tag:blogger.com,1999:blog-55333400258095178102024-03-13T12:19:16.533-04:00Shared BitesKatiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-5533340025809517810.post-7400982560545616162012-12-17T13:41:00.003-05:002012-12-17T13:43:42.444-05:00Apple Tart with Apricot Glaze<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">EZ dezzert in the hizzzooooouzzz. True story. So easy in fact that I got the recipe simply from a verbal exchange with one of my co-workers. She's always telling me that she's not a baker, but then she'll mention some tasty treat she whipped up for her family, so I'm not convinced. She said she makes this divine apple tart as follows: slice up apples and toss in sugar, spread out over a puff pastry, bake at 400, then brush with an apricot/water glaze. Bing, boom, bam. Gorge dessert done. Ooohs and aaahs to follow.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I questioned the simplicity of the whole thing, so I ran home and looked up thirty recipes to confirm that these instructions would result in legit dessert. Confirmed. There are lots of little tweaks in different recipes, but the main idea behind an apple tart remains the same. Spread some sugared apples out over puff pastry and beauty ensues. (Of the various tweaks, I chose to add an egg wash step because I like a shiny, sugary pastry crust.) Puff pastry is not for everything (one time I swapped wonton wrappers, which are super-duper thin, for puff pastry in an appetizer recipe - that was bone-headed and resulted in a big mess). But for many recipes, puff pastry is one of those secret weapons that makes it look like you got skills in the kitchen, when all you did was slice open a frozen package.</span><br />
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<span style="color: #444444; font-family: Georgia;">The flavor of this dessert is definitely on the rustic side. It's not rich or decadent. But the apples are packed tightly, so there's nothing flimsy about it. It's sweet and fresh, and leaves no want for satisfaction. It's a perfect choice for a holiday dessert that looks impressive, but won't take much time in the grocery store or the kitchen. </span><br />
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<u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Apple Tart</span></u><br />
<u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span></u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 sheet frozen puff pastry (standard packages are 17.3 oz. and contain 2 sheets)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 medium apples, peeled and sliced</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3/4 cups brown sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tsp. cinnamon</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/4 tsp. salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 egg (for egg wash)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">sugar for sanding</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3 tbs. apricot preserves</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tbs. water</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><span style="color: black; font-family: Times New Roman;"></span><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Let puff pastry thaw for 20 to 30 minutes. Unfold pastry onto a pan lined with parchment paper or a silicone baking sheet (like silpat), trying to avoid cracks down the folds. If pastry cracks, just press back together with fingers. Using a fork, poke holes all over the puff pastry except for the outer 1 inch perimeter. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">While pastry thaws, preheat oven to 400 degrees. Peel the apples and slice thinly. Stir together brown sugar, cinnamon, and salt. Toss apple slices thoroughly in sugar mixture. Leaving a one-inch perimeter around the puff pastry, line apple slices tightly together on the puff pastry. Edges of apples will overlap. Leave any excess liquid from apples in the bowl. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Crack and whisk the egg, then brush the egg over the 1 inch perimeter of the pastry. Sprinkle pastry with sugar. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Bake tart for 18-20 minutes or until crust is browned (use lower shelf in the oven). </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Once tart is finished baking, heat apricot preserves and water together over medium heat until a glaze forms (this will only take a couple minutes). Brush apricot glaze over tart while still warm. Display artfully for your adoring guests. </span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com3tag:blogger.com,1999:blog-5533340025809517810.post-73842521415513757382012-10-30T11:18:00.002-04:002012-10-30T11:27:20.281-04:00Peanut Butter Sandwich Cookies - Disaster Rations<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Sooooo, the truth is, I made these cookies strictly for blogging purposes. But then Hurricane Sandy rolled in, so I redesignated them disaster relief cookies. Today I'm bringing you peanut butter sandwich cookies <em style="background-color: white; font-size: small; font-style: normal; line-height: 16px;">à</em> la Nutter Butters. Warning, these are decadent. Every sandwich cookie is two 2" cookies plus filling. Don't say I didn't warn you.</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I live in Washington, DC, and from what I can tell, our area was spared the kind of devastation experienced in New England, NYC, NJ and the Delaware beaches. According to news reports, DC experienced fewer power outages than expected (and since my power lines are underground, we almost never lose power), though I imagine there is damage from downed trees. We saw a humongous (seriously, so huge) tree down in the Trinidad neighborhood that amazingly fell down the center of the street and not onto any houses or cars. Sandy did result in two days off work for many folks in the Capitol area, so on Monday I packed up the PB sammie cookies and headed over to some friends' house to pass the time with German board games and leftover Halloween beer. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you like Nutter Butters, or even if you don't, you will dig these cookies. They are buttery and crumbly and wickedly good. I started with a Martha Stewart recipe and basically followed it, except that she called for rolling the dough out and cutting the cookies with a cookie cutter. That was more work than I was interested in (especially because this dough is pretty delicate). So I rolled the dough into a log and sliced cookies. This is super easy and still results in nice uniform circles. One thing I wish I had done was cut the cookies a little thinner. Because the dough is delicate, cutting thin cookies is a little tricky, but try to cut slices 1/4" or thinner. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Martha also instructs that you toast the oats before adding to the cookie dough. I have never toasted oats and couldn't decide whether it seemed worth it. In the end, I toasted the oats and I'm glad I did. They make your house smell great and the process was actually pretty easy. Did it change the flavor/texture of my cookies? Unknown. I have the feeling if you want to skip the toasting, you'll be fine. But if you have the time (10 extra minutes), toast those oats.</span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">These cookies are definitely a special treat and not everyday cookies. I recommend them if you want to make a good showing at a cookie exchange or as a holiday gift . . . or I guess if you are stuck inside during a hurricane. Or, for a less intense peanut butter experience, skip the filling and just serve the peanut butter cookies in non-sandwich form. Enjoy and stay dry. </span><br />
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><u><i>Peanut Butter Sandwich Cookies</i></u></span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">adapted from <a href="http://www.marthastewart.com/342224/peanut-butter-sandwich-cookies">this </a>Martha Stewart recipe</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Makes 15 sandwich cookies (or 30 single peanut butter cookies)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 stick plus 2 tbs. unsalted butter, room temperature</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 cup uncooked oats (old fashioned or quick cook)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 cup plus 2 tbs. unbleached all-purpose flour</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tsp. baking soda</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tsp. salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/3 cup sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 cup brown sugar (light or dark)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 cup crunchy peanut butter</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Filling</i>:</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">3/4 cups creamy peanut butter</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">4 tbs. butter, room temperature</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/4 cup confectioners sugar</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/4 tsp. salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Also need: wax paper</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Optional (toasted oats): Melt two tablespoons of butter over medium heat in a large frying pan. When butter is melted pour oats into pan and stir. Continue to stir as oats toast for 8 to 10 minutes. Oats should start to turn a light brown. (If you're short on time, you can skip this step - use untoasted oats and omit 2 tbs. of butter.)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Whisk or sift together flour, baking soda, and salt. Stir in toasted oats. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Using an electric mixer, cream 1 stick of room temperature butter and the sugars together. If you forget to let butter get to room temperature, microwave the stick for 5 seconds on each side. Mix in peanut butter.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Slowly add dry ingredients and continue to mix until all wet and dry ingredients are blended. The dough will remain crumbly (it won't be a solid ball of dough). Pour dough out onto wax paper on a flat surface. Using your hands, form dough into a log, 2" in diameter. Wrap wax paper around the log and refrigerate for 30 minutes. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Preheat oven to 350. Remove chilled dough and slice 1/4" cookies. If dough crumbles at all, just mold back together with fingers. Bake cookies on a silpat or piece of parchment paper for 10-11 minutes.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><i>Filling</i>: While cookies bake, prepare filling. Using an electric mixer, blend together all filling ingredients. When cookies are cooled, spoon about 1 tablespoon of filling onto a cookie and top with another cookie (or use a piping bag to place filling onto cookies). </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Keep cookie sandwiches refrigerated. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com0tag:blogger.com,1999:blog-5533340025809517810.post-53658758940100415042012-10-22T20:07:00.001-04:002012-10-22T20:07:21.869-04:00Butternut Squash & Apple Soup<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Or maybe I should call it apple & butternut squash soup. Because it's applicious. I think that's why I love it so much. The ratio of squash to apples is about 2:1, which results in a pretty sweet soup. Not dessert-sweet, but a really warm, delicious blend of sweet and savory in a single soup. Yum. Yum. So perfect for the season.</span></div>
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<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">I started with an Ina Garten recipe, but I changed the ingredient amounts a lot (in fact, I have a hard time imagining how her recipe works with so little liquid and so much squash). But she's got the ingredients spot-on - the magic comes from using apple juice or cider instead of just water or stock (note: I've used both apple juice and cider and couldn't tell a difference between the two). The one other change I made is to swap vindaloo seasoning for the curry that Ina called for. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">This recipe is super simple and only calls for one spice (besides salt and pepper) - curry. There's loads of different kinds of curry and if you have one you really like, use it here. But if you can get your hands on some vindaloo spice - which is a blend of spices, including curry, peppers, garlic, ginger, mustard and sweeter spices like cinnamon, cloves and cardamom. Think of it like a jerk rub or pumpkin pie spice - it's not a singular herb or spice, but a whole blend of dry ingredients. Vindaloo is a dish (e.g., "chicken vindaloo" that calls for all of the aforementioned spices), and I don't know how common it is to find vindaloo seasoning in a jar. I have <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeysvindaloo.html">this Penzeys</a> vindaloo. See what you can get your hands on, otherwise use curry or make up your own blend based on the spices you like. </span><br />
<br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">The reviews for Ina's recipe (with 2 tablespoons of curry) were mixed. Some said the curry flavor was too powerful and some said it wasn't strong enough. Try to think about your own curry threshold and adjust the amount of curry accordingly (stick between 1 and 2 tablespoons). If you do find vindaloo, 2 tablespoons is good. </span><br />
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">In this soup, I like to reserve half of one of the apples to add after the soup is blended (which requires some additional time on the stove for the apples to get tender). This gives the soup some nice texture. If you don't have time, just add all the apples together. </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">For another short-cut, check your grocery store for pre-cut butternut squash. You can find it in the produce section. And don't be afraid to use frozen squash. I've found that with soups, generally, you can't go wrong. Heat up some veggies and fruits until tender and then blend away. </span><br />
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<i><u><span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Butternut Squash & Apple Soup</span></u></i></div>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-and-apple-soup-recipe2/index.html">this </a>Ina Garten recipe</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Makes 5 servings</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 tbs. unsalted butter</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 tbs. olive oil</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1 large yellow onion, chopped</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 tbs. your favorite curry or vindaloo </span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 lbs. cubed butternut squash (about 5 cups)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 large apples (Granny Smith recommended), peeled and diced (1/2 diced apple reserved)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 tsp. salt</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">1/2 tsp. black pepper</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 cups water</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">2 cups apple cider or apple juice (1 cup reserved)</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">Heat butter, olive oil, onions and curry/vindaloo in a large pot, uncovered on low heat for 20 minutes. Stir occasionally. Onions should be tender.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">While the onions cook, peel and dice your squash and apples. Add squash, 1 and 1/2 apples, salt pepper, water and 1 cup of cider/apple juice. Bring to a boil, cover, and cook over low heat for 40 minutes. Using an immersion blender, blend the soup contents. Add remaining 1 cup of cider/juice and remaining diced apples. Cook over low heat for another 20 minutes to let the apples get tender.</span><br />
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="color: #444444; font-family: Georgia, Times New Roman, serif;">If you're short on time, add all the apples up front. </span><br />
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<br />Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com2tag:blogger.com,1999:blog-5533340025809517810.post-78044337410676326172012-07-22T16:11:00.000-04:002012-07-22T16:25:51.418-04:00Butterscotch Blondies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqTYHcFviLlGg9GV_Am0O4EPQa0fQx8ELjRfrIo-vCtppLuIfL39fQKY11l6q0CprpbxQNxnDXBenl-js4iwgpQnAsW7S4VCe1Uq-MB1FDfvru1kFUk8YWpB2YUGHbx5Z5SavymI1REk/s1600/IMG_7264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqTYHcFviLlGg9GV_Am0O4EPQa0fQx8ELjRfrIo-vCtppLuIfL39fQKY11l6q0CprpbxQNxnDXBenl-js4iwgpQnAsW7S4VCe1Uq-MB1FDfvru1kFUk8YWpB2YUGHbx5Z5SavymI1REk/s400/IMG_7264.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Does anybody go to Ruby Tuesday anymore? Or is that pass</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><em style="font-style: normal; line-height: 16px;">é</em>?</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"> Cuz back in the day, RT served the BEST blondie sundae. When I was a kid, sometimes my family would go to the $1.50 cinema and then have dinner at Ruby Tuesday or the looooong-defunct Peppermill. I'm nearly certain $1.50 cinemas are now things of legend (correct me if I'm out of touch), but I know that Ruby Tuesday is alive and well. And since Ruby's was my introduction to the concept of a "blonde" brownie (or more accurately, a cookie bar), I feel like I owe it a shout out. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn5BGZxMgC4cPQpoqneMjCafn9NkR6I2YvwkdB5zHre0RA29Xrdgzqtj55xBeMbW2fLZomYUNGR8zUdNrjjwDcATBg3zN7KTP-ef-ANce_-kQXol2WMqun2hOgdw4f0XGj5GbX7yNeLU/s1600/IMG_7187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyn5BGZxMgC4cPQpoqneMjCafn9NkR6I2YvwkdB5zHre0RA29Xrdgzqtj55xBeMbW2fLZomYUNGR8zUdNrjjwDcATBg3zN7KTP-ef-ANce_-kQXol2WMqun2hOgdw4f0XGj5GbX7yNeLU/s400/IMG_7187.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTf4sB8DgEeDPJbjnT0xy8x4qTJJsDZR5ciOou2FQHz2XOas0vKMM_OucacXuEo04ch5_RXMhwtRJcJvyYNwVLrgxzcizWah1STjpRLDQpf7TYVNbC3HG3Ia_ynyiTfCXurh-8b0HzO3A/s1600/IMG_7206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTf4sB8DgEeDPJbjnT0xy8x4qTJJsDZR5ciOou2FQHz2XOas0vKMM_OucacXuEo04ch5_RXMhwtRJcJvyYNwVLrgxzcizWah1STjpRLDQpf7TYVNbC3HG3Ia_ynyiTfCXurh-8b0HzO3A/s400/IMG_7206.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Yesterday evening, we were headed to a friend's house for drinks and I was asked to "bake something." But really, pre-drinks, all I wanted to do was sit around and watch my recording of the Project Runway Season 10 premiere. Have no fear(!), these blondies are quickies when it comes to prep time, so I had time for both baking and the runway. Literally, if you have the ingredients, the prep time is 15 minutes, 10 if you put your mind to it. And they are SO. SO. YUMMY. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3oHKNwXwskmlcHdBdc1G-RuJ6YsKmADGNOgsfVLuEGT3ZtbDfh2E17fzNkhzj15t5imLbHh7ryyk8DkmuMOeMGusjSfobcInj_xnwhHGbD8O4Uj9HOrJyDhrO19KQFM_PzT_DRZc4MM/s1600/IMG_7226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV3oHKNwXwskmlcHdBdc1G-RuJ6YsKmADGNOgsfVLuEGT3ZtbDfh2E17fzNkhzj15t5imLbHh7ryyk8DkmuMOeMGusjSfobcInj_xnwhHGbD8O4Uj9HOrJyDhrO19KQFM_PzT_DRZc4MM/s400/IMG_7226.JPG" width="400" /></a></div>
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<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">I baked these blondies for 23 minutes and that was just <i>barely </i>long enough. I like my cookie products on the underdone side, but these probably could have used another minute or two. Bake to your liking. Also feel free to use any combination of chips/nuts that you like to have in your cookies (stick to a total of around 1 or 1-1/4 cups of add-ins). This recipe is pretty much a blank canvas for whatever you want to put in your blonde cookie bars. And it's such a great go-to when you're short on time. Or if you can't make it to Ruby Tuesday for your blondie fix.</span></div>
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<i><u><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Butterscotch Blondies</span></u></i><br />
<span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">makes 15 bars (9"x13" pan)</span>
</span><br />
<span style="color: #444444;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 cups unbleached, all-purpose flour</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tsp baking powder</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 tsp salt</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 cups light brown sugar </span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 stick + 3 tbsp unsalted butter,melted and cooled </span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 eggs</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 tsp vanilla</span><br />
<span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup butterscotch chips</span><br />
<span style="color: #444444;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup white chocolate chips</span>
</span><br />
<span style="color: #444444;"><br /></span><br />
<span style="color: #444444;"><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350 degrees. Sift or whisk together flour, baking powder and salt. Set aside. Stir together brown sugar and butter. (Make sure butter is not hot - you don't want to add eggs to a hot mix.) Stir eggs and vanilla into butter/sugar mix.</span>
</span><br />
<span style="color: #444444;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif;">Stir dry mix into wet mix, just enough make sure all flour is incorporated. Fold in butterscotch chips and white chocolate chips.</span><br />
<span style="color: #444444;"><br /></span><br />
<span style="background-color: white; color: #444444; font-family: Georgia, 'Times New Roman', serif;">Spread dough into an ungreased 9"x13" pan. Bake at 350 for 23-26 minutes. Enjoy warm or add vanilla ice cream and caramel sauce for a Ruby Tuesday throwback!</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com2tag:blogger.com,1999:blog-5533340025809517810.post-88665341981425256662012-03-18T13:24:00.001-04:002012-03-18T14:28:15.979-04:00Luck O'the Irish Soda Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDaXFr4l1wA0Q0kDF-VCVoP0hxswMYqSAR-yunluK0Cd2fxS3k_xRujWwSWJ1PWwHDi6Qo9G-2mbDDzLusCroxQCY8JA1nDRodAxXNJGcelzwcjkweM-LF1nKM3NiF5JxX1zkQTMkMdo/s1600/IMG_6271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDaXFr4l1wA0Q0kDF-VCVoP0hxswMYqSAR-yunluK0Cd2fxS3k_xRujWwSWJ1PWwHDi6Qo9G-2mbDDzLusCroxQCY8JA1nDRodAxXNJGcelzwcjkweM-LF1nKM3NiF5JxX1zkQTMkMdo/s400/IMG_6271.JPG" width="400" /></a></div><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/AVvXsEh_hjxLfmI9M0Sti6uycC0wmsLpM2QSagm6sFE2vgLoIX03kAaG70z5hMPXRabDCC6J_hjNznyNsyenVqKDmqhUjcjzAx7UO2wy8g9Tr29BwBJhruwybbVIc2VqNf16Q5KnMZbdkqCsNPY/s1600/IMG_6296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_hjxLfmI9M0Sti6uycC0wmsLpM2QSagm6sFE2vgLoIX03kAaG70z5hMPXRabDCC6J_hjNznyNsyenVqKDmqhUjcjzAx7UO2wy8g9Tr29BwBJhruwybbVIc2VqNf16Q5KnMZbdkqCsNPY/s400/IMG_6296.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">I just started a new job. I used to work in the private sector and now I work for the federal government. Mostly, the switch has been awesome. Better hours, more responsibility, and overall, work more suited to my interests. But I'll tell you, I might have been a little spoiled by certain things from the old job . . . Previously, I had 24-hour access to a free coffee/tea machine with loads of flavors (including cappuccino!). Not anymore (good news, taxpayers, you don't pay for my daily tea). P</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">lus, the kitchen had an endless supply of paper goods and plastic utensils. No dice on kitchenware in the new place. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Seems like no big deal until you bring a salad for lunch and have to travel ten floors to pilfer a fork from the cafeteria. Who knew I would feel so sentimental about a drawer full of forks?</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ1hRh1lEE9OmVDwjZbDa12FyzOMZktFfgPj6HFafhS7vvWRwmyWCxAFfAapTMADnhx0VMU19U63oOo-A2lPIkmrhpgkhkdawSgUclY36T303bHjJfUTTxUTNQNeqc045PM2GcVkTouU/s1600/IMG_6218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ1hRh1lEE9OmVDwjZbDa12FyzOMZktFfgPj6HFafhS7vvWRwmyWCxAFfAapTMADnhx0VMU19U63oOo-A2lPIkmrhpgkhkdawSgUclY36T303bHjJfUTTxUTNQNeqc045PM2GcVkTouU/s400/IMG_6218.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhJonStyW951gw0iXtn74w-yXHIuT_GytZSakov20nrCwoE7j7NKugJCGIHMvziJiKHcSzBhAiWcSEFuNe1I-EkXam1YfUcunWSmpJp0SkUGr9KavJ3cUwqrlOxAhaTA_qIUDn-adY1k/s1600/IMG_6231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_slS3Lmu0qg5NbtYxZrqzKnpnRt3iIAiiEByL1rXmjczwHtd0gMHecdj-FqDYBrGyoBQbKQya9gTRZfpqCa0rVV6hACQ-PuinkjXyQI9ok-77wm8lQQtd8SanMmkN372w9VpxBCtmc3U/s200/IMG_6227.JPG" width="200" /><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhJonStyW951gw0iXtn74w-yXHIuT_GytZSakov20nrCwoE7j7NKugJCGIHMvziJiKHcSzBhAiWcSEFuNe1I-EkXam1YfUcunWSmpJp0SkUGr9KavJ3cUwqrlOxAhaTA_qIUDn-adY1k/s200/IMG_6231.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrvvDM6Y5wHkoL3Qpp-FXO2IOqQ2KdSTlu3UggUIOokpAwQVadNAcvOmFE9_JILsOEVzI5crDc2VeACVrWpVVzTacsddooJN4V0lZ8vjR5aHmPlsXuwrXxueBhHeb8xLcQvTu2YBHEJk/s1600/IMG_6238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Hi_2TghM9UobdZffCliHBpvJu1KnzrhTnR5NyaG7qr5IjKv2A9jjtkjBTnfvaxUHnBON23-b_4QEYB4Bn1QXqsZrvTYMT6dHVgOKk8QlvtWxKVv2M2mPSU8Rhj4eMe1MqydNiHEuhVk/s200/IMG_6235.JPG" width="200" /><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrvvDM6Y5wHkoL3Qpp-FXO2IOqQ2KdSTlu3UggUIOokpAwQVadNAcvOmFE9_JILsOEVzI5crDc2VeACVrWpVVzTacsddooJN4V0lZ8vjR5aHmPlsXuwrXxueBhHeb8xLcQvTu2YBHEJk/s200/IMG_6238.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnQLv3mDwHen_AF30qdIRUBYlr60xBtY2AH_rb0emy2wpr2cOyH058NLgdh4LS_FvehdfQb9MuoHN7uzQjL3Egh9B-filNCpcbSgpnfZb1uMEp7QsxyxWYF79OR4Sm6C-dd1iSXKa5hE/s1600/IMG_6241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOnQLv3mDwHen_AF30qdIRUBYlr60xBtY2AH_rb0emy2wpr2cOyH058NLgdh4LS_FvehdfQb9MuoHN7uzQjL3Egh9B-filNCpcbSgpnfZb1uMEp7QsxyxWYF79OR4Sm6C-dd1iSXKa5hE/s400/IMG_6241.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV9dh3qNqXNkhlKHdAsynqUhv7Pwl2qBaPUPYMFGoomiHMPk19IYNwj8wS5UZ0c_CuZcgnhL_Jd4GYj9bHHXmoAw9ie0KVapngTRgcJGSi2Ov5p1yUoQnSI9x7b2KnVTF7a7a2BiOs6E/s1600/IMG_6242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV9dh3qNqXNkhlKHdAsynqUhv7Pwl2qBaPUPYMFGoomiHMPk19IYNwj8wS5UZ0c_CuZcgnhL_Jd4GYj9bHHXmoAw9ie0KVapngTRgcJGSi2Ov5p1yUoQnSI9x7b2KnVTF7a7a2BiOs6E/s400/IMG_6242.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla4HVY32jHlISypN2nEFljsOEufpnLDkO_5WCoPBSdJx9OTlfJo-wizhpk7px1ucbxXq6wY-k6QNgd3c3s11d7E3UfirGnsptKrLXKxZO4tuAIZK8TrpFXczSFzPWrS2YBHDH_MD3IX0/s1600/IMG_6250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla4HVY32jHlISypN2nEFljsOEufpnLDkO_5WCoPBSdJx9OTlfJo-wizhpk7px1ucbxXq6wY-k6QNgd3c3s11d7E3UfirGnsptKrLXKxZO4tuAIZK8TrpFXczSFzPWrS2YBHDH_MD3IX0/s400/IMG_6250.JPG" width="266" /></a></div><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">The good news is that I can already tell that despite the dearth of free coffee and disposable flatware, the kitchen congeniality carries over, even to the government. Floormates will leave extra cake or cookies for communal consumption in the kitchen - a good sign about the folks that I'll be working near. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">On the whole, I feel extremely lucky to be in my new job, both because of the substantive work and the general atmosphere of the office. </span><br />
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</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">At my old office, just about a year ago (right after St. Patrick's Day), someone brought in a loaf of Irish soda bread and left it in the kitchen to share. The bread came from the <a href="http://www.heidelbergbakery.com/">Heidelberg Pastry Shoppe</a>, a pretty well-known bakery in the DC area. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">It was addictively tasty. Specked with raisins and just barely sweet - you know, sweet enough to nearly curb a pastry craving, but not so sweet that you feel guilty for having two slices. I was so into to it, that at the end of the day, I peeled the ingredient sticker off the plastic bag that the bread came in so that I could try to recreate it. Then I promptly forgot about it until this year when I saw soda bread advertisements leading up to St. Patty's Day.</span><br />
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</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">So I pulled out the old ingredient sticker and Googled some soda bread recipes. It turns out that there are basically two types of Irish soda bread - the traditional Irish style, which is not sweet and does not have caraway seeds or raisins, and the American version, which I described above. I definitely wanted to make the sweetened American version, the recipe for which is pretty standard. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_QQs2wXfu4qjvRX08AZS8KYGd_3_fmHYhTmtq9n4syi7aFUsXWb4PnSTJgFnuFYG3OA26yp1w6ABYNYBN8CgoD6YHs-W9cxP68nWIjp7pMErxp_okbt2HG0QG4vupw_odLXOr5Orm-Q/s1600/IMG_6259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2_QQs2wXfu4qjvRX08AZS8KYGd_3_fmHYhTmtq9n4syi7aFUsXWb4PnSTJgFnuFYG3OA26yp1w6ABYNYBN8CgoD6YHs-W9cxP68nWIjp7pMErxp_okbt2HG0QG4vupw_odLXOr5Orm-Q/s400/IMG_6259.JPG" width="400" /></a></div><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/AVvXsEgdzfe5AfT_ZPCdZRz95GRqmzZuh4ESRxyW7cRrmz0m3GbYRUErzRzEQJT7MNf2RJhipJ23s_LMfsfWjo-m1IRNlcIKZ77x8XhxvU1lfY8MlGr1cdk7DtJhI4GRWQkwikH2KaKMZMUwOjU/s1600/IMG_6272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdzfe5AfT_ZPCdZRz95GRqmzZuh4ESRxyW7cRrmz0m3GbYRUErzRzEQJT7MNf2RJhipJ23s_LMfsfWjo-m1IRNlcIKZ77x8XhxvU1lfY8MlGr1cdk7DtJhI4GRWQkwikH2KaKMZMUwOjU/s400/IMG_6272.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPOwkG8v_uTrZF_9VGsKPNUCQlkfZwDH0jwzSRQKMkRc4RddqLSfm1zPXOapHojJqQl83pI5vXcw8ONjDcPdlGOcg96ZpR1X6ho7xNCtGPFSgT4XHjWFwjm1beMDylI6ke4J2ZqXumr0/s1600/IMG_6279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTPOwkG8v_uTrZF_9VGsKPNUCQlkfZwDH0jwzSRQKMkRc4RddqLSfm1zPXOapHojJqQl83pI5vXcw8ONjDcPdlGOcg96ZpR1X6ho7xNCtGPFSgT4XHjWFwjm1beMDylI6ke4J2ZqXumr0/s400/IMG_6279.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Making this bread is super simple, you just need to take care not to overwork the flour. Because the dough is very dry, it is tempting to overly work it. Gently work the dough bits together until it forms a ball - nothing further. There will still be some dry flour bits in the ball and probably a little leftover flour on your work surface. Refer to the photos for reference. </span></div><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/AVvXsEiIAwIvDUIzWxtQf9fGQUCWzso0PJOFiRRlryDhTvAo9A6vcH0rQo-L3BIen5jmYm5jXfuQVCknBQ4CHDAABv4iJgLRPCAgOIJeOvYccI6qX7xugfu7SQ8rV5UotrZ1Tg7VA6nX2PxXqV4/s1600/IMG_6282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAwIvDUIzWxtQf9fGQUCWzso0PJOFiRRlryDhTvAo9A6vcH0rQo-L3BIen5jmYm5jXfuQVCknBQ4CHDAABv4iJgLRPCAgOIJeOvYccI6qX7xugfu7SQ8rV5UotrZ1Tg7VA6nX2PxXqV4/s400/IMG_6282.JPG" width="400" /></a></div><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/AVvXsEjzIIytXVnJNstaN-r8TSc-Pq4TMqnNk99CWS1QGZOY9lDE-bKKy7a8RUBb8K6AQYox9GOMilzIpeEE2hP8_Px-laNNwSqJugR0CqsIndA8-lnWrfaDWLy1o79BrcR7nRAyijV_wnoyWQI/s1600/IMG_6299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIIytXVnJNstaN-r8TSc-Pq4TMqnNk99CWS1QGZOY9lDE-bKKy7a8RUBb8K6AQYox9GOMilzIpeEE2hP8_Px-laNNwSqJugR0CqsIndA8-lnWrfaDWLy1o79BrcR7nRAyijV_wnoyWQI/s400/IMG_6299.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><u>Irish Soda Bread</u> (American style)</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><u><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></i></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3 cups unbleached, all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 cup cake flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/4 cup sugar, plus sugar for sprinkling</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 tsp salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 tsp baking soda</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 tsp cream of tartar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 tbs caraway seeds</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4 tbs butter cold, plus 1 tbs for melting</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 cup raisins</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1.5 cups buttermilk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 egg</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 425 degrees. Sift or mix together all-purpose flour, cake flour, sugar, salt, baking soda, cream of tartar and caraway seeds. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Add 4 tbs. butter with a pastry cutter or your fingers. Break up butter until all of the butter pieces are smaller than pea-sized. Once the butter is worked in, the mix will still be completely dry (so don't worry if you don't have "dough"). </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Add raisins. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Whisk buttermilk and egg together in a separate bowl and then add to dry mix and stir <i>very gently </i>- just enough to incorporate the liquids. Dough will be lumpy pieces. Dump dough bits onto a clean, flat work surface. Using a bit of extra flour, <i>gently </i>roll and press the dough bits together until you have a ball. Again, do not heavily knead the dough. Just enough to get a ball. See the photos above for dough phases.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Once you have a ball, place the dough either on a flat pan or any oven-safe skillet at least 10" in diameter. Using a serrated knife, score the dough by cutting a shallow "X" across the top of the dough (see picture). Make sure cuts are no more than 1/2 inch deep (if you cut too deep, don't worry, you'll just have a big split in the top of the bread - mine was a little too deep).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Melt 1 tbs. of butter and brush across top of dough. Sprinkle buttered dough with sugar (for sprinkling, I like using turbinado or demarrara sugar, but plain sugar is fine). </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Bake dough at 425 degrees for 40-45 minutes. Top of bread likely will be fully browned after 30 or 35 minutes so place a piece of aluminum foil loosely over the top of the bread at that time. Test center of bread with a butter knife or your finger to make sure it is fully cooked. Center of the bread should be firm, and not mushy at all. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Bread stores well in an airtight container at room temperature for several days (or freeze). </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Happy belated St. Patty's Day and here's hoping you have your own bit of good luck this week. </span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com3tag:blogger.com,1999:blog-5533340025809517810.post-69531048575921136562012-03-11T20:46:00.002-04:002012-03-18T14:29:49.916-04:00Corn & Chile Soup Made with Salsa Verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRPMof5DYJErjpzWYtSLzvH8ijvlEbAdTdeoYDY-XWw9PtsX-BLdHSB5X2QnoMYFzHguu3boVwfNm42liZut2QEEfeQytSjiReVgPrCdWxjJDXYUK5HL1YdjbBSBMvDe-XaL6BTfmcM4/s1600/IMG_6192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRPMof5DYJErjpzWYtSLzvH8ijvlEbAdTdeoYDY-XWw9PtsX-BLdHSB5X2QnoMYFzHguu3boVwfNm42liZut2QEEfeQytSjiReVgPrCdWxjJDXYUK5HL1YdjbBSBMvDe-XaL6BTfmcM4/s400/IMG_6192.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">In January of 2007, I took my first out-of-town trip with my now-husband, Travis. He was racing a Rock and Roll Marathon in Phoenix that conveniently fell during my law school winter break. I'd always wanted to visit Arizona, so I decided to tag along. A friend told us that while we were there we HAD to eat at a place called Richardson's, so on our last day we set out to have breakfast there. Because Travis was racing, we had been sticking to known quantities for most of our meals (understandably, you don't want to risk any stomach problems when you're about to run the length of a city). So I was really looking forward to getting an authentic Southwestern meal. </span><br />
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</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">As luck would have it, when we got to the restaurant, we discovered that Richardson's was closed during breakfast hours - briefly, my hopes of legit heuvos rancheros were dashed. (Though this was less disappointing than the time my parents and sister traveled from London to Paris for one day only, a Tuesday, to visit the Louvre. Painful news: the Louvre is closed on Tuesdays. That smarts.) </span><br />
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</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">But wait, hold the phone, right around the side of Richardson's was a promising place called Dick's Hideaway. The latter part of the name is no joke - we were unsure whether we were even entering a restaurant. I can't really remember how we found it, because there certainly wasn't a big sign (if any sign at all). It might have been that a staff member in Richardson's directed us over there (as you might have guessed from the names, the two establishments are related). What I do remember is indulging in a deliciously saucy egg dish loaded with green chiles and salsa verde. </span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Mexican-style salsa verde is made from tomatillos, chiles, lime, onion and cilantro. I freaking love it. I could drink the stuff. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG8p7x6hi4zqDcmoPYtDrdC8gacsJ81WTVu184q2Kp3axbDIL5PrA0A10HPKiP00MwtwIQ056yEcH-Op8fq1DO7sTic0w4TUt-6pVagkgRoCWzcBOrvAPKdsaycFwRA7aVFwCmRozmVU/s1600/IMG_6138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDG8p7x6hi4zqDcmoPYtDrdC8gacsJ81WTVu184q2Kp3axbDIL5PrA0A10HPKiP00MwtwIQ056yEcH-Op8fq1DO7sTic0w4TUt-6pVagkgRoCWzcBOrvAPKdsaycFwRA7aVFwCmRozmVU/s400/IMG_6138.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5aNJfMJFDWKv_C3sZYWSHYXxP1jSmUt3KPNO2Xs9W-LaN7Q2RIEyMPAzLxD79slOoNaM0nPIQNcyMQfL8Nz91TZP_mTIv_ObEEkb3he2IY2lrHAo5rkBEH1F-ixvMF1bBmmzMDEo6qA/s1600/IMG_6143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5aNJfMJFDWKv_C3sZYWSHYXxP1jSmUt3KPNO2Xs9W-LaN7Q2RIEyMPAzLxD79slOoNaM0nPIQNcyMQfL8Nz91TZP_mTIv_ObEEkb3he2IY2lrHAo5rkBEH1F-ixvMF1bBmmzMDEo6qA/s400/IMG_6143.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">If it were up to me, I would order in food from Arizona or New Mexico every day. And every day it would include loads of chiles and salsa verde. But that's not an option. So instead I try to incorporate these ingredients in my cooking when I can. Exhibit A: this corn & chile soup made with salsa verde. Ideally, I would have used a fresh, homemade salsa verde, but I couldn't find tomatillos, so I used a pre-made salsa from a jar. Make do with your resources; you should be able to find jarred salsa verde in any grocery store.</span><br />
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</span><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Be aware that this soup is pretty spicy. One jalapeno may not seem like much, but it goes a long way when it has time to stew in a soup. If you have a low tolerance for heat in your food, use half a jalapeno. Also (forgive me if this is obvious), ground chili powder is not the same as ground cayenne pepper. This recipe calls for chili powder, which is cayenne pepper blended with other spices to reduce the heat. If you only have ground cayenne pepper available, it's okay to substitute, but cut the amount in half. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIqLBjypXynysCETDFD1d_dHGX-WXxLz2E3_waEKryvLk8z6CXPJiAyjDEkaXp3guOcD7tzMFkAObmLLSjCLnk9YE9yadOrQvy9xVZw3Sk4mOdSpDjiYkkqXVoiHSdCgdsEYy8kQYEXc/s1600/IMG_6162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIqLBjypXynysCETDFD1d_dHGX-WXxLz2E3_waEKryvLk8z6CXPJiAyjDEkaXp3guOcD7tzMFkAObmLLSjCLnk9YE9yadOrQvy9xVZw3Sk4mOdSpDjiYkkqXVoiHSdCgdsEYy8kQYEXc/s400/IMG_6162.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEirNS6TPmicsdkk5_KWA90-VDv2a3qHPqkshDmG6SI6tAxm5IcnW-Pq5x_u5w4yVCCAidwa29r0T02SJR6s3MS9uIOkgt36auRQcVke_LtD3jQvjKaAWt2Rv5HTy8nGpVqXRz8uqWXf3AA/s1600/IMG_6182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNS6TPmicsdkk5_KWA90-VDv2a3qHPqkshDmG6SI6tAxm5IcnW-Pq5x_u5w4yVCCAidwa29r0T02SJR6s3MS9uIOkgt36auRQcVke_LtD3jQvjKaAWt2Rv5HTy8nGpVqXRz8uqWXf3AA/s400/IMG_6182.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYgig9g0qZ1iPABbi3Ws2CZ8Yy9spxqyFfdZNo5EdS_hlYxOV1gcQm79qMZCem7VVtvsgf2BpJfgR88TPYOKT5WbDV-YkEZOErvgcNTCuP2VtFXUDIK2BfmfoNo-aHlWmvsymEcbMI0Q/s1600/IMG_6189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYgig9g0qZ1iPABbi3Ws2CZ8Yy9spxqyFfdZNo5EdS_hlYxOV1gcQm79qMZCem7VVtvsgf2BpJfgR88TPYOKT5WbDV-YkEZOErvgcNTCuP2VtFXUDIK2BfmfoNo-aHlWmvsymEcbMI0Q/s400/IMG_6189.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i><u><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Corn & Chile Soup w/Salsa Verde</span></u></i></div><div class="separator" style="clear: both; text-align: left;"><i><u><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></u></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Makes 6 large servings</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tbs olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 small onion, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 red bell pepper, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 jalapeno, diced as small as possible</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">4 cloves garlic, chopped or minced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tbs flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 14 oz cans corn (drained) or 28 oz frozen corn, 1 cup reserved</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 cans diced green chiles</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2-3 roma tomatoes (or 1 beefsteak)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1/2 cup salsa verde</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">3 cups vegetable stock</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">1 cup milk</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tsp cumin</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">2 tsp chili powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">salt & pepper</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">*Recommended: immersion blender.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Cook olive oil, diced onion, diced bell pepper and diced jalapeno in a large pot over medium heat for 10-15 minutes or until the onion and pepper start to soften. Add garlic and cook for another few minutes, stirring often. Feel free to add more olive oil if the veggies start to stick or the garlic is browning too quickly.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Add flour and stir. Add corn (remember to leave 1 cup reserved), tomatoes, green chiles, salsa verde, vegetable stock, milk, cumin, chili powder, salt and pepper. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Increase heat and bring soup to a boil. Once boiling, reduce heat and simmer for 30 minutes, stirring occasionally. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;">Using an immersion blender, slowly blend soup to the desired consistency. Add reserved corn and heat for another 5 to 10 minutes. Soup will keep well in the refrigerator for 4-5 days. Enjoy! And if you're ever in Phoenix, hit up Dick's Hideaway (or if you go to Richardson's, let me know what I missed).</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, 'Times New Roman', serif;"><i>Note: </i>If you do not have an immersion blender, you can use a regular blender, but be sure to: a) let the soup cool down awhile (just make sure it's not steamy); and b) be prepared to blend the soup in batches since a normal blender won't hold this entire recipe. Another option is to not blend the soup. This soup was looking pretty darn delicious in advance of blending and I'm sure would be terrific served as such.</span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com2tag:blogger.com,1999:blog-5533340025809517810.post-38033312051728605172012-02-28T07:58:00.000-05:002012-02-28T07:58:38.654-05:00Espresso Fudge Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0KlF5NrSs5JbottGFsvOTSdy_4YyBK5_3YFaefBVvBwf6UzX-ckfh7IxzyE5IPi73JmtqA1Kg5g3H4dZWlr8eCakJwQjLJd2Zz5fkl7NlNlRIS_d_PhcCZvV100yVulYgHvjEKKwrr0/s1600/IMG_6121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM0KlF5NrSs5JbottGFsvOTSdy_4YyBK5_3YFaefBVvBwf6UzX-ckfh7IxzyE5IPi73JmtqA1Kg5g3H4dZWlr8eCakJwQjLJd2Zz5fkl7NlNlRIS_d_PhcCZvV100yVulYgHvjEKKwrr0/s400/IMG_6121.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia,'Times New Roman',serif;">My husband loves a good chocolate chip cookie. Loves. So for his birthday a few weeks ago, I decided to test out the <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html">New York Times chocolate chip cookie recipe</a>. It is said to be the most decadent, heartstoppingly good chocolate chip cookie recipe out there (the recipe calls for a full two-and-a-half sticks of butter!). In short, I was underwhelmed. I mean, the cookies were ok - but nothing to write home about. In Jacques Torres' defense - not that he needs my defending - I didn't follow the recipe exactly. I skipped the full 24 hours chilling time and I didn't use the special chocolate disks that the recipe calls for. Recipes that leave no room for interpretation are not my kind of recipe, I suppose.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJSbNRmsXigulTOhfoNRiSIDTIj99qON0ZhVD5DK4TI_VekN8E3KZ_IgGnjaYpzQyJK0E_drAX_KFp7IV1l7f6TKbNsRQOoQjK7aUB_ci3tponJbl0vdk2VslIMQ6OzKwY39dFAVeOJ0/s1600/IMG_6059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWJSbNRmsXigulTOhfoNRiSIDTIj99qON0ZhVD5DK4TI_VekN8E3KZ_IgGnjaYpzQyJK0E_drAX_KFp7IV1l7f6TKbNsRQOoQjK7aUB_ci3tponJbl0vdk2VslIMQ6OzKwY39dFAVeOJ0/s400/IMG_6059.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4EJo3auNzwO3T4Xv6vbyZ4rK0G-s3K1krwM33Ip9EMbOFhgPLDMiM0PbED6j1ixqKgFPs9SyLwQ4_9w4clUqg9V6jVr4L2vguRI4g6357j8LV78xrUW2xOXeopuApFuROsZnUJpkZ_E/s1600/IMG_6074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4EJo3auNzwO3T4Xv6vbyZ4rK0G-s3K1krwM33Ip9EMbOFhgPLDMiM0PbED6j1ixqKgFPs9SyLwQ4_9w4clUqg9V6jVr4L2vguRI4g6357j8LV78xrUW2xOXeopuApFuROsZnUJpkZ_E/s400/IMG_6074.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia,'Times New Roman',serif;">We had some friends over and I offered up the NYT cookies. People will eat anything you put in front of them, so of course they got eaten. But my friend Laurel brought another kind of cookie, a chocolaty, fudgy, half-cooked-brownie-type of cookie (don't even pretend that you don't like your brownies half-cooked). I can't remember the last ti<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">me I had a better cookie. She brought them over fresh out of the oven (hallelujah!), but they're still amazing once fully cooled. They were a perfect dessert to serve with red wine.</span></span></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">It turned out the recipe was from the America's Test Kitchen Baking Illustrated cookbook (which coincidentally, Laurel had given us as a wedding gift). So after I gushed over the cookies like they were a newborn child, she walked me over to the cookbook and tabbed the recipe. And for the love of Shared Bites, I was able to recreate them. Just like I like my recipes, this one is still delish even if you have to improvise a little. For example, Laurel skipped the espresso - no prob (I had some espresso left over from the <a href="http://sharedbites.blogspot.com/2012/01/brownie-affogato-and-lessons-in-rooming.html">Brownie Affogato</a>, so I used it). I mixed a random assortment of chocolates to come up with the requisite measurement - still perfecto. The recipe calls for semi-sweet chocolate, but please take liberties and use whatever chocolate bits you have around your house.</div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjm1Lu4ZNFwONnX6iiI_Y2qsPBN4VfCZmZNeGHAHd2-T4fPcJO2QW9wrUNy18Htbg2ZEMxEK6P2nvUhel6URq0YFX6XcqSDBUkuvCKLSwJJG3m552DuzYs1x31-1OVj9djsAFE_eXUUNd0/s1600/IMG_6099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1Lu4ZNFwONnX6iiI_Y2qsPBN4VfCZmZNeGHAHd2-T4fPcJO2QW9wrUNy18Htbg2ZEMxEK6P2nvUhel6URq0YFX6XcqSDBUkuvCKLSwJJG3m552DuzYs1x31-1OVj9djsAFE_eXUUNd0/s400/IMG_6099.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JBBh34xJo7hywCchB_DBdPPI2NgP7RkC1ns_9nB3Ekl9-ysEPQoctJUMbfNx_zRPLHJD9mN0rzahJvh-al51D8ZwkuAJ_f10iYh0Mevg2ZPlM635yR9Cr4qLcYp9EIvG1hIAS03KRNE/s1600/IMG_6106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4JBBh34xJo7hywCchB_DBdPPI2NgP7RkC1ns_9nB3Ekl9-ysEPQoctJUMbfNx_zRPLHJD9mN0rzahJvh-al51D8ZwkuAJ_f10iYh0Mevg2ZPlM635yR9Cr4qLcYp9EIvG1hIAS03KRNE/s400/IMG_6106.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjQtWGb3XMzhoMulxt5WTH9CbceHjJrN6IKY77KAAJbogq0Gza3g4c4ivwg9BqMELjUigCpG0Vlpan1IXdZcFKUEtMSik1pHyjr3D3DnWatnMra0B8yPaNBkK3svTuzwRPOKCmQg8ynQ/s1600/IMG_6123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjQtWGb3XMzhoMulxt5WTH9CbceHjJrN6IKY77KAAJbogq0Gza3g4c4ivwg9BqMELjUigCpG0Vlpan1IXdZcFKUEtMSik1pHyjr3D3DnWatnMra0B8yPaNBkK3svTuzwRPOKCmQg8ynQ/s400/IMG_6123.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8xvC3P_2QtNSpISY1Io9f-mGWgYXkbxP4qD3dz6mIW6K8Bih4nlE4cMQpYIZn3KtR917dqQ-WC7iFAqGhCQdzO59JZws8S1UF0PuW8IOrdYGxB8yPg4fyv26AT6lxGZd_8rhH1FUCz8/s1600/IMG_6126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8xvC3P_2QtNSpISY1Io9f-mGWgYXkbxP4qD3dz6mIW6K8Bih4nlE4cMQpYIZn3KtR917dqQ-WC7iFAqGhCQdzO59JZws8S1UF0PuW8IOrdYGxB8yPg4fyv26AT6lxGZd_8rhH1FUCz8/s400/IMG_6126.JPG" style="cursor: move;" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><i><u><span style="color: #444444;"><span style="font-family: Georgia,"Times New Roman",serif;"> </span></span></u></i></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><u><i>Espresso Fudge Cookies</i></u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: x-small;">"Thick and Chewy Double Chocolate Cookies" recipe from <a href="http://www.amazon.com/Baking-Illustrated-Cooks-Magazine-Editors/dp/0936184752/ref=sr_1_1?ie=UTF8&qid=1330433539&sr=8-1"><i>Baking Illustrated</i></a></span></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><i>Makes 35-40 cookies </i></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 cups unbleached, all-purpose flour</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/2 cup cocoa powder</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 tsp baking powder</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">16 oz semi-sweet chocolate, in pieces or chips </div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">4 large eggs</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 tsp vanilla extract</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 tsp instant coffee or espresso powder</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">10 tbsp (1-1/4 sticks) unsalted butter, softened</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">1-1/2 cups packed brown sugar</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/2 cup sugar</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">Mix together flour, cocoa, baking powder and salt. In a separate bowl, gently whisk the eggs with the vanilla and sprinkle the espresso powder over the eggs; set aside. </div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">Melt chocolate in a double boiler on the stove. If you don't have a double boiler, melt chocolate in a large bowl resting in a pot filled with 1 inch of simmering water. Stir occasionally and melt until smooth; remove from heat.</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">Using an electric mixer, mix butter, brown sugar and sugar for about 45 seconds at a medium speed. Mixture will remain grainy. Reduce speed and beat in egg mixture. Add chocolate and beat until combined. Scrape sides down. Add dry ingredients and mix until just combined. Use spatula to make sure all chocolate is combined (it has a tendency to pool at the bottom).</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">Cover with plastic wrap and let cookie dough sit for 30 minutes. </div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Heat oven to 350 degrees. Scoop golf-ball sized mounds of dough onto cookie sheets lined with silpats or parchment paper. Cookies will spread so leave around 2 inches between each cookie. Bake at 350 for 9-10 minutes. Centers will remain very soft. Serve warm.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com1tag:blogger.com,1999:blog-5533340025809517810.post-991479587259912762012-01-19T20:39:00.000-05:002012-01-19T20:39:20.325-05:00Brownie Affogato and Lessons in Rooming<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/AVvXsEgkj5yHP0bI0x0MWUVATFHUnmuc4llBYN-oP5QXnWE0-mWcpOiDyYjamhch78i339sZ_Xo-mVLLi71GS279RxasO8uMyVqFnAwMV-OYtuGIIT1JLgya17JQlwBgKZ7Kmk7fzYXuTyXI58g/s1600/IMG_4277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkj5yHP0bI0x0MWUVATFHUnmuc4llBYN-oP5QXnWE0-mWcpOiDyYjamhch78i339sZ_Xo-mVLLi71GS279RxasO8uMyVqFnAwMV-OYtuGIIT1JLgya17JQlwBgKZ7Kmk7fzYXuTyXI58g/s400/IMG_4277.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2N2ej89Wj8hz8dxaAAE8YL24yQoTZbh5vEhrTNWPnw8hH1URSBg1BKbHvF2uQa2zbFkpdsDJL3Ceh9Fg2EOa5W-MQMdGxOGPtnDa9YHqI45rlWydgxzjWmmuDzMVTFQcjqPASah_nIw/s1600/IMG_4194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2N2ej89Wj8hz8dxaAAE8YL24yQoTZbh5vEhrTNWPnw8hH1URSBg1BKbHvF2uQa2zbFkpdsDJL3Ceh9Fg2EOa5W-MQMdGxOGPtnDa9YHqI45rlWydgxzjWmmuDzMVTFQcjqPASah_nIw/s400/IMG_4194.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Flashback: I'm a senior in high school and I've just been assigned my college freshman year roommate. It arrived in the mail as a single sheet of paper with her name, her phone number and the building in which we would share one of the most formative years of our lives, Roosevelt Hall. Her name was S, and we were going to be best. friends. There was no question in my mind. So I called her up: "Hi,S?! ThisisyourfutureroommateKatie, ohmygodwe'regoingtobebestfriends!!!! GhbfldckiginsAAAHHH!!" Or I'm sure that's how it sounded to S. And she was having none of it. S, as it turned out, was going through an anti-establishment phase (at least I assume it was a phase. Spoiler alert: I would not be around to find out.). I think I lost her at the words "student council." Or maybe it was "cheerleading." The two were probably equally offensive in her budding anarchist mind.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">In any event, that first conversation crushed me. Obviously living with S was going to ruin my first year of college and probably my entire life (remember, I was 18 - drama was my lifeblood). In the weeks following that call (and a little AOL profile stalking that revealed S's interest in some forms of worship that my high-school self wasn't ready for) I would have given up a kidney to get a different roommate. But as fate would have it, I didn't need to part with either kidney. S had written to the university and successfully pleaded her case to live in special housing. LGBT housing. When I found out, I didn't give a hoot what kind of housing she was living in, I was just thrilled that it wasn't with me.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihw4tew9PqU_0l912xB6TqfMhfp4t78U_TID1C-bkmJ1yHW-wfmG7Lu8kd1L-EriffTD6InYjBcq7VTQt5YtBrwmJGY7ry9Rb31xYfT4XK4YKC2EANQNkk6HFgjNiO4E2rVAvjJk2xe74/s1600/IMG_4200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihw4tew9PqU_0l912xB6TqfMhfp4t78U_TID1C-bkmJ1yHW-wfmG7Lu8kd1L-EriffTD6InYjBcq7VTQt5YtBrwmJGY7ry9Rb31xYfT4XK4YKC2EANQNkk6HFgjNiO4E2rVAvjJk2xe74/s400/IMG_4200.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM5SjaGl57GPwSH1kTycWLKmasNHOWXGBwKBYVNaFfPmwbHNpcwbuceEBzIi8Y4Iu1djAZDEWOQcQEARen9uZPh_vwWp__1kzdsAa3YCiSVrwnwqnj7DQuOkphLXCk3AvfUlkTP5VK18/s1600/IMG_4177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIM5SjaGl57GPwSH1kTycWLKmasNHOWXGBwKBYVNaFfPmwbHNpcwbuceEBzIi8Y4Iu1djAZDEWOQcQEARen9uZPh_vwWp__1kzdsAa3YCiSVrwnwqnj7DQuOkphLXCk3AvfUlkTP5VK18/s400/IMG_4177.JPG" width="266" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The upside of this story is that I ended up with the best roommate ever, Claudia. She was nice and fun and we're friends to this day. She gave me the recipe that I'm sharing right now (which I promise I'll get to) and the adorable lady ice cream scoop featured above. The downside is that S's special housing didn't work out. </span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Before the LGBT housing fell through though, S called me and asked if I would be willing to pretend to be her roommate when her parents dropped her off. Her plan was to come to my (formerly our) room in Roosevelt Hall, have her parents set her up, and then she would move her things to the LGBT housing. S's dad didn't know she was gay and S was afraid to tell him. My adult self wishes I could say that my teenage self was sensitive and sympathetic to S's situation. Instead, I was practical (and I'm being quite generous using that word). I pointed out that if Claudia and I were both there, it would be pretty obvious that there were two beds and three girls. Moreover, what would happen when they came to pick her up at Thanksgiving? Would we try to continue the 3 girls, 2 beds charade?</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkCjSwLUTF899Q79UlmoKSexk3S4gRDaq0atjFNkU8-xLVOqceoL07Ddu5KfF9gwwCIlN0pUTUsr_HKyv8guX5LDBRgVOx5BIEthQvneRuugYKHieqA2fQe6K7i9plR5YW99qoNFdCW0/s1600/IMG_4244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBkCjSwLUTF899Q79UlmoKSexk3S4gRDaq0atjFNkU8-xLVOqceoL07Ddu5KfF9gwwCIlN0pUTUsr_HKyv8guX5LDBRgVOx5BIEthQvneRuugYKHieqA2fQe6K7i9plR5YW99qoNFdCW0/s400/IMG_4244.JPG" width="400" /></a></div><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/AVvXsEgiVnZZoqx0MhiAhAbyghZsD4hii8lQaRqgdam_0NjCf6Imn7YbDgKA9oAADPkJi6E3GbjfxS5ENOd_X847HZhHkFFU1Fx9u65ceSnMML2QJzGV_H8dcAlz_65m4j55o96owrklQTnifK8/s1600/IMG_4248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiVnZZoqx0MhiAhAbyghZsD4hii8lQaRqgdam_0NjCf6Imn7YbDgKA9oAADPkJi6E3GbjfxS5ENOd_X847HZhHkFFU1Fx9u65ceSnMML2QJzGV_H8dcAlz_65m4j55o96owrklQTnifK8/s400/IMG_4248.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">When the LGBT housing fell through, S ended up in some other random dorm and so didn't end up having to lie to her father. Whether S backed out of the housing because she didn't want to be open with her dad or whether it fell through for some other reason, I'll never know. I didn't ask. But I do know that she was very disappointed. Imagine living in a house where you can't be honest with a parent and then facing the prospect of going to live in place where you could just live openly and comfortably without thinking twice? S was no dummy - she had a merit scholarship - so I'm guessing she was feeling pretty desperate when she proposed the charade of still living together. And I think it was really a blow when she lost the LGBT housing. In any event, I have to imagine college was still a relief. </span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I'm not sure exactly why I tell this story. I suppose maybe just as a reminder of how hard it is to grow up, particularly when you feel as though you can't be yourself in your own house. And if you have your own kids, a reminder to both be sensitive and to teach them the same. For as much as I felt like S wasn't living up to my ideal roommate standards, I'm sure I wasn't living up to hers. She probably wanted less of a jibber-jabber airhead (I'm not afraid to admit that's probably how I sounded when we first spoke) and more of a person she could just relax around. Wherever S is now, I hope things are going well.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_-IamrmY2xX2WgyjmL-s6kHavEpSHPLSn1i7fF0SX6eULRrB1TXN83kKG_6pQ27dpun3IOGPhkHZ0peZqEOp7OqIK6RwbKuyz8DCVrS3R473VG4W1jEUEjR3uQB75KL2yktWRahMaIs/s1600/IMG_4211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_-IamrmY2xX2WgyjmL-s6kHavEpSHPLSn1i7fF0SX6eULRrB1TXN83kKG_6pQ27dpun3IOGPhkHZ0peZqEOp7OqIK6RwbKuyz8DCVrS3R473VG4W1jEUEjR3uQB75KL2yktWRahMaIs/s400/IMG_4211.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1dPfJiJohailIuqLzgThIahEiinMXGxq5ni8xCDETYdMWB-I9gt74gDv2K-RK7a21lfwhoqtEm7q6ICnNFkPAZNmkJOVRchuEDx-PgIuxjRcxOfFOOFKAejfiDrRlHXu1XY6JxIpZSA/s1600/IMG_4266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm1dPfJiJohailIuqLzgThIahEiinMXGxq5ni8xCDETYdMWB-I9gt74gDv2K-RK7a21lfwhoqtEm7q6ICnNFkPAZNmkJOVRchuEDx-PgIuxjRcxOfFOOFKAejfiDrRlHXu1XY6JxIpZSA/s400/IMG_4266.JPG" width="265" /></a></div><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/AVvXsEj8tDmkPnsRmFrVkyEVWzRyQlQsHe479V-FGXSbmZvVJ7F5DpVCFG2tTQhV4AtFg0U8CwfUiSnc6R9XoFm64B5fZihhOOQoFC2_JXk4Q5iW5SDUuAIY0prISdCnEjUlwTkR1pn_WQ1Ey2A/s1600/IMG_4286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tDmkPnsRmFrVkyEVWzRyQlQsHe479V-FGXSbmZvVJ7F5DpVCFG2tTQhV4AtFg0U8CwfUiSnc6R9XoFm64B5fZihhOOQoFC2_JXk4Q5iW5SDUuAIY0prISdCnEjUlwTkR1pn_WQ1Ey2A/s400/IMG_4286.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">As I mentioned, I was extremely lucky with my replacement roomie, Claudia. She would speak Italian on the phone to her family (which I loved), kept me up-to-date on all the latest techno music, and introduced me to peanut butter and nutella sandwiches (yes, we really ate chocolate and peanut butter sandwiches). And more recently, she filled me in on affogato. "Affogato," which means "drowned" in Italian, is traditionally just ice cream with a shot of espresso over top. That's yummy enough in itself, but Claudia suggested the dessert as a brownie-sundae type of treat and that won me over completely. It's a super easy, but super classy dessert choice to serve at a dinner party. Dress it up by using stemless wine glasses or nice old-fashioned glasses. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPGltAGHaqtHv8LeL5F-e3bT4IO3ifhKAFNQ96H0ipETvjDu_suXt0GajkX3wrdqHZ221lCOmvvsE27Q2MMPY2sKUfUCVul87WOFu9Qq9oketxPjkQ6CAjcHyJpmk1x-hbt0Vfk0m59E/s1600/IMG_4290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPGltAGHaqtHv8LeL5F-e3bT4IO3ifhKAFNQ96H0ipETvjDu_suXt0GajkX3wrdqHZ221lCOmvvsE27Q2MMPY2sKUfUCVul87WOFu9Qq9oketxPjkQ6CAjcHyJpmk1x-hbt0Vfk0m59E/s400/IMG_4290.JPG" width="400" /></a></div><br />
<i><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Brownie Affogato</span></u></i><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 box brownie mix, prepared as directed</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">coffee or vanilla ice cream</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">strong espresso</span><br />
<span style="color: #444444; font-family: Georgia;"><em>optional</em>: Frangelico, Kahlua or other dessert liqueur</span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Bake brownies as directed. Place one brownie or two brownie bites in the bottom of a glass (the benefit of using a taller glass with two small brownies at the bottom is that it leaves the ice cream partly elevated from the hot coffee so that guests can mix in ice cream at their own pace). Scoop one scoop of ice cream on top of the brownies. Pour 3-4 tablespoons of espresso over the brownies and ice cream. For an adult treat, use half espresso and half liqueur. Enjoy.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com1tag:blogger.com,1999:blog-5533340025809517810.post-40708445631594208182011-12-23T17:27:00.000-05:002011-12-23T17:27:48.819-05:00Two-berry Pie and Adventures in Frying<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/AVvXsEiSnq8j1eJ34JfW7Imhyphenhyphenwwz23AipzjwvWqFRtTb8rHtYhXkldmywPlM7bnrXi5mGEULXnydOeEbJ0gLfX_-K1k78qoGRagHk9TYQMqiYrpmGAzDzdQFQ222bFexv0WIBkESHqaZY3cutO4/s1600/IMG_1294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSnq8j1eJ34JfW7Imhyphenhyphenwwz23AipzjwvWqFRtTb8rHtYhXkldmywPlM7bnrXi5mGEULXnydOeEbJ0gLfX_-K1k78qoGRagHk9TYQMqiYrpmGAzDzdQFQ222bFexv0WIBkESHqaZY3cutO4/s400/IMG_1294.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Just before Thanksgiving, I read an article on Huffington Post called "Five reasons not to fry a turkey." As you might imagine, the reasons were all safety related (no one ever says skip the fryer because it doesn't taste as good). I relayed the warnings to my husband who was waffling between frying a turkey and making a <a href="http://en.wikipedia.org/wiki/Turducken">turducken</a> (which is not to say I was pushing for the turducken, I just felt VERY nervous about frying a turkey). Travis was undeterred. He had decided to fry a turkey and didn't have a shred of concern that our house, dog, lawn, etc. might go up in flames. I suppose for the same reason that I am unfailingly confident in my ability to put together any piece of Ikea furniture, no matter the size or complexity, with only the help of that little 2D marshmallow man making hand signals. Sometimes people just feel invincible.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">This year we decided to host Thanksgiving at our house with a few friends - our first official T-day as hosts. In addition the fried turkey de <span style="color: #444444;">rési</span>stence, we had honey ham & poblano macaroni and cheese, homemade mashed potatoes, stuffing, gravy, cranberry salsa, roasted sweet potatoes with peppers and onions, salad with candied walnuts, blue cheese and cranberries, and green beans with french fried onions (Thanksgiving is not complete without french fried onions). We had just five adults for dinner, but I think we made enough food to feed our entire block, including pets and loiterers. Though I can't think of a single dish that I could have done without. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQfirHNpFzawmi4SkcHYt98mceaxGj7fDRZ3EJR07kSjk_MtsjaxkomY0ybX6jlSlUiqxuP-uKkm4ZNn-OVxnb6RvW8fIi4f71Rdl0taS8C8Gco6VBfH01pRtSNkyHAVQAYTSkVD1f88/s1600/IMG_1213.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGQfirHNpFzawmi4SkcHYt98mceaxGj7fDRZ3EJR07kSjk_MtsjaxkomY0ybX6jlSlUiqxuP-uKkm4ZNn-OVxnb6RvW8fIi4f71Rdl0taS8C8Gco6VBfH01pRtSNkyHAVQAYTSkVD1f88/s400/IMG_1213.JPG" width="400" /></a></div><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/AVvXsEhktYaS-VGohXiAtLYsDi_xOXuC2bPOS7lFJCGUqYgCn2bHCDtv4bC51fJFtTkzYZ7lvBp2C0sUxsTTx4-xMFEFs7XAzi1A9cP8toOKLO2d1YA6hCY2uG2SUZ73kSlvWghWrrtq6Rh4nuo/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktYaS-VGohXiAtLYsDi_xOXuC2bPOS7lFJCGUqYgCn2bHCDtv4bC51fJFtTkzYZ7lvBp2C0sUxsTTx4-xMFEFs7XAzi1A9cP8toOKLO2d1YA6hCY2uG2SUZ73kSlvWghWrrtq6Rh4nuo/s400/IMG_1245.JPG" width="266" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">For dessert, we joined forces with a bunch of friends who were hosting their own Thanksgivings for visiting families. For me, Thanksgiving dessert is about pie. Pie at least three ways. Since others were bringing pumpkin pie and apple desserts, I decided on a berry pie. My Aunt Mary Ellen makes this wickedly delicious grape pie, but I think it's pretty complicated and I already had a lot going on in the kitchen. (I know, grape pie, it sounds weird, right? But it's made with concord grapes and is perfectly sweet and tart and rich all at the same time. Someday, I'll make you a believer.) Berry pie is the opposite of complicated. It's like "hi, I'm the easiest pie since ever." Especially when you cheat and use a crust mix.</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">When I first started blogging, I felt like I had to make everything from scratch (in fact, my very first blog recipe was an <a href="http://sharedbites.blogspot.com/2010/10/single-girls-apple-pie.html">apple pie</a> that included a scratch crust). But I got over that quickly. And wouldn't you know, my most popular post is the mint oreo cupcakes that came from a box (I recently learned that a woman made them for her wedding!! To that woman: I am so flattered and hope they were a hit.). So to my fellow bakers who appreciate a shortcut, enter </span><a href="http://www.amazon.com/Betty-Crocker-Crust-11-Ounce-Boxes/dp/B000EMK586"><span style="font-family: Georgia;">boxed pie crust</span></a><span style="color: #444444; font-family: Georgia;">. You just add water and roll out. And I swear on my mother, it's as good as any pie crust you can make from scratch.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2YwcWB3tBAEQRHiSyRtJ8gQ-OExNArEKByGojHfxKg1H9Au9b5itCTnHQIOPcQ4PapEr9SaFaxndr6JwrXH_SQhWpBE5YYDjCknhVsSEQt_fkvhQlnQeAaCY0Csf7OVLGiySgt-qgkA/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz2YwcWB3tBAEQRHiSyRtJ8gQ-OExNArEKByGojHfxKg1H9Au9b5itCTnHQIOPcQ4PapEr9SaFaxndr6JwrXH_SQhWpBE5YYDjCknhVsSEQt_fkvhQlnQeAaCY0Csf7OVLGiySgt-qgkA/s400/IMG_1260.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0ipNQ1UQe82qtdxvfCosBJpij7b6edmjwIVRETc5gfq9kgIjfXy96HVThybBIqeZcJbB2aYGYRf47dw7btXvrLE0O47Ccraqy4bdSPb4guOrPYaPQHc3snuObYX_5brXD_EtruY7jfo/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0ipNQ1UQe82qtdxvfCosBJpij7b6edmjwIVRETc5gfq9kgIjfXy96HVThybBIqeZcJbB2aYGYRf47dw7btXvrLE0O47Ccraqy4bdSPb4guOrPYaPQHc3snuObYX_5brXD_EtruY7jfo/s400/IMG_1277.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPThB9RGCTPDbpaBXUaqn9i9fGzjRyUFMvqHxdQ9DTu7qo48ii-iIkHaCTUIme_qDyXpUsZYPXHoU-p2KIG-X5WdVhZ928zT-cXPX5HxLbpn499LyHBsndsuoDbDZq_GzO0mEXAPMhKbY/s1600/IMG_1278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPThB9RGCTPDbpaBXUaqn9i9fGzjRyUFMvqHxdQ9DTu7qo48ii-iIkHaCTUIme_qDyXpUsZYPXHoU-p2KIG-X5WdVhZ928zT-cXPX5HxLbpn499LyHBsndsuoDbDZq_GzO0mEXAPMhKbY/s400/IMG_1278.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Times New Roman;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">With the time I saved making pie crust, I made a beautiful lattice top. In terms of wow factor, you get a lot more bang for your buck with a lattice top than a scratch crust. </span></span>The rolling pastry cutter pictured above was super quick and easy to use, but certainly not necessary (one option available <a href="http://www.amazon.com/Large-Fluted-Ravioli-Cutter-Wheel/dp/B002ZTJ2PI/ref=pd_sim_sbs_k_4">here</a>). If you don't have a pastry cutter, just use a pizza cutter.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ciEs8UizxkwwsKDUvKpcdg2XA6dLOAxPYzS0ov8MfRKp2YJXYT5QnEXARSOd1aXvsQrrTCKYdQH6tmiW0nvZ32-GaV-VD-gTQJ7pde5PfVoGaSHBsKK3nScnEKQCBT5HqTIAJVWQSDI/s1600/IMG_1281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8ciEs8UizxkwwsKDUvKpcdg2XA6dLOAxPYzS0ov8MfRKp2YJXYT5QnEXARSOd1aXvsQrrTCKYdQH6tmiW0nvZ32-GaV-VD-gTQJ7pde5PfVoGaSHBsKK3nScnEKQCBT5HqTIAJVWQSDI/s400/IMG_1281.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RPfnxoB2PRDsyX6SdhwUUqduHo4HnfPxMfdwCyMc4Yn8_4Ja5gSkAwez-3SwEwYHj7u5KWxs_GcvFWLPamwuubDuoao3TLlQ-CiDj3z9ADd2ELlEXVdm-wsaZBTyTXaJNvz5juuQA1g/s1600/IMG_1299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RPfnxoB2PRDsyX6SdhwUUqduHo4HnfPxMfdwCyMc4Yn8_4Ja5gSkAwez-3SwEwYHj7u5KWxs_GcvFWLPamwuubDuoao3TLlQ-CiDj3z9ADd2ELlEXVdm-wsaZBTyTXaJNvz5juuQA1g/s400/IMG_1299.JPG" width="400" /></a></div><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">And now to recap our Thanksgiving festivities (even though we're two days shy of Christmas at this point) . . . </span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Inside, the fire was going and the table was set.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tU6EIAgrBoO3NOOVMEYSGfXlpsld_t6_kamBxJFwGngVotd5FBkjJ-hgpXG_ZTD30uT0cXVjY8BlWUuOIqfk978OBn4W7KQpek7c-EImiMdf1RWyVRNmQ0xsaoCqYAZ5vv_b9ptfOm4/s1600/IMG_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7tU6EIAgrBoO3NOOVMEYSGfXlpsld_t6_kamBxJFwGngVotd5FBkjJ-hgpXG_ZTD30uT0cXVjY8BlWUuOIqfk978OBn4W7KQpek7c-EImiMdf1RWyVRNmQ0xsaoCqYAZ5vv_b9ptfOm4/s400/IMG_1311.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Outside, we were putting on a minor spectacle in our yard. How often do you walk by an industrial-sized fryer bubbling away in your neighbor's yard, while they lounge around watching it like a television set? Oh, never? Weird.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54jC7C_PJoSzalgb3fFZAQs4Rk7e6v7JhSdxDZvsT-bpUIe8ul7S5x8g1cjoEvP5s28T1wfYOtQl039Z1ePNYXLFhilpg3ODLLrse28gPR2CVWhkjES_eNB2BKiICY0_IZYd3xTJHbKY/s1600/IMG_1329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg54jC7C_PJoSzalgb3fFZAQs4Rk7e6v7JhSdxDZvsT-bpUIe8ul7S5x8g1cjoEvP5s28T1wfYOtQl039Z1ePNYXLFhilpg3ODLLrse28gPR2CVWhkjES_eNB2BKiICY0_IZYd3xTJHbKY/s400/IMG_1329.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The removal of the bird from 35 lbs. of 350 degree oil was definitely most exciting part. I'm happy to report that no limbs were lost and no skin grafts were required as a result. Though there may have been some casualties in the way of shrubs.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVpm9rjAB2HVBPAuaU92lOBSHGDJ6PN9jxznkwVYlO8MeMAlz8Fuxl89a76zXhCb1gwc0fSRGWQz-2_Qo3YMRMVB9-5eoOdoRpiQLw71775wc87_0dcx9El-bNorntJFJIvRVYExzG2s/s1600/IMG_1334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVpm9rjAB2HVBPAuaU92lOBSHGDJ6PN9jxznkwVYlO8MeMAlz8Fuxl89a76zXhCb1gwc0fSRGWQz-2_Qo3YMRMVB9-5eoOdoRpiQLw71775wc87_0dcx9El-bNorntJFJIvRVYExzG2s/s400/IMG_1334.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsWO7DgHJB26If1bLKq72CIz4Hqmc5uvpTnz9GHft8LYp2xy1PfWMtk6DAWPLMg6LrvcgHJHX9Eyj7uLiw3QmvHa2UA2XOlok3DXU0l9RReRSuvsXcrGSR6z8mkeg3RhWS9os_IcuPxc/s1600/IMG_1342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsWO7DgHJB26If1bLKq72CIz4Hqmc5uvpTnz9GHft8LYp2xy1PfWMtk6DAWPLMg6LrvcgHJHX9Eyj7uLiw3QmvHa2UA2XOlok3DXU0l9RReRSuvsXcrGSR6z8mkeg3RhWS9os_IcuPxc/s400/IMG_1342.JPG" width="266" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">He's like a surgeon.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMpYcTpeoRU6cr4xK6Mg4H-1pMIDi_F8ME9OkO4aq0PSGQVIPbt6i5cX-BNP-Y6XCtQBSI6RMxGMqFb0Xqa1PmNkG12NZPHjqZNJj9PN1S-zrpod7R2UG2c_B26xmvA8ZiB0gByCGzA0/s1600/IMG_1349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGMpYcTpeoRU6cr4xK6Mg4H-1pMIDi_F8ME9OkO4aq0PSGQVIPbt6i5cX-BNP-Y6XCtQBSI6RMxGMqFb0Xqa1PmNkG12NZPHjqZNJj9PN1S-zrpod7R2UG2c_B26xmvA8ZiB0gByCGzA0/s400/IMG_1349.JPG" width="400" /></a></div><span style="color: #666666; font-family: Georgia, "Times New Roman", serif;">Back in the mines, we finished up our sides. In case you were wondering, it in fact takes three educated adults to transfer sweet potatoes from one ceramic dish to another, plus one to photo-document.</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVq4gpo3cEv3BVbiAev1GP1-ppYiB0NDlOOoTf_3AUm_uNSxgYGakwTo4LYKb3T6JGBUhOXiX3jdBigZTIjn2WCSMwq7-jg46uiSQkwR-A1YcundaWmLM91a6oAhvmrF4qIGduHRkI4Q/s1600/IMG_1354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUVq4gpo3cEv3BVbiAev1GP1-ppYiB0NDlOOoTf_3AUm_uNSxgYGakwTo4LYKb3T6JGBUhOXiX3jdBigZTIjn2WCSMwq7-jg46uiSQkwR-A1YcundaWmLM91a6oAhvmrF4qIGduHRkI4Q/s400/IMG_1354.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The anticipation! You can't see it, but Jenny is actually tearing up.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPE1cHPTKWBUZLwtPRajPB839iFfRUQCpGDnm5u9KxPVT6-HSSlWFgVozhwZRuv41BgAZgKpwmxgIar97HPOiP5em6Ncc4Uyu3B_lnHLQVwAqiiQkNParcb-uc_kWZQj40lc4wgMv1jI/s1600/IMG_1357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBPE1cHPTKWBUZLwtPRajPB839iFfRUQCpGDnm5u9KxPVT6-HSSlWFgVozhwZRuv41BgAZgKpwmxgIar97HPOiP5em6Ncc4Uyu3B_lnHLQVwAqiiQkNParcb-uc_kWZQj40lc4wgMv1jI/s400/IMG_1357.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">And finally, closing the holiday with the expanded team.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcld5PL6cSBRNqHZMYfebnn81gVzUEQoVmGbWkvhX-3m5OAyeVXA5sMmmbukEOAzZkUAkmXGLW9UknmrtnqYPXpJP7W5d2bK09rPyLNTJ5W5vJk3dsg3WWQLfM1RJzFzQ4Qz2smq6kGE/s1600/IMG_1363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcld5PL6cSBRNqHZMYfebnn81gVzUEQoVmGbWkvhX-3m5OAyeVXA5sMmmbukEOAzZkUAkmXGLW9UknmrtnqYPXpJP7W5d2bK09rPyLNTJ5W5vJk3dsg3WWQLfM1RJzFzQ4Qz2smq6kGE/s400/IMG_1363.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Two-berry Pie</span></u></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 pie crust recipe for a 2-crust pie (this <a href="http://sharedbites.blogspot.com/2010/10/single-girls-apple-pie.html">recipe</a> or this <a href="http://www.amazon.com/gp/product/B000EMK586/ref=s9_simh_gw_p325_d0_g325_i1?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=center-3&pf_rd_r=1V5QGBD3KVF29JTEYKFK&pf_rd_t=101&pf_rd_p=470938811&pf_rd_i=507846">shortcut</a>)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4 cups raspberries and/or blackberries (4 of the smallest plastic containers or 2 pint-sized containers)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">2/3 cup sugar plus sugar for sprinkling</span></div><span style="color: #444444; font-family: Georgia;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">1/8 tsp. salt</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">1/4 cup cornstarch</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">1 tablespoon lemon juice</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">2 tbsp. butter, cut into chunks</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">2 tbsp. milk or cream</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">Prepare pie crust and divide into two sections (one slightly larger chunk of pie dough for the bottom crust and a smaller section for the top crust; 60%/40%). Wrap the smaller section tightly in plastic wrap and set in the refrigerator. Roll out larger section into a circle and place in your pie pan. Cover loosely with a damp paper towel to keep from drying out.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">Mix together sugar, salt and cornstarch. Toss berries gently in sugar/cornstarch mix. Add lemon juice. Spread berry mix into pie crust. Place butter chunks evenly over berry mix. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">Preheat oven to 425 degrees.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">Remove reserved pie crust and roll into a circle. Place second crust over berries and roll the edges inwards, sealing the top and bottom crusts together. (Or try your hand at the lattice.) If using a full top crust, make 4-8 slits in the crust to allow steam to escape. Brush milk or cream over the top crust and sprinkle generously with sugar.</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><span style="color: #444444; font-family: Georgia;">Bake at 425 for 15 minutes. Reduce oven temperature to 375 and bake for another 25 minutes. Check pie with 10-15 minutes remaining to see if crust is fully browned. If so, place a piece of aluminum foil over top of the pie for the remainder of baking time.</span></span></div><br />
<span style="color: #444444; font-family: Georgia;"><em>Note: </em>My pie came out with some extra liquid bubbling up. One nice feature of a lattice crust is that you can pour the extra liquid out once the pie cools. </span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com3tag:blogger.com,1999:blog-5533340025809517810.post-75645425751338309262011-10-10T22:32:00.000-04:002011-10-10T22:32:07.209-04:00Whole Wheat Pumpkin Bread w/ Maple Cinnamon Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCb6C0aqSz1qpHm_lVvXRHlzQ3QtVoeiU4Da8Fro6n6gR8whWkhsixZAYCJXxAzClsLGLgHPYcCk7AdaH2aBGhS2aJH7G9T4961QGSIWsSZp1WddXvqo9mmdpCYxMeM12ed3gc30f8Wc/s1600/IMG_0902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCb6C0aqSz1qpHm_lVvXRHlzQ3QtVoeiU4Da8Fro6n6gR8whWkhsixZAYCJXxAzClsLGLgHPYcCk7AdaH2aBGhS2aJH7G9T4961QGSIWsSZp1WddXvqo9mmdpCYxMeM12ed3gc30f8Wc/s400/IMG_0902.JPG" width="398" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ynAu_-M7uK370tSwCD32rLphQou5qQQauwv2n0POp1vRAMcAG5X-NaRtW2LcS81K81CzwRj6uYULEVTPELnWLv0b2e9RF3va4hyphenhyphenQqwHXtCyWx9D1X1ZepodWO8UjOcMKh6SgnpG3t8/s1600/IMG_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL1ynAu_-M7uK370tSwCD32rLphQou5qQQauwv2n0POp1vRAMcAG5X-NaRtW2LcS81K81CzwRj6uYULEVTPELnWLv0b2e9RF3va4hyphenhyphenQqwHXtCyWx9D1X1ZepodWO8UjOcMKh6SgnpG3t8/s400/IMG_0908.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Sigh. This past weekend was about as good as they come. It was three days long, the weather was UH-mazing, and my usual haunts were crawling with pumpkins. I freaking love pumpkins. I want to buy a thousand of them and cover my yard with the orange beauties so that everyone walking by can taste the fall in the air and feel flashes of subconscious nostalgia for trick-or-treating as a kid. Halloween is my favorite holiday (as evidenced <a href="http://sharedbites.blogspot.com/2010/11/halloween-triple-fudge-brownies-with.html">here</a>), despite the painful memories of the year that I had a short haircut and my parents dressed me as a skeleton and all of our neighbors thought I was boy. I was 7; it left scars.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">But back to the present. I spent Saturday gloriously baking and cleaning and walking my pup. She and I took a stroll over to Eastern Market to pick up some home-grown yellow tomatoes and basil (which later came together in a super-fresh pasta dish with a little olive oil and cherry peppers). I can't say it enough, but the weather was so good. I'll say it a million times to show the weather gods how much I appreciated it. Hot weather that runs into October is what gets me through those garbage months later on (I should probably just move to Arizona and be done with it). So I was strolling along, loving the heat and loving my dog and just loving life. Then I see what I can only describe as a heartstoppingly beautiful pumpkin. Charlie Brown would have died. So I bagged it up and lugged it home (seriously lugged - between the tomatoes and pumpkins and dog, getting home took all my energy and coordination).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI7tLsBxMuy5Cg-K90FITNfpJy4qUGWGAnaClZr5fQI13WSJb8rO24RvZG7P7M1eLOPpYfiPBH5M2nebd0ca1kxhSzh4Rr6aYBTnlu6n8VMeSxzGdMwUrgFn1mjmSMlnTmmF6fwH3uyM/s1600/IMG_0892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI7tLsBxMuy5Cg-K90FITNfpJy4qUGWGAnaClZr5fQI13WSJb8rO24RvZG7P7M1eLOPpYfiPBH5M2nebd0ca1kxhSzh4Rr6aYBTnlu6n8VMeSxzGdMwUrgFn1mjmSMlnTmmF6fwH3uyM/s400/IMG_0892.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RyqFj0LaXQoU-pudXH6U8XffneHVZ8_b6qryqPV6z0EtKfZAILnUkYDr1t8JufaXyfbvUY58Qxsrihtza9apPXeQPYpO4MPjNQAuMUX8uUYVpokuiksYHMbJXR7Rm2-piG6QjE_4Iqw/s1600/IMG_0843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RyqFj0LaXQoU-pudXH6U8XffneHVZ8_b6qryqPV6z0EtKfZAILnUkYDr1t8JufaXyfbvUY58Qxsrihtza9apPXeQPYpO4MPjNQAuMUX8uUYVpokuiksYHMbJXR7Rm2-piG6QjE_4Iqw/s400/IMG_0843.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA2y5QQMdvwzFFvuvwELFwvRvWqrX2FZhj3Hjp1rDsBSKzwe6jfR9n0uZxvyowqdphyphenhypheneLwcKKs3Tfd_L9ZW4UidUicMwuUKlyoCpHdYE9sUVqBUr3Kz17oSKreXsh0nNeafXCGiIVo2o/s1600/IMG_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFA2y5QQMdvwzFFvuvwELFwvRvWqrX2FZhj3Hjp1rDsBSKzwe6jfR9n0uZxvyowqdphyphenhypheneLwcKKs3Tfd_L9ZW4UidUicMwuUKlyoCpHdYE9sUVqBUr3Kz17oSKreXsh0nNeafXCGiIVo2o/s400/IMG_0858.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">I had the perfect pumpkin centerpiece. Then it was on to the perfect pumpkin dessert. I looked at gobs of recipes for pumpkin bread before crafting my own. The most popular recipe floating around the internet calls for 1-1/2 cups of sugar per loaf. Now, I clearly am not one who shies away from using sugar. I bake sweet treats like it's my j-o-b. But, as I've said before, there's no point in putting boatloads of sugar in a baked good where you don't need it. I would wager that if you pitted my recipe (3/4 cups of sugar and 3/4 cups unsweetened applesauce) against a recipe with 1-1/2 cups of sugar, mine would win. And even if it didn't win (though this is doubtful), it wouldn't be because of the missing sugar. Save your sugs for when they really count.</span><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/AVvXsEh140kc3hrEA8dTnEKA6T1H2lr86nmtd9hdaNt-01uZ-iMDrJwPpDa2KUygKF0rJ0-TeGSEuqDRm3_aoJZJnrLgdDZZ8-g_3V570IdtVN0F9-yevFuVoh8G6H3hk_fea0324P_tb8VFRIc/s1600/IMG_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh140kc3hrEA8dTnEKA6T1H2lr86nmtd9hdaNt-01uZ-iMDrJwPpDa2KUygKF0rJ0-TeGSEuqDRm3_aoJZJnrLgdDZZ8-g_3V570IdtVN0F9-yevFuVoh8G6H3hk_fea0324P_tb8VFRIc/s400/IMG_0878.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ypoBOua2iM_gpt6BStmisBwVjApXZ2o-jJ6ORkc_OHm3xNa7-qAI-GXp6C2TjIu2GrIkEXmB1Fwqbtc2wlOEc8uOO6v8DLrn1007qx2XURBnKBGhFFIqBvIR_2GQ6aHbS7J5umJDx1o/s1600/IMG_0872.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ypoBOua2iM_gpt6BStmisBwVjApXZ2o-jJ6ORkc_OHm3xNa7-qAI-GXp6C2TjIu2GrIkEXmB1Fwqbtc2wlOEc8uOO6v8DLrn1007qx2XURBnKBGhFFIqBvIR_2GQ6aHbS7J5umJDx1o/s400/IMG_0872.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3IG1rhDP70OAqeND2Dpq_0fI3w2VtbsIQKPZqeEI0dtX5MBEaX7YyWHd4ybck86cSD1MPv-ScLMMVtHhRPT36ZG5h2tgWG6s2x0wSEpr3EYMbrBB8n-B3G5M4fweKSt9rBVyLSDp9zA/s1600/IMG_0899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM3IG1rhDP70OAqeND2Dpq_0fI3w2VtbsIQKPZqeEI0dtX5MBEaX7YyWHd4ybck86cSD1MPv-ScLMMVtHhRPT36ZG5h2tgWG6s2x0wSEpr3EYMbrBB8n-B3G5M4fweKSt9rBVyLSDp9zA/s400/IMG_0899.JPG" width="400" /></a></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">This recipe produces a moist, dense quick bread. Not something airy or crusty or crumbly. "Quick bread" is a catch-all term for breads that don't use yeast to rise (and hence are more like your typical baked good than actual bread). E.g., banana bread, corn bread, zucchini bread, soda bread, biscuits. I wanted something so moist that it's almost mushy on the inside - just like the banana bread that my mom used to make when I was a kid. </div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,"Times New Roman",serif; text-align: left;">The whole wheat was an experiment. I used half whole wheat and half all-purpose, but you wouldn't even know it was part whole wheat. Next time, I'll go whole hog on the whole wheat and see what happens. In the meantime, don't hesitate to try this recipe - which is tasty-central - or to experiment with your own ideal pumpkin bread recipe!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uAJ9YXvy7I86yAqH5yXM3Pm9EeFEf6DVMT-WZllu1ftMMtbHBecOgw6zqb8gKuzLkR1JJ0TnyhGc2bhIc1HfMbNYbk-n42kDRaMf6gLojrga8AjR_vzYT0HSrEA6fZ4ImNZ3mz5iHqU/s1600/IMG_0911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uAJ9YXvy7I86yAqH5yXM3Pm9EeFEf6DVMT-WZllu1ftMMtbHBecOgw6zqb8gKuzLkR1JJ0TnyhGc2bhIc1HfMbNYbk-n42kDRaMf6gLojrga8AjR_vzYT0HSrEA6fZ4ImNZ3mz5iHqU/s400/IMG_0911.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9kOVb060tou94vgWEuNxwb7L22wg8kDpWEgUJhQnrmy3URRSK46PHbfFg2fpUGFpg1KCkGRuc_c8QOiLcW_cdzuCApoKwEdbf5W3tyYuEFMyxr9Fszzo2igvV6atmCpeiFfS-DoHSig/s1600/IMG_0916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT9kOVb060tou94vgWEuNxwb7L22wg8kDpWEgUJhQnrmy3URRSK46PHbfFg2fpUGFpg1KCkGRuc_c8QOiLcW_cdzuCApoKwEdbf5W3tyYuEFMyxr9Fszzo2igvV6atmCpeiFfS-DoHSig/s400/IMG_0916.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEif4JM5MeeRh52ccz_iolNvcmeUyD_xW4yvhjRyNWD_hBFZb__-eeI4dSh_Ymk49eRsO5a35S2zD9Zzxt1s8U59NHQgLQE0AUcYN3nQ9idKt6qgX4cB4JIIME9hOdH-acFPoqmFmqhK0qc/s1600/IMG_0920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif4JM5MeeRh52ccz_iolNvcmeUyD_xW4yvhjRyNWD_hBFZb__-eeI4dSh_Ymk49eRsO5a35S2zD9Zzxt1s8U59NHQgLQE0AUcYN3nQ9idKt6qgX4cB4JIIME9hOdH-acFPoqmFmqhK0qc/s400/IMG_0920.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><u><i>Whole Wheat Pumpkin Bread w/Maple Cinnamon Glaze</i></u><i> </i></span></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></i></div><div class="separator" style="clear: both; text-align: left;"><i><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Makes one loaf</span></i></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><u>Pumpkin Bread</u> </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 cup whole wheat flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 cup unbleached all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 tsp. baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. baking soda</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. cinnamon</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. ground cloves</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. nutmeg</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. salt</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1-1/4 cups canned pumpkin</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">2 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">3/4 cups packed brown sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">3/4 cups unsweetened applesauce</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">3/4 cups vegetable oil </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><u><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Glaze</span></u></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">2 tbsp. low-fat cream cheese (sam<span style="font-size: small;">e as neufch</span><span class="Apple-style-span" style="background-color: white; font-size: small; line-height: 16px;"><i style="font-style: normal;">â</i></span><span style="font-size: small;">tel),</span> room temperature</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">2 tbsp. pure maple syrup</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">pinch cinnamon</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">This recipe is easy peasy. Heat oven to 350 degrees. Mix your dry ingredients - the first 8 ingredients, not including the brown sugar (brown sugar is sticky and won't distribute evenly when put directly in dry ingredients). Mix together wet ingredients plus brown sugar. Add dry to wet, mixing just enough to incorporate. Pour batter into a greased loaf pan (or a pan lined with parchment paper that hangs over the edge on two sides for easy removal). Bake at 350 for 50-55 minutes. Top should be just starting brown at the crevice (there's always a crevice in quick breads) and a toothpick should come out clean. I baked for exactly 55 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">While bread cools (for 15-20 minutes), whisk together cream cheese, maple syrup and a few good shakes of cinnamon. Make sure cream cheese is at room temperature, otherwise it won't incorporate with the syrup very well. While bread is still warm, pour the glaze down the center of the bread and spread to edges gently with a spatula. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Garnish with your favorite decorative pumpkins.</span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com0tag:blogger.com,1999:blog-5533340025809517810.post-62023578334153721532011-10-03T18:23:00.003-04:002011-10-03T18:27:10.595-04:00Caramelized Onion and Eggplant on Toasts<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/AVvXsEixCyqeKh9FrII4M05LcUTp1gQwHH7a-XcI7U7Hd_lzczdIt2IH3FBj_phqs4zqQZfWMztx3f5GuufweLROhFRuFo8AbOkGZdU9IaNhGCPHomaGL9WSIl-8CnYA4bw2z5bWyMc0xHxwL7c/s1600/IMG_0073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
<img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCyqeKh9FrII4M05LcUTp1gQwHH7a-XcI7U7Hd_lzczdIt2IH3FBj_phqs4zqQZfWMztx3f5GuufweLROhFRuFo8AbOkGZdU9IaNhGCPHomaGL9WSIl-8CnYA4bw2z5bWyMc0xHxwL7c/s400/IMG_0073.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Home cookin' is great. But so is restaurant food (I'm sure I don't need to tell you that, America). There's a reason your mouth waters when you walk down streets crowded with restaurants. And it's no coincidence that the restaurant industry is raking it in (taking in an estimated $604billion in 2011). </span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Yes, one reason is because lots (but not all) of restaurants use all sorts of extra fats and sugars and flavor additives that you would never dream of stocking in your kitchen. But another reason, the part I prefer to think about, is because restaurants have professionally trained chefs who know how to use ingredients. They know the go-to ingredients that always taste good in any dish and they know what flavors have synergy (please forgive me for just using the word synergy). I, as a home cook with zero training, happen to think that onions are one of those ingredients that taste good in any dish. Caramelized onions are sweet and savory at the same time and go well with meats, sandwiches, eggs, cheeses, pasta - you name it!</span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">This onion & eggplant dish tastes like it came from a restaurant. Or maybe a fancy caterer. It's hard to explain exactly what that means, but I promise it means delicious. It comes together with a sophisticated flavor straight away, and doesn't require any fancy-pants cooking knowledge. In fact, you don't even have to get top-notch ingredients. I mean, who ever says, "look at these onions - they're so fresh!" As long as your onion doesn't have weirdo spots or discoloration, it's fine. And to be quite honest, my eggplant was a little dried out. But that was no problem! You can't screw this dish up. And your dinner guests will be falling all over themselves to scoop up the last bits. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQMrRMdiN0Yli_WLTRwu9m7X6X6H4GgQavqOC8cNNqcBoqNx_usjhdd-ePqXgcpFQ7zhfJZLlu8JG2torVRqpOZgGctFgRR65sa1Tt-dPjioT0m8UsuRhy-DtSGEP2JNx2ZC1OtDbEzs/s1600/IMG_0017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQMrRMdiN0Yli_WLTRwu9m7X6X6H4GgQavqOC8cNNqcBoqNx_usjhdd-ePqXgcpFQ7zhfJZLlu8JG2torVRqpOZgGctFgRR65sa1Tt-dPjioT0m8UsuRhy-DtSGEP2JNx2ZC1OtDbEzs/s400/IMG_0017.JPG" width="283" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOXsP1UQCUYwQp8ge8g0Fp4sCB4owm4kKw1uHSXZAjPZ5otyUy3jf-5QZ06Hdja69s9NLZTHxfqeDmtMKSW5Efy2HAK25lGSNQpIWNRLtVcuzLzHnDNMB-E0gX8XZ-7EstxDnkYBo3fQ/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCOXsP1UQCUYwQp8ge8g0Fp4sCB4owm4kKw1uHSXZAjPZ5otyUy3jf-5QZ06Hdja69s9NLZTHxfqeDmtMKSW5Efy2HAK25lGSNQpIWNRLtVcuzLzHnDNMB-E0gX8XZ-7EstxDnkYBo3fQ/s400/IMG_0024.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Over the summer, my high school BFF got married at a great little inn in upstate NY. One of the hors d'oeuvres was an eggplant spread that, at least according to my memory, tasted just like this one (I'm calling it a spread for lack of a better descriptor, but as you can see, it's chunkalicious). I may or may not have gone overboard tasting the eggplant spread . . . strictly for research purposes, of course. And as luck would have it, one of my recent <a href="http://sharedbites.blogspot.com/2011/06/swiss-chard-with-baby-onions-yuppie.html">CSA</a> boxes had a very nice looking, albeit small (and as I would come to find, dried out), eggplant. <em>Ob</em>viously, the-powers-that-be wanted me to re-create the wedding eggplant dish. Well, TPTB, challenge accepted.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideTBY1lmFBz_V3uxyW-lZ41SDiUuJGYPDwiSCL6RjW-aJgdlaerCwipBjk1jF5KwmA_WMItw2Jf5thhPhxsj5t2pocg2D__JXhFOHmZ1BKWINJGrnchygTcV_tJyh1mSChXegCDliZNo/s1600/IMG_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEideTBY1lmFBz_V3uxyW-lZ41SDiUuJGYPDwiSCL6RjW-aJgdlaerCwipBjk1jF5KwmA_WMItw2Jf5thhPhxsj5t2pocg2D__JXhFOHmZ1BKWINJGrnchygTcV_tJyh1mSChXegCDliZNo/s400/IMG_0050.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtarq1CrYzB49ABwuQvoPLYPOgGV3qW1Qv3JC7ULWa8VaAsr8zWZhwpwtPzj5EB6xyIsyWeCymhfghNAVyYveKdmrLPnkEPdc1wwxVMIzN-T3XuXFKK56YNMeqRvhhWYfS9jjhzGttWS8/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtarq1CrYzB49ABwuQvoPLYPOgGV3qW1Qv3JC7ULWa8VaAsr8zWZhwpwtPzj5EB6xyIsyWeCymhfghNAVyYveKdmrLPnkEPdc1wwxVMIzN-T3XuXFKK56YNMeqRvhhWYfS9jjhzGttWS8/s400/IMG_0058.JPG" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8ii2YUIdtA6KbxwFw4W2-crABSMPX81aI7kbbprD_jNBqAKdAZMd3_9wCqr8UzcRaLpoCR9d0HJzZveAaZsm-0hGFHEfVvRcAvmgQ0Vlt4ZHbz2_Hng0EkM-GVPdGoh-KcyjNGt9JaI/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8ii2YUIdtA6KbxwFw4W2-crABSMPX81aI7kbbprD_jNBqAKdAZMd3_9wCqr8UzcRaLpoCR9d0HJzZveAaZsm-0hGFHEfVvRcAvmgQ0Vlt4ZHbz2_Hng0EkM-GVPdGoh-KcyjNGt9JaI/s400/IMG_0066.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Eggplant has a high water content, so some eggplant recipes recommend that you salt the eggplant in advance of cooking to sweat out some of the moisture (for example, you might want to do this if you have a very fresh eggplant that you're using in an eggplant parmesan to avoid getting a soup-sauce). But since a) my eggplant was dry anyway, and b) a little extra moisture is fine for this dish, I didn't do any pre-salting. You don't have to either (because even if you did end up with a lot of extra liquid in your eggplant spread, you could just use a slotted spoon to scoop it into your serving dish). </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I tested the spread with both goat cheese and feta cheese and thought the feta was perfect (goat was good, but the feta was great). And if you'd rather serve this as a main course, it would make an insane panini. For a little more substance, add prosciutto and serve on a ciabatta roll. Damn, that sounds so good. Just thinking out loud here.</span></div><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/AVvXsEg2LFNNHuxMKt1dPTFu7_94JvwKod6xJPrr8a59fV5pd3h0TlVnwD1qVCnuTd_W7mpS97OVW6UyNkCwQ9S5aIJUB3rRaXI08c3Ut1lTGYjzQaxe5Nli7kJQ5SuzzOC7rFPt3dz2VCvq7ek/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2LFNNHuxMKt1dPTFu7_94JvwKod6xJPrr8a59fV5pd3h0TlVnwD1qVCnuTd_W7mpS97OVW6UyNkCwQ9S5aIJUB3rRaXI08c3Ut1lTGYjzQaxe5Nli7kJQ5SuzzOC7rFPt3dz2VCvq7ek/s400/IMG_0068.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0frX8TMT9-qN6Q9mDkjVwlVlNflEks7h2nWjS5N6u3u3sgDxaJYIqze_hu_pUg2xbxAJOE7gXSXTKYtzLuu2L1cN0E7AFOh0clbxD93VLePmJ73_VdOCrcwsy0J_J-VaKqI2e0N8Lxxo/s1600/IMG_0070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0frX8TMT9-qN6Q9mDkjVwlVlNflEks7h2nWjS5N6u3u3sgDxaJYIqze_hu_pUg2xbxAJOE7gXSXTKYtzLuu2L1cN0E7AFOh0clbxD93VLePmJ73_VdOCrcwsy0J_J-VaKqI2e0N8Lxxo/s400/IMG_0070.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFhaJWDIFKfYKtRXDtb23IdMXVQqGbNwx9iR5bsON4HVciY-OkiXG9_0YgcmTjZ4NUheEjOcigAcVwIaLa9zaaXHjWKpPm3X7xit5uUp1_1W2lnyCbG1F7zNeQw6ryQ-zaS1QsljCDQ4/s1600/IMG_0072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnFhaJWDIFKfYKtRXDtb23IdMXVQqGbNwx9iR5bsON4HVciY-OkiXG9_0YgcmTjZ4NUheEjOcigAcVwIaLa9zaaXHjWKpPm3X7xit5uUp1_1W2lnyCbG1F7zNeQw6ryQ-zaS1QsljCDQ4/s400/IMG_0072.JPG" width="400" /></a></div><br />
<div style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><i><u>Caramelized Onion & Eggplant on Toasts</u></i></span></div><div style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><i>Serves 4-6 as an appetizer </i> </span></span></span></div><div style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium eggplant</span><br />
<span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 medium onion</span><br />
<span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cloves of garlic, minced or crushed</span><br />
<span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4-6 tbs olive oil</span><br />
<span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">salt</span><br />
<span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">pepper</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 baguette</span><br />
<span style="color: #444444;">plain feta cheese crumbles</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Peel and dice eggplant. Peel and dice onion. In two separate skillets, heat up 2 tablespoons of oil over medium-low heat (2 tbs. in each pan). Add eggplant to one pan and onion to the other (use a larger pan for the onion). Eggplant will cook for 15-20 minutes, onions will cook for 20-25 minutes. Both should cook down until very limp and easily cut with your spatula. </span></span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">After 20 minutes, turn off heat under eggplant. Add minced garlic to onions and continue to cook for another 5 minutes. Add eggplant to the onions. </span><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add salt and pepper to taste. Leave over heat for another few minutes. </span></span></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 350. </span></span></span>Slice baguette and place slices on a cookie sheet. Since it's being toasted, the bread does not need to be super-fresh. This is a perfect recipe for using up day-old (or several-day-old) baguette remnants. Toast baguette slices in the preheated oven until lightly browned (3 to 4 minutes). <br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Serve eggplant & onion mix on toasted baguette slices with plain feta cheese crumbles on top. </span></span></span></span></span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com1tag:blogger.com,1999:blog-5533340025809517810.post-83424991309442219202011-09-12T18:56:00.001-04:002011-09-12T18:57:19.752-04:00Greeking Out: Greek Yogurt Cheesecake with Honey Caramel Drizzle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoWG1Re2IADb3uN0S14j3grhWuTr7bhgeHjBPH0MAkj0ulrq910D5tkZAEFB6CuA6xeger-ySq0-c1bA6tCCCrmxf7zJL2tuUYxRRZszAs1l7orq9jDXDIysZhst_jiGQ-WslQNNf-Ks/s1600/IMG_0609.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoWG1Re2IADb3uN0S14j3grhWuTr7bhgeHjBPH0MAkj0ulrq910D5tkZAEFB6CuA6xeger-ySq0-c1bA6tCCCrmxf7zJL2tuUYxRRZszAs1l7orq9jDXDIysZhst_jiGQ-WslQNNf-Ks/s400/IMG_0609.JPG" width="398" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6krnwKDJL_0ufTyFQSzxKxO-NiS-sXNEOmKtxwRagyd6WCYYkxw22EBilcUZ6V5ZboOLbKnPcqLdQqDPI9gW9_ZZgdxzLixmMvknvp6kHDoTyLQuzTJVzO1uSEarKtjfxRF2MwmMqgyE/s1600/IMG_0547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6krnwKDJL_0ufTyFQSzxKxO-NiS-sXNEOmKtxwRagyd6WCYYkxw22EBilcUZ6V5ZboOLbKnPcqLdQqDPI9gW9_ZZgdxzLixmMvknvp6kHDoTyLQuzTJVzO1uSEarKtjfxRF2MwmMqgyE/s400/IMG_0547.JPG" width="400" /></a><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Once upon a time, I thought I didn't like cheesecake. Apparently, I just didn't like <i>bad </i>cheesecake, which, unfortunately is all too common. I will eat less-than-stellar pizza (because, really, no pizza is that bad) and I'll eat sub-par chocolate chip cookies (I'm only human after all), but when it comes to something like cheesecake, I only want to eat it if it's really, <i>really</i> good. </span></div><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I decided I wanted to make my own cheesecake - something I've never done - in the middle of my Greek yogurt/granola snack a few weeks ago. Good Greek yogurt is so creamy (even the nonfat kind), and so tangy it will make your toes curl. I don't know what weirdo thought fermented dairy sounded like a winner, but god bless his deviant soul. </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">On the heels of sampling some of the tastiest cheesecake in town at <a href="http://estadio-dc.com/">Estadio </a>(manchego cheesecake w/quince preserves and pistachio granola), I felt inspired to make a great cheesecake with Greek yogurt. So when I attempted it over Labor Day weekend and it was only so-so, I was bummed. Not only was it not up to my eating standards, but I didn't want to blog about it. I wanted to try again and I wanted it to be better. Better, damnit. </span><br />
<br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">So I did. And it was. Way, way better.</span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss6TwTOSKi8gPsshV3n-q61l4hu8mX-CGAOB5fTGt7CGBtGO15FwQBLuxC4Dz2LxJ6LH-IV4uyTfONpLtpFFXI9gzJT_xgpBB9VJZJjFW7NVooPAxckcxOphoBe-HX0-mXe8Sn7AYgik/s1600/IMG_0577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgss6TwTOSKi8gPsshV3n-q61l4hu8mX-CGAOB5fTGt7CGBtGO15FwQBLuxC4Dz2LxJ6LH-IV4uyTfONpLtpFFXI9gzJT_xgpBB9VJZJjFW7NVooPAxckcxOphoBe-HX0-mXe8Sn7AYgik/s400/IMG_0577.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgiNavHzH4YKEVa1-wd0QeWwjp3UP_nRUWbRk4f8tr3-etyEdEnVw45j8dICvkb4b3MaQoINqCZbH7ZZYFFKpI6BEgvzh3SJHp5bha8bqA6V4ld2bisBAJdIJC6qoSK5i0tiOpashATM/s1600/IMG_0579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgiNavHzH4YKEVa1-wd0QeWwjp3UP_nRUWbRk4f8tr3-etyEdEnVw45j8dICvkb4b3MaQoINqCZbH7ZZYFFKpI6BEgvzh3SJHp5bha8bqA6V4ld2bisBAJdIJC6qoSK5i0tiOpashATM/s400/IMG_0579.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWQiClTkN-LabAuwJ_QVXulexWmB0t-jAtkvRNmhNK3DdUhBCEWl-jnmzw6ZQnnbHZl7HUXf3IHqexDqDWsoIORD46pAriHAdX_4Py_KD4teguHyg_xT5uZscvw2iwV9AmU3th60aI2E/s1600/IMG_0582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWQiClTkN-LabAuwJ_QVXulexWmB0t-jAtkvRNmhNK3DdUhBCEWl-jnmzw6ZQnnbHZl7HUXf3IHqexDqDWsoIORD46pAriHAdX_4Py_KD4teguHyg_xT5uZscvw2iwV9AmU3th60aI2E/s400/IMG_0582.JPG" width="267" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The first time around, I used too much yogurt. The cake didn't have enough substance and it just kind fell apart when I sliced it. I also decided to beat the egg whites before adding them (some cheesecake recipes call for beaten whites and I thought this would make for a fluffier cake). But it was too fluffy, resulting in more of a souffle than a cheesecake. Plus I had the genius (read: opposite of genius) idea to use some of the caramel sauce as the binder for the graham cracker crust. That was straight stupid. It made the crust hard and chewy - not a good counterpart to something soft and creamy like cheesecake. But I make these mistakes so you don't have to. You're welcome.</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">The second time around, I switched up the proportions and simplified the recipe. I should have known that simpler is (almost) always better. I got a much sturdier cake that cut like a dream. And the flavor was exactly as I'd hoped - the cake was tang-central, properly sweetened with the honey caramel sauce. </span><br />
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<span style="color: #444444; font-family: Georgia;">And that sauce? It's truly obscene. Like, prepare-to-lock-your-fridge-and-throw-away-the-key obscene, unless you want to drink it all before the cheesecake hits the table. I wanted a honey topping because Greek yogurt and honey go together like Larry and Balki. When I was first making it, I was actually prepared to be disappointed. The quantity was overwhelming (fixed for you below) and as I was pouring in the condensed milk, I just didn't think it was going to taste like honey <em>or </em>caramel. And honestly, the honey flavor isn't that strong. But shoot, the flavor of awesome comes through in full effect. I guess that's what sugar, sugar, sugar and butter will result in.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Finally, I read a lot of articles about whether to use the oft-questioned water bath. Some folks are convinced that cooking a cheesecake in a water bath results in a moister, more evenly cooked cheesecake. Others insist that it makes no difference. I concluded that the extra work + risk of leakage into my springform pan = not worth it. I'm pretty sure, for this cheesecake recipe at least, there was nothing to be gained from a water bath, so save yourself the trouble.</span><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiH0zin6pBEvvlxREHMRFfQ9XKvxwrXVADHzwxsoTJDMFXz1u1jQ57-8xcU6_A5FKRlNjU2CRjgM0Yeb1A-TXddbwS1tPxtBlUTvcAKbeV7z41PkGYGo4gbGQJ9mIwteOnSVHOaQLmh4/s1600/IMG_0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXiH0zin6pBEvvlxREHMRFfQ9XKvxwrXVADHzwxsoTJDMFXz1u1jQ57-8xcU6_A5FKRlNjU2CRjgM0Yeb1A-TXddbwS1tPxtBlUTvcAKbeV7z41PkGYGo4gbGQJ9mIwteOnSVHOaQLmh4/s400/IMG_0605.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1G4PWRqkCuBTlJ_u2BwXZ4ZxT2r3-wad0vms0lm4IRe3RRcfbppPcGhoQCtqSpuV7um5_fttSirz8bK5UcXmo9jbKfhUMX7azYKTAw1vb1GmqExR5S3srqIp6-911O2dVkr3ofED-us/s1600/IMG_0612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1G4PWRqkCuBTlJ_u2BwXZ4ZxT2r3-wad0vms0lm4IRe3RRcfbppPcGhoQCtqSpuV7um5_fttSirz8bK5UcXmo9jbKfhUMX7azYKTAw1vb1GmqExR5S3srqIp6-911O2dVkr3ofED-us/s400/IMG_0612.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOVTguUZHpKYeQV4UrzL_8tqnq_5qBDHrO9asm0nQCMDvF0ToYENKgMHl4uyh9QjoLp7fXy6vII4QNfNOL1CJ0hyphenhyphen2H2ZCvhkDSDEoy-QlisCfAkudQ8uemMTrBXByvQM04sUi1OrLpN8/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOVTguUZHpKYeQV4UrzL_8tqnq_5qBDHrO9asm0nQCMDvF0ToYENKgMHl4uyh9QjoLp7fXy6vII4QNfNOL1CJ0hyphenhyphen2H2ZCvhkDSDEoy-QlisCfAkudQ8uemMTrBXByvQM04sUi1OrLpN8/s400/IMG_0626.JPG" width="400" /></a><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><i><u>Greek Yogurt Cheesecake w/Honey Caramel Drizzle</u></i></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">*<i>Note</i>: The recipe below is for a standard 9" or 10" cheesecake. Pictured above is a 6" cheesecake, which I made by halving the ingredients (except for the crust, as noted in the instructions). I would stick with the same amount of caramel drizzle regardless of the size of the cheesecake (the original caramel drizzle recipe is double what I have listed below and it results in so much caramel, it was coming out my ears). </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><u>Graham Cracker Crust</u></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">15 graham crackers (15 of the big rectangles)</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">5 tbs. melted butter</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"> </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">(for a 6" pan, use 6 graham crackers and 2 tbs. butter)</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Grease a 9" or 10" springform pan with butter. </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Break down crackers into crumbs using a food processor or blender. Add melted butter to graham crumbs and stir. The mix will still be crumbly, but moist. Press crumbs evenly into the greased pan, spreading slightly up the sides of the pan. Place pan in the refrigerator while you make the filling.</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><u>Cheesecake</u></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">16 oz. lowfat cream cheese or n<span class="Apple-style-span" style="background-color: white; line-height: 16px;"><i style="font-style: normal;">eufchâtel</i> (2 packages), room temperature</span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="background-color: white; line-height: 16px;">1 cup sugar</span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="background-color: white; line-height: 16px;">1-1/2 cups plain, nonfat Greek yogurt</span></span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span class="Apple-style-span" style="background-color: white; line-height: 16px;">2 egg, plus 4 egg whites</span></span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 325 degrees. Using an electric mixer, blend room temperature cream cheese with sugar. (It is imperative for this recipe that the cream cheese be room temperature, otherwise you will have cream cheese chunks. If you are absolutely out of time, microwave the cream cheese in 5 second increments until soft.)</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Mix in yogurt, eggs and egg whites. Continue to mix with electric mixer until smooth. The batter will be runny, like a cake batter. Pour batter into chilled pan over the graham crust.</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Bake at 325 degrees for 45-55 minutes (time will depend on the size of the pan; larger pan will cook faster). Cook until cake is mostly set, but the center is still jiggly. The cake will rise a little and you might see browning around the edges, but you won't see any browning on the top. </span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Let cool and then refrigerate for at least 2 hours before serving.</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><u>Honey Caramel Drizzle</u> (</span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">from <a href="http://myhomemdelife.blogspot.com/2010/10/ive-been-called-evil-caramel-sauce.html">My Homemade Life</a>)</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 cup honey</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4 tbs. (1/2 stick) unsalted butter</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/3 cup brown sugar</span><br />
<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">7 oz. sweetened condensed milk (1/2 can)</span><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Add honey, butter and brown sugar to a small saucepan and bring to a roiling boil. Let boil for two full minutes. Remove from heat and stir in sweetened condensed milk. </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Serve warm or store in the refrigerator in an airtight container. When ready to use, microwave the sauce in 20 second increments, stirring each time (this sauce will burn easily in the microwave, so don't overdo it). </span><br />
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<span style="color: #444444; font-family: Georgia;">Drizzle slices of cheesecake with warm honey caramel sauce.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com3tag:blogger.com,1999:blog-5533340025809517810.post-29358260312478766262011-08-31T18:34:00.000-04:002011-08-31T18:34:22.976-04:00Food Court Salvation: Spicy Red Lettuce Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc1xZtWNyaa_cz6Ccvsn21Iu7MTNoLdPDaeLe85_QVhulh3DO4-JSsHyevDzMlXQxJp2qPkjvzjC1an_Sc8da6ILUvYkELdjn1UmxRTc2K2L1IOma7JrCO0vrhm24r9HVhCKSqKHWmP0/s1600/IMG_0166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPc1xZtWNyaa_cz6Ccvsn21Iu7MTNoLdPDaeLe85_QVhulh3DO4-JSsHyevDzMlXQxJp2qPkjvzjC1an_Sc8da6ILUvYkELdjn1UmxRTc2K2L1IOma7JrCO0vrhm24r9HVhCKSqKHWmP0/s400/IMG_0166.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">If you try to maintain any semblance of a healthy lifestyle, you don't get psyched to eat in mall food courts. (Unless of course, you have a weakness for Arby's - not naming any names here - in which case, bring on the Horsey Sauce.) It recently got to the point where I was pushing "business casual" a little too far, so I resignedly hit the mall. Cringe. I used to relish the mall. I could spend hours window shopping and searching for killer deals. But that was back when: a) I could leisurely cruise the mall on a weekday, sans the throngs of weekend shoppers who, literally, could not give a sh*t that they are directly in your way of getting anywhere; and b) I had reason to shop for clothes other than button-down shirts and knee-length skirts. </span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">So picture this: you're tired of shopping and hungry for a salad. You survey your food court choices - bad, bad, worse, barf-worthy, and then . . . a little ray of hope? <a href="http://www.saladcreations.net/">Salad Creations</a>. It looked pretty unimpressive with its sad neon sign and non-existent line, but nothing was pre-packaged and the ingredients looked pretty fresh. So I ordered the spicy veggie salad, which included cilantro and cayenne pepper, two of my faves. I can safely say that my expectations (granted, they were low) were blown out of the water. The food court grew dim and a shiny gold light emanated from my plastic salad container.* Angel voices poured from the greens.* Shoppers crowded around me for a glimpse of my ethereal meal.*</span><br />
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<em><span style="font-size: x-small;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">*Gross exaggerations. But, heck, the salad was good. </span></span></em><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySAXDJlx4R8_AfBWjq6q4N6IMQEMHJfcjnUHXbsq8Gwd-YppvrnJIn9n-pq0YZvzNj6YR0RFEHFm1FdVnexYqzkFNItpAA-yf1u903B_hq4kHdWken6unQXbBfQ8DQFFx4TvYuF_Pz1s/s1600/IMG_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiySAXDJlx4R8_AfBWjq6q4N6IMQEMHJfcjnUHXbsq8Gwd-YppvrnJIn9n-pq0YZvzNj6YR0RFEHFm1FdVnexYqzkFNItpAA-yf1u903B_hq4kHdWken6unQXbBfQ8DQFFx4TvYuF_Pz1s/s400/IMG_0132.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXmnWwh1Td1H5S0gJ5RKC4eKSIywFecbJJs3BjXbVbokNJo6-Yq9GEa1u7XSQbPka2qcvpDp5sWMBQDrZ2s1MaHv-R2t_2MWlJUt5xxZ-E14OKVr7GNnD6ExBmTSZTKXioiwVf8TdIuw/s1600/IMG_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXmnWwh1Td1H5S0gJ5RKC4eKSIywFecbJJs3BjXbVbokNJo6-Yq9GEa1u7XSQbPka2qcvpDp5sWMBQDrZ2s1MaHv-R2t_2MWlJUt5xxZ-E14OKVr7GNnD6ExBmTSZTKXioiwVf8TdIuw/s400/IMG_0137.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">These red beauties came straight from our little veggie garden. And in case anyone's curious, the photo above might be one of my favorite that I've ever taken. </span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5NDsHN69u-PppVnL9KCekSE8qPhOhqZipIcLV1_UhwxXWJUUh01foo9X3-IzE2dQ4gZL7NfeeSbDgVsg1VolRDaM2A5RWp4ikWlz8ylaX3NsLxHAREVWbqjyiH4B3-AhXiyE396S-vk/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl5NDsHN69u-PppVnL9KCekSE8qPhOhqZipIcLV1_UhwxXWJUUh01foo9X3-IzE2dQ4gZL7NfeeSbDgVsg1VolRDaM2A5RWp4ikWlz8ylaX3NsLxHAREVWbqjyiH4B3-AhXiyE396S-vk/s400/IMG_0150.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eztGyx5qq7h65Iev4PQtikmdNYUmYhxp6jfLSBsy-gyLhsjI63pHHG23hnaMOvSlnOXHPploGkATJ7Hnmk3h5MBHChgZvsPVEHo-JcdEHW6sNLcwrbsx1EOsq0r3v5OWWSeh2Rt95co/s1600/IMG_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_eztGyx5qq7h65Iev4PQtikmdNYUmYhxp6jfLSBsy-gyLhsjI63pHHG23hnaMOvSlnOXHPploGkATJ7Hnmk3h5MBHChgZvsPVEHo-JcdEHW6sNLcwrbsx1EOsq0r3v5OWWSeh2Rt95co/s400/IMG_0156.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Shortly after my Salad Creations revelation, I decided I needed to recreate it at home. The key players are the cilantro, the cayenne pepper and the avocado. Nothing too crazy about the ingredients individually, but the combo is a flavor bonanza that's hard to find elsewhere in a cold salad. My friend Jenn was coming over for dinner - one of my few friends that I could serve a vegetarian salad to as a main course and not have her question it - so I gathered my fixins and let 'er rip. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">My salad didn't taste exactly like the one from Salad Creations (I have to imagine that they use a high dose of salty seasoning that jacks up the flavor), but mine was pretty darn good. I've found that cilantro is a polarizing herb - people either love it or hate it. But when coupled with the spicy cayenne pepper, creamy avocado and crisp red lettuce, I can't imagine anyone not liking this salad. The cilantro and pepper provide a flavorful heat and the avocado is like a soothing palate cleanser. A built-in sorbet if you will. In any event, for those who like to make salads at home, this is a fun, delicious twist on your average veggie salad. And if it's not on your radar, red lettuce is awesome. It's no more expensive than romaine, but in my opinion, the curly red leaves retain their crispness better. Make it happen.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHync9cbZ6fGyuRPwQlA_8Gnbl5LHtvyXKeyts5uiNLP-IYlWhps0scATl55z85oXWmZPt14SN-P2eYBao8Dd1ZHFcc8AQA4YVAqBVy8SZHh-e9_NZpqAcyQJLvqNjHBntEwn28sAUVc/s1600/IMG_0175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifHync9cbZ6fGyuRPwQlA_8Gnbl5LHtvyXKeyts5uiNLP-IYlWhps0scATl55z85oXWmZPt14SN-P2eYBao8Dd1ZHFcc8AQA4YVAqBVy8SZHh-e9_NZpqAcyQJLvqNjHBntEwn28sAUVc/s400/IMG_0175.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbVxVamUt4gcJ72aYz_oNmKyUs7aTQNKg37Pmu7EYqcYtr_F4gj58fz7ABm4i_YcFcCI_YhXES2WYvxUznVURAgLdHKEjfSYwUoO7pAxDz9d0XNBtkf8J_4B2v-6vQbWK7GTJck0Q7So/s1600/IMG_0165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdbVxVamUt4gcJ72aYz_oNmKyUs7aTQNKg37Pmu7EYqcYtr_F4gj58fz7ABm4i_YcFcCI_YhXES2WYvxUznVURAgLdHKEjfSYwUoO7pAxDz9d0XNBtkf8J_4B2v-6vQbWK7GTJck0Q7So/s400/IMG_0165.JPG" width="400" /></a></div><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I served the salad with rosemary roasted sweet potato slices, which were a perfect, hearty compliment. Instructions included below.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCN3GAtjd8ls39z43EhMt_uLsR5x-c2L7Mj20uS9lnutbUz1waF6ChqFBmNJK3mn4_JPYmWi9QDNtfak8KoX31oU-WUEqhuKbikLuSF0sSWziEZU8sd-j4-jFpml_WdihBcI4t2fcH8M0/s1600/IMG_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCN3GAtjd8ls39z43EhMt_uLsR5x-c2L7Mj20uS9lnutbUz1waF6ChqFBmNJK3mn4_JPYmWi9QDNtfak8KoX31oU-WUEqhuKbikLuSF0sSWziEZU8sd-j4-jFpml_WdihBcI4t2fcH8M0/s400/IMG_0129.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sa7SsxeoOAxYtxleTIvAaO1-LQI9Nj96biPvYAu_zlOPAcu7hNqIOTyw8FyRrN_mEfaSyK1Ol88PC3FfNLRq9p4_7TKm40q7sFD3PVwLyRDufIexipZyXsS4-jJpqtBpR0RQpiJWMCw/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sa7SsxeoOAxYtxleTIvAaO1-LQI9Nj96biPvYAu_zlOPAcu7hNqIOTyw8FyRrN_mEfaSyK1Ol88PC3FfNLRq9p4_7TKm40q7sFD3PVwLyRDufIexipZyXsS4-jJpqtBpR0RQpiJWMCw/s400/IMG_0154.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDq7JsehELmX0w-jVuiz6mjA41gifwJjaTJmG6D2LlPa0frIqTzqpxgpPbHcTF3QwHAvtpZpIqaAsq0qGnjLgJvghPHnWaXWha80JgZcaQByJt5ovIAHInuREZ1qWr2J_6vLl08qmH_OY/s1600/IMG_0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDq7JsehELmX0w-jVuiz6mjA41gifwJjaTJmG6D2LlPa0frIqTzqpxgpPbHcTF3QwHAvtpZpIqaAsq0qGnjLgJvghPHnWaXWha80JgZcaQByJt5ovIAHInuREZ1qWr2J_6vLl08qmH_OY/s400/IMG_0183.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<u><i><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Spicy Red Lettuce Salad</span></i></u><br />
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<i><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Serves 4 as an appetizer, 2-3 as a main course</span></i><br />
<br />
<u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Salad</span></u><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 large head of red lettuce</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 big carrots, shredded</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 large tomato (or 3-4 little guys), diced</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 cucumber, cut into chunks</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 green bell pepper, cut into chunks </span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3/4 cups black beans, rinsed and drained</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 whole avocado, diced</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">cilantro, roughly chopped (I used 1 heaping cup of leaves loosely packed, or about 1/2 a bunch)</span><br />
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<u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Dressing</span></u><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3 tbs. olive oil</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tbs. balsamic vinegar</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 tsp. cayenne pepper</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 tsp. seasoning salt</span><br />
<span style="color: #444444; font-family: Georgia;">(makes for a lightly dressed salad)</span><br />
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<span style="color: #444444;"></span><span style="color: #444444;"><span style="font-family: Georgia;">Add all salad ingredients to a bowl. Mix dressing ingredients in a small bowl with a whisk and pour over salad. Toss the salad to distribute dressing.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></span><br />
<i><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Serving suggestion: Roasted Rosemary Sweet Potatoes (serves 4)</span></i><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Wash and slice two sweet potatoes or yams, unpeeled (I might peel off a few strips if the skin is particularly rough or knotty). Toss potato slices in 3 tbs olive oil and 2 tbs chopped, fresh rosemary. Bake at 400 degrees for 30-40 minutes or until roasted. Flip potatoes halfway through roasting.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com2tag:blogger.com,1999:blog-5533340025809517810.post-23368630812434265362011-08-29T11:15:00.000-04:002011-08-29T11:15:00.088-04:00Chewy Chocolate Chip Gingerbread Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh_TqoT98uuJ_5tLBv0Qs74ImBDmTdURcv3f3pD32V_KNz9LfepuyRVQR6L-ax3fCw0aUlYH6CsI0MgfaDgXZY5aQCPxaKTJ9Xf9B-WpDlKDS9_oj-Sl9Pw6Ram-jZl3gHR__QPZ1A1Y/s1600/IMG_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLh_TqoT98uuJ_5tLBv0Qs74ImBDmTdURcv3f3pD32V_KNz9LfepuyRVQR6L-ax3fCw0aUlYH6CsI0MgfaDgXZY5aQCPxaKTJ9Xf9B-WpDlKDS9_oj-Sl9Pw6Ram-jZl3gHR__QPZ1A1Y/s400/IMG_0487.JPG" width="400" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfXlyttEWFhDb8hXwRfJCZfHht_607PfOPRzrSwoPAyFHnvXjiD4PgDkXF8eO-fNFaqhDWq3yS8N3-O-4UeEQvw-nECFV-eR_CsxK8WvIPNyig8jX_IwlkYtcfZ7vFdLaBqA_NUM1A10/s1600/IMG_0478.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfXlyttEWFhDb8hXwRfJCZfHht_607PfOPRzrSwoPAyFHnvXjiD4PgDkXF8eO-fNFaqhDWq3yS8N3-O-4UeEQvw-nECFV-eR_CsxK8WvIPNyig8jX_IwlkYtcfZ7vFdLaBqA_NUM1A10/s400/IMG_0478.JPG" width="400" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Good news: we survived the earthquake. And the hurricane. The only casualties were an Ikea picture frame (earthquake) and a Saturday bike ride (Irene). And I may have sustained some minor injuries to my liver. Nothing like a natural disaster to promote drinking. On the upside, as a result of Mother Nature's two field days, I got an entire afternoon off work and had reason to test out this recipe for chocolate chip gingerbread cookies. Two big wins in my book. </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
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<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/AVvXsEi6xFdAz8zik9mhn4X7w7PeTuyFhcJ4-qh4wRMFzX4Qhl3yvrRfQvGQ3russazzy93r7G8aXoer14NnlQgO7W_aoRa_3pbRtV6UcLs7RovMpKfSyldI_AAM6yzTTlLnBSHLL8d1RNtOxaU/s1600/IMG_0444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xFdAz8zik9mhn4X7w7PeTuyFhcJ4-qh4wRMFzX4Qhl3yvrRfQvGQ3russazzy93r7G8aXoer14NnlQgO7W_aoRa_3pbRtV6UcLs7RovMpKfSyldI_AAM6yzTTlLnBSHLL8d1RNtOxaU/s400/IMG_0444.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCXCt84OxNnpNZN_ZPw8QaVbjqYxF04Lnazw_4D5o0Mgse50_1_qM-e8sOR3uXFBE2E-DayMAkgUN78mqbgQek7ygzei32Pd-DkYuOlc9IbSmCJE8PU6X8oxxaMPnhEpk_2ZVQygVGAg/s1600/IMG_0446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCXCt84OxNnpNZN_ZPw8QaVbjqYxF04Lnazw_4D5o0Mgse50_1_qM-e8sOR3uXFBE2E-DayMAkgUN78mqbgQek7ygzei32Pd-DkYuOlc9IbSmCJE8PU6X8oxxaMPnhEpk_2ZVQygVGAg/s400/IMG_0446.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">A couple weeks ago, I went to a bachelorette party at a resort in Leesburg, VA. Before I got there, the girls had gone to the <a href="http://www.loudounfarmersmarkets.org/Leesburg.php">Leesburg Farmer's Market</a> and returned with a solid haul. (I wish I could have joined them, but unfortunately, no amount of sacrificial Ikea frames was going to get me out of work that Saturday morning.) The gals bought homemade yogurt, fresh flowers and an assortment of locally-made cookies. Oh, the cookies. </span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The cookies came from <a href="http://www.lolacookies.com/">Lola Cookies & Treats</a> and yikes, they were dangerous. </span><span style="color: #444444; font-family: Georgia;">One flavor in particular, the ginger chocolate chip, blew me away. Generally, if I look at a cookie tray and chocolate chip is an option, that's what I choose. And when I go for something different, I usually wish I had just chosen chocolate chip. But Lola's gingers - which showed no visible signs of chocolate chips - looked super chewy and smelled like ginger heaven. Little did I know that hidden in the depths of each brown-sugary ginger bite, was bits of milk chocolate. When I started munching and discovered the chocolate chips, I nearly. freaking. screamed. In case you haven't noticed, I'm really passionate about good desserts. (Largely because so many storebought desserts are a tragic failure and a waste of calories.) </span><br />
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<span style="color: #444444; font-family: Georgia;">The ginger base of the cookie was just as deliciously chewy as it looked and the big chocolate chips were like solid flavor gold. Mixing ginger cookies with chocolate had never occurred to me. Surprise flavor combinations rock my baking world.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDc9g4dQoXb107ZICIf5Ehv6gmFHi90EvkoWcw_NY-k3iMGuW1oEhArPvPF5zFH0aWMzobkYSuAGDJTCK2zMoB89GcdD8O1b3uMpRvDw0gErmhgfsVYqScOKVlMBP6y0ZNsvhR28ABTQ/s1600/IMG_0457.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieDc9g4dQoXb107ZICIf5Ehv6gmFHi90EvkoWcw_NY-k3iMGuW1oEhArPvPF5zFH0aWMzobkYSuAGDJTCK2zMoB89GcdD8O1b3uMpRvDw0gErmhgfsVYqScOKVlMBP6y0ZNsvhR28ABTQ/s400/IMG_0457.JPG" width="400" /></a><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjG_Vv9laCJFrOTh0jGzEztTVq0Z2nG6Te0MgiQgVDUmEghgcE7S1FVMSePTTMYF49iDy_MWWh7lTS-7AV13qc0ItKpnVd4T3OFkVjEZh2bNocWPkw1RBO4lWuHtTFJeJUitGulA8k2Y/s1600/IMG_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjG_Vv9laCJFrOTh0jGzEztTVq0Z2nG6Te0MgiQgVDUmEghgcE7S1FVMSePTTMYF49iDy_MWWh7lTS-7AV13qc0ItKpnVd4T3OFkVjEZh2bNocWPkw1RBO4lWuHtTFJeJUitGulA8k2Y/s400/IMG_0470.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlncwGvBuUAmF1unlWN0Vfep9imJseS5yXEiVo7ww-ca2h0HPpCh43PKgvGiDJ1cKeWZ3LZESYs7ILn-GS5Quk745JJ4x9FntojCEDxSOcgjYhi7UGkrG5opTM5kMbHsDXxsptUdrrm_Y/s1600/IMG_0471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlncwGvBuUAmF1unlWN0Vfep9imJseS5yXEiVo7ww-ca2h0HPpCh43PKgvGiDJ1cKeWZ3LZESYs7ILn-GS5Quk745JJ4x9FntojCEDxSOcgjYhi7UGkrG5opTM5kMbHsDXxsptUdrrm_Y/s400/IMG_0471.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">One of the reasons I loved the Lola's cookies so much is because the chocolate was a total surprise. They just looked like regular ginger cookies and then, BAM! Chocolatey goodness. So here, I wanted that traditional ginger cookie look of cracks on top, with surprise chocolate chips in the middle. But it's a little time consuming to fold the chocolate chips in the the center of each individual cookie. And I'm guessing the general public is not obsessed with hiding their chocolate chips like me. So for this recipe, I recommend that you just fold the chocolate chips into the dough. If you like the idea of "surprise" cookies, take 5-6 large chocolate chips and press them into the center of a pre-scooped dough ball (like in the photo above). Then wrap the dough around the chocolate chips and roll between your palms for an even ball shape. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEdOCw9deDnOD4hlHVOsOqgOiYpea8uf9Q0WFvelUCFGtGa3mRwFP5Bx0WhaD0sRRB26IEcG1PcC8myr5FR3tZfMS7Vtd-LJsXDpmby5g-d5cxNuZ6XdepM-BkeN3flAJp1V-X4RqzdU/s1600/IMG_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEdOCw9deDnOD4hlHVOsOqgOiYpea8uf9Q0WFvelUCFGtGa3mRwFP5Bx0WhaD0sRRB26IEcG1PcC8myr5FR3tZfMS7Vtd-LJsXDpmby5g-d5cxNuZ6XdepM-BkeN3flAJp1V-X4RqzdU/s400/IMG_0477.JPG" width="400" /></a><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><i><u>Chewy Chocolate Chip Gingerbread Cookies</u></i></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Ginger cookie recipe from <a href="http://www.epicurious.com/recipes/member/views/CHEWY-GINGER-COOKIES-1247130">epicurious</a></span></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><i></i></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><i>Makes 30 2" cookies</i></span></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2-1/4 cups all purpose flour</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tsp. baking soda</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 tsp. salt</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. cinnamon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. ground ginger</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 tsp. ground cloves</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3/4 cups (1-1/2 sticks) butter, room temperature</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cup brown sugar</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 egg</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 cup molasses (unsulphured)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cup large chocolate chips (Ghirardelli and Guittard brands are both large)</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">sugar for rolling (1/4 cup)</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees. Stir together first 6 ingredients. Cut room temperature butter into chunks and add to dry ingredients. If you've forgotten to take your butter out early, microwave butter for 7 seconds, flip, and microwave for another 7 seconds. Using a hand mixer or stand mixer, blend dry ingredients and butter for 4 to 5 minutes or until the mix resembles brown sugar. There should be no chunks of butter remaining.</span></div><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Add brown sugar and mix for another 30 seconds. Add egg and molasses; mix until fully incorporated. Fold in chocolate chips with a spatula (obviously, if you can't find large chocolate chips, regular-sized chips are fine). Using a medium cookie scoop, scoop out even portions of cookie dough and roll between your palms to get a nice round ball. If you don't have a cookie scoop, use two tablespoons of dough per cookie. Roll each dough ball in sugar. Place each ball on a parchment-lined or silpat-lined baking pan around 2 inches from the next cookie. </span><span class="Apple-style-span" style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Bake at 350 for 11-12 minutes.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia;"><span style="color: #444444;">Please report back if you are as obsessed with the result as me. Thx.</span></span><br />
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<span style="font-family: Georgia;"><span style="color: #444444;"><em>Note: </em>Molasses smells bad. Just trust the recipe. I used Grandma's Original (unsulphured). Just make sure to buy molasses that is unsulphured and don't buy anything that says robust or blackstrap. </span></span></div><br />
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</div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com0tag:blogger.com,1999:blog-5533340025809517810.post-77605950459226435742011-07-11T12:01:00.000-04:002011-07-11T12:01:19.608-04:00Mini Chess Pies for the Birthday Girl<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTVRx6BsPGtXUJommUbqRAXSzh2FKDHC7siEv1zS54ck8PGCWXDFFgyIV8xaoGHr9OwKkHwyS7vvS2lX8UZVzVXFiJ6qecJmvGqWjyKWOYlvHQiLEJTPzzc_6p-QB-OZLlGbSu-ZlSdw/s1600/IMG_9333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYTVRx6BsPGtXUJommUbqRAXSzh2FKDHC7siEv1zS54ck8PGCWXDFFgyIV8xaoGHr9OwKkHwyS7vvS2lX8UZVzVXFiJ6qecJmvGqWjyKWOYlvHQiLEJTPzzc_6p-QB-OZLlGbSu-ZlSdw/s400/IMG_9333.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQywilQZOhcpWUFL0qisZRWEru0TK9zcwRuqU8GGiLP3GsUUXQJfbNGAJLhziw4DPsil2HT8KDTKDn-F1BZW2Cf80AyuM2AdKQZtNJ551cgJCYEhstIx4yBAy9BZrny-vEZRXzUtAdqw/s1600/IMG_9323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQywilQZOhcpWUFL0qisZRWEru0TK9zcwRuqU8GGiLP3GsUUXQJfbNGAJLhziw4DPsil2HT8KDTKDn-F1BZW2Cf80AyuM2AdKQZtNJ551cgJCYEhstIx4yBAy9BZrny-vEZRXzUtAdqw/s400/IMG_9323.JPG" width="400" /></a></div><div style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
Some birthday girls like to be treated to breakfast in bed. Perhaps eggs and hash browns with a side of bacon on the plate. Today's birthday girl opted for breakfast on the road (in the middle of a 70 mile bike ride). And a side of bacon served out of a bike jersey (literally, one of the birthday celebrants stashed some bacon strips in her jersey for snacking while she pedaled). Unfortunately, I missed the birthday bike ride and what sounds like the crème de la crème of cycling rest stops that was rumored to include cupcakes, grilled cheese and lots and lots of bacon. (Clink, clink - those are the shackles of my job that kept me from birthday bike riding fun.)</div><div style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><br />
</div><div style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Foooortunately, Birthday Girl wanted to keep on celebrating with an evening rooftop bbq! I didn't get out of work until late in the afternoon and I knew if I wanted to bake something, it would have to be super quick. So I took an already fast dessert, chess pie, and pared it down to individual chessies. Making mini chess pies cut down on cooking time <i>and </i>made for cute and easy serving. Perfect for an outdoor bbq.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIt5oAJQW3Va9YTQyHPep5s1mtjKqn7w7bYE9FKwE0wTnpH1DVdhqMXI4lhAa6itPOif80Hh2UNP_pp3XAW2L4a7s66KIh8iWwVILXnBF1EyVoJXhLMxAMZs9rzJI1Qq81H59gtm7ixY/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIt5oAJQW3Va9YTQyHPep5s1mtjKqn7w7bYE9FKwE0wTnpH1DVdhqMXI4lhAa6itPOif80Hh2UNP_pp3XAW2L4a7s66KIh8iWwVILXnBF1EyVoJXhLMxAMZs9rzJI1Qq81H59gtm7ixY/s400/IMG_9300.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-gGyIUzE1Zkvq6L_W9_HGXAXO3O53ohJ16WxJwknYd5w-aBjJIJ8Z1Pj_38Gv5UyxNldSSc31JSPNxgYNOIkWS6wqo7YI00xmKxN8BfKFNF9_oBStJnckefVw-JC3FVfjdbd7DfSRjs/s1600/IMG_9306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm-gGyIUzE1Zkvq6L_W9_HGXAXO3O53ohJ16WxJwknYd5w-aBjJIJ8Z1Pj_38Gv5UyxNldSSc31JSPNxgYNOIkWS6wqo7YI00xmKxN8BfKFNF9_oBStJnckefVw-JC3FVfjdbd7DfSRjs/s400/IMG_9306.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: Georgia, "Times New Roman", serif; text-align: center;"><span style="font-size: x-small;"><i>(This guy seems to be questioning his future.)</i></span></div><div class="separator" style="clear: both; font-family: Georgia, "Times New Roman", serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08N_yW4jU7m8Zq4HNOIvJBMObPhPqH9Iozi3CyfjmpkFuLf2tfkOM9eMkw9VEYAHR8Ht9RcOMHBlZQRePy0-KO17hy1AoLmB87wnyDvbXunmwZhFw8ZHCfFkxjuX11oN2r0J4SxuPP4s/s1600/IMG_9308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg08N_yW4jU7m8Zq4HNOIvJBMObPhPqH9Iozi3CyfjmpkFuLf2tfkOM9eMkw9VEYAHR8Ht9RcOMHBlZQRePy0-KO17hy1AoLmB87wnyDvbXunmwZhFw8ZHCfFkxjuX11oN2r0J4SxuPP4s/s400/IMG_9308.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N0e7jWMo6SM_BczsQJqxSy1cLSWvMadCjgf0tkwK5xCplYOLk6mH0pLFj1EUAam3VM223cb_7H9OfS7dLe9F6UXD5fztt3fRUoOWX1BJ6MBCBRFmH1SQTnWlJAhiLABTuJWj6KBZYyA/s1600/IMG_9317.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2N0e7jWMo6SM_BczsQJqxSy1cLSWvMadCjgf0tkwK5xCplYOLk6mH0pLFj1EUAam3VM223cb_7H9OfS7dLe9F6UXD5fztt3fRUoOWX1BJ6MBCBRFmH1SQTnWlJAhiLABTuJWj6KBZYyA/s400/IMG_9317.JPG" width="400" /></a></div><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">There was a time when I didn't understand chess pie. I didn't understand why someone would want a dessert that was flavored with just sugar and butter, and didn't even have frosting (I'm biting my own tongue as I write this). No chocolate? No fruit filling? No thank you. (<em>Sidenote</em>: I didn't encounter chess pie until I moved to Washington, DC as an adult. Otherwise, I certainly would have had a better appreciation for the stuff. Probably from birth.)</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Then I actually tasted it. I sampled chess squares and crack pie and vinegar pie and hot damn, they were good. It was like little bites of sugary heaven. And it was a reminder of what an awesome science baking is. Chess pie is made from the most quintessential baking ingredients: eggs, flour, butter, and sugar. These commodities are cheap - or as cheap as food comes these days - and can be stirred together to produce edible gold.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEfERlvlQB-WJ4n0qkkGRLcRN57dIIxt-vvYX8ybr5UeTeDDpKg12joCcBaFxlFl0sevG-3j8cGp8daRAlVDDcN5ubhQg6P_vKL86vrk3IkcnBADRVK6EF1C4cxnF-OZRDuHJJD36od0/s1600/IMG_9324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUEfERlvlQB-WJ4n0qkkGRLcRN57dIIxt-vvYX8ybr5UeTeDDpKg12joCcBaFxlFl0sevG-3j8cGp8daRAlVDDcN5ubhQg6P_vKL86vrk3IkcnBADRVK6EF1C4cxnF-OZRDuHJJD36od0/s400/IMG_9324.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLvDPEtJZBtEN9fswjF-faIYJzEBZL36g-pxdn20a1AMD7tNE31yHN4t7WguP45jqKiuAIh8SvBFCzVEgfIrZJus9mwxo_WLqO0HRzgWW9LOhDyk69ibz4B65iGZ25y0YQC2e1iv5uY0/s1600/IMG_9327.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLvDPEtJZBtEN9fswjF-faIYJzEBZL36g-pxdn20a1AMD7tNE31yHN4t7WguP45jqKiuAIh8SvBFCzVEgfIrZJus9mwxo_WLqO0HRzgWW9LOhDyk69ibz4B65iGZ25y0YQC2e1iv5uY0/s400/IMG_9327.JPG" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Chess pie has many variations. Sometimes it has a pastry pie crust and sometimes the topping is made with cream cheese rather than egg whites. I'm sure that a great many varieties are equally delicious, but the beauty of this particular recipe is its ease. You likely have all of the ingredients in your kitchen right now and you can make it start to finish in under an hour. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzei1ko1ctPmR6wcn6x0FAUXK9qWxFi8QWLhKVmn_sbuzChlDPYf56nYr1zUqhnmT7qJHmIH4JRAu8Un0JY2zJi9b0oJFgozgjqOTFnvJQrLJEs51g8MTnATfpaw0EV12W1tY27gZ_AQ/s1600/IMG_9351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzei1ko1ctPmR6wcn6x0FAUXK9qWxFi8QWLhKVmn_sbuzChlDPYf56nYr1zUqhnmT7qJHmIH4JRAu8Un0JY2zJi9b0oJFgozgjqOTFnvJQrLJEs51g8MTnATfpaw0EV12W1tY27gZ_AQ/s400/IMG_9351.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhDFB_x-tTpbdwtBlJtqLek9x_1eZuuLX2mjCcVbNDBOmSuzlMW4FJDWJN0g-4tj_ByOspTALbqtW9YrxMZFFChe196psyjuSzN650KRYSoyt26Vj3xRXO4XkwwaM0yiTgXIW6jf3pq8h4/s1600/IMG_9343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFB_x-tTpbdwtBlJtqLek9x_1eZuuLX2mjCcVbNDBOmSuzlMW4FJDWJN0g-4tj_ByOspTALbqtW9YrxMZFFChe196psyjuSzN650KRYSoyt26Vj3xRXO4XkwwaM0yiTgXIW6jf3pq8h4/s400/IMG_9343.JPG" width="400" /></a></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">And here's the Birthday Girl (center), with our nation's capitol in the background. BG happens to hate hugs. As you might imagine, a girl who hates hugs gets more birthday hugs than any typical birthday girl. Obviously.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUwinwlV6h9y1h3UTEzGQ9k357zNHEsNhS5S72CdcpX09jKUyVJExywGnnVCslYXafgcY2s2VOJk3aFNP0UXTX86ryfsin6GHH3ut6FELPbRS5ws4U0Y-YRlFxYlAfygMKLfUe2-77JU/s1600/IMG_9372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguUwinwlV6h9y1h3UTEzGQ9k357zNHEsNhS5S72CdcpX09jKUyVJExywGnnVCslYXafgcY2s2VOJk3aFNP0UXTX86ryfsin6GHH3ut6FELPbRS5ws4U0Y-YRlFxYlAfygMKLfUe2-77JU/s400/IMG_9372.JPG" width="400" /></a></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><u><i>Mini Chess Pies</i> </u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">(adapted from <a href="http://www.cooks.com/rec/view/0,1710,155181-235196,00.html">cooks.com</a>)</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><i>Makes 24 individual pies</i></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><u>Base layer</u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1-1/2 cups unbleached, all-purpose flour</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1 cup sugar</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1 tsp. baking powder</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">2 egg yolks (save the whites for the topping)</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1/2 cup butter, softened</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1 tsp. vanilla</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><u>Topping</u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">3 eggs whites</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1-1/4 cup brown sugar</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">1 tsp. vanilla</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">Preheat oven to 300 degrees. Line two 12-cup muffin tins with paper liners. Stir or sift together dry ingredients for the base layer. Mix all base layer ingredients together using an electric mixer. Make sure butter is soft enough to be blended into try ingredients, but not melty. Mixture will be dry and crumbly. Divide evenly among muffin cups (around 2 heaping tbs. per cup). Press down evenly into muffin cups (tip: use the bottom of a glass that is slightly smaller than the muffin tins to pack down the crumbs).</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;">For topping, beat egg whites with an electric mixer until they are thick and foamy (tip: whites beat up best when close to room temperature). Mix in sugar and vanilla. Add a heaping spoonful of topping to each of the muffin cups and gently spread around with a spoon so that base layer is covered with topping.</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, "Times New Roman", serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Bake at 300 degrees for 20-24 minutes (22 minutes was perfect for me). Tops will puff up slightly and turn golden-brown. Let cool before serving. Present to your favorite birthday girl with a side of bacon. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">These mini pies still taste great after being stored overnight in an airtight container.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com1tag:blogger.com,1999:blog-5533340025809517810.post-2956969756151756392011-06-17T11:16:00.000-04:002011-06-17T11:16:31.101-04:00Swiss Chard with Baby Onions: Yuppie Alert<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_ZWFN50oSZL8YdPzEqcP-TnCZK-Z5kFKjinhYQh9hibAkh0aX1Ebg_VP1e_gWliYnnGpoWwXUlDF9KhuViFERDoGc58mQrjqbH1i8q-YK8RUH6j4B7GopzlailHRIODuTa9pKGrjIGs/s1600/IMG_9165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_ZWFN50oSZL8YdPzEqcP-TnCZK-Z5kFKjinhYQh9hibAkh0aX1Ebg_VP1e_gWliYnnGpoWwXUlDF9KhuViFERDoGc58mQrjqbH1i8q-YK8RUH6j4B7GopzlailHRIODuTa9pKGrjIGs/s400/IMG_9165.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Is it me, or is this like some kind of magical, Disney-world style vegetable? I mean <em>look </em>at those colors! You just don't find these kinds of greens in your local grocery store (at least not my grocery store). Or maybe these leaves are from outer space. Maybe when you come from a planet where the greens look and taste as good as these, you eat them morning, noon and night. And that's why aliens are all green and glowy. Stephen Hawking, I hope you're catching this breakthrough. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">You might be wondering how these extraterrestrial greens made their way onto my cutting board. Three letters - A-L-F. Nah, just kidding, the letters are C, S and A. Ours comes from <a href="http://www.shallowbrookfarmfresh.com/">Shallowbrook Farm</a> in Boyce, VA, though I haven't been there and cannot confirm nor deny whether their seed shipments come via UFO. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5DGpdyIl1iORg0q5bbTxlGZvYQrschU2_z17Vxevbwsdg92u9wntKEd-RFe6l8FFh5jxxmOWQLAcbaZyP1mg4ka0jPwz2O3EBqNpXhTNrhkN8-jMBP8GOOkZlrWBPWCPPJeOEmveHDk/s1600/IMG_9163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5DGpdyIl1iORg0q5bbTxlGZvYQrschU2_z17Vxevbwsdg92u9wntKEd-RFe6l8FFh5jxxmOWQLAcbaZyP1mg4ka0jPwz2O3EBqNpXhTNrhkN8-jMBP8GOOkZlrWBPWCPPJeOEmveHDk/s400/IMG_9163.JPG" width="400px" /></a></div><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/AVvXsEj8V3_Lul_1OZGmlJBaunNEF_71yLZJWGSAjbazxb8k5Kx83w6qgfstmzHt7JnKjW8GbuUzMEoYscGLKZn5s45Zy0-Z9AjTUjz-veJFfUZPX1nqxKC7yXo_0-7ZxVMNjiQhwi5NWTuaKgE/s1600/IMG_9180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V3_Lul_1OZGmlJBaunNEF_71yLZJWGSAjbazxb8k5Kx83w6qgfstmzHt7JnKjW8GbuUzMEoYscGLKZn5s45Zy0-Z9AjTUjz-veJFfUZPX1nqxKC7yXo_0-7ZxVMNjiQhwi5NWTuaKgE/s400/IMG_9180.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">CSA stands for community supported agriculture. But you knew that. Because CSAs are all the rage right now, particularly with young, urban professionals. And that's me. So duh, I signed up to have expensive vegetables trucked into downtown DC (near my office), so that I can cart them home on the overcrowded Metro and do everything in my power scarf them down in the 3 days I have until they go bad. Oh, there's wacky vegetables I wouldn't even sneeze on at the grocery store? That's the charming allure of CSA shipments! </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">In all seriousness, I'm not down on the CSA - it just involves a learning curve. Our shipments comes on Wednesday and I've learned that unless Travis and I are going to eat two zucchinis and two squash by Friday, I need to slice them up and put them in the freezer. I've learned that CSA veggies are in fact much more delicious than grocery store vegetables, and so they really only need salt, pepper and a little oil if you want to cook them. I've learned that everything needs to go in the fridge. Immediately. Better yet, everything needs to be cut up and ready to eat straight away - that will increase the odds of consumption before they go bad.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">I really like supporting farmer Eric of Shallowbrook Farms. He sends out long, informative emails about the weather and crops (I think he's managing expectations). It's like we're already BFFs. And I understand that the reason the veggies go bad so quickly is that they aren't treated with the same chemicals that many commercial farms use to preserve vegetables for cross-country shipping and days or weeks on the store shelf (at least I hope that's why, otherwise Eric's got some explaining to do). So for these reasons, I'm going to keep trying to make this CSA business work.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLT95fUvD0zmYFAVdl0nl9ESjL_cjQ8O0ip-qh5Tg4pgRPzVCqR1nDli9aS4rSTAKHCD3aU3V310VjE9s8s1xEIMQqWhe6m009Ardx0PWZ9IGZlq53p_hkTjlgi_vQgXDuIlfHH9ok0I/s1600/IMG_9184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLT95fUvD0zmYFAVdl0nl9ESjL_cjQ8O0ip-qh5Tg4pgRPzVCqR1nDli9aS4rSTAKHCD3aU3V310VjE9s8s1xEIMQqWhe6m009Ardx0PWZ9IGZlq53p_hkTjlgi_vQgXDuIlfHH9ok0I/s400/IMG_9184.JPG" width="400px" /></a></div><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/AVvXsEikDy7ultWU-fvHFC9uTvx7hlyqFD7QqQWJETbp1Ygd6lX66L3iVXv56TwCKw-BGtKFLSr-uLqh_uI1frFra23VuOwqeCPhD7nQhNZf01PCj_W_WPfNwK5ljUR8VJhCFxlt32yEQma16zg/s1600/IMG_9198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDy7ultWU-fvHFC9uTvx7hlyqFD7QqQWJETbp1Ygd6lX66L3iVXv56TwCKw-BGtKFLSr-uLqh_uI1frFra23VuOwqeCPhD7nQhNZf01PCj_W_WPfNwK5ljUR8VJhCFxlt32yEQma16zg/s400/IMG_9198.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">And then when a rare, amazingly cool item shows up in my CSA box, I forget about any gripes. This Swiss chard was beautiful and SO flavorful. And the tiny onions? I don't even know what they are (they weren't cipollinis, maybe something similar), but they were sweetly delicious and a perfect compliment to a powerful green like Swiss chard. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">This recipe is more of an inspirational message than an actual recipe. There's not much to it, and certainly nothing you couldn't come up with on your own. But next time you have some random greens and onions in your fridge - or Swiss chard and baby onions from your own CSA, because you're a yuppie just like me - it's a super tasty serving suggestion.</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKTi-9Ntqb6huBz3tpE88vTIZ_KMeRqVgpDmauqfrvGncIim2dhVgv-rY1MKvHe-jAp4HBWPrlmG5yONt-TYLZ1R41jFZCQWjOhbXPTmKfY17nt38BCzxiOPqc32z7Icif5YgJ8XbxtU/s400/IMG_9204.JPG" width="400px" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcykryV2_mZu3D0ZkQZkAb7S_A4VUPVdc3rPgQUSjeFqZa7AKv2SPdd5-33OMqQKEKnTovu-GDIA8H5VPwUf9QoTnYLM2mdVcK9w44VJxFAf5w4wDCBcdJRpyqGU6_6zR9lvGR2fdOXM/s1600/IMG_9224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRcykryV2_mZu3D0ZkQZkAb7S_A4VUPVdc3rPgQUSjeFqZa7AKv2SPdd5-33OMqQKEKnTovu-GDIA8H5VPwUf9QoTnYLM2mdVcK9w44VJxFAf5w4wDCBcdJRpyqGU6_6zR9lvGR2fdOXM/s400/IMG_9224.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Swiss Chard with Baby Onions</span></em></u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><em>Serves 2</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 head of Swiss chard, rinsed well and roughly chopped, stalks discarded</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4-5 tiny onions (baby Spanish onions or cipollinis will work - NOT pearl onions), quartered</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tbs. olive oil</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">pepper</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees. In a bowl, mix all ingredients together so that the leaves and onions are evenly coated in oil, salt and pepper.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Spread mix out on an aluminum foil-lined pan and bake for 10 minutes. Give the mix a stir/flip at the 5 minute mark. Some of the greens will crisp up, but probably not all. It makes for a nice blend of textures. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;">Enjoy!<em><u></u></em></span></span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com1tag:blogger.com,1999:blog-5533340025809517810.post-660738647338514922011-05-17T13:13:00.001-04:002011-05-17T13:16:54.322-04:00S'morecakes, Please<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiYL8ycn0J2ngvJqrpMZFvtM7FeScBu1GEW50CQpCf2XDQdSYWz9du6MmGJeo84UVLY6V2j6qL6a7GC8fIdjsV0v6QbGP7BXmKlnAvrbviH9Nb0GghF7NLSVs6JQ3IvIZY6oNw_uFflE/s1600/IMG_8811.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyiYL8ycn0J2ngvJqrpMZFvtM7FeScBu1GEW50CQpCf2XDQdSYWz9du6MmGJeo84UVLY6V2j6qL6a7GC8fIdjsV0v6QbGP7BXmKlnAvrbviH9Nb0GghF7NLSVs6JQ3IvIZY6oNw_uFflE/s400/IMG_8811.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38vah36-wOLyyr9Hxnax6OGiFp4lu86kNPVl9cKPUTe9lb-X6PIT60-fnP33wErjW059Z4lqr7dOG_Ek2rdyjCPyGC4DzVjq713GNigBuO4Db8MUAeoK-_zECBOc3kxIHAZNKdNhlfg8/s1600/IMG_8781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh38vah36-wOLyyr9Hxnax6OGiFp4lu86kNPVl9cKPUTe9lb-X6PIT60-fnP33wErjW059Z4lqr7dOG_Ek2rdyjCPyGC4DzVjq713GNigBuO4Db8MUAeoK-_zECBOc3kxIHAZNKdNhlfg8/s400/IMG_8781.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.youtube.com/watch?v=bFw4L7-AFdw">Somebody's getting married!</a> I was absolutely obsessed with my own wedding, so I am always jazzed to provide inspiration/assistance/support/ psychotherapy/valium to brides and grooms to be. Whether you plan to run to the court house and celebrate with an intimate dinner in the company of only your closest friends and family, or you want to have a throwdown the likes of the newest Duke and Duchess of Cambridge, I dig it (so long as you invite me to all royal throwdowns).</span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The number one tip I can give to those newly betrothed is to take some time and savor the decision itself. Deciding to get married or committed is a wonderful feeling. And before you let 6 months (or more) of your engagement become overshadowed by the stress of planning a wedding, it's really nice to just appreciate the thought of your union. Which is why Travis and I volunteered ASAP to host an engagement soiree for two of our good friends. And luckily these two lovebirds made party-planning a snap (more about that in the upcoming <em>Don't Mind if "I Do" Lemon Cupcakes </em>post).</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_aT_hJD65vTQPtPm5WwUaeSrW6ZL5PcYYEj-fvvB6sr2SNhqlGKCiLIu0omidTypQwznQJWv1zyYX8zdmbR45W8FGEC0J4pY1LsxxbJtqTJ5og_0ypYsFtMr4lAdj3LWRNSNuJihS5w/s1600/IMG_8768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_aT_hJD65vTQPtPm5WwUaeSrW6ZL5PcYYEj-fvvB6sr2SNhqlGKCiLIu0omidTypQwznQJWv1zyYX8zdmbR45W8FGEC0J4pY1LsxxbJtqTJ5og_0ypYsFtMr4lAdj3LWRNSNuJihS5w/s400/IMG_8768.JPG" width="400px" /></a></div><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/AVvXsEidnHOlTrEIHU0HTgegVzIXEuHp-LAQyO6F8P9j-HfQn3s_RRgNvvxkYwYX1sPrF-DtfKByA_J_8cqUPuH5nA9lNdgAxR9BXKqiSUX-GP5YWbpEmZdlcGO4CSISXbPASF92oZhLM3KCBqI/s1600/IMG_8777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidnHOlTrEIHU0HTgegVzIXEuHp-LAQyO6F8P9j-HfQn3s_RRgNvvxkYwYX1sPrF-DtfKByA_J_8cqUPuH5nA9lNdgAxR9BXKqiSUX-GP5YWbpEmZdlcGO4CSISXbPASF92oZhLM3KCBqI/s400/IMG_8777.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">S'mores are one of my all-time favorite desserts and I've been wanting to try a cupcake version for awhile (spoiler alert: I was wildly successful). So I decided to serve them as one of the desserts at the engagement party. When I think of s'mores, I can't help but recall being in fourth grade on a Junior Girl Scouts overnight camping trip. It was bonfire time and I was foaming at the mouth for some melty marshmallow satisfaction. I wolfed down s'more number one and was ready to continue . . . but like a knife in my heart, the troop leader told me that each girl was getting only one s'more. ONE S'MORE. That's like giving a kid four cheerios and saying bon appetit. "S'MORE," lady - they're meant to be served in multiples!!! She was clearly missing the very essence of the campfire staple.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OJEwI1toHtAtOBhpHKB-2kZpDKMS0_Baw92wsiBMF08i45e6vXlfcUkCbSoQxBTmouNhybEaZACPfZlYudEMYF-kRSnHPDLFo1sl-MRwnF8fXuIq40vWNmfseHj4n9sVNRPK69MZMoQ/s1600/IMG_8831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_OJEwI1toHtAtOBhpHKB-2kZpDKMS0_Baw92wsiBMF08i45e6vXlfcUkCbSoQxBTmouNhybEaZACPfZlYudEMYF-kRSnHPDLFo1sl-MRwnF8fXuIq40vWNmfseHj4n9sVNRPK69MZMoQ/s400/IMG_8831.JPG" width="266px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXouyQU4SNMJjBDs832IKVZJJ_ReGGtW6R1cff7f3Cr3VA_sdYH50hHQZSrhGaDEvdY2s5_iqyCPaJmQCyyNtLrSIM3gUzUWG-Un_Kz8B_Sa0BjYO-nM56Hs7AcM00oiyAXF_NmkFyWo/s1600/IMG_8834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXouyQU4SNMJjBDs832IKVZJJ_ReGGtW6R1cff7f3Cr3VA_sdYH50hHQZSrhGaDEvdY2s5_iqyCPaJmQCyyNtLrSIM3gUzUWG-Un_Kz8B_Sa0BjYO-nM56Hs7AcM00oiyAXF_NmkFyWo/s400/IMG_8834.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2NivHaC8fY2UEy4w-yzDz33SeichdTN9A7jwruZemcnAr5lepJRO6lmRdnWmmJt9B-RZji6QMk2SbixjuiGD9yZ0Jg8BYfuI74HRv-ucXYwjXfbSnhv9YCSgMql-wJ77dH51fDhJh4A/s1600/IMG_8835.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2NivHaC8fY2UEy4w-yzDz33SeichdTN9A7jwruZemcnAr5lepJRO6lmRdnWmmJt9B-RZji6QMk2SbixjuiGD9yZ0Jg8BYfuI74HRv-ucXYwjXfbSnhv9YCSgMql-wJ77dH51fDhJh4A/s400/IMG_8835.JPG" width="400px" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;">If you don't have a mini-muffin pan, you can certainly try these with a regular-sized muffin pan. The reason I prefer minis is that you can get a better graham/chocolate/marshmallow ratio. </span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;">*Stay tuned for two more perfect engagement party recipes: <em>Don't Mind if "I Do" Lemon Cupcakes </em>and <em>Mint-Lamb Sliders with Apricot Curry Aioli.</em></span></span><br />
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<em><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">S'morecakes</span></u></em><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Makes 30+ mini cupcakes</span></em></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><u>Crust</u>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">8 graham crackers (the large rectangles, like from a Honeymaid box)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3 tbs. sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4 tbs. melted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 tsp. salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><u>Cake</u>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 box of devil's food cake mix</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cup of semi-sweet chocolate chips</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><u>Marshmallow frosting</u>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4 egg whites, room temperature</span></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cups sugar</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 tsp. cream of tartar</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. vanilla extract</span><br />
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<span style="color: #444444; font-family: Georgia;">Recommended: mini-muffin tin</span><br />
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<span style="color: #444444; font-family: Georgia;"><em>Cupcakes</em>:</span><br />
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<span style="color: #444444; font-family: Georgia;">Preheat oven to 350 degrees. Prepare crust by pulsing graham crackers, sugar and salt in a food processor or blender until crumbly. Mix with melted butter. Grease muffin cups with butter or cooking spray. Put 2 teaspoons of graham mix into each muffin cup (if using regular-sized muffin cups, use a heaping tablespoon). Press down using your fingers or a small flat item (shot glass works great). Bake crusts for 5 minutes.</span><br />
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<span style="color: #444444; font-family: Georgia;">Prepare boxed cake mix according to directions. Fold in chocolate chips. Scoop 1 to 2 tablespoons of batter into each muffin cup. Cups should be 2/3 to 3/4 full (stick to 2/3 if using regular muffin cups). If you are not using a non-stick pan, give the sides of the muffin cups another grease or spray; non-stick should be fine without. Or feel free to use paper liners; I just liked making the s'more theme visible.</span><br />
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<span style="color: #444444; font-family: Georgia;">Bake cupcakes for 14-17 minutes or until a toothpick comes out clean (add a few minutes for regular-sized cupcakes). Let cupcakes cool before frosting.</span><br />
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<span style="color: #444444; font-family: Georgia;"><em>Frosting</em>:</span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Combine egg whites, sugar, and cream of tartar over a double boiler. If you don't have a double boiler: fill a medium pot with 1 inch of water and place on the stove; mix ingredients in a bowl that will rest on top of the pot; heat water to a simmer. Whisk the mixture over medium-high heat until the sugar and cream of tarter have completely dissolved - this should not take long, be careful not to cook the eggs (for those using a thermometer, shoot for 140-150 degrees). </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Pour egg mixture into a new bowl or stand mixer. Mix at medium speed for 7 minutes or until stiff, glossy peaks form. Add in the vanilla and mix until just combined. Transfer frosting to a piping bag (optional: using a large star tip) or large ziplock bag and frost as desired. Or just spoon the frosting on in large dollops and use spoon to make swirls or peaks. Be sure to remove cupcakes from tin before frosting. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">To toast the marshmallow, you can either use the broiler setting in your oven or a kitchen torch. To use the broiler, set oven on the low broil setting and place frosted cupcakes on a pan, on the highest oven rack. Remove after 1 minute. Ovens are all different, so I would check after 30 seconds to make sure there's no burning. If more time is needed, check every 10 seconds or so.</span></div><br />
<span style="color: #444444; font-family: Georgia;">Prepare no fewer than 2 s'morecakes per person to avoid brawling and angry storm-outs.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com7tag:blogger.com,1999:blog-5533340025809517810.post-59804559269472981462011-05-13T14:39:00.000-04:002011-05-13T14:39:45.676-04:00Carrot Ginger Soup in Summer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaZNixXd_O4tkuQVctUo8izgTk7EzUeOguxdQy8aKURfu4X_hihAW4lUin7sloxIbt1Cxd5m8P3kzLKdShRzhMqUkaufT3DlGUbyALZ1IRNsROGmcAItc1YhPYuL1TFOsY9W0t81XRPI/s1600/IMG_8376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkaZNixXd_O4tkuQVctUo8izgTk7EzUeOguxdQy8aKURfu4X_hihAW4lUin7sloxIbt1Cxd5m8P3kzLKdShRzhMqUkaufT3DlGUbyALZ1IRNsROGmcAItc1YhPYuL1TFOsY9W0t81XRPI/s400/IMG_8376.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Some people refuse to eat soup in the summer. In the sickly humid summer months in DC, you might hear "I'm so sweeeaaaaaaty. If I have to eat something warm I'm gonna diiiiiiieeeee." Or maybe they limit their intake to gazpacho (because we're also pretentious here in DC). I've always felt like eating gazpacho is like slurping up pureed salsa or melty Italian ice - it's just not my thing. But when it comes to warm vegetable soup, steam and all, I'm up for it all 365. Soup is tasty, healthy and filling. And I refuse to avoid it just because Mother Nature is being a jerkface with her humidity levels. Besides, all of the offices and restaurants downtown keep their thermostat at negative 15 degrees to counter the summer heat. I need soup to regulate my core temperature.</span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">When my local lunch haunt, Devon & Blakely, stopped serving my favorite carrot ginger soup in March, I may or may not have gone through the five stages of grief (lingering on denial and expecting the soup to reappear every day for the next month). It was smooth and gingery and satiated my lunchtime hunger without weighing me down (unlike the 3-bean chili and lentil soup, oy). The good news is that I've finally reached acceptance . . . and a solution. I've perfected my own version of carrot ginger soup. The base ingredients for carrot ginger soup floating around the internet are basically all the same, so I just tinkered with the ratios until I reached that perfect level of gingery sweetness that Devon & Blakely had mastered. Now I don't feel so bitter when I walk in there.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcU-ckI9PU2i6mgxWqq9hqb3EnqEOEi9-EGrkjT4imyVjm7sEJV1gaeg4qoRyPI-MwLvNchyphenhyphenVVmEbecoGRjeIz1H8BK8Sd5AaVCSpd9FV-3_ESvd1F-ljKVM5j1dEVaIAvCKa5J7cFCc/s1600/IMG_8337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcU-ckI9PU2i6mgxWqq9hqb3EnqEOEi9-EGrkjT4imyVjm7sEJV1gaeg4qoRyPI-MwLvNchyphenhyphenVVmEbecoGRjeIz1H8BK8Sd5AaVCSpd9FV-3_ESvd1F-ljKVM5j1dEVaIAvCKa5J7cFCc/s400/IMG_8337.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUwwLZgdgtwGkr724Pi6Xvby0-EexGgmIBbo5y8hdpSNLN5K__FXNKKcbvhqZbNLG9GhiyBYec9Zk0B-g_5K0-VZCdmOtov-Tin2mJVGv48WZxOGvccDaUQn_VMCbSLyJERkTWeboMuc/s1600/IMG_8355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzUwwLZgdgtwGkr724Pi6Xvby0-EexGgmIBbo5y8hdpSNLN5K__FXNKKcbvhqZbNLG9GhiyBYec9Zk0B-g_5K0-VZCdmOtov-Tin2mJVGv48WZxOGvccDaUQn_VMCbSLyJERkTWeboMuc/s400/IMG_8355.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nbt5PkaHIBLF5mNTr22jqNxAlwtmW90YRwaHUg4HAQYj5_B7AjtYVHytELNcnvLPRnIkhiBZTg2i3bI1bNjj4AkvANi7ofCtw56zgXEIArMFnp3itsJ1eU5dsrLowLMZ5hIlptsPhc8/s1600/IMG_8362.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2nbt5PkaHIBLF5mNTr22jqNxAlwtmW90YRwaHUg4HAQYj5_B7AjtYVHytELNcnvLPRnIkhiBZTg2i3bI1bNjj4AkvANi7ofCtw56zgXEIArMFnp3itsJ1eU5dsrLowLMZ5hIlptsPhc8/s400/IMG_8362.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I like a really gingery soup, so consider halving the ginger if you want a milder ginger flavor. Also, as I mentioned with the <a href="http://sharedbites.blogspot.com/2011/03/sweet-onion-broccoli-soup.html">sweet onion & broccoli soup</a>, if you're using a standard blender, don't try to double this recipe. It's too much for the blender to handle (unless you want to blend in sections - though I still caution against it because it's difficult to manage pouring with such a large pot). If you're using an immersion blender, feel free to make as much soup as your pot will hold. My birthday just happens to be tomorrow and I'm hoping that the immersion blender of my dreams finds its way into my kitchen!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwBClc8bJiwLyaPuy-i-SqWWdbfrpfbgL5LKdf2FhBh4iKSDhdLsxVgbgG1wal2P1Y1eOkegffCgZTAYttoyXkprigdyxl0T0enYcsjUOp7D0jTPoL014QzBNfERkP8RSolNjTqAFKWQ/s1600/IMG_8371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWwBClc8bJiwLyaPuy-i-SqWWdbfrpfbgL5LKdf2FhBh4iKSDhdLsxVgbgG1wal2P1Y1eOkegffCgZTAYttoyXkprigdyxl0T0enYcsjUOp7D0jTPoL014QzBNfERkP8RSolNjTqAFKWQ/s400/IMG_8371.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvrWycLdUmuCKs8gmkOLVib-BWIJUeitF80xsqjT9beq1WOtWi447I-Zldat0h5cRJyumIQ1DocnEDCdwgI7vcMKq4V5f_BKsiAnR3MBjjunTJIzWAr_yWa9LMGLuout3fzKx-eUctxg/s1600/IMG_8384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizvrWycLdUmuCKs8gmkOLVib-BWIJUeitF80xsqjT9beq1WOtWi447I-Zldat0h5cRJyumIQ1DocnEDCdwgI7vcMKq4V5f_BKsiAnR3MBjjunTJIzWAr_yWa9LMGLuout3fzKx-eUctxg/s400/IMG_8384.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><em>Carrot</em> <em>Ginger Soup</em></span></span></u></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><em>Serves 4</em></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tbs. olive oil </span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 small/medium onion, diced</span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2.5 cups vegetable broth</span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1.5 pounds carrots, peeled and sliced (roughly 10 large carrots or 1.5 bags baby carrots)</span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">4 tsp. freshly grated ginger</span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2/3 cups whole milk or cream</span></div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Heat olive oil in a medium pot over medium-low heat. Add onions and cook for 5 to 10 minutes or until onions are tender, stirring often. Add broth, carrots and ginger. Turn heat up to medium-high and bring liquid to a boil. Return heat to low and let the soup simmer for 25-30 minutes or until you can break the carrot pieces with a spoon.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Remove pot from the stove and pour the contents into your blender (or just proceed with blending if using an immersion blender).* Let stand for 5 minutes. With the lid on the blender, blend the mixture until pureed, pausing occasionally to let steam out of the top of the blender. Pour soup back into the pot and place over medium heat. Stir in milk/cream, salt and pepper and let cook for another 10 minutes.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">This soup freezes well and is good in the refrigerator for up to four days.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Garnish with a slice of toasty sourdough bread, brushed lightly with olive oil. Serve in an air conditioned room.</span></div><div class="ingredient"><br />
</div><div class="ingredient"><span style="color: #444444; font-family: Georgia;">*If you're feeling fancy, prior to blending, remove 1 or 2 spoonfuls of carrots using a large, slotted spoon. Add carrots back to the soup along with the milk and spices. This gives the soup some added texture and a really professional touch. </span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com4tag:blogger.com,1999:blog-5533340025809517810.post-87107963498312709952011-04-26T14:26:00.001-04:002011-04-26T16:45:40.887-04:00Strawberry Pink Lemonade Cupcakes and Ta-tas<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/AVvXsEjl5gC6Z05pjqr6XrK4NGCo-XUYy9Vn3Plta6f4Wz7qD-3z74-Ixm5DiAx1W610t04BO5k1og_V76IyLLwszV_juRVoaxW2zwRu2CLqo4XyUaHZ7P2h1ODbqo4dKiMNcIYrkM3NwpUoayA/s1600/IMG_8720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl5gC6Z05pjqr6XrK4NGCo-XUYy9Vn3Plta6f4Wz7qD-3z74-Ixm5DiAx1W610t04BO5k1og_V76IyLLwszV_juRVoaxW2zwRu2CLqo4XyUaHZ7P2h1ODbqo4dKiMNcIYrkM3NwpUoayA/s400/IMG_8720.JPG" width="398px" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPMUaCLyLuiy00jAZXd82jve3Q8OjQUDT5Hnvb7eiwj72FMbUxlYPvVa-JmyFOJdkqdWqGpAza7JN17m0gVNe0qruGgJkIp-0Oy1XSevZL61KHbEZAyslohFmKAaksofbiyeLwUen_70/s1600/IMG_8716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOPMUaCLyLuiy00jAZXd82jve3Q8OjQUDT5Hnvb7eiwj72FMbUxlYPvVa-JmyFOJdkqdWqGpAza7JN17m0gVNe0qruGgJkIp-0Oy1XSevZL61KHbEZAyslohFmKAaksofbiyeLwUen_70/s400/IMG_8716.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrAAbquiDZKEO7alMgy0zM-_TNlsOXsceZPgyVwudLrP-5xPMLyb-pBbEoniX0e2mrO9xqj_evbaPMGNyDxPNY2xDD7QfFrjrHNAddTz0impx8j5W6EaoihurAFR10NLKqnw64n89n5Q/s1600/IMG_8709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHrAAbquiDZKEO7alMgy0zM-_TNlsOXsceZPgyVwudLrP-5xPMLyb-pBbEoniX0e2mrO9xqj_evbaPMGNyDxPNY2xDD7QfFrjrHNAddTz0impx8j5W6EaoihurAFR10NLKqnw64n89n5Q/s400/IMG_8709.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">These aren't just any strawberry lemonade cupcakes, they're Easter-dinner-at-the-Wealers' cupcakes. That means they came with an Easter egg hunt, magical cheesy potatoes and a makeshift pawn shop for swapping candy and trinkets. And I'm not just referring to any ta-tas. I'm talking about those belonging to Jenny W. That means they come with perseverance, bravery, magical mom skills and some serious sass.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I've mentioned Jenny before as part of our "<a href="http://sharedbites.blogspot.com/2010/12/cupboard-mac-cheese-with-brie-fontina.html">Michigan Family</a>." She beat breast cancer in 2008, which involved a double mastectomy. In celebration, she walked 60 miles as a survivor in the <a href="http://www.the3day.org/site/PageServer">Susan G. Komen 3-Day for the Cure</a>. Then the cancer came back. And in her words, she walked again in 2009 in anger because she was going through it all again. But she crushed cancer a second time (though these few sentences hardly do justice to the countless doctors' visits and surgeries and tears that she went through over the years). </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Cancer aside, Jenny gets more done than most women I know in perfect health. She is raising three wonderful kids (with a military husband who is not deployed, but sometimes on tour for weeks at a time). She runs a business from home. She always finds time to send out cards and messages for birthdays and holidays (I got a birthday greeting one year from the hospital!). She writes a funny blog, <a href="http://iamapinkwarrior.blogspot.com/">I Am A Pink Warrior</a>. And although she jokes about not being able to bake some of the things on this blog, I've seen her turn birthday cakes into castles and horse ranches. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Most of all though, she would give you the shirt off her back if you needed it. Just this weekend, one of the women at Easter dinner mentioned that she had to leave town for something and was worried about finding someone to watch her four(!) children (her husband is also military and is away for training). Without hesitation, Jenny offered to have all four children stay with them for the weekend. Like, no prob, what's four more? She would make it work.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Jenny is now walking 60 miles for a fourth time, this year in Dallas, TX. She's walking because she beat cancer and so that others will too. And for the first time, her husband is able to join her (as you can imagine, with three kids it takes some coordination for both parents to participate). As a family, they have pledged to raise at least $4600 ($2300 each). When I think about how much someone like Jenny has given in blood, sweat, tears <em>and </em>dollars, it's hard not to want to give. So if you've got any money burning a hole in your pocket, stop on over and <a href="http://www.the3day.org/site/TR?px=1581539&pg=personal&fr_id=1622&et=6XH2ogdD4cn7TVLx_gWRPQ..&s_tafId=431695">donate</a> to Susan G. Komen for the Cure. They are accepting donations in cash and 10-gallon hats.</span> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMzRSOveCwhVcHusb16QBa817GIhXvZKsIBFbN-SYTPwubDoDpw2eJid47Av_0-NBvAPiI0DdNBx1_sWqMA9CJBcoNYil_bER04H9NdWP4j2bUEnMlChct62WpuslSASaHP7mCXk2pD4/s1600/IMG_8686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTMzRSOveCwhVcHusb16QBa817GIhXvZKsIBFbN-SYTPwubDoDpw2eJid47Av_0-NBvAPiI0DdNBx1_sWqMA9CJBcoNYil_bER04H9NdWP4j2bUEnMlChct62WpuslSASaHP7mCXk2pD4/s400/IMG_8686.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF49FOOj0isOmhi2ZCZQqtKbA_NBq3NG-eACabP6z5z77UDolJaDl5S1f33i7aGOiuLRThWqhkKF38yfTGjl5UbCgcdbBC25U_G1ArQLzbpcyPdi_SOj5BsuqTVVVyGGBIN8M6WSgZkQ/s1600/IMG_8688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoF49FOOj0isOmhi2ZCZQqtKbA_NBq3NG-eACabP6z5z77UDolJaDl5S1f33i7aGOiuLRThWqhkKF38yfTGjl5UbCgcdbBC25U_G1ArQLzbpcyPdi_SOj5BsuqTVVVyGGBIN8M6WSgZkQ/s400/IMG_8688.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe7KDbq_HFR60NkaC7aUGXdNCHzQ-QX1uMpj5rMYHtYknAs-Blsfo1wawAbVEqXge-cLoFnRZnKM8HsceyxTUw31zf_uY7rfq_D_y9j7StlIjvXWb1sg7jvTydHtbC5MQO8G5ZJ8SX08/s1600/IMG_8693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSe7KDbq_HFR60NkaC7aUGXdNCHzQ-QX1uMpj5rMYHtYknAs-Blsfo1wawAbVEqXge-cLoFnRZnKM8HsceyxTUw31zf_uY7rfq_D_y9j7StlIjvXWb1sg7jvTydHtbC5MQO8G5ZJ8SX08/s400/IMG_8693.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">As for the cuppies, it's no secret that sometimes I make them <a href="http://sharedbites.blogspot.com/2010/12/mint-oreo-cupcakes-and-uh-laziness.html">from a box</a>. But that doesn't mean I don't have baking knowledge to impart on the subject. Because here's something I learned this weekend...not all boxed cake mix is created equal. Since I was making "lemonade" cupcakes, I figured I would start with a box of lemon cake mix. Newsflash: boxed lemon cake mix is gross. It tastes like someone swapped the eggs for Lysol. Blech. Also, when I added the fresh strawberries, I didn't take the proper precautions to keep the cake from getting soggy. Once the cupcakes cooled, they separated from the liners and started to get all cake-sweaty. Round 1 was a bust.</span><br />
<br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">For Round 2, I went straight to my go-to cake-mix, Betty Crocker's Supermoist French Vanilla. I doctored it up with lemon juice, lemon pulp and lemon extract, plus the fresh strawberry chunks. Round 2: success!</span><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/AVvXsEitThSVLPqiEvzbWTHu5po_LYn1HN1AP-6dxMJkGa0XPcaZS3tVN1o0YwH46drQXcqPFBJ2_2fAzKjjYTrnv8Li399fNGA4vD1wW3b7ym4kZ0grXWhU4rBg0EJVFtc_kMQPQ98q00kv1Gg/s1600/IMG_8717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitThSVLPqiEvzbWTHu5po_LYn1HN1AP-6dxMJkGa0XPcaZS3tVN1o0YwH46drQXcqPFBJ2_2fAzKjjYTrnv8Li399fNGA4vD1wW3b7ym4kZ0grXWhU4rBg0EJVFtc_kMQPQ98q00kv1Gg/s400/IMG_8717.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCC8FS7U5UyK0p7I1cY34oU9X3BiCUBa3zStpYJSK8Jzi5pMbwaK_Vn4DyFrPQ5aJxSu3S42We9rfmab2v2el_1RhNRgmv-OJeNITFhhwSNJSVjxNvm-9_6EcxMs9NjRYGx2X9d6PmKE/s1600/IMG_8723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCC8FS7U5UyK0p7I1cY34oU9X3BiCUBa3zStpYJSK8Jzi5pMbwaK_Vn4DyFrPQ5aJxSu3S42We9rfmab2v2el_1RhNRgmv-OJeNITFhhwSNJSVjxNvm-9_6EcxMs9NjRYGx2X9d6PmKE/s400/IMG_8723.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohzAQLWvob76ywV1H9PZNf__bZkqUe1N_dT_H3TvXU66MJobZO6QmUyvF4gPrYBDeG37H4Qkt0kJHc5myYBMJakzk9reDjHrTytiG56tpzUgswHm6NR6HdQmAcG4qFcban0qXaxHIBQ0/s1600/IMG_8734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiohzAQLWvob76ywV1H9PZNf__bZkqUe1N_dT_H3TvXU66MJobZO6QmUyvF4gPrYBDeG37H4Qkt0kJHc5myYBMJakzk9reDjHrTytiG56tpzUgswHm6NR6HdQmAcG4qFcban0qXaxHIBQ0/s400/IMG_8734.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><em><u>Strawberry Pink Lemonade Cupcakes</u></em></span></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Makes 18-20 cupcakes</span></em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><u><em>Cake</em></u>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 box vanilla cake mix (my fave is Betty Crocker French Vanilla), 2 tbs. reserved</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">eggs and oil as directed on box</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">juice and pulp from two lemons + water to make 1 cup of liquid</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1-1/2 tsp. lemon extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">10 large strawberries, diced</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">(<em>Note: I used two-thirds box of mix and got 13 cupcakes. For instructions on dividing boxed mix, see the note at the end of <a href="http://sharedbites.blogspot.com/2010/12/mint-oreo-cupcakes-and-uh-laziness.html">this post</a>. If doing this, use one lemon, 1 tsp. extract and 6-7 strawberries.</em>)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><u><em>Frosting</em></u>:</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 cup (1 stick) butter, softened to room temperature</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">6 oz. cream cheese, softened to room temperature</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3 tbs. strawberry puree</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tbs. lemon juice</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1-1/2 tsp. lemon extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/4 tsp. salt</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">5 cups powdered sugar</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><em>Cake</em>:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">First, to prepare the strawberries, wash and dice into small pieces, discarding the hulls (the tops and flavorless white bits on the inside). Place diced berries on a paper towel and cover with another paper towel, pressing down gently to remove as much excess liquid as possible. Repeat. Set aside. Reserve three tablespoons of dry cake mix to sprinkle on berries.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degrees.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Next, cut lemons in half and loosely squeeze excess juice into a bowl (don't squish, just squeeze out enough so that you can work with the lemons). Using a sharp knife, slice around the perimeter of the lemon pulp on each half and lengthwise a few times until you can work the pulp out of the lemons and into the bowl, avoiding the stringy membrane where possible (see photo above). Squeeze any excess juice into the bowl and fish out seeds. If you have a mini-chopper, food processor or blender, mix the pulp for a few seconds. If you don't, or if you just don't feel like getting out a whole appliance for 5 seconds of work, cut/mash up the lemon as best you can using a knife and spoon. Small chunks are fine.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Add water to the lemon pulp/juice mix until you have 1 cup of liquid. Prepare boxed mix as directed, using the lemon juice in place of the water (note that this is less than the 1-1/4 cups of water called for). Mix in lemon extract.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Fill the cups of a greased or lined muffin tin halfway full of batter. Toss diced strawberries with reserved cake mix. Place a small spoonful of berries evenly into each muffin cup (stick to a single layer of berries). Cover berries with another spoonful of cake batter so that cups are 2/3 to 3/4 of the way full. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Bake for 20 minutes. Let cool before frosting.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><em>Frosting</em>:</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">To make strawberry puree, blend 4-5 strawberries in a blender or mini-chopper. Or macerate berries with the back of a fork. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Using an electric mixer, blend softened butter and cream cheese together. Mix in strawberry puree, lemon juice, lemon extract and salt. Then slowly add powdered sugar, mixing well. Spread or pipe onto cupcakes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;"><em>Serving suggestions:</em><em> </em>Garnish each cupcake with a strawberry slice. Share with friends while donating money to help fight breast cancer.</span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com4tag:blogger.com,1999:blog-5533340025809517810.post-3240096497733240462011-04-21T09:47:00.001-04:002011-04-21T10:02:59.595-04:00Siehndel Family Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOicKana6Jmtw5a8X2Sl-JKfl0nMN8PxaH29MY2xSv34r991SGS8_axplDaBy_wnD5LwZpF-cYi0pZVwFaLTxlbCIf_J83CZr68ZuRygaMQXJTpWJaL62vDlhzmQRa4BPSWuYQXmXb3ew/s1600/IMG_8567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOicKana6Jmtw5a8X2Sl-JKfl0nMN8PxaH29MY2xSv34r991SGS8_axplDaBy_wnD5LwZpF-cYi0pZVwFaLTxlbCIf_J83CZr68ZuRygaMQXJTpWJaL62vDlhzmQRa4BPSWuYQXmXb3ew/s400/IMG_8567.JPG" width="400px" /></a></div><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/AVvXsEiR9tU8O2Dlcp09jPb1PoZ9DpGzukkJMMJNegobSKYX82DUjYjHbQPRWgxwV839i4UuN0XbUF7awkgEYs_gtRbhovdjmH0DSHVHYXAj6zxcUh19bbTbRVD3P03vYfzSBH9v1qyic-RJwT0/s1600/IMG_8561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9tU8O2Dlcp09jPb1PoZ9DpGzukkJMMJNegobSKYX82DUjYjHbQPRWgxwV839i4UuN0XbUF7awkgEYs_gtRbhovdjmH0DSHVHYXAj6zxcUh19bbTbRVD3P03vYfzSBH9v1qyic-RJwT0/s400/IMG_8561.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">I'm pretty far removed from the name Siehndel. I was born Kathryn Carey Walsh and I took Siehndel from my husband, Travis. But Travis wasn't born a Siehndel either. He took the name when his mom got remarried to Ray Siehndel, who adopted Travis and his sister. And unfortunately, I never got to meet Ray - he died the year before Travis and I met. </span><br />
<br />
<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">I absolutely respect women who keep their names after marriage and I know of many good reasons to do so. A name is your identity. And for me, it was really difficult to give up Walsh. But I did it. Because when I was little, I liked being a part of the Walsh Family. I liked being identified with both of my parents. We were a team. Families come in all shapes and sizes. They might have one last name or five last names. And I know full-well that it's not the label on your social security card that makes you a team. But for me, in this instance, it was something I wanted to do. </span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Sure, it's hard to pronounce (say it with me, sin-DELL), and even harder to spell, but it's mine now. And I'll tell you what: I. AM. OWNING IT. I'm flashing it all over town like I'm Kate Middleton and just got crowned princess. As far as a<span style="font-size: small;"> I can tell, I'm the only Kathryn Siehndel in all of America, and maybe the world </span></span><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">(including all variations of Kathryn and Katie)</span></span><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">. Go ahead, Google it. Blog entries? Me. Lawyering? Me. Racing? Me. Articles about aviation and insurance? All me. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIk-qZuJ_dYXxU-J2NGNxdrAgF4M8nozFwRGFcNSN6DOYApmvDmlbb5Ajmyh3fcdwYzLmyIbnV6looxTxT4ohF7DMViGmGYq0JIvg_dWSjB7SSiWZdi5c8wVF7LhckLfRNa8N5IfcS1c/s1600/IMG_8507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIk-qZuJ_dYXxU-J2NGNxdrAgF4M8nozFwRGFcNSN6DOYApmvDmlbb5Ajmyh3fcdwYzLmyIbnV6looxTxT4ohF7DMViGmGYq0JIvg_dWSjB7SSiWZdi5c8wVF7LhckLfRNa8N5IfcS1c/s400/IMG_8507.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurL9ko0qQ12V95cjqm-JtZFcOePk6X1R-FX5bGNAMbxg13sgPz6EFTZJvuYgI-5QFAvk8S5x-mj1L4CSOPlIbGRwt9fNzLUQSWPmfjYJGOnr4GvXmDUqI3dJH-d_5VGkHOBfwsjpDcRk/s1600/IMG_8455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiurL9ko0qQ12V95cjqm-JtZFcOePk6X1R-FX5bGNAMbxg13sgPz6EFTZJvuYgI-5QFAvk8S5x-mj1L4CSOPlIbGRwt9fNzLUQSWPmfjYJGOnr4GvXmDUqI3dJH-d_5VGkHOBfwsjpDcRk/s400/IMG_8455.JPG" width="400px" /></a></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">The Siehndel matriarch, Stella, comes in at just over 5 feet tall and 94 years of age. I have no doubt that you will someday see her smiling face on a Smucker's jar. She lives independently, is in great health and still gambles when she finds the time. And she makes a mean, <i>mean</i> cinnamon roll. Her rolls will have you scraping your plate for every last crumb of cinnamon-y goodness (and if you're alone, don't be surprised if you find yourself licking the plate - it's ok, I do it too). </span><br />
<br />
<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">This past Christmas, Stella gave me her recipe for cinnamon rolls. She took the time to write out the lengthy recipe on a little folded index card and I was really touched that she shared it with me (a third-hand Siehndel!). Cuz you know, some folks like to keep those things close to the vest. But not Stella, no, she wants spread the love. (And Travis' mom, also a Siehndel, gave me this green gingham apron that said " sharedbites" - how sweet is she?!)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO0VQiXEaNpH7f1bx5ofDf_djHas0TCOoKSnV4pAo62MZGpPxmfMHdgTEsC07kQSuXXKcTgkr5kU2-HU7C0ol6UbeFjlp-rbB0zeCyJkKMOzWmARToTrMivUjHu9bffq28_eHiqG_dR8/s1600/IMG_8521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHO0VQiXEaNpH7f1bx5ofDf_djHas0TCOoKSnV4pAo62MZGpPxmfMHdgTEsC07kQSuXXKcTgkr5kU2-HU7C0ol6UbeFjlp-rbB0zeCyJkKMOzWmARToTrMivUjHu9bffq28_eHiqG_dR8/s400/IMG_8521.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpfEAwJEUoNW-8O7iy1kdRxKuOqApyfH5BnIE0_CbpiIIsmWKI3s_l3ON8R5T7gqJaFPc4R1yx0dtwnaHi2REHYTUje4_Tq95CjpBRqxX9iyeuzR0CwMmsOVOFsHtqE5_6SHk8NKgdYk/s1600/IMG_8534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpfEAwJEUoNW-8O7iy1kdRxKuOqApyfH5BnIE0_CbpiIIsmWKI3s_l3ON8R5T7gqJaFPc4R1yx0dtwnaHi2REHYTUje4_Tq95CjpBRqxX9iyeuzR0CwMmsOVOFsHtqE5_6SHk8NKgdYk/s400/IMG_8534.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Without fanfare, I will say that these cinnamon rolls are the best things I've ever baked. They are better than any store-bought cinnamon bun and will literally melt in your mouth. From this day forward, if I ever describe another dish as the "best thing I ever baked," just know that I am lying. These cannot be topped. Patience is required, as the whole process takes half a day (including rising time), but it is so worth your time. And then some. Maybe your first born.</span><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/AVvXsEiUUcUENAUFlMnLd3dW2TZwQhaW0CDkWqOTxppPPZbzK04v4DP6YkwiOKnmnOOfw77pFy1RntUYQS6nmkFAu5S9x2xOBrb_XIBkXohIYH4iPOJMBl7hPYFGLdmbdhNN9HtrpjyPg_2geqg/s1600/IMG_8556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUUcUENAUFlMnLd3dW2TZwQhaW0CDkWqOTxppPPZbzK04v4DP6YkwiOKnmnOOfw77pFy1RntUYQS6nmkFAu5S9x2xOBrb_XIBkXohIYH4iPOJMBl7hPYFGLdmbdhNN9HtrpjyPg_2geqg/s400/IMG_8556.JPG" width="400px" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9TYrYA4Dw9R_sCufJQ5Y2Eimtv-hhwkWb1jFuUTFSgR-zzVff6QQlDQhqSZUvI0oTK5CZJfivHXUTtiy9ZQkAa6ernCa8XEvONgJT9CkQk77uTeaAIc0fIpwlZHbf57mfyqLLKMU0Fk/s1600/IMG_8573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS9TYrYA4Dw9R_sCufJQ5Y2Eimtv-hhwkWb1jFuUTFSgR-zzVff6QQlDQhqSZUvI0oTK5CZJfivHXUTtiy9ZQkAa6ernCa8XEvONgJT9CkQk77uTeaAIc0fIpwlZHbf57mfyqLLKMU0Fk/s400/IMG_8573.JPG" width="400px" /></a></div><span style="color: #444444; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Note: If the middles of your rolls pop up during baking (like in the picture), </span><span style="font-family: Georgia, "Times New Roman", serif;">just push</span><span style="font-family: Georgia,"Times New Roman",serif;"> them back with a butter knife or spatula.</span></span><br />
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<div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><i><u>Stella Siehndel's Cinnamon Rolls</u></i></span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><i><u>Dough</u>:</i> </span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1/4 cup warm water</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 tbs. sugar</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 package active dry yeast</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 cup milk</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">4 tbs. (1/2 stick) butter (softened to room temperature)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1/4 cup sugar</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 tsp. salt</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 egg</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">3-1/4 cups flour, sifted (plus extra for rolling)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><u><i>Filling</i></u>:</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><i></i>4 tbs. (1/2 stick) butter (softened)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1/2 cup sugar (use raw sugar if you have it - turbinado or demerara)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1 tbs. cinnamon</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><u><i>Icing</i></u> <i>(adapted from <a href="http://sharedbites.blogspot.com/2011/01/french-vanilla-cake-wcaramel-frosting.html">this caramel frosting</a>)</i>:</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">2 tbs. butter</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1/4 cup brown sugar</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">3 tbs. warm milk</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">3 tbs. butter (softened)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">2 oz. cream cheese (softened)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">1-1/3 cups powdered sugar</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">pinch salt</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">dash of vanilla (1/8 tsp.)</span></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;"><i>For rolls</i>:</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Stir tablespoon of sugar into warm water in a small bowl. Sprinkle yeast on the surface of water and set aside for at least 15 minutes. Yeast should foam like <a href="http://www.flickr.com/photos/54860040@N02/5638917317/in/photostream">this</a>.</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Mix milk, butter, sugar, salt and egg with an electric mixer. Pour in yeast mixture and mix together. Slowly add flour until a dough forms. The dough will be sticky and soft (mine wasn't smooth). Place ball of dough in a greased or oiled bowl. Cover and leave in a warm place for 2 to 3 hours or until <a href="http://www.flickr.com/photos/54860040@N02/5638935373/">double in size</a>. I covered the exposed part of the dough in saran wrap, draped a dishtowel over top of the bowl and stored in the microwave.</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Remove dough from bowl, punch down and roll out into a 12" x 16" rectangle, using plenty of flour to keep from sticking. Spread softened butter (4 tbs.) onto dough. Mix raw sugar (1/2 cup) with cinnamon (using raw sugar gives an amazing crunch to the tops of the rolls - you can taste it through the icing). Sprinkle cinnamon sugar evenly over buttered dough. Roll lengthwise like a jellyroll (so that you have a 16" roll). Cut into 12-14 slices and place evenly in a greased pan. I used a 9" x 13" cake pan and fit 13 rolls. Another option is to use two pie pans, with 7 rolls each. Sprinkle any lost sugar over top of rolls.</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Cover pan(s) and let rolls rise for another 30 to 45 minutes. </span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Heat oven to 350 degrees. Bake for 20-22 minutes or until the outer rolls are just barely browned.<i> </i></span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;"><i>For icing</i>:</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">While the rolls bake, melt butter (2 tbs.) and brown sugar in a saucepan over medium heat, stirring throughout. Bring brown sugar mix to a boil and then remove from heat. Add warm milk to the sugar mix and whisk to incorporate. Set aside to cool. To warm the milk, microwave for 20 seconds.</span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Using an electric mixer, mix softened cream cheese, butter (3 tbs.), salt, vanilla, powdered sugar and cooled brown sugar mix. (Refrigerate if making in advance.) Spread over warm rolls and serve.</span><br />
<br />
<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Refrigerate leftovers and reheat in the microwave for 30 seconds. Rolls were still delicious after two days in the fridge. </span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com9tag:blogger.com,1999:blog-5533340025809517810.post-4799034946413521122011-04-13T14:36:00.003-04:002011-04-15T09:02:52.041-04:00Salted Choco Choco Chip Cookies and a New Addition to the Fam<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/AVvXsEhLFAHd9vKJ66W3VOaeHjNj1vyKYM910xqKrK72S2g03hKncBuEZqewrrX-mDEawJjeYOaBK1ua80h4QCxcRochfAsUHtz0fU95ybS5b6jRY0qpnf7pkPtUdTooqJDbJ6mB-keapGuzx3c/s1600/IMG_8444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFAHd9vKJ66W3VOaeHjNj1vyKYM910xqKrK72S2g03hKncBuEZqewrrX-mDEawJjeYOaBK1ua80h4QCxcRochfAsUHtz0fU95ybS5b6jRY0qpnf7pkPtUdTooqJDbJ6mB-keapGuzx3c/s400/IMG_8444.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoGBjn-ttZkQpgHbTFW9RVPiHfUl8c5TflL-XFQyd742pdFeC-rHPv6ZZU3vzWJJIjZ7MLhVWiHKm31BKvt7WnnGfH7HLWwiov9N4rrRX3y5PpJwQEJTSTAMGgnurMuqxbwjydnpy9b0/s1600/IMG_8437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoGBjn-ttZkQpgHbTFW9RVPiHfUl8c5TflL-XFQyd742pdFeC-rHPv6ZZU3vzWJJIjZ7MLhVWiHKm31BKvt7WnnGfH7HLWwiov9N4rrRX3y5PpJwQEJTSTAMGgnurMuqxbwjydnpy9b0/s400/IMG_8437.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">These days, if your cookie doesn't have salt on it, you're a total square. When I was a kid, nobody wanted a salty cookie. That would be like asking for pie with motor oil on top. But now, salting desserts is all the rage: cookies, mini-cakes, ice cream, chocolate bars. Sugar has decided that salt is the Romeo to her Juliet, and she can no longer function alone. </span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Despite being a serious dessert lover, and being well-aware of the popularity of salted sweet treats in recent years, I've never had a salted cookie. And I certainly hadn't made my own before now. Every time I thought about it, it seemed like an unnecessarily risky move for a batch of cookies that I knew would be delish on their own. Not this time, boys and girls - full salt ahead.</span><br />
<div class="" 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/AVvXsEj7o-paM5SnPvvjt4Xbeddg8AEgoIWBDqjLOWmsn9SP2fFOPEunWl6VccMukCX07rDh580NKI5QHvdos8RWkRedxDFb2-kFAGFaU1f7vwgVMvGDfEHBLAETJwLpw4CvfRvP_Gm0UIHTySM/s1600/IMG_8390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7o-paM5SnPvvjt4Xbeddg8AEgoIWBDqjLOWmsn9SP2fFOPEunWl6VccMukCX07rDh580NKI5QHvdos8RWkRedxDFb2-kFAGFaU1f7vwgVMvGDfEHBLAETJwLpw4CvfRvP_Gm0UIHTySM/s400/IMG_8390.JPG" width="400" /></a></div><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/AVvXsEi69S6fX6DB1VX31DGvTDw6A0L5WSI4n7iSIgNNXjaM4advJc7mkIXgjWBtDqYbtREQmryOjITAs_bgBOzsqsI92C3Sei7Jl6YHiooLsE3Dztchzjfdtb8DQhweDd9HCMWvSsenG3z8mxM/s1600/IMG_8400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69S6fX6DB1VX31DGvTDw6A0L5WSI4n7iSIgNNXjaM4advJc7mkIXgjWBtDqYbtREQmryOjITAs_bgBOzsqsI92C3Sei7Jl6YHiooLsE3Dztchzjfdtb8DQhweDd9HCMWvSsenG3z8mxM/s400/IMG_8400.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I decided that a salty topcoat would be most delicious on a dark chocolate cookie (I decided correctly). This batch was a chocolate cookie base with white chocolate chunks. I used vegan buttery spread because that's what I had on hand that day, but butter can be swapped in no problem. Or, in the alternative, you could replace the egg and white chocolate chips to make vegan cookies. For the sprinkling of salt, I found that <u>two pinches of sea salt per cookie</u> was just the right amount. Your gut will tell you to stop after one pinch, but ignore it. Go for two pinches. And make sure you're using large grain sea salt. Tiny grains of table salt won't have the same flavor effect.</span><br />
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<span style="color: #444444; font-family: Georgia;">The result? Real good cookies. The problem? Salty cookies, much like pretzels or chips or any other salty snack make you want to keep eating them. Mmmmm, that salty cookie was so yummy and salty, I'm thirsty for another. Ooooooh, those two cookies make me want a third even more! And let's not talk about the compulsion I felt for a fourth. Needless to say, they're dangerous. Just make sure you're in a portion-control state of mind when you bake these suckers. Or bring them to a big party where they're sure to go quickly.</span><br />
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<span style="color: #444444; font-family: Georgia;">And another thing, unlike any other cookie I've ever encountered, these guys are best <em>after </em>they are completely cooled. When you eat them warm out of the oven, the salt doesn't mesh as well with the cookie flavor - it's as if you were eating a regular cookie with some salt sprinkled on ex post bake-o. But once they have a chance to cool, the salt magically becomes one with the cookie and you have a perfect, sweet cookie with the faintest savory bite. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xrEiqd62k0toILmczk2t5W2CEog24rOFoNgGU7HDMhGZTI8W9b0u1CTKHHid4j3WZTFeHx5HRMP7IlZaF0zkvYEuDWc7YC977-y5MUvWb-ISZHWuPd1nLqcxcEEAyG2b2us2jVe2ZVw/s1600/IMG_8404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xrEiqd62k0toILmczk2t5W2CEog24rOFoNgGU7HDMhGZTI8W9b0u1CTKHHid4j3WZTFeHx5HRMP7IlZaF0zkvYEuDWc7YC977-y5MUvWb-ISZHWuPd1nLqcxcEEAyG2b2us2jVe2ZVw/s400/IMG_8404.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BF2h7rd5tQNrDDwhMmIV5V-kwoqeBTr85JHHj6yrC2UTsKYTB4XeK0zgVV_D6z6tL_Gngm0uZfSRU6kwJubj6k2AUCVTppnULkZecBmV9R-DxsPGrepONPmj6BS53gJjcN1Ugd11MS4/s1600/IMG_8412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BF2h7rd5tQNrDDwhMmIV5V-kwoqeBTr85JHHj6yrC2UTsKYTB4XeK0zgVV_D6z6tL_Gngm0uZfSRU6kwJubj6k2AUCVTppnULkZecBmV9R-DxsPGrepONPmj6BS53gJjcN1Ugd11MS4/s400/IMG_8412.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkZInTTSGmYdWhjEZdnzUs-5gjQ0PORoF2Q_6Rpej2fiBb4d3s1Gy0-MF9BfMhA191oHlegd0AIGSeffYdv9pASrl6XAqPO_LVqhzzK4goAiuhyAZBOsv4UF6G_Po2hf91Po5p5hih98/s1600/IMG_8448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkZInTTSGmYdWhjEZdnzUs-5gjQ0PORoF2Q_6Rpej2fiBb4d3s1Gy0-MF9BfMhA191oHlegd0AIGSeffYdv9pASrl6XAqPO_LVqhzzK4goAiuhyAZBOsv4UF6G_Po2hf91Po5p5hih98/s400/IMG_8448.JPG" width="400" /></a></div><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">And in other news...</span><br />
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<span style="color: #444444; font-family: Georgia;">We got a new dog! I usually like to tie the concepts of a post together, but I'm not even going to attempt that here. Dogs don't go with chocolate cookies. Period.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ5jnzwlP5DiL1RWaBS3al7Mc1tF_CQDSZaJNA0rkCr-WpM7waaqJ3zVnwABJkmZ8YTMsknC98c7gD7am2x7pG25BJQVOs7G4ydPLYtm-s9T_NWvEuuPQEdL7UW-i-UdwLEz9xJ384X0/s1600/IMG_8487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZQ5jnzwlP5DiL1RWaBS3al7Mc1tF_CQDSZaJNA0rkCr-WpM7waaqJ3zVnwABJkmZ8YTMsknC98c7gD7am2x7pG25BJQVOs7G4ydPLYtm-s9T_NWvEuuPQEdL7UW-i-UdwLEz9xJ384X0/s400/IMG_8487.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">This is our new baby! How cute is that face?!! <span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Her shelter name was Mocha, which we both wanted to change, but nothing else stuck, so Mocha it is. She is 9 months old and w</span>e got her from the <a href="http://support.washhumane.org/site/PageServer">Washington Humane Society</a> on Georgia Ave. The staff was great, especially the adoption manager. </span></div><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">If you're looking to add a four-legged member to your family, I urge you to check out your local shelters and rescues before going to a breeder. </span><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.petango.com/Adopt/Dog-Terrier-American-Pit-Bull-Mix-12432557">So many</a> wonderful <a href="http://www.petango.com/Adopt/Dog-Hound-Mix-12801912">doggies</a> and <a href="http://www.petango.com/Adopt/Cat-Domestic-Shorthair-Mix-10468771">kitties</a> already exist and are just waiting for someone<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"> to love. </span></span><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">If you live in the DC metro area, check out any of the following organizations that help to place pets with the right owners: </span><br />
<ul><li><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span id="goog_1478256599"></span><span id="goog_1478256600"><a href="http://support.washhumane.org/site/PageServer">Washington Humane Society</a></span></span></li>
<li><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.luckydoganimalrescue.org/">Lucky Dog Animal Rescue</a></span></li>
<li><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.warl.org/">Washington Animal Rescue League</a></span></li>
<li><span style="color: #444444; font-family: Georgia;"><a href="http://www.homewardtrails.org/">Homeward Trails Animal Rescue</a> </span></li>
<li><span style="color: #444444; font-family: Georgia;"><a href="http://lrr.org/">Labrador Retriever Rescue</a></span></li>
<li><span style="color: #444444; font-family: Georgia;"><a href="http://www.greyhoundwelfare.org/">Greyhound Welfare</a></span></li>
</ul><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">There are a surprising number of breed-specific rescues if you're looking for a certain kind of dog and almost every county has an SPCA or Humane Society - just google what you're looking for. I don't know about all of the shelters, but I know that <a href="http://www.luckydoganimalrescue.org/adopt/events-3">Lucky Dog</a> has adoption events where they bring their dogs to a neighborhood in DC, MD and VA on weekends so that people can see who's available for adoption. Check the websites to see when they're making a visit to your area. And if you're not looking to adopt a pet but wouldn't mind some temporary furry company, shelters are always looking for foster homes.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">In the meantime, you can enjoy looking at our new pride and joy. Aaaaah, I love her!!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1HOQ8VUsr_CIWo6D2YU_D82IwB7BCadYnWltbAjuhDswXbVHqbgMEUSTDVDGuk7w2GTkO1xK-U2HjcGsxWZWmhJsAc0dyY30aLwnGZsal3dCOODQUhJQJdb_uqf68KRM-OqL20Vz9wo/s1600/IMG_8462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI1HOQ8VUsr_CIWo6D2YU_D82IwB7BCadYnWltbAjuhDswXbVHqbgMEUSTDVDGuk7w2GTkO1xK-U2HjcGsxWZWmhJsAc0dyY30aLwnGZsal3dCOODQUhJQJdb_uqf68KRM-OqL20Vz9wo/s400/IMG_8462.JPG" width="400" /></a></div><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/AVvXsEj3l7rQ8U75gCI9XOWyqZGPw_1ABY2j7PoNC4JfBOA24ClqqpUqvTftNk9ZivnM6avol7F1hHLsYynLiXjj3QokMTqU-E98XXL-J0O3Rc-U9CM1BkmweJkjNWq9vH6Bso4XQu5yVbDtUog/s1600/IMG_8495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3l7rQ8U75gCI9XOWyqZGPw_1ABY2j7PoNC4JfBOA24ClqqpUqvTftNk9ZivnM6avol7F1hHLsYynLiXjj3QokMTqU-E98XXL-J0O3Rc-U9CM1BkmweJkjNWq9vH6Bso4XQu5yVbDtUog/s400/IMG_8495.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgN-Bu0vSOhMJA3bG34q9cN5axSOlm-WGrc2jj9kHsQEzKY4TvGDwa8PlMoY1h_RBwtEwQAsafOXClc-286cSLseu-ZTsCvqDBgjcAT1vMKhD989oHSWFvoHJU78KoOpnclx3oGvb5qSF4/s1600/IMG_8497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-Bu0vSOhMJA3bG34q9cN5axSOlm-WGrc2jj9kHsQEzKY4TvGDwa8PlMoY1h_RBwtEwQAsafOXClc-286cSLseu-ZTsCvqDBgjcAT1vMKhD989oHSWFvoHJU78KoOpnclx3oGvb5qSF4/s400/IMG_8497.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><em><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Salted Choco Choco Chip Cookies</span></u></em><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">adapted from <a href="http://www.foodnetwork.com/recipes/chocolate-chocolate-chip-cookies-recipe/index.html">FoodNetwork.com</a></span><br />
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<em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Makes 20-22 cookies</span></em><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1-1/4 cups flour <br style="font-family: Georgia,'Times New Roman',serif;" />1/2 teaspoon salt <br style="font-family: Georgia,'Times New Roman',serif;" />1/2 teaspoon baking soda <br style="font-family: Georgia,'Times New Roman',serif;" />1/4 cup unsweetened cocoa <br style="font-family: Georgia,'Times New Roman',serif;" />1 stick Earth Balance Vegan Buttery Spread (or butter) <br style="font-family: Georgia,'Times New Roman',serif;" />1/2 cup granulated sugar<br style="font-family: Georgia,'Times New Roman',serif;" />1/2 cup light brown sugar <br style="font-family: Georgia,'Times New Roman',serif;" />1 egg, beaten</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. vanilla <br style="font-family: Georgia,'Times New Roman',serif;" />3/4 cups white chocolate chips</span><br />
<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">sea salt for sprinkling</span><br />
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<span style="color: #444444; font-family: Georgia;">Preheat oven to 375 degrees.</span><br />
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<span style="color: #444444; font-family: Georgia;">Sift flour, salt, baking soda and cocoa together. Cream Earth Balance with sugars, egg and vanilla. Slowly add dry ingredients to wet, mixing with an electric mixer. Fold in white chocolate chips. </span><br />
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<span style="color: #444444; font-family: Georgia;">Using a tablespoon or cookie scoop, drop cookies onto a cookie sheet and lightly press each one down using your fingers. Sprinkle each cookie with two pinches of sea salt. </span><br />
<br />
<span style="color: #444444; font-family: Georgia;">Bake for 10 minutes at 375 degrees. Let cool. Do not feed to pets, no matter how cute they are.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com6tag:blogger.com,1999:blog-5533340025809517810.post-89052249359592436272011-04-08T10:20:00.000-04:002011-04-15T09:02:52.041-04:00Cherry Bars and Cherry Blossoms<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgBpDqVeUw1VZMwIbyblJl1Lx65kvDybUUWeHzogMwtPwp6MWgp8O0wUjms0cLIUV9-4B_0hyjy3xvZEl3sOfT7G0ZKa0utoBkVJE4ca06QRmfuhO70iTdOo5O0kU6qNazZ6lyo7puIi4w/s1600/IMG_8226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpDqVeUw1VZMwIbyblJl1Lx65kvDybUUWeHzogMwtPwp6MWgp8O0wUjms0cLIUV9-4B_0hyjy3xvZEl3sOfT7G0ZKa0utoBkVJE4ca06QRmfuhO70iTdOo5O0kU6qNazZ6lyo7puIi4w/s400/IMG_8226.JPG" width="400" /></a></div><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/AVvXsEhJ991UrosvevWp0tgneKhizAls25YYC07DS5bSDOO57PeOGixZwoX7W1MsQF1V9sZO6V8VsQ0yCt-bZHXK8YErDkeDxZDxWTbAVDaVBBCp6fekXDj3JTfeBDX-gvhGL5ox0ZVGVsPvb8g/s1600/IMG_8243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ991UrosvevWp0tgneKhizAls25YYC07DS5bSDOO57PeOGixZwoX7W1MsQF1V9sZO6V8VsQ0yCt-bZHXK8YErDkeDxZDxWTbAVDaVBBCp6fekXDj3JTfeBDX-gvhGL5ox0ZVGVsPvb8g/s400/IMG_8243.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">This just in: while cherry blossoms may have been in season for the last two weeks, cherries were not. I had the brilliant (but probably not so novel) idea to do a cherry dessert in the spirit of the <a href="http://www.nationalcherryblossomfestival.org/">Cherry Blossom Festival</a> that has been going on here in DC. I was so excited about this plan that I stopped at Capitol Hill's local gourmet kitchen shop, <a href="http://www.hillskitchen.com/">Hill's Kitchen</a>, straight off the metro after work to buy a cherry pitter. Shortly thereafter I arrived at the grocery store to discover that my only cherry options were frozen ones. Fresh cherries won't be around these parts until June. And thus my food education continues.</span><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/AVvXsEi3Z51nutXRU9Qse7P5aEKv8MEUs12wDBpIVCs2b5YbJFzx_QFFE1EnEz7oIEg0q9eSacR_0zarTA44q1Bq7e1HB_d82IFmmgxz4GqFjZuZXOa3dtoBXC7AMQFjR8kJSs8oGBOSX2vBCTQ/s1600/IMG_8173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Z51nutXRU9Qse7P5aEKv8MEUs12wDBpIVCs2b5YbJFzx_QFFE1EnEz7oIEg0q9eSacR_0zarTA44q1Bq7e1HB_d82IFmmgxz4GqFjZuZXOa3dtoBXC7AMQFjR8kJSs8oGBOSX2vBCTQ/s400/IMG_8173.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSRk4iUouqAVigTgltN8gGuzqVItEDeCNQtPLpZy5NwiJ61VKZJLbFaE0vim3YdYT57Vi34DJetRtxeq7LvLNiem87TELRKqBXz86IzBv9Ag0aYOBEk-s_5ZrMgV6wwsMKTUKS5cUfyE/s1600/IMG_8193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSRk4iUouqAVigTgltN8gGuzqVItEDeCNQtPLpZy5NwiJ61VKZJLbFaE0vim3YdYT57Vi34DJetRtxeq7LvLNiem87TELRKqBXz86IzBv9Ag0aYOBEk-s_5ZrMgV6wwsMKTUKS5cUfyE/s400/IMG_8193.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ag8ZvQWfsVYD52RWyUPwZZYJygZLyLdvdozNUjgOQDMtIFcX_9msck3uO6jEHyvDfj3hWinQZi06gd_23ytfA7fP7vgFu_BMFzQXbI09yHzVVO6ThpMNIs3NPUQgaZlgAh8qO-QWLJ0/s1600/IMG_8215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ag8ZvQWfsVYD52RWyUPwZZYJygZLyLdvdozNUjgOQDMtIFcX_9msck3uO6jEHyvDfj3hWinQZi06gd_23ytfA7fP7vgFu_BMFzQXbI09yHzVVO6ThpMNIs3NPUQgaZlgAh8qO-QWLJ0/s400/IMG_8215.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Oh well, the cherry show must go on. I decided to bake some cherry bars for my friends Allison and Mike (you may recall Allison as the <a href="http://sharedbites.blogspot.com/2011/01/macgyver-snickerdoodles-and-new-year.html">MacGyver of baking</a>), and their new little munchkin, Lucas (because you know my motto, <a href="http://sharedbites.blogspot.com/2010/10/babies-call-for-lemon-lime-bars.html">babies call for bars</a>). I first met Baby Lucas in the hospital before he was even a day old (my first time seeing a baby so new!). Since he was fresh out the oven, he kept his little arms and legs all curled up to his body as though he was still confined to a belly. I've loved him to bits ever since. </span><br />
<br />
<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Lucky for me, mom emails out a single photo of her little cutie every few days so I can see him grow even when I can't fit in a visit. Nothing fancy, just a pic that she takes with her phone. I think the single photo every few days method is GREAT. Honestly, I might not always have time to peruse a lengthy album right away (though they are still appreciated!). But I always have time to open an email and have a smiling baby face looking back at me.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY60G7JnlDl0yfTlNDkMP25yqrTrnsyt9c4y9nZ2VV6TS4e8cWC1WFXxWwaPBW1Cx5nTRBc36UXNyV-IkfWBn22rMAeNu8BRaqwEucyck51Y9G76EYLjWBER-H9yGUNXiuKquTZforDI/s1600/IMG_8221.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRY60G7JnlDl0yfTlNDkMP25yqrTrnsyt9c4y9nZ2VV6TS4e8cWC1WFXxWwaPBW1Cx5nTRBc36UXNyV-IkfWBn22rMAeNu8BRaqwEucyck51Y9G76EYLjWBER-H9yGUNXiuKquTZforDI/s400/IMG_8221.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_DgRRbuDuAEs9zbe30HXx1e2mSvasKz-7944Os8T8sit8M5SjzppGyJKRZbEVe4VldDMsIzMALwNWjJlIWCb1e_2ktKI2MPuf-izFOysH5VcZQZNHIl2fOeSfsql5N4Y2455Ab65EqU/s1600/IMG_8218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_DgRRbuDuAEs9zbe30HXx1e2mSvasKz-7944Os8T8sit8M5SjzppGyJKRZbEVe4VldDMsIzMALwNWjJlIWCb1e_2ktKI2MPuf-izFOysH5VcZQZNHIl2fOeSfsql5N4Y2455Ab65EqU/s400/IMG_8218.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gLR7X5MViUHkBhnis5_9w5P2os2F3EEzOyl8ectkzi8K_7Y-3DISXCFzS_mCXP5R3V4NpLYrWVltlOEQ9Oy4KPI4zV6jlc528l25nx1_Kgf5INY1-VqZewFQox-O891COp8cm4zd3po/s1600/IMG_8247.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gLR7X5MViUHkBhnis5_9w5P2os2F3EEzOyl8ectkzi8K_7Y-3DISXCFzS_mCXP5R3V4NpLYrWVltlOEQ9Oy4KPI4zV6jlc528l25nx1_Kgf5INY1-VqZewFQox-O891COp8cm4zd3po/s400/IMG_8247.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhII2ZfPyrrc8NYgAlSZAZjqVGffntFCdzf7XRLB_fpKCo8M9T3Tjni07nt0cDAKc1A1Xkv28EiFoW3vwfGmP4nY4I6LUTFOGKE7Z6R19R6Y8aVA4uZT3uQoTRWMBCPuK1XEvY1G9BvBj4/s1600/IMG_8242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhII2ZfPyrrc8NYgAlSZAZjqVGffntFCdzf7XRLB_fpKCo8M9T3Tjni07nt0cDAKc1A1Xkv28EiFoW3vwfGmP4nY4I6LUTFOGKE7Z6R19R6Y8aVA4uZT3uQoTRWMBCPuK1XEvY1G9BvBj4/s400/IMG_8242.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">And now, drumroll please.... Here he is! He was actually awake and smiley for a lot of the visit, but I was too busy playing with him to get any photos. So you'll just have to enjoy him in this equally cute snoozing shot. Mom, dad, baby and I took a stroll around town (we may or may not have stopped for delicious cupcakes at Baked & Wired). Two stranger-ladies were so enamored by Lucas that they conspicuously pointed and started talking about him (is that what happens when you carry around a baby?). Allison graciously gave them a good look at babes and then we shuffled along. She's a good sport. (Sidebar: I've heard that stranger-ladies will go as far as to touch pregnant bellies. NOT OK, ladies. If I ever have a pregnant belly and I don't know you, hands off or you might get smacked.)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70lPixvmCfwu7_A8mqLhfkROp-MAmCeKPNsbYM13KJsDjvSQEe5QnmToT4NdqNd2so9Al3FFclkICklD9DKBAMEaSB3kzp_XLt8gW3wHfvfVoQ57HT_4dOhTNsZPFe79jAAbteOX7Q1o/s1600/IMG_8253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70lPixvmCfwu7_A8mqLhfkROp-MAmCeKPNsbYM13KJsDjvSQEe5QnmToT4NdqNd2so9Al3FFclkICklD9DKBAMEaSB3kzp_XLt8gW3wHfvfVoQ57HT_4dOhTNsZPFe79jAAbteOX7Q1o/s400/IMG_8253.JPG" width="267" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">And for good measure, here are some photos of the blossoms: </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmjqAEsN_sGDqy4RIg0HN0W6q8zMwd-HOMvYqCrX1SxL3LqYMYoioOWj9Me9j9xqueC3k_CmiBiUecXSxqeECtAhoCzpbvkADKIYAK5dSiADNRWrAyb687RtobFw0RWMTVNG9QRtSpRQ/s1600/IMG_1139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmjqAEsN_sGDqy4RIg0HN0W6q8zMwd-HOMvYqCrX1SxL3LqYMYoioOWj9Me9j9xqueC3k_CmiBiUecXSxqeECtAhoCzpbvkADKIYAK5dSiADNRWrAyb687RtobFw0RWMTVNG9QRtSpRQ/s400/IMG_1139.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdVyjelUDN8EXMI0V57LWQo9t9hOLGmk8jnsmawfdi9hquR6XSPmJKm_c8-8H_fezHHBfin4kC2BgLwMqia5_CEI5reV0NZlJXhaP0pTOUemlhJGhRelUQyHUXXgrHQspreq9zrwiPRU/s1600/IMG_1144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfdVyjelUDN8EXMI0V57LWQo9t9hOLGmk8jnsmawfdi9hquR6XSPmJKm_c8-8H_fezHHBfin4kC2BgLwMqia5_CEI5reV0NZlJXhaP0pTOUemlhJGhRelUQyHUXXgrHQspreq9zrwiPRU/s400/IMG_1144.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sp3N4IqANzUZIPrd2IbS5rscQT1z1eKBBMqJWniOvn1Qm17nasceXWXTjBJY_VrimT-SReTY2KFOunZRS-QlUFjZ_L3s3cCOd4szDScoGVkn3mCXD20FAW5kBfy4qGGdyGJ57tDGkTE/s1600/IMG_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sp3N4IqANzUZIPrd2IbS5rscQT1z1eKBBMqJWniOvn1Qm17nasceXWXTjBJY_VrimT-SReTY2KFOunZRS-QlUFjZ_L3s3cCOd4szDScoGVkn3mCXD20FAW5kBfy4qGGdyGJ57tDGkTE/s400/IMG_1159.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6zY2sZ4BPtoJN80nfoe2wxMRaY_DNlpqv_Wc-PODKCuu14K4Nc8eQbQwlbgnKoh1WgMRP_kKsCHdEQ4cMga6hO86DjDdK8fuMebPIiDysj1fpU76uSfg8vPLGQ_0UHcyEU4xjRFgl_M/s1600/IMG_1161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6zY2sZ4BPtoJN80nfoe2wxMRaY_DNlpqv_Wc-PODKCuu14K4Nc8eQbQwlbgnKoh1WgMRP_kKsCHdEQ4cMga6hO86DjDdK8fuMebPIiDysj1fpU76uSfg8vPLGQ_0UHcyEU4xjRFgl_M/s400/IMG_1161.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpxc0Lt6lUB9Jsb0gxNUudEsu6Olm186y9CB2UbYYtM2_GoURjymRguoYjvHWDUgVVqhTzightXIiZ_-CUIUv6ReLN5_cP89K-ckeNGuQl3iKI3EIj_V9c6-tF-4TeQYBH6rbJbmHWA4/s1600/IMG_1149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTpxc0Lt6lUB9Jsb0gxNUudEsu6Olm186y9CB2UbYYtM2_GoURjymRguoYjvHWDUgVVqhTzightXIiZ_-CUIUv6ReLN5_cP89K-ckeNGuQl3iKI3EIj_V9c6-tF-4TeQYBH6rbJbmHWA4/s400/IMG_1149.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzTDbh4yrXmU_xix8XPVAes9rQ7d5DFpRdlxajIZuieoDHrU0LzwnfBL4qfgPkxDZ_75Ijs_t-5asTzMZEssJGnJ8sZjXR_RCQ6liT9A3jEGx21Mt0S6-EgyhALPSsxTJ1iZIWLaQJv4/s1600/IMG_1156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzTDbh4yrXmU_xix8XPVAes9rQ7d5DFpRdlxajIZuieoDHrU0LzwnfBL4qfgPkxDZ_75Ijs_t-5asTzMZEssJGnJ8sZjXR_RCQ6liT9A3jEGx21Mt0S6-EgyhALPSsxTJ1iZIWLaQJv4/s400/IMG_1156.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="margin: 0in 0in 0pt;"><em><u><span style="color: #444444; font-family: Georgia;">Cherry Bars</span></u></em></div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><div class="separator" style="margin: 0in 0in 0pt;"><em><span style="color: #444444; font-family: Georgia;">Makes 16 bars</span></em></div><div class="separator" style="margin: 0in 0in 0pt;"><br />
</div><span style="color: #444444; font-family: Georgia;">2 cups all-purpose flour<br />
1/3 cup white sugar</span><br />
<span style="color: #444444; font-family: Georgia;">1/3 cup brown sugar<br />
3/4 tsp. baking powder<br />
1/4 tsp. salt<br />
zest of one lemon</span><br />
<span style="color: #444444; font-family: Georgia;">10 tbs. (1 stick + 2 tbs.) cold unsalted butter, cut into chunks </span><br />
<span style="color: #444444; font-family: Georgia;">1 egg<br />
1-1/2 to 2 lbs. frozen cherries (sour if you can find them)</span><br />
<span style="color: #444444; font-family: Georgia;">2 tbs. lemon juice<br />
1/4 cup white sugar (for mixing with cherries)<br />
1 tbs. cornstarch</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">Thaw the cherries completely and lightly press into a strainer to drain, getting out as much excess liquid as possible. Roughly chop the cherries so that they are halved. If lots of liquid is coming out, drain again. Set cherries aside.</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">While cherries are thawing, cut butter into chunks and place back in the fridge.</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">Preheat oven to 375 degrees. Stir flour, sugars, baking powder, salt and lemon zest together. Mix the egg and butter into the dry ingredients using a pastry cutter or your hands until the butter is incorporated and the dough forms pea-sized bits. A pastry cutter is ideal because you want the butter to stay cold. Using your hands warms the butter up, but, honestly, your hands are the only tool that will work besides a pastry cutter. Dough will be crumbly.</span><br />
<br />
<span style="color: #444444; font-family: Georgia;">Pour half of the dough in a 9" x 9" square baking pan and pat down evenly.</span><br />
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<span style="color: #444444; font-family: Georgia;">Again, making sure all excess liquid is out of the cherries, stir cherries together with lemon juice, sugar and cornstarch. Pour cherry mix into pan (if there is a lot of liquid, spoon cherries into the pan using a slotted spoon). Spread remaining dough over top of cherries. I like my top crumb to be a little smaller than the bottom crust, so I had a bit of dough left over. </span><br />
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<span style="color: #444444; font-family: Georgia;">Bake at 375 degrees for 40-45 minutes or until top is golden-brown. Pack up and bring for a picnic under your favorite blossoms.</span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com0tag:blogger.com,1999:blog-5533340025809517810.post-77999073418844638432011-03-31T14:21:00.000-04:002011-04-15T09:03:04.100-04:00Baked Ginger Donuts w/Orange Icing & A Tour of DC Hoods<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcTRXCxGyC6uJTUFKb05rscKWT8ubwuoPf6j537BBGATWufsbtSZU78wkWVQlSgp4WQYBlzYuD7RPsd4LtwJqk55fABYc6UVn2asFupkIRjpJdn_9ETh9H1iVLgFCiQ-vn-12p8uSq8k/s1600/IMG_8128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdcTRXCxGyC6uJTUFKb05rscKWT8ubwuoPf6j537BBGATWufsbtSZU78wkWVQlSgp4WQYBlzYuD7RPsd4LtwJqk55fABYc6UVn2asFupkIRjpJdn_9ETh9H1iVLgFCiQ-vn-12p8uSq8k/s400/IMG_8128.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Last Saturday was the SunTrust National Marathon and Half Marathon in Washington, DC. Exactly two years ago from this race, Travis and I purchased our first home in Northeast DC, which happens to be on the race route (both going out and coming in - I hope everyone waved twice). We closed on Friday, ran the race on Saturday, and moved in on Sunday. Can you imagine? You've just bought your first house, and the very next day you run in a hometown race that goes right by it! You better believe I announced it to some strangers while running by. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_R3oy3adp_5qL6ivlGWLbAQo3kXmkAtkIeVyuw3yN_3d5Qa30z2g760koYDY6C6lGxjSWddS7PAWmeWZr44c-GXDwR7mPEAJ9IO9XtaQ9O9WDqvKUb71VdeyzOhjOMY09Np7Bi0UBTqw/s1600/IMG_8019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_R3oy3adp_5qL6ivlGWLbAQo3kXmkAtkIeVyuw3yN_3d5Qa30z2g760koYDY6C6lGxjSWddS7PAWmeWZr44c-GXDwR7mPEAJ9IO9XtaQ9O9WDqvKUb71VdeyzOhjOMY09Np7Bi0UBTqw/s400/IMG_8019.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKzeVm1LmT2wLn9soSHAUqSST-aJ2fwUhOUusBxQi0EBmyg3cQzomtAB1uPsxAf1b-BrveGdNrHCh19uhrKT_TwHmdEZoIycyjtZoaEcecHL3STEwJw9gQEq0sDUR81wEcyDxhD23SS8/s1600/IMG_8080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKzeVm1LmT2wLn9soSHAUqSST-aJ2fwUhOUusBxQi0EBmyg3cQzomtAB1uPsxAf1b-BrveGdNrHCh19uhrKT_TwHmdEZoIycyjtZoaEcecHL3STEwJw9gQEq0sDUR81wEcyDxhD23SS8/s400/IMG_8080.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Last year, we skipped the National Marathon/Half in favor of the Shamrock Marathon in Virginia Beach (which, ps, was superfun and really well run). But this year, we were BACK. My plan was to rock the socks off the half and hopefully get a PR. That dream went out the window in mid-February when I realized that I was going to be out of town for 4 of the 5 next weekends. No prob. Race day was beautiful, I gave it my best, and it was still an awesome race.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">The coolest thing about the National Half is that it's really a locals' race. Washington has a lot of destination races: Marine Corps Marathon, Cherry Blossom 10-Miler, Army 10-Miler. These races draw participants from all around the country (and often, the world) and they are wonderful in their own right. Who wouldn't want a chance to race by the national monuments or run through the breathtaking Japanese cherry blossoms in full bloom? But it's so refreshing and fun to do a race that hits the residential DC neighborhoods, which is exactly what the National Marathon and Half courses do. </span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><a href="http://www.fleetfeetdc.com/">Fleet Feet</a>, a locally owned running store in <a href="http://www.adamsmorgannow.com/">Adam's Morgan</a>, set up a bonus water stop <em>right where I got thirsty</em>. And a little ways down the road in <a href="http://en.wikipedia.org/wiki/Columbia_Heights_(Washington,_D.C.)">Columbia Heights</a>, some all-star resident was handing out marshmallow Peeps outside her house! A little Rapper's Delight outside of <a href="http://www.howard.edu/">Howard U</a>? Don't mind if I do. And to the DJ spinning at the Bethune apartment complex, I'd like to hire you for my next party. The race rounded out on <a href="http://hstreetgreatstreet.blogspot.com/">H Street</a>, NE, with a huge cheering crowd (you can't even imagine how the landscape of H Street has changed since running down it two years ago!). And of course, a big high-five to my house right before cruising to the finish line. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwKlEEKg-j0qiiMyCchlBLWxFeYrGSr1dZAjKub5qSSgeBnyNtOQ_pZ4liqBikrGKfPqSBWbo1fHAKz4gMQTyGp_7xshIzMw5aNgxbEb5evgi_gZ8_RwQdIEagFoio9hCBZ2yT6n-V-8/s1600/IMG_8085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEwKlEEKg-j0qiiMyCchlBLWxFeYrGSr1dZAjKub5qSSgeBnyNtOQ_pZ4liqBikrGKfPqSBWbo1fHAKz4gMQTyGp_7xshIzMw5aNgxbEb5evgi_gZ8_RwQdIEagFoio9hCBZ2yT6n-V-8/s400/IMG_8085.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0HnxjQ_srXakMr07aX00JAWT11wG-ym9wUl11NkEXmCksHMd8gA2VVmZheGPSoUyuM0xgx7J0_R9qSFdKEKOHctddr5nA6ONrYNPIyrFlmkxc2tNJlKevSdYy5_Y4fQxmkTcH-8mgZQ/s1600/IMG_8130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0HnxjQ_srXakMr07aX00JAWT11wG-ym9wUl11NkEXmCksHMd8gA2VVmZheGPSoUyuM0xgx7J0_R9qSFdKEKOHctddr5nA6ONrYNPIyrFlmkxc2tNJlKevSdYy5_Y4fQxmkTcH-8mgZQ/s400/IMG_8130.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCTutOhucEzr68gnu4H2UxH8IXSYU-r8bSStBDP8V-wC1AE7prtlvTTbYsek9XW7x4vOON8drsen-z_dkzHHu_Y0GSGg_VMqTUn2RChZhoXpn6Ut0axt_oqT8_3Qh_9Lrkwi4O9VT7So/s1600/IMG_8133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCTutOhucEzr68gnu4H2UxH8IXSYU-r8bSStBDP8V-wC1AE7prtlvTTbYsek9XW7x4vOON8drsen-z_dkzHHu_Y0GSGg_VMqTUn2RChZhoXpn6Ut0axt_oqT8_3Qh_9Lrkwi4O9VT7So/s400/IMG_8133.JPG" width="266" /></a></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">After the race, we headed to our friends' Jimmy & Janie's house for a near-spring/almost birthday/post-marathon brunch. (Because if there is one thing I do almost as much as I run, it's eat brunch.) J&J served tacos from <a href="http://www.facebook.com/pages/PICA-TACO/115302041824915#!/pages/PICA-TACO/115302041824915?sk=wall&filter=2">Pica Taco</a> in Adam's Morgan, which I highly recommend. If you don't have time to make a full brunch (e.g., if you're tied up in a race beforehand), these tacos come in pairs, wrapped in tin foil and labeled - super easy for serving and muy delicioso. Plus Pica Taco is locally owned and operated by a mother-daughter team. It's a win-win. My contribution to brunch was ginger-spiced mini-donuts with fresh orange icing. Not really sticking with the Mexican theme, but I didn't hear any complaints through the donut-stuffed mouths.</span><br />
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<span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">I recently purchased <a href="http://www.amazon.com/gp/product/B0000DDVVL">this donut pan</a> so that I could make baked donuts. These ginger guys were more like cake donuts than bready donuts (like say, Krispy Kreme). But the batter bakes up super light and the outside gets nice and toasty, just like any fried cake donut. Top them with icing made from fresh orange juice and sifted confectioners' sugar and you've got yourself a brunch winner. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZOJwqw_EmNysIlOUK0vvX3MQJhUwPW5XQL7F80Jm-eZU3AprLXV9_3uppThliepmRRJFPSrTpJklC5RpqN419vK_T74IpaioC6ZA3o87pzC8fTvKzYQxkabHx8Vfrwug79YPtVZImUQ/s1600/IMG_8123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZOJwqw_EmNysIlOUK0vvX3MQJhUwPW5XQL7F80Jm-eZU3AprLXV9_3uppThliepmRRJFPSrTpJklC5RpqN419vK_T74IpaioC6ZA3o87pzC8fTvKzYQxkabHx8Vfrwug79YPtVZImUQ/s400/IMG_8123.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3arm3xwR0WvGxEQqpE8UDtxFXJRz9NruKZWLIjo1iQb_W5P0meFrJlFVx5_ltNMVNERNiCQGNy3KxMeEHeW9kEiNzz-FRcpi9Uqq8yGEuqx7Z58TCwu9kYGdvgXkR2p6nxZpP2jJwZ8w/s1600/IMG_8122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3arm3xwR0WvGxEQqpE8UDtxFXJRz9NruKZWLIjo1iQb_W5P0meFrJlFVx5_ltNMVNERNiCQGNy3KxMeEHeW9kEiNzz-FRcpi9Uqq8yGEuqx7Z58TCwu9kYGdvgXkR2p6nxZpP2jJwZ8w/s400/IMG_8122.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">This is us two years ago when we closed on our house! I still feel happy about it every time I walk in the door. Yes, despite the entire new roof we had to put on, frequent blown fuses, termites (among other critters), touch-and-go heating system, and leaky walls, I love this house with all my heart.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9au4hwTC9vU_fnrLik4BegJh41HBDD7Qgh3-xwEwI_hcDwoLXCwqz1d8RO-AQft-K_izeD1KKnx7XIG9DgdaXpcvQmylviIOQtqOJQxWVfbeHv9_R0Zt1UIMWW7MTTgBmVT228w8jpE/s1600/house.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe9au4hwTC9vU_fnrLik4BegJh41HBDD7Qgh3-xwEwI_hcDwoLXCwqz1d8RO-AQft-K_izeD1KKnx7XIG9DgdaXpcvQmylviIOQtqOJQxWVfbeHv9_R0Zt1UIMWW7MTTgBmVT228w8jpE/s400/house.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn1U3EYbL7_nFR0sQ6BhHvEBVVPEy6O_bunMPhDgXx5P-rZm8rxnsgVn6JEhE6vJIURJpYTppu1tZEZ1gR4v-wPRoCQMs_8owRrvp2l2YHRb3FQWdQfxnaxcdfa-etrBC23rumRb2A60/s1600/house2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVn1U3EYbL7_nFR0sQ6BhHvEBVVPEy6O_bunMPhDgXx5P-rZm8rxnsgVn6JEhE6vJIURJpYTppu1tZEZ1gR4v-wPRoCQMs_8owRrvp2l2YHRb3FQWdQfxnaxcdfa-etrBC23rumRb2A60/s400/house2.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Baked Ginger Donuts w/Orange Icing</span></u></em></div><span style="font-family: Georgia, "Times New Roman", serif;">adapted from <a href="http://allrecipes.com//Recipe/baked-doughnuts/Detail.aspx">Allrecipes.com</a></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span><div class="separator" style="clear: both; text-align: left;"><em><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Makes 4 to 5 dozen mini-donuts </span></em></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><u>Donuts</u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3 cups unbleached, all-purpose flour</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tsp. baking powder</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. baking soda</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tsp. nutmeg</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 tsp. ground clove</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tsp. cinnamon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1-1/2 tsp. ground ginger</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cup sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1/2 cup (1 stick) melted butter</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tsp. freshly grated <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJjtUDIapAPnC0bYbnBfTGiubJMfe6RniNHEBj5OvJ7_sdbdvzw9g8SpGuWSIaD_wcQ_elgXgcCrpjVzg67-qm5UYchokqPrdtGe52Bg1ol-GP0c5GnkjZUfhSvII1PqOq584EZnPp2S4/s400/ginger2.jpg">ginger</a></span></div><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 cup of buttermilk (or 1 cup milk + 1 tbs. vinegar, rested for 5 minutes)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">3 eggs</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 tbs. maple syrup</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div></span><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Required: non-stick <a href="http://www.amazon.com/Norpro-3980-12-Count-Nonstick-Donut/dp/B0000DDVVL">donut pan</a></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Recommended: gallon-sized ziplock bag</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Preheat oven to 400 degrees.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">In a large bowl or stand mixer, mix flour, baking powder, baking soda, dry spices and sugar (if you have a sifter, I recommend sifting all ingredients but the sugar). </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Melt butter in the microwave or on stovetop and stir in the freshly grated ginger while the butter is still warm. Set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Stir buttermilk, eggs and maple syrup together in a bowl and then pour into dry mix. Mix with an electric mixer or stand mixer until ingredients are loosely incorporated. Add melted butter and continue to mix until all ingredients are completely incorporated into a batter.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Fill ziplock bag with batter and snip a 1/2 opening at one corner. Pipe the batter into the donut pan, filling each mold only about halfway (these donuts rise a lot). If you happen to have a donut pan that is not non-stick, grease the molds or spray with cooking spray before filling.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Bake at 400 degrees for 5-6 minutes. Empty the tin and repeat. Let donuts cool before icing.</span><span style="color: #444444; font-family: Georgia;"></span><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">This recipe would also work for a full-sized donut pan, just make a larger cut in the ziplock bag and increase cooking time by 3-4 minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><span style="color: #444444; font-family: Georgia;">Icing</span></u></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">2 cups powdered sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">orange juice (fresh squeezed if you have an orange!)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">1/4 tsp. orange extract</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">red and yellow food coloring (optional)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Start by adding 1 tbs. of orange juice to the sugar and stirring. Continue to slowly add juice and stir well until the sugar is the consistency of syrup. It should stick to your whisk or spoon. If you go too far, just add more sugar. Add orange extract.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Coloring: Liquid food coloring is very powerful. If you want a bright shade of orange add 1 drop of red and 5 drops of yellow to the icing and stir. If you want a pale orange, take a small amount of the icing (maybe a tablespoon) and put it in a separate bowl. Add food coloring to the small bit of icing. Then spoon little bits of the colored icing back into the main batch until you have the desired color.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Icing: Using your fingers, dip the top half (whichever half of the donut you want to cover up) of each donut into the icing halfway. Twist the donut as you remove it from the icing and set on a drying rack or paper towel to let the icing harden. Donuts stay fresh for at least one night in the refrigerator. </span></div></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><span style="color: #444444;"></span>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com11tag:blogger.com,1999:blog-5533340025809517810.post-74946582163622560872011-03-28T11:09:00.001-04:002011-04-15T09:05:28.964-04:00Sweet Onion & Broccoli Soup<div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEgsA6yAlxLq_dWddutfvuk9zzv9FDnjpG-fOiwUJmL9HNVOreDibG6-bYvSvW_vasgeMmYq-DbuZKjQykoW8VPxxkuXVq6gsDSoOyd0nnEDSvy6YpmZpkWRbJHVcZ5-ytKuuNchBDqC72c/s1600/IMG_8164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsA6yAlxLq_dWddutfvuk9zzv9FDnjpG-fOiwUJmL9HNVOreDibG6-bYvSvW_vasgeMmYq-DbuZKjQykoW8VPxxkuXVq6gsDSoOyd0nnEDSvy6YpmZpkWRbJHVcZ5-ytKuuNchBDqC72c/s400/IMG_8164.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span id="internal-source-marker_0.0876037079913069" style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">If you served me this soup in a restaurant and told me that it wasn’t cream based, I’m not sure if I would believe you. It is so rich and delicious, that I am literally surprised every time I taste it that such plain ingredients can come together to make something so flavorful. Forgive me for the corporate buzzword, friends, but I’m gonna go ahead and call this vegetable synergy. Jazz haaaaannnnds. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJj-U5GK-c5Zh3QUmMVZOMeRfBZrJYeMjzes54d4N6bnTdqKqK8queoRHpdbIestZO911_SWAWmALBH9HTzaebrChfOvL1tqFjNioT6BFMmdBLQxWVkyE4grY7a_jSkIbSflRi32FuxnA/s1600/IMG_7961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJj-U5GK-c5Zh3QUmMVZOMeRfBZrJYeMjzes54d4N6bnTdqKqK8queoRHpdbIestZO911_SWAWmALBH9HTzaebrChfOvL1tqFjNioT6BFMmdBLQxWVkyE4grY7a_jSkIbSflRi32FuxnA/s400/IMG_7961.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwu3duOntv8amiXSeZ0cO7lonSIigBr5dLICUS0SE0FVkNu7y6PCrpC_aKc_OvjDh8Aeq0_A30goUzo3eniWYWs3PDBRf2w-lkIC8umfM9Xr8OzOH27KdXEz0WSBJtPfiwxfgVpOUEZs/s1600/IMG_8143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwu3duOntv8amiXSeZ0cO7lonSIigBr5dLICUS0SE0FVkNu7y6PCrpC_aKc_OvjDh8Aeq0_A30goUzo3eniWYWs3PDBRf2w-lkIC8umfM9Xr8OzOH27KdXEz0WSBJtPfiwxfgVpOUEZs/s400/IMG_8143.JPG" width="400" /></a></div><span id="internal-source-marker_0.0876037079913069" style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In my house, broccoli has a bum rap. When I make it, Travis treats me like a perfume girl at a department store. Kt: “Can I interest you in some grilled broccoli this evening?” Travis, smiling politely while remaining at least two arm-lengths away: “Broccoli? Oh, not today, thanks.” Though he really means not ever; find someone else to hock your smelly broccoli to, lady. And if I’m cooking broccoli in the house, he inevitably announces that I must be making broccoli. I can only assume this is a warning cry for the neighbors, because, uh, clearly it’s not news to me that I’m cooking broccoli. </span><br />
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<span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><span style="background-color: transparent; color: #444444; font-family: Georgia, "Times New Roman", serif; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">He’s not the only one though. <span style="font-family: Georgia, "Times New Roman", serif;">I’ve heard, “I don’t eat broccoli because it make me gassy,” or “it’s too hard on my digestive system” (the timeless euphemism for “it makes me sh*t bricks”).</span> Who cares? So do lots of other things and you eat them anyway. The thing is, people know that broccoli is good for them, so I’m not sure where the resistance comes from. I mean, one article on the benefits of chia seeds or pomegranite juice and people will down the stuff like there’s no tomorrow. But what about our old tried and true vegetable friends that have long been superfoods?! EAT SOME BROCCOLI, for crying out loud! (Perhaps I am overly sensitive because my eating partner doesn’t share my love for the mini trees of life, but all the same, I will continue with my public crusade.)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-Z8RyXd5IrYbrOVblNDPCExhLQKN4QoE0fxLZUySULprKLmT-GSlV025NsXafojO6scAAVbEaCe_Wep53_-mCd-v_X_uTrXgf6skzpa_ba_QJzPWyMRtq67IIswKNp8lB3T4tfQHeqs/s1600/IMG_8146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-Z8RyXd5IrYbrOVblNDPCExhLQKN4QoE0fxLZUySULprKLmT-GSlV025NsXafojO6scAAVbEaCe_Wep53_-mCd-v_X_uTrXgf6skzpa_ba_QJzPWyMRtq67IIswKNp8lB3T4tfQHeqs/s400/IMG_8146.JPG" width="400" /></a></div><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/AVvXsEjWf-JrAs3ZgvOHwQpkt2vjf2ri9RNfPmAhVdRwMb383_0acl6xF1gWB4MZrvD9JbpoVwb-KQJsAPhpZpomwNxMttUNBAc1_r8_euOEwMMw_30CcfVgXgJtAf_oOhvdnRpNzsRPkhIbuJs/s1600/IMG_8156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWf-JrAs3ZgvOHwQpkt2vjf2ri9RNfPmAhVdRwMb383_0acl6xF1gWB4MZrvD9JbpoVwb-KQJsAPhpZpomwNxMttUNBAc1_r8_euOEwMMw_30CcfVgXgJtAf_oOhvdnRpNzsRPkhIbuJs/s400/IMG_8156.JPG" width="400" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444;"><span id="internal-source-marker_0.0876037079913069" style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Most of the time I eat my broccoli raw or grilled. But I recently had some broccoli that was on its way out in the freshness department, so I decided to try my hand at making broccoli soup. V8 makes a <a href="http://www.campbellsv8soup.com/GardenBroccoli.aspx">Garden Broccoli</a> soup that I really like (and will still eat if I need a quick soup), but it has a fair number of chemical-sounding ingredients. I liked the idea of making my own broccoli soup with <span style="font-family: Georgia, "Times New Roman", serif;">just a few ingredients <em>and </em>avoiding wasted broccoli all at the same time. I know, I'm like some sort of superhero, right? </span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Full disclosure: broccoli loses </span><span style="background-color: transparent; font-style: italic; font-weight: normal; text-decoration: none; vertical-align: baseline;">a lot </span><span style="background-color: transparent; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">of its nutrition when boiled. But it also loses nutrition when it sits in your fridge for a long time. So broccoli that’s already gone limp is a fine choice for blending up in some soup. I think you will be really shocked at how good veggies and lemon juice can taste when cooked and pureed. I don't know if I'll ever make Travis a broccoli lover, but I think this soup is a step in the right direction. </span></span></span></span><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/AVvXsEg3gtL2DWq6ENLEu6kB6P5WJJcnfnqvbPAgskZ5CDxEcqH-yYHWAecnTnjPjwoNoPEXAnJgnHEndBnoDck4Q7tLCp3Hqeuv3unO_sg9oUcFwIlHtxjEV7LCglv0f7um_8pI_Rw6kzm4pgw/s1600/IMG_8160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gtL2DWq6ENLEu6kB6P5WJJcnfnqvbPAgskZ5CDxEcqH-yYHWAecnTnjPjwoNoPEXAnJgnHEndBnoDck4Q7tLCp3Hqeuv3unO_sg9oUcFwIlHtxjEV7LCglv0f7um_8pI_Rw6kzm4pgw/s400/IMG_8160.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEhwDROa-qw0E_N2AOVhiilJQgtCwI-d0CeckPPbHqBkpVb6X0qK-iidFQQxebuWR0AfKv8yVJSi2U-H9UIP8zeZ3pdQKgOfQQxuOTum8jS5p6l-WbxnZ-1OlinzxFRn_7wXw5C26c8rSv4/s1600/IMG_8170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwDROa-qw0E_N2AOVhiilJQgtCwI-d0CeckPPbHqBkpVb6X0qK-iidFQQxebuWR0AfKv8yVJSi2U-H9UIP8zeZ3pdQKgOfQQxuOTum8jS5p6l-WbxnZ-1OlinzxFRn_7wXw5C26c8rSv4/s400/IMG_8170.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><u><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Sweet Onion & Broccoli Soup</span></u></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><i><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Makes 4 servings</span></i></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
<span style="color: #444444;"></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 large crowns of broccoli</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 tbs. olive oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 medium-large onion, diced</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">1 jalapeno, diced </span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 cloves garlic, minced or crushed</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">2 cups vegetable stock</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">juice from 1 lemon</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">crushed bay leaves (5-6 good shakes or 1/2 tsp.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">thyme (5-6 good shakes or 1/2 tsp.)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Required: blender or immersion blender.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;"></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia, "Times New Roman", serif;">Cut broccoli crowns into florets, discarding the stalk. Boil broccoli florets until tender, roughly 15-20 minutes. You should be able to break up the pieces with a spoon, but you don't want the florets to start separating on their own. Drain broccoli and set aside.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Heat 2 tablespoons of olive oil in a medium-sized pot. Add onions and jalapeno and cook over medium heat for 5-7 minutes, stirring often. Add garlic and cook for 5 more minutes. Feel free to add more olive oil if needed to prevent onions from burning. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Add vegetable stock, lemon juice, crushed bay leaves, thyme, salt and pepper. (If you don't have crushed bay leaves, 2 whole bay leaves would work as well.) Give a quick stir to incorporate all ingredients. Add broccoli (the stock will not cover all the broccoli at this point)and let cook covered for 15-20 minutes. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Broccoli should be very tender and starting to break up on its own. Using a stirring spoon or spatula, break up the broccoli florets so that all broccoli is submerged in the stock. The photo above shows this phase. Remove soup from heat.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">If using an immersion blender (which I don't have), proceed to blend. If using a regular blender, pour the contents of the soup into the blender pitcher and let cool for 5 to 10 minutes. Then carefully blend until smooth, pausing often to let steam out.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">When using a regular blender it's probably best to let the soup cool for a full 15 to 20 minutes, blend, and then place back on the stove for 10 minutes to heat back up. But in the 4 times I've made this soup, I haven't had the patience for that. When working with hot soup, just proceed slowly with the blending process and make sure to let steam out of the blender often.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Also, keep in mind the limitations of a blender size should you want to double the recipe. A standard blender is not equipped to hold more than 1 batch of this soup at a time.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia;">Serve with avocado slices or a dollop of plain yogurt.</span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com3tag:blogger.com,1999:blog-5533340025809517810.post-69905679114697543152011-03-09T11:57:00.000-05:002011-04-15T09:03:37.888-04:00Sweet Potato Quinoa Granola Bars and Thumbs-Up Running<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/AVvXsEjBF4-1XrL74J_ThDClst1AlCNUBgSY1LtwxRZe54aFNfPLG1eUgPz7o1FdLriesAKYrrNBf5dHPjs569XUUrzq75hyf3WpmqyouLTh2JbcE3fMxTDlnIcSBzAyoN4M-OJ-beuZ4Mkxpl0/s1600/IMG_7953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBF4-1XrL74J_ThDClst1AlCNUBgSY1LtwxRZe54aFNfPLG1eUgPz7o1FdLriesAKYrrNBf5dHPjs569XUUrzq75hyf3WpmqyouLTh2JbcE3fMxTDlnIcSBzAyoN4M-OJ-beuZ4Mkxpl0/s400/IMG_7953.JPG" width="400" /></a></div><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/AVvXsEggI6qsyc6v8wo49jgic5dfFPs2QYbYe0107E8f2prpr7s2URxHWDZesKA6BpSeBxyqtHp9Xy3qA38O7STL2MxHu-ZHlXFkQT9SlUttfHhqjniNjg4GFr9ybXkVKKtzjvJ15xxlWKZwX8s/s1600/IMG_7923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggI6qsyc6v8wo49jgic5dfFPs2QYbYe0107E8f2prpr7s2URxHWDZesKA6BpSeBxyqtHp9Xy3qA38O7STL2MxHu-ZHlXFkQT9SlUttfHhqjniNjg4GFr9ybXkVKKtzjvJ15xxlWKZwX8s/s400/IMG_7923.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">I'm a thumbs-up runner. And that doesn't mean I'm so excited to be running that I throw thumbs-up signals to everyone else on the streets (though I'm known for an occasional high-five). It means that my hands naturally get into stiff little thumbs-up positions while I run, which, if you test it out right now, you'll discover requires some effort by your muscles. Go ahead - bend your elbows at your sides and look at the natural position of your hands. Then see how many muscles you have to use to form a thumbs-up. Newsflash: while they may put a smile on someone's face, thumbs-up don't make you any faster or more efficient.<br />
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I bring this to your attention, not so you that can spot me in a race, but so that next time you're running (or biking or rollerblading or moon bouncing) you stop to think about your body position and any unnecessary energy you might be expending on tense muscles. Take five seconds to consider the muscles that are flexed and whether they are actually helping you with your activity. If not, make an effort to shake em out every once in awhile.<br />
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Though I can't stop myself from thumbs-upping completely, now that I'm aware of it, I can release the tension in my hands and wrists when I think of it and give my body a break from spending needless energy keeping my fingers tight and my thumbs up. That way, more of my kcals can go towards getting me from point A to point B. </span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEh2cteynBaxiz7PZ9IiIzFfEp-P8Od7bdGHsMRo_upWbp9Qf2lgZtqbRz1M0fkD-NhdmpeNFjiTEbfGqI6Z-H0TJFeqltgVKhN4J-y8wVcr0r3RIPAaJkTejO0R4w2MmclOvHJXsEOtZ2o/s1600/IMG_7896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cteynBaxiz7PZ9IiIzFfEp-P8Od7bdGHsMRo_upWbp9Qf2lgZtqbRz1M0fkD-NhdmpeNFjiTEbfGqI6Z-H0TJFeqltgVKhN4J-y8wVcr0r3RIPAaJkTejO0R4w2MmclOvHJXsEOtZ2o/s400/IMG_7896.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn0uSYAPx_mg5n3jy0mR-VwBzv9KTJNRZABhjrbmUmRv3gflGf1H7ItuQIfKWcAjJHblqY2XwFlQr3eZ63pPZYKbwkjuaef7re1sCdSH4HJCYe_syXM8NT3iY-vxP_8eMcAMhvzL_aXo/s1600/IMG_7894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJn0uSYAPx_mg5n3jy0mR-VwBzv9KTJNRZABhjrbmUmRv3gflGf1H7ItuQIfKWcAjJHblqY2XwFlQr3eZ63pPZYKbwkjuaef7re1sCdSH4HJCYe_syXM8NT3iY-vxP_8eMcAMhvzL_aXo/s400/IMG_7894.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEsKR9rl99yZgI-9iSNALpXv-f52lEESSIHR_O2cxd1RRhZwDRvHFhHloJPnQSqVSJhtXS5NZOvvNTV134R3KjQIaFuT8UIJFiYNzDBWiFOiPZivYn7PLaPV5u0yUZw2xcJoPN9ndSSQ/s1600/IMG_7898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEsKR9rl99yZgI-9iSNALpXv-f52lEESSIHR_O2cxd1RRhZwDRvHFhHloJPnQSqVSJhtXS5NZOvvNTV134R3KjQIaFuT8UIJFiYNzDBWiFOiPZivYn7PLaPV5u0yUZw2xcJoPN9ndSSQ/s400/IMG_7898.JPG" width="400" /></a></div><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">After this past weekend's rain-riddled, thumbs-up run (with plenty of conscious hand relaxation!), I came home and I really wanted some calories. In my body. Stat. Enter sweet potato quinoa granola bars. A delightful blend of carbs, fiber and protein. If I had to compare them to a commercial product, I would say they are most <span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">like Larabars in consistency. I haven't come across a Larabar that uses oats or grains (or whatever mysterious family quinoa is in), so nutritionally, they aren't the same. But these bars have a fruit-chewy bite to them, rather than the crispy-chewy feel of regular packaged granola bars. I will call mine Katibars.</span></span><br />
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<span style="color: #444444; font-family: Georgia,"Times New Roman",serif;"><span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">Sweet potato quinoa bars would be great to bring on a long bike ride or hike. Between the fruit, sweet potato puree and agave syrup, the sugar content is high; and the nuts and quinoa provide some protein. The fiber content is also high from the oats and quinoa, so be conscious of what your body is used to while working out.</span></span><br />
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</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,'Times New Roman',serif; text-align: left;"><u><i>Sweet Potato Quinoa Granola Bars</i></u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,'Times New Roman',serif; text-align: left;"><u><i></i></u></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,'Times New Roman',serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia,'Times New Roman',serif; text-align: left;"><i>Makes 12 bars</i></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">2.5 cups old fashioned oats</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/4 tsp. nutmeg</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/8 tsp. ginger</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/8 tsp. cloves</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 tsp. cinnamon</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 tsp. salt</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 tsp. vanilla</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 cup sweet potato puree</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 cup agave syrup</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 cup uncooked quinoa</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1 cup roughly chopped nuts (I used half pecans, half almonds) </div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">1/2 cup dried cranberries</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"></div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Preheat oven to 325 degrees. Toast the uncooked quinoa on the stove in a wide pan over low heat, 8-10 minutes, stirring often (quinoa grains will pop in the pan). Mix oats, spices, and salt together in a large bowl. In a separate bowl, stir together sweet potato puree, vanilla and agave. Add wet mix to oat mix, making sure that all oats are moistened. Stir in quinoa, nuts and cranberries.</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="color: #444444; font-family: Georgia,'Times New Roman',serif;">Line an 8" or 9" square pan with one piece of parchment paper so that the edges of the parchment paper hang over two opposite edges of the pan (so that you can lift the bars out of the pan after baking). Press granola mix into the lined pan. <br />
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Tip: to press the granola evenly into the pan, spread mixture around and cover top with wax paper. Then use a smaller pan or heavy square/rectangular item to press down on the wax paper. Repeat this process over all of the granola until even. <br />
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Bake at <span style="color: #444444; font-family: Georgia,"Times New Roman",serif;">325 for 22-25 minutes. Let granola cool in pan; remove for easy cutting. Then enjoy your own [name]bars.</span></div>Katiehttp://www.blogger.com/profile/11266029619527965704noreply@blogger.com5