tag:blogger.com,1999:blog-91170112965227212722024-03-13T23:55:44.590-04:00Like Strawberry Wine...Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.comBlogger118125tag:blogger.com,1999:blog-9117011296522721272.post-85260378927557044582015-09-05T12:52:00.001-04:002015-09-05T20:44:24.699-04:00Quiche on a whim...<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-yp_87vpqjMM/VesdCvnZM9I/AAAAAAAAKRU/BDnQA6xVUGc/s1600/20150904_141619.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://4.bp.blogspot.com/-yp_87vpqjMM/VesdCvnZM9I/AAAAAAAAKRU/BDnQA6xVUGc/s400/20150904_141619.png" width="400" /></a></div>
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It was 2pm and I hadn’t yet
eaten. I was hungry but really wanted
something satisfying, not just something quick.
I had just been to the grocery store and was trying to stuff my freezer
with the meat and frozen fruits and veggies I’d just purchased when I saw the
pie crust…. I sometimes like to keep one
in the freezer in case of “emergency".
Well this one had been in there for a while so it was time to put it to
use.</div>
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<br /></div>
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I love eggs and was considering a
quick egg sandwich anyway, so this was a perfect, much tastier
alternative. I didn’t have a recipe – I just
started throwing in some cheeses and veggies I had in the fridge/freezer. Of course I needed a little bacon too, so I
chopped up a few slices and cooked those until crisp. Here’s what I ended up with:</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
4 whole eggs</div>
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4 egg whites</div>
<div class="MsoNormal" style="text-align: justify;">
½ cup milk</div>
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¾ - 1 cup cheese of your choice –
I used a mix of grated asiago, grated parmesan, and a couple slices of pepper
jack that I tore into pieces</div>
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½ red bell pepper, diced, sautéed
</div>
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3 scallions, thinly sliced –
white and green parts, lightly sautéed </div>
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½ cup frozen chopped kale, thawed
and drained</div>
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¼ - ½ cup frozen corn kernels</div>
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3 strips bacon – chopped and
cooked until crisped, drained on paper towel</div>
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Pinch of garlic powder</div>
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Salt & Pepper to taste</div>
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<b>A few notes –</b></div>
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</div>
<ul>
<li>When adding onions and /or
veggies, be sure to sauté them for a few minutes first to get some of the water
out – you don’t want a soupy quiche!
Plus, that sauté will add some good caramelized flavor. Let them cool a little before stirring them
into the eggs.</li>
<li>Beat the eggs slightly with a
fork then add the milk and beat again.
Slowly add and stir all additional ingredients together and pour into
unbaked pie crust.</li>
<li>I baked this at 375 degrees on a
preheated cookie sheet for 30 minutes, and then let it rest out of the oven,
still on the cookie sheet, for 10 minutes before serving. It was perfectly tender and held together
nicely.</li>
<li>Don’t be afraid to just go with the
flow in the kitchen. That’s the beauty
of cooking, it’s often an experiment – and if you think ingredients sound good
together, then they probably are. </li>
</ul>
<div>
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-34450106689683490882015-05-26T17:40:00.000-04:002015-05-26T17:40:13.205-04:00Farro Salad with Lemon Vinaigrette<br />
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<a href="http://2.bp.blogspot.com/-HQ1HqFKo_RY/VWTiiXTCEGI/AAAAAAAADGU/62yhcgb9OLQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="http://2.bp.blogspot.com/-HQ1HqFKo_RY/VWTiiXTCEGI/AAAAAAAADGU/62yhcgb9OLQ/s400/1.jpg" width="400" /></a></div>
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It's been a month and I'm still being inspired by Turkey. The food was just so fresh and flavorful - perfect timing as we barrel into summer. A friend of mine has a great rooftop in Logan Circle so we took advantage of the amazing Memorial Day weekend weather and grilled out. This farro salad was one of our sides. I had a very similar salad at <a href="http://kafeara.com/" target="_blank">Kafe Ara</a> in Istanbul and I haven't stopped thinking about it. Farro isn't a grain you see all that much in the US. We have it, sure, but it's more often seen in Italy and other parts of Europe and the Middle East. I'm not sure why, it's flavorful and slightly chewy like barley...so good and hearty, and it cooks way faster than barley or rice - I'm sold.</div>
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The add-ins below are just one (really delicious) option - you can add any veggies you like with any dressing you like. You can add chunks of chicken to make this a meal, or serve it as a side to a fish filet. Use wild rice instead of farro...you get the point, its completely customizable. This version is sweet, tart, salty, crunchy, chewy - all of the varying textures and flavors make it super satisfying. I hope you give it a try! </div>
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<b><span style="color: purple;"><u>Ingredients</u></span></b></div>
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2 cups uncooked Farro</div>
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1/2 cup Slivered Almonds, toasted</div>
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1/4 cup Dried Tart Cherries,
roughly chopped (or whole, your preference)</div>
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1/4 cup Pomegranate Seeds</div>
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1- 1.5 cups Cucumber, diced</div>
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1/4 cup Sprouts, rinsed with
roots trimmed off (optional, I use alfalfa)</div>
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2-3 Scallions, chopped</div>
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2 Tbsp Fresh Parsley, chopped</div>
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1 Tbsp Fresh Mint, chopped</div>
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1/3 cup Feta cheese, crumbled</div>
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Lemon Vinaigrette*</div>
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<b><u><span style="color: purple;">Instructions</span></u><o:p></o:p></b></div>
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Cook farro according to
package instructions, then drain and set aside to cool in a large mixing bowl. I add a couple shakes of Montreal Chicken
seasoning, as well as one chicken bouillon cube, just for added flavor. You can always use chicken stock/vegetable
stock/plain water – whatever you choose.</div>
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Toast the almonds in a
dry small frying pan on medium-low heat, just until they start to brown and you
can smell them – should only take a few minutes. Set aside to cool.</div>
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Chop and prepare all
other ingredients.</div>
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When the farro is cool,
add remaining ingredients. Drizzle with
the vinaigrette and toss well to coat the entire salad. Add additional vinaigrette to taste. Feta can be tossed in with everything else,
or just crumbled on top. Serve at room
temperature, or chilled if you prefer.</div>
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*I make my own
vinaigrette. I don’t measure anything
(sorry!!), but here is what I include:</div>
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Fresh Lemon Juice, a few
tablespoons</div>
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Dijon Mustard, a
tablespoon or so</div>
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Salt & Pepper, to
taste (slightly more pepper than salt)</div>
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Dried Thyme, couple
shakes of the bottle</div>
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Honey or Agave Nectar,
maybe a tablespoon (or use a pinch or two of sugar)</div>
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Extra Virgin Olive Oil –
good quality – probably ¼ - ½ cup</div>
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Whisk everything together
until well combined. Can be stored in a
jar or bottle in the fridge for a couple weeks.</div>
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<br />Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-5892015224240234362015-04-29T21:54:00.002-04:002015-04-29T22:10:26.425-04:00Orange Ricotta Cake - A Taste of Turkey<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-oh8aInDBFvo/VUGKOSyZvcI/AAAAAAAADEs/e5_AW7C09nQ/s1600/20150425_111554.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-oh8aInDBFvo/VUGKOSyZvcI/AAAAAAAADEs/e5_AW7C09nQ/s1600/20150425_111554.jpg" height="230" width="400" /></a></div>
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On my trip to Turkey a few weeks
ago, I stayed one night in an adorable old stone hotel, called the Taş Otel in the town of Alaçati
(Ah-la-cha-tuh). Every afternoon they
serve their guests homemade cakes and çay (black tea). When I went into my room, there was a
cookbook laid out on the bed. What?! To an avid baker, this was basically the best
gift ever. Who needs mini soaps or
lotions or a mint on their pillow? Give me
the cake. <o:p></o:p></div>
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So, last weekend I was up in Cape Cod visiting my parents,
relaying the details of my trip to them – seemed like the perfect time to test
out one of these recipes. My mom is also
a baker and my parents love sweets. My
mom picked this recipe for us (and wrote down another to try later
herself). This cake was super easy to
whip up. My dad is allergic to nuts so
we left them out, and frankly, I think the texture of the cake was a bit too
soft to handle them. <o:p></o:p></div>
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<a href="http://2.bp.blogspot.com/-0jl-ScFQEmM/VUGKOzvKGKI/AAAAAAAADEw/VYGqaLhy8nk/s1600/20150425_111603.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0jl-ScFQEmM/VUGKOzvKGKI/AAAAAAAADEw/VYGqaLhy8nk/s1600/20150425_111603.jpg" height="203" width="400" /></a></div>
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I made this in a loaf pan thinking it would have the texture
of banana or zucchini bread, but it’s actually much lighter and fluffier than
that. The loaf pan was okay, but I think
next time I’d use a 9" round or 9x9" square pan and eat this with a fork. Loaf pan/round pan/nuts/no nuts – do what you
prefer, but definitely give this a try.
The orange flavor comes through nicely but isn’t overpowering, and the
ricotta provides that perfectly satisfying crumby texture. No icing necessary.</div>
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<br /></div>
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And of course - when in Turkey, stay at the Taş! <a href="http://tasotel.com/en" target="_blank">Alacati Tas Otel</a></div>
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<o:p></o:p></div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-zmVErnzho6o/VUGKOFPT70I/AAAAAAAADEo/31eVHMZlDRc/s1600/20150426_075550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zmVErnzho6o/VUGKOFPT70I/AAAAAAAADEo/31eVHMZlDRc/s1600/20150426_075550.jpg" height="240" width="400" /></a></div>
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<b><u><span style="color: red;">Ingredients</span></u></b></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
125g unsalted butter, softened</div>
<div class="MsoNormal" style="text-align: justify;">
225g sugar</div>
<div class="MsoNormal" style="text-align: justify;">
3 eggs</div>
<div class="MsoNormal" style="text-align: justify;">
450g AP flour</div>
<div class="MsoNormal" style="text-align: justify;">
2 tsp baking powder</div>
<div class="MsoNormal" style="text-align: justify;">
2 tsp vanilla</div>
<div class="MsoNormal" style="text-align: justify;">
Grated zest of 2 oranges (I used 1)</div>
<div class="MsoNormal" style="text-align: justify;">
2 spoonfuls orange marmalade (I used 2 rounded Tbsp)</div>
<div class="MsoNormal" style="text-align: justify;">
100ml orange juice</div>
<div class="MsoNormal" style="text-align: justify;">
100g chopped walnuts (I omitted)</div>
<div class="MsoNormal" style="text-align: justify;">
125g ricotta (I used lowfat)</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u><span style="color: red;">Instructions</span></u></b></div>
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</div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>Mix butter, sugar and eggs until well blended.</li>
<li>Add flour, baking powder and vanilla. Mix.</li>
<li>Add orange zest, marmalade and juice. Mix.</li>
<li>Add ricotta and stir to combine.</li>
<li>If using walnuts, mix half into the batter and sprinkle half on top prior to baking.</li>
<li>Bake for 30-40 minutes in a greased pan.</li>
<li>Cool in pan on a wire rack.</li>
</ol>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-61652914972015070292015-04-15T22:56:00.003-04:002015-04-16T16:03:09.437-04:00Merrrrhaaabaaa Turkey!<div class="separator" style="clear: both; text-align: center;">
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<a href="http://2.bp.blogspot.com/-wmlL_MAQlWc/VS8axcq-u9I/AAAAAAAAC9Q/-oHPDZFlWmQ/s1600/photo%2B8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wmlL_MAQlWc/VS8axcq-u9I/AAAAAAAAC9Q/-oHPDZFlWmQ/s1600/photo%2B8.JPG" height="266" width="400" /></a></div>
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Ok first let’s set the mood…listen to this while you read
this post: <a href="https://www.youtube.com/watch?v=OvYKXBs5K_U&feature=iv&src_vid=UPGwuMBJeMk&annotation_id=annotation_1306512817" target="_blank">Zaynah - Kate Linn</a></div>
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<div class="MsoNormal" style="text-align: justify;">
This song was on the radio in almost every cab I took in
Istanbul. In fact, I “Shazamed” it
during one of my rides because it was so familiar by that point I had to know
what it was. I kinda love it. Anyway, let’s get to the trip…</div>
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<div class="MsoNormal" style="text-align: justify;">
Basically, I spent two weeks eating my way through Istanbul
(and parts of southwest Turkey) with some friends, and I loved every
minute. We got a ton of sightseeing in
too. It was rare if we made it home
before midnight. We’d leave the house
before noon and tool around all day, generally starting with a big traditional
breakfast, tea and coffee, and then ending the day with wine and mezze.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-f-LQc5I0DT8/VS8bGhP6YEI/AAAAAAAAC9Y/fI3KNd4UsZA/s1600/2015-04-06%2B14.24.46.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-f-LQc5I0DT8/VS8bGhP6YEI/AAAAAAAAC9Y/fI3KNd4UsZA/s1600/2015-04-06%2B14.24.46.jpg" height="235" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A proper Turkish coffee, complete with some Turkish Delight</td></tr>
</tbody></table>
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<b><u>Items of note:</u></b></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
1) Turks absolutely love yogurt, eggplant, meat (beef and lamb)
and bread. Lots of other things too
obviously, but those three things play a prominent role in their diet.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
2) You start your day with tea (çay – pronounced chai), have breakfast, then move on
to coffee afterwards. If you start with
coffee, chances are, you aren’t Turkish.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
3) It’s perfectly acceptable to have at least 5-10 glasses of çay per day.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
4) Simit is sold everywhere for about $0.37 each (1 Turkish
Lira). The easiest way to describe it is
a large, skinny, sesame bagel that’s a little dry. It is truly a staple. I found it much tastier when slathered with
jam, honey or olive tapenade.<br />
<br />
5) In addition to simit, another favorite treat is kaymak - clotted cream made from water buffalo milk. Yes, seriously. Our food tour guide referred to this as "The Queen" of Turkish breakfast. Generally, a large glob of it is placed on a plate and surrounded by honey. You take a smear of the cream and honey, smear it on your simit then groan in delight. Typically it is eaten maybe once a week or so - its not an everyday thing by any means, but I'll tell ya - every place I had breakfast had kaymak! Here's an article about it: <a href="http://www.culinarybackstreets.com/istanbul/2014/last-milkmen/" target="_blank">Kaymak</a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
6) Baklava does not have honey in it! Who knew?
I think here in the States, it usually does, but traditionally it gets
its sticky sweetness from simple syrup (sugar dissolved into water).</div>
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<br /></div>
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</div>
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7) You will be hard pressed to find other types of food in
Istanbul. Turks love Turkish food – why would
they eat anything else?! I’m down…</div>
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<!--[if !supportLists]-->-<span style="font-size: 7pt; font-stretch: normal;"> </span></div>
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In addition to eating out for every meal for two weeks, a
friend and I did a culinary walking tour around the Beyoğlu neighborhood, including parts of Cihangir and
Taksim. It was really interesting and fun
to check out some little mom & pop places tucked into the
neighborhoods. I highly recommend doing
one if you have the time. Here is the
site we used: <a href="http://www.culinarybackstreets.com/culinary-walks/istanbul/" target="_blank">Culinary Tour</a></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Ok - I’ll let the pictures tell the rest of the story. The moral is, Turkish food is fresh, full of
flavor, and relatively healthy compared to other cuisines. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"> <a href="http://1.bp.blogspot.com/-BY5R7HNlLJM/VS8cL0Iy9xI/AAAAAAAAC-U/4IigiDJi6Gs/s1600/photo%2B12.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-BY5R7HNlLJM/VS8cL0Iy9xI/AAAAAAAAC-U/4IigiDJi6Gs/s1600/photo%2B12.JPG" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olives and Cheeses</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"> <a href="http://2.bp.blogspot.com/-dcvnmNGJIxA/VS8cOWhl9gI/AAAAAAAAC-w/T5HuN7PP0TY/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-dcvnmNGJIxA/VS8cOWhl9gI/AAAAAAAAC-w/T5HuN7PP0TY/s1600/photo%2B3.JPG" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even homegrown olives!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-9L_3zr15j3s/VS8cNScmkFI/AAAAAAAAC-c/yQv-JSVLpQQ/s1600/photo%2B2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-9L_3zr15j3s/VS8cNScmkFI/AAAAAAAAC-c/yQv-JSVLpQQ/s1600/photo%2B2.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Never short on bread, and not a packaged loaf in sight.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ar7KBZxU_N8/VS8cO_CNqvI/AAAAAAAAC-8/bjVnOglcxG0/s1600/photo%2B4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ar7KBZxU_N8/VS8cO_CNqvI/AAAAAAAAC-8/bjVnOglcxG0/s1600/photo%2B4.JPG" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at the color of those yolks! </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ujO9g5pz1H4/VS8cO43N6kI/AAAAAAAAC_I/lruJrVtZIeg/s1600/photo%2B6.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ujO9g5pz1H4/VS8cO43N6kI/AAAAAAAAC_I/lruJrVtZIeg/s1600/photo%2B6.JPG" height="400" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh squeezed, of course.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bpZHmGktQ9o/VS8cHc79niI/AAAAAAAAC9s/Ar2anQZx2RY/s1600/20150404_160018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bpZHmGktQ9o/VS8cHc79niI/AAAAAAAAC9s/Ar2anQZx2RY/s1600/20150404_160018.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amazing bakeries for both sweet and savory items.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DuM3QW4Xenk/VS8cHvXdFHI/AAAAAAAAC9w/TrzNj5gg4R0/s1600/20150407_122512.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-DuM3QW4Xenk/VS8cHvXdFHI/AAAAAAAAC9w/TrzNj5gg4R0/s1600/20150407_122512.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iskender - bread cubes covered with meat, butter sauce and yogurt.</td></tr>
</tbody></table>
<br />
<div>
And from our walking tour...</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-q7P8y0pJTZo/VS8cNsPhwsI/AAAAAAAAC-g/CdIuDultMq4/s1600/20150408_132130.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-q7P8y0pJTZo/VS8cNsPhwsI/AAAAAAAAC-g/CdIuDultMq4/s1600/20150408_132130.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Olives, olives and more olives.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-H9RhgdfvXxg/VS8cNqs2CFI/AAAAAAAAC-k/J7brIywTjBQ/s1600/20150408_132146.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-H9RhgdfvXxg/VS8cNqs2CFI/AAAAAAAAC-k/J7brIywTjBQ/s1600/20150408_132146.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Name a vegetable - they pickle it!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-CfnqbsAwJaM/VS8e66LCWpI/AAAAAAAAC_Y/e_I4xyTqzi0/s1600/20150408_121603.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-CfnqbsAwJaM/VS8e66LCWpI/AAAAAAAAC_Y/e_I4xyTqzi0/s1600/20150408_121603.jpg" height="248" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed Mussels - with rice, raisins, pine nuts and cinnamon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-t_k0pS0F4jU/VS8hN60Vj0I/AAAAAAAAC_k/4CLR53BjPd0/s1600/20150408_122308.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-t_k0pS0F4jU/VS8hN60Vj0I/AAAAAAAAC_k/4CLR53BjPd0/s1600/20150408_122308.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A row of Meyhanes - restaurants serving Raki!</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-KpdXdMndRZA/VS8cGlaHo1I/AAAAAAAAC9k/VWVotlD91Jc/s1600/20150408_125514.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-KpdXdMndRZA/VS8cGlaHo1I/AAAAAAAAC9k/VWVotlD91Jc/s1600/20150408_125514.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aaand, that's a sheep's head!</td></tr>
</tbody></table>
</div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0xBcSPOFaPk/VS8cIQMyVCI/AAAAAAAAC98/Gt_ovh4KqFk/s1600/20150408_125658.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-0xBcSPOFaPk/VS8cIQMyVCI/AAAAAAAAC98/Gt_ovh4KqFk/s1600/20150408_125658.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not a bit will be wasted.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-I492kU8aoCI/VS8cJy4Ei5I/AAAAAAAAC-A/7_bV3538VIw/s1600/20150408_125954.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-I492kU8aoCI/VS8cJy4Ei5I/AAAAAAAAC-A/7_bV3538VIw/s1600/20150408_125954.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished product - all seasoned up - brain, cheek, eye muscle and tongue.</td></tr>
</tbody></table>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-iQIKkZouvLg/VS8cJ1T82dI/AAAAAAAAC-E/jwJS1rkMxOM/s1600/20150408_130027.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-iQIKkZouvLg/VS8cJ1T82dI/AAAAAAAAC-E/jwJS1rkMxOM/s1600/20150408_130027.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And there I am, trying out the cheek - not bad!! I stopped there...</td></tr>
</tbody></table>
<span style="text-align: justify;"><br /></span></div>
<div>
<div style="text-align: center;">
<span style="text-align: justify;">Now get to Turkey and dig in!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br />
<div style="text-align: center;">
<span style="font-size: x-small;">(Turkish Breakfast pics at top courtesy of Christina McDowell)</span></div>
</div>
</div>
</div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-23140048582112219522015-02-26T21:39:00.001-05:002015-02-26T21:39:34.194-05:00Whole Wheat English Muffins<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-_KDGCa22eBE/VO_XG3IBbjI/AAAAAAAAC5E/n2kGSgCb0wI/s1600/20150226_201852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_KDGCa22eBE/VO_XG3IBbjI/AAAAAAAAC5E/n2kGSgCb0wI/s1600/20150226_201852.jpg" height="225" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
Ok so maybe shape-wise these don’t
look so great, but hey, everyone has to start somewhere. Before these, I didn’t even think homemade English
muffins were an option. Not really sure
why, I have made tons of other bread products over the years, but when Thomas’
makes them as tasty as they do, why mess with it? But you know me, I’ve gotta see for myself…</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-YcfR7dFdLKU/VO_XHtTnfGI/AAAAAAAAC5Q/L2dVlmuDR6w/s1600/20150226_195945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-YcfR7dFdLKU/VO_XHtTnfGI/AAAAAAAAC5Q/L2dVlmuDR6w/s1600/20150226_195945.jpg" height="225" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="text-align: justify;">
Well, other than a little time
for this dough to rest, these were SO easy.
Like for real. Mix up the dough,
let it sit for an hour or two. Scoop
them into a pan to brown for a few minutes on each side, then transfer them to
a baking sheet and bake for 8-10 more minutes.
Before you know it you have some really delicious muffins. And I know exactly what ingredients I put in
them – nothing fake or preserved about them.
Now that’s my kind of nooks and crannies.</div>
<div style="text-align: right;">
</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-2P4A0RC0F8I/VO_XGNON7hI/AAAAAAAAC48/PpxIkv-7_Bo/s1600/2015-02-26%2B21.22.51.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-2P4A0RC0F8I/VO_XGNON7hI/AAAAAAAAC48/PpxIkv-7_Bo/s1600/2015-02-26%2B21.22.51.jpg" height="205" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The dinner version - topped with pesto and mozzarella.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ShfMhI_gP3U/VO_XHyuD-OI/AAAAAAAAC5M/Bi7iStOYlaw/s1600/20150226_210639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ShfMhI_gP3U/VO_XHyuD-OI/AAAAAAAAC5M/Bi7iStOYlaw/s1600/20150226_210639.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And for breakfast - toasted with peanut butter.</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Here are the ingredients and a
link to play-by-play instructions:</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
2 ¼ tsp instant (rapid rise)
yeast</div>
<div class="MsoNormal" style="text-align: justify;">
⅓ cup warm water (between 100º-110ºF)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
¾ cup buttermilk, room temperature<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
½ cup low-fat Greek yogurt, room temperature (I used nonfat)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 Tbsp unsalted butter, melted<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 ½ tsp honey (Optional)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp kosher salt<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
2 cups white whole wheat flour (King Arthur Flour, of
course!)<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
½ tsp baking soda<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
Yellow cornmeal, for sprinkling on the baking sheet<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://www.annies-eats.com/2015/02/02/whole-wheat-english-muffins/" target="_blank">English Muffins</a></div>
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<br /></div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<o:p></o:p></div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com1tag:blogger.com,1999:blog-9117011296522721272.post-57757835411913227262015-02-09T19:51:00.000-05:002015-02-09T19:51:15.049-05:00Crockpot Roast Chicken<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ka-DGOxHJ3s/VNlUxJKmFpI/AAAAAAAAC4M/4zjo8VwPdA8/s1600/Crockpot%2BChicken%2Bwith%2BCauliflower%2BMash%2B-%2B02-08-2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ka-DGOxHJ3s/VNlUxJKmFpI/AAAAAAAAC4M/4zjo8VwPdA8/s1600/Crockpot%2BChicken%2Bwith%2BCauliflower%2BMash%2B-%2B02-08-2015.jpg" height="225" width="400" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I’ve been craving a good home-cooked, home-style meal. These gray days just make me want to turn on
Netflix, get under a blanket and eat something warm and comforting. Enter the Crockpot – a little work with a
bigger return. This time, I put an
entire chicken in it and wow, it was literally falling off the bone when it was
done. Now this isn’t your beautiful,
golden, crispy skinned chicken – this one is all about tenderness and flavor,
and it delivers on both.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
While a big pile of mashed potatoes would have been amazing
with this, I opted for a slightly healthier, lower-carb option – mashed cauliflower. I cut up an entire head and steamed it. Admittedly, I did include one Yukon Gold
potato, just to help with the texture – I mean come on, try as I might, that
cauliflower is not going to turn out like potatoes do. At any rate, when it was all tender, I
followed the same process that you do with potatoes – a little butter, a splash
of milk, some salt & pepper, and in this case some garlic powder….quite
tasty if I do say so myself! Tasty
enough to fool my stomach (this time at least).
It’s definitely worth a try, if you haven’t already done it.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
But back to the chicken.
It’s pretty simple – you cook up some onions, garlic and tomato paste,
add a few other flavor components, then pour it all into the Crockpot. Place the chicken on top and let it go. The recipe calls for cooking it for 4-6
hours. I went with 5, and I think I
easily could have cut off at least 30 minutes, but it will depend on the size
of your chicken as well as your Crockpot. Get ready to enjoy the amazing aroma that
will soon fill your house.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Here’s the recipe:</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://www.browneyedbaker.com/crock-pot-roast-chicken-recipe/" target="_blank">Brown Eyed Baker</a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
By the way, this says to skim the fat from the cooking
juices, then strain it and serve with the chicken. I went ahead and cooked it down with a little
flour to make it more of a gravy than juice.
I highly recommend that method.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
And if what you’re looking for is that crispy-skinned
version, look no further than this one – Oh. My. Yum:
<a href="http://www.thebittenword.com/thebittenword/2014/03/i-love-you-herbed-faux-tisserie-chicken-and-potatoes.html" target="_blank">The Bitten Word</a></div>
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Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-32372343415952799182015-02-02T19:55:00.002-05:002015-02-02T19:55:18.760-05:00Tortilla Time<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HB5r-W2vBXY/VM_4h-7hS4I/AAAAAAAAC3U/XAO77CpRCh0/s1600/20150124_145028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HB5r-W2vBXY/VM_4h-7hS4I/AAAAAAAAC3U/XAO77CpRCh0/s1600/20150124_145028.jpg" height="215" width="400" /></a></div>
<br />
<span style="text-align: justify;">Quesadillas, tacos, enchiladas, sandwich
wraps, fresh chips, soup toppers – so many uses for tortillas. You can even sprinkle them with some cinnamon
and sugar and bake them into a crispy treat.
But have you ever looked at the ingredient listing on those store-bought
tortillas? Even the 100% whole wheat
ones, which are presumably better for you?
Well, I saw a few recipes for homemade tortillas online, and knowing I
had some in my fridge already, I came home and checked the info on the
back….sure enough, about 15 ingredients, more than half of which I was clueless
about. These have 5. That’s it –the store-bought ones went into the
trash immediately.</span><br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
One afternoon when I had some
free time, I decided to give them a go.
The recipe said they took about 45 minutes start to finish, but come
on…that couldn’t be right. I’m glad to
say it was. Just a few ingredients
tossed together and kneaded a few times, divided and rolled out into rounds,
then fried in a dry pan for about 30 seconds on each side and donezo! Seriously - that simple. This recipe makes a dozen. If you like them a little thicker, you can
always cut it down to 9 or 10, or if you’re going for tacos, make them smaller
and get up to 15-16….another bonus to making your own. </div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
<div class="MsoNormal" style="text-align: left;">
Anyway, here’s the process and what
I did with mine. It included some making
some fun cuudles (my word…think zucchini noodles (zoodles), but with cucumber!)
with my new kitchen gadget, and obviously talking like Ned Flanders while
cranking them out… cuudly doodly! Don’t be
jealous. ;)</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-geS-vnFgeNM/VM_4h1xozMI/AAAAAAAAC3Q/Pn6gvvJbhvE/s1600/20150124_144718.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-geS-vnFgeNM/VM_4h1xozMI/AAAAAAAAC3Q/Pn6gvvJbhvE/s1600/20150124_144718.jpg" height="222" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll out to about 9"</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-H3-xiIeGZJI/VM_4hk4mpkI/AAAAAAAAC3M/M4mWIhLl2o8/s1600/20150124_144928.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-H3-xiIeGZJI/VM_4hk4mpkI/AAAAAAAAC3M/M4mWIhLl2o8/s1600/20150124_144928.jpg" height="231" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fry in a dry pan</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-UzMVqfH2JVg/VM_4jRtAo0I/AAAAAAAAC3k/IFTqk0EQ4B0/s1600/20150201_132111.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-UzMVqfH2JVg/VM_4jRtAo0I/AAAAAAAAC3k/IFTqk0EQ4B0/s1600/20150201_132111.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cuudles! Just ignore that weird flaccid cucumber core....</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
<b><u><span style="color: red;">Ingredients</span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
3 cups All-Purpose or White Whole
Wheat Flour</div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp baking powder</div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp salt</div>
<div class="MsoNormal" style="text-align: justify;">
1/3 cup refined coconut oil,
melted (or canola/olive oil)</div>
<div class="MsoNormal" style="text-align: justify;">
1 cup warm water</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u><span style="color: red;">Instructions</span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li>Melt the coconut oil in a small
pan and set aside.</li>
<li>Add the dry ingredients in a
medium bowl and mix completely. </li>
<li>Pour the water and melted oil
over the flour mixture and stir gently until everything comes together in a
ball.</li>
<li>Knead the dough for about 30
seconds – 1 minute, then divide into even pieces.</li>
<li>Roll each piece into a ball and
cover to let rest for 10 minutes.</li>
<li>After resting, roll each ball out
to your desired thickness (these will only puff ever so slightly when you cook
them).</li>
<li>Cook each tortilla in a dry pan
over medium-high heat for about 30-45 seconds on each side, just until some
light brown bubbles start to form.</li>
<li>Set aside on a plate, and stack
them as each finishes cooking to keep them warm.</li>
<li>Use immediately, or wrap them
individually and store in the fridge for a few days, or the freezer for a few
weeks.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SV2KzdKNKDc/VM_4kUFBBWI/AAAAAAAAC3s/9775Fm-vb7s/s1600/20150201_145402.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-SV2KzdKNKDc/VM_4kUFBBWI/AAAAAAAAC3s/9775Fm-vb7s/s1600/20150201_145402.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey Roll-Ups - I seasoned some cream cheese to use as the spread - yum!</td></tr>
</tbody></table>
<br />
<div class="MsoNormal" style="text-align: justify;">
<b>Note</b> – I have an alternative
recipe that adds some chopped spinach to the flour mixture. That version is mixed in the food processor
for even distribution. I’ll be trying
those soon!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Recipe adapted from: <a href="http://www.browneyedbaker.com/diy-homemade-flour-tortillas/" target="_blank">Homemade Tortillas</a></div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-83137710447973258412015-01-18T13:55:00.002-05:002015-01-18T13:55:58.368-05:00Chili. Chicken Chili.<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yfvFtKui_Jo/VLwBQE8rdBI/AAAAAAAAC2c/Bpuk6ruN8bM/s1600/20150113_201553.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yfvFtKui_Jo/VLwBQE8rdBI/AAAAAAAAC2c/Bpuk6ruN8bM/s1600/20150113_201553.jpg" height="240" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
It got cold here in DC, and that
means its chili season. In fact, I can’t
believe I haven’t already made it this winter.
Beef stew made it into the line up once, but no chili… I decided to follow the masses and make a
chicken chili, which seems to be the cool thing to do these days. I think I’ll always be partial to the ground
beef variety that I grew up with, but if I’m going to stray from that, this is
a good direction to go!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I first had this chili at a chili-tasting,
of sorts, that my office held a while back.
Three people hauled in their crock-pots, each with a different
kind. I loved this from first bite. I did make a couple changes to the recipe,
but only slight ones, and it was mostly due to my grocery store not having the
proper ingredients. Here’s how it’s
done:</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Recipe adapted from: <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/white-chicken-chili-recipe.html" target="_blank">Chicken Chili</a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: #20124d;"><a href="https://www.blogger.com/null" name="_GoBack"></a></span><b><u><span style="color: #20124d;">Ingredients</span><o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
3 boneless skinless chicken
breasts (or store-bought rotisserie chicken)</div>
<div class="MsoNormal" style="text-align: justify;">
1 14.5oz can white beans,
partially mashed</div>
<div class="MsoNormal" style="text-align: justify;">
1 Tbsp canola or olive oil</div>
<div class="MsoNormal" style="text-align: justify;">
1 medium jalapeno pepper, minced
(I used 1 red jalapeno and 1 serrano chili)</div>
<div class="MsoNormal" style="text-align: justify;">
2 medium poblano peppers, diced</div>
<div class="MsoNormal" style="text-align: justify;">
1 large yellow onion, diced</div>
<div class="MsoNormal" style="text-align: justify;">
4 cloves garlic, minced</div>
<div class="MsoNormal" style="text-align: justify;">
Kosher salt & Pepper</div>
<div class="MsoNormal" style="text-align: justify;">
1 Tbsp ground cumin</div>
<div class="MsoNormal" style="text-align: justify;">
1 ½ tsp ground coriander</div>
<div class="MsoNormal" style="text-align: justify;">
1 tsp ancho chili powder (I used
¼ tsp chipotle chili powder and ¾ tsp regular chili powder)</div>
<div class="MsoNormal" style="text-align: justify;">
1 14.5 oz can petite diced
tomatoes (my addition - chili isn't chili without some tomatoes)</div>
<div class="MsoNormal" style="text-align: justify;">
4 cups low-sodium chicken broth</div>
<div class="MsoNormal" style="text-align: justify;">
2 limes, juiced (plus additional
wedges for serving)</div>
<div class="MsoNormal" style="text-align: justify;">
¼ cup cilantro leaves, chopped</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u><span style="color: #20124d;">Instructions</span><o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
</div>
<ol>
<li><span style="text-indent: -0.25in;">Trim the chicken breast of any excess fat and
poach them in chicken broth (and a couple shakes of McCormick Montreal Chicken
Seasoning if you have it) until just cooked through.</span></li>
<li><span style="text-indent: -0.25in;">Drain the cooking liquid and let the chicken
cool.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">When cooled, shred the chicken
with 2 forks.</span></li>
<li><span style="text-indent: -0.25in;">While the chicken is cooking, chop the onions,
peppers and garlic and sauté until slightly soft.</span></li>
<li><span style="text-indent: -0.25in;">Add spices, stir to mix evenly and cook another
minute or two longer.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Add canned
tomatoes at this time, if using.</span></li>
<li><span style="text-indent: -0.25in;">Add chicken broth and lime juice and let simmer
for about 15-20 minutes.</span></li>
<li><span style="text-indent: -0.25in;">Add beans and continue to let simmer for another
10 minutes or so.</span></li>
<li><span style="text-indent: -0.25in;">Add the shredded chicken and chopped cilantro
and stir to combine.</span></li>
<li><span style="text-indent: -0.25in;">Let simmer about 5 minutes longer.</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Serve and enjoy!</span></li>
<li>Optional toppings: sour cream, tortilla chips, shredded cheese,
lime wedges, additional cilantro</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-cUW118f3dNc/VLwBTNdmfWI/AAAAAAAAC2k/tx7HdaW2ulY/s1600/20150112_222307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cUW118f3dNc/VLwBTNdmfWI/AAAAAAAAC2k/tx7HdaW2ulY/s1600/20150112_222307.jpg" height="225" width="400" /></a></div>
<div>
<br /></div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-12808514131766320812014-12-15T19:26:00.000-05:002014-12-15T19:26:37.013-05:00Joe Biden's Nuts. Pecans, that is....<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-M8E-a4gR4CA/VI97cStfXPI/AAAAAAAAC08/wzE6RAzxH2U/s1600/20141215_184948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M8E-a4gR4CA/VI97cStfXPI/AAAAAAAAC08/wzE6RAzxH2U/s1600/20141215_184948.jpg" height="336" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
Bet that got your attention. Get your minds out of the gutter, people! I’m talking about spiced pecans, and they
really are from Joe Biden. Well, more
likely Dr./Mrs./Jill, but nevertheless, this recipe was submitted by the VP and
his wife to Food Network Magazine a few years ago. I’ve tried a couple different variations of
these in the past, but was in search of something new this year. And if you know me at all, you know I love
Joe B., so I was happy to give these a Go.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
This recipe comes together very
easily. The baking takes a while, but
after having tried stove-top versions, I think the flavor is better when you
bake them. The flavor of the nuts
deepens as they roast, and that’s definitely a good thing.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I did tweak the spices a
little. I cut back on the cumin a tiny
bit, increased the cinnamon slightly, added a little brown sugar with the
white, and threw in a few shakes of nutmeg as well. There is plenty of cayenne in here, so even
with my sweet additions, these still have a kick! They are a great holiday party snack or
addition to your cheese platter. I’ll
warn you that if you can handle the heat, they are quite addictive, so go ahead
and double that batch. Way to go, Joe
(and Jill)!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
You can find the recipe here: </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<a href="http://www.foodnetwork.com/recipes/sweet-and-spicy-pecans-recipe.html" target="_blank">Sweet and Spicy Pecans</a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Note - you can substitute any kind of nut you want here. I've tried similar recipes with walnuts and those are also delicious. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-50957108311313938962014-11-16T18:18:00.000-05:002014-11-16T18:18:24.343-05:00Beer Cheese Bread<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7W8qxkWlu3c/VGkt4LUVMOI/AAAAAAAACzQ/faZgzkw07zk/s1600/20141110_165005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7W8qxkWlu3c/VGkt4LUVMOI/AAAAAAAACzQ/faZgzkw07zk/s1600/20141110_165005.jpg" height="208" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I have been flagging and saving
beer cheese bread recipes for years now, but have shockingly never made
any. Well when I saw this one (in a <i>King Arthur Flour</i> catalog, where else?),
and noticed that there were only 4 ingredients, I ripped it out and made it
three days later….about time!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
As I usually do the first time, I
followed the recipe exactly. As such,
the bread is good. But I can definitely
make this better. First of all, I think
½” chunks of cheese are way too big. I’m
going with ¼” next time for more even distribution. Also, this could use a little kick – I’m thinking
some chopped pickled jalapeno. I ate
this at room temperature the first time and it was good, but I highly recommend
toasting it. The edges get a little
crispy and the cheese gets nice and soft – mmm, mmm. Bread and cheese? That always hits the spot. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u>Ingredients<o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
4 cups Self-Rising Flour (I
always add an extra pinch of baking powder)</div>
<div class="MsoNormal" style="text-align: justify;">
¾ cup Vermont Cheese Powder</div>
<div class="MsoNormal" style="text-align: justify;">
8 oz sharp cheddar cheese (I used
extra sharp, but it was a little harsh – I’ll use medium next time. Asiago or Gruyere could be good too.)</div>
<div class="MsoNormal" style="text-align: justify;">
2 cups beer – nothing too
intense, perhaps a lager</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
½ cup additional cheddar cheese,
shredded, for the topping.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-BHoxAzrkT04/VGkvW__CH6I/AAAAAAAACzk/d05yyhJIu60/s1600/20141109_121201.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BHoxAzrkT04/VGkvW__CH6I/AAAAAAAACzk/d05yyhJIu60/s1600/20141109_121201.jpg" height="232" width="400" /></a></div>
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<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-6ueDv-JbjFs/VGkvXRyw31I/AAAAAAAACzs/WHjZ0Axh6g8/s1600/20141109_121352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6ueDv-JbjFs/VGkvXRyw31I/AAAAAAAACzs/WHjZ0Axh6g8/s1600/20141109_121352.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u>Instructions<o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Preheat oven to 375º. Lightly grease a 9” to 10” round deep, lidded
Dutch oven or bread crock.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
In a large bowl, stir together
the flour, cheese powder, and cubed cheese.
Add the beer, stirring until no dry spots of flour remain.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Pour the batter into the Dutch
oven or crock and smooth the surface.
Sprinkle with the shredded cheese, cover and bake for about 40 minutes,
or until golden brown on top and a digital thermometer inserted in the middle
reads at least 190º.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from oven and let rest for
10 minutes. Turn out onto rack. Serve warm or at room temperature (or sliced
and toasted in the oven!).</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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<a href="http://3.bp.blogspot.com/-RPHYhJkQBIU/VGkvWEWP87I/AAAAAAAACzc/7JJZqB-sznU/s1600/2014-11-09%2B13.05.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RPHYhJkQBIU/VGkvWEWP87I/AAAAAAAACzc/7JJZqB-sznU/s1600/2014-11-09%2B13.05.29.jpg" height="231" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-mfQQ2pMjg94/VGkvYCzHmbI/AAAAAAAACz0/vLdkFebXny0/s1600/20141109_131645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mfQQ2pMjg94/VGkvYCzHmbI/AAAAAAAACz0/vLdkFebXny0/s1600/20141109_131645.jpg" height="248" width="400" /></a></div>
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<br /></div>
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<br /></div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-83304937268654453922014-09-03T22:06:00.000-04:002014-09-03T22:06:20.600-04:00Chocolate Chip Cookies - Finally.<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-zRExvL_VOgg/VAfIo6fZYJI/AAAAAAAACww/k103PbTtRM4/s1600/20140903_210623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zRExvL_VOgg/VAfIo6fZYJI/AAAAAAAACww/k103PbTtRM4/s1600/20140903_210623.jpg" height="240" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
How is it possible? In 4 years of writing this blog I have never
posted a recipe for a plain old chocolate chip cookie - ever. They’ve always had peanut butter or pretzels
or oatmeal or something else taking away from that tried and true pure
Chocolate. Chip. Cookie.</div>
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<br /></div>
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Obviously that had to change, and
stat. And I decided to go big…<span style="color: red;">Baking
GALS Round 33</span> gets these <b>Thick and Chewy
Chocolate Chip Cookies</b>. And lucky
them. Forget those old school Nestle
Tollhouse, or god forbid…Chips Ahoy (yikes!).
This should forever be your go-to recipe. These particular cookies are huge, I mean seriously honkin’ but you can always
make them whatever size you like. From
the brown sugar to the extra yolk and the melted butter, these are some of the
richest, most flavorful I’ve ever had.
The recipe calls for semi-sweet chips.
I felt like a big cookie called for a bigger piece of chocolate, so I
went with chunks and I think it worked well.
Let’s get down to business so you can go hit the kitchen…like now.</div>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-f9w7MGjuScs/VAfIy7hHzYI/AAAAAAAACw4/E_l4ns3KdvY/s1600/20140903_211756.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-f9w7MGjuScs/VAfIy7hHzYI/AAAAAAAACw4/E_l4ns3KdvY/s1600/20140903_211756.jpg" height="296" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry - I ate this one.</td></tr>
</tbody></table>
<b style="line-height: 14.05pt;"><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">INGREDIENTS:</span></b></div>
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2 cups, plus 2
tablespoons All-Purpose flour<br />
½ tsp. baking soda<br />
½ tsp. salt<br />
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled until warm<br />
1 cup packed light or dark brown sugar (I used ½ of each)<br />
½ cup granulated sugar<br />
1 large egg, plus 1 egg yolk<br />
2 tsp. vanilla extract<br />
1-1 ½ cups semisweet chocolate chips<o:p></o:p></div>
<div class="MsoNormal" style="line-height: 14.05pt; margin-top: 18.7pt; mso-outline-level: 3;">
<b><span style="mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;">DIRECTIONS:<o:p></o:p></span></b></div>
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1.
Adjust the oven racks to the upper- and lower-middle positions and heat the
oven to 325º. Line 2 large baking sheets
with parchment paper or spray them with nonstick cooking spray.<o:p></o:p></div>
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<br /></div>
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2.
Whisk the flour, baking soda, and salt together in a medium bowl; set aside.<o:p></o:p></div>
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<br /></div>
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3.
Either by hand or with an electric mixer, mix the butter and sugars until
thoroughly blended. Beat in the egg,
yolk, and vanilla until combined. Add
the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.<o:p></o:p></div>
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<br /></div>
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4.
Roll a scant ¼ cup of the dough into a ball. Hold the dough ball with the fingertips of
both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged
surfaces facing up, join the halves together at their base, again forming a
single ball, being careful not to smooth the dough's uneven surface. (I skipped
that part and used a ¼ cup cookie scoop) Place the formed dough balls on the prepared
baking sheets, jagged surface up, spacing them 2 ½ inches apart.<o:p></o:p></div>
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<br /></div>
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5.
Bake until the cookies are light golden brown and the outer edges start to
harden yet the centers are still soft and puffy, 15 to 18 minutes, rotating the
baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets for about 10
min. Remove the cooled cookies from the
baking sheets with a wide metal spatula.<o:p></o:p></div>
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<br /></div>
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Recipe adapted from <i>Baking
Illustrated</i></div>
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<i><br /></i></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-91691979205311516712014-07-11T00:13:00.001-04:002014-07-11T09:35:12.899-04:00Strawberry Rhubarb Crisp Bars - Baking GALS Round 32<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-v9dvghbb5AM/U79hOgk6whI/AAAAAAAACtg/zFI2To5Xxv4/s1600/20140708_220030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-v9dvghbb5AM/U79hOgk6whI/AAAAAAAACtg/zFI2To5Xxv4/s1600/20140708_220030.jpg" height="225" width="400" /></a></div>
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Bebopareebop Rhubarb Pie. Ever heard of it? How about “Mama’s little baby loves rhubarb,
rhubarb…” Still no? Ha – well, it’s not surprising. This little ditty is from Garrison Keillor’s
A Prairie Home Companion – a show on NPR my parents would religiously listen to
on Saturday evenings. I don’t remember
when I heard it, but it was definitely more than a decade ago (yikes!)…and I think it was only
the second time I had ever heard of rhubarb.
The first was on a family vacation in Nova Scotia when my dad’s aunt
made a rhubarb pie. Since I was probably
about 10 years old, I’m pretty sure I turned my nose up and didn’t try a bite. Funny how both of these things have stuck
with me though, huh? </div>
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<br /></div>
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Well, now with my much more
sophisticated and refined palate (ha!), I have baked with it a few times and so
far, liked everything I’ve made. Rhubarb
is such an interesting vegetable. It
looks like and has the consistency of pretty celery, but almost tastes like a
really tart apple, and despite its tartness, is almost always used in sweet
recipes rather than savory. This recipe
is obviously no exception. I am on a
strawberry rampage this summer, so I was excited to try this – it gave me a
chance to take what I know and love and add something less familiar. By the way, did you know that rhubarb leaves
are toxic?? True story. Remove and discard please! </div>
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<br /></div>
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Anyway, on to the bars. I have a coworker who likes to try my new
recipes so I brought her one for an opinion….to quote her exactly, “Oh my god, I
think this is the best thing you’ve ever made.”
WOW – now that’s a bold claim, especially since she’s had my sour cream
coffee cake which I swear by. Not a
minute later, she shouted down the hall, “I want these for my birthday!” Ha, yes maam, done and done. I’m convinced it was the addition of my go-to
secret ingredient (a spice used often in Scandinavian and Indian cuisine). I add a little to my apple pies too and it
totally brings it up a notch. Perhaps
you can figure out what I’m talking about, but if not – well, some things just need
to stay a secret. <span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;">J</span> </div>
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<br /></div>
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Here are the details and
step-by-step pics:</div>
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<br /></div>
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<b><u>Ingredients:<o:p></o:p></u></b></div>
<div .0001pt="" 0in="">
1 cup rolled oats<br />
3/4 cup, plus up to 2 Tbsp extra all-purpose flour<br />
1/2 cup light brown sugar<br />
Heaped 1/4 tsp table salt<br />
6 Tbsp unsalted butter, melted<br />
1 tsp cornstarch (optional, but helps firm up the filling)<br />
1 Tbsp lemon juice<br />
1 Tbsp granulated sugar<br />
1 cup small-diced rhubarb (from about 1 1/2 medium stalks)<br />
1 cup small-diced strawberries</div>
<div .0001pt="" 0in="">
Secret Spice
(optional)<br />
Powdered sugar, for decoration, if desired</div>
<div .0001pt="" 0in="">
<br /></div>
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<b><u>Instructions:<o:p></o:p></u></b></div>
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<div style="text-align: justify;">
Heat
oven to 375º. For easy removal, line bottom and two sides of 8-by-8-inch square
baking pan with parchment paper. No need to bother (and no greasing needed) if
you plan to serve them right in the pan.
This recipe can be doubled and made in a 9x13 pan (this is what I did).</div>
</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lG6OJz3HqFI/U79hbapu_uI/AAAAAAAACto/Lvz3FfAD0Bg/s1600/20140708_201032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lG6OJz3HqFI/U79hbapu_uI/AAAAAAAACto/Lvz3FfAD0Bg/s1600/20140708_201032.jpg" height="221" width="400" /></a></div>
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<br /></div>
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Rinse
and chop rhubarb and strawberries into small dice and set aside.</div>
</div>
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<br /></div>
</div>
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<div style="text-align: justify;">
Place
oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour
melted butter over, and stir until clumps form. If the clumps feel soft or look
overly damp, add the remaining 2 tablespoons flour (I did). Set aside 1/2 cup
of the crumble mixture. Press the rest of the crumb mixture evenly in the
bottom of the pan.</div>
</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-RQB5cN616RE/U79hb6HKWNI/AAAAAAAACt8/iKWsXsG5m4o/s1600/20140708_202823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RQB5cN616RE/U79hb6HKWNI/AAAAAAAACt8/iKWsXsG5m4o/s1600/20140708_202823.jpg" height="202" width="400" /></a></div>
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<br /></div>
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<div style="text-align: justify;">
Sprinkle
the fruit evenly with cornstarch, then lemon juice, and 1/2 tablespoon of
granulated sugar. Stir to combine. Spread fruit over crumb mixture evenly. Scatter reserved crumbs over fruit and bake
bars for 30 to 40 minutes (firmer fruits will take longer – mine took almost
the full 40), until fruit is bubbly and crisp portion is golden and smells
toasty and amazing.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-uJazyWspySI/U79hbvBzLTI/AAAAAAAACt4/WYYM0zvj1l8/s1600/20140708_203319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uJazyWspySI/U79hbvBzLTI/AAAAAAAACt4/WYYM0zvj1l8/s1600/20140708_203319.jpg" height="220" width="400" /></a> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MZlkv3cem0Q/U79hds27ObI/AAAAAAAACuE/RySFDbwi3Dc/s1600/20140708_203516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-MZlkv3cem0Q/U79hds27ObI/AAAAAAAACuE/RySFDbwi3Dc/s1600/20140708_203516.jpg" height="225" width="400" /></a></div>
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<div style="text-align: justify;">
Let
cool in pan; I do this in the fridge, where they become crisp once chilled
(less so at room temperature). Cut into squares and sprinkle with powdered
sugar before serving. Store leftovers in fridge, if they make it that long.<br />
<br /><br />
Recipe adapted from <a href="http://www.smittenkitchen.com/" target="_blank">Smitten Kitchen</a></div>
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-45024459897312887012014-06-10T21:29:00.003-04:002014-06-10T21:29:49.236-04:00Cookies - Me vs. The Machine<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sODAY92P2xA/U5ewGM6fMNI/AAAAAAAACsU/Jbdk1Ritchw/s1600/20140610_203824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-sODAY92P2xA/U5ewGM6fMNI/AAAAAAAACsU/Jbdk1Ritchw/s1600/20140610_203824.jpg" height="248" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
Potbelly. Who would have thought they would be my
cookie-baking nemesis?! I certainly
didn’t. I figured it would be some great
artisanal baker, but no. I’ve heard from
several people over the years about how amaaazing their cookies and ice
cream-cookie sandwiches are….blah, blah, blah.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Challenge accepted and nemesis no
more, my friends. I think I have finally
conquered their most popular cookie – the oatmeal chocolate chip, of course.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Like a true professional, I did
my research over time. I made tweaks to
a recipe I already know and love, I tried a couple new recipes from other
blogs, I bought a Potbelly cookie and tried to figure out if there was
some secret spice I was missing (Anyone see that <i>Friends</i> episode with Monica dissecting what turned out to be a
Nestle Tollhouse recipe?? Yup, same.). I
even emailed Potbelly’s customer service and asked them about their
recipe. I’ll get to their response in a
sec. But finally, I got the golden
ticket one day when a weekly email from <a href="http://www.kingarthurflour.com/" target="_blank">King Arthur Flour</a> showed up in my inbox
featuring their version…bingo. I should
have thought to go to them first.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Here is their recipe:</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
<b>Ingredients<o:p></o:p></b></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 cup (2 sticks)
unsalted butter, at room temperature<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 cup light brown
sugar, packed<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1/2 cup granulated
sugar<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 large egg, at
room temperature<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 large egg yolk,
at room temperature<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 tablespoon
vanilla extract<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
2 cups All
Purpose Flour<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 cup
quick-cooking or old-fashioned oats <o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 teaspoon baking
powder<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 teaspoon baking
soda<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1 teaspoon kosher
salt or 3/4 teaspoon regular table salt<o:p></o:p></div>
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
3 cups semisweet
chocolate chips<o:p></o:p></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">8 ounces unsalted butter, at room
temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">7 1/2 ounces light brown sugar<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">3 1/2 ounces granulated sugar<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 large egg, at room temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 large egg yolk, at room temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1/2 ounce <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1842"><span style="color: #cc6600;">vanilla extract</span></a><o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">8 1/2 ounces <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005"><span style="color: #cc6600;">King Arthur Unbleached All-Purpose Flour</span></a><o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">3 1/2 ounces quick-cooking or
old-fashioned oats<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon baking powder<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon baking soda<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon kosher salt or 3/4 teaspoon
regular table salt<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">18 ounces semisweet chocolate chips<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">227g unsalted butter, at room
temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">213g light brown sugar<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">99g granulated sugar<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 large egg, at room temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 large egg yolk, at room temperature<o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">14g <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=1842"><span style="color: #cc6600;">vanilla extract</span></a><o:p></o:p></span></div>
<div align="left" class="MsoNormal" style="display: none; margin: 3pt 0in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">241g <a href="http://www.kingarthurflour.com/shop/detail.jsp?id=3005"><span style="color: #cc6600;">King Arthur Unbleached All-Purpose Flour</span></a><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">99g quick-cooking or old-fashioned oats<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon baking powder<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon baking soda<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">1 teaspoon kosher salt or 3/4 teaspoon
regular table salt<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="display: none; font-family: Symbol; font-size: 10pt;">·</span><!--[endif]--><span style="display: none;">510g semisweet chocolate chips<o:p></o:p></span></div>
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<b>Directions<o:p></o:p></b></div>
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<tbody>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
1) Preheat the
oven to 325°F. Line several cookie sheets with parchment paper, or lightly
grease with non-stick vegetable oil spray. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
2) Beat
together the butter and sugars until smooth. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
3) Add the egg,
egg yolk, and vanilla one at a time, beating well after each. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
4) Whisk
together the flour, oats, baking powder, baking soda, and salt, and add to
the butter mixture in the bowl. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
5) Mix until
everything is thoroughly incorporated. Scrape the bottom and sides of the
bowl, and mix briefly. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
6) Stir in the
chocolate chips. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
7) Scoop the
dough onto the prepared baking sheets, leaving about 1 1/2" to 2"
between cookies. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
8) Bake the
cookies for 12 to 15 minutes, until they're a light golden brown, with
slightly darker edges. Their middles may still look a tiny bit shiny; that's
OK, they'll continue to bake as they cool on the pan. <o:p></o:p></div>
</td>
</tr>
<tr>
<td style="padding: .75pt .75pt .75pt .75pt;" valign="top">
<div align="left" class="MsoNormal" style="margin: 3pt 0in;">
9) Remove the
cookies from the oven, and as soon as they're set enough to handle, transfer
them to racks to cool. <o:p></o:p></div>
</td>
</tr>
</tbody></table>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
As good as this recipe is, I
still make my own adjustments to get the texture I want – I use jumbo eggs
instead of large, I add some extra oats (about 1/2-3/4 cup), perhaps a pinch more baking soda or
powder. I will say that their use of a
full tablespoon of vanilla is unique – don’t skimp on that, it makes all the
difference. And whatever you do, make
sure its pure vanilla extract and not imitation. Ick.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
As for Potbelly’s customer
service response….well first, I checked their website and it just says that a
particular recipe is used and they are baked fresh daily. Ok fine, but I wanted more than that. I asked if the dough is actually made on
sight or if they just get dough that they bake at each location. I also asked if the recipe was Potbelly’s or
from a third party bakery. The response
(which to their credit, I did receive within 24 hours) was, <span style="font-family: "Courier New";"><span style="color: blue;">“They are baked fresh each day from dough
which is made according to a Potbelly recipe.”</span>
</span>Hmmm,<span style="font-family: "Courier New";"> </span>they get
kudos for using their own recipe, but this is still vague enough, and I’ve
watched enough “How It’s Made” in my day to guess that this dough arrives at
each store in big gallon buckets (likely with added sodium and preservatives)
and just gets scooped out and plopped onto baking sheets. Nothing horribly wrong with that I suppose,
but for all the hype they get, you’d hope that there’s at least some skill and
passion involved. Next time you get the
craving, come to my kitchen instead….to borrow from Seinfeld – admittedly the
context is a bit different – they’re real and they’re spectacular!! </div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dkAnmJhI-cE/U5ev10IggsI/AAAAAAAACsM/pGTmavKuTw4/s1600/20140610_203153.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-dkAnmJhI-cE/U5ev10IggsI/AAAAAAAACsM/pGTmavKuTw4/s1600/20140610_203153.jpg" height="212" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Another batch laying in wait</td></tr>
</tbody></table>
<br />
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**Note** – I made these for my
Baking GALS Round 31. While I would love
to devour them all myself, I thought it best to get them out of the house immediately
and spare my figure. And no, I did not
skip Rounds 29 and 30 – I made repeat cookie and scone recipes the past couple
months and therefore didn’t bother boring you with the details. No worries, the troops were fed!</div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-55043167660354557412014-06-08T20:56:00.000-04:002014-06-08T22:00:44.400-04:00Beef (and Snow Peas) - It's What's For Dinner<br />
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-i9ilnSsKJWw/U5UFQU9UiSI/AAAAAAAACrs/JNDryQzOx1c/s1600/20140608_192050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-i9ilnSsKJWw/U5UFQU9UiSI/AAAAAAAACrs/JNDryQzOx1c/s1600/20140608_192050.jpg" height="236" width="400" /></a></div>
<br />
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Recently, on a random Saturday
morning, in a Food Network haze, I happened to catch an episode of Pioneer
Woman. She generally makes great looking
food but it’s often so heavy and rich I can’t imagine making it unless I’m
cooking for a crowd who will ensure no leftovers. This time though, she made a recipe that
looked so simple and supposedly it only took about 20 minutes to whip up…I
decided to put it to the test.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Boom. This dish was as quick as promised – I think
the most time consuming part of it was slicing the beef and chopping the ginger. Otherwise you just toss a few things together
and sauté it up. Dinner in no time, and
since that’s pretty much what I have these days, I appreciate that!</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
What’s even more surprising is
that something this fast to make is not at all lacking in flavor. I added just a pinch of salt, some freshly
ground black pepper and a few shakes of garlic powder (in my opinion, almost
everything can benefit from garlic).</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
If you aren’t into snow peas, no
problem – I think this would be great with several other vegetables – broccoli or
green peppers for example.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I served the beef with quinoa – a
pre-seasoned pack of sesame ginger quinoa to be exact. It was okay, but I quickly remembered why I
don’t buy those packets regularly….soooo salty, ugh! And this is coming from a girl who loves some
salt. I hate to waste food, but I
actually trashed the rest of the quinoa and cooked up some plain brown rice to
have for next time. I think it’ll be
much better. </div>
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<br /></div>
<div style="text-align: justify;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Definitely give it a try – even you non-cooks can handle this one. The recipe and step-by-step pictures can be
found here: <a href="http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/" target="_blank">The Pioneer Woman</a></span></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-57379995343584563312014-05-07T07:44:00.002-04:002014-05-07T07:44:59.834-04:00Greek Chicken Salad<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-03atyUgM8Jg/U2oN7CaUeUI/AAAAAAAACpA/mZLLINm1Vnk/s1600/20140505_190447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-03atyUgM8Jg/U2oN7CaUeUI/AAAAAAAACpA/mZLLINm1Vnk/s1600/20140505_190447.jpg" height="250" width="400" /></a></div>
<br />
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So in the event that you are
unaware, I am somewhat of a chicken salad queen around these parts. That’s right.
So much so in fact, last week when a friend sent out a birthday invite,
an immediate response from one of the guests was “Will there be chicken salad?”,
and I think he was serious. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I’ve been making the same kind
for years. One I just concocted on my
own – it’s a basic recipe but with a couple little twists to give it some extra
flair. Obviously people like my flair as
I’ve been asked for the recipe multiple times and finally had to actually think
about each step and write it all down.
Seriously…once you’ve had a taste of my salad, you’ll definitely be back
for more… </div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I’m always on the lookout for new
variations to try. Last year I
discovered a recipe for a poppy seed version, which I posted about <a href="http://strawberryvino.blogspot.com/2013/01/poppy-seed-chicken-salad.html" target="_blank">here</a>. It’s also quite good. The almonds add some crunch and the grapes
give it a summery sweetness.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
But now it’s on to the third! This recipe was actually for a chicken salad
wrap, which just sounded awesome. I
don’t know about you, but sometimes I go through phases of pretty much only
wanting sandwiches or wraps, they are just so satisfying – a full meal wrapped up
in one package. However as I’ve
mentioned before, I try to keep the carbs at a minimum as summer approaches (beach
body, baby!), so I actually ate this over a bed of arugula. It was delicious as a salad, and I’m sure
would be even better as a wrap. If you
like Greek salad, this is a no-brainer, it’s healthy, filling and chock full o’
flavor.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jHFziQ_QxMU/U2oQU8RaPgI/AAAAAAAACpU/k1Pe_jP7ff0/s1600/20140505_185838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jHFziQ_QxMU/U2oQU8RaPgI/AAAAAAAACpU/k1Pe_jP7ff0/s1600/20140505_185838.jpg" height="257" width="400" /></a></div>
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<br /></div>
<div align="left" class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div align="left" class="MsoNormal">
1 (16 oz) can Chick
Peas/Garbanzo Beans, drained<o:p></o:p></div>
<div align="left" class="MsoNormal">
¼ cup Italian of Greek
dressing (I made my own Greek dressing, see note)<o:p></o:p></div>
<div align="left" class="MsoNormal">
¼ cup Greek yogurt or light
sour cream (I used about 1/3 cup plain nonfat Greek yogurt)<o:p></o:p></div>
<div align="left" class="MsoNormal">
1 cup cooked chicken, diced
or shredded and cooled (Use 2 cups – its chicken salad!)<o:p></o:p></div>
<div align="left" class="MsoNormal">
½ cup diced cucumber<o:p></o:p></div>
<div align="left" class="MsoNormal">
2 Tbsp diced red onion<o:p></o:p></div>
<div align="left" class="MsoNormal">
1 roma tomato, cored and
diced<o:p></o:p></div>
<div align="left" class="MsoNormal">
6 (8 inch) flour tortillas,
warmed slightly for easy rolling (optional)<o:p></o:p></div>
<div align="left" class="MsoNormal">
1 cup spinach (or
arugula/mixed baby greens)<o:p></o:p></div>
<div align="left" class="MsoNormal">
½ cup feta cheese<o:p></o:p></div>
<div align="left" class="MsoNormal">
6 olives (regular or
Kalamata), quartered <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
*I upped most of the ingredients,
especially the chicken – stick with 1 can of beans though.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b>Instructions<o:p></o:p></b></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="mso-line-height-alt: 10.9pt; mso-list: l0 level1 lfo1; text-align: left;">Place half of the garbanzo
beans in a large bowl. Gently mash with a potato masher or fork.<o:p></o:p></li>
<li class="MsoNormal" style="mso-line-height-alt: 10.9pt; mso-list: l0 level1 lfo1; text-align: left;">Add the remaining garbanzo
beans, dressing, yogurt, chicken, cucumber, onion, tomato, feta, and
olives to the bowl. Gently stir until well coated and combined.<o:p></o:p></li>
<li class="MsoNormal" style="mso-line-height-alt: 10.9pt; mso-list: l0 level1 lfo1; text-align: left;">If using, lay out the tortillas
and place some spinach down the center of each. Place a couple of spoonfuls of the
chicken salad mixture in the center of each tortilla on top of the spinach. Roll tightly and serve. Otherwise spoon over greens and serve.</li>
</ol>
<div align="left" class="MsoNormal">
<b>Note</b>: For the Greek dressing, I measured nothing,
but here is what I used – red wine vinegar, dried oregano, dried basil, garlic
powder, onion powder, Dijon mustard, salt & pepper to taste, and EV olive
oil.<o:p></o:p></div>
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<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-9600436246430742702014-03-27T22:15:00.001-04:002014-03-28T06:44:05.954-04:00Overthinking, Undersleeping, and Meatballs. Lots of Meatballs.<br />
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The blog has taken a hit this
year – I haven’t been writing nearly as much and there are several factors at
play. First, I’ve been thinking a lot
about my next moves for <a href="http://www.bakeridc.com/" target="_blank"><b><span style="color: purple;">Bakeri</span></b></a>.
The trademark should (knock-on-wood) be
going through any day now, and there is potential for my products to be sold at
a venue I frequent on the regular, so that would be really cool. But more details on all of that as I know
more…</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Next, I’ve been thinking about
how I’m going to survive <a href="http://thewildroguerelay.com/" target="_blank"><b><span style="color: purple;">this</span></b></a> race. Ha. I’ll make it through, of
course, but this is definitely one of the biggest physical challenges I've placed on myself, possibly ever. Well,
there was this moment in New Zealand a couple years ago:</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-UJnn7recSdI/UzStBElpXCI/AAAAAAAACm4/6cNKXJulrTs/s1600/skydive.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UJnn7recSdI/UzStBElpXCI/AAAAAAAACm4/6cNKXJulrTs/s1600/skydive.jpg" height="300" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
But that was quick – it was like,
“Ok, are you going to do this or no?
What the f*@!, just do it – it’s New Zealand!!” And it was amaazzzing. I’m sure the relay will be as well and I
really can’t wait for it, but it has definitely been at least a partial cause
of my lack of sleep. I wake up early and
run, then come home from work and go to pilates. Of course then I still try to be out and
about having fun as much as possible – I mean, a lady needs a social life,
right?! And oh yeah, time to cook and bake
too. It’s been rough! Assuming I manage to keep it all in check,
it’s worth every minute of stress and exhaustion. </div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
All excuses aside though – let’s
get to the cooking I did manage to do last weekend…</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-2SrYnByDHkk/UzS33apZxKI/AAAAAAAACnU/FdFVGrGM6nY/s1600/20140327_172417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2SrYnByDHkk/UzS33apZxKI/AAAAAAAACnU/FdFVGrGM6nY/s1600/20140327_172417.jpg" height="231" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
So who doesn’t love a big tender
meatball? I know this girl certainly
does. And ahem, I’m talking about
chicken, people!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Summer’s coming (someday), and like it or
not, that means less clothing, which means I start looking for more lean
protein, low(er) carb meals. I’ve made <a href="http://www.annies-eats.com/2014/01/24/baked-chicken-parmesan-meatballs-in-tomato-cream-sauce/" target="_blank"><b><span style="color: purple;">these meatballs</span></b></a> a few times now and they have yet to get old. First you sear them for a good crust, then
you bake them in a basic marinara sauce topped with cheese. The flavor comes mainly from the seasonings
in the meatballs themselves, rather than the sauce, and that isn’t always the
case with meatball recipes. It means
they taste great when they are first served.
However, the next day when you go back for more, the sauce has seeped
into them and added even more flavor…basically you just can’t go wrong with
this recipe.</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5hUYd5e2tx0/UzS4B4IDKeI/AAAAAAAACno/lrcTex-U8GM/s1600/20140301_150954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-5hUYd5e2tx0/UzS4B4IDKeI/AAAAAAAACno/lrcTex-U8GM/s1600/20140301_150954.jpg" height="242" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lDcWmF4-qWA/UzS4B40iVuI/AAAAAAAACnk/oG9AP1i44rw/s1600/20140323_181816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lDcWmF4-qWA/UzS4B40iVuI/AAAAAAAACnk/oG9AP1i44rw/s1600/20140323_181816.jpg" height="246" width="400" /></a></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
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You could definitely use whatever
type of ground meat you like, or a mixture, but so far I’ve only used turkey
and chicken and I like that they aren’t as heavy as beef. Also, for added lightness, you could follow
my lead and just omit the cream from the sauce altogether. Sure, it adds richness and mellows out the
acidity of the tomatoes, but in my opinion it’s just unnecessary fat and
calories. Other than that, I pretty much
stuck to the recipe on this one, with the exception of increasing the herbs and
crushed pepper a bit, as well as adding about 1 tsp. of dried oregano to the
sauce. </div>
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Of course you can serve these
over pasta or as a sub, but if you wish to keep it a “light” meal, I often
either eat the meatballs on their own, or over some spaghetti squash, which is
a great low carb alternative. Pick your
poison and enjoy! </div>
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Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-83931915570351041942014-03-11T23:09:00.001-04:002014-03-11T23:09:51.778-04:00Oatmeal Triple Chocolate Cookies - Baking GALS Round 28<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-tHX5w9Fvlxs/Ux_EaXY2ebI/AAAAAAAACmE/LAcgTOthN9A/s1600/20140311_211538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tHX5w9Fvlxs/Ux_EaXY2ebI/AAAAAAAACmE/LAcgTOthN9A/s1600/20140311_211538.jpg" height="207" width="400" /></a></div>
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After almost 2 ½ years of sending
baked goods overseas, it’s difficult to come up with something I know will be
delicious, but that I haven’t already sent.
I flag tons of recipes to try out, but a lot of them likely wouldn’t
survive the shipping (those brownies last month were definitely a risk!). This time I decided to go with my old trusty
White Chocolate Cranberry cookies (<a href="http://strawberryvino.blogspot.com/2010/09/road-cookies-oatmeal-white-chocolate.html" target="_blank">Road Cookies</a>)
, but with a twist to make them new again…</div>
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<a href="http://2.bp.blogspot.com/-M5UVjxGnVJA/Ux_E0i7q4wI/AAAAAAAACmQ/psvug9BfURU/s1600/20140311_203008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-M5UVjxGnVJA/Ux_E0i7q4wI/AAAAAAAACmQ/psvug9BfURU/s1600/20140311_203008.jpg" height="243" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-yocp6_vok8Q/Ux_E0RkqGpI/AAAAAAAACmM/fHlOAF6lXpU/s1600/20140311_203756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yocp6_vok8Q/Ux_E0RkqGpI/AAAAAAAACmM/fHlOAF6lXpU/s1600/20140311_203756.jpg" height="216" width="400" /></a></div>
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I omitted the cranberries and
instead added both milk and dark chocolate chips to the white. I left out the nutmeg, but included ¼ tsp of the
cinnamon for that warm “Mexican chocolate” touch. I think they turned out great….in fact, I may
make them a new staple on <a href="http://www.bakeridc.com/">www.bakeridc.com</a>.
I just hope my guy this month likes
chocolate!</div>
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<br /></div>
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I have a couple new scone recipes
churning in my head – next month I may have to go that route – stay tuned….</div>
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*Also, if you feel so inclined, I have a feeling some chopped up bacon would taste absolutely amazing in these!</div>
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Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-16572558000579177282014-02-14T11:58:00.000-05:002014-02-14T11:58:05.802-05:00Dulce de Leche Brownies - Baking GALS Round 27<br />
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<a href="http://3.bp.blogspot.com/-3qsGBOdN_C0/Uv5KelLOnFI/AAAAAAAAChg/zS9gj9inyU4/s1600/20140212_072224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3qsGBOdN_C0/Uv5KelLOnFI/AAAAAAAAChg/zS9gj9inyU4/s1600/20140212_072224.jpg" height="225" width="400" /></a></div>
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Grab a spoon. Yes, a spoon.
These brownies are probably the most chocolaty and decadent, and
definitely the gooiest, that I have ever had.
I am generally a brownie purist – no chips, no nuts, no chunks of any
kind…however adding a layer of delicious caramel in the middle? Bring it.</div>
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They are in fact so gooey, that I
had to remove all the edge pieces first, then use a super thin spatula to even
get the others off the parchment paper without them completely just falling
apart into a big blob of goo. Not that
that would be a bad thing if I was just eating them myself, but I had to ship
these out! I am just crossing my fingers
that they arrive in Afghanistan in some semblance of the proper brownie
shape. I did forewarn the recipient that
he may just need to attack them with a spoon….preferably with a scoop of
vanilla ice cream.</div>
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For those who may not be familiar
with dulce de leche, it is basically just caramel, but made a little
differently – you can make it by boiling a can of sweetened condensed milk for
several hours (and hours and hours). Open the can, and voilà –
caramel! However, I took the easy route
and found this in the Latin/Hispanic section at the grocery store.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ScetvDCL4vI/Uv5KnAUNwuI/AAAAAAAACho/fv-ydxLdanw/s1600/20140212_000927.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ScetvDCL4vI/Uv5KnAUNwuI/AAAAAAAACho/fv-ydxLdanw/s1600/20140212_000927.jpg" height="277" width="400" /></a></div>
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These may be a mess (and maybe I
used more caramel than I should have – oops!), but they are a mess that is 110%
worth it. Make them - you can thank me later.</div>
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*You could always try
with this pan too – maybe that would help: <a href="http://www.amazon.com/Bakers-Edge-Nonstick-Brownie-Pan/dp/B000MMK448" target="_blank">Edge Brownie Pan</a><br />
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<a href="http://3.bp.blogspot.com/-gD1m_ShMgow/Uv5Kx0e55WI/AAAAAAAAChw/FuU1TXr1X_Y/s1600/20140212_000907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gD1m_ShMgow/Uv5Kx0e55WI/AAAAAAAAChw/FuU1TXr1X_Y/s1600/20140212_000907.jpg" height="225" width="400" /></a></div>
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Recipe from Brown Eyed
Baker (<a href="http://www.browneyedbaker.com/">www.browneyedbaker.com</a>) </div>
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<span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><b>INGREDIENTS:</b><o:p></o:p></span></div>
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1¼ cups all-purpose flour<br />
1 teaspoon salt<br />
2 tablespoons dark unsweetened cocoa powder<br />
11 ounces dark chocolate, coarsely chopped (I used dark chocolate chips)<br />
1 cup unsalted butter, cut into 1-inch cubes<br />
1½ cups granulated sugar<br />
½ cup light brown sugar<br />
5 eggs, at room temperature<br />
2 teaspoons vanilla extract<br />
¾ cup dulce de leche<o:p></o:p></div>
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<span style="mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; text-transform: uppercase;"><b>INSTRUCTIONS:</b><o:p></o:p></span></div>
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1. Preheat oven to 350 degrees F.
Butter the sides and bottom of a glass or light-colored metal 9x13-inch pan.
Line the bottom with a sheet of parchment paper, and butter the parchment; set
aside.<o:p></o:p></div>
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2. In a medium bowl, whisk together
the flour, salt and cocoa powder; set aside.<o:p></o:p></div>
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3. Place the chocolate and butter in
the bowl of a double boiler set over a pan of simmering water, and stir
occasionally until the chocolate and butter are completely melted and combined.
Turn off the heat, but keep the bowl over the water of the double boiler, and
add both sugars. Whisk until completely combined and remove the bowl from the
pan. The mixture should be at room temperature.<o:p></o:p></div>
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<br /></div>
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4. Add three eggs to the chocolate
mixture and whisk until just combined. Add the remaining eggs and whisk until
just combined. Add the vanilla and stir until combined. Do not overbeat the
batter at this stage, or your brownies will be cakey.<o:p></o:p></div>
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<br /></div>
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5. Sprinkle the flour mixture over
the chocolate. Using a spatula, fold the dry ingredients into the wet
ingredients until there is just a trace amount of the flour mixture still
visible.<o:p></o:p></div>
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<br /></div>
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6. Pour half of the brownie mixture
into the pan and smooth the top with a spatula. Drizzle about ¾ cup of the
dulce de leche over the brownie layer in a zigzag pattern, making sure the
dulce de leche doesn't come in contact with the edges of the pan or it will
burn. Use an offset spatula to spread the dulce de leche evenly across the
brownie layer, leaving about a ½-inch border around the edges. In heaping
spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth
the brownie batter gently to cover the dulce de leche layer.<o:p></o:p></div>
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<br /></div>
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7. Bake the brownies for 30 minutes,
rotating the pan halfway through the baking time, and check to make sure the
brownies are completely done by sticking a toothpick into the center of the
pan. The brownies are done when the toothpick comes out with a few moist
crumbs. Remove the brownies from the oven and place the pan on a wire rack;
allow to cool completely to room temperature before cutting and serving. The
brownies can be stored, tight wrapped at room temperature, for up to 4 days.<o:p></o:p></div>
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Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-24920766093918276892014-01-29T17:56:00.001-05:002014-01-30T11:53:08.720-05:00O Canada (Again) and Happy 100th!!<div>
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First and foremost, it’s time to
applaud the 100<sup>th</sup> post on my blog!
Whoot whoot! To celebrate, I went
to Canada and ate a lot. Ha. Not really, but the timing matches up…. Anyway, thanks to all 1, 2 or come on, perhaps
maybe 3?? of you avid readers. I truly
appreciate every single second you spend reading, or even just taking a gander,
at my little corner of the internet.
Over the past few years, when I’ve gone out to a new restaurant, or I’ve
cooked after work to blow off steam,
when I’ve been off traveling (and therefore eating a ton), or just have
taken to the kitchen on a lazy Sunday, sitting down and writing my posts has
brought me such gratification. It’s therapeutic
for me and I hope there’s a least one person who has enjoyed each entry. A couple stats before diving into my latest
Canadian adventure…not too shabby:</div>
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<b>Total pageviews: </b>8,865<b><o:p></o:p></b></div>
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<b>Most popular recipe post: </b>Ma! The Meatloaf! –
11/21/11<b><o:p></o:p></b></div>
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<b>Least popular recipe post: </b>Homemade Falafel &
Yogurt Sauce – 6/7/11<b><o:p></o:p></b></div>
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<b>Most popular restaurant review: </b>Thai X-ing – 10/23/12<b><o:p></o:p></b></div>
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<b>Least popular restaurant review: </b>Dinner with Spike – 6/22/10<b><o:p></o:p></b></div>
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<b>Top 10 countries reached in the last month</b>: <br />
<span style="line-height: 115%;">United States, </span><span style="line-height: 115%;">Russia, </span><span style="line-height: 115%;">China, </span><span style="line-height: 115%;">Germany, India, Canada, Australia, France, Ukraine, Netherlands</span></div>
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Ok – where to begin on Montreal… From bagels to poutine to an amazing steak –
I definitely ate very well. But first,
have you ever been there? I hadn’t,
though I’d been talking about it with friends for years. It’s so easy to get to – a quick 1.5 hour
flight from DCA and you’re in a mini-Paris.
Paris without the attitude (seriously, everyone can agree that Canadians
are some of the nicest, right?). Quebec
is a French-speaking state, though 99% of the people we encountered all spoke
nearly perfect English as well. I highly
recommend a trip North, but wait until summer…our 22 degree day with steady
snow was the warmest, by about 30 degrees!</div>
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<br /></div>
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Despite the cold, we still
managed to pack a lot into a long weekend.
We ate at a fancy restaurant, went to a museum, checked out some of the
hot new bars, ate the famous smoked meat, ate both of the famous bagels (<a href="http://strawberryvino.blogspot.com/2012/12/bagels-montreal-style-baking-gals-round.html" target="_blank">Montreal Bagels</a>),
shopped in the underground city, and of course, took in a hockey game. In between all of that we had café au laits
and drank wine, wine and more wine. It
was a blast and I can’t wait to go back.
I’ll let the pictures tell the rest of the story.</div>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-aU39gnFVqjU/UumBS3xkBfI/AAAAAAAACfE/3NJK5C5zOaU/s1600/20140123_225505_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-aU39gnFVqjU/UumBS3xkBfI/AAAAAAAACfE/3NJK5C5zOaU/s1600/20140123_225505_LLS.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a must try - great ambiance, amazing food! <a href="http://www.joebeef.ca/" target="_blank">Joe Beef</a></td></tr>
</tbody></table>
<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Q2nGyg2vqts/UumB949iVPI/AAAAAAAACfM/Yv47S410IPA/s1600/20140124_111752.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Q2nGyg2vqts/UumB949iVPI/AAAAAAAACfM/Yv47S410IPA/s1600/20140124_111752.jpg" height="400" width="225" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Famous Bagels - Part 1</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KtpkJFHp0Nc/UumCZXh1mtI/AAAAAAAACfc/x1uBklNM2qs/s1600/20140125_105410.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-KtpkJFHp0Nc/UumCZXh1mtI/AAAAAAAACfc/x1uBklNM2qs/s1600/20140125_105410.jpg" height="232" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Famous Bagels - Part 2 (try the pesto cream cheese!)</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Hi5bJxp69RQ/UumECyUIVJI/AAAAAAAACf0/8iJnRNN7Kmg/s1600/20140124_145843.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-Hi5bJxp69RQ/UumECyUIVJI/AAAAAAAACf0/8iJnRNN7Kmg/s1600/20140124_145843.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adorable cafe where we warmed up with a couple bottles of wine!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-O910f2S-uXk/UumD_yq3zZI/AAAAAAAACfk/OuelcV-Vj9g/s1600/20140124_151902.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-O910f2S-uXk/UumD_yq3zZI/AAAAAAAACfk/OuelcV-Vj9g/s1600/20140124_151902.jpg" height="218" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">French Onion Soup - always hits the spot</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-YJHegYvyLN8/UumEADQWcDI/AAAAAAAACfo/mDi_n0Mh9sw/s1600/20140124_154837.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-YJHegYvyLN8/UumEADQWcDI/AAAAAAAACfo/mDi_n0Mh9sw/s1600/20140124_154837.jpg" height="252" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese and Fruit Plate - to go with the wine, of course!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-tUmJ5pH9oOc/UumED1Cfu-I/AAAAAAAACf8/t70spzzFJ5c/s1600/20140125_171221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-tUmJ5pH9oOc/UumED1Cfu-I/AAAAAAAACf8/t70spzzFJ5c/s1600/20140125_171221.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Famous Smoked Meat and home of Montreal Steak Seasoning!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-QoPneaR08kw/UumEETFlrXI/AAAAAAAACgA/xa4BFtniN-g/s1600/20140125_173349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-QoPneaR08kw/UumEETFlrXI/AAAAAAAACgA/xa4BFtniN-g/s1600/20140125_173349.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, beefy.</td></tr>
</tbody></table>
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-JBrKnrzA6Kc/UumG1xt3PWI/AAAAAAAACg0/5VWBH4T6uJU/s1600/Poutine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-JBrKnrzA6Kc/UumG1xt3PWI/AAAAAAAACg0/5VWBH4T6uJU/s1600/Poutine.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poutine - obvi.</td></tr>
</tbody></table>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3EDt9llZNIU/UumE3YnkCBI/AAAAAAAACgM/Lf81Mph6Jro/s1600/20140124_122324.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-3EDt9llZNIU/UumE3YnkCBI/AAAAAAAACgM/Lf81Mph6Jro/s1600/20140124_122324.jpg" height="400" width="261" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notre Dame Basilica</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fHpofbyryW8/UumE4J8rY_I/AAAAAAAACgQ/21nSEkh4uJA/s1600/20140124_124543.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-fHpofbyryW8/UumE4J8rY_I/AAAAAAAACgQ/21nSEkh4uJA/s1600/20140124_124543.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Actual ruins of the Old City in the basement of the Archaeological Museum</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-bz2jnSrFn18/UumE4pPxVbI/AAAAAAAACgg/HgwAHYPofwk/s1600/20140124_132126.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-bz2jnSrFn18/UumE4pPxVbI/AAAAAAAACgg/HgwAHYPofwk/s1600/20140124_132126.jpg" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More ruins</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HBNYbtcCxdw/UumE5MGD5bI/AAAAAAAACgo/-cY-mPHAklI/s1600/20140124_171311.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-HBNYbtcCxdw/UumE5MGD5bI/AAAAAAAACgo/-cY-mPHAklI/s1600/20140124_171311.jpg" height="400" width="243" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wintry street scene that struck me...</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Z-wRLiKqGck/UumE4p6gqiI/AAAAAAAACgU/7qVZTMcdKAA/s1600/StephCapsGame.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-Z-wRLiKqGck/UumE4p6gqiI/AAAAAAAACgU/7qVZTMcdKAA/s1600/StephCapsGame.jpg" height="400" width="222" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And of course I took in a Canadiens game!</td></tr>
</tbody></table>
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<br />
Live well, love well and eat
well, my friends. Skål! Santé! L’chaim! Salud!
Prost! CHEERS!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN-US; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US;">And don’t forget to check out <b>Bakeri</b> too: <a href="http://www.bakeridc.com/" target="_blank">www.bakeridc.com</a></span><br />
<br />
<br />Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com1tag:blogger.com,1999:blog-9117011296522721272.post-11895657391215465512013-12-11T22:55:00.000-05:002013-12-11T22:55:34.046-05:00Vegetable Soup<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BKaUQbz2tik/UqkyTFgAhcI/AAAAAAAACcQ/07eZy-dBSqc/s1600/20131211_193622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-BKaUQbz2tik/UqkyTFgAhcI/AAAAAAAACcQ/07eZy-dBSqc/s400/20131211_193622.jpg" width="275" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
The red pepper in the fridge is
starting to wrinkle. The celery is
starting to wilt. You have one lone
potato left on the counter. What do you
do when it’s cold outside so you don’t want a salad, and these sad vegetables
aren’t even worthy of one anyway? It’s
soup time!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
That is exactly how this
concoction came about, and it turned out really well. There’s no real recipe for this, I literally
threw everything soup-worthy from my fridge, freezer, counter and cabinets into
a giant pot and let it simmer on low for an hour. Here’s what I ended up with:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 russet potato, peeled and diced in ½” cubes</div>
<div class="MsoNormal">
1 red pepper, diced</div>
<div class="MsoNormal">
1 yellow onion, diced</div>
<div class="MsoNormal">
3-4 stalks celery, sliced</div>
<div class="MsoNormal">
3 large carrots, sliced</div>
<div class="MsoNormal">
½ - 1 cup frozen sweet corn</div>
<div class="MsoNormal">
1 package frozen chopped spinach (break up as it defrosts
into the soup)</div>
<div class="MsoNormal">
1 28oz can whole peeled tomatoes with juice, crushed with
spoon when added to pot</div>
<div class="MsoNormal">
1 32oz container of Low-Sodium Chicken Broth (or Vegetable
Broth)</div>
<div class="MsoNormal">
1 tsp dried thyme</div>
<div class="MsoNormal">
1 Tbsp dried parsley</div>
<div class="MsoNormal">
Garlic powder</div>
<div class="MsoNormal">
Salt & Pepper</div>
<div class="MsoNormal">
Cayenne pepper, to taste</div>
<div class="MsoNormal">
Olive Oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Instructions<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Sauté onion, carrots, celery and
potato with some olive oil, salt & pepper for a few minutes, just to soften
slightly. Add red pepper and
tomatoes. Cook for a few minutes more. Add all remaining ingredients, stir to
combine then let simmer for about 15 minutes.
Taste soup and adjust seasonings as necessary. Continue to let simmer for another 30-45
minutes, stirring on occasion.</div>
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<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Dole out a big bowl, top with a
little grated parmesan (optional but tasty), then let it soothe your soul…..and
don’t forget the wine.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-71733169897671347402013-12-11T21:31:00.000-05:002013-12-11T21:31:02.764-05:00Vanilla Biscotti with Cinnamon Chips - Baking GALS Round 26<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PrG3eBan5cM/Uqke5KLkMII/AAAAAAAACb8/Yn6CL8XZ67o/s1600/20131209_151152-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-PrG3eBan5cM/Uqke5KLkMII/AAAAAAAACb8/Yn6CL8XZ67o/s400/20131209_151152-2.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
I know, biscotti?? Believe me, this isn’t the super dry,
crack-your-teeth hard, tasteless piece of kindling you get in lots of coffee
shops. I don’t know about you, but I don’t
even give that stuff a second glance.
Yes, this is still a dry crunchy cookie, but there is so much flavor
from the vanilla, and the texture is still tender enough to bite regularly….none
of that hold it off to the side and cock your head type of biting. Of course I had to make this festive for the
season. White, red and green sparkling
sugars did the trick. So pretty!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Go ahead, pour yourself some
coffee or tea, settle in with a good book or movie, grab a slice (or 2 – trust me)
and get ready to enjoy. Dunking is
optional.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="color: red;">Ingredients</span><o:p></o:p></u></b></div>
<div class="MsoNormal">
<span style="font-size: 10.0pt;">Recipe adapted from King
Arthur Flour (<a href="http://www.kingarthurflour.com/">www.kingarthurflour.com</a>)
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
6 Tbsp unsalted butter, room temperature</div>
<div class="MsoNormal">
⅔
cup granulated sugar</div>
<div class="MsoNormal">
½ tsp salt</div>
<div class="MsoNormal">
2-3 tsp vanilla extract (I used 3)</div>
<div class="MsoNormal">
¼ tsp almond extract (I omitted)</div>
<div class="MsoNormal">
1 ½ tsp baking powder</div>
<div class="MsoNormal">
2 large eggs</div>
<div class="MsoNormal">
2 cups AP Flour (I used 1 cup white whole wheat/1 cup AP)</div>
<div class="MsoNormal">
1 cup mini cinnamon chips (my addition)</div>
<div class="MsoNormal">
Coarse sparkling sugar for sprinkling</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u><span style="color: red;">Instructions</span><o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Preheat the oven to 350º. In a medium mixing bowl, add the butter,
sugar, salt, vanilla and baking powder.
Beat on low speed just until combined and smooth. Add the eggs and beat at low/medium speed
until well mixed. The mixture may look slightly
curdled – that’s ok, I just beat for another few seconds until it looked smooth
again. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Add the flour one cup at a time, as well as whatever add-ins
you want – in this case I added ½ cup of the cinnamon chips. Mix on low until just combined. Add the remaining flour and chips and again
mix just until combined, making sure to scrape down the sides of the bowl to
incorporate all of the flour.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
I happen to have a biscotti pan (about an 11½”x 5½” loaf pan)
– if you have one of these, just scrape the dough into the greased pan and
spread evenly. If you don’t have a pan
about this size, form a loaf on a parchment lined cookie sheet. The loaf should be about 11x5 and about 1”
thick. Sprinkle the top with sugar and
bake for about 20 minutes, until lightly browned.<o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from oven and lower oven temp to 325º. Let biscotti rest in loaf shape for 5
minutes. Slice loaf in ½”-¾” wide slices
and lay cut side down on a parchment lined cookie sheet. Bake for about 12 minutes, then flip each
slice and bake for about 12-14 minutes more until dried out and nicely
browned. Transfer to cooling rack to
cool completely. <o:p></o:p></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
*This recipe suggests up to 2
cups of add-ins such as chips, nuts or dried fruits. I recommend starting with 1 cup and seeing
how it looks – 1 cup of chips was plenty for me.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div>
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-78783206755659574682013-11-12T23:20:00.001-05:002013-11-12T23:20:32.002-05:00Eggnog Cookies - Baking GALS Round 25<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--phw6zXt2zo/UoL8BwoThxI/AAAAAAAACao/jPB9lL6lb_I/s1600/20131110_090451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="http://4.bp.blogspot.com/--phw6zXt2zo/UoL8BwoThxI/AAAAAAAACao/jPB9lL6lb_I/s400/20131110_090451.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
What’s your oldest memory of
eggnog? Is it something you had with
your family during the holidays? Or
still do? I remember early on in
elementary school, our class made a cookbook and one of my classmates submitted
a recipe for homemade eggnog. I’d
probably had it at some point before this, but making it from that recipe is
the first experience that comes to mind.
I loved it right from the start.
Of course that wasn’t the adult version, which I also am a big fan of!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
So, the big question with eggnog
in baked goods is, will the flavor actually come through? I’ve made eggnog scones before and I remember
them being good, but not really having a strong eggnog flavor. Maybe I used a light variety or needed to add
more, who knows – but after making these cookies, I’ll be playing around with
those scones again as there was no shortage of flavor here!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
This recipe actually called for the
addition of dark chocolate chunks. I’m sure
that is also delicious, but eggnog to me just screams nutmeg, so I omitted the
chocolate and added some nutmeg and cinnamon chips instead. To me, they are absolutely perfect like this,
but if you prefer chocolate, just sub out the same amount that I used for the
cinnamon chips.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-1OhRnlPQ52o/UoL8QiSJa9I/AAAAAAAACaw/gOWn5e74rnc/s1600/20131110_085920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-1OhRnlPQ52o/UoL8QiSJa9I/AAAAAAAACaw/gOWn5e74rnc/s400/20131110_085920.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Go ahead - add a splash of bourbon. :)</td></tr>
</tbody></table>
<div class="MsoNormal" style="text-align: justify;">
Recipe adapted from <i>Brown Eyed Baker (www.browneyedbaker.com) <o:p></o:p></i></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u>Ingredients<o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
1 cup + 2 Tbsp AP flour</div>
<div class="MsoNormal" style="text-align: justify;">
½ tsp baking powder</div>
<div class="MsoNormal" style="text-align: justify;">
¼ tsp salt</div>
<div class="MsoNormal" style="text-align: justify;">
½ tsp ground nutmeg</div>
<div class="MsoNormal" style="text-align: justify;">
6 Tbsp unsalted butter, at room
temperature</div>
<div class="MsoNormal" style="text-align: justify;">
½ cup + 2 Tbsp granulated sugar</div>
<div class="MsoNormal" style="text-align: justify;">
¼ cup Eggnog (light <u>not</u>
recommended)</div>
<div class="MsoNormal" style="text-align: justify;">
1 egg yolk</div>
<div class="MsoNormal" style="text-align: justify;">
½ tsp vanilla extract</div>
<div class="MsoNormal" style="text-align: justify;">
½ cup mini cinnamon chips</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<b><u>Instructions<o:p></o:p></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
Preheat oven to 300º. Line two baking sheets with parchment paper
and set aside.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
In a small bowl, whisk together
the flour, baking powder, salt and nutmeg; set aside.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Using an electric mixer, in a
large bowl, beat butter and sugar at medium speed until light and fluffy, about
3 minutes. Scrape down the sides of the bowl
and add the eggnog, egg yolk, and vanilla.
Continue to beat at medium speed until completely mixed, about 2
minutes.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Reduce mixer speed to low and add
the dry ingredients in two batches, mix until just combined. Using a rubber scraper, fold in the cinnamon
chips and make sure all flour is incorporated.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Using a small or medium cookie
scoop, drop dough onto the cookie sheets about 2 inches apart. Bake for 20-25 minutes or until the edges are
set and just starting to turn a golden brown and the centers spring back when
touched lightly.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
Remove from oven and let rest on
the cookie sheets for 1 minute then transfer to wire racks to cool
completely. Store in an air-tight
container.</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span style="color: red;"><b>**Note 1**</b></span> I used a medium cookie
scoop and this recipe made about 18 cookies – therefore you may want to double
it!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="color: red;"><b>**Note 2**</b></span> Order a batch and let me do the work - check out <a href="http://www.bakeridc.com/" target="_blank">Bakeri</a> and let me know what I can make for you!</div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
<div class="MsoNormal" style="text-align: justify;">
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-68296336239136123352013-10-12T10:31:00.003-04:002014-10-25T20:02:09.718-04:00Salted Caramel Chocolate Shortbread Bars - Baking GALS Round 24<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tuS8r133nLA/UllagwSZt_I/AAAAAAAACYs/M07Me7ksxy4/s1600/20131012_090705.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tuS8r133nLA/UllagwSZt_I/AAAAAAAACYs/M07Me7ksxy4/s400/20131012_090705.jpg" height="216" width="400" /></a></div>
<br />
<div class="MsoNormal" style="line-height: 15.75pt; text-align: justify;">
<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Back in the spring I
went on a trip out to San Francisco and wine country with some friends. We stayed both in the city and out in
Sonoma. In almost every grocery store,
corner shop and coffee house we went into I kept running into these bars, taunting
me at every turn, until finally I gave in.
I am so glad I did. They were
just as good as I’d imagined. I love
shortbread and I love caramel even more.
Chocolate – eh – I could go either way, but when mixed with other
things, I’m down…<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 15.75pt; text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div class="MsoNormal" style="line-height: 15.75pt; text-align: justify;">
<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">A few months ago I
came across this recipe – score!! Not
that I wouldn’t take a trip back out west and hunt these things down, but even
better if I can make them on any old rainy day when I’ve got some time to
kill. I’ll admit, I didn’t love this
shortbread recipe – where’s the flavor??
I added some vanilla extract. I
think it helped, but I have a tried-and-true shortbread recipe I think I may
try with this next time. I also added a
little vanilla to the caramel portion as I think it adds that extra oomph that
takes the toasty sweetness of caramel over the edge to amazingness (is that a
word? you know what I mean).<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: 15.75pt; text-align: justify;">
<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
<div class="MsoNormal" style="line-height: 15.75pt; text-align: justify;">
<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Not that you’d think
it from the name, but these are definitely not for the diet conscious, so you
may want to wait until you’re having a “skinny day” then just allow yourself to
indulge, I promise it will be worth the extra mile you need to run after.<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><b><span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients</span></b><span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">:<o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the shortbread
layer: <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 cups all-purpose
flour<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 teaspoons baking
powder<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon salt<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup unsalted butter,
at room temperature <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup granulated
sugar <o:p></o:p></span><br />
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 tsp vanilla extract (my addition)</span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the caramel
layer: <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup unsalted butter,
cut into pieces<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 cup granulated sugar<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/4 cup light corn
syrup<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">2 (14 oz.) cans
sweetened condensed milk <o:p></o:p></span><br />
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 tsp vanilla extract (my addition)</span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">For the chocolate
layer: <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">8 oz. bittersweet or
semisweet chocolate<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon light corn
syrup<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">1/2 cup unsalted
butter, cut into pieces <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">fleur de sel, for
sprinkling <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><b><span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Instructions</span></b><span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">: <o:p></o:p></span></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To make the shortbread
layer, preheat oven to 325F. Line a 9x13-inch baking pan with parchment. With a fork, in a small bowl, whisk together
the flour, baking powder and salt. Set
aside. Beat together the butter and
sugar in the bowl of an electric mixer until blended, 1-2 minutes. Blend in the dry ingredients on low speed
until just combined. Evenly press the
dough into the prepared pan and bake 13-18 minutes, until golden. If the crust
puffs up while in the oven, just gently press it back down again after it
bakes. Allow to cool completely. <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To make the caramel
layer, in a medium saucepan over medium heat, combine the butter, sugar, corn
syrup and condensed milk. Heat, stirring
every now and then, until the butter has melted. Increase heat to medium-high
and bring to a boil, then reduce to a simmer, stirring constantly, until the
mixtures becomes amber and thickens slightly (may take about 20 min). Pour the caramel over the cooled shortbread
layer, smooth, and allow to set and cool completely. <o:p></o:p></span></div>
</div>
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<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To make the chocolate
layer, combine the chocolate, corn syrup and butter in a double boiler. Heat, stirring occasionally, until the
chocolate and butter are completely melted and the mixture is smooth. Pour the mixture evenly over the set caramel
layer and smooth the top. Allow to cool.
Sprinkle the fleur de sel on top. Slice, serve and keep chilled (may be easier
to slice when chilled). <o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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<div style="text-align: justify;">
<b><span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">**Couple notes** <o:p></o:p></span></b></div>
</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; font-family: inherit; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">You can use whatever
type of chocolate you like here. Out in
CA they were being sold with milk chocolate and dark chocolate. Obviously this recipe calls for bittersweet –
use your favorite!<o:p></o:p></span></div>
</div>
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<div style="text-align: justify;">
<span style="font-family: inherit;"><br /></span></div>
</div>
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</div>
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<div style="text-align: justify;">
<span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">As you can see, I
added the fleur de sel a little early on these and it melted into the chocolate
a bit. It doesn’t affect the flavor, but
it just doesn’t look as pretty. Just
wait a little longer for your chocolate to cool before you sprinkle on the
salt.</span><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: x-small;"><o:p></o:p></span></span><br />
<span style="color: #3b3b3b; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><br /></span></span>
<span style="color: #3b3b3b; line-height: 15.75pt;"><span style="font-family: inherit;">From:</span></span><span style="color: #3b3b3b; font-family: Calibri, sans-serif; font-size: 10.5pt; font-style: italic; line-height: 15.75pt;"> </span><a href="http://fourandtwentyblackberries.blogspot.com/2013/03/salted-caramel-chocolate-shortbread-bars.html" style="line-height: 15.75pt;" target="_blank">Four and Twenty Blackberries</a></div>
</div>
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Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-70763866205101193812013-10-05T14:26:00.000-04:002013-11-03T20:15:35.841-05:00King Arthur Flour - Live!<br />
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<a href="http://3.bp.blogspot.com/-YmT2-6YItkg/UlBZQ2ovctI/AAAAAAAACYI/IEeiMkaDl0Y/s1600/KAFdemo+-+10-04-2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-YmT2-6YItkg/UlBZQ2ovctI/AAAAAAAACYI/IEeiMkaDl0Y/s400/KAFdemo+-+10-04-2013.jpg" width="225" /></a></div>
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<br /></div>
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Thanks to a friend bringing this
tour to my attention, I took off work and attended a baking demo with King
Arthur Flour yesterday - the people I consider the holy grail of baking. Ok, with the exception of those famous French
baguette & croissant bakers… KAF
does two tours across the States each year, once in the fall and once in the
winter. The demos are totally free, and
you just have to show up. It was two
hours of watching one of the bakers, Bonnie, from their Baking Education Center,
make an apple pie and a savory bacon & cheddar scone. (They had another demo later in the day on
whole grains and yeast breads, but unfortunately I couldn’t make it to that.) Bonnie was great, she was funny and
knowledgeable, and I picked up lots of great tips/got confirmation on some
tricks of the trade I already knew. So
much fun – for the baking obsessed at least.</div>
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<br /></div>
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If you’re not familiar with this
company and/or their flours, get familiar.
Not only do they produce great quality flours and tons of other baking
products, but they also have a test kitchen where they develop recipes, an
education center where they teach classes, a free Nationwide school program
teaching kids to make fresh bread, a large retail store and even a café so you
can sit and enjoy breads and pastries that were baked just that morning. Sounds like a perfect day trip to me! Granted they are located in Norwich, Vermont
and I’m in DC, but thankfully with my parents living in MA, I think I’ll find
myself there sometime in the near future.
However I do fear that I might just apply for a job on the spot and suddenly be moving north… </div>
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<br /></div>
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Check them out: <a href="http://www.kingarthurflour.com/">www.kingarthurflour.com</a></div>
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<br /></div>
<br />Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0tag:blogger.com,1999:blog-9117011296522721272.post-30922682923513541052013-09-14T10:56:00.002-04:002013-09-14T10:56:48.002-04:00Norway's Best Pepper Cookies - Baking GALS Round 23<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ID7vHDSDNPg/UjR2wnWMLfI/AAAAAAAACWY/e_5b4P2aI7M/s1600/IMAG0948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="http://1.bp.blogspot.com/-ID7vHDSDNPg/UjR2wnWMLfI/AAAAAAAACWY/e_5b4P2aI7M/s400/IMAG0948.jpg" width="400" /></a></div>
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Back to Baking GALS! August is always a hairy month for me in the
kitchen – I feel like I’m running around non-stop the whole month between
vacations and generally just spending as much time outdoors as possible…not to
mention just being exhausted when I get home from work after being so busy
doing catch-up work when I actually am in the office. At any rate, I got my shipment out for
September and this was a good one, in my humble opinion.</div>
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<br /></div>
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If I haven’t mentioned it, I’m
Norwegian (well, nearly half anyway) and my mom being very proud of that
heritage has trickled down to me. Enough
so that I’ve recently even started a little bakery business called what else,
Bakeri – the Norwegian word for bakery. I’ll do a full post about the business
very soon so stay tuned (and start thinking of what you’d like to order!), but
as I’m creating the menu, I of course need to make sure I have a couple
Norwegian staples on it right? Enter
these pepper cookies. Scandinavians like
things with a little kick – think of all those Swedish ginger snaps that are
out there…slow, warm heat. Same idea
here. Mix some black pepper with the
favorite ingredient of cardamom and again, slow, warm heat. Sweet, savory and spicy all at once – it’s unique
and delicious. I found this recipe while
searching online and I’m declaring it a keeper!</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/--ipdHioDfIU/UjR3hafsa4I/AAAAAAAACWg/sdR_tiWKoi8/s1600/IMAG0944.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" src="http://1.bp.blogspot.com/--ipdHioDfIU/UjR3hafsa4I/AAAAAAAACWg/sdR_tiWKoi8/s400/IMAG0944.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pre-baking. That's not kosher salt on top - it's Swedish Pearl Sugar!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lwSgtRpXtro/UjR3wMd0gBI/AAAAAAAACWo/Y7fsSybKkg0/s1600/IMAG0946.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://3.bp.blogspot.com/-lwSgtRpXtro/UjR3wMd0gBI/AAAAAAAACWo/Y7fsSybKkg0/s400/IMAG0946.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just out of the oven.</td></tr>
</tbody></table>
<div class="MsoNormal">
Recipe adapted from <i>Embassy
of Norway, Washington DC</i> <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients<o:p></o:p></u></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 1/8 cups butter<o:p></o:p></div>
<div class="MsoNormal">
1 cup granulated sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ cup heavy whipping cream<o:p></o:p></div>
<div class="MsoNormal">
1 tsp baking soda<o:p></o:p></div>
<div class="MsoNormal">
3 ¼ cup AP flour<o:p></o:p></div>
<div class="MsoNormal">
1 tsp ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1 tsp ground black pepper<o:p></o:p></div>
<div class="MsoNormal">
1 ½ tsp ground cardamom<o:p></o:p></div>
<div class="MsoNormal">
1 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
Water<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><span style="text-align: justify;">*Note, it is not an omission – this recipe does not call for eggs.</span></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<b><u>Instructions<o:p></o:p></u></b></div>
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<br /></div>
<div class="MsoNormal" justify="">
<div style="text-align: justify;">
Cream together the butter and the sugar
until light and fluffy. Stir in the cream. Add the baking soda and little water
(no more than 2 tablespoons) to the butter mixture.<b><o:p></o:p></b></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
Sift the spices, baking powder and
flour into the butter mixture. Blend until a nice uniform dough is formed. Roll
dough into sausages about 2-1/2 inches in diameter wrap tightly and let dough
chill thoroughly. <b><o:p></o:p></b></div>
</div>
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<div style="text-align: justify;">
<br /></div>
</div>
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<div style="text-align: justify;">
Preheat oven to 375 degrees F (190
degrees C). Remove chilled dough and cut into thin slices. Bake on a lightly
greased cookie sheet for 6 to 8 minutes. Let cookies cool on wire rack.</div>
</div>
<div style="text-align: justify;">
<br /></div>
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<div style="text-align: justify;">
*Note #2 - I did not do this “sausage”
method – I just chilled the bowl of dough in the fridge for 30 min or so, then
used a medium-sized cookie scoop (about 2 Tbsp) and flattened them slightly. </div>
</div>
<div>
<br /></div>
Stephaniehttp://www.blogger.com/profile/14820410739438128245noreply@blogger.com0