font-family: Times New Roman; font-size: small;"></span><span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Add wet to dry ingredients. Stir until just combined. Fill muffin cups 2/3 full.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Bake 15 minutes. Rotate pan and bake 5-7 more minutes. Transfer pan to cooling rack until muffins are cool enough to handle, about 5 minutes.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">While muffins cool, prepare topping. Mix sugar and cinnamon in small bowl. Melt butter in another small bowl.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Quickly dip tops of muffins into the melted butter and then the cinnamon sugar, rolling to cover the entire top. Serve immediately.</span></div>
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Makes 12 muffins</span></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<br /></div>
<div class="yiv1456070028MsoNormal" style="background: white; line-height: 14.25pt; margin: 0in 0in 0pt;">
<span style="font-size: 12pt;">Thanks Melanie for the great recipe! </span></div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com3tag:blogger.com,1999:blog-4637865907709403990.post-37445391564189764072012-05-26T11:17:00.000-06:002012-05-26T11:17:00.367-06:00Creamy Crock Pot Spaghetti<div class="paper-top">
<span style="font-size: small; font-weight: normal;">Who would have ever thought that spaghetti could get any easier? Spaghetti for many of us is that go to recipe when we don't want to cook anything, or we just don't have time. Somehow this recipe took that concept, and made it even better. Really the only part of this recipe that takes any time at all is cooking the meet. Then you throw everything in and you can continue on your merry way, not worrying about a thing. A few hours later you have the most delicious spaghetti ever! My husband went back for not just seconds but thirds. This recipe will definitely be appearing in our house again! I threw some pureed zucchini in with the sauce. It doesn't change the taste and you get some more veggies in your meal! This recipe also makes a ton so I have left overs which I love taking to work.</span><span style="font-weight: normal;"> </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JnP7XGXzCKyexvbE5C8LmxsfTjS4PYY_PnPJNG7CEJCgIS5RKjtVPpA-x403w892RWJQtt7pJVklHPix7NEzt14lGO4Ht5TSUmmUiv8iewphjiUaOyDP2oPBU0VT6L42M3Ka_2f8v6CN/s1600/IMG_3687-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9JnP7XGXzCKyexvbE5C8LmxsfTjS4PYY_PnPJNG7CEJCgIS5RKjtVPpA-x403w892RWJQtt7pJVklHPix7NEzt14lGO4Ht5TSUmmUiv8iewphjiUaOyDP2oPBU0VT6L42M3Ka_2f8v6CN/s320/IMG_3687-web.jpg" width="320" /></a></div>
<br />
<b>Creamy Crock Pot Spaghetti</b></div>
<div class="paper-mid">
<div class="paper-text">
<br />
1 pound lean ground beef<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/4 teaspoon garlic powder or salt<br />
3 jars 26 ounce pasta sauce<br />
2 cups pureed zucchini (optional) <br />
1 pound spaghetti noodles<br />
1/2 cup Parmesan Cheese<br />
4-8 ounces cream cheese<br />
1-2 cups chicken broth<br />
<br />
1. Cook/brown beef in a medium skillet over medium heat until
crumbled and browned Season with salt, pepper and garlic powder. Drain
fat from pan if necessary.<br />
2. Pour one jar of pasta sauce and pureed zucchini if using into bottom of crock pot on high heat.
Break spaghetti noodles in half and place noodles over sauce. Pour
cooked beef over noodles, sprinkle with Parmesan cheese and top with
cubes of cream cheese. Pour another jar of pasta over cream cheese,
close lid and let cook on high for 3 hours. After 3 hours, give a good
stir (will be thick) and add last jar of pasta sauce and 1-2 cups of
chicken broth (more if you want a thinner sauce). Close lid and let cook
another hour or until ready to serve.<br />
Makes 10-12 servings<br />
<br />
Recipe Source: <a href="http://picky-palate.com/2012/03/19/creamy-crock-pot-spaghetti/" target="_blank">Picky Palate </a></div>
</div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-9261205666404133122012-05-24T17:58:00.000-06:002012-05-24T17:58:40.924-06:00Chocolate Lava CakeI love chocolate. I love love love this cake. I pretty much love everything that has to do with this cake. I love that each person gets their own individual cake. I love that they are rich and full of chocolate. But mostly I love that they are ooey gooey in the middle! <br />
<br />
I know there are many recipes that call for egg yolks or egg whites. If I can find some that I can make on the same day that is wonderful, otherwise I hate it! I don't like wasting either the yolk or the white. Sometimes I will save them. Sometimes I will make scrambled eggs with whatever extras I have. And sometimes I find recipes like this that I can just use the whole egg instead! <b><br /></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZoEFqlHCPsECK27iAgM6OOGrMVXP0zP_Pt9BuNjY8Su1hFdqS0dRBMSQewR_9OG8a0xi_pB6CvrL6cy5siyPhYEOLXIqf173LMJe2cVz5iDw8Z8DXCvByiXoSyNkey9KKQlYSFhhXdLD/s1600/IMG_3729-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZoEFqlHCPsECK27iAgM6OOGrMVXP0zP_Pt9BuNjY8Su1hFdqS0dRBMSQewR_9OG8a0xi_pB6CvrL6cy5siyPhYEOLXIqf173LMJe2cVz5iDw8Z8DXCvByiXoSyNkey9KKQlYSFhhXdLD/s320/IMG_3729-web.jpg" width="320" /></a></div>
<br />
<br />
<b>Chocolate Lava Cake </b><br />
<br />
Preparation Time: 15 minutes <br />
Cooking Time: 10 minutes<br />
Servings: 4<br />
<br />
<b>Ingredients</b>:<br />
<br />
6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)<br />
6 oz. Butter (diced, room temperature)<br />
3 Eggs<br />
1/2 cup Granulated Sugar<br />
1/3 cup Flour<br />
Butter for Ramekins<br />
<br />
<table align="right" style="width: 120px;"><tbody>
<tr><td><br /></td></tr>
</tbody></table>
<b>How to Make It:</b><br />
<br />
Preheat oven to 350°F<br />
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…<br />
2. Stir in diced butter, until it melts.<br />
3. In another bowl, beat eggs and sugar, until it starts to whiten.<br />
4. Stir in melted chocolate and then the flour.<br />
5. Butter 4 individual ramekins well, and pour in chocolate batter.<br />
6. Cook for about 10 minutes. (See tips below)<br />
7. Tip ramekins upside down onto dessert plates and serve.<br />
Voilà!<br />
<br />
<b>Tips:</b><br />
<br />
You can definitely prepare your chocolate lave cake
recipe ahead of time, and then bake 10 minutes before serving. <br />
<br />
In terms of buttering the ramekins: butter the
bottoms first, and then butter the sides, wiping from the bottom up to
the top. It helps the chocolate to rise even more.<br />
<br />
In terms of
baking time… well, it depends on how runny you want it! I like it with a
super-liquid-oozing center -- so do my guests! For this, you want the
top to be cooked through, but the center to be liquid. You can check
with a toothpick after 10 minutes of baking.<br />
If you don't like
liquid-center chocolate desserts, just cook for a little longer, and you
will have an incredibly moist chocolate cake. So, either way, you can't
go wrong!<br />
<br />
