tag:blogger.com,1999:blog-14284583594485739292024-02-15T05:18:44.198-05:00Candy GirlCandyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.comBlogger386125tag:blogger.com,1999:blog-1428458359448573929.post-35951104717366561302013-06-12T07:34:00.000-04:002013-06-12T07:34:59.528-04:00Caramel-Pecan Sheet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XES696hqIl3nuMkO54jnTmbBeMdhY-xti7nE9lNGfdvIuZwFdgZ-GBcGqdF4Latck_3E0OIAcrsLig843IYby8oiTC5qBL48ULQMYZQJMnAfa9a5yhKW_Po6TMMjKceN1reFPpa0D_K9/s1600/Caramel-Pecan+Sheet+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8XES696hqIl3nuMkO54jnTmbBeMdhY-xti7nE9lNGfdvIuZwFdgZ-GBcGqdF4Latck_3E0OIAcrsLig843IYby8oiTC5qBL48ULQMYZQJMnAfa9a5yhKW_Po6TMMjKceN1reFPpa0D_K9/s640/Caramel-Pecan+Sheet+Cake.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Looking for an easy and incredibly delicious cake to take to all your summer festivities? Look no further. Caramel-Pecan Sheet Cake fits the bill perfectly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">My husband's favorite dessert is his mother's yellow cake with caramel icing. For years I heard him go on and on about how good it is. My mother-in-law only seemed to make when I wasn't around but that didn't stop me from trying to replicate it several times. Each attempt tasted good to me but was always met with "It's good, but it's not the same as Mom's." from my husband. Desperate to get this right I called her for the recipe and found out it was simply a boxed cake mix and a simple caramel sauce. My mother-in-law is old school and doesn't cook with recipes or a cookbook s</span><span style="font-family: Arial, Helvetica, sans-serif;">o the directions I received were vague and I ended up with another fail on my table.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">About a year ago I finally got to taste a slice of the infamous caramel cake. I love my mother-in-law and she is a great cook, but I didn't see, or taste, what all the fuss was about. My two sister-in-laws were there and told me that they had tried to make the cake too but it was never right. I'm not accusing my mother-in-law of leaving an ingredient out or purposely not relaying the recipe correctly, but something was missing. Let's just say it was mother's love.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This Caramel-Pecan Sheet Cake is the closest I've come to taking the Best Caramel Cake award from my mother-in-law. I knew it was a contender at first bite. Incredibly moist, the cake is flavorful from on its own the layer of caramel frosting takes it over the top. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cut the pieces bigger than you think you need to. Trust me.</span><br />
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<b style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Caramel-Pecan Sheet Cake</b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Taste of the South, May/June 2013</i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup butter (2 sticks)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup water</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon ground ginger</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sour cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Caramel Frosting (recipe follows)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped pecans, toasted</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325</span><span style="font-family: Arial, Helvetica, sans-serif;">° F. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour or butter pan well. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium saucepan, bring butter and 1 cup water to a boil. In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and ginger. Add hot butter mixture to flour mixture, beat at low speed with an electric mixer just until moistened. Add sour cream, beating well. Add eggs, one at a time, and vanilla. Pour batter into prepared pan.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Baked until cake is lightly browned and a wooden pick inserted at the center of cake comes out clean, 25 to 30 minutes. Let cool on a wire rack for 20 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour hot Caramel Frosting over warm cake, spreading to edges. Sprinkle with pecans. Let cool completely on wire rack.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Caramel Frosting</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup butter (1 stick)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup firmly packed light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups confectioners' sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large, heavy saucepan, bring butter, brown sugar, and salt to a boil over medium heat, stirring constantly. Remove from heat; slowly stir in sour cream.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring mixture just to a boil over medium heat, stirring constantly. Remove from heat.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Sift confectioners' sugar. Gradually add confectioners' sugar and vanilla, beating at medium speed with a mixer until smooth. Use immediately. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com3tag:blogger.com,1999:blog-1428458359448573929.post-5437749963069332652013-06-09T09:11:00.002-04:002013-06-09T09:11:44.396-04:00Baked Sunday Mornings - Cream Cheese Chocolate Snacking Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy_xjvZXWkVr5ZsknrfhwJO8F9T1tD6HNPcOVv3GzJpqRcxeDhVYr-cTUSd4bu8Qm_H8gFTYVktWcvKNoAjTDXanOjgLscnDTCiNI49xDQAVY9EQGBHMFOEdMjsbnTJBKzZWeG4zEcLQN/s1600/DSC_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAy_xjvZXWkVr5ZsknrfhwJO8F9T1tD6HNPcOVv3GzJpqRcxeDhVYr-cTUSd4bu8Qm_H8gFTYVktWcvKNoAjTDXanOjgLscnDTCiNI49xDQAVY9EQGBHMFOEdMjsbnTJBKzZWeG4zEcLQN/s640/DSC_0057.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I made these Cream Cheese Chocolate Snacking cookies from <i>Baked Elements</i> a while back and had the forethought to snap pictures but not to jot down any notes about the process or results. </span><span style="font-family: Arial, Helvetica, sans-serif;">So my Baked Sunday Mornings' friends, this will be a short post. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I remember the cookies being easy to make and even easier to eat with a tender texture and loads of chocolate flavor. I like using cream cheese in cookies because it seems to make for a soft cookie. I also liked the chocolate chips here for some textural contrast and an extra hit of chocolate, always a good thing!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Please visit <a href="http://bakedsundaymornings.com/2013/06/05/in-the-oven-cream-cheese-chocolate-snacking-cookies/#comments">Baked Sunday Mornings</a><a href=""> to get the recipe!</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com6tag:blogger.com,1999:blog-1428458359448573929.post-68437906384360155622013-06-02T13:28:00.003-04:002013-06-02T13:28:59.219-04:00Baked Sunday Mornings - Mississippi Mud Pie <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS1FEkHtaRRVLinvfxklDZG2PtOABVng7jtwsgidE4UAfcBWId_YRpSgyCaN98PWFJsB4TFBbIujEsWWItk7HlGRkS1AvKw8eKx9gCS_Ovf3zBVdILSNWP1NrkQySiVSAZ3Bedb9NhyphenhyphenmO/s1600/Mississippi+Mud+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS1FEkHtaRRVLinvfxklDZG2PtOABVng7jtwsgidE4UAfcBWId_YRpSgyCaN98PWFJsB4TFBbIujEsWWItk7HlGRkS1AvKw8eKx9gCS_Ovf3zBVdILSNWP1NrkQySiVSAZ3Bedb9NhyphenhyphenmO/s640/Mississippi+Mud+Pie.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hard to believe, but this is our last recipe from <i>Baked Explorations</i>. I was flipping though it earlier today and realized that many of my favorite recipes are from this one book! </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mississippi Mud Pie and I go way back. All the way back to my first marriage more than twenty years ago (wow, that makes me sound and feel so old!). My ex-husband and I lived within walking distance of the grocery store and we walked there often just to get these incredible frozen Mississippi Mud Pies made by Pepperidge Farm. They had a crumbly chocolate cookie base, topped with a chocolate mousse filling and I'm pretty sure there was a layer of whipped cream. They were awesome! I think I cried a little when I they stopped making them.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This lovely little pie reminded me of those frozen treats and that time in my life while I was making and tasting it. I don't do coffee flavored anything so I used just plain ol' chocolate ice cream. I had planned on using some chocolate ice cream that I made last weekend but didn't have enough. I also didn't use the recommended Nabisco cookies for the base. I love them but just couldn't bring myself to spend almost $5 on a box and used chocolate animal crackers instead.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love this. It's a slice of chocolate heaven! I actually like the bourbon here too. I only used it in the fudge layer and loved the subtle flavor it added. A great way to finish off a great cookbook!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Please visit Baked Sunday Mornings for the <a href="http://bakedsundaymornings.com/2013/05/27/in-the-oven-mississippi-mud-pie-a-a-k-a-coffee-ice-cream-tart/">recipe</a><a href=""> and to see what the rest of our group did this week.</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com4tag:blogger.com,1999:blog-1428458359448573929.post-28933711954992320632013-05-27T06:50:00.000-04:002013-05-27T06:50:13.379-04:00Guest Post from Crazy Lou - Pasta Salad w/Asparagus & Basil Vinaigrette <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRMXOLKAxGmlKMMPUTYirNOUZj8InqsCUoLDZh1h_PFcWvz6mSU0XFZ1XGI4gV0WnX-SFnaxX66gWDUugcLGmrFcipY5NR1Pq8iCpiL74qXQKgFwfzdYqtfjRqfydag4OXsCE-FsmvwU/s1600/pastasalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGRMXOLKAxGmlKMMPUTYirNOUZj8InqsCUoLDZh1h_PFcWvz6mSU0XFZ1XGI4gV0WnX-SFnaxX66gWDUugcLGmrFcipY5NR1Pq8iCpiL74qXQKgFwfzdYqtfjRqfydag4OXsCE-FsmvwU/s1600/pastasalad.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As I mentioned last week, I'm participating in a blog swap and am super excited to present the first guest post here at Candy Girl! Let's meet Cindy from Crazylou!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Hello! I'm Cindy from </span><a href="http://crazyloucreations.blogspot.com/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Crazylou</a><span style="font-family: Arial, Helvetica, sans-serif;">. I'm so excited to be joining Candy on her blog today as part of the Good Old Fashioned Blog Swap! What fun! There's more swappin' going on--check out one of these lovely ladies to see the rest of the blog swaps - </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><a href="http://www.whitelightsonwednesday.com/" style="color: #1155cc;" target="_blank"><span style="font-size: 12pt;">Julie {White Lights on Wednesday}</span></a></span><span style="font-family: Arial, sans-serif; font-size: 12pt;">, </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><a href="http://www.missinformationblog.com/" style="color: #1155cc;" target="_blank"><span style="font-size: 12pt;">Kelley {Miss Information}</span></a></span><span style="font-family: Arial, sans-serif; font-size: 12pt;"> or </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><span style="color: #1155cc; font-size: 12pt;"><a href="http://www.ilovemydisorganizedlife.com/" style="color: #1155cc;" target="_blank">Rachel {i love my disorganized life}</a>.</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Today I'm sharing a fresh and light pasta salad. It's perfect for those upcoming gatherings this Summer. I'm always looking for something that doesn't have mayo in it when we go to BBQ's or potlucks, because you never know how long it will sit out! This is perfect for Spring and early Summer, when asparagus is at its prime! I made this over for our Mother's Day cookout and it was a hit! Hope you enjoy it!</span><br />
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong><u>Pasta Salad with Asparagus and Basil Vinaigrette</u></strong></span></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Adapted from Cook’s Country</span></span></span></div>
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<span style="font-family: Arial, sans-serif; font-size: 12pt;"><span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Serves 8-10</span></span></span><br />
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<span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;"> </span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 box pasta (any type is fine)</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 lb fresh asparagus</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">¼ c. pine nuts, toasted</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 pint grape or cherry tomatoes, halved</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1/4 c – ½ c shredded Parmesan cheese</span></span><br />
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><strong>Dressing</strong></span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">6 Tbls. Olive Oil</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ c chopped fresh basil</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">3 Tbls. Lemon juice</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 shallot, minced</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 clove garlic, minced</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">½ tsp salt and pepper (each)</span></span><br />
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Whisk the dressing ingredients together in a large bowl (large enough for the pasta salad).</span></span></div>
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<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Steam asparagus until tender. I used the Steam Bags, but use your preferred method. When tender, run under cold water. Pat dry. Cut into chunks. Place in bowl with dressing.</span></span><br />
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<span style="color: black; font-size: small;"></span><div style="margin: 0in 0in 0pt;">
<span style="font-size: small;"><span style="color: black; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Prepare pasta as directed on box. Drain. Toss in bowl with dressing and asparagus. Refrigerate for at least 30 minutes or until chilled. Just before serving, add in pine nuts, tomatoes and Parmesan. Stir to combine. If you make the salad a day in advance, freshen up with a spoonful of olive oil and a squeeze of lemon juice.</span></span></div>
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<br />
<span style="font-size: 12pt;">Thanks again to Candy for blog swapping with me today! Stop over and visit my little corner of the World sometime--I've always got a little craziness happening at </span><a href="http://crazyloucreations.blogspot.com/" style="font-size: 12pt;" target="_blank">Crazylou</a><span style="font-size: 12pt;">!</span></div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com1tag:blogger.com,1999:blog-1428458359448573929.post-16311620612666058542013-05-26T09:54:00.001-04:002013-05-26T09:54:40.051-04:00Baked Sunday Mornings - Malted Milk Madeleines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbRO2tcbzo0EgnrzqadjsMj7qPl_ixGwzqT63cjJOICvzp3XNOFkd3wXSdyiecN8l4mecA_Qs55bj4AEJRGWpPlTSMLU52WWf98d1oDAfYI1-muRD7QL6G7GW2jYZ559JvhObcE1sNewu/s1600/DSC_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbRO2tcbzo0EgnrzqadjsMj7qPl_ixGwzqT63cjJOICvzp3XNOFkd3wXSdyiecN8l4mecA_Qs55bj4AEJRGWpPlTSMLU52WWf98d1oDAfYI1-muRD7QL6G7GW2jYZ559JvhObcE1sNewu/s640/DSC_0004.JPG" width="448" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Malted Milk Madeleines are on the Baked Sunday Mornings' menu this week. A madeleine is a small cake that originated from France and is traditionally baked in a pan that results in shell shaped cakes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">This recipe isn't traditional in that it doesn't include ground nuts in the batter but does have the light texture of madeleines. This isn't my first time making madeleines but it is the first time making them with a madeleine pan. I love the pretty shell shape!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">These were good and the malt flavor was definitely detectable. Kind of a sophisticated spin on Whopper's candy. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To find the recipe, please visit <a href="http://bakedsundaymornings.com/2013/05/20/in-the-oven-malted-madeleines/#comments">Baked Sunday Mornings</a>.<a href=""></a></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Be sure and visit tomorrow when I share my very first guest post! Cindy from Crazy Lou and I are swapping recipes and blogs for the day and it should be lots of fun!</span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com6tag:blogger.com,1999:blog-1428458359448573929.post-79374763042221022482013-05-17T14:20:00.002-04:002013-05-28T18:50:27.961-04:00Tuscan Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyt-_YGoEopvCVVxSZP_OpJ3fB3WoSUFS16axqRbIByqznRkd-IZ2hafl49nhg6Rh6QfMSfwo2dYMvsQyUpWno7N9Pux1Wc4HIV7MHI3oBBtn861uhfuIXSM4xxFRGU8hMuvwBWlx4Y_o/s1600/Tuscan+Fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpyt-_YGoEopvCVVxSZP_OpJ3fB3WoSUFS16axqRbIByqznRkd-IZ2hafl49nhg6Rh6QfMSfwo2dYMvsQyUpWno7N9Pux1Wc4HIV7MHI3oBBtn861uhfuIXSM4xxFRGU8hMuvwBWlx4Y_o/s640/Tuscan+Fries.jpg" width="496" /></a></div>
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<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Who doesn't love french fries? </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I'm kinda picky about fries and prefer them with the skins on, on the thin side, crispy, and well salted. I occasionally fry my own but find standing over the stove frying batch after batch to be tedious. When I spotted this recipe that calls for starting them in cold oil and pretty much just leaving them until they are done I knew this was the start of something wonderful.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And wonderful they were. I sliced my potatoes thinner than suggested and ended up with this lovely pile of french fries that were perfectly golden and crispy. Exactly like I like them. Garlic and a handful of herbs are tossed in the oil after a while and add wonderful flavor and elevate these fries to something extraordinary. As if a plateful of french fries weren't incentive enough, the easy prep for these makes this recipe a must try. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 12pt;">In other news - I’m participating in a Good Old Fashioned Recipe Blog Swap! </span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 12pt;"><a href="http://www.whitelightsonwednesday.com/" style="color: #1155cc;" target="_blank"><span style="font-size: 12pt;">Julie {White Lights <span class="aBn" data-term="goog_296940857" style="border: none !important; cursor: inherit !important; position: static !important; top: -2px; z-index: auto !important;"><span class="aQJ" style="border: none !important; cursor: inherit !important; position: static !important; top: 2px; z-index: auto !important;">on Wednesday</span></span>}</span></a></span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 12pt;">, </span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt;"><a href="http://www.missinformationblog.com/" style="color: #1155cc;" target="_blank"><span style="font-size: 12pt;">Kelley {Miss Information}</span></a></span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 12pt;"> and </span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 10pt;"><a href="http://www.ilovemydisorganizedlife.com/" style="color: #1155cc;" target="_blank"><span style="font-size: 12pt;">Rachel {i love my disorganized life}</span></a></span><span style="background-color: white; color: #222222; font-family: Arial, sans-serif; font-size: 12pt;"> have paired up 30 incredible bloggers to trade blogs for the day.</span><br />
<span style="color: #222222; font-family: Arial, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cindy from <a href="http://crazyloucreations.blogspot.com/">Crazylou Creations</a> and I will be sharing a fabulous recipe on each other's blogs {but we can't tell you what they are, because they're a secret!}. Be sure to visit both of us on May 27th, we wouldn't want you to miss out on any deliciousness!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tuscan Fries</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Nigellissima, Nigella Lawson</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/4 pounds potatoes (Nigella recommends Yukon Gold but I used Russets)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 quarts corn oil or flavorless vegetable oil, for frying</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Unpeeled cloves from 1 head garlic</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 tender top sprigs thyme, rosemary, and sage, or herbs of your choice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kosher salt, to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cut the short ends off each potato (but don't peel) so that it can sit up vertically, and then slice downwards into generous 1/2-inch slices. Cut these slices into fries about 1/2 inch thick; again, err on the generous side. Load up a clean dishcloth with the fries as you cut them.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Put the oil into a wide, heavy pan and add the freshly cut potatoes. Then put the pan over high heat and bring to a boil, which should take about 5 minutes. Keep a careful watch on the pan at all times.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Continue to cook the fries, without stirring them, for another 15 minutes. The pan will be bubbling vigorously. If the oil gets too hot or bubbles too hard, reduce the heat a little, and always keep a close eye on it. (If you're using a thermometer, once the oil temperatures reaches 325° F, turn down the heat slightly and keep the fries cooking at between 300 and 325° F.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Now you can very carefully give the fries a gentile stir with a pair of tongs held in an oven mitt, moving any that have stuck away from the bottom or sides of the pan. Add the unpeeled cloves of garlic to the pan, stir gently again, and cook for another 5-10 minutes (watching the temperature and making sure the garlic doesn't look burnt or the fries too dark), before testing a fry for crispness on the outside and tenderness on the inside. Do not burn your mouth! You might need another 5 minutes or so beyond this, but stand by your pan; the fries can turn from a cooked gold to a burnt bronze quickly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">At the point when the fries are pale gold, but crisp, toss in the herbs, then after a minute or so scoop everything out - using a couple of perforated scoops for ease, and wearing oven mitts to protect your hands - onto a baking sheet or platter lined with a double thickness of paper towels. Sprinkle with salt and serve.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com3tag:blogger.com,1999:blog-1428458359448573929.post-91806193901515949622013-05-12T08:59:00.000-04:002013-05-12T08:59:03.436-04:00Strawberry Buttermilk Shake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyinrSWcFSEY1OnemEtMmDuJ8egjK6SrIUgSueYOxhcjgEZvr2Ex4heZX4Pn1KQQM1SarbTpxc4jqk8hgqTf5y62b5XiYflYWOchnwzuLcT3L1iAK6R3RfSamNPhD_uqskSowq7_60x02u/s1600/Strawberry+Buttermilk+Shake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyinrSWcFSEY1OnemEtMmDuJ8egjK6SrIUgSueYOxhcjgEZvr2Ex4heZX4Pn1KQQM1SarbTpxc4jqk8hgqTf5y62b5XiYflYWOchnwzuLcT3L1iAK6R3RfSamNPhD_uqskSowq7_60x02u/s640/Strawberry+Buttermilk+Shake.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm really trying to eat better most of the time. I'm not denying myself anything but am focusing on making better choices more often. And it's been surprisingly easy. And effective. I've dropped ten pounds in the last couple of months.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">But I love ice cream. Love it. Love making it, eating it, going out for it. I can't have one of my many favorite flavors in the house without feeling the constant pull to the freezer. So when I came across this recipe for a Strawberry Buttermilk Shake I thought it was worth trying to see if it could be a lower fat alternative method for me to fulfill my ice cream cravings.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">And guess what? It kind of it is. It's creamy and sweet. The buttermilk gives a little tang but it works great with the strawberry. The recipe below makes 2 generous servings or 4 regular servings but I have whipped up one for just me by quartering the recipe. I've also found that my salad dressing shaker and a spoon make a milkshake without dirtying the blender and I get some bonus cardio from the vigorous shaking! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">What food (or foods) is your weakness?</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Strawberry Buttermilk Shake</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Mad Hungry, Lucinda Scala Quinn</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 pint strawberry sorbet</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup low-fat buttermilk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place ingredients in blender and mix until combined. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com4tag:blogger.com,1999:blog-1428458359448573929.post-59440286626367236592013-05-07T07:44:00.001-04:002013-05-07T07:44:05.026-04:00Nutella Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bfT8c1rvEb6FMx7RknEXakyK-U2hSx2gDP6c5GTcxuy_85mgUxcDo8Wseho_-SoPAst5TI2WK2waCEND3fqbLzVZpbyeGe8SPdJN_R-x0L2EZePcUGd7FjpZ-W03m6MhcOY19zB53K6x/s1600/Nutella+Cheesecake+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8bfT8c1rvEb6FMx7RknEXakyK-U2hSx2gDP6c5GTcxuy_85mgUxcDo8Wseho_-SoPAst5TI2WK2waCEND3fqbLzVZpbyeGe8SPdJN_R-x0L2EZePcUGd7FjpZ-W03m6MhcOY19zB53K6x/s640/Nutella+Cheesecake+Brownies.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Nutella Cheesecake Brownies in a word? Decadent. Or delicious. Or sinful.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">That's three words and I could choose another hundred to try and convey how utterly fabulous these are.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I was looking for a way to use the chocolate hazelnut spread I made a/k/a nutella and found this recipe. I used my homemade spread but feel free to use the stuff from a jar and that's probably what I'll do the next time I make these.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">I tweaked both the ingredients and instructions quite a bit so that I ended up with what i was looking for; a rich, fudgey brownie layer topped with a creamy cheesecake layer. The Nutella flavor is definitely there but not so much that Nutella non-lovers (yes, there are people that don't like Nutella) won't be turned off. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Now when you cut these, cut 'em on the small side because they are rich. And addictive. So you will be going back for more and if you make them smaller you may not feel so bad about it.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Nutella Cheesecake Brownies</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from Brooke McLay, babble.com</i></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Brownie Layer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unsalted butter (1 stick), softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Nutella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup packed light brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup unsweetened cocoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">pinch of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Nutella Cheesecake Layer</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces cream cheese, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Nutella</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350° F. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Line an 8" x 8" metal pan with foil or parchment paper, creating a sling by allowing the edges to overhang. This will make removing the brownies much easier.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the Brownie Layer: Cream the butter in a large mixing bowl with a standing or hand held mixer until smooth. Add Nutella and mix until blended. Add both sugars and cream on medium speed until combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix again.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk flour, cocoa, and salt in a separate bowl. Add to the brownie batter and mix just until the flour mixture is incorporated. Pour the batter into the prepared pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Rinse off your mixer beaters and get a clean bowl.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the Nutella Cheesecake Layer: Place the cream cheese in the clean bowl and cream for a minute or so. Add the Nutella and mix until blended. Add sugar and mix until combined. Add vanilla and eggs and mix until the mixture is combined and smooth. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Pour cheesecake mixture over brownie layer. Place pan in oven and bake for about 50 to 55 minutes. You want the center of the brownies to be set. Remove from oven and cool for about 30 to 45 minutes. Place pan in refrigerator to allow the brownies to cool completely. Use the aluminum or parchment sling to remove the brownies and cut into squares. Brownies should be stored in refrigerator. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com2tag:blogger.com,1999:blog-1428458359448573929.post-80419490858080879902013-05-05T07:16:00.002-04:002013-05-05T08:39:22.980-04:00Baked Sunday Mornings - Chocolate Hazelnut Spread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU4mDtnteXRGXOxK2XdbfKlPZbmaMf3E1mRSn5-_DiFnBGm3dJ5ydmzGNdMnziueGUZa2tCQI_g6TbphyVVj5JtM40LAKdAh1L7Hd80qimOFUrg-gEaUD8joi9o6wNefhI5KfiEUtSSGs/s1600/Chocolate+Hazelnut+Spread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuU4mDtnteXRGXOxK2XdbfKlPZbmaMf3E1mRSn5-_DiFnBGm3dJ5ydmzGNdMnziueGUZa2tCQI_g6TbphyVVj5JtM40LAKdAh1L7Hd80qimOFUrg-gEaUD8joi9o6wNefhI5KfiEUtSSGs/s640/Chocolate+Hazelnut+Spread.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I went back and forth about making Chocolate Hazelnut Spread for Baked Sunday Mornings all week. At first, I was excited because I do love me some Nutella. But then I thought why make it when it when the store bought stuff is pretty fabulous. Skinning hazelnuts is one of the more frustrating kitchen tasks and the thought of spending a bunch of money on expensive and difficult nuts was not appealing either. But at the last minute I found a bag of chopped hazelnuts on sale and decided to go for it. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm so glad I made this recipe! Since the step of skinning the hazelnuts was already done for me, it was simply a matter of whirring everything up in the food processor. And the results were wonderful. I loved the texture of my homemade version and that it was less sweet than the stuff from the store. Just yummy.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">As delicious as it straight from the jar, I used mine to make a over the top batch of brownies that I'll be sharing here in a few days. If you are interested in making your own chocolate hazelnut spread, you can find the recipe by visiting <a href="http://bakedsundaymornings.com/2013/04/29/in-the-oven-chocolate-hazelnut-spread/">Baked Sunday Mornings</a><a href="">. While you are there be sure to check out what the rest of the group did with this recipe!</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com7tag:blogger.com,1999:blog-1428458359448573929.post-64321134105074799782013-04-25T18:20:00.000-04:002013-04-25T18:20:28.614-04:00Guava & Sweet Cheese Turnovers<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9Rs5ttactgYj4niooIexO3ocr0XxACb2xmTOhdA59hioDubqydXdrYHFdB69XQGvyANsSh0264nALbvU1SANT6oz4eZPlUmPNtXulW79z4_GG1CSdEVPJCgq0zt0Wtogcl23wP340RZI/s1600/DSC_0289.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ9Rs5ttactgYj4niooIexO3ocr0XxACb2xmTOhdA59hioDubqydXdrYHFdB69XQGvyANsSh0264nALbvU1SANT6oz4eZPlUmPNtXulW79z4_GG1CSdEVPJCgq0zt0Wtogcl23wP340RZI/s640/DSC_0289.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Trader Joe's opened up here last summer and has been a life changer for me. I told my husband that last week while dragging him there and he laughed. But I wasn't kidding. I find myself doing more and more of my shopping there and I have a large list of products that I'm in love with. But I have found a couple, only a couple, of their products that have been disappointing. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I picked up a package of their puff pastry around the holidays and just got around to using it while making these Guava & Sweet Cheese Turnovers. I quickly discovered that their puff pastry is smaller than other brand that I usually use and that caused a bit of an issue. I could have rolled it out but felt it was a little thin already. I also found that it didn't have quite the same texture and so it didn't bind as well. Both of these issues resulted in my turnovers exploding rivers of guava and cream cheese. And I may have put just a little too much filling.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbES4oZy-ZzGahT-wkkL1UBdPx6-WWtpYDUhitC2_YJr7LeNVn7BJ1ixH7qYf8DW-A8q2s9bPBKrA8Q-v1QZ0yj-Bo_G5hQevWqrRreWZmn7H5CuKxHCUBTMk4-UHG3R4DBjwUogbu-LM_/s1600/DSC_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbES4oZy-ZzGahT-wkkL1UBdPx6-WWtpYDUhitC2_YJr7LeNVn7BJ1ixH7qYf8DW-A8q2s9bPBKrA8Q-v1QZ0yj-Bo_G5hQevWqrRreWZmn7H5CuKxHCUBTMk4-UHG3R4DBjwUogbu-LM_/s640/DSC_0285.JPG" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">But these little gems were delicious! And with a little trimming, they actually weren't too ugly. I have shared my love of the Back in the Day Bakery cookbook before (see <a href="http://www.candygirlky.com/2013/01/roasted-chicken-vegetable-cobbler-aka.html">Roasted Vegetable & Chicken Cobbler</a>, <a href="http://www.candygirlky.com/2012/03/bacon-jam-empanadas.html">Bacon Jam Empanadas</a>, <a href="http://www.candygirlky.com/2012/07/drunk-blondies.html">Drunk Blondies</a> and <a href="http://www.candygirlky.com/2012/07/strawberry-blueberry-crisp.html">Strawberry-Blueberry Crisp</a>) and this recipe is another winner. An easy and wonderful breakfast treat that comes together pretty easily.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Guava paste is a new discovery for me and I love it. It comes in a small tub and you just slice it and add to all sorts of things to get a tropical punch of flavor. If you have a Latin grocery store near you I bet you will find guava paste. If you can't, I think a dollop of your favorite jam would work beautifully here. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">As you bite into a turnover warm from the oven, the pastry is crispy and tender and the sweet fruit melds with the cream cheese. I promise you these will just make you happy!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Guava & Sweet Cheese Turnovers</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><i>Cheryl & Griffin Day, Back in the Day Bakery Cookbook</i></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">17.3-ounce package frozen puff pastry (2 sheets), defrosted in the refrigerator for 20 to 30 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8-ounce package of cream cheese, at room temperature (I use Neufchatel, or reduced-fat)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons whole milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fresh lemon juice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar, plus extra for sprinkling</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 egg, beaten with 1 tablespoon water, for egg wash</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces guava paste, cut into 8 1/4-inch slices</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Position a rack in the lower third of the oven and preheat to 400°F. Line a baking sheet with parchment.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 4 (about 5-inch) squares.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium mixing bowl, combine the cream cheese, milk, lemon juice, and sugar and beat with a handheld mixer until well blended. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brush the edges of each pastry square with egg wash and arrange one-eight of the cream cheese mixture evenly on half of the square. Place a slice of guava paste on top. Fold the pastry diagonally over the filling seal by pressing the edges with a fork. Cut a small X in the top of each pastry, this will allow steam to escape.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Transfer each square to the prepared baking sheet. Brush each pastry evenly with egg wash and sprinkle the tops evenly with sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 12 to 14 minutes, until the pastries are golden brown. Remove from pastries from the baking sheet and let cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.</span></div>
Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com0tag:blogger.com,1999:blog-1428458359448573929.post-71396932407487218952013-04-21T17:27:00.000-04:002013-04-21T17:27:51.387-04:00Baked Sunday Mornings - Black & White Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbD1G5OwbVmxWtMb5LmC9CEZyhl4lmCyUjhHPc5iUi6IerPcxukELTP8fFGc2MbCHn_T7peNRCN3VnNga6l-Jk8CSB-Ue-dPhyphenhyphenBEvwMZ1bQQ5jaftVubRouJc2tDpt8pgQxbAhymjsFVU/s1600/Black+&+White+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbD1G5OwbVmxWtMb5LmC9CEZyhl4lmCyUjhHPc5iUi6IerPcxukELTP8fFGc2MbCHn_T7peNRCN3VnNga6l-Jk8CSB-Ue-dPhyphenhyphenBEvwMZ1bQQ5jaftVubRouJc2tDpt8pgQxbAhymjsFVU/s640/Black+&+White+Cookies.jpg" width="442" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Our Baked Sunday Mornings recipe this week was the infamous Black & White Cookie. Which I always thought was a cookie but is actually a small cake. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Black and White Cookies always make me think of the episode of 'Seinfeld' where Jerry sees a black and white cookie in a bakery and says, "Two races of flavor living side by side in harmony. It's a wonderful thing, isn't it?" Wise words, especially after this week of unbelievable violence. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I enjoyed making these cookies. Everything comes together easily and I enjoyed the process of frosting them. I wished my cookies had come out more round, but none of my three cookies scoops were the right size so most of mine were ovalish. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This was my first time trying this cookie and it was quite tasty. Nothing that will knock your socks off, but a solid treat with simple flavors. And sometimes simplicity is best, right?</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To get this recipe, please visit <a href="http://bakedsundaymornings.com/2013/04/15/in-the-oven-black-white-cookies/">Baked Sunday Mornings</a><a href="http://www.blogger.com/blogger.g?blogID=1428458359448573929">.</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com7tag:blogger.com,1999:blog-1428458359448573929.post-30269732315045476002013-04-18T07:28:00.001-04:002013-04-18T07:28:03.079-04:00Big Boy Beef Sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLj5u-g9xoHM1vHIZcWNez7-GEWwd5cju_8SueERP-W4cAgCrl5D_p0u9THmKdTUeyh8qEot6cq9iiUk6TjHvDO85iBZl7831Nkhin-I5yRCQ6BX3nNpZn7W9UP712ILe7xHidy8qrzJ8/s1600/Big+Boy+Beef+Sandwiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNLj5u-g9xoHM1vHIZcWNez7-GEWwd5cju_8SueERP-W4cAgCrl5D_p0u9THmKdTUeyh8qEot6cq9iiUk6TjHvDO85iBZl7831Nkhin-I5yRCQ6BX3nNpZn7W9UP712ILe7xHidy8qrzJ8/s640/Big+Boy+Beef+Sandwiches.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">Oh my. This was the best sandwich I've had in forever. Everything you could want in a sandwich: spicy, slightly sweet, tangy, crunchy, melty, tender...</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">It all starts with the beef. A roast is covered in a spice blend that includes chili powder, paprika, and oregano. The roast goes to the fridge to marinate in this concoction for an afternoon or a couple of days, whatever suits your schedule. It's then roasted until tender and sliced up. I tried to get my slices as then as I could without losing a finger. I found the meat to be pretty salty alone but it was perfect when paired with the other elements.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I chose to top my roast beef with my beloved caramelized onions. The onions are soft and sweet and a perfect counterpoint to the bold flavor of the beef. My other additions included a new cheese for me, havarti. Love it! It's buttery and rich and melts beautifully. A mayo-mustard sauce is smeared on for some tang. Last, but certainly not least, is the bread. Choose whatever you love, for me that's my everyday wheat bread that is hearty and rustic.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For a sandwich called big boy, I probably should have added more beef for a bigger sandwich, but this was perfect for us. As my daughter said, a definite make again!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Big Boy Beef Sandwiches</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://girlcarnivore.com/big-boy-beef-sandwiches/">Girl Carnivore</a><a href=""></a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dried oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon chili powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 pounds top round</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 onions, sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon dijon mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon whole grain mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 slices bread of choice (I used a grainy whole wheat)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 slices Havarti cheese</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare seasoning for beef. Place salt, pepper, onion powder, garlic powder, oregano, paprika, and chili powder in a large zip bag and shake well to combine. Add top round, close bag, and shake well to ensure that seasoning coats meat. Place in refrigerate for at least 8 hours or up to 48 hours.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When ready to cook, preheat oven to 425. Place roast on a wire rack set in a roasting pan or over a cookie sheet. Roast for 10 minutes, then without opening the oven door, reduce heat to 350 and cook about 30 minutes longer, or until internal temperature registers at 115 degrees.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove the roast from the oven, cover, and let rest for at least 20 minutes. </span><span style="font-family: Arial, Helvetica, sans-serif;">Slice the meat in thin slices once cooled.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the meat is resting, make the caramelized onions. Add the butter and olive oil to a medium skillet set over medium-high heat. Add onions, salt, pepper, and sugar. Stir and cook for about 5 minutes until the onions begin to soften. Reduce heat to low and continue cooking, stirring occasionally, until onions are caramelized. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the mayo-mustard sauce by placing the mayo and both mustards in a small bowl and combine.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Prepare the sandwiches. Spread butter on one side of each slice of bread. Heat a skillet over medium-high heat. Place one slice of bread on skillet, top with a slice of cheese, the sliced beef, and some caramelized onions. Spread the mayo-mustard sauce on one side of the other piece of bread, and butter the remaining side. Grill each side until golden and cheese has melted. Slice and serve!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br /></i></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com1tag:blogger.com,1999:blog-1428458359448573929.post-86076567420610121842013-04-14T06:34:00.001-04:002013-04-14T06:34:16.924-04:00Baked Sunday Mornings - Sunrise Key Lime Tarts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeG3ORMxv4tTcuSb41ExV8vsm7iT9QpGYr-BU39XErg4t5CrI25ixqv2Hpy3rgW_DTYe_5jV_DUPBRD7poVVz6v6o_Dq2rhNZlK-2Q4SZX8PhFoXvFbCtB9BuBmaGmVCCSPsRIpom-n_z/s1600/DSC_0272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimeG3ORMxv4tTcuSb41ExV8vsm7iT9QpGYr-BU39XErg4t5CrI25ixqv2Hpy3rgW_DTYe_5jV_DUPBRD7poVVz6v6o_Dq2rhNZlK-2Q4SZX8PhFoXvFbCtB9BuBmaGmVCCSPsRIpom-n_z/s640/DSC_0272.JPG" width="468" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">These were pretty amazing. I love key lime pie. Love. It is one of the easiest pies to throw together and never fails to disappoint. Sunrise Key Lime Tarts are Baked Elements spin on this classic and it was fantastic.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pretzels replace the traditional graham crackers here and it's a genius move adding some saltiness and some crunch. The recipe calls for tequila and triple sec and I think they were going for a margarita inspired tart but I opted to leave the alcohol out and use some orange juice. I'm not crazy about alcohol in my desserts. I think I'm always afraid it will overpower the other flavors. But this was so good and such a hit I'm sure I will be making it again and will have to try the boozed up version.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The filling is pretty standard key lime pie with lime juice and sweetened condensed milk as the main ingredients. I used regular limes and would have liked a little more pucker but my husband thought the lime flavor was perfect.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Quick to put together, these tarts are sure to be a hit. To find the recipe and see what the rest of the Baked Sunday Mornings group did with this recipe, please visit <a href="http://bakedsundaymornings.com/2013/04/08/in-the-oven-sunrise-key-lime-tarts/">here</a><a href="">.</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com9tag:blogger.com,1999:blog-1428458359448573929.post-13355038229843864222013-04-11T07:30:00.000-04:002013-04-11T07:30:40.258-04:00Tilapia Piccata <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iR3-wyxiUnu9BbnHn-LjxMl59RxwajEdYL3HVIsyz3_8yGuHBPlZloHi89ab8lXNLX1oK_P4Ev4QzlucWeEm2zrrjq7CQbEFrGqaD_M7e_gsm0f2GU2nfp9QWv46W4hr6SEVA0nWkAHR/s1600/DSC_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9iR3-wyxiUnu9BbnHn-LjxMl59RxwajEdYL3HVIsyz3_8yGuHBPlZloHi89ab8lXNLX1oK_P4Ev4QzlucWeEm2zrrjq7CQbEFrGqaD_M7e_gsm0f2GU2nfp9QWv46W4hr6SEVA0nWkAHR/s640/DSC_0253.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was lucky enough to spend last week in Spain. Barcelona is one of my favorite cities and while my daughter and I were enjoying the warm sunshine shopping along Passig de Garcia, I lost my most favorite thing - my fitbit.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A fitbit is an expensive pedometer and I have become slightly obsessed with it. I didn't think a tiny electronic gizmo could motivate me so much but it has. Wearing it has motivated me to exercise more, drink more water, and is directly responsible for me dropping a few pounds. So I was devastated when I realized it was gone. We retraced our steps and asked in all of the stores we were in, but it was gone. By the way, Spaniards don't really know what a pedometer is but everyone was very kind.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What does this have to do with Tilapia Piccata? Not much, other than serve as an example of my new found commitment to eating healthier more frequently. I modified the original recipe a bit to use real butter (I don't believe in reduced fat butter) and used vegetable oil to get a bit more crisp on the coating. </span><span style="font-family: Arial, Helvetica, sans-serif;">This little dish came together very quickly and was a delicious way to serve tilapia. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh, and I contacted the company about my lost fitbit and they are sending me a replacement! </span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Tilapia Piccata</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://www.skinnytaste.com/2011/12/flounder-piccata.html">Skinnytaste</a><a href="http://www.blogger.com/blogger.g?blogID=1428458359448573929"></a></i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tilapia filets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 egg whites</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup bread crumbs (I use a mixture of plain and panko)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon unsalted butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">juice of 1 lemon, lemon halves reserved</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup low-sodium chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon capers, drained</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">sliced lemon, for serving</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons fresh parsley, chopped</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Season fish with salt and pepper. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place egg whites in shallow dish. Place bread crumbs in a second shallow dish. Coat each fish filet in the egg whites and then dip in the bread crumbs getting a good coating on both sides of the fish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat the vegetable oil in a large nonstick skillet over medium heat. Place the fish fillets in the skillet and cook about 3-4 minutes on each side, until the fish is done and the bread crumbs are golden brown. Set fish on a platter and set aside, keeping warm.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the butter, lemon juice, lemon halves, wine, and chicken broth to the skillet. Stir and let it come to a boil. Cook, letting the mixture reduce in half, about 3 to 4 minutes. Discard the lemon halves, add the capers, and then spoon the sauce over the fish. Garnish with lemon slices and parsley.</span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com2tag:blogger.com,1999:blog-1428458359448573929.post-18557841663286376552013-03-24T07:16:00.000-04:002013-03-24T07:27:53.715-04:00Baked Sunday Mornings - Chocolate Peanut Butter Fondue<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3mkMxq1sC9See-I6_XjOuAiRo_HhatEuQnuqUQ9W_USo-Bzg-Lq7QzOlq118HxqvR7lXkyOG0rPu7_csk3of55zDJ73IQ637uxRCEU8s2fgI1TNZrr4diBjuYBYqLqYg2J1p5LoLeiCz/s1600/Chocolate+Peanut+Butter+Fondue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO3mkMxq1sC9See-I6_XjOuAiRo_HhatEuQnuqUQ9W_USo-Bzg-Lq7QzOlq118HxqvR7lXkyOG0rPu7_csk3of55zDJ73IQ637uxRCEU8s2fgI1TNZrr4diBjuYBYqLqYg2J1p5LoLeiCz/s640/Chocolate+Peanut+Butter+Fondue.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Have you ever wondered what a melted Reeses Cup would taste like? This is it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peanut Butter Chocolate Fondue may be the best Baked Sunday Mornings recipe ever. Three ingredients and ten minutes and you have a bowl full of pure decadence. Bananas were the hands down favorite dipper here, but I loved it with slices of pears and pretzel thins as well. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For this almost non-recipe, please visit <a href="http://bakedsundaymornings.com/2013/03/18/in-the-oven-chocolate-peanut-butter-fondue/#comments">Baked Sunday Mornings</a>. Be sure and check out what the rest of our group did with this little gem!</span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com9tag:blogger.com,1999:blog-1428458359448573929.post-62578183545735809842013-03-22T11:17:00.002-04:002013-03-22T11:17:23.398-04:00French Fridays w/Dorie - Ispahan Loaf Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOtfZE8rjze-2QJ_ucX6dBWvLRpAK4zYOF0OQbi0zekIv9cYFbZ7W767XZtleNM4hqmD3S54wVikRgA_f_KuXYmgeYLFvEGw1TOsu0z765TOtv94TGbNYA5TQQtG8RgbbBNLenStgbk7w/s1600/Ispahan+Loaf+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqOtfZE8rjze-2QJ_ucX6dBWvLRpAK4zYOF0OQbi0zekIv9cYFbZ7W767XZtleNM4hqmD3S54wVikRgA_f_KuXYmgeYLFvEGw1TOsu0z765TOtv94TGbNYA5TQQtG8RgbbBNLenStgbk7w/s640/Ispahan+Loaf+Cake.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I feel like I start every blog post lately whining about how I haven't been blogging much. But here I am again, this time participating in French Fridays with Dorie where it has been <i>forever</i> since I've completed a recipe. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Ispahan Loaf Cake is something I have been wanting to make since the book came out. My desire to make this was on the name only. It sounds so exotic. When I read the recipe and saw that it called for not one, but two, difficult to find and expensive ingredients, I had second thoughts but was determined to make the cake.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Rose syrup and rose extract are both used here. I looked at several stores here locally, including a couple of middle eastern grocers (hard to believe that Lexington, Kentucky has two middle eastern grocery stores but it's true) and couldn't find the rose syrup. I ended up buying a rose raspberry syrup at Williams-Sonoma that worked fine and just left the rose extract out.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This cake is full of texture from the almond meal. Raspberries dot the interior providing a lovely splash of color and more texture. It was very good and not overly sweet. A hint of floral flavor is in the background and I'm sure this flavor was more prominent for those that used the real deal rose syrup and the extract.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm glad I joined along this week as I have missed this group. Please visit <a href="http://www.frenchfridayswithdorie.com/?p=1546">French Fridays with Dorie</a><a href=""> to see what the rest of the group did this week!</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com12tag:blogger.com,1999:blog-1428458359448573929.post-69611279325857889612013-03-20T10:55:00.000-04:002013-03-20T10:55:23.255-04:00Roasted Red Pepper & Feta Skillet Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoQg4dbRVuWxR_Rj79shshWOxi93CTlLCXAC5dzi1Qoh9qqDi1T1uzwQvtjE00bmtpEve4w5fOTlWiSb3kWKuZkfncTSGq5IEyRTewDH70hhhqO8m2te_d1TYv7vjIpzeHoJB8wKemTOJ/s1600/DSC_0095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoQg4dbRVuWxR_Rj79shshWOxi93CTlLCXAC5dzi1Qoh9qqDi1T1uzwQvtjE00bmtpEve4w5fOTlWiSb3kWKuZkfncTSGq5IEyRTewDH70hhhqO8m2te_d1TYv7vjIpzeHoJB8wKemTOJ/s640/DSC_0095.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love everything in these scones so it wasn't a matter of if I would make them, but when. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I find that people often say they don't like scones, but that usually means they have only had ones that are dry and crumbly. Done right, scones are wonderful. The trick is to not overwork the dough. Be gentle when combining the ingredients and when patting them out and your scones will be tender and delicious.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Savory scones have recently become a favorite of mine and these are now at the top of the list. Throw roasted red peppers in just about anything and I'm happy. I also love feta for it's tangy flavor. The peppers, feta, and basil work great together great here but this recipe could be a base for your favorite flavors. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">They are simple to make and simply lovely to eat. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Roasted Red Pepper & Feta Skillet Scones</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>adapted from <a href="http://joythebaker.com/2013/01/roasted-red-pepper-feta-basil-skillet-scones/">Joy the Baker</a><a href="http://www.blogger.com/blogger.g?blogID=1428458359448573929"></a></i></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Olive Oil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 to 4 1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons unsalted butter, cold and cut into cubes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large egg, beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cup buttermilk, cold</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup coarsely chopped roasted red peppers, drained</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup coarsely crumbled feta cheese</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons coarsely chopped fresh basil</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon freshly ground black pepper</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 425</span><span style="font-family: Arial, Helvetica, sans-serif;">° degrees. Grease a 9 to 10" cast iron skillet with olive oil. (You can use a greased cake pan if you don't have a cast iron skillet.)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a large bowl, whisk together 4 cups of the flour, sugar, salt, and baking soda.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the cold butter, and using your fingers, work the butter into the dry ingredients until the mixture is combined and most of it is the size of peas.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, whisk together the egg and buttermilk. Add mixture to dry ingredients all at once. Stir with a wooden spoon until the flour is moistened with the buttermilk mixture. Do not over mix. Just before the wet and dry ingredients are entirely incorporated, add the peppers, feta cheese, basil, and black pepper. Stir just a little and then dump the mixture onto a lightly floured board. Gently knead with your hands, adding a little more flour if the mixture is too moist. This is a shaggy dough and it will not be smooth. Over working the dough will result in dry, tough scones. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add dough to prepared skillet and gently spread it to cover the entire skillet. Use a knife to mark an X into the surface of the dough. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30 to 45 minutes, until the top is golden brown and a skewer inserted in the middle comes out clean. Check after 30 minutes as you don't want to over bake. Let bread rest in pan for ten minutes and serve warm. These scones are best served warm and on the same day they were made.</span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com1tag:blogger.com,1999:blog-1428458359448573929.post-48644691739091920452013-03-10T14:40:00.001-04:002013-03-10T14:40:35.813-04:00Baked Sunday Mornings - Malted Milk Sandwich Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBUKOraHJMXYW4U6uVSVWmTECIazZrwDR1dsMpFbC7MpdH3soW2_sAkX-Y0Mes-uBvrBEzHufis-UJVPPUxu4EJAUdUPSPc0k0TVzxAxrGKRw7ps9EXVarUmEKznQNg-LHh1mR9tfzsPr/s1600/Malted+Milk+Sandwich+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBUKOraHJMXYW4U6uVSVWmTECIazZrwDR1dsMpFbC7MpdH3soW2_sAkX-Y0Mes-uBvrBEzHufis-UJVPPUxu4EJAUdUPSPc0k0TVzxAxrGKRw7ps9EXVarUmEKznQNg-LHh1mR9tfzsPr/s640/Malted+Milk+Sandwich+Cookies.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Man, I have had a serious case of the blogging blues lately! Take Baked Sunday Mornings for example. I made the Sunday Night Cake, Cheesy Focaccia, and last week's Banana Bread but just couldn't bring myself to blog about them. Even though I loved them. Just lazy, I reckon.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">So this week I decided to not only make the Malted Milk Sandwich Cookies but blog about them as well. Even on today, probably my least favorite day of the year. I hate the spring version of Daylight Savings Time. I'm looking forward to having extra daylight and I am super excited that sandal weather is just around the corner but this day kills me. It's amazing how losing one little hour can make the day feel so much shorter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But back to the cookies. These were quite tasty. The malted flavor isn't overpowering and plays against the creamy filling well. We preferred the cookies when they were cooked slightly less than the recipe calls for resulting in a tender cookie instead of a crispy one. Also, I got far more yield than the 30 I was expecting making this a great recipe to use when you need piles of cookies.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Please visit <a href="http://bakedsundaymornings.com/2013/03/04/in-the-oven-malted-milk-sandwich-cookies/">Baked Sunday Mornings</a><a href=""> for the recipe!</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com9tag:blogger.com,1999:blog-1428458359448573929.post-69911451397242323082013-02-28T13:43:00.002-05:002013-02-28T13:43:52.275-05:00Coconut Bundt Cake with Powdered Sugar Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKzRE1k6AfYKLZrKZs2gXDWyTcoInDnxSwQkmW8JhhdfL3-6-rHgE-1KWPpOIPOdVeO025qt08WuqaCPXGn3Ij66qawZW5T3vx7ZaeVNKwodg_ocAOOaZIGzgGGKjMIOf3RQNwDXnbo5l/s1600/Coconut+Bundt+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKzRE1k6AfYKLZrKZs2gXDWyTcoInDnxSwQkmW8JhhdfL3-6-rHgE-1KWPpOIPOdVeO025qt08WuqaCPXGn3Ij66qawZW5T3vx7ZaeVNKwodg_ocAOOaZIGzgGGKjMIOf3RQNwDXnbo5l/s640/Coconut+Bundt+Cake.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Looking for a simple, yet elegant, dessert? This is it! </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I'm biased because I love bundt cakes. I love their simplicity and that they aren't covered with heaps of frosting. Nothing against frosting, but sometimes the cake deserves the spotlight.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a basic bundt cake but the addition of coconut milk in both the batter and the glaze make it a little out of the ordinary. Oh, and completely delicious. I <i>loooove</i> coconut but my husband doesn't. He's not opposed to the flavor but the texture. (He doesn't hate it so much that he doesn't eat goodies that contain it, but just enough to complain about it.) Using coconut milk is a great way to get all of the sweet flavor without the chewy texture that some find offensive. If you are like me and could eat your weight in coconut, add it to the batter as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The new bundt pan I received for Christmas is pretty damn awesome and resulted in a cake that was perfectly browned and slid, seriously, <i>slid</i> out of the pan. This is one kitchen gadget where it is definitely worth it to spend a couple of bucks more.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve this perfect little slice with a lovely pile of macerated strawberries like I did or with a dollop of whipped cream. It doesn't get much better.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFwZMfPCFKEtRZiOsnQagn_8AihDizsaJNCPquPqB-Z6peKj8oH1s_lIB4oT-mxLOmFwJGtJrw-Il9yhFeVCdtGnigXVYUh0e9lDUe4OD2YHvhdNAHQmaj1EA1piFXXLDv7dMMI6ZUg9v/s1600/Coconut+Bundt+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEFwZMfPCFKEtRZiOsnQagn_8AihDizsaJNCPquPqB-Z6peKj8oH1s_lIB4oT-mxLOmFwJGtJrw-Il9yhFeVCdtGnigXVYUh0e9lDUe4OD2YHvhdNAHQmaj1EA1piFXXLDv7dMMI6ZUg9v/s640/Coconut+Bundt+Cake+2.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;"><b>Coconut Bundt Cake with Powdered Sugar Glaze</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>Bon Appetit Desserts</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups cake flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup (2 sticks) unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 large eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons vanilla extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon coconut extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 cups canned unsweetened coconut milk, divided</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups (packed) sweetened flaked coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups powdered sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Additional sweetened flaked coconut (optional)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350°. Generously butter 12- to 15-cup Bundt pan, dust pan with flour. Stir flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan, smooth top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Using small sharp knife, cut around sides and center tube of pan to loosen cake. Turn cake out onto rack, cool completely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut, if desired. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com5tag:blogger.com,1999:blog-1428458359448573929.post-73354868916403277892013-02-08T17:24:00.000-05:002013-02-08T17:24:55.750-05:00Lemon Marinated Fried Chicken<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIMrvKQlDoLdZB7jPRaDZZq6zwQFwbiK3Xa1v-tMhOttO9aMj6e0yJEcU1lbd-NoIoIOX3l21r9A7G-mbEiqjMdE5ZLzHLz9wDXa3zJJT5us-n4Kjd1SMkzlgZ-m6rlwVviayXx11b2-C/s1600/Lemon+Marinated+Fried+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxIMrvKQlDoLdZB7jPRaDZZq6zwQFwbiK3Xa1v-tMhOttO9aMj6e0yJEcU1lbd-NoIoIOX3l21r9A7G-mbEiqjMdE5ZLzHLz9wDXa3zJJT5us-n4Kjd1SMkzlgZ-m6rlwVviayXx11b2-C/s640/Lemon+Marinated+Fried+Chicken.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A while back we stopped at a little country restaurant sitting just off the interstate after visiting our favorite outdoor flea market. My husband is a big fan of traditional country cooking, or cookin', and decided on the fried chicken after it was recommended by other diners. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After a couple of minutes of not only watching, but listening, to him devouring his chicken I asked him if they needed to get a room. He looked up, still holding a chicken leg and asked what me what I was talking about. I responded he may want some privacy since he was making out with his chicken. And the phrase 'make out chicken' became not only an inside joke, but a standard on which he would judge all other chicken.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fried chicken is not something I make very often. I've found that it's difficult to get right and it's also pretty hard to beat the KFC that's right down the street. I spotted this recipe for brining the chicken first and decided it was worth a shot. Just after picking up the ingredients, Ina Garten featured Thomas Keller's fried chicken on her show and the technique, and most of the ingredients were the same so it seemed like the universe was encouraging me to do this.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you haven't brined meat before I encourage you to do so. Pork chops, turkeys, and now chickens have all marinated in a brine bath in my fridge and the results are always pretty much awesome. Something about the brine helps flavor the meat while keeping it juicy. It takes a little time, but is easy and pretty much fool-proof.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So how did Lemon Marinated Fried Chicken measure up against make out chicken? I don't think there was any contest. Both my husband and daughter said it was the best fried chicken they had ever had. The breading was perfectly crisp and the chicken was moist, tender, and full of flavor. Move over make out chicken - there's a new bird in town!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Lemon Marinated Fried Chicken</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>slightly adapted from Taste of the South, January/February 2013</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 (5-pound) whole fryer chicken, cut into 8 pieces</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Brine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 lemons, halved</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, smashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 bay leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bunch fresh thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups ice</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Breading</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon garlic salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups buttermilk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Peanut, canola, or vegetable oil for frying</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1. If chicken breasts are large, cut them in half. In a large pot, combine 4 cups water, salt, sugar, lemons, garlic, bay leaves, pepper, and thyme for brine. Bring to a boil, and remove from heat. Add ice, and let cool completely.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">2. Add chicken pieces to brine, and refrigerate for 8 hours or overnight. Remove chicken from brine, and pat dry with paper towels.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3. Preheat oven to 350°.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">4. In a large shallow dish, stir together flour, garlic salt, onion powder, and pepper for breading. In a large bowl, whisk together buttermilk and eggs.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">5. Heat a large cast-iron Dutch oven over medium heat. Fill about halfway with peanut oil; heat to 360° on a deep-frying thermometer.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">6. Dredge chicken pieces in flour mixture, then dip in buttermilk and dredge in flour mixture again. Coat and fry larger pieces first so they can continue to cook in the oven. Lower chicken into oil, and fry in batches until brown and crisp, approximately 6 minutes. Transfer to a baking sheet with a cooling rack set over it, and place in the oven to continue cooking. Chicken is done when an instant-read thermometer inserted in the center of breasts registers 165°, approximately 10 to 15 minutes. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com3tag:blogger.com,1999:blog-1428458359448573929.post-7100731794456691792013-01-27T10:06:00.000-05:002013-01-27T10:06:17.919-05:00Banana Pepper Mustard<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYXiyQbKU0cL0N25456YIQ6GHX2YBfvC44tHgUhFffVdX0HCuxVsF2KH4bGjHhMba33lK4QGrhUmihJdUzytxr3mFoJtdVSB5bNSrGrGTUL2MOi2Rds-Fdain4X1L4nGsF4RJdIfjDKCN/s1600/Banana+Pepper+Mustard.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYXiyQbKU0cL0N25456YIQ6GHX2YBfvC44tHgUhFffVdX0HCuxVsF2KH4bGjHhMba33lK4QGrhUmihJdUzytxr3mFoJtdVSB5bNSrGrGTUL2MOi2Rds-Fdain4X1L4nGsF4RJdIfjDKCN/s640/Banana+Pepper+Mustard.jpg" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span><span style="font-family: Arial, Helvetica, sans-serif;">A while back I went to a local brewery with a couple of colleagues where they served locally baked soft pretzels with banana pepper mustard for dipping. Let me tell you, I couldn't get enough of the mustard. It was tangy, sweet, a teeny bit hot and completely addictive. As I was stuffing my face with bites of pretzels dripping with mustard, I asked my friend if they sold it and he told me I should be able to make it.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A few days later, a recipe for hot pepper mustard landed in my inbox and it was the base for this recipe. This was so easy. Basically just boil your ingredients, let the mixture cool and then mix in a slurry of flour and water to thicken the whole thing up. I would recommend adding the flour mixture while the mustard is still hot to avoid lumps. I didn't do this and had some lumps but I was able to whisk them out pretty easily.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This golden yellow treat is perfect to serve alongside a big bowl of pretzels for the Super Bowl, or any other TV watching that requires snacks. I placed it in cute little jars and gave some away for Christmas gifts. I can't wait until summer to smear it on grilled hot dogs and I imagine it would be equally fabulous on any sandwich from turkey to brats, to even burgers.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Totally one of my favorite recipes recently!</span><br />
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<strong><span style="font-family: Arial;">Banana Pepper Mustard</span></strong><br />
<em><span style="font-family: Arial;">adapted from allrecipes.com</span></em><br />
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<span style="font-family: Arial;">10 banana peppers, stems removed</span><br />
<span style="font-family: Arial;">1 cup prepared yellow mustard</span><br />
<span style="font-family: Arial;">1 1/4 cups white sugar</span><br />
<span style="font-family: Arial;">1/4 cup honey</span><br />
<span style="font-family: Arial;">1 cup apple cider vinegar</span><br />
<span style="font-family: Arial;">1 teaspoon salt</span><br />
<span style="font-family: Arial;">1/4 cup flour</span><br />
<span style="font-family: Arial;">1/4 cup water</span><br />
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<span style="font-family: Arial;">Remove seeds from the banana peppers and give them a rough chop. Place in a food processer and process until smooth. Pour into a large pot and stir in the mustard, sugar, honey, apple cider vinegar, and salt. Bring the mixture to a boil and boil until it is boiling so hard you can't stir it down.</span><br />
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<span style="font-family: Arial;">Turn off the heat and allow the mustard to cool. Stir together the flour and water until smooth. Add the flour/water mixture to the mustard and whisk to combine. Turn the heat back and bring to a boil to thicken the mixture. Remove from heat, cool, and then place in sterilized jars if you are not going to use right away. If canning, process in a boiling water bath for 5 to 10 minutes. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com5tag:blogger.com,1999:blog-1428458359448573929.post-28255721246511880822013-01-20T09:32:00.000-05:002013-01-20T09:32:19.822-05:00Baked Sunday Mornings - Lemon Pistachio Cornmeal Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvYaBqhM3_Fq4nIsVJl37NY-ciMIvp-_Bypb2ZnR-0dqs5onQpb7mapo3PRa-oydK62MKIrAJqeAfCosAPA0KP0NDApSb99mNcMibg4iDsGPSJ3Q1jMg6Zsc-xOa7fZKqqQ1m1Y9roTur/s1600/Lemon+Pistachio+Cornmeal+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvYaBqhM3_Fq4nIsVJl37NY-ciMIvp-_Bypb2ZnR-0dqs5onQpb7mapo3PRa-oydK62MKIrAJqeAfCosAPA0KP0NDApSb99mNcMibg4iDsGPSJ3Q1jMg6Zsc-xOa7fZKqqQ1m1Y9roTur/s640/Lemon+Pistachio+Cornmeal+Muffins.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon Pistachio Cornmeal Muffins was one of the <i>many</i> recipes in <i>Baked Elements</i> that immediately caught my eye. But as the date for baking them approached I found myself questioning the combination of flavors. I love lemon, love pistachios, and love corn muffins. But all of those elements thrown together? I had my doubts and decided to pass on baking them.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But then I got to thinking about some other Baked recipes that involved flavor combinations that left me scratching my head initially but won me over like <a href="http://www.candygirlky.com/2011/11/baked-sunday-mornings-pumpkin-cheddar.html">Pumpkin Cheddar Muffins</a>, and <a href="http://www.candygirlky.com/2011/06/baked-sunday-mornings-rosemary-apricot.html">Rosemary Apricot Squares</a> and decided to trust the boys. Good decision. They are bright and light in flavor and rich in texture. Lemon provides the punch of flavor here while the cornmeal provides texture. The pistachios float between the two worlds adding subtle flavor and a bit of crunch.<a href="http://www.blogger.com/blogger.g?blogID=1428458359448573929"></a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Like most cornmeal muffins, these are easy to make and the only special steps involve pulverizing some pistachios and grating some lemon zest. A lovely, easy recipe to make when you want something just slightly different, but totally delicious.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">You can find the recipe by visiting <a href="http://bakedsundaymornings.com/2013/01/19/leave-your-links-lemon-pistachio-cornmeal-muffins/">Baked Sunday Mornings</a><a href="">.</a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com15tag:blogger.com,1999:blog-1428458359448573929.post-29211163843460698092013-01-13T07:31:00.000-05:002013-01-13T07:31:24.484-05:00Baked Sunday Mornings - Bananas Foster Fritters<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5C1e20mrC63yDjrOXboMVbfmXwAiaLlPy4fgg0F1VONMM1gc8BlYkCAlo6v7Qy1f43MSsVDPW-2TGuPGgDoH-GAZCuE8JRKLeBeRi-Xe1uX_swKwyTwgcxak07PWXrD8yWk4tL8P4VXv/s1600/Bananas+Foster+Fritters.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy5C1e20mrC63yDjrOXboMVbfmXwAiaLlPy4fgg0F1VONMM1gc8BlYkCAlo6v7Qy1f43MSsVDPW-2TGuPGgDoH-GAZCuE8JRKLeBeRi-Xe1uX_swKwyTwgcxak07PWXrD8yWk4tL8P4VXv/s640/Bananas+Foster+Fritters.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fried dough is a universal food. Almost every culture has their version of deep fried dough: beignets in France, falafel in the Middle East, samosa in India, and on and on. Here in the good ol' US of A we truly love our fried dough, or fried anything for that matter, and have doughnuts to funnel cakes to fritters.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This week's baking assignment for Baked Sunday Mornings was Bananas Foster Fritters. I love making fritters so I was eager to try this spin on bananas foster. I omitted the rum and didn't make the rum sauce, not for ethical reasons but because I had just picked up a jar of honey caramel sauce that I desperately wanted to try. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Successful deep frying hinges on a couple of things. One, make sure your oil is hot. I plop in a small amount of the batter in the oil and once I see that it quickly bubbles up and starts to rise I know my oil is hot enough. I did notice that these fritters had a tendency to stick to the bottom of my pot and had to be nudged slightly to allow them to float properly in the oil. Second tip, don't overcrowd your pan as it will reduce the temperature of the oil and you will end up with unevenly cooked goods. Third, and this is the tricky one, fry until it is just right. You can end up with something that is doughy in the middle to something that is burnt very quickly in a matter of what seems like seconds. So keep an eye on whatever you are frying and pull them out when they are golden brown.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I thought these little fritters were a great idea and they were delicious. I especially enjoyed them with the caramel honey sauce that I drizzled over them but they were fantastic simply sprinkled with powdered sugar as well. Another fun recipe from Baked!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Please visit Baked Sunday Mornings for the recipe and to see our group's weekly roundup.</span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com12tag:blogger.com,1999:blog-1428458359448573929.post-57422086683125885252013-01-07T12:32:00.003-05:002013-01-07T12:32:48.357-05:00Roasted Chicken & Vegetable Cobbler aka The BEST Chicken Pot Pie Ever<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlzaphI0_BNk5FrCXMYCZ9Mi-koe9aKFnKw9qIh32lu-6xVpA2FlxXTqU57Ff_JPRpGf4gGFEno_i_hPt0BbvtNovMB8n79TGpgMIMtRQAcJAbJUuV6eRP9t-gtaEVRGKSMCj5jkfFEuT/s1600/Roasted+Chicken+&+Vegetable+Cobbler.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlzaphI0_BNk5FrCXMYCZ9Mi-koe9aKFnKw9qIh32lu-6xVpA2FlxXTqU57Ff_JPRpGf4gGFEno_i_hPt0BbvtNovMB8n79TGpgMIMtRQAcJAbJUuV6eRP9t-gtaEVRGKSMCj5jkfFEuT/s640/Roasted+Chicken+&+Vegetable+Cobbler.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif;">I'm struggling on where to start on describing how good this Roasted Chicken and Vegetable Cobbler is. Think of the best chicken pot pie you've ever tasted and imagine it ten times more delicious. No exaggeration. It's that good. Which is why I'm renaming it the Best Chicken Pot Pie Ever.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Rich and creamy, it is comfort food taken to a new decadent, yet still completely comfortable, level. The first thing you taste is the buttery, slightly crispy around the edges, light, and fluffy biscuit topping. Cloud-like in texture, yet sturdy enough to stand up to the filling. The filling is creamy and flavorful and satisfying. Not gloppy or bland like a lot of pot pie fillings tend to be. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Don't let the recipe scare you off. There are several steps, but each is easy and the whole thing takes about an hour or so. I've included some changes in the Cook's Notes that I plan to make the next time I make it to reduce the steps and prep time. I've also included some suggestions to reduce the overall calories since this is not a dish for those on a diet. Life is about balance and that includes the occasional splurge. If you are having one of those days or need something extra special, make it as written. Just make it!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The whole thing is just fabulous. This is my new go to recipe for chicken pot pie.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cook's Notes: I've included the recipe pretty much straight from the cookbook below but plan on making the following changes next time to lighten it up a bit and to reduce the prep time. Use 2 tablespoons of butter and 1 tablespoon of olive oil to saute the onions. Substitute half and half for the heavy cream. Use a package of frozen mixed corn, peas, and carrots instead of fresh carrots and separate bags of frozen veggies to save time. This should also eliminate the need to simmer the chicken stock for 15 minutes. Feel free to omit or sub seasonings as needed. I used a pinch of fennel seed instead of fennel pollen and it worked fine. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another way to reduce the calories and fat is by halving the topping recipe. You would still have a delicious layer of topping just not quite as thick.</span><br />
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<b style="font-family: Arial, Helvetica, sans-serif;">Roasted Chicken & Vegetable Cobbler</b><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><i>slightly adapted from The Back in the Day Bakery Cookbook, Cheryl Day & Griffin Day</i></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the Filling:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">12 tablespoons (1 1/2 sticks) unsalted butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup finely diced yellow onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cups reduced-sodium chicken broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 peeled carrots, cut into 1/2 inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 celery ribs, chopped into 1/2 inch pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fine sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon freshly ground black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup unbleached all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 cups store-bought roasted chicken, shredded into bite-sized pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup frozen peas, thawed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup frozen corn, thawed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">One 8-ounce package frozen pearl onions, thawed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon fennel pollen</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon dried thyme</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon ground sage</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pinch of freshly grated nutmeg</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">For the Topping:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups unbleached all-purpose flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups cake flour (not self-rising)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup granulated sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons baking powder, preferably aluminum-free</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 teaspoon fine sea salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 pound (2 sticks) cold unsalted butter, but into 1/2-inch cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups buttermilk, plus more for brushing the tops</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Position a rack in the middle of the oven and preheat the oven to 450°. Butter a 9 x 13 x 2" baking dish.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make the filling: Melt 4 tablespoons of the butter in a large pot over medium heat. Add the diced onion and garlic and saute until tender, about 8 minutes. Add the chicken broth, carrots, celery, salt, and pepper, lower the heat to medium-low, partially cover the pot, and simmer, stirring occasionally, for 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir in the cream, raise the heat to medium, and cook, covered, until all the vegetables are tender, 12 to 15 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, blend the remaining 8 tablespoons butter and the flour in a small bowl to make a smooth paste. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">When the vegetables are tender, lower the heat and whisk the flour paste bit by bit into the broth until combined. Add the roasted chicken, peas, corn, pearl onions, fennel pollen thyme, sage, cayenne, and nutmeg, cover the pot, and let the filling simmer, stirring occasionally, until thickened, about 10 minutes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile, prepare the topping. In a medium mixing bowl, combine the flours, granulated sugar, baking powder, and salt and whisk until completely incorporated. Add the butter and, working quickly, cut it in with a pastry blender. You should have various-sized pieces of butter, from sandy patches to pea-sized chunks, and some larger bits as well. Gradually pour in the buttermilk and gently fold the ingredients until you have a soft dough and there are no bits of flour in the bottom of the bowl. You should still see lumps of butter in the dough. If the dough seems dry, you may need to add a little more buttermilk. The dough should be moist and slightly sticky.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Transfer the filling to the prepared baking dish. Arrange the unbaked topping over the filling, leaving about 1/5 inch between them. (I used a large ice scream scoop but you could roll the dough out and cut it into pieces if you prefer.) Brush the topping with the remaining buttermilk and bake for 20 minutes, or until they turn golden brown. Remove from the oven and let stand 5 minutes before serving. </span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com2tag:blogger.com,1999:blog-1428458359448573929.post-1474766535705402462013-01-06T07:17:00.000-05:002013-01-06T07:17:10.617-05:00Baked Sunday Mornings - Malted Milk Chocolate Pots de Creme<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIygwhG7M7QpwRwgWOFoRJeQ0orpOaMHFDNPoYKmBOpw70MsqFwPVTpSF7NOU2LZW25OBZQ9kK-JxEwG64y7gJQKP_gTbcsV0zaUmIwhtNgYtx98y4Bgmpf2wkg1s1ELKVd9Di4o715Ag/s1600/Malted+Milk+Chocolate+Pots+de+Creme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIygwhG7M7QpwRwgWOFoRJeQ0orpOaMHFDNPoYKmBOpw70MsqFwPVTpSF7NOU2LZW25OBZQ9kK-JxEwG64y7gJQKP_gTbcsV0zaUmIwhtNgYtx98y4Bgmpf2wkg1s1ELKVd9Di4o715Ag/s640/Malted+Milk+Chocolate+Pots+de+Creme.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have been such a bad blogger. I'm not going to make a bunch of excuses but will simply say that work has been hellish the last couple of weeks leaving little time for much else.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">But I couldn't pass up making pots de creme. Especially Malted Milk Chocolate Pots de Creme from <i>Baked Elements</i>. I love pots de creme with their silky texture and rich chocolate flavor. I have another pots de creme recipe I make for special occasion and they are always a huge hit.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is pretty basic but throws in some malted milk for a sophisticated spn on Whoppers candy. The malted flavor was subltle and quite good here. But the chocolate was still the start for me. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Super easy, super delicious. Check out the recipe and see what fantastic things the other Baked bakers did with this one <a href="http://bakedsundaymornings.com/2013/01/01/in-the-oven-malted-milk-chocolate-pots-de-creme/">here</a><a href="">. </a></span>Candyhttp://www.blogger.com/profile/11355118581899343077noreply@blogger.com9