tag:blogger.com,1999:blog-35443290743405505752024-02-18T20:43:38.948-06:00GabesBabyMommaAnonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.comBlogger236125tag:blogger.com,1999:blog-3544329074340550575.post-69255527918148830572017-11-12T12:10:00.000-06:002017-11-12T12:10:02.359-06:00Running: The Greatest Metaphor for Life<div dir="ltr" style="text-align: left;" trbidi="on">
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Today was my first half marathon in years. <o:p></o:p></div>
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I went into it thinking I would easily finish in less than 2
hours, but the running gods thought otherwise. <o:p></o:p></div>
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While I was disappointed to not beat my goal time, I was
happy to see my running friends and to have experienced the whole thing. <o:p></o:p></div>
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The gift to run is something that not everyone will
understand so when you surround yourself with those who do, it is not just
supportive, but bonding. <o:p></o:p></div>
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After I texted my sisters back when I noticed their
well-wishes for my run today, my twin texted me this in response to my text
that I was bummed about my time:<o:p></o:p></div>
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<br /></div>
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“Don’t be bummed. Celebrate! Why not? You did really good!!!
Besides, celebrate your health. You ran for those who could not. I’m proud of
you.”<o:p></o:p></div>
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These words of encouragement, the support from the cheering
crowds, and just the bad-assness of running are what keep us runners doing
this. From obsessing over our form (which
mine was off by the way), to appreciating good socks and shoes, and hoping for
a good PR, running just does something to us. More than anything, it helps us deal with life
and approach it head on. <o:p></o:p></div>
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And while some runners may have a race where they DNF (do
not finish), the ones that they do finish, are always an accomplishment that
earns you more than just the medal and a shirt. <o:p></o:p></div>
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The combination of relief and excitement that hit you when
you see the Finish line with the crowd (we love you and yes you do bring us
in!) is something that always keeps you coming back for more; and this is no
small feat since we always wonder why do I still do this?-at mile 5, mile 9, at
mile 11, and at zero miles when the alarm goes off. <o:p></o:p></div>
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Inspiration is on the
course too. You will hear other runners encouraging each other on. Plus, you
will read all kinds of signs and shirts with mantras or quotes. <o:p></o:p></div>
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Today, the one that got me through at mile 9 was a lady
runner’s shirt that was a quotation from John Bingham (the author of A Beginner’s
Guide to the Joy of Running):<o:p></o:p></div>
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<br /></div>
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“The miracle isn’t that I finished. The miracle is that I
had the courage to start.”<o:p></o:p></div>
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Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-62296762065898309802017-07-23T12:41:00.000-05:002017-07-23T12:41:00.093-05:00Debunking the Fountain of Youth<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdrl6mDqdPxpbJT6snZAzpcbW76ZF8o7I_04XdINhqcsjrAx59VG7Wo9Tr0VOMRmE0wGPbHDr9a2J7Gr-UbUgUYcCvKxmbQMHKeUveEs4nWa7ur4sUY_DBLJYxau7188n8JCOzDombOk/s1600/IMG_3385.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="480" data-original-width="360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdrl6mDqdPxpbJT6snZAzpcbW76ZF8o7I_04XdINhqcsjrAx59VG7Wo9Tr0VOMRmE0wGPbHDr9a2J7Gr-UbUgUYcCvKxmbQMHKeUveEs4nWa7ur4sUY_DBLJYxau7188n8JCOzDombOk/s320/IMG_3385.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My hubby: My number one inspiration. He actually went WFPB first! A story in and of itself! </td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETLlEr41RV4-KCcdU8UT_t441CyA3jgl4jiFNLOAj05e82FlX-RKwSZdSOz2khmp9hgUEAskYSqvslMpUwIsgD1iUrl56aIhrL-fzxQy7aua3nxPJi3CsPgC_pJQu7vyHz3S0q4hOJhY/s1600/IMG_1489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjETLlEr41RV4-KCcdU8UT_t441CyA3jgl4jiFNLOAj05e82FlX-RKwSZdSOz2khmp9hgUEAskYSqvslMpUwIsgD1iUrl56aIhrL-fzxQy7aua3nxPJi3CsPgC_pJQu7vyHz3S0q4hOJhY/s320/IMG_1489.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My older sister: She tried to tell me and I didn't listen! But she is older than me but looks the same age and can kick my ass in running. </td></tr>
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<br />
<br />
So here we are again.<br />
I fell off the face of the Foodie Blogging World a long time ago (Mainly because I always felt too tired to share my experiences as much as I liked doing it. This would become a theme).<br />
However, I never lost my love of making new foods.<br />
Yep, while I love to try out new foods and share them, I usually eat to have energy reserves for my body not for just enjoyment or therapy.<br />
Where we last left off, I was mostly running to eat; now I eat to run.<br />
There is big difference in that strategy.<br />
<br />
For the most part, I always thought I ate mostly good foods and could afford to eat bad foods every once in a while. In my head, I ate an 80/20 diet (healthy food versus splurge food ratio) and was drinking "the booze" in amounts depending upon how much I ran that day or felt I deserved it. I attributed much of my lack of energy to genetics or getting older. Man, was I so wrong on a lot of that.<br />
<br />
In my journey towards continuous improvement towards a happier and healthier me, all the books and articles I read and people I encountered seemed to be pointing me towards the right direction: CI my diet. So, I did. And it has made the world of difference.<br />
<br />
While I still believe in mentally coaching yourself throughout the day to handle your life in a more positive manner, exercise to feel good and bad ass (not everyone does it), and make sleep a priority no matter what, I am going to tell you that without the best eating lifestyle you can make for yourself, the other three will only numb your negatives not highlight the positives that make it easier for you to feel and recognize them.<br />
<br />
Think about it, when you are overloaded at work, how well can you possibly be doing it? Will it really be your best work? Sure, a brisk walk and a little nap may help you from tanking or going postal, but if your workload remains the same, you are just putting a band-aid on it, and eventually, it will break you down.<br />
<br />
The same for your body. It will start to break down.<br />
<br />
The one thing we all have in common is the diet. Look all around most cities and the diets are similar with just a splash of their own regional character. People are still getting sick and addicted to foods that are not good for their bodies or quality of life. It's the diet. We have taken it too far from what it was supposed to have been and made it something that is working against us. Just look to the left and right of you any day and possibly in the mirror and you know, it is the truth.<br />
<br />
What do you have to lose on a whole foods, plant-based diet? The answers:<br />
1) Fatigue<br />
2) Dr. Visits<br />
3) Medications<br />
4) Negative feelings<br />
5) Physical restraints<br />
<br />
This next chapter will be me sharing my awesome new life on a Whole Foods Plant Based (WFPB) diet and how it has been my Fountain of Youth. Because, the fountain of youth is <b>our bloodstream</b> and just like you don't want to swim in polluted waters, your body doesn't want to be fed by a polluted bloodstream. Kinda heavy? I won't always be. This is my missile though.<br />
<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-74055024153001894562015-07-07T20:37:00.000-05:002015-07-07T20:38:27.231-05:00Cooking on Vacay is Okay By Me<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEaB7dMzyduTuxXUTL1CBo2nnfZVNZY2tV2omWATMM87DK0zRXESgNcwz9HRx6nwQEb2Dirm2zfdndBK3QJyVqgf7tlmZLcRnsyAVIhxDWfv1dsRT9yR0AsXAeZFL2zcqWqay0gRR1yc/s1600/F94CD014-AF91-4CED-B8FB-FAAEE37E87A1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEaB7dMzyduTuxXUTL1CBo2nnfZVNZY2tV2omWATMM87DK0zRXESgNcwz9HRx6nwQEb2Dirm2zfdndBK3QJyVqgf7tlmZLcRnsyAVIhxDWfv1dsRT9yR0AsXAeZFL2zcqWqay0gRR1yc/s320/F94CD014-AF91-4CED-B8FB-FAAEE37E87A1.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A picture from our beach entrance at Seagrove Beach, Florida. </td></tr>
</tbody></table>
<br />
<br />
So here is my second attempt at posting on my old food blog-again. What better time to start then on my vacation? BTW, I sincerely apologize for the bad formatting on the last blog!<br />
<br />
This year my family and I took advantage of the low gas prices and drove past the Texas state line for vacation. We found ourselves in beautiful but busy Seagrove, Florida. <a href="http://www.visitsouthwalton.com/beaches/seagrove">Seagrove</a> is charming. Really. But charm has a price and if you don't believe me visit a local restaurant there.<br />
<br />
So when you are a family of 7 you really do find ways to enjoy paradise on the cheap as much as you can.<br />
One way is to rent a place with a kitchen and find the chef inside of you. Drinking wine helps. Promise.<br />
<br />
I love to cook so it really is more of an adventure for me. I would be stretching the truth if I said I find it easy to cook in other people's kitchens. I don't. In fact, throw me in the ocean off the beach because I feel like a fish out of water when I am cooking in a different kitchen .<br />
<br />
On night one of our vacation, I wanted to make something different but easy, for our family dinner, so I Googled easy family dinners or something like that and found a recipe for <a href="http://www.chef-in-training.com/2010/08/chicken-pillows/">Chicken Pillows.</a> This recipe is perfect for cooking in a foreign kitchen, too!<br />
<br />
They are super easy and seriously were a hit with the family. If you followed my blog in the past, then you know I love easy dinners that don't taste like they were easy. This recipe fits that bill.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF4fqXek3DWxSNPwJi_x-Wjww548rsOlP3K6xZzJ-Spl_XwhGXJjLCYKspRuuZ-2u8q1PkQYs3AVCTEFWM1x7usxk66SVEkjZK6W16uegkuirUAgZmwfEOf2RG0quBOIXB3Yg3gMqHB4/s1600/734D3980-809A-439F-A56E-D943304735BA.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmF4fqXek3DWxSNPwJi_x-Wjww548rsOlP3K6xZzJ-Spl_XwhGXJjLCYKspRuuZ-2u8q1PkQYs3AVCTEFWM1x7usxk66SVEkjZK6W16uegkuirUAgZmwfEOf2RG0quBOIXB3Yg3gMqHB4/s320/734D3980-809A-439F-A56E-D943304735BA.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken Pillows with cream of chicken gravy and slow cooked green beans with ham flavoring.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6v4AoLcQYBpDaEOsi8ZHu1eQS7C9eP1I06KDd4IGHkWR7CaomYs63K34CynichT1LFI8jx-vUXAXKsSW0gu1Mlzn3uVMz0UDY5erlYzqc96xHHwbMqbIKixO_Z0EY6Eq6cr4wo9tFTDc/s1600/4B37E33D-79CC-4DE5-8BA3-662B243F1514.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6v4AoLcQYBpDaEOsi8ZHu1eQS7C9eP1I06KDd4IGHkWR7CaomYs63K34CynichT1LFI8jx-vUXAXKsSW0gu1Mlzn3uVMz0UDY5erlYzqc96xHHwbMqbIKixO_Z0EY6Eq6cr4wo9tFTDc/s320/4B37E33D-79CC-4DE5-8BA3-662B243F1514.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our first family dinner on vacay. Don' they look super happy?</td></tr>
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I know most people don't enjoy cooking, much less on vacation, but really it is special to cook a family meal in a different place with a gorgeous backdrop. It is also fun to bake these for your family at home too.<br />
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Also you don't have to be perfect when folding and filing these up The pastry is very forgiving.<br />
I would recommend eating these the same day. They do not taste quite the same the next day.<br />
Also, use precooked chicken breasts or rotisserie chicken to make it even faster and easier.<br />
I used a rotisserie chicken and it made the whole process super fast.<br />
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This way you can enjoy more beach time with the family. Happy cooking and vacationing!<br />
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Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com2tag:blogger.com,1999:blog-3544329074340550575.post-1640718555719854092015-06-05T11:03:00.000-05:002015-06-05T12:19:38.911-05:00Do You Still Do That Food Blog?<div dir="ltr" style="text-align: left;" trbidi="on">
After I went back to work a few years ago, I remember I used to get this question all the time: Do you still do that food blog? Another popular question was (and is) do you still bake and cook?<br />
<br />
Truthfully, I cook all the time, but bake less often to watch the calories and sugar that come into the house. It is been a super long time since I last posted anything I created in my kitchen. My weekday cooking and baking morphed more into 30- minute meals, than my past Food Network creative days, but I still love the feel of standing behind the island prepping and playing Chef, or short-order cook. It relaxes me after a long day.<br />
<br />
Even while on my blogging hiatus, I continued to take pictures, with the hope that one day I would blog again.<br />
<br />
Well, last night, I picked up my lap top and thought; why not? You miss it. You can fit it into your schedule. The kids are older. There are no pressing deadlines. And you enjoy it. A love of writing, cooking, baking, and entertaining is the essence of a blog that will be good aromatherapy. So here I am, blogging again.<br />
<br />
Among my many passions (okay more like 5), I also love to read. Books have always been my friends and great escapes. I am in my neighborhood's book club and it is often at our monthly get-togethers that I try out new recipes to take for our potluck.<br />
<br />
<i>The last book we read was Orphan Train by Christina Baker Kline, just in case you wanted to know. </i><br />
<br />
The hostess was serving a casserole as the main dish and I needed something to pair with it, but that would not be overwhelming or even worse, UNDERWHELMING. Therefore, I chose to "bling" up some green beans.<br />
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<br />
Ok, it is not the best picture but I swear it is a nicely presented dish.<br />
My inspiration for this dish came from several recipes I found on Google. What I do is read a few recipes I like and Frankenstein then into ONE recipe that represents what I liked in them.<br />
<br />
And I came up with this....<br />
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<span style="font-size: large;">Carolina's Souped Up Green Beans</span>, but not in a soup.<br />
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Here is the recipe:<br />
<u><br /></u>
<u><b>Ingredients</b></u><br />
<br />
Kosher salt<br />
1 1/2 pounds of fresh, trimmed green beans<br />
4 slices of center cut bacon<br />
4 oz. of Blue Cheese Crumbles (split portion in half)<br />
1/2 small sliced strips of sweet red onion<br />
1 1/2 cups of chopped toasted honey roasted pecans<br />
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<u><b>Directions</b></u><br />
<br />
<div style="text-align: left;">
<div style="text-align: justify;">
<span style="background-color: white;"><span style="color: #1c1c1c; font-family: Lucida Grande, Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;">1.</span><span style="color: #1c1c1c; font-family: Times, Times New Roman, serif; line-height: 13px;">Bring a la</span></span><span style="background-color: white; color: #1c1c1c; font-family: Times, Times New Roman, serif; line-height: 13px;">rge pot of salted water to a boil over high heat.</span></div>
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="color: #1c1c1c; font-family: Times, Times New Roman, serif; line-height: 13px;"><div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;">2. A</span><span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;">dd the trimmed fresh green beans to the boiling water and cook for about 2 minutes. </span></div>
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, Times New Roman, serif; line-height: 13px;"><div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;">3. Remove the be</span><span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;">ans from the boiling water and strain them through a colander. Top the colander </span></div>
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, Times New Roman, serif;"><div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;"><span style="line-height: 13px;">with </span></span><span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;">ice cubes and cold water. Allow cold water to run over the green beans in the sink for extra </span></div>
</span><br />
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<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
cooling. This prevents the green beans from continuing to cook and remain crisp.</div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
4. Remove the green beans from the ice water and set aside in a medium bowl. We will come back to </div>
</span><br />
<br />
<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
them later.</div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
5. In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on</div>
</span><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;">paper towels.We will come back to it later.</span></div>
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
6. Add the beans and sliced red onion to the bacon drippings and cook over medium heat for 3 </div>
</span><br />
<br />
<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif;">minutes. </span><i>See we came back to the green beans!</i></div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif;">7. Break the cooked bacon into bite-size pieces and add to pan. </span><i>We came back to the bacon, too!</i></div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
8. Add 1/2 the Blue Cheese crumbles to the pan with the green beans and bacon.</div>
</span><br />
<br />
<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white; color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
9. Allow it to finish by stirring in the chopped pecans. Allow 30 seconds to 1 minute to cook.</div>
</span><br />
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<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="background-color: white;"><div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #1c1c1c; line-height: 13px;">10. Season with the </span></span><span style="background-color: transparent; font-family: Times, Times New Roman, serif;"><span style="color: #1c1c1c; line-height: 13px;">freshly ground black pepper and just a tiny pinch of kosher salt, plus sprinkle </span></span></div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><div style="text-align: justify;">
remainder of blue cheese crumbles on top.</div>
</span><br />
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<div style="text-align: justify;">
<span style="color: #1c1c1c; font-family: Times, 'Times New Roman', serif; line-height: 13px;"><br /></span></div>
<span style="font-family: Times, Times New Roman, serif;"><div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #1c1c1c; line-height: 13px;">11. Serve immediately. </span><span style="color: #1c1c1c; font-size: 13px; line-height: 13px;"> </span></span><span style="color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 13px;"> </span></div>
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<div style="text-align: justify;">
<br /></div>
<span style="color: #1c1c1c; font-family: Times, Times New Roman, serif;"><span style="line-height: 13px;">Tips to make it the recipe easier, a.k.a., faster to make:</span></span><br />
<br /></div>
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Use pre-trimmed fresh green beans</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Use packaged crumbled cheese</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Use canned pecans</span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Times, Times New Roman, serif;">I think next time I make this, I will add dried cranberries to the mix. Different hard cheeses could also be used, as well as, fresh parmesan and maybe tossed mozzarella balls at the end, instead of a hard cheese. Of course, other types of nut can be used or nuts and onion omitted just the same if needed. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Let me know how it goes when you make this. It will be a new side dish to add to your recipe savers! </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">More to come.... I hope! Still cooking, still baking, and for the moment, still blogging. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Have a great weekend! </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-37253234948826547842012-02-21T17:56:00.000-06:002012-02-21T17:56:07.949-06:00TWJ: Baking With Julia's Chocolate Truffle TartWow! It is crazy how crazy the week can get. Not only have I been really busy, I have been super-tired lately. I think it has been this overcast weather. I hate it! Although it is good for baking, so that is just what I did. Please head over to the <a href="http://tuesdayswithdorie.wordpress.com/">Tuesdays with Dorie </a>site to take a look at all the tarts that were made using Julia's recipe. Our hosts are featured over there, too, and they made some really nice looking stuff.<br />
<br />
Mine came out rather nicely, even though I refused to try to roll out the dough and just pressed it into the tart pan like I learned from Dorie Greenspan (the D in Tuesdays With Dorie) from her Sweet Tart Dough recipe. I must admit, <i>this</i> recipe was not as hard as I thought it would be and I managed to make the dough after work and the filling after the next work day. It all came together just in time for my Friday night book club! The only substitution I made was using Girl Scout Thin Mints instead of the biscotti. I did not buy any biscotti and just had to wing it! It was a really good substitute, too, in my humble opinion!<br />
<br />
Here is how it went:<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-8BMvJBBd0jH9-n1JgoQzntviXiOJIWi6UgDzCGNhCVvYO8HxJBY7DMeOLLqZJ7reID2jA4rxCBWqdbTn2X8xk0zUoQHDR4DEw2VZyfMTWn6cBVptQLIjqRYivg7IpRtmWvyDFYAb1Q/s1600/IMG_3170.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe-8BMvJBBd0jH9-n1JgoQzntviXiOJIWi6UgDzCGNhCVvYO8HxJBY7DMeOLLqZJ7reID2jA4rxCBWqdbTn2X8xk0zUoQHDR4DEw2VZyfMTWn6cBVptQLIjqRYivg7IpRtmWvyDFYAb1Q/s320/IMG_3170.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me pressing the dough into the pan. Wrapped and froze it to bake the next day.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tqhUY3xKWQJB1eObrH3Urk15mnYBJEqkqdaHHMr3GkVvqDiexBhAj83P2CtLEJ1qU0rZSH3xsaoHdW7ZxLSgcb-UDrODR2XGiohc85kz6Em7jHEnc7kP2Y0kAp82txhOqn2VBYnqpbQ/s1600/IMG_3176.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9tqhUY3xKWQJB1eObrH3Urk15mnYBJEqkqdaHHMr3GkVvqDiexBhAj83P2CtLEJ1qU0rZSH3xsaoHdW7ZxLSgcb-UDrODR2XGiohc85kz6Em7jHEnc7kP2Y0kAp82txhOqn2VBYnqpbQ/s320/IMG_3176.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While the crust was cooling, I mixed the filling together. Another forgiving recipe, because I guessed on everything; the whipping of the egg yolks, measuring out chocolate, and folding. </td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNKvj547yJSJxiNbeEHgeApXkMN85XyiC8OPtdoxiQ_4gWNWNgU0kt6gR7DM9gdQqVYm2wWX_EhBsNL0IepAQZpl3BVQAaQFLrSfKu25f7Sb7fNIwljSgXXVPcwnZGpRS4kFag2IPp94/s1600/IMG_3177.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNKvj547yJSJxiNbeEHgeApXkMN85XyiC8OPtdoxiQ_4gWNWNgU0kt6gR7DM9gdQqVYm2wWX_EhBsNL0IepAQZpl3BVQAaQFLrSfKu25f7Sb7fNIwljSgXXVPcwnZGpRS4kFag2IPp94/s320/IMG_3177.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And with all the guessing including the baking time (filling never seemed to be set enough), miraculously everything came out just fine!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVni3L2rpd4gsqdiQbaVFaXu7JnUojn-i43SDivr9OhKv_VkVF4sJZaHSaUEGKT7aHjGrZ1NvOIBpcjEaOfxvY_6x1QUxDtIelhAx_EpsK-v_JkfXVG3hGD1T0uvhxqaIhr5wqUmClis/s1600/mail-2.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVni3L2rpd4gsqdiQbaVFaXu7JnUojn-i43SDivr9OhKv_VkVF4sJZaHSaUEGKT7aHjGrZ1NvOIBpcjEaOfxvY_6x1QUxDtIelhAx_EpsK-v_JkfXVG3hGD1T0uvhxqaIhr5wqUmClis/s400/mail-2.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My crust was a little crumbly, but it did taste cookie-like.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKsTbe4XdoycJvjKa_cQqnHpnnUd7cakLkhlxGrnZN9okvwkGAC9H0TDaV0atlqsL4GCWvVlffI6n_2yMO2SO4xP29ki4xRDx-DB0SDLXx4piizM_lbhVMicGuaA6-4nxNt9NcjTYTs8/s1600/mail.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqKsTbe4XdoycJvjKa_cQqnHpnnUd7cakLkhlxGrnZN9okvwkGAC9H0TDaV0atlqsL4GCWvVlffI6n_2yMO2SO4xP29ki4xRDx-DB0SDLXx4piizM_lbhVMicGuaA6-4nxNt9NcjTYTs8/s400/mail.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It kind of looks like a giant Reese's Peanut Butter Candy. </td></tr>
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Overall, it was pretty good. Next time, I think I will cover it with a ganache and build up the tart edges more on the side. This dessert did taste similar to a pudding-like brownie. I think I would have liked the crust sweeter, but I did enjoy it better the next day as it had perfectly chilled in the fridge.<br />
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Next time, I will use the biscotti and try to roll the dough out. There is always next time and I am pretty sure I will be make this again.<br />
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Next up for Baking With Julia is rugelach. Hhhhmmmm. That looks good, but challenging.<br />
Next up for my blog: The Ultimate Carrot Cake! It was that good.<br />
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Happy Baking!Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com8tag:blogger.com,1999:blog-3544329074340550575.post-68005915045346874262012-02-07T00:00:00.000-06:002012-02-07T05:51:35.530-06:00TWD Baking with Julia: White LoavesI am so happy to be finally paying attention to my little food blog. Yes, my food blog may not get as much traffic as other big blogs (a.k.a bligs, out there) but I am happy to keep her going and to have the small following that I have. I am happy to be back with the Tuesdays With Dorie gang and baking up stuff I have never tried before, which brings me to the first challenge, homemade white bread.<br />
<br />
I have never made homemade bread before. Sure I have made quick breads like pumpkin and banana bread, but never bread that called for dough hooks, resting, and rising. This was a treat for me and I learned a big lesson over a little thing. In my rush to bake my bread on a rainy Saturday morning, I failed to check my yeast mixture for foaming and simply tossed it into the dough mixture after ten minutes of sitting. When my dough failed to rise after 1 1/2 hours and desperate warming up (think griddle), I tossed it into the trashcan. I wish I had not done that after reading that I could have made some good flatbread out of it! Note to self, make sure yeast has foamed like beer before tossing it into the dough AND never throw away unleavened dough.<br />
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On my second attempt to bake this bread on Superbowl Sunday, I made sure that my yeast was good and that it looked like this:<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB9-gmdmyhpxuIe4RbJyQqIiFjjA_vGiIdDU7JrXLP5dbLRuhEhg4n48CNgpHneA0wiJxf6c4koboQXVB6WOjszjJzpwxGqdq2LkXKA1kvXYzWuCIcHshLtX-0jvTTdsxf5FCTL1V1EQ/s1600/IMG_3078.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivB9-gmdmyhpxuIe4RbJyQqIiFjjA_vGiIdDU7JrXLP5dbLRuhEhg4n48CNgpHneA0wiJxf6c4koboQXVB6WOjszjJzpwxGqdq2LkXKA1kvXYzWuCIcHshLtX-0jvTTdsxf5FCTL1V1EQ/s320/IMG_3078.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foamy yeast=good yeast</td></tr>
</tbody></table>
I also made sure to use a good bread flour. King Arthur Flour always seems to get rave reviews from the baking community. For this one instance, I fought the urge to use my usual generic flour (which I like a lot) and splurged on the KAF. I was covering all my bases the second time around.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aFJoS20HUhGoGdCeiFJF7jmi3XJcyKK1pXie0g5Q8o4aQ6-0w0ENG5KQeg7oaAUja8YFGIUwh96tvLW6H9rYU8SUfJwfUlKx04vzJzMpS1AdD7Om5oKJ42ia4Qu9HnjHrJwwqv24k5Y/s1600/IMG_3079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9aFJoS20HUhGoGdCeiFJF7jmi3XJcyKK1pXie0g5Q8o4aQ6-0w0ENG5KQeg7oaAUja8YFGIUwh96tvLW6H9rYU8SUfJwfUlKx04vzJzMpS1AdD7Om5oKJ42ia4Qu9HnjHrJwwqv24k5Y/s320/IMG_3079.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">May need to conduct a flour challenge soon!</td></tr>
</tbody></table>
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Here are some images from my first homemade bread baking experience.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXL4A75vzrQJvUNWIu5SXD_cOXe7Fprf6wc-tc7L8I0SCr747_Vs1fDUCIOfxu2NJPjcc-kCayjdIdh0kGziM2m8zHbsgR_ej6_s277qye4qB-e8FSs5lDT9sB0vzTNNWosmkn0FCUck/s1600/IMG_3080.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgXL4A75vzrQJvUNWIu5SXD_cOXe7Fprf6wc-tc7L8I0SCr747_Vs1fDUCIOfxu2NJPjcc-kCayjdIdh0kGziM2m8zHbsgR_ej6_s277qye4qB-e8FSs5lDT9sB0vzTNNWosmkn0FCUck/s320/IMG_3080.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nothing like the Kitchen Aid mixer dough hook giving a good beat down! </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP44FpyN7BGenkLFaeu16vZchDXdCrNcaNJ25zSvBSr7xC2rnU0ZWD1hexklK9pAUNeDQjIcnUNhhMxSnvlFLHDt_eZZ8Pnep0fJAHLzNpLa6mbOrVlBS_g9P5PMd54Y21zdMkvGoMyY/s1600/IMG_3081.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAP44FpyN7BGenkLFaeu16vZchDXdCrNcaNJ25zSvBSr7xC2rnU0ZWD1hexklK9pAUNeDQjIcnUNhhMxSnvlFLHDt_eZZ8Pnep0fJAHLzNpLa6mbOrVlBS_g9P5PMd54Y21zdMkvGoMyY/s320/IMG_3081.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pretty. So soft and smooth. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77tX9zXDB7ttKITBn-IoDEDh_hZygfBkXeCbO9fWyGAt-Uj17UCPe8JLNuS_w_sPoHsh_AFEToMFUYoY2Xi1qMGQx18gvAoqtHEfeg1Ovfs6_PbhLY6XDWWbkx0J8uR1nHEOu_50jcf8/s1600/IMG_3083.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77tX9zXDB7ttKITBn-IoDEDh_hZygfBkXeCbO9fWyGAt-Uj17UCPe8JLNuS_w_sPoHsh_AFEToMFUYoY2Xi1qMGQx18gvAoqtHEfeg1Ovfs6_PbhLY6XDWWbkx0J8uR1nHEOu_50jcf8/s320/IMG_3083.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rise and shine. The trick is to let the dough rise long enough to fit the pan. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xnXSO7jq3frIcKInalv2oDiv5qq0dWt_I7MOcwPgliu52AsgSSlWcsoTvumgDp4xUmKxaffyftH_6K53emoQFeu2aq7f-SzvGs7QZX3WBmouHmfucTZvsE3wsvqHK7Tu5eHE3OUoyTw/s1600/IMG_3091.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9xnXSO7jq3frIcKInalv2oDiv5qq0dWt_I7MOcwPgliu52AsgSSlWcsoTvumgDp4xUmKxaffyftH_6K53emoQFeu2aq7f-SzvGs7QZX3WBmouHmfucTZvsE3wsvqHK7Tu5eHE3OUoyTw/s320/IMG_3091.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luckily I checked my bread at 30 minutes, because it was perfectly done! Thought it was overdone at first, because the bread felt hard. Upon cooling, it softened. I immediately froze the second loaf a little after it cooled.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzTNumdsmP8z8e_MMVFEv6GfqNVJNZacDPTJ-UL_KcD_7rwojkm-FxZ48H8no2KqSb3VZHlaD_0-Xr8plPVdZHo4luNrCVtz0iqFvqGOLE11eGS6GrEnUz2ubGiggxy71t2cRrtpY0Ws/s1600/IMG_3093.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzTNumdsmP8z8e_MMVFEv6GfqNVJNZacDPTJ-UL_KcD_7rwojkm-FxZ48H8no2KqSb3VZHlaD_0-Xr8plPVdZHo4luNrCVtz0iqFvqGOLE11eGS6GrEnUz2ubGiggxy71t2cRrtpY0Ws/s320/IMG_3093.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Used the other loaf to make my son a PB&J sandwich. Now , that is love!<br />
The bread was fresh and soft.<br />
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I would be lying if I said I did not get scared when I added in the softened butter and my dough started looking like it was falling apart! Yes, I know the instructions said this would happen and that the dough would come back together, but after my first run-through, 'what if' played through my mind. I would also be lying if I said that seeing the simple chemical reaction of yeast acting on sugar happening before my eyes did not always amaze me. I loved seeing the dough rise and rise some more. It is magical. Ah, food science.<br />
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I asked my son after work today how he liked the sandwich I packed him for school. He said he thought it was good. I let him in on the secret that it was made with the homemade bread I had baked. He was surprised. </div>
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"Mom, I thought it was store-bought bread. It was good!" </div>
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Uh, thanks, son. I think? </div>
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Still, I highly recommend baking your own bread. It is a very satisfying experience. It made the house smell great and is still an easy way to impress your friend, family, and neighbors. </div>
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Thanks, Laurie of <a href="http://slush.wordpress.com/">Slush</a> and Jules of <a href="http://someonekitchen.blogspot.com/">Someone's in the Kitchen </a> for hosting this challenge. I loved it! </div>
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Inquiring minds can find the recipe over at their sites or in the book, Baking with Julia, pages 81-82. </div>
It is a very forgiving dough. I really did not do a good job of rolling it out (eventually I just hand-shaped the rectangle) or folding (did two different folds) it into the pan and it still worked! I also learned that you should let your dough rise at a room temperature of 80F. I turned on the the heat before mixing and allowed the dough to rest on my range near two burners that were on medium high.<br />
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Happy Baking!<br />
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<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com18tag:blogger.com,1999:blog-3544329074340550575.post-70086691922651632202012-01-24T20:28:00.000-06:002012-01-24T20:28:53.163-06:00Over Easy Does It<div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIeVV_iW0rg06YtazgxBxpf9PWLwZkBYSxFQRzuhF9KRgHfjkzGeLsRNqbNbotTMVm1bcsmMzpMPvQYSWjU3CaOfKmSwSFPQEfxRK7xP3NMbHQbp6YxPjVf7GxVkeIJmgUv-IS4QVX_4/s1600/IMG_3022.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIeVV_iW0rg06YtazgxBxpf9PWLwZkBYSxFQRzuhF9KRgHfjkzGeLsRNqbNbotTMVm1bcsmMzpMPvQYSWjU3CaOfKmSwSFPQEfxRK7xP3NMbHQbp6YxPjVf7GxVkeIJmgUv-IS4QVX_4/s320/IMG_3022.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggs Over Easy with Gruyere Cheese </td></tr>
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Putting the toddlers to bed is NEVER easy in the Little household. Trust me. It takes a good 30 minutes of fussing and whining, before the kids let us leave the room. Then, it is another 15- 30 minutes for them to fall asleep, if we are lucky. By the time it is all said and done, we are wiped out. Yes, we feel like we have been put through the ringer. Toddlers have a way of making you feel like you have met your match, if you were a match for them.<br />
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With this chaos awaiting us every night, it is no wonder that I really like to cook up simple foods for the family, especially in the morning. Here is a <b><a href="http://abc.go.com/watch/clip/the-chew/SH014092900000/PL55125609/VD55164912/marios-duck-eggs-over-easy-with-fontina/moments?cid=abccomsearch_results">recipe</a> </b>that I saw on The Chew the other day while I was running on the treadmill in the gym. While I am not a big fan of the show, it is something to watch while I am running out my miles. Mario Batali demonstrated one of his favorite meals to make for himself while his family is away, Duck Eggs Over Easy with Fontina. Since I did not have duck eggs (which sounds amazing to me) and no fontina, I improvised. A girl's gotta do what a girl's gotta do. This is what I did:</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8rg6zqpa9K7qddYEQJQ1zEj4hlrTK9t2bj8j3cNAWijEKJm90x-lvXOjHuWMq9O5p7YqMLbUkhosjX8i639xW53-tLGPRn5AFOwd1U6yu4jjv_c6dg2v_f7IJ7s4YglFlhkk_4JCBBk/s1600/IMG_3018.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH8rg6zqpa9K7qddYEQJQ1zEj4hlrTK9t2bj8j3cNAWijEKJm90x-lvXOjHuWMq9O5p7YqMLbUkhosjX8i639xW53-tLGPRn5AFOwd1U6yu4jjv_c6dg2v_f7IJ7s4YglFlhkk_4JCBBk/s320/IMG_3018.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span">Cooked hen eggs sunny side up on medium heat</span> <span class="Apple-style-span">with melted butter </span>until inner whites are firm <span class="Apple-style-span">with melted butter.</span><br />
<span class="Apple-style-span">Then, topped with Gruyere cheese.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2wWFvwYPXtKbj4KJFOCwgPOrwtoJg8OveVz-aiYxcVkhyphenhyphenCnt2qY-3FpmmsBeBSRA5Mb5ZkGPsDysosp7_5dGqdP-Wwly4lxq_3gxMaW9SH5k75bAIcx3k2SkCWbB7uujIfh3xFFO-A0/s1600/IMG_3020.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2wWFvwYPXtKbj4KJFOCwgPOrwtoJg8OveVz-aiYxcVkhyphenhyphenCnt2qY-3FpmmsBeBSRA5Mb5ZkGPsDysosp7_5dGqdP-Wwly4lxq_3gxMaW9SH5k75bAIcx3k2SkCWbB7uujIfh3xFFO-A0/s320/IMG_3020.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gently flipped egg over to cook over easy for 15 seconds.<br />
I did baste it with a little butter. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQgS_QyDVZr0LyP1v8zH-tpblUcMJB4vLQcCiqQ_xYVu1hypI8K6ccfxsCzh6YHuNjtjoAnFdt_HvzZHY44LzHZ975TsmCvLbh94hHdsFDA7-Z-vKZHp5XjYRBJpkRlCK90EtM2aGk0Y/s1600/IMG_3021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQgS_QyDVZr0LyP1v8zH-tpblUcMJB4vLQcCiqQ_xYVu1hypI8K6ccfxsCzh6YHuNjtjoAnFdt_HvzZHY44LzHZ975TsmCvLbh94hHdsFDA7-Z-vKZHp5XjYRBJpkRlCK90EtM2aGk0Y/s320/IMG_3021.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Did the other side as well. Be careful NOT to over cook.<br />
Should take a little less than 15 seconds more.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmfI6haXx4DH9Vz_h5LkU4oQM26fCVWatEfqGyxfMcP0TLt6h-cdUZFyR3b3WOcrEQpeK_wwO1o50VeNZiCyVAbQbAZoH2RSilea-dbpENuDW9jPKuKVSghxI2Z2Iuwp22G-J7VCHGFI/s1600/IMG_3023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitmfI6haXx4DH9Vz_h5LkU4oQM26fCVWatEfqGyxfMcP0TLt6h-cdUZFyR3b3WOcrEQpeK_wwO1o50VeNZiCyVAbQbAZoH2RSilea-dbpENuDW9jPKuKVSghxI2Z2Iuwp22G-J7VCHGFI/s320/IMG_3023.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, I topped toasted wheat bread with the over easy eggs. Sprinkled salt and pepper and more cheese over eggs.<br />
Next time, I will use a heartier whole wheat bread that this meal deserves.</td></tr>
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For me, the best part of the meal, besides being quick and easy, is the runny yolk flavored with nutty and slightly sweet gruyere cheese oozing all over the toasted bread as you cut into it. The taste is simply divine. It is a simple meal to make every day, for a Sunday brunch, or a solo dinner. Paired with fruit and a good juice or my preferred cup of coffee, this dish is just SIMPLY perfect.<br />
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What takes do you have on making this dish even better?<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-17281031610563132442012-01-21T15:44:00.001-06:002012-01-21T15:44:42.647-06:00Cooking Light's Incredibly Easy Cocoa Fudge Cookies<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Cooking Light Cocoa Fudge Cookies</td></tr>
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I absolutely love to bake on the weekends. For me, it is my "me" time. I especially love when I find a recipe that is easy to make and tastes like it wasn't. This <i>is</i> one of those recipes.<br />
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When I woke up this morning, I knew I had to bake something, but since my hubs and I are doing the buddy-system weight-loss thing, I had to make sure that whatever I baked was semi- lightened up. We have been doing a pretty good job so far counting calories, but I <b>must</b> create something sweet. Anything. So, it might as well be a lower calorie, lower fat recipe that promises to taste like the real deal.<br />
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I scanned for chocolate treats on the Cooking Light website. One because we love chocolate. Two because chocolate is therapeutic. Three because Valentine's Day is around the corner and well, I promise that day will be full of tempting treats coming out of my kitchen. I can't help myself. Food is love d@m*it!<br />
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While there were several beautiful recipes to be found, I settled on this <a href="http://www.myrecipes.com/recipe/cocoa-fudge-cookies-10000000226790/"><b>one</b></a>, because it looked easy and pantry-friendly. Looks can be deceiving , but not in this case. This recipe is really easy to do in a pinch and if you are used to baking semi-regularly, then you should have most of the ingredients on hand. This is close to being a 30- minute recipe.<br />
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Here is how it went down:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM77e3fee3CHIIcnu1PZo70GfAv-hybpN4ptLD58hPxzwSxhk_MHv4DFk2abGX4uG6D7BVwytE3RIHmjuKo7bMKObY9GI20X7f-KcnQ4Oz74coxPIvqt9ojyKU-UMRWzD2iFNJ41rvjc/s1600/IMG_3003.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMM77e3fee3CHIIcnu1PZo70GfAv-hybpN4ptLD58hPxzwSxhk_MHv4DFk2abGX4uG6D7BVwytE3RIHmjuKo7bMKObY9GI20X7f-KcnQ4Oz74coxPIvqt9ojyKU-UMRWzD2iFNJ41rvjc/s320/IMG_3003.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt butter. Remove from heat and add cocoa. This is glorious. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Next, add sugars to the cocoa mixture. Will look coarse.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4fuEtc-wDLkz4vmCIWNgZwaaBHfgIG7h6Zqc2qTFzAozlqY5aupQrbEsyJY8NU6vPJ9rjpSG4txt85tY8UrYIhpS0Pxhe0sU4Jt4cNjG-sw-tcbrVUPFqmMTP6fPAxfxRhTbBFJQIN0/s1600/IMG_3002.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix4fuEtc-wDLkz4vmCIWNgZwaaBHfgIG7h6Zqc2qTFzAozlqY5aupQrbEsyJY8NU6vPJ9rjpSG4txt85tY8UrYIhpS0Pxhe0sU4Jt4cNjG-sw-tcbrVUPFqmMTP6fPAxfxRhTbBFJQIN0/s320/IMG_3002.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add yogurt and vanilla extract to the mix. </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbHT4v9jV00b3YmXTitr4Z_1W2-d88el_kb9P08emG5rSOELKhDkLWx_77oBzslz6Cd6J_uJsOIt3jvNnKN91fID7JkYxhVh9x5ac38CxVP6TghjAMwtFbFETbJS83jtG_avhgwWg3Gk/s1600/IMG_3005.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHbHT4v9jV00b3YmXTitr4Z_1W2-d88el_kb9P08emG5rSOELKhDkLWx_77oBzslz6Cd6J_uJsOIt3jvNnKN91fID7JkYxhVh9x5ac38CxVP6TghjAMwtFbFETbJS83jtG_avhgwWg3Gk/s320/IMG_3005.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, stir in the flour mixture. </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlzapafP0RIQuASu2mY1F1J0SVbMCeos-U8Cj0MVh78YMFETV0Swie7bNJ7y09PTvCgeXgkyk1Lrh92I5Bu2ZTXFvktnMviIPOGcJEFjd2KuYxGUK_S7e0fLEPB_zADGrqs4oQ_JID00/s1600/IMG_3006.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqlzapafP0RIQuASu2mY1F1J0SVbMCeos-U8Cj0MVh78YMFETV0Swie7bNJ7y09PTvCgeXgkyk1Lrh92I5Bu2ZTXFvktnMviIPOGcJEFjd2KuYxGUK_S7e0fLEPB_zADGrqs4oQ_JID00/s320/IMG_3006.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is how the battered looked after I was done. Ugly, but tastes so good!<br /><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB2a-zbDeRxqtvuhWYJbsn2mfZLf8sdGnJuPcRh3WWtSWMBdD9cOOrxc0Jr6RoHMhfI-ZZ19A203wqcZ66AAHXoKINzhsLN9ef24i72k8KfX6isHUe3zMVTaIOD73WYv-XjxHBiktNNk/s1600/IMG_3007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrB2a-zbDeRxqtvuhWYJbsn2mfZLf8sdGnJuPcRh3WWtSWMBdD9cOOrxc0Jr6RoHMhfI-ZZ19A203wqcZ66AAHXoKINzhsLN9ef24i72k8KfX6isHUe3zMVTaIOD73WYv-XjxHBiktNNk/s320/IMG_3007.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drop the batter into tablespoon balls on lightly greased pan. Then, bake in a preheated 350F oven for 7-10 minutes.<br /><br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0Ati6nTPOpYvk8b6jed7Ljv2kp-9gmYItJD6Sr9DVqhBslnnjqUr_9pwnfTXbB1qY7M_MP0R1ou7UDKn1usn9G9czEXeNaeyxewyLP5cDBvcgOiDMBhuPd6wAVxRWZhE2bgsy1h3Kxc/s1600/IMG_3008.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD0Ati6nTPOpYvk8b6jed7Ljv2kp-9gmYItJD6Sr9DVqhBslnnjqUr_9pwnfTXbB1qY7M_MP0R1ou7UDKn1usn9G9czEXeNaeyxewyLP5cDBvcgOiDMBhuPd6wAVxRWZhE2bgsy1h3Kxc/s320/IMG_3008.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow cookies to cool on pan until firm (2-3 minutes).<br /><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBl69taCgFopwhnIUkuvH2QMVxMjCQ1NSaqwzyBoTwKAqrpZpC0au7R7Olw51FCgCqBbdghx9N1SGREgYzug2gyymCH2LN5S39LwzB7KbcWfRqknVlrJM4dHSd66P193tw4LMThfe0ks/s1600/IMG_3010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBl69taCgFopwhnIUkuvH2QMVxMjCQ1NSaqwzyBoTwKAqrpZpC0au7R7Olw51FCgCqBbdghx9N1SGREgYzug2gyymCH2LN5S39LwzB7KbcWfRqknVlrJM4dHSd66P193tw4LMThfe0ks/s320/IMG_3010.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, allow cookies to completely cool on rack. Recipe makes about 2 dozen cookies. </td></tr>
</tbody></table>
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I made one substitution. I used vanilla-flavored low fat yogurt instead of the plain stuff. I never buy the plain stuff, but I should for instances like these. However, I lucked out, because vanilla extract was an ingredient called for in this recipe, so I felt justified. To make up for the yogurt, I reduced the extract to half a teaspoon.<br />
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These cookies were super-fudgy tasting. They also had a cake-cookie texture. My husband agreed and said he could eat the whole batch, so I put them out of sight in the pantry. They are now property of the boys and girls in the Little household. If we do well on our calories for today, I will sneak one out for me and him. To the victors...<br />
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Next time I bake these babies up, I am going to dip half of them in dark chocolate. I think that would dress them up nicely. A little sprinkle of flour de sel may look spiffy, too. These are definitely the little black dress of cookies.<br />
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Give them a try and tell me what you think. Time for me to go run, so I can earn my cookie!<br />
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<ul itemprop="nutrition" itemscope="" itemtype="http://data-vocabulary.org/Nutrition" 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; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="border-top-color: rgb(233, 233, 233); border-top-style: solid; border-top-width: 1px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 10px; padding-right: 10px; padding-top: 2px;"><br /></li>
</ul>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-2538771548846847822012-01-14T17:11:00.001-06:002012-01-14T17:12:50.782-06:00Cooking Light Enchilada CasseroleHere is a post for those of you who made the resolution to eat better in the New Year for health reasons or to lose weight. My hubs and I are always interested in eating a low-cal, low fat recipe that does not involve rabbit food. We are all about the comfort food. While I can appreciate a good salad and a side of fruit, it is just not his thing. For this reason I am always on the hunt for a hearty meal that has been lightened up. Hence, today's post reviewing Cooking Light's Enchilada Casserole found in their Jan/Feb 2012 edition.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CFesPREArFoKwwJU_i8lyrVr5BYSOkQ6aAM7_KcSj6d4gTccutLn4lrIPdQvHKqp0kx9tMZr_Atr18xM6z12190ja8zfnsJ7hFvG9ctM4CT5SIw8A5s8zQDRWcrj3TXQaVuPBy2XX5E/s1600/IMG_2950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3CFesPREArFoKwwJU_i8lyrVr5BYSOkQ6aAM7_KcSj6d4gTccutLn4lrIPdQvHKqp0kx9tMZr_Atr18xM6z12190ja8zfnsJ7hFvG9ctM4CT5SIw8A5s8zQDRWcrj3TXQaVuPBy2XX5E/s400/IMG_2950.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enchilada Casserole from Cooking Light</td></tr>
</tbody></table>
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The <a href="http://www.myrecipes.com/recipe/enchilada-casserole-50400000118573/">recipe</a> ( <-- click for the recipe) is ready in 40 minutes and what I especially like about Cooking Light is that they offer you a game plan (Rachel Ray's magazine does the same thing). This is a big help. What I HATE about some recipes that have "Ready In So Many Minutes"- claim is that they usually don't come anywhere near that time frame. They usually go over. This one doesn't. In fact, because I did not make the spicy black beans side that accompanied this recipe in the magazine, my time was shorter by five to ten minutes. Even if you make the beans and should see the 40 minute mark, then I promise you, this meal is really easy to make, even for a weekday.<br />
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While I usually try to stay true to a recipe, I did make some substitutions. First, I added corn tortillas instead of whole wheat flour. To make the serving size of 4 spread out, I used extra layers of tortillas. I also used lean 96/4 ground beef instead of sirloin. I also used fresh minced garlic instead of minced garlic from a jar. The casserole hit the spot. The only tip I would use when I make this recipe again (and I will make it again soon since the entire family liked it) is to dip the tortillas in the sauce tomato mixture before layering and baking. The tortillas need to be soft like a really enchilada. My casserole had al dente tortillas if that makes any sense, but it was still good.<br />
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What is the damage after it is all said and done? According to Cooking Light it is the following:<br />
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<b><i>Calories- 377, Fat- 14.6g (sat 7g., mono 5.3g, poly 1.6g), Protein- 302g, Carb- 32.4g (please visit the recipe for the rest of the nutritional values)</i></b><br />
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Not too shabby, when you consider the non-lightened up versions can run you up to twice that or more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QgP00utNvUgIJkvGhT3mqk7KcUqA9l_HOEH_FQFQIQghUckY9iIX63bDXE0DWahivAS12xR8ztDRnvh5qIeOmzMsQzBI22husXI2rCZ6CJO4LJtAoDEnR5Gxwewef57QSWURbeaRLgc/s1600/IMG_2952.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QgP00utNvUgIJkvGhT3mqk7KcUqA9l_HOEH_FQFQIQghUckY9iIX63bDXE0DWahivAS12xR8ztDRnvh5qIeOmzMsQzBI22husXI2rCZ6CJO4LJtAoDEnR5Gxwewef57QSWURbeaRLgc/s400/IMG_2952.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to make your house smell like a Mexican Cantina...</td></tr>
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Well, I am looking forward to starting up Tuesdays with Dorie soon. We will be baking from <b><i>Baking with Julia</i></b> by Dorie Greenspan. I am sure my coworkers will enjoy it too, since they will be getting most of the goodies so that all my Cooking Light efforts are not in vain!<br />
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<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-70693510123407430582012-01-08T10:33:00.003-06:002012-01-08T11:08:29.408-06:00Louisiana Fish Fry Cajun Etouffe Review<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjt0ndNelFPpywn6LzhSRIwbbcA6qjfevoN1TL8bR8RHX26BnRgUzQ0BCxmVn93Z1apj2gYP0HQ_AGizUusVjhyphenhyphenQprja9EyESvQ0JBq0BoTOFjAI_qWPD5RFhFOyP4N-bEY7oTaVS9y0/s1600/ETOUFFEE.CLIP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjt0ndNelFPpywn6LzhSRIwbbcA6qjfevoN1TL8bR8RHX26BnRgUzQ0BCxmVn93Z1apj2gYP0HQ_AGizUusVjhyphenhyphenQprja9EyESvQ0JBq0BoTOFjAI_qWPD5RFhFOyP4N-bEY7oTaVS9y0/s200/ETOUFFEE.CLIP.jpg" width="102" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of Louisiana Fish Fry website</td></tr>
</tbody></table>
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I moved to the great city of Houston, Texas, almost 11 years ago from my hometown of Wichita Falls, Texas. To that point, the most exotic food I had eaten was Chinese. However, after living in an international city such as H-Town for over a decade, I have been privileged to taste all types of cuisine from Indian to Brazilian and everywhere in between and beyond. However, the food that I have come to adore the most is Cajun cuisine. I had lived here for well over 7 years before I really came to appreciate the stuff. It is no coincidence that this happened to be about the time I married my hubby and he took me to his hometown of Lafayette to show it off. While not all of the food joints he took me to upon our visit were Cajun, the ones I remember fondly are. Since eating at the abundant Cajun places there and here in Houston, one of the foods I crave the most BY FAR is étouffée. I love it! It is a well-spiced gravy-like dish usually served with chicken, shrimp, or crawfish blended in over rice. I love it served over a good buttermilk biscuit, too. It is great comfort food. While it can be served as a side, I tend to eat it as a meal. I guess you could think of it like macaroni and cheese, but better.<br />
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My thing is to compare homemade recipes with grocery store fare. I will try lots of short cuts and mixes just for fun and to share with busy cooks. While homemade étouffée is not hard to make, nothing is easier than ripping open a bag and mixing stuff in and allowing the combination to cook. The hardest thing is making such an effortless concoction taste, well, as good as homemade. So when I browsed the aisles at the grocery store for étouffée mixes, I came across <a href="http://louisianafishfry.com/shopping_additems.php?action=view_list&category=2">Louisiana Fish Fry 's Cajun Étouffée</a> mix. It had received great reviews, so I was very eager to try it!</div>
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Here is how it goes in a nut shell:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWNYgmr7cWTNGckzNuhM9thGPaEMOl74fKrbYPoT_Edjn4RoDSRKZG5l7j-laQEl5qL510KwQdH6ld6bpWj1555S3Ti-B96hyphenhyphenuoA_oIMZ8I9VzzvwGP8FzN1u5azmYPQaIh6KDf65EQM/s1600/IMG_2924.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWNYgmr7cWTNGckzNuhM9thGPaEMOl74fKrbYPoT_Edjn4RoDSRKZG5l7j-laQEl5qL510KwQdH6ld6bpWj1555S3Ti-B96hyphenhyphenuoA_oIMZ8I9VzzvwGP8FzN1u5azmYPQaIh6KDf65EQM/s320/IMG_2924.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Melt butter in a good pot, like a Dutch oven. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8KOrBiWMY8Bx01HEKxwl1aPEgDvtQgpl4jOQCVm6v2wVzD3I18nZKkukIo8ZjW0UZo3EMdKdij-WUgUdSHNVR-LmpLbHM4dXKgL9ZEu1rmYIcJXrWqNco9d9G89Ij7cB-2NCznFAFXg/s1600/IMG_2926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8KOrBiWMY8Bx01HEKxwl1aPEgDvtQgpl4jOQCVm6v2wVzD3I18nZKkukIo8ZjW0UZo3EMdKdij-WUgUdSHNVR-LmpLbHM4dXKgL9ZEu1rmYIcJXrWqNco9d9G89Ij7cB-2NCznFAFXg/s320/IMG_2926.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Then, slowly add mix into the melted butter while stirring. </td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8RW6eKVa02EbHnlKerATcIx4GC6vYumY1LHSnolqHQfR6hA-Ydbf6zYTL1P-eQW_7xK6f57ns4brJpmGokm0AHzlPTH9ubMeHnVXFq7qcXFA9nLWhRSRRTE-tJJVmUsDLiLWNBfrJpM/s1600/IMG_2929.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8RW6eKVa02EbHnlKerATcIx4GC6vYumY1LHSnolqHQfR6hA-Ydbf6zYTL1P-eQW_7xK6f57ns4brJpmGokm0AHzlPTH9ubMeHnVXFq7qcXFA9nLWhRSRRTE-tJJVmUsDLiLWNBfrJpM/s320/IMG_2929.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow the mix to cook just until the mix turns a medium brown.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8eCMu0BBqpiBQV3EbFpoblMs1dW-ed2mlZeKniB7jGkTYj1_mOjX3xlguOTmSmwQ6TVVEgPvF8XHKK198MpPWe7uJUmKMW1r9k_gTrMHQNNw9s6dbbuTNW5_38TpohL5N7m96Gm7QDY/s1600/IMG_2930.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ8eCMu0BBqpiBQV3EbFpoblMs1dW-ed2mlZeKniB7jGkTYj1_mOjX3xlguOTmSmwQ6TVVEgPvF8XHKK198MpPWe7uJUmKMW1r9k_gTrMHQNNw9s6dbbuTNW5_38TpohL5N7m96Gm7QDY/s320/IMG_2930.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finally, add water and meat of choice (in my case shrimp) and allow dish to finish cooking.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9if27y_TrGLH8Rz5gLq5yvH3_zosWl0mrXY7tHz1s1nEaevPUaUUGaSC31mG9gx_wBgNLOrblqCxfim7S6vzhawqLC0WZy4QyuHn6eOR1CWpArfIjmfQkrAasprF-eS5IYv1H4JtJ1Ts/s1600/IMG_2931.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9if27y_TrGLH8Rz5gLq5yvH3_zosWl0mrXY7tHz1s1nEaevPUaUUGaSC31mG9gx_wBgNLOrblqCxfim7S6vzhawqLC0WZy4QyuHn6eOR1CWpArfIjmfQkrAasprF-eS5IYv1H4JtJ1Ts/s320/IMG_2931.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve étouffée over cooked rice and enjoy!</td></tr>
</tbody></table>
<br />
<br />
It was really this easy to do. The cooking and setting time (after dish is made) take almost 45 minutes. But it is a dish you can bring together in a pinch and walk away from with just occasional stirring in between. I made this dish on Thursday night for my family, so it is definitely easy to do during a work week.<br />
<br />
But how was the taste? The taste was really good and authentic, but a little cheesy tasting, which is not a bad thing at all! My hubby really liked it and so did my boys. While it does contain Cajun spices, it is not overly spicy. But, if you have kids who do not like spice even in moderation, then this is not the meal for you. But, it is definitely a good meal to choose for company. When using shrimp, add less water than the instructions call for, because of the extra water the shrimp will release upon cooking. I used 3/4 cup less and that seemed to work fine.<br />
<br />
On the Louisiana Fish Fry site, I gave this mix a 4.75 out of 5. All products have room for improvement, especially regarding salt content.<br />
<br />
Well, that is all I have for now folks. Happy Sunday and happier eating!<br />
<br />
Now, GEAUX try it.<br />
<br />
<br />
<br /></div>
<div>
</div>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-33643701785578147482011-12-31T17:09:00.002-06:002011-12-31T17:11:54.267-06:00Hold-The- Mayo-Please- Artichoke Spinach Dip<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoYIgZSwk7c4ypaQga9IxufZkHOvvoE8QHhV6gZ0kn7j5R3o387YMlGizr1aMVe7gAhfQv7DHnbkDZd00b_GJ-_XMCIXtyJ0Q-PMV77ZDiZD6K0iQW9aREmCS3Fx3Vc2u23D1VG_nbOg/s1600/IMG_2723.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoYIgZSwk7c4ypaQga9IxufZkHOvvoE8QHhV6gZ0kn7j5R3o387YMlGizr1aMVe7gAhfQv7DHnbkDZd00b_GJ-_XMCIXtyJ0Q-PMV77ZDiZD6K0iQW9aREmCS3Fx3Vc2u23D1VG_nbOg/s320/IMG_2723.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Healthy and Delicious: Spinach Artichoke Dip from Serious Eats</td></tr>
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<br />
<br />
I miss blogging. How many times have I said and written this? Several. I still cook and bake like crazy. I still take photos using my trusty iPhone. I still think of how awesome it would be to blog about what I am cooking and baking on a daily basis. After all, my number one way to show I care is too cook and bake for someone or everyone and/or to share recipes that I am excited about or have tried. While I never make New Year's resolutions, I do think that it is as good as a time as any to recommit myself to my blog.<br />
<br />
I had hope to share the following recipe on Shelby's site over at <a href="http://www.grumpyshoneybunch.com/">The Life and Loves of Grumpy's Honeybunch</a> for her 4- year blog anniversary highlighting appetizers, but of course, I ran out of time and steam. So, dearest Shelby, I am sorry, but I want you to know that your blog is one of the first food blogs (or blogs period) that I ever followed and you will always hold a special place in my blogosphere for that very reason. Another reason is Shelby has a really down-to-earth and amazing looking blog. Her site is really good. I strongly recommend that you go over there and take a look at her life and loves and cooking.<br />
<br />
If you know me, then you know I HATE mayonnaise and Miracle Whip. I can't stand either of them and never use them when I can help it. That is why when I was looking for a spinach artichoke dip recipe that did not use mayo, I googled, <i>spinach artichoke dip that does not use mayo</i>. Brilliant, I know. The recipe that came up was this one from <a href="http://www.seriouseats.com/recipes/2010/02/spinach-and-artichoke-dip-recipe.html">Serious Eats</a>. I especially like that it does not use frozen spinach, which at times, IMHO, tastes like seaweed. I love using fresh spinach. The recipe is deemed as "aces", so I just had to try it and see if it is.<br />
<br />
It is.<br />
<br />
My spin on the recipe was to divide it into individual ramekins for serving and placement. I also added extra mozzarella on top of the spinach artichoke mixture before baking it to give the dip a little more poof and brown puffiness. Other than that, I stuck true to the recipe and LOVED it. The recipe calls for three cloves of garlic which really is perfect for a garlic lover like myself. This dip came out creamy and rich and complimented the Stacy Pita chips I served along with it. I highly recommend this recipe EVEN if you like mayo.<br />
<br />
I wish all of you a Happy New Year! I really hope to see more of you in the New Year and will stop by your blogs very soon to see how y'all are doing and what y'all are making.<br />
<br />
Be safe and be happy!<br />
<br />
<br />
<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com3tag:blogger.com,1999:blog-3544329074340550575.post-22425670385580428672011-11-05T09:57:00.003-05:002011-11-05T09:57:42.158-05:00Easy Does It: Homemade Candy BarsWith a house full of chaos, a full-time job, and a passion for cooking and baking, the saying, "easy does it" fits right in in my household. I found this recipe somewhere last year and fell in love with it. It is easy and tastes just like a Butterfinger.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00vTgYIIrD1aDa5dJjXQDbNvOi5e5tQ4MiB7LoLVrRhmtDR2yXYzfwzRgGhIlYld9gsFL2-sYNrdZ51iJWkC7bh0BzQVpyKhbkY3IX2jMWcmY2_pbWy_-otCuN_nV5ulaiJb1UVc3fjQ/s1600/mail-3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00vTgYIIrD1aDa5dJjXQDbNvOi5e5tQ4MiB7LoLVrRhmtDR2yXYzfwzRgGhIlYld9gsFL2-sYNrdZ51iJWkC7bh0BzQVpyKhbkY3IX2jMWcmY2_pbWy_-otCuN_nV5ulaiJb1UVc3fjQ/s1600/mail-3.jpeg" /></a></div>
<br />
I took a dozen to work and they were gone in minutes! Made some more for a quick dessert after work last night.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlZpOnETUpUa7LhZUYbaSvoVg4GXI_CU8BZwAcvRBwpBkM41opecQAgvLSRq6ezGJUalfqr4UQLUOjVUZ2M3MnVgRKZ2NnngKNfR6P004oYv0j0mQtctC4szy7bIq6bBSZphuzici6e0/s1600/mail-4.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjlZpOnETUpUa7LhZUYbaSvoVg4GXI_CU8BZwAcvRBwpBkM41opecQAgvLSRq6ezGJUalfqr4UQLUOjVUZ2M3MnVgRKZ2NnngKNfR6P004oYv0j0mQtctC4szy7bIq6bBSZphuzici6e0/s1600/mail-4.jpeg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crisp peanut butter centers covered in smooth milk chocolate.</td></tr>
</tbody></table>
<br />
<br />
They are so good that people will assume they were difficult to make, but they are not. Here is the recipe:<br />
<br />
<br />
<span class="Apple-style-span" style="color: magenta;">Ingredients</span><br />
<span class="Apple-style-span" style="color: magenta;"><br /></span><br />
<span class="Apple-style-span" style="color: magenta;">1 Jar of Smooth Peanut Butter</span><br />
<span class="Apple-style-span" style="color: magenta;">1 box of graham crackers</span><br />
<span class="Apple-style-span" style="color: magenta;">Melting chocolate (I used bark chocolate)</span><br />
<span class="Apple-style-span" style="color: magenta;"><br /></span><br />
<span class="Apple-style-span" style="color: magenta;">Directions</span><br />
<span class="Apple-style-span" style="color: magenta;"><br /></span><br />
<span class="Apple-style-span" style="color: magenta;"> First, make small peanut butter sandwiches with graham crackers. Then, chill the sandwiches in the fridge for about 30 minutes. Finally, dip the sandwiches in the melted chocolate using tongs or roll the sandwiches around with a fork in the melted chocolate. Place the chocolate- covered sandwiches on wax paper until the chocolate sets. For the swirls, dip a fork in the melted chocolate and swirl over set chocolate sandwiches. Then, let the sandwiches sit for just a little while longer until that chocolate sets. If you wish, place the now candy bars into the fridge to have icebox candy bars or eat as is. </span><br />
<span class="Apple-style-span" style="color: magenta;"><br /></span><br />
This is a really simple recipe with three ingredients. These are great for an after school treat or midnight snack. However, for Christmas, I plan on making a variety filled with marshmallow creme, Nutella, and caramel, as well as, peanut butter. They are a thoughtful and inexpensive gift to make for several people, such as, coworkers and neighbors. I may even take them to my next cookie exchange.<br />
<br />
I have been gone for a long time and have missed blogging. Now, I hope to come back more often, at least once a week, to share my fall baking and kitchen adventures with you all once again.<br />
<br />
Happy Fall Back, everyone!<br />
<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-60640929518894085692011-08-11T17:43:00.005-05:002011-08-11T18:09:22.469-05:00Très Chocolates Cake<br />
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<span style="font-family: Times; font-size: 16pt;">I love to bake cakes for people. I will volunteer
every chance I get to make one for a special occasion. Well, if it is for a
small crowd - occasion. I guess it is the artist in me. Not the artist that
draws a horse that looks like a messed up dog but the artist that can see
chocolate for what it is, perfect, especially layered.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">So, when my colleagues decided to throw our
coworker a bridal luncheon for just us gals, I volunteered to make the cake.
Not just <i>any</i> cake, but a <a href="http://www.hersheys.com/recipes/184/HERSHEY'S%20%22PERFECTLY%20CHOCOLATE%22%20Chocolate%20Cake.aspx"><b>Hershey's chocolate cake</b></a>. Dressed from bottom to top and
in between with more and more chocolate. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7QO0fW8ih1E9hA_1abk883EmKVgpvwg3hhWNf7uGI8RRWe1l0AOGZGyYkhZfKX1jYCYXAC8uRg_0yk9mCPLwN8q7FGBGUhdvGlzyckpa7D3HAQlk-p6CgJXJuEnWhs6zEy3XvEi0854/s1600/IMG_2267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7QO0fW8ih1E9hA_1abk883EmKVgpvwg3hhWNf7uGI8RRWe1l0AOGZGyYkhZfKX1jYCYXAC8uRg_0yk9mCPLwN8q7FGBGUhdvGlzyckpa7D3HAQlk-p6CgJXJuEnWhs6zEy3XvEi0854/s320/IMG_2267.JPG" width="320" /></a></div>
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<span style="font-family: Times; font-size: 16pt;">I added the batter into two 9" pans. Baked the
cakes and cooled them. While the cakes baked and cooled, I made the frosting
filling and ganache icing. I always use the same ganache recipe found on
the </span><a href="http://www.joyofbaking.com/ganache.html"><b><span style="color: #0000f1; font-family: Times; font-size: 16pt; text-decoration: none;">Joy of Baking </span></b></a><span style="font-family: Times; font-size: 16pt;">site.
It also gives you instructions on how to properly layer and ice a cake
with ganache (or any frosting or icing for that matter). First, I sliced the 2
cakes in half to make a 4- layer cake. I added my frosting to the layers and
stacked them, making sure I put a nice flat smooth cake layer on top to round
off the cake. I then, brushed off the excess crumbs from the cake with a paper
towel in a sweeping motion. I highly recommend Youtube for demonstration videos
on how to do this. A smooth side and crumb coating make a big difference to a
homemade cake. The crumb coating is a thin layer of the frosting or icing, in
this case, ganache, applied to the outside of the cake. The crumb coating traps
the crumbs and keeps a smooth finish on your cake while you frost. I left mine
on my cake for about 30 minutes in the fridge just to be safe. For regular
frosted cakes not using ganache or whipped topping, you can let the crumb coat
set for 15 minutes at room temperature. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">Next, I frosted the Tres Chocolates cake with the
ganache icing by basically dumping the melted chocolate over the cake and
spreading it evenly over the cake. If some of the chocolate drips on your
serving platter, just use a warm, clean cloth to wipe it off the edges. You can
even place the cake on a wire rack with a catching tray or liner of some sort
and frost it that way. Then, you let the chocolate on the cake set really good
before lifting it up and placing it on your serving tray. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">Finally, I added dipped strawberries that I made
with seasonal fresh fruit and melted Hershey's kisses with a touch of butter.
Of course, you dip the strawberries in melted chocolate and let them set on wax
paper until hard. Then, you transfer the dipped strawberries on top of the
cake. I made one for each lady that RSVP'd. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">The result? A very rich chocolate cake that made a
blushing soon-to-be bride very happy. Her guests, too. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">I really loved the moist, dense texture of the cake
and the combination of different chocolates was really nice. The strawberries
added a special touch, too. This cake goes perfectly with a nice glass of wine
or champagne, even a tall glass of cold milk!<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">This cake is not difficult to make, but it does
take a little time. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16pt;">I will definitely make it again for fellow
chocoholics like me! <o:p></o:p></span></div>
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<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-70032517717733288662011-07-30T19:16:00.001-05:002011-07-30T19:16:19.738-05:00Banquet: Quick and Easy Dinner FixYes, I am one of <i>those</i> mothers. A mother who shamelessly buys her kids frozen nuggets for a meal in a pinch. I am guilty. If you are guilty of this too, then here is a good recipe for you to try out during the weekday when you need something fast, easy, and filling! The recipe is courtesy of Banquet of ConAgra Foods.<br />
<table style="color: #666666; font-family: Verdana; font-size: 12px;"><tbody>
<tr><td style="color: #666666; font-family: Verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><br /></b></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg-CJ4Izx4rzRz583G59h3kXk40oF4z1BQGu88oA7nP5O1RdruSm2l1UwktgSVjlxj2txBjhP59d5QoNlIYhQI75eqlptJtwFO2whWZPPudge1k4gcsPLfvVSIJ4CqHGlJ_ShDNfEjz4/s1600/skillet+dish.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisg-CJ4Izx4rzRz583G59h3kXk40oF4z1BQGu88oA7nP5O1RdruSm2l1UwktgSVjlxj2txBjhP59d5QoNlIYhQI75eqlptJtwFO2whWZPPudge1k4gcsPLfvVSIJ4CqHGlJ_ShDNfEjz4/s320/skillet+dish.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo courtesy of ConAgra Foods<br /><br /></td></tr>
</tbody></table>
<div>
<table style="color: #666666; font-family: Verdana; font-size: 12px;"><tbody>
<tr><td style="color: #666666; font-family: Verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br /><a href="http://www.conagrafoods.com/recipes-Chicken-Broccoli-Rice-Skillet-4252.html"><b>Chicken Broccoli Rice Skillet</b></a><br /><br /><b>Ingredients</b></td></tr>
<tr><td style="color: #666666; font-family: Verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ul class="CR_view_recipe-list" style="font-size: 12px; list-style-type: none; padding-left: 17px;">
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">18 frozen Banquet® Chicken Nuggets</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;"> PAM® Original No-Stick Cooking Spray</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">2 cups frozen broccoli cuts</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">1 cup whole milk</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">1 cup water</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">1 can (10-3/4 oz each) condensed broccoli cheese soup</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">2 cups instant white rice, uncooked</li>
<li style="margin-bottom: 0px; margin-left: 1.5em; margin-right: 0px; margin-top: 0px; text-indent: -1.5em;">1/4 cup shredded Cheddar cheese</li>
</ul>
</td></tr>
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<table style="color: #666666; font-family: Verdana; font-size: 12px;"><tbody>
<tr><td style="color: #666666; font-family: Verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b>Directions</b></td></tr>
<tr><td style="color: #666666; font-family: Verdana; font-size: 12px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><ol class="CR_view_recipe-list" style="font-size: 12px; padding-left: 23px;">
<li style="margin-top: 5px;">Bake chicken nuggets according to package directions. Spray large skillet with cooking spray; heat over medium-high heat until hot.</li>
<li style="margin-top: 5px;">Add broccoli*, milk, water and condensed soup to skillet; stir to combine. Bring mixture to a boil; add rice and stir. Cover, reduce heat to medium-low and simmer 5 minutes or until water is absorbed.</li>
<li style="margin-top: 5px;">Top rice mixture with hot nuggets and sprinkle with cheese. Place skillet in oven 1 to 2 minutes or until cheese melts.</li>
</ol>
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*If your kids are picky and do not like broccoli, add corn or green beans instead (or another veggie they will eat). </div>
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This is really a nice combination of comfort food, but it can have some healthier substitutions made in place of many of the ingredients. For examples, you can replace the whole milk with 1% or 2% milk and add low fat cheese soup with a combination of brown rice and white rice. If you use brown rice, add EXTRA water (1/2 to 3/4 cup) for the brown rice to have enough water to absorb and cook. You could also use low fat cheddar cheese. </div>
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Enjoy an easy and tasty meal without the fuss. The battered chicken gives a nice touch to the ordinary chicken and rice casserole dish. </div>
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Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-28840549277519699072011-07-12T20:07:00.001-05:002011-07-12T20:09:24.523-05:00My Comeback: Dorie Greenspan's Perfect Party Cake<div class="separator" style="clear: both; text-align: center;">
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It has been a long time since I have posted. I have missed my blog while adjusting to being back at work full time. It has been a successful return and now I am ready to pick up where I left off when I stayed at home. I still bake and cook. It's my therapy. Of course, with school out, the meals are slim on the weekdays and usually I save the special stuff for the weekends. With everyone here and there and everywhere since curfews are later, it is just easier this way. </div>
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So when a special occasion comes along, let's say for example, a birthday...Well, I am bound to go a little crazy with the food. </div>
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This is just what happened when I hosted my daughter's <b>Big</b> 3 birthday party with a <i>small</i> turnout. I laid out her favorite foods (<i>okay, and some of mine, too</i>). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb0PkOaDEwyo_Y64XownrdRf-iVHHJeHz-XUl2SL25mHiecIJIcB2QBhp0BkV4NrWI5dSsnsOWrdUMva3-6JiYfdgTbeiOXh4SQwBK8I7eodSmriOH2W244W9aWseTURvii_PWDzs66E/s1600/mail-4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAb0PkOaDEwyo_Y64XownrdRf-iVHHJeHz-XUl2SL25mHiecIJIcB2QBhp0BkV4NrWI5dSsnsOWrdUMva3-6JiYfdgTbeiOXh4SQwBK8I7eodSmriOH2W244W9aWseTURvii_PWDzs66E/s1600/mail-4.jpeg" /></a></div>
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Since the theme was Summer, I laid out picnic-like fare meets toddler treats spread. In the background, you can see the main attraction, Dorie Greenspan's Perfect Party Cake.<br />
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Now, I have made a <a href="http://gabesbabymomma.blogspot.com/2009/07/post-142-butterflies-buttercream-and.html"><b>copy cat</b></a><b> </b>version of this recipe years before (which explains why I didn't remember it being hard the last time, since I cheated by using a box mix two years ago, unlike this time around).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHHzpcczwhOybinX2NlRJpHOig_NgjvzGCG_gDJ803O4cRGfPa655x-UhtrpjtM9macPqemWoZEXbet4hphTx60M7cbp_eswnOXyQ_zydMT6AAWC_qeslNvct3XW64cSunZm5noPSZa4/s1600/mail-5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHHzpcczwhOybinX2NlRJpHOig_NgjvzGCG_gDJ803O4cRGfPa655x-UhtrpjtM9macPqemWoZEXbet4hphTx60M7cbp_eswnOXyQ_zydMT6AAWC_qeslNvct3XW64cSunZm5noPSZa4/s1600/mail-5.jpeg" /></a></div>
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While this cake does have several steps to it, it is by no means difficult for semi-experienced bakers. Beginners <i>may</i> want to plan well ahead for it. It <i>does</i> take a little more time and effort than a box mix, but, to me, it was and is worth it. I am on a roll for over four years now making homemade cakes for ALL special occasions in our home instead of buying them, not that I mind store-bought cakes at all. However, there is simply something magical about homemade cakes, especially ones that are fluffy white with sprinkles. Notice the smash cake next to the big cake? Cute, huh?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW0jQ_98HFM-lyidq0br281o0GAVndcSGG6sw5YW95gkWmkr7NsX8wCRX3znLH-sRp1qaUxGw4tCKIfsWJpi-2Nf0lJJJauo-wEAIpSLDZkCLJWTxmB-l01Wp42c1L9TlVK9to3mcbx8/s1600/mail-6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAW0jQ_98HFM-lyidq0br281o0GAVndcSGG6sw5YW95gkWmkr7NsX8wCRX3znLH-sRp1qaUxGw4tCKIfsWJpi-2Nf0lJJJauo-wEAIpSLDZkCLJWTxmB-l01Wp42c1L9TlVK9to3mcbx8/s1600/mail-6.jpeg" /></a></div>
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Here is a closeup of the moist, fluffy, light-tasting lemon-raspberry cakey goodness. While Dorie suggests eating this cake the day it is made, I find that the cake tasted better a day later. The lemon flavor seemed to perk up a little more the next day in the cake and in the frosting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiO6oBS0CcbZzQzc4xnUlls_jDEN3MjtVfOJUXwbM_bTPD2yJUlWg1n23jr0Mj7DQLsoiV7tODPryRNZgoSclRxWGF8XyCGtYrlESWq31Z8TOOVaSNTRokqNtayImSsLgzK5Vam-heodk/s1600/photo+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiO6oBS0CcbZzQzc4xnUlls_jDEN3MjtVfOJUXwbM_bTPD2yJUlWg1n23jr0Mj7DQLsoiV7tODPryRNZgoSclRxWGF8XyCGtYrlESWq31Z8TOOVaSNTRokqNtayImSsