tag:blogger.com,1999:blog-81907909858089482752024-03-05T00:39:18.958-08:00Fruitcake in the KitchenStaying in touch with my insanity.Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-8190790985808948275.post-33256501082474918442013-11-24T21:07:00.004-08:002013-11-24T21:07:58.421-08:00Alert the Media...I Baked Something!<div style="text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;">Hello good people. How goes it? </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I actually made a creation I wanted to take a picture of. Alas my camera was dead, so this is a cell phone pic.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AfOMNkSfnqF7KRxRECZEzdpQwyOceYl9XCWktlsplWGgZ1b_-HeKuNWdOJTMTeHAjvbWyHUex7C3kJd_ZaefWMcUUvYPUDaGoUUXEQHiVs9_ozYhKyYoQL6e3ge2z4eAXLpHH8eCRg/s1600/minioncake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4AfOMNkSfnqF7KRxRECZEzdpQwyOceYl9XCWktlsplWGgZ1b_-HeKuNWdOJTMTeHAjvbWyHUex7C3kJd_ZaefWMcUUvYPUDaGoUUXEQHiVs9_ozYhKyYoQL6e3ge2z4eAXLpHH8eCRg/s640/minioncake1.jpg" width="521" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I found it on <a href="http://www.pinterest.com/JulieLSchwartz/boards/">Pinterest</a>, wasn't really too hard to make. <a href="http://www.bettycrocker.com/tips/tipslibrary/baking-tips/despicable-me-minion-sheet-cake"> Here's the tutorial</a> if you'd like to give it a try. The hardest part was looking for black shoestring licorice, which I failed to find. So tried just cutting up the chocolate Twizzlers. Not the greatest solution, but it worked. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In other news...I've completely turned into a Doctor Who fan girl. Anyone else into Doctor Who? I hope so because aside from my family who is trapped with me, I can't find anyone else to talk to about it!</span></div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com0tag:blogger.com,1999:blog-8190790985808948275.post-70055251370060655362013-11-23T22:17:00.002-08:002013-11-23T22:17:31.617-08:00Candles for Sale<div style="text-align: center;">
So...I think I'm selling candles now...check it out!</div>
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<a href="https://www.jewelryincandles.com/store/badwolf">https://www.jewelryincandles.com/store/badwolf</a></div>
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<img alt="(new) Hazelnut Coffee Candle" src="https://www.jewelryincandles.com/store/badwolf/image/cache/data/coffee-450x450.png" /></div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com1tag:blogger.com,1999:blog-8190790985808948275.post-38112900285465908532013-05-22T17:40:00.000-07:002013-05-22T17:40:14.587-07:00Blueberry Shortbread Bars<div style="text-align: center;">
I know, I know...it's been a while. I'm just not sure what's up with me. I still like to cook; I definitely still like to eat. I certainly miss interacting with all my nice blogger friends. I'm just lacking something. Some spark; some driving force. But I'm certainly not going to beat myself up about it. I'm told I need to eat less protein, some small kidney issue. Is there protein in blueberries? I hope not! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGK8iCEQdAq4WD_C8bblL6egfbNvN9-RWgMPQgrHv7Q0Lit843gJCOIhyphenhyphenEj-FAQDMuZLeK1tzZ43H5R0eQ94MhT4W6tnZplssHwPPtjLr_ME6vyH-nxFLPTZ_Bud0hnCjVyh5GlSxmg/s1600/037a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGK8iCEQdAq4WD_C8bblL6egfbNvN9-RWgMPQgrHv7Q0Lit843gJCOIhyphenhyphenEj-FAQDMuZLeK1tzZ43H5R0eQ94MhT4W6tnZplssHwPPtjLr_ME6vyH-nxFLPTZ_Bud0hnCjVyh5GlSxmg/s640/037a.jpg" width="640" /></a></div>
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I love love love blueberries, but they can be just so expensive. But I splurged today so I could make these delicious shortbread bars for me and my berry-loving son. These are perfect...not too sweet. Really lets the blueberries shine. The recipe calls for chinese five spice, which seemed a bit odd to me. So I just used nutmeg and added some lemon zest to the dough. These are perfect with a big glass of iced tea. </div>
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Here's the recipe from <a href="http://allrecipes.com/recipe/blueberry-shortbread-bars/">Allrecipes</a></div>
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1/2 cup cold unsalted butter, cut into small</div>
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cubes</div>
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1 1/2 cups sifted all-purpose flour</div>
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1/2 cup white sugar</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon baking powder</div>
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1/4 teaspoon Chinese five-spice powder</div>
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1 egg yolk</div>
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1/2 teaspoon ice water, or more if</div>
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3/4 cup fresh blueberries</div>
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<table border="0" cellpadding="0" cellspacing="0" style="background-color: #efefef; border-collapse: collapse; border-spacing: 0px; border: 0px; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 11px; margin: 0px; outline: 0px; padding: 0px;"><tbody style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">1.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">2.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">3.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">4.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.</td></tr>
<tr style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><td style="border: 0px; color: #fb6400; font-weight: bold; margin: 0px; outline: 0px; padding: 0px 5px 0px 0px;" valign="top">5.</td><td style="border: 0px; margin: 0px; outline: 0px; padding: 0px 0px 8px;" valign="top">Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.<br /><br /><br /></td></tr>
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So, what's been going on with all of you? My son graduated eight grade yesterday...on to high school, wow! My daughter made it through 6th grade, although it was quite a struggle sometimes. (I have to sing "just keep swimming" in my head quite a bit!) Planning a couple of camping trips in this summer, and recently celebrated my 16th anniversary in the crazy little town of Jerome, Arizona. </div>
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Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com6tag:blogger.com,1999:blog-8190790985808948275.post-9097078223523059022013-03-09T20:08:00.001-08:002013-03-09T20:08:57.666-08:00Sweet Potato Hash with Onions and Feta<div style="text-align: center;">
This easy veggie dish is one of my most recent <a href="http://pinterest.com/JulieLSchwartz/">Pinterest</a> finds. Roasting the sweet potatoes this way really brings out their deliciousness on a whole new level. (although to be honest, I think I used yams)</div>
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The whole family approves...I think I've made it 2 or 3 times in the past couple of weeks. You could absolutely leave off the feta, but it's really nice on there. </div>
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Here's the recipe for you, that comes from<a href="http://diethood.com/2013/02/17/savory-sundays-sweet-potato-hash-with-onions-and-feta/"> Diethood</a></div>
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<span style="font-family: Times, Times New Roman, serif;">Ingredients</span></div>
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<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Butter for pan</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 large sweet potatoes, peeled and cut into cubes</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-size: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;"><span style="font-style: inherit;">3 yellow onions, sliced </span><i> (I only used one)</i></span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">2 tablespoons olive oil</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">kosher salt and freshly ground black pepper, to taste</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1 tablespoon oregano</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; list-style-type: none; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">1/2-cup to 1-cup crumbled feta cheese</span></li>
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<span style="font-family: Times, Times New Roman, serif;">Instructions</span></div>
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<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Preheat oven to 450.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Butter a large baking pan or dish and set aside.</span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Add the chopped sweet potatoes, onions, and olive oil in a bowl and mix.</span></li>
<li class="instruction" id="zlrecipe-instruction-3" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Season with salt, pepper, and oregano; mix together and place the sweet potatoes on prepared baking dish in a single layer.</span></li>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Roast for 20 to 25 minutes, stirring once halfway through cooking, and cook until potatoes are fork tender.</span></li>
<li class="instruction" id="zlrecipe-instruction-5" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Remove from oven and sprinkle with feta cheese.</span></li>
<li class="instruction" id="zlrecipe-instruction-6" itemprop="recipeInstructions" style="border: 0px; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Serve.</span></li>
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Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com3tag:blogger.com,1999:blog-8190790985808948275.post-18014538683500400252013-01-21T14:12:00.001-08:002013-01-21T14:12:46.911-08:00Caprese Lasagna Roll Ups<div style="text-align: center;">
I love all things lasagna, in just about any shape or form. And this version proved to be wonderfully delicious. I always like finding dinner ideas that don't have meat in them, and I didn't hear any complaints about it at all.</div>
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I had to skimp on the basil a bit because when I went outside to get the basil, I found that the frost had gotten it..darn it all! But it was still quite flavorful, and I loved the homemade marinara that goes with it.</div>
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And that broccoli sitting all innocent-like over that is <a href="http://www.foodnetwork.com/recipes/ina-garten/parmesan-roasted-broccoli-recipe/index.html">Ina Garten's roasted broccoli.</a> If you've never tried her version do yourself a favor and do so as soon as possible. Makes me eat broccoli like I'm popping m&m's...seriously!</div>
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Here's the lasagna recipe from<a href="http://www.cookingclassy.com/2012/10/caprese-lasagna-roll-ups/"> Cooking Classy</a></div>
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<div class="h-4 strong" id="zlrecipe-ingredients" style="background-color: #f0faf9; border: 0px; color: #333333; font-size: 18px; font: inherit; line-height: 1.5; margin-bottom: 10px; margin-top: 20px; padding: 0px; text-align: start; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">Ingredients</span></div>
<ul id="zlrecipe-ingredients-list" style="background-color: #f0faf9; border: 0px; color: #333333; font-size: 12px; font: inherit; line-height: 18px; list-style: none; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">8 lasagna noodles, uncooked</span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">3/4 cup Ricotta cheese</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 large egg white</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">freshly ground black pepper</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1/4 cup chopped fresh basil, plus more for garnish</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 cup marinara sauce, recipe follows</span></li>
<div class="ingredient-label" id="zlrecipe-ingredient-9" style="border: 0px; font-size: 12px; font-weight: bold; font: inherit; left: auto; margin: 10px 0px 5px; padding: 0px; position: static; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">Simple Marinara Sauce</span></div>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">2 Tbsp extra virgin olive oil</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1/4 cup finely chopped yellow onion</span></li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">2 cloves garlic finely minced</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">1 (28 oz) can crushed tomatoes</span></li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; font-size: 12px; font: inherit; line-height: 1.5; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">salt and freshly ground black pepper to taste</span></li>
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<span style="font-family: Courier New, Courier, monospace;">Directions</span></div>
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<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions" style="border: 0px; font: inherit; line-height: 1.5; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.</span></li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions" style="border: 0px; font: inherit; line-height: 1.5; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).</span></li>
<li class="instruction" id="zlrecipe-instruction-2" itemprop="recipeInstructions" style="border: 0px; font: inherit; line-height: 1.5; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.</span></li>
<div class="instruction-label" id="zlrecipe-instruction-3" style="border: 0px; font-weight: bold; font: inherit; left: auto; margin: 15px 0px 10px; padding: 0px; position: static; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">Simple Marinara Sauce</span></div>
<li class="instruction" id="zlrecipe-instruction-4" itemprop="recipeInstructions" style="border: 0px; font: inherit; line-height: 1.5; margin: 0px 0px 10px; padding: 0px; vertical-align: baseline;"><span style="font-family: Courier New, Courier, monospace;">Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).</span></li>
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Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com6tag:blogger.com,1999:blog-8190790985808948275.post-68908910057711235462013-01-16T21:36:00.000-08:002013-01-16T21:36:43.660-08:00Skinny Peanut Butter Swirl Brownies<div style="text-align: center;">
So, I've been having hip pain...quite a bit. I ignored it/dealt with it for almost a year but finally decided to mention it to the doc. He suggests I may be carrying a bit too much weight around on my aging joints (no way!). So it pleases me to find a recipe such as this that brings a big a whole lot of deliciousness with a bit less naughtiness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OHHNRZHLF97UgrUoou27xPX3x9eLmSE_6b6Ys7mds5JOxzFAfV2O4PPhLHQL4AfbQGM_AqfmsOdZdku6we5c6CyLpLJykksAvTzTKJVRwb4eJUfOjVo-SD3Vr13vq9m_fOOkoe220Q/s1600/brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OHHNRZHLF97UgrUoou27xPX3x9eLmSE_6b6Ys7mds5JOxzFAfV2O4PPhLHQL4AfbQGM_AqfmsOdZdku6we5c6CyLpLJykksAvTzTKJVRwb4eJUfOjVo-SD3Vr13vq9m_fOOkoe220Q/s640/brownie.jpg" width="640" /></a></div>
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These brownie were SO easy to make, and really delicious. In fact my daughter set aside 3 pieces to take to school and share with her friends. I like that there is no flour and no oil in them either. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgxtyLugLTylX4Ey9XhvXkm-DuupKuwmUIHUa3BX1tvefsCJBIeF4oorjtG4l5NQ-UCT2KnWePSpF5VgThiYO2E2m4nIJ49psvAul6J3Y4Pe_OabTUyQpr-A7lz3JYy-XIVzOcmltdA/s1600/pizap.com10.64728740928694611358399687013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWgxtyLugLTylX4Ey9XhvXkm-DuupKuwmUIHUa3BX1tvefsCJBIeF4oorjtG4l5NQ-UCT2KnWePSpF5VgThiYO2E2m4nIJ49psvAul6J3Y4Pe_OabTUyQpr-A7lz3JYy-XIVzOcmltdA/s400/pizap.com10.64728740928694611358399687013.jpg" width="400" /></a></div>
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Here's the recipe...hope you get the chance to make them.</div>
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<strong>Skinny Peanut Butter Swirl Brownies (<a href="http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/#comment-37919">from Sally's Baking Addiction</a>)</strong></div>
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<li>3/4 cup creamy peanut butter </li>
<li>6 oz. low fat vanilla yogurt </li>
<li>1/4 cup skim milk <em>(or almond milk)</em></li>
<li>1 egg</li>
<li>1/4 tsp salt</li>
<li>1 tsp baking powder</li>
<li>1 cup sugar <em>(or Splenda)</em></li>
<li>1/2 cup unsweetened cocoa powder</li>
<li>1/2 cup old-fashioned rolled oats</li>
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Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.</div>
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Place all of the ingredients except for the peanut butter into a blender or food processor. For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.</div>
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Pour batter into prepared baking dish. Batter will be thin. Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)</div>
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Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled.</div>
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Cut into 12 squares and enjoy!</div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com3tag:blogger.com,1999:blog-8190790985808948275.post-26450825498819942782013-01-14T20:42:00.000-08:002013-01-14T20:42:01.554-08:00Irish Lemon Pudding<div style="text-align: center;">
So, are you tired of winter? Are you ready for Jack Frost to take a long walk off a short pier? Then make yourself a big ol' batch of this lemon pudding and pretend that the sun is smiling down on you.</div>
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Personally I'm not sick of winter at all. But I'm in Phoenix and I'm tickled it will be 29 tonight!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxij9nHO0BT8Ck_vBRbjPPVJuZvlJHO3WDyER28dYaa0-STIlVp9DUryOpb8fsV1ahD_acPMdS5nxGpptw6LMLjjdz5feZt58DfSkH5ieqPcXfhiiXtIL-MzhcCAHSSlOPK_biMJu6jQ/s1600/pizap.com10.4887759154662491358223590681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxij9nHO0BT8Ck_vBRbjPPVJuZvlJHO3WDyER28dYaa0-STIlVp9DUryOpb8fsV1ahD_acPMdS5nxGpptw6LMLjjdz5feZt58DfSkH5ieqPcXfhiiXtIL-MzhcCAHSSlOPK_biMJu6jQ/s640/pizap.com10.4887759154662491358223590681.jpg" width="640" /></a></div>
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I saw this treasure while perusing<a href="http://pinterest.com/JulieLSchwartz/"> Pinterest,</a> and added it to my to do list. Since my friend gave me 2 lemons on Sunday, I knew it was meant to be. It has a very simple ingredient list, and I have no idea why it's "Irish". There is no whisky or leprechauns in it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX01mXi6B9BYLBOnxerGGdc8SPRWExXoF4HuDSQxbcObFGhL54AUbU2_KNCZsw2uxDLUUZJ_BwQtRhDHARNUKOJX0ivdfX1kgz8V5_ldQSbf0VRs72pCEQ5o-2gkmbwZX_YGFHSe0fw/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX01mXi6B9BYLBOnxerGGdc8SPRWExXoF4HuDSQxbcObFGhL54AUbU2_KNCZsw2uxDLUUZJ_BwQtRhDHARNUKOJX0ivdfX1kgz8V5_ldQSbf0VRs72pCEQ5o-2gkmbwZX_YGFHSe0fw/s400/018.JPG" width="400" /></a></div>
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Here is the recipe found at<a href="http://www.thebakerupstairs.com/2013/01/irish-lemon-pudding.html?showComment=1357966915298"> The Baker Upstairs.</a> She doubles her recipe and puts it in a springform pan so it will be pretty. I'm way too lazy for that, so I just put it in a casserole dish.</div>
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<span style="font-family: Courier New, Courier, monospace;">2 tablespoons butter<br />1/4 cup sugar<br />2 eggs, separated<br />1/2 cup flour<br />2 lemons, zested and juiced<br />1 1/4 cups milk<br style="background-color: white; font-size: 15px; line-height: 21px; text-align: start;" /><br style="background-color: white; font-size: 15px; line-height: 21px; text-align: start;" /><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: start;">Preheat oven to 350. Cream the butter and sugar well. Add the egg yolks one by one, then add the flour. Add the lemon zest and juice, followed by the milk, and mix well. In a separate bowl, whisk the egg whites until stiff. Fold gently into the lemon mixture until incorporated. Pour into a 8-9 inch pie pan or cake pan. Bake for 40 minutes, or until very lightly browned and set. Sprinkle with powdered sugar and serve warm with freshly whipped cream.</span></span><br />
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<span style="background-color: white; font-size: 15px; line-height: 21px; text-align: start;"><span style="font-family: Times, Times New Roman, serif;">BTW...I made myself a<a href="http://www.facebook.com/pages/Fruitcake-in-the-Kitchen/526487207374910?ref=hl"> Facebook page</a>. I have no idea what I'm doing there. Come join me if you like :)</span></span>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com5tag:blogger.com,1999:blog-8190790985808948275.post-47198095639733171082013-01-07T09:41:00.001-08:002013-01-07T09:41:39.930-08:00Chocolate Chip Brownie Chunk Cookies<div style="text-align: center;">
My husband made these delicious little morsels. It started when he saw the recipe for Pioneer<br />Woman's<a href="http://thepioneerwoman.com/cooking/2010/09/pretty-little-brownie-bites/"> Brownie Bites</a>. But they didn't turn out quite as pretty as he hoped...in fact they sort of fell apart. </div>
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But since he's someone who hates waste, he turned a flop into something fantastic. </div>
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Inspired by the recipe found at <a href="http://picky-palate.com/2011/05/12/brownie-chunk-and-chocolate-chip-cookies/">Picky Palate</a>, he made these delicious cookies that had just the right amount of sweetness and chewy texture. Perfect with a big glass of ice cold milk. </div>
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<span style="font-size: x-small;">Here's the recipe:</span></div>
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<span style="font-size: x-small;">1 cup unsalted butter, softened</span></div>
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3/4 cup granulated sugar</div>
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3/4 cup packed light brown sugar</div>
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2 large eggs</div>
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1 tablespoon vanilla</div>
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3 cups all-purpose flour</div>
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1 teaspoon baking soda</div>
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1/2 teaspoon kosher salt</div>
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1 cup chocolate chips</div>
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2 cups cubed prepared brownies</div>
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1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.</div>
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2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.</div>
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3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.</div>
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4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.</div>
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Makes 3 dozen cookies</div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com4tag:blogger.com,1999:blog-8190790985808948275.post-39484462918358514092013-01-04T20:45:00.000-08:002013-01-04T20:45:46.947-08:00Bacon and Cream Cheese Stuffed Mushrooms<div style="text-align: center;">
I made these stuffed mushrooms for my son for our Christmas dinner. He's the mushroom-lovingest kid I know. I like that they use part of the stems as the stuffing, and also that you can make the filling ahead of time and save it for when you're ready. </div>
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I found the recipe at a site called<a href="http://www.mountainmamacooks.com/2011/02/bacon-and-cream-cheese-stuffed-mushrooms/"> Mountain Mama Cooks.</a> </div>
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Here's the recipe for you.</div>
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Ingredients<br />
8 oz bacon<br />
1/2 cup finely minced sweet onion<br />
1 clove garlic, minced<br />
16 oz white button mushrooms<br />
4 oz cream cheese<br />
1/4 cup grated parmesan cheese<br />
salt and pepper<br />
Instructions<br />
1. Preheat oven to 350F degrees. Using scissors or a sharp knife, cut raw bacon into small pieces. In<br />
a large saute pan, over medium heat, cook bacon until nice and crispy. While bacon is cooking,<br />
remove mushroom stems from caps and chop stems into small pieces. When bacon is done,<br />
remove from pan and set aside; reserve 2 tablespoons of bacon grease and pour the rest from<br />
pan. Saute onion until soft about 5 minutes, scraping up any brown bits on bottom of pan. Add<br />
chopped mushrooms stems and garlic and cook a few minutes longer. Reduce heat to low. Add<br />
cream cheese and parmesan cheese and stir until cheeses are melted. Add reserved chopped<br />
bacon and season to taste with salt and pepper. (Mixture can be made, cooled, and stored,<br />
covered, in the fridge for up to two days.) Remove mixture from heat and stuff each mushroom cap<br />
generously with mixture. Bake at 350F for about 20 minutes or until mushrooms are soft and filling<br />
is nice and hot.<br />
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<br />
I've linked these mushrooms up to <a href="http://thebetterbaker.blogspot.com/2013/01/very-lowfat-chicken-tortilla-soup.html">Weekend Potluck</a>. Go check it out, I've seen lots of yummy stuff there already. <br />
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com2tag:blogger.com,1999:blog-8190790985808948275.post-8276192636833227252012-12-30T15:59:00.000-08:002012-12-30T15:59:44.221-08:00Chocolate Mint Trifle<div style="text-align: center;">
This trifle was our Christmas dessert, or one of them anyway. I love how a trifle looks like you've worked really hard, but in reality, you haven't. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__LYwYvv7mbNL7YsAeUjR2zOwwcTVZanqtuHa1PA0YR2GRqEMopD0WAs-tz2PK9-nw4GxoK0MnpBlZI2atSk3BaKjU-IH5af0xcXW6dHygbADWw62MSTQuEb6L1VOjJSG5XjmqpMXJw/s1600/pizap.com10.96275491174310451356888490826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__LYwYvv7mbNL7YsAeUjR2zOwwcTVZanqtuHa1PA0YR2GRqEMopD0WAs-tz2PK9-nw4GxoK0MnpBlZI2atSk3BaKjU-IH5af0xcXW6dHygbADWw62MSTQuEb6L1VOjJSG5XjmqpMXJw/s640/pizap.com10.96275491174310451356888490826.jpg" width="640" /></a></div>
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This one is based on the recipe I found at a site called <a href="http://www.thecookingmom.com/chocolate-mint-trifle/">The Cooking Mom</a>. I did most things the same, except I didn't color my whipped topping green, because it just seemed unnecessary. And I used chopped up Andes mints instead of mint baking chips. </div>
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Here's the recipe:</div>
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<strong style="background-color: white; border: 0px; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Ingredients:</strong><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">1 box (19.5 ounces) family size brownie mix, prepared according to directions and baked in 9 x13 inch pan</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">3 cups cold milk</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">2 boxes (3.4 ounces) instant chocolate pudding</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">1 container (12 ounces) of frozen whipped topping, thawed</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">1 teaspoon peppermint extract</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">a couple drops of green food coloring</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">1 ½ cups mint baking chips</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">a few Andes mints, unwrapped</span><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">Fresh mint sprig (optional)</span></div>
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<span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;"><br /></span></div>
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<strong style="background-color: white; border: 0px; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; margin: 0px; padding: 0px; text-align: start; vertical-align: baseline;">Directions:</strong><br style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;" /><span style="background-color: white; color: #333333; font-family: Baskerville, Palatino, 'Palatino Linotype', Georgia, 'Times New Roman', serif; font-size: 16px; line-height: 24px; text-align: start;">Cool brownies and cut into 1 to 2 inch cubes. Beat pudding and milk together until it starts to thicken. In another bowl, mix peppermint extract and a few drops of green food coloring into the whipped topping until it turns light green. Place half of the brownie cubes in the bottom of a trifle dish or clear glass bowl. Top with half of the chocolate pudding. Sprinkle on half of the mint chips. Next, carefully spread half of the green whipped topping over mints. Repeat with the remaining brownies, pudding, and mint chips. Cover loosely with plastic and refrigerate until ready to serve. Right before serving remove plastic and decorate the top with a “cloud” of the reserved green whipped topping. Place some whole mints on top and garnish with fresh mint sprig.</span></div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com2tag:blogger.com,1999:blog-8190790985808948275.post-47230620758256873712012-12-25T20:24:00.000-08:002012-12-26T21:03:23.740-08:00Crispy Baked Orange Chicken Wings<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Very Merry Christmas to all of you! I can't believe it's been September since I posted anything! But my daughter got a laptop for Christmas which means I finally have mine all to myself again, so hopefully things will start rolling along a little better now. </span></div>
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<span style="font-family: Verdana, sans-serif;">But back to Christmas....I hope you had a wonderful day celebrating with people you love, and hopefully some good food to go along with it. I decided I didn't really want a regular turkey and dressing type Christmas dinner, so we had appetizers. Because I love appetizers and always feel guilty stuffing myself with them before the main course. So it only makes sense to just make them the main course. We had so many good things...pineapple cheeseball, <a href="http://www.franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242">buffalo chicken dip</a>, <a href="http://www.kitchenfruitcake.blogspot.com/#!http://kitchenfruitcake.blogspot.com/2011/11/caramel-cream-cheese-apple-dip.html">apple caramel dip</a>, and these delicious wings that were new to me. </span></div>
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<span style="font-family: Verdana, sans-serif;">I really loved these little beauties, and I also love that they are baked and not fried. It could have something to do with the fact that I've lost the power cord to my deep fryer, and I also just hate the mess. </span></div>
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<span style="font-family: Verdana, sans-serif;">So I will cut the chatter and give you the recipe that I found from<a href="http://www.justataste.com/2012/08/crispy-baked-orange-chicken-wings-recipe/"> Just a Taste</a> (via <a href="http://pinterest.com/JulieLSchwartz/">Pinterest</a>). </span></div>
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<span style="font-family: Verdana, sans-serif;">For the Chicken:</span></div>
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<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">2½ pounds chicken wings, tips removed, drumettes and flats separated</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1 Tablespoon vegetable oil</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1 teaspoon salt</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1/2 teaspoon black pepper</span></div>
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<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 18px;">For the Sauce: </span><span style="font-size: 12px; line-height: 18px;"> </span></span></div>
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<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1 1/2 teaspoons sesame oil</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1 1/2 teaspoons olive oil</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">2 cloves garlic, minced</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1 teaspoon minced fresh ginger</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">2 1/2 teaspoons crushed red pepper flakes, or more to taste</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">3/4 cup orange marmalade</span><br />
<span style="background-color: white; color: #5a4f45; font-family: 'Lucida Sans', 'Lucida Grande', 'Lucida Sans Unicode', 'Trebuchet MS', Geneva, sans-serif; font-size: 12px; line-height: 18px;">1/4 cup hoisin sauce</span></div>
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<span style="background-color: white; line-height: 18px;"><span style="font-family: Verdana, sans-serif;">Directions:</span></span></div>
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Preheat oven to 400ºF.</div>
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Rinse wings and drumettes and pat dry. Transfer to a large bowl and toss with vegetable oil, salt and pepper. Position wings on baking racks in a single layer ensuring that wings aren't touching.</div>
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Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl.</div>
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Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 3 minutes until golden brown.</div>
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Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes.</div>
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Pour the orange sauce over the wings, tossing to thoroughly coat, and serve immediately.</div>
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<span style="font-family: Verdana, sans-serif;">I hope you get a chance to try these, maybe New Years? I've really missed the whole blogging experience and interaction so I'm looking forward to visiting with all of you and seeing your wonderful creations very soon.</span></div>
Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com1tag:blogger.com,1999:blog-8190790985808948275.post-58513457868904269522012-09-17T09:51:00.000-07:002012-09-17T09:51:06.991-07:00Raw Vegan Brownies<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">As you may have heard me mention, we are trying to some extent to get away from eating quite as much meat and processed foods in general. We won't talk about the giant pre-packaged cinnamon roll I had this morning...I guess the key word here is <i>trying</i>. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">So this endeavor has me looking for replacements for some of my favorite naughty treats that aren't quite as naughty...hence these raw brownies.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ90INn1KmSstz53boUfTzoEDojhl6DJJkdlxilyP4j32TCO4aNZw2JQ2j59ow3MMCLwugAzcFY4UB-I2RezFeOk7xsAwtrNkk5fa-gGWce1KZNVXjOOGS-5qo04B0lEkhL1YYl-BoA/s1600/0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ90INn1KmSstz53boUfTzoEDojhl6DJJkdlxilyP4j32TCO4aNZw2JQ2j59ow3MMCLwugAzcFY4UB-I2RezFeOk7xsAwtrNkk5fa-gGWce1KZNVXjOOGS-5qo04B0lEkhL1YYl-BoA/s640/0081.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Do they taste like fresh from the oven, decadent, dripping with chocolate brownies? Well, of course not. But seriously they're not bad. If you're someone like me who thinks they have to have their chocolate sweet fix everyday, they are a pretty good alternative. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Here's the recipe I found at <a href="http://28cooks.blogspot.com/2008/03/just-because-its-vegan-raw-vegan.html">28 Cooks</a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="text-align: left;">1/2 c dried dates</div><div style="text-align: left;">1/2 c dried cherries</div><div style="text-align: left;">1/4 c carob powder (or cocoa powder)</div><div style="text-align: left;">1 c walnuts</div><div style="text-align: left;">3 tbsp agave nectar (or honey)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Process all in food processor until ingredients are well mixed and chopped. Press into a small square baking pan and freeze for 1 hour. Slice brownies into 12 pieces. Store in fridge</div><br />
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</div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com4tag:blogger.com,1999:blog-8190790985808948275.post-39278648342744022492012-09-12T10:07:00.001-07:002012-09-12T21:09:30.416-07:00Cauliflower Crust Pizza<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><a href="http://pinterest.com/JulieLSchwartz/">Pinterest</a> sort of inspires and depresses me at the same time. I see so many things on there I'd love to try to do and I get all fired up. Then I realize there are so many hours in a day, and there's only so much money, and I continue making excuses why I can't do these things until I have to just go to bed and watch old reruns of M*A*S*H until I recover. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Occasionally though, I do get up the courage to try somethings I see on there...such as Cauliflower Crust Pizza. I'll just be honest, I don't really like cauliflower. I can eat it, but I'd just rather not. But fixed up this way....I'm all over it. Once again this got the family seal of approval. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzk_Wp_-lI3XHeC6-shtN_qmCO9yb5KD_mot3bB2hsd8wjtD2UptQ-QTiDQFOUvORhBsqb_kJWq7i_dkekft6YJMEdOPPogmtN_5S673KnezkxjpxQOZmTe1-FCJcoZqpTXsT8-B-jCw/s1600/caulipizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzk_Wp_-lI3XHeC6-shtN_qmCO9yb5KD_mot3bB2hsd8wjtD2UptQ-QTiDQFOUvORhBsqb_kJWq7i_dkekft6YJMEdOPPogmtN_5S673KnezkxjpxQOZmTe1-FCJcoZqpTXsT8-B-jCw/s640/caulipizza.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I did a couple things different from the recipe, and I'll note those below for you. I didn't realize until after I started the recipe was for one serving, so had to increase the cauliflower to feed us all. You'll definitely want something else to eat with this, a salad or whatever floats your boat. But I definitely think it's worth a try!</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVg8N_NQaqE2vFRP1TLZczuF0mUF_uGXaiINg5VIikQu3bVIy_6UJE00gICr6bkPzk29oaQs6FpVPjTFN2t1NjdGWtKJAp51OzbSApx38k4A3_Gf32ExrRxNCgaC3hAF6VB5pJ-MNdA/s1600/0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMVg8N_NQaqE2vFRP1TLZczuF0mUF_uGXaiINg5VIikQu3bVIy_6UJE00gICr6bkPzk29oaQs6FpVPjTFN2t1NjdGWtKJAp51OzbSApx38k4A3_Gf32ExrRxNCgaC3hAF6VB5pJ-MNdA/s400/0031.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Here's the recipe with any changes I made from <a href="http://stickafork.net/2012/04/cauliflower-crust-pizza/">Stick a Fork In It</a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Ingredients:</strong><br />
1 cup cooked, riced cauliflower (I used 2 cups)<br />
1 cup shredded mozzarella cheese* (I kept the cheese at one cup even though the cauliflower is increased)<br />
2 eggs, beaten<br />
1 tsp dried oregano<br />
1/2 tsp crushed garlic<br />
1/2 tsp garlic salt<br />
Olive oil (optional)</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">Pizza sauce<br />
Mozzarella cheese, shredded<br />
Other additional toppings of your choice</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;"><strong style="background-color: transparent; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">Directions:</strong><br />
To rice your cauliflower, take 1 large head of cauliflower, remove the stems and leaves, and chop the florets into chunks. Add to a food processor and pulse just until it looks like rice. Alternatively, you can grate the cauliflower with a cheese grater.</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">Place the riced cauliflower in a microwave safe bowl, add 1/4 cup water, and microwave for 6-8 minutes, stirring half-way through.</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">To make the pizza, preheat the oven to 450 degrees F. Spray a pizza pan or cookie sheet with non-stick cooking spray.</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">In a medium bowl, combine the cauliflower, mozzarella cheese and egg together and stir until well incorporated. Add the oregano, garlic, and garlic salt. Transfer to the cookie sheet, and shape into a 9-inch circle. Brush the crust with olive oil to help it brown in the oven.</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">Baked at 450 degrees F for 15 minutes, until the crust is browned and cooked through the middle.</div><div style="background-color: white; border: 0px; color: #555555; font-family: 'Varela Round'; font-size: 14px; line-height: 24px; margin-bottom: 24px; padding: 0px; text-align: start; vertical-align: baseline;">Remove the crust from the oven, add your sauce and toppings. Place under a broiler at high heat until the cheese is melted and bubbly. (About 3-4 minutes).</div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com6tag:blogger.com,1999:blog-8190790985808948275.post-9600871248023349252012-08-30T12:18:00.000-07:002012-08-30T12:18:33.089-07:00Double Chocolate Cupcakes with Fudgy Chocolate Frosting (Plant-Based)<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">It was a long, hot summer. And it's hard to find things to do to keep myself entertained. One can only go to the library so many times, and I love surfing the web as much as the next person but my posterior eventually gets numb. One of the things I did to entertain myself was watching a few documentaries, and one of my favorites was "Forks Over Knives". It's a pretty compelling story of how our Western diet has led to the demise of our health (I know, that's not exactly a new revelation) and how we should eschew all things processed and animal based and solely eat a plant-based diet. (I love the word eschew, I'm so glad I finally got to use it). </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><img alt="Forks Over Knives: The Plant-Based Way to Health" src="http://ecx.images-amazon.com/images/I/51ky4IqoRBL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA300_SH20_OU01_.jpg" /> </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I liked the documentary so much I ended up buying the companion cookbook, and found the recipe for these cupcakes in it. I'll have to admit it's not quite as easy as opening up a box of cake mix, but it feels really good knowing you're having a treat that's not completely filled with fats, sugar, and preservatives</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbJOQ5u2hizmSDfDcjuig2D02Km55lR208YCDhRCcnTF35Gg34Y00YmYQTi_OZQnY9lnmhkVo-yKTTA2pPheNMiKrnaW_20dDTgxqvZGypR4rHLTt9nMcUWILTFeJ2Q-BzwHShgxTXQ/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIbJOQ5u2hizmSDfDcjuig2D02Km55lR208YCDhRCcnTF35Gg34Y00YmYQTi_OZQnY9lnmhkVo-yKTTA2pPheNMiKrnaW_20dDTgxqvZGypR4rHLTt9nMcUWILTFeJ2Q-BzwHShgxTXQ/s640/1.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The family even agreed they were pretty good, and had no idea I was sneaking dried dates into their dessert. Except for when I told them, I'm terrible at keeping secrets.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6md0iAZIlLagOsVj2airiiX2jWz6WO0nVhi4lFdN88huUoP5BD25yRsjc9j0vlhZa81SuVWm8Wr5us9zPcL-F71b72U_iU1RsUVTSAx83k42ccncBHmmOwypcWho88eRfjdAhKPK-lg/s1600/0161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6md0iAZIlLagOsVj2airiiX2jWz6WO0nVhi4lFdN88huUoP5BD25yRsjc9j0vlhZa81SuVWm8Wr5us9zPcL-F71b72U_iU1RsUVTSAx83k42ccncBHmmOwypcWho88eRfjdAhKPK-lg/s640/0161.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Here's the recipe for you should you feel led to try them...</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"></div><div style="text-align: justify;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Double Chocolate Cupcakes:</span></div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">2 oz unsweetened chocolate</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 cup plant based milk (I used almond milk)</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 tsp apple cider vinegar</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">2/3 cup dry sweetener (prob not the best choice but I used splenda)</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/4 cup unsweetened applesauce</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 tsp vanilla</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 cup whole wheat pastry flour or spelt flour</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/3 cup cocoa powder</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">3/4 tsp baking soda</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/2 tsp baking powder </div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/4 tsp salt</div></span><div style="text-align: justify;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><br />
</span></div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Preheat oven to 350 and line 12 cup muffin tin.</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Melt the chocolate in small bowl and set aside.</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">In a large bowl, whisk together milk and vinegar. Let it sit for a few minutes until curdled. Stir in the dry sweetener, applesauce, vanilla, and melted chocolate.</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">In a seperate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add the mixture to the wet ingredients, one half at a time, and beat until no large lumps remain.</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Scoop the batter into the prepared pan, filling each cup 3/4 full. Bake 18 to 20 minutes. </div></span><br />
<div style="text-align: justify;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"></div><div style="text-align: justify;"><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;">Fudgy Chocolate Frosting</span></div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 cup boiling water</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/3 cup unsweetened cocoa powder</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 1/2 cups pitted dried dates</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1 tbsp brown rice syrup*</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">pinch salt</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">1/2 tsp vanilla</div></span><div style="text-align: justify;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><br />
</span></div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Put boiling water and cocoa powder in a blender or food processor. Blend on high about 30 seconds. </div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Add the dates, brown rice syrup, and salt to the blender. Blend until smooth. Add the vanilla and blend until combined.</div></span><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px; text-align: left;"><div style="text-align: justify;">Transfer mixture to an airtight container and chill completely, at least 3 hours until it becomes firm and spreadable. </div></span><div style="text-align: justify;"><span style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;"><br />
</span></div><span style="background-color: white; color: #333333; line-height: 14px; text-align: left;"><div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: justify;">I found the brown rice syrup at Sprouts Farmers' Market, but didn't really want to pay 5+ bucks for just one tablespoon for this recipe. I had bought some of that new sweetener called Nectresse and just used some of that. Or you could just use splenda.</div><div style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; text-align: justify;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">So, I'm a long way from eating only things produced from the ground, in fact I doubt I'll ever be totally there. But adding more veggies and eating less meat feels like a step in the right direction. </span></div></span>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com2tag:blogger.com,1999:blog-8190790985808948275.post-64935055838731958802012-08-28T22:21:00.000-07:002012-08-28T22:21:48.838-07:00Zucchini Scallion Cakes<div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Well hello there...it's been a while, I know. No excuses other than it's been so hot I just haven't cooked that much. But I saw these little jewels on a great site called <a href="http://www.meatlessmonday.com/zucchini-scallion-cakes/">Meatless Monday</a> and just had to give them a try.</span></div><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0fq-mV_HuI1TBD__u1rbT8_JYx7ij9Ajv6pj_hQBY5PSFMDdTBghssSDCYKDrwNVFxBM8jvhiCxdQ7zdX4VoAYpkcG0mzkgTHJ1jTaFSYEeKKUUldJ3QuO_-VjVJm6HdcRzIK_WAJw/s1600/0031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0fq-mV_HuI1TBD__u1rbT8_JYx7ij9Ajv6pj_hQBY5PSFMDdTBghssSDCYKDrwNVFxBM8jvhiCxdQ7zdX4VoAYpkcG0mzkgTHJ1jTaFSYEeKKUUldJ3QuO_-VjVJm6HdcRzIK_WAJw/s640/0031.jpg" width="640" /></a></div><br />
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<div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We really are trying to cut down on the meat intake around here, with no small amount of resistance from the little people. And they say old people are set in their ways...ha! I get in a bit of a rut trying to think of veggie main dishes. One can only serve pinto beans so many times before having to hide in shame. But these cakes are a great way to shake things up a bit. Come to think of it I think they'd be great with pinto beans!</span></div><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXp7ccHPEdG01QNIVGGnvpDZCw6hIDtyPA8ttYmioGkTG-VSd3yQpfKX56Ec4SERtI8HtbV83DoKEQm3tYGLtdvlCYYUlAGHKx3ONd7-K-3__V2CtlPSzHDw9xsxVSrcA9aXOpx7rUw/s1600/0091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXp7ccHPEdG01QNIVGGnvpDZCw6hIDtyPA8ttYmioGkTG-VSd3yQpfKX56Ec4SERtI8HtbV83DoKEQm3tYGLtdvlCYYUlAGHKx3ONd7-K-3__V2CtlPSzHDw9xsxVSrcA9aXOpx7rUw/s400/0091.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">But seriously, they are easy and delicious. I hope you'll get a chance to give them a try!</span></div><div style="text-align: center;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5EaIkXvbGCTPFtJecSLKMQE7awI1E_pOA2J6XQuglDM14xd0e9ykK-6yLDFypni1X_LXHLRWIMuPlxQZkS7Ig3l_wIvcSyT-KEkPeT8leNCXA5MXBCSrEMEP9I7ggJ-BGI8_aANWqA/s1600/0081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5EaIkXvbGCTPFtJecSLKMQE7awI1E_pOA2J6XQuglDM14xd0e9ykK-6yLDFypni1X_LXHLRWIMuPlxQZkS7Ig3l_wIvcSyT-KEkPeT8leNCXA5MXBCSrEMEP9I7ggJ-BGI8_aANWqA/s400/0081.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><ul style="background-color: #f5ffd7; border-bottom-color: rgb(174, 175, 166); border-bottom-style: solid; border-top-color: rgb(174, 175, 166); border-top-style: solid; border-width: 1px 0px; color: #222222; font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; font-size: 12px; line-height: 17px; list-style: none; margin: 18px 0px; outline: 0px; padding: 5px 10px 10px; text-align: left; vertical-align: baseline; width: 350px;"><li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 medium zucchini, grated</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 scallions, thinly sliced</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup flour</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 teaspoon sugar</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon salt</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 egg, beaten</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 tablespoon lemon juice</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon lemon zest</li>
<li style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 tablespoons olive oil</li>
</ul><div><div style="background-color: white; border: 0px; color: #222222; font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; font-size: 12px; margin-bottom: 18px; outline: 0px; padding: 0px; vertical-align: baseline;">Combine the grated zucchini, scallions, flour, sugar and salt together in a medium mixing bowl and toss to combine. Add the egg, lemon juice and zest and stir to combine.</div><div style="background-color: white; border: 0px; color: #222222; font-family: 'Helvetica Neue', Helvetica, Arial, Geneva, sans-serif; font-size: 12px; margin-bottom: 18px; outline: 0px; padding: 0px; vertical-align: baseline;">Prepare a plate with a layer of paper towels. Place the olive oil in a large skillet over medium-high heat. Scoop tablespoons of zucchini scallion batter out into the oil, taking care to ensure space between the mounds of batter. You may have to fry the cakes in batches. Cook for about 1 minute on each side, or until the cakes have browned on both sides and are semi-firm. Transfer to the paper towel lined plate and repeat until you are out of batter.</div></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com4tag:blogger.com,1999:blog-8190790985808948275.post-74045610482266388152012-06-28T23:06:00.000-07:002012-06-28T23:06:18.303-07:00Fresh Corn and Rice Salad<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Fresh corn is so awesome this time of year, and you really can't beat having it right off the cob. But if you're in the mood for something a little different, this salad is a nice way to go. Especially if you've got some leftover rice you'd like to use up.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXI5foMOguDdvQrOjk9y3W3ZRefAm5m6wtw8O_E4dUP3hi1k9EfibaSEuMWYii-2ql2hE1r7xExYKobRanXVpkpnObwuH_QQuWdoTqSt2DprsZ4sQ1-4_ZnrjqksDXW-KHYqtvyGUpQ/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXXI5foMOguDdvQrOjk9y3W3ZRefAm5m6wtw8O_E4dUP3hi1k9EfibaSEuMWYii-2ql2hE1r7xExYKobRanXVpkpnObwuH_QQuWdoTqSt2DprsZ4sQ1-4_ZnrjqksDXW-KHYqtvyGUpQ/s640/009.JPG" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: xx-small;">please try not to be jealous of my fabulous re-purposed Applebee's bowl</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I ran across this recipe at the <a href="http://www.bhg.com/recipe/salads/fresh-corn-rice-salad/">Better Homes and Gardens website</a>, and did pretty much did everything they did. Except I didn't have arugula, so just sprinkled some basil on top. And I used brown rice instead of white. This is really great leftover, either warm or cold. </span></div><div style="text-align: center;"><span style="font-family: Times, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: center;"></div><ul style="border: 0px; font-size: 12px; line-height: 15px; list-style: none; margin: 10px 0px; outline: 0px; padding: 0px; text-align: -webkit-auto; vertical-align: baseline;"><li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">4</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">ears fresh corn</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1 1/2</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span style="font-family: Times, 'Times New Roman', serif;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cups</span> <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cooked rice, cooled</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span style="font-family: Times, 'Times New Roman', serif;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">pint</span> <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cherry or grape tomatoes, halved</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span style="font-family: Times, 'Times New Roman', serif;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">cup</span> <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">fresh arugula</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">small red onion, cut in thin wedges</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">1</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">jalapeno pepper, thinly sliced</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">2</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span style="font-family: Times, 'Times New Roman', serif;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tablespoons</span> <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">rice vinegar or red wine vinegar</span></span></div></li>
<li class="ingredient" style="border: 0px; list-style: none; margin: 2px 0px 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 200px;"></li>
<li class="ingredientinfo" style="border: 0px; list-style: none; margin: 2px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span class="amount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border-bottom-color: white; border-bottom-style: solid; border-width: 0px 0px 1px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;">2</span></strong></span><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span style="font-family: Times, 'Times New Roman', serif;"><span class="unit" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">tablespoons</span> <span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">olive oil</span></span></div><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><div class="ingredientContent" style="border: 0px; float: none; margin: 0px 0px 0px 70px; outline: 0px; padding: 0px; vertical-align: baseline; width: auto;"><span class="name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, 'Times New Roman', serif;"><div class="textInstruction" style="border: 0px; margin-left: 100px; outline: 0px; padding: 5px 0px 4px; vertical-align: baseline; width: 440px;"><span style="border: 0px; display: block; float: left; margin: 0px 0px 0px -70px; outline: 0px; padding: 0px; vertical-align: baseline;"><br class="Apple-interchange-newline" />. Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (I wasn't very good at the planking thing) Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature. Makes 10 to 12 servings.</span></div></span></span></div></li>
</ul>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com4tag:blogger.com,1999:blog-8190790985808948275.post-79284316146540357982012-06-24T12:00:00.000-07:002012-06-24T12:00:34.914-07:00Pineapple Ginger Agua Fresca<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This is a very light and refreshing summer drink found at <a href="http://www.epicurious.com/recipes/food/views/Pineapple-Ginger-Agua-Fresca-359792">Epicurious</a>. If you're trying to get away from soda or other sugary things, this may work for you. There's only a half a cup of sugar in the whole thing, and you could probably use splenda if you wanted. My son really loved it.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTVsse1FJlrBgGqefEvAXLHkBGtchFeShC1GYNvYjVmGAaGddoai3iQzWlQWnjbLuyfJfz9guiF_w3ob6dQeIT1toqMtQE26QdFoOf9N9PvacemW2ZPj5Ityd8upus7cD2TNYGNlOgQ/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTVsse1FJlrBgGqefEvAXLHkBGtchFeShC1GYNvYjVmGAaGddoai3iQzWlQWnjbLuyfJfz9guiF_w3ob6dQeIT1toqMtQE26QdFoOf9N9PvacemW2ZPj5Ityd8upus7cD2TNYGNlOgQ/s320/018.JPG" width="187" /></a></div><br />
Here's the recipe:<br />
<br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">5 cups 1-inch cubes peeled ripe pineapple (from 1 large pineapple)</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">4 cups water, divided</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">1/2 cup sugar</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">2 teaspoons (or more) grated peeled fresh ginger</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;">Ice cubes</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;"><br />
</li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;"><span style="background-color: white; text-align: left;">Puree pineapple, 1 cup water, and sugar in blender in batches until smooth. Pour into 8-cup measuring cup. Mix in 3 cups water and 2 teaspoons ginger. Cover; chill until cold, about 4 hours. Strain pineapple mixture into pitcher, pressing on solids in strainer. Add more ginger to taste. Fill tall glasses with ice. Pour agua fresca over</span><span style="background-color: white; font-size: 10px; text-align: left;">.</span><span style="font-size: 10px; text-align: left;"><br />
</span></li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;"><span style="background-color: white; font-size: 10px; text-align: left;"><br />
</span></li><br />
<li class="ingredient" style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; margin: 0px; padding: 0px;"><span style="background-color: white; font-size: 10px; text-align: left;">If you didn't have any ginger I wouldn't sweat it, I really didn't taste it that much.</span></li><br />
<div style="text-align: left;"><span style="font-family: 'Lucida Grande', Arial, Verdana, sans-serif; font-size: xx-small;"><br />
</span></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com0tag:blogger.com,1999:blog-8190790985808948275.post-61894635152141691942012-06-06T17:56:00.000-07:002012-06-06T17:56:42.408-07:00Going-Away Presents<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">There are so many people who are going away. With seemingly no thought to how I feel about any of it. When I think about it I really can't blame them. Living in the deepest pits of hell (aka Phoenix) really isn't what it's cracked up to be. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">So I will suck it up, be the bigger person and wish them well. But they're leaving all at the same time pretty much! Thank goodness <a href="http://pinterest.com/JulieLSchwartz/">Pinterest</a> was here to guide me in getting them a little something to say goodbye. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35Vg3DMQ7ecmhXX-4Dq5ZTohcJ-fFH0rOXMyJHwR3C_LSrxDlyiMXCvFJCmS4XhZ8RkraEWalOgjogczHYqX55Zf14mNR_LvML5_eEfAmllNrsoN74bujNfSqhegCiRaIRCjTjicSlQ/s1600/cups2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35Vg3DMQ7ecmhXX-4Dq5ZTohcJ-fFH0rOXMyJHwR3C_LSrxDlyiMXCvFJCmS4XhZ8RkraEWalOgjogczHYqX55Zf14mNR_LvML5_eEfAmllNrsoN74bujNfSqhegCiRaIRCjTjicSlQ/s640/cups2.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I am inexplicably drawn to these type of cups, they just make me happy. So I got each one of them a cup and am filling it with things that will be nice to have for traveling (drink mixes, hand sanitizer, snacks, and a Starbucks gift card). My flag making could use a little work, but overall, I like them. </span></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com0tag:blogger.com,1999:blog-8190790985808948275.post-10693576015936584472012-04-17T13:01:00.001-07:002012-04-17T13:08:17.733-07:00Homemade Lip Balm<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I am a girl who loves her lip balm. I always have. As long as I remember I always use vaseline on my lips before I go to bed, or I just can't sleep. (OCD perhaps?) But is vaseline the best product to use, being all full of pesky chemicals and such? After all, I suppose it is a by-product of making petroleum. (please don't quote me, as I have no idea what I'm talking about). Anyway, since I spend all my free (and un-free) time on <a href="http://pinterest.com/JulieLSchwartz/">pinterest</a>, I started seeing people are making their own lip balm, and I thought HEY, that's something I'd like to do.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0HDseLEIB-xejA4hNfQWv1mAtw4_72E2H92ufkRrvhdPnfBUb5ETnDD82Z58XV41ACuNc1Ai0xwwOzxwKUDxbus7hmVc9EOCRs2SgyY4tti-mpkjPVsbJCf6YIcEos-ULtoycn1VhQ/s1600/lipbalm2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0HDseLEIB-xejA4hNfQWv1mAtw4_72E2H92ufkRrvhdPnfBUb5ETnDD82Z58XV41ACuNc1Ai0xwwOzxwKUDxbus7hmVc9EOCRs2SgyY4tti-mpkjPVsbJCf6YIcEos-ULtoycn1VhQ/s640/lipbalm2.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I wanted to make a recipe that used shea butter and cocoa butter, but this was cheaper. I'll still try the other at some point. And SO easy. I really loved the end result. Although it's just slightly firmer than I would have liked, which can most likely be remedied by using more of the oils in ratio to the beeswax. </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">And it's totally *chemical free!</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_iMdL2g67oCOLv_WGP3v8omuVRFZ6uIoCWDPxR1UuDiK5FQruYIcF_qCNlY5fcN9ZaOEu2XaNhcxE82_7M_7uzKlt5tANS3ePVG5XmHb0pi_zyD4DrWflhK2NdxUOwDpwDS2B9QEmg/s1600/lipbalm1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG_iMdL2g67oCOLv_WGP3v8omuVRFZ6uIoCWDPxR1UuDiK5FQruYIcF_qCNlY5fcN9ZaOEu2XaNhcxE82_7M_7uzKlt5tANS3ePVG5XmHb0pi_zyD4DrWflhK2NdxUOwDpwDS2B9QEmg/s400/lipbalm1.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Here's the recipe if you want to try it too:</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif; font-size: x-small;"><i>from<a href="http://deliacreates.blogspot.com/2011/01/homemade-beeswax-lip-gloss.html"> delia creates</a></i></span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: -webkit-auto;">1-2 TBSP. grated beeswax</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: -webkit-auto;">2-3 TBSP. coconut oil</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: -webkit-auto;">1/2 TBSP. sweet almond oil</span><br />
<span style="background-color: white; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: -webkit-auto;">5-10 drops of essential oil {added off heat}</span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;">I found it kinda difficult to grate the beeswax, so instead just cut it into small chunks. You probably want to use a cheap knife or grater that you don't care about because the beeswax really sticks. Same goes for melting it (which you want to do in some small double boiler type thing). </span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;">I didn't add any essential oils, I kinda like it plain, but if you do, the directions say to do that after the melting process or the essential oils will burn off. </span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;">The hard part is finding suitable containers. The ones I used are some re-purposed sample containers I already had, so I'm still on the search. </span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;">So there ya go, hope you get a chance to make some for yourself :)</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><span style="font-family: Verdana, sans-serif;"><i>*as far as I know everything contains chemicals</i></span></span></div><div style="text-align: -webkit-auto;"><span style="color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 15px; line-height: 21px;"><br />
</span></span></div><div style="text-align: center;"><span style="background-color: white; color: #666666; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 15px; line-height: 21px; text-align: -webkit-auto;"><br />
</span></div><div style="text-align: center;"><br />
</div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com5tag:blogger.com,1999:blog-8190790985808948275.post-48957419364599284262012-04-10T10:12:00.000-07:002012-04-10T10:12:37.978-07:00Tuscan Chicken with White Beans and Spinach<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Just a quick post to get this delicious chicken dish up for you. All I can say about it is...make it! </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7JAu07XRlpZaibvv9F4w_t0uApTz9L7svGoj6NOXaX1g_3LicLD6or2pSYz5I6TBtW0bC91uZb67hJvNdiHr6Qf2trX45E5Lu8H0o804Wg6HTbVUGsgO9BSAI730R15YS0cVOCDmbw/s1600/beans" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7JAu07XRlpZaibvv9F4w_t0uApTz9L7svGoj6NOXaX1g_3LicLD6or2pSYz5I6TBtW0bC91uZb67hJvNdiHr6Qf2trX45E5Lu8H0o804Wg6HTbVUGsgO9BSAI730R15YS0cVOCDmbw/s640/beans" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Recipe from<a href="http://cook%20the%20bacon%20in%20a%20large%20skillet%20over%20medium%20heat.%20once%20the%20bacon%20is%20cooked%2C%20drain%20it%20on%20a%20paper%20towel%20then%20chop%20it%20up.%20remove%20all%20but%201%20tsp%20of%20bacon%20grease%20from%20the%20skillet.%20add%201%20tsp%20olive%20oil%20to%20the%20bacon%20grease%20in%20the%20skillet%20over%20medium%20high%20heat.%20season%20the%20chicken%20with%20sea%20salt%2C%20freshly%20cracked%20pepper%2C%20garlic%20powder%2C%20and%20dried%20basil%2C%20to%20taste%20on%20both%20sides.%20once%20the%20skillet%20is%20hot%2C%20add%20the%20seasoned%20chicken%20thighs%20and%20cook%20for%205-6%20minutes%20on%20each%20side%2C%20or%20until%20cooked%20through.%20remove%20the%20chicken%20from%20the%20skillet%2C%20cover%20with%20a%20tin%20foil%20tent%2C%20and%20set%20aside.%20%20add%20the%20remaining%20teaspoon%20of%20olive%20oil%20to%20the%20skillet%20over%20medium%20heat.%20add%20the%20onion%20and%20cook%2C%20stirring%20often%2C%20for%204-5%20minutes%20or%20until%20tender.%20add%20the%20minced%20garlic%2C%20and%20cook%20stirring%20continuously%20for%201%20minute.%20add%20the%20drained%20diced%20tomatoes%20and%20white%20beans.%20stir%20and%20cook%20for%204-5%20minutes.%20add%20the%20spinach%2C%20season%20with%20sea%20salt%2C%20freshly%20cracked%20pepper%2C%20and%20dried%20basil%2C%20to%20taste.%20pour%20the%20juices%20from%20the%20chicken%20into%20the%20pan%20and%20mix%20well.%20ladle%20the%20beans%20and%20spinach%20onto%20a%20serving%20dish%20then%20top%20with%20chicken.%20serve%20immediately.%20enjoy./"> For the Love of Cooking</a></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><ul style="background-color: white; color: #595853; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; list-style-image: initial; list-style-position: initial; margin-bottom: 17px; margin-left: 15px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 slices of lean bacon, cooked and chopped</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 tsp olive oil (divided)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">5 boneless, skinless chicken thighs, trimmed of any fat (I used breasts)</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Sea salt and freshly cracked pepper, to taste</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Garlic powder, to taste</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Dried basil, to taste</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 sweet yellow onion, diced</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 cloves of garlic, minced</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 15 oz can of diced tomatoes, drained</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 15 oz can of white beans, rinsed & drained</li>
<li style="margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 cups of baby spinach</li>
</ul><div style="text-align: -webkit-auto;"><div style="background-color: white; color: #595853; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken thighs and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.</div><div style="background-color: white; color: #595853; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.</div><div style="background-color: white; color: #595853; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 19px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="background-color: white; color: #595853; font-size: 14px; line-height: 19px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: center;"><span style="font-family: Verdana, sans-serif;">Next post I'll show the lip balm I made myself...I'm loving it!</span></div></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com2tag:blogger.com,1999:blog-8190790985808948275.post-67667714012321308572012-03-30T16:38:00.000-07:002012-03-30T16:38:35.499-07:00Root Beer Fudge<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This was supposed to be Root Beer <i>Float</i> Fudge, but the root beer flavoring I used didn't give me the color contrast I needed, so I lost the "float" effect. No matter, it was still scrumptious! </span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zcpi1FA8mYcyXsGkYDK4ryZferV6SCfbYvK4ZhFkgbE_T_I2cNBT8ld124c6EHrFqPYhWuezce5kyoItLlWwx5_ZqO8fe1DbMb1ghooa5QNY8Moe6fHkZyaFKTqxirg8CF_FH59lHw/s1600/rbf2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zcpi1FA8mYcyXsGkYDK4ryZferV6SCfbYvK4ZhFkgbE_T_I2cNBT8ld124c6EHrFqPYhWuezce5kyoItLlWwx5_ZqO8fe1DbMb1ghooa5QNY8Moe6fHkZyaFKTqxirg8CF_FH59lHw/s640/rbf2.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">And that's saying a lot coming from me, as I am pretty skeptical of desserts that aren't chocolate. I took these to work and everyone there seemed to like them. One girl said they were "ridiculous". I think that's good.</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlzrLvtLGSjXl83dQ26fWuetGrWL3KxxsYBCMXDAQe6E6rrVAFt7E6m1PtZ-4oQxsF6m-w40L4odDx0NrdXxczFaptahoqku_7MufLSFqck4LrwG-SPEc1gDVK32M2du0_F2ERwxGTg/s1600/rbf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlzrLvtLGSjXl83dQ26fWuetGrWL3KxxsYBCMXDAQe6E6rrVAFt7E6m1PtZ-4oQxsF6m-w40L4odDx0NrdXxczFaptahoqku_7MufLSFqck4LrwG-SPEc1gDVK32M2du0_F2ERwxGTg/s400/rbf.jpg" width="330" /></a></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Here's the recipe for you that I found at <a href="http://travelingspoonblog.blogspot.com/2011/09/soda-shop-favorite-root-beer-float.html">The Traveling Spoon</a>. Easy as pie. Well, way easier than pie actually.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">3 cups granulated sugar</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">3/4 cup butter</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1 cup heavy cream</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">pinch of salt</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">3 cups white chocolate chips</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1 1/2 cups marshmallow cream</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">3 teaspoons root beer extract</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Line a 9x13-inch baking dish with parchment paper. Set aside.</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">In a large saucepan over low heat, stir sugar, butter, salt and cream until melted and well combined. Bring to a boil and stir continuously for 4 minutes.</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Remove saucepan from heat and quickly stir in white chocolate chips and marshmallow creme. Stir until well combined and smooth. Mixture may be thick so don't be afraid to stir hard for a couple of minutes!</span><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">Working quickly before the mixture hardens, pour half into the prepared baking dish and spread with a knife or spatula. Stir root beer extract into remaining fudge mixture until well combined. Pour over white fudge and swirl the two layers using a knife. Refrigerate at least four hours. Cut into small squares and enjoy cold or room temperature.</span> </div><div style="text-align: center;"><br />
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</div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com4tag:blogger.com,1999:blog-8190790985808948275.post-10283734948302732802012-03-21T08:35:00.000-07:002012-03-21T08:35:54.172-07:00Homemade Flour Tortillas<div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">It seems I had tried making flour tortillas before, I must have blocked it from my memory but I'm sure I've tried. Most likely they were nothing to write home about. Then I saw this recipe at <a href="http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html">Homesick Texan</a> and new I should give them a try.</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx8R6PWJmGIiALFVI3c_OhDEv2PFhjs-pqTKCdJ9YyZ9wCOUcMHg_HQExq5gHyq51Zo_emP0MU4zTwCRM_RQg6mv_6Yns1NfZ09F31-CvaBgVT29UkcnecpNGiZXXPQdcZDutM5YFjw/s1600/tort.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzx8R6PWJmGIiALFVI3c_OhDEv2PFhjs-pqTKCdJ9YyZ9wCOUcMHg_HQExq5gHyq51Zo_emP0MU4zTwCRM_RQg6mv_6Yns1NfZ09F31-CvaBgVT29UkcnecpNGiZXXPQdcZDutM5YFjw/s640/tort.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">They were easy and beautiful, and went perfectly with our roast pork. </span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFzfxvkxFENc3djM1pDTY1AtKzwnCMI-iaUYcKLBHzuIMBSFA6jrKElRwtwAebTWwUnPx610Bgf9qQ1wDWdTLzbuEIPEv_AXfRC6ywOzwWPVmPOrMq3KiKD6yT7anyn2Xz8XfCx7v7g/s1600/pr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFzfxvkxFENc3djM1pDTY1AtKzwnCMI-iaUYcKLBHzuIMBSFA6jrKElRwtwAebTWwUnPx610Bgf9qQ1wDWdTLzbuEIPEv_AXfRC6ywOzwWPVmPOrMq3KiKD6yT7anyn2Xz8XfCx7v7g/s400/pr.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;"> They held together great without being too tough. What more could you ask for? Oh the recipe...here it is</span>.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Flour Tortillas from the Homesick Texan</u></div><div style="text-align: center;"><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Ingredients:</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 1/2 teaspoons of baking powder</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">1 teaspoon of salt</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">2 teaspoons of vegetable oil</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">3/4 cups of warm milk</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Method:</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Mix together the flour, baking powder, salt and oil.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Slowly add the warm milk.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Stir until a loose, sticky ball is formed.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Knead for two minutes on a floured surface. Dough should be firm and soft.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Keep cooked tortillas covered wrapped in a napkin until ready to eat.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.</span><br style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;" /><span style="background-color: white; font-family: Arial, sans-serif; font-size: 12px; line-height: 18px; text-align: left;">Makes eight tortillas</span> </div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com5tag:blogger.com,1999:blog-8190790985808948275.post-16627509094530097232012-03-08T09:19:00.001-08:002012-03-08T09:20:32.613-08:00Pomegranate Granita<div class="separator" style="clear: both; text-align: center;"></div><div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img src="http://www.pomwonderful.com/wp-content/themes/pom_v2/products/images/pom_product_thumb_01.jpg" /> </div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;">In the past I had been jealous, even quite envious when I would see that other bloggers had received a sample of this cute little bottle of<a href="http://www.pomwonderful.com/"> POM Wonderful</a> pomegranate juice. </span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"> But finally, I got my turn. It's some seriously good stuff to drink straight from the (incredibly cute) bottle. But I wanted to make something out of it. So I decided on granita, from Dave Lieberman's recipe found at<a href="http://www.foodnetwork.com/recipes/dave-lieberman/pomegranate-granita-recipe/index.html"> Food Network.</a> </span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdOkwhyphenhyphenRNcOfBuPDfl1TpSfwhswQyqSG_EaiZ5RhZaSXNYU7MMhz50x8LuM6VDv77QeRAdifMazdcgTDatlW9Ml6RwdzKkDMWaB_L5cZslL-eQYaMDGrN9u_e_ZuXlpyFdbaT57zigA/s1600/granita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdOkwhyphenhyphenRNcOfBuPDfl1TpSfwhswQyqSG_EaiZ5RhZaSXNYU7MMhz50x8LuM6VDv77QeRAdifMazdcgTDatlW9Ml6RwdzKkDMWaB_L5cZslL-eQYaMDGrN9u_e_ZuXlpyFdbaT57zigA/s640/granita.jpg" width="640" /></a></div><div style="margin-left: 1em; margin-right: 1em;"><br />
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</span></div><div style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;">It's the easiest thing ever, just a bit tart, and very refreshing. I halved the recipe and it made plenty. </span></div><div style="margin-left: 1em; margin-right: 1em;"><br />
</div><div style="margin-left: 1em; margin-right: 1em;"><br />
</div><div style="margin-left: 1em; margin-right: 1em;"></div><h2 class="kv-ingred" style="background-color: white; color: #3d3d3d; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><span style="font-family: 'Courier New', Courier, monospace;">Ingredients</span></h2><ul class="kv-ingred-list1" style="background-color: white; color: #3d3d3d; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">7 cups pure pomegranate juice</span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">1 cup <a class="crosslink" debug="40 51" href="http://www.foodterms.com/encyclopedia/orange/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">orange juice</a></span></li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">1 tablespoon <a class="crosslink" debug="70 84" href="http://www.foodterms.com/encyclopedia/superfine-sugar/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">superfine sugar</a>, or more to taste</span></li>
</ul><h2 style="background-color: white; color: #3d3d3d; font-size: 18px; margin-bottom: 7px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><span style="font-family: 'Courier New', Courier, monospace;">Directions</span></h2><div class="instructions" style="background-color: white; color: #3d3d3d; font-size: 13px; line-height: 15px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto;"><div class="instruction" style="line-height: 23px; margin-bottom: 9px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: 'Courier New', Courier, monospace;">In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch <a class="crosslink" debug="96 106" href="http://www.foodterms.com/encyclopedia/cookware-and-bakeware-materials/index.html" style="color: #1e7bac; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: none;">baking dish</a>. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.</span></div></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOw1QEUiKfx7OEJLqvygIQ0uV4dmlbUlWXQNWLI7fwPCw5-F8Af8Rvmbs6wSCw0MJ4jtlmjBmd-F5o0qAi2x-79k7A_gC6EUcMzj9ZnXwvwSkdbCDb1qN-KGx5bOHp86olcve0oL4rg/s1600/granita2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOw1QEUiKfx7OEJLqvygIQ0uV4dmlbUlWXQNWLI7fwPCw5-F8Af8Rvmbs6wSCw0MJ4jtlmjBmd-F5o0qAi2x-79k7A_gC6EUcMzj9ZnXwvwSkdbCDb1qN-KGx5bOHp86olcve0oL4rg/s400/granita2.jpg" width="400" /></a></div><div style="margin-left: 1em; margin-right: 1em;"><br />
</div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com2tag:blogger.com,1999:blog-8190790985808948275.post-31734391448803329662012-02-22T09:54:00.000-08:002012-02-22T09:54:34.417-08:00Peanut Butter Waffles<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I'm on vacation. But I haven't gone anywhere. So what this means, for my children anyway, is that instead of having a stale granola bar thrown at them on the way out of the door in the morning, I might actually get out of bed and lovingly make them a real live breakfast. And for the past two days that's been waffles.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgTKO4CbOQ6A7hf9iycAbNbo7vTLbO7avZ8QcNq9aG_M8CPmbEFW2BSbA_Hjz_CMRndFIMGaLZIF8LvmtChoIl2yAauMymV3UIzyEJpWwgAg2p8Z1_N51jJBm8azo9jUud1_pmWWlUw/s1600/pbwaffle1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgTKO4CbOQ6A7hf9iycAbNbo7vTLbO7avZ8QcNq9aG_M8CPmbEFW2BSbA_Hjz_CMRndFIMGaLZIF8LvmtChoIl2yAauMymV3UIzyEJpWwgAg2p8Z1_N51jJBm8azo9jUud1_pmWWlUw/s640/pbwaffle1.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-family: Times, 'Times New Roman', serif; font-size: x-small;"> it's blurry, but just pretend you're just getting up to eat waffles and your eyes aren't quite awake yet</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Last night I was thinking of my ongoing love of peanut butter, and then a thought of waffles, so the logical next step was peanut butter waffles. With bananas and chocolate syrup of course. </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIDydrF8Dl6Xcz_4uCn6hwNuEwYnaebqT4cpff_p2-T0mMj72QjOMCqQ1wrcx4NaxLff-Ono3ALuqkuBoMT_EssurmRq7Q9rkxvLusOnrVZYvwDpd23SIG-4IrIGMYFP12DVPo6kt1A/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIDydrF8Dl6Xcz_4uCn6hwNuEwYnaebqT4cpff_p2-T0mMj72QjOMCqQ1wrcx4NaxLff-Ono3ALuqkuBoMT_EssurmRq7Q9rkxvLusOnrVZYvwDpd23SIG-4IrIGMYFP12DVPo6kt1A/s400/001.JPG" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The recipe is from<a href="http://www.marthastewart.com/353000/peanut-butter-waffles"> Martha Stewart.</a> It makes a light textured waffle that's a bit crispy on the outside...just like I like it. The little darlings had better enjoy, next week it's back to slinging granola bars at their heads.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: -webkit-auto;"></div><div class="print-ingredients recipe-section" style="clear: left; font-family: Helvetica, Arial, Geneva, sans-serif; font-size: 12px; line-height: 16px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 3px; width: 600px;"><ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; max-width: 665px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="item-list"><ul style="list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; max-width: 665px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient first" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 3/4 cups all-purpose flour (spooned and leveled)<i> umm, sure Martha</i></li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 tablespoons sugar</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 teaspoons baking powder</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 teaspoon baking soda</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 teaspoon coarse salt</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/4 cup (1/2 stick) unsalted butter, melted, plus more for brushing waffle iron</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6 tablespoons creamy peanut butter</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups buttermilk</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 large eggs</li>
<li class="ingredient" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 bananas, sliced, for serving</li>
<li class="ingredient last" style="margin-bottom: 6px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 cup pure maple syrup, for serving <i>OR Chocolate, perhaps</i></li>
</ul></div></li>
</ul></div><div class="print-directions recipe-section" style="clear: left; font-family: Helvetica, Arial, Geneva, sans-serif; font-size: 12px; line-height: 16px; padding-bottom: 10px; padding-left: 0px; padding-right: 0px; padding-top: 3px; width: 600px;"><h2 style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 16px; font-weight: 300; line-height: 20px;">Directions</h2><ol style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; max-width: 665px; padding-bottom: 0px; padding-left: 20px; padding-right: 0px; padding-top: 0px;"><li class="step" style="margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 2px;">Heat waffle iron and preheat oven to 275 degrees; set a wire rack in a rimmed baking sheet and place in oven. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a blender, blend butter and peanut butter until smooth, 1 minute. Add buttermilk and eggs and blend until combined, 1 minute. Add buttermilk mixture to flour mixture and stir just until batter is combined.</li>
<li class="step" style="margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 2px;">Brush waffle iron with butter and pour in 1/2 to 3/4 cup batter, leaving a 1/2-inch border on all sides. Close iron and cook until waffles are golden brown, 2 to 4 minutes. Transfer waffles to rack in oven to keep warm; repeat with remaining batter. Serve with bananas and maple syrup.</li>
</ol></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com3tag:blogger.com,1999:blog-8190790985808948275.post-8638881596797308312012-02-05T21:35:00.000-08:002012-02-05T21:35:23.293-08:00Cranberry Bliss Bars<div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">It's the much lauded Cranberry Bliss Bar made famous by Starbucks, as I understand. I've aspired to make them quite some time now, thinking their sophistication would launch me into the upper echelon of people who eat mature desserts. </span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXFyo5Vp0SK_49qFMjYDrjvJ1Ws3UgZMH59HpSWo7fkK7Q12xk2dY-fCrlaEqZ8HJVXcrY6WaaqoNhX0obL9XzgmDCI8kQy3O_DRns6ggTB6kDLA1nB9NTwyA49SlFF-Ho8M7CFZy8Q/s1600/ccb1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXFyo5Vp0SK_49qFMjYDrjvJ1Ws3UgZMH59HpSWo7fkK7Q12xk2dY-fCrlaEqZ8HJVXcrY6WaaqoNhX0obL9XzgmDCI8kQy3O_DRns6ggTB6kDLA1nB9NTwyA49SlFF-Ho8M7CFZy8Q/s640/ccb1.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">So, am I there? Is this what it's like? Feels...kinda the same as before. While they were pretty yummy, I'm more of an un-sophisticated chocolate- covered, messy, gooey dessert person. I guess what I'm saying is they're good, but I didn't feel the bliss.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoI757MCubFBb7KmNq4zT2HsYip97PZUX4nW3lzR2Vn-KPDLxaGw7phBFMs4ADfTSFlOprYS65Ob6IQe_z1obdCTTmyvwb9Or3bDdGqJvL85C_cm62SDP8pMpujU9ZXmV265g3DYTrw/s1600/0281.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoI757MCubFBb7KmNq4zT2HsYip97PZUX4nW3lzR2Vn-KPDLxaGw7phBFMs4ADfTSFlOprYS65Ob6IQe_z1obdCTTmyvwb9Or3bDdGqJvL85C_cm62SDP8pMpujU9ZXmV265g3DYTrw/s400/0281.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Verdana, sans-serif;">If you think it's something that might bring you bliss, here's the recipe:</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div><div style="clear: left; color: #333333; font-size: 16px; line-height: 20px; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">3/4 cup (1 1/2 sticks) salted butter, cubed<br />
1 1/2 cups packed light brown sugar<br />
2 large eggs<br />
3/4 teaspoon vanilla extract<br />
2 1/4 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/8 teaspoon ground cinnamon<br />
1/2 cup dried cranberries<br />
6 ounces white baking chocolate, coarsely chopped</span></div><div style="clear: left; color: #333333; font-size: 16px; line-height: 20px; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;"><br />
<strong>Frosting:</strong></span></div><div class="ingredient" style="color: #333333; font-size: 16px; line-height: 20px; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">1 package (8 ounces) cream cheese, softened<br />
1 cup powdered sugar, sifted<br />
6 ounces white baking chocolate, melted<br />
1/2 cup dried cranberries, coarsely chopped<br />
1 teaspoon grated orange zest (optional)<br />
<br />
<strong>Directions:</strong></span></div><div class="instructions" style="color: #333333; font-size: 16px; line-height: 20px; text-align: left;"><span style="font-family: 'Courier New', Courier, monospace;">1. Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick spray or line with parchment paper.<br />
2. <strong>Prepare the blondie layer:</strong> In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick).<br />
3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.<br />
4. <strong>Prepare the frosting:</strong> In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set then cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.</span></div>Juliehttp://www.blogger.com/profile/17677506507530798583noreply@blogger.com7