Recipe Source: <a href="http://www.famousfrenchdesserts.com/chocolate-lava-cake-recipe.html" target="_blank">Famous French Desserts </a>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-1846221086818065082012-05-20T06:00:00.000-06:002012-05-20T06:00:05.724-06:00Stovetop Broccoli and Cheese Chicken Pasta<div class="paper-top">
<h2>
<span style="font-weight: normal;"><span style="font-size: small;"></span></span></h2>
<span style="font-size: small; font-weight: normal;">I am</span><span style="font-weight: normal;"><span style="font-size: small;">
always looking for new dinner recipes. We honestly eat very simple
dinners around my house. This recipe was very tasty. I also loved it
because I had all of it on hand. I love when I can make a dinner and not
have to go to the grocery store to get everything that is in the dish. I
mean don't get me wrong I love going to the grocery store (this
actually is true) but mostly because I love food. This recipe was fairly
easy, very tasty, and didn't take too long to make. It is also very kid
friendly. Again lets be honest, almost everything i like, kids like...I
don't think I have gotten my big girl taste buds yet. I was thinking
that this recipe is actually quite healthy, but then I remembered the
cube of butter that is in the sauce. I personally don't think butter is
bad for you, but it definitely isn't low fat or low in cholesterol. But again, I love butter and use it a lot of recipes!</span></span><br />
<span style="font-weight: normal;"><span style="font-size: small;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAnzjJEJ1-uKD_TlHCESkTeREJDCsUHzyTJ5MwAx3R2xQrfuU0jYN_Jye3FFj_hLCILmo5VyngtJA7lUedcSzYqw1HyZOk3dRnpqBwqzHmizunUQN39LkSp3O6HcuU2HgVBNLIqIzRSGZ/s1600/IMG_3547-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnAnzjJEJ1-uKD_TlHCESkTeREJDCsUHzyTJ5MwAx3R2xQrfuU0jYN_Jye3FFj_hLCILmo5VyngtJA7lUedcSzYqw1HyZOk3dRnpqBwqzHmizunUQN39LkSp3O6HcuU2HgVBNLIqIzRSGZ/s320/IMG_3547-web.jpg" width="320" /></a></div>
<h2>
<span style="font-weight: normal;"><span style="font-size: small;"> </span> </span></h2>
<h2>
Stovetop Broccoli and Cheese Chicken Pasta </h2>
</div>
<div class="paper-mid">
<div class="paper-text">
<br />
1 pound thin egg noodles<br />
1 stick unsalted butter<br />
1/2 cup all purpose flour<br />
1 teaspoon kosher salt<br />
1/2 teaspoon freshly ground black pepper<br />
2 1/2 cups chicken broth<br />
1 1/2 cups shredded cheddar cheese<br />
2 cups shredded cooked chicken breast<br />
1 pound broccoli florets, steamed<br />
1-1 1/2 cups milk<br />
<br />
1. Prepare egg noodles according to package directions, drain and run under cool water to stop cooking.<br />
<br />
2. Melt butter into a medium saucepan over medium heat. Whisk in
flour, salt and pepper, whisking until thick and combined. Slowly whisk
in chicken broth until combined. Increase heat to high and whisk until
thick and bubbly. Reduce heat to low and stir in cheese until melted.<br />
<br />
3. Transfer cooked noodles to a large dutch oven or pot over
low-medium heat. Add chicken, broccoli and cheese sauce, stirring; will
be thick. Stir in milk to loosen sauce to your liking. Serve
immediately. This dish does best when served as soon as possible. If
needed to be prepared ahead of time, add additional milk or chicken
broth to loosen sauce.<br />
<br />
Makes 6 servings<br />
<br />
Recipe Source: <a href="http://picky-palate.com/2012/03/12/stovetop-broccoli-and-cheese-chicken-pasta/" target="_blank">Picky Palate </a></div>
</div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-62269226162906151882012-05-18T06:00:00.000-06:002012-05-18T06:00:12.429-06:00Simple Breakfast SyrupI love breakfast. I always have. Do you ever have those days where you want something delicious like pancakes, waffles, french toast, or whatever it may be, but you realize that you ran out of syrup last time you ate one of those items? No? So its just me huh? Well this does happen to me sometimes. I typically love getting pure maple syrup. I feel like its just a little bit healthier, but on those days that I don't have any or just feel like having something sugary then this syrup is a life saver! It is quick and easy to make. It is very low maintenance. You can get it started, then finish making the rest of you breakfast without much worry. This recipe is one I got from my mom, and is the syrup recipe she would make whenever we wanted or needed homemade syrup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO2ecHJtNNK_I2OCQJjhxx7rKuBVLotVqA15oFrTj_AfT4XScycw3TxdMDhLtDfOwB97xwRMMRXdec0lkbZ1djdiBv8bo19wVsW4VfBWCxFk1RpqBeFkrOM1CuMfuIiwb7s7kueW0_0zZ/s1600/IMG_3502-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTO2ecHJtNNK_I2OCQJjhxx7rKuBVLotVqA15oFrTj_AfT4XScycw3TxdMDhLtDfOwB97xwRMMRXdec0lkbZ1djdiBv8bo19wVsW4VfBWCxFk1RpqBeFkrOM1CuMfuIiwb7s7kueW0_0zZ/s320/IMG_3502-web.jpg" width="320" /></a></div>
<br />
<br />
Simple Breakfast Syrup<br />
<br />
2 cups white sugar<br />
2 cups brown sugar<br />
2 cups water<br />
1/3 cup Karo syrup<br />
1 tbs pure maple syrup (if using mapleine use only 1/2 -1 tsp) <br />
1 tbs vanilla<br />
<br />
Combine both sugars, water, and Karo syrup in a medium sized heavy duty saucepan. Mix briefly to combine. Cook over medium high heat. Once mixture starts to boil continue to simmer for 5 minutes. Remove from heat and add maple and vanilla. Serve warm or at room temperature (I prefer warm). Technically you should be able to store it at room temperature, but I store it in the fridge just to be safe, then warm it up before I use it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55Vvl4f4nxt6nw8st6xA5XSZ9eJE0pwlq3w4NXZnl4pZ2l773LCPDGTBtP4RKPNG6ei49p-63ynY2yZBI4TARRAa_4Z8NpIFc6Aza-shZIXXxNBEIPjnv42IhUeOHZuh_9rrG4CsGw14L/s1600/IMG_3521-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55Vvl4f4nxt6nw8st6xA5XSZ9eJE0pwlq3w4NXZnl4pZ2l773LCPDGTBtP4RKPNG6ei49p-63ynY2yZBI4TARRAa_4Z8NpIFc6Aza-shZIXXxNBEIPjnv42IhUeOHZuh_9rrG4CsGw14L/s320/IMG_3521-web.jpg" width="320" /></a></div>
<br />Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-91373920231925927962012-05-16T12:39:00.001-06:002012-05-16T12:39:27.392-06:00Cheesy Pull-A-Part BreadI kind of just threw this recipe together, and loved it so much that I
just had to share it with you. It was easy, and we gobbled it up so
fast!<b> </b>The 2 cups of cheese is just enough to make it cheesy but
not completely covered in cheese. I am a huge cheese fan and would be
just fine with even more cheese. Feel free to put as much or as little
cheese as you desire. Also the small the balls of dough are the more
cheese you will have throughout the bread. Its so fun having little
pockets of yummy cheese throughout the bread!<br />
<b> <br />
</b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdQpbqfKB4jlodKAunYuGzgE3zhonA66bRrHBujcUcwDYwj_U8xOsU34dVZjJM14e59k6GTLEsZ9fB5kmryNHdJiOwkTFIiOD0LiVgdxFydO_ZFg-ygeUkvHCHeWpiqEpAWk801M8q_HX/s1600/IMG_3490-web.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCdQpbqfKB4jlodKAunYuGzgE3zhonA66bRrHBujcUcwDYwj_U8xOsU34dVZjJM14e59k6GTLEsZ9fB5kmryNHdJiOwkTFIiOD0LiVgdxFydO_ZFg-ygeUkvHCHeWpiqEpAWk801M8q_HX/s320/IMG_3490-web.jpg" width="320" /></a></div>
<b> <br />
</b><br />
<br />
<b>Cheesy Pull-A-Part Bread</b><br />
<br />
5 1/4 c. white flour<br />
1/4 c. sugar<br />
1 1/2 tsp. salt<br />
1 1/2 rounded tablespoons saf-instant yeast<br />
3 T. oil<br />
2c. hot tap water<br />
Adobo Seasoning *<br />
2 cups Sharp cheddar cheese shredded<br />
<br />
<br />
Mix
dry ingredients to bowl of stand mixer. Add oil and water. Mix for 1
minute and
check consistency. If dough is too dry, add a little more water. Dough
should clean the bowl of the mixer. Mix for 5 minutes. (Do not add flour
to the dough
after it has finished mixing.) Grease a bunt pan well. Pull of small
golf ball sized pieces of dough and place them in the pan. Do one layer
at a time leaving a small amount of space between each ball of dough.
Once you have a single layer sprinkle some adobo seasoning on dough.
Next sprinkle some cheese on dough. Repeat with another layer of dough,
then adobo, then cheese. Repeat this process until you have used all
your dough, or your pan is 2/3 the way full. Really this dough recipe
makes enough for one huge pan, 2 small pans, or 1 pan and some rolls or
whatever you want to do with the extra dough. Cover pan with a dish
towel. Let rise 25 minutes.
Bake at 350 degrees for 25 minutes or until golden brown on top. While
still warm flip onto a serving plate. This will be the real test if you
greased you pan well enough. If you haven't it can be a little tricky
getting it out of the pan. Hopefully it will come out nicely for you. If
you are having trouble getting it out of the pan take a butter knife,
or something that won't scratch your pan and gently loosen the edges.
Once the edges are loose it should come out beautifully. I prefer this
when its warm, but it tastes great when it is cooled as well. You can
either serve it in slices or just pull pieces off and eat them.<br />
<br />
<br />
<br />
<br />
<br />
*If you don't have Adobo, can't find it, or don't want to buy it
that is ok. Adobo is just a seasoning that combines salt, garlic,
pepper, oregano, and turmeric. Feel free to use your own combination of these things to make a delicious cheesy bread!Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-54451551540719692682012-05-12T06:00:00.000-06:002012-05-12T06:00:00.271-06:00Brown Butter-Peanut Butter Truffle Chocolate Chip CookiesOk I have had to make these cookies 3 times just to get a picture of them. I have made them, then somehow we eat/give away all of them before I can get a picture to put them on this site. My husband said that these might be his new favorite cookies. I can't seem to get enough of them. They are kind of like a peanut butter cookie and a chocolate chip cookie combined into one delicious irresistible cookie. <b></b><br />
<b><br /></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTOj7q1vwa9n9lOZhaJoK-kR4LJy9YuZUCqJt-Zj-5fWVrqkiXlIjdwkLcLo-n7DWSQTcAGVi0XSszFodictT1y99S5pSr3uBPBMENXdOarHYljmIHhiipLQvRnTDaQ08fTzwbxk1lv3I/s1600/IMG_3461-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJTOj7q1vwa9n9lOZhaJoK-kR4LJy9YuZUCqJt-Zj-5fWVrqkiXlIjdwkLcLo-n7DWSQTcAGVi0XSszFodictT1y99S5pSr3uBPBMENXdOarHYljmIHhiipLQvRnTDaQ08fTzwbxk1lv3I/s320/IMG_3461-web.jpg" width="320" /></a></div>
<b><br /></b><br />
<br />
<b>Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies </b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><br />
</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Peanut Butter Truffles</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/2 cups creamy peanut butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/4 cups powdered sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Cookies</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup (2 sticks) unsalted butter</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup brown sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/2 granulated sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 large eggs, at room temperature</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 teaspoon vanilla extract</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 1/2 cups all-purpose flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 teaspoon baking soda</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 teaspoon salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 1/4 cups chocolate chips</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="text-align: justify;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Line
an 8x8-inch baking dish with foil and spray with no-stick cooking
spray. In a large bowl, mix powdered sugar and peanut butter until
smooth (<i>using your hands or some sort of food processor works best</i>). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes.</div>
</div>
<div style="text-align: justify;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="text-align: justify;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
To
brown butter, melt butter in a heavy saucepan over medium heat. Whisk
frequently and heat until it's golden brown and giving off a nutty
aroma. Remove from heat and pour into a heat-proof bowl; <b>allow to cool to room temperature</b>. If you want to speed up this process stick your bowl in a sink full of cold water.</div>
</div>
<div style="text-align: justify;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Preheat
oven to 350°F.<br />
<br />
Remove peanut butter truffles and cut or tear into small
pieces; place back in freezer for at least ten minutes. Don't worry
about them looking perfect; I didn't...<br />
</div>
<div style="margin: 0px;">
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
In
a medium bowl, whisk together the brown sugar, granulated sugar, and
browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in
flour, baking soda, and salt until just incorporated. (You can also do this step in a stand mixer with the paddle attachment.) Fold in chocolate
chips. Gently fold in chunks of peanut butter truffle. You want them to
be visible, not completely blended into the dough. (<i>Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!)</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Scoop
onto a silpat or parchment-lined baking sheet, flatten slightly with hand, and
bake for 8-10 minutes. 8 minutes is perfect in my oven but watch your cookies closely to see if they need to be cooked a little longer. You want your edges to just start to get golden brown. The center might still look a little doughy, don't worry they will continue to cook on the pan as they cool. Allow to cool on the baking sheet for 10
minutes, then remove to cooling rack to cool completely.<br />
<br />
Recipe Source: <a href="http://buddingbaketress.blogspot.com/2012/02/brown-butter-peanut-butter-truffle.html" target="_blank">Bakergirl </a></div>
</div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-54411979349303883252012-05-10T06:00:00.000-06:002012-05-10T06:00:14.613-06:007 Layer Bean DipI'll be honest I never thought I was a fan of 7 layer dips. I'm actually a very picky eater and don't like things that most people put in it. So when my husband suggested that we bring a 7 layer bean dip to a super bowl party I looked at it as a challenge. I looked up several recipes, took some recommendations from my husband, and voila this 7 layer bean dip was created. I didn't take a picture of it that day, mostly because I didn't know if I was going to like it. With my first bite I knew that it was love. I honestly don't know if anyone else at the party was able to eat it. My husband and I stayed by that dip and chowed down. I tried to eat other foods, but kept finding myself right back at the bean dip. I was kicking myself all night that I didn't take a picture of it before I started devouring it. I knew this dip was totally blog worthy.<br />
<br />
Since that time I haven't really had a reason to make this dip. Today I decided that I was making a reason to make this dip. If you really need to know, we may or may not have just had chips and this dip for dinner. I'm not confessing anything, but I am saying its possible. Regardless of when, where, why, and how much of this dip we ate, the conclusion was that we still love it. The best part is most of the ingredients I have in my house most of the time. I hope you enjoy this dip as much as we do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWf_py152maFx1AUmBwtpPan4iJEssr8QoyoK7RDl_l4IEv1MMr0JWR7Zfp_8VcA7V94y3gIN0lyvOz3DGS-zIYr1KOuxNOTJepA6TqvQUxZDRnON7raUn7ZHgBZQ0zCstxGemir0ID6AM/s1600/IMG_3420-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWf_py152maFx1AUmBwtpPan4iJEssr8QoyoK7RDl_l4IEv1MMr0JWR7Zfp_8VcA7V94y3gIN0lyvOz3DGS-zIYr1KOuxNOTJepA6TqvQUxZDRnON7raUn7ZHgBZQ0zCstxGemir0ID6AM/s320/IMG_3420-web.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
Look at all these delicious layers!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1BJRm5uiocOjYiiHrRVaVVOJMp6lpoMOj-FU9q80RsIYDShq5QZvejaDdRdvP2Tae8slc47ZYDkF3GS8HP50qzoIit3RQuEin5F7oIMIJ7t_wZRDbdA8tqOGPWnsVbM9NBfeQ6hNs0BN/s1600/IMG_3422-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd1BJRm5uiocOjYiiHrRVaVVOJMp6lpoMOj-FU9q80RsIYDShq5QZvejaDdRdvP2Tae8slc47ZYDkF3GS8HP50qzoIit3RQuEin5F7oIMIJ7t_wZRDbdA8tqOGPWnsVbM9NBfeQ6hNs0BN/s320/IMG_3422-web.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
You better believe that we ate that bite!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7orm458QDspiBIUeuTGgFAIMpMA2uYjwTEY7Y5MgOtJ6-l0luCBaOOTLEcDb8K-bi-tga0J_8uCsyzNhv5Me6h4n-jdKFlZ2NNfHTp2-Tm9MCfnIk8F5uxSMvjI-YWYoOGF2mN9f3TD4/s1600/IMG_3426-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7orm458QDspiBIUeuTGgFAIMpMA2uYjwTEY7Y5MgOtJ6-l0luCBaOOTLEcDb8K-bi-tga0J_8uCsyzNhv5Me6h4n-jdKFlZ2NNfHTp2-Tm9MCfnIk8F5uxSMvjI-YWYoOGF2mN9f3TD4/s320/IMG_3426-web.jpg" width="320" /></a></div>
<br />
<div style="font-family: Times,"Times New Roman",serif;">
<b>7 Layer Bean Dip</b></div>
<div style="font-family: Times,"Times New Roman",serif;">
<br /></div>
<div style="font-family: Times,"Times New Roman",serif;">
1 (16 oz) can re-fried beans</div>
<div style="font-family: Times,"Times New Roman",serif;">
1 (1 oz) package taco seasoning</div>
<div style="font-family: Times,"Times New Roman",serif;">
1 (8 oz) package cream cheese</div>
<div style="font-family: Times,"Times New Roman",serif;">
16 oz sour cream</div>
<div style="font-family: Times,"Times New Roman",serif;">
16 oz salsa</div>
<div style="font-family: Times,"Times New Roman",serif;">
1 large tomato chopped</div>
<div style="font-family: Times,"Times New Roman",serif;">
1 avocado sliced thinly</div>
<div style="font-family: Times,"Times New Roman",serif;">
2 cups sharp cheddar cheese</div>
<div style="font-family: Times,"Times New Roman",serif;">
1 can sliced olives</div>
<div style="font-family: Times,"Times New Roman",serif;">
<br /></div>
<div class="directions" style="margin-top: 10px;">
<h3 style="font-family: Times,"Times New Roman",serif; font-weight: normal;">
Directions</h3>
<ol>
<li style="font-family: Times,"Times New Roman",serif;"><span class="plaincharacterwrap break">
In a medium bowl, blend the taco seasoning mix and
refried beans. Spread the mixture onto a large serving platter.
</span></li>
<li style="font-family: Times,"Times New Roman",serif;"><span class="plaincharacterwrap break">
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
</span></li>
<li style="font-family: Times,"Times New Roman",serif;"><span class="plaincharacterwrap break">
Top the layers with salsa. Place a layer of tomato, avocado, and top with
Cheddar cheese. Garnish with black olives. </span></li>
<li><span class="plaincharacterwrap break"><span style="font-family: Times,"Times New Roman",serif;">Enjoy with your favorite chips (my favorite is Fritos or other corn tortilla chip but any chip will work) </span></span></li>
</ol>
<span class="plaincharacterwrap break"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></div>
<div class="directions" style="margin-top: 10px;">
<span class="plaincharacterwrap break"><span style="font-family: Times,"Times New Roman",serif;">Recipe Source: Adapted from <a href="http://allrecipes.com/recipe/seven-layer-taco-dip/detail.aspx?event8=1&prop24=SR_Title&e11=7&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx" target="_blank">Allrecipes</a> </span></span>
</div>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-9757905065472813042012-05-08T12:58:00.003-06:002012-05-08T12:58:55.985-06:00My First Wedding CakeMy sister in law recently got married and she asked me to make her wedding cake. I am all about good tasting food, but making things look pretty and elegant isn't necessarily my strong suit. I first told her no about 5 times, then finally told her I would. It was actually a really good learning experience. This was my fist time using fondant in anything. Of course I had to make my own fondant. Store bought fondant just doesn't taste good. I couldn't have anything I made somehow not taste good. The fact that it would taste good was the only thing I was confident about, so I had to make sure that it really did taste good. All in all it turned out pretty good. I was pleased with it, and she said it was exactly how she wanted it! It of course wasn't perfect, and I have no plans of quitting my day job to do wedding cakes full time, but I think I was pleased with the cake.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWxLkvYZogc0yXA9iSA2ZBdkLZht9ZhxvZEIrIbm_PO45Ed38x91Z_buKUPB496x_V2FYP59EmhPFRJi8GD4l3xoiUiCn0ajs6EYmHGAPE3r36CW-JottsY54o6CgBhA_V9XrUTBAcrZm/s1600/Wedding-Cake-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWxLkvYZogc0yXA9iSA2ZBdkLZht9ZhxvZEIrIbm_PO45Ed38x91Z_buKUPB496x_V2FYP59EmhPFRJi8GD4l3xoiUiCn0ajs6EYmHGAPE3r36CW-JottsY54o6CgBhA_V9XrUTBAcrZm/s320/Wedding-Cake-web.jpg" width="320" /></a></div>
<br />
<br />
For the cake I used my <a href="http://www.kneadysweetie.com/2011/12/fresh-strawberry-cake.html" target="_blank">Strawberry Cake</a> recipe. I also use <a href="http://www.kneadysweetie.com/2011/12/fresh-strawberry-cake.html" target="_blank">Strawberry Filling</a>, and my favorite <a href="http://www.kneadysweetie.com/2012/04/best-buttercream-frosting.html" target="_blank">Buttercream</a> frosting.Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1tag:blogger.com,1999:blog-4637865907709403990.post-85879179271915904502012-05-02T19:46:00.001-06:002012-05-02T19:46:42.281-06:00Delicious Dinner RollsThese might be my new favorite rolls. I have now made them several times and absolutely love them. Maybe its all the delicious butter that goes into them. Whatever it is these are tasty! This makes a huge batch of rolls so I will often half it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczpuLSP0sAqWxYpnpOOYAq6ed5oyW_vmV2Wa8npoZI_ioccKvDzI4Owuk9EqYw33DqBkPmNhB6aK8Ucp7tLnUBJEDjdJtaaS3P1uGiWx4HUGnrldkEeowC0WmvTxOCmLwOBIPhEuck8sE/s1600/IMG_3381-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczpuLSP0sAqWxYpnpOOYAq6ed5oyW_vmV2Wa8npoZI_ioccKvDzI4Owuk9EqYw33DqBkPmNhB6aK8Ucp7tLnUBJEDjdJtaaS3P1uGiWx4HUGnrldkEeowC0WmvTxOCmLwOBIPhEuck8sE/s320/IMG_3381-web.jpg" width="320" /></a></div>
<br />
<br />
<b>Delicious Dinner Rolls</b><br />
<br />
Ingredients: <br />
<br />
1 1/2 cups of milk<br />
3/4 cup + 1 Tablespoon Sugar<br />
1 egg<br />
1 Tablespoon salt<br />
2 Tablespoons yeast<br />
2 cups of warm water<br />
about 9-10 cups of all purpose flour<br />
at least 1 cup of butter <br />
<br />
To start out: Scald 1 1/2 cups of milk, 3/4 cup sugar and 1/2 cup of butter, in a microwave safe bowl, for about 2 minutes. Cutting the butter into pieces helps it melt faster. There will probably be some little cubes of butter still floating in the hot mixture, they will melt.<br />
<br />
We are going to add yeast to this hot mixture, but it will be too hot to just dump the yeast straight in (it would kill it!). To cool it down stir in 1-2 cups of flour, then add 1 egg and 1 Tablespoon of salt, and leave it to cool for a couple of minutes. Meanwhile, in a measuring cup dissolve 2 Tablespoons of yeast in 2 cups of warm water and 1 Tablespoon of sugar. Let it sit for a couple of minutes until it is bubbly. <br />
<br />
**Keep track of how much flour you are adding!!!<br />
<br />
Make sure your milk mixture is just warm, not boiling and add the yeast mixture!Using a fork or wooden spoon, gradually stir in 9-10 cups of flour (counting the flour you have already added to cool it earlier). I would recommend only adding 2 cups at time and stirring in between. These rolls turn out so much better when they are mixed by hand.<br />
<br />
At the end the dough will be dense and sticky, and may be hard to stir, you can use your hands to incorporate the rest of the flour if needed. Be sure not to add too much flour. Then smooth the dough out and cover the bowl with plastic wrap. Leave it in a warm place and let it raise.<br />
<br />
When your dough is close to raising completely, butter 2 cookie sheets and set them aside.<br />
<br />
Let the dough raise until it has doubled in size.<br />
<br />
Cover your working space with flour to prevent the dough from sticking. Dump your dough out and divide it into 4 balls. Eyeball the sizes, then lift them up and feel the weight of each ball. Try to make them even, but they don’t have to be perfect.<br />
<br />
Using one ball of dough at a time: roll the dough into a circle on a floured counter. Once it is rolled out spread the top with butter from edge to edge. You will use about 2 Tablespoons per circle of dough.<br />
<br />
Cut the dough into quarters using a pizza cutter.<br />
<br />
Then cut each quarter into 3 pieces. You should end up with 12 triangles from each circle of dough.<br />
<br />
Roll the dough starting with the wide end of the triangle.<br />
<br />
Tuck the tail of the triangle under the roll and place it on the buttered cookie sheet. You will make 3 rows, with 8 rolls per row. This will give you 24 rolls per pan. Two balls of dough will fill 1 pan. You will get a total of 48 rolls!<br />
<br />
Pre-heat your oven to 350 degrees. Place the pans of rolls in a warm place (on top of the oven if possible) to let them rise. Once they are touching and full in size, cook (one pan at a time) in the oven ’till they are golden brown. About 10 – 15 minutes, It may take longer depending on how hot your oven cooks. Keep a close eye on your first pan to get the right time for the second.<br />
<br />
While they are still hot and fresh out of the oven run a stick of butter over the tops of the rolls for a delicious buttery glaze. <br />
<br />
<br />
<br />
Recipe Source: <a href="http://www.howdoesshe.com/delicious-dinner-rolls" target="_blank">How Does She?</a>Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com0tag:blogger.com,1999:blog-4637865907709403990.post-28661512837542579312012-04-28T15:34:00.002-06:002012-04-28T15:34:36.014-06:00The Best Buttercream FrostingI love a good frosting. I have been making a lot of cakes lately and this is by far my favorite frosting. Classic American Buttercream
frosting. This recipe uses powdered sugar,
butter, vanilla and milk. This is a great recipe for decorating and
piping on cupcakes and cake. The secret to this frosting's awesomeness
is the almond extract. I love it! I hope you enjoy it as much as I do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc4DZC_H0ZaVQsh6e0HGnLYWo4PjZTVpOElTg5BMqiWtpKzrXvjqYyqU6655wld4hYj0SnnPFhkgeNXXralSkoY4XfpGCIH3aMcVm7RF7pwYmtp3qscYKcqYqDHO8n8snndTXzejqF3nU/s1600/IMG_3328-web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfc4DZC_H0ZaVQsh6e0HGnLYWo4PjZTVpOElTg5BMqiWtpKzrXvjqYyqU6655wld4hYj0SnnPFhkgeNXXralSkoY4XfpGCIH3aMcVm7RF7pwYmtp3qscYKcqYqDHO8n8snndTXzejqF3nU/s320/IMG_3328-web.jpg" width="320" /></a></div>
<br />
<b>Classic</b> <b>Vanilla</b> <b>Buttercream</b> <b>Frosting</b> <br />
<br />
Serves: 2.5 cups <br />
<br />
Ingredients <br />
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!) Ideal texture should be like ice cream.<br />
3-4 cups confectioners (powdered) sugar, SIFTED<br />
1/4 teaspoon table salt<br />
1 tsp vanilla extract<br />
1 tsp almond extract<br />
up to 4 tablespoons milk or heavy cream <br />
Instructions <br />
<br />
Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.Angiehttp://www.blogger.com/profile/03443351701035683775noreply@blogger.com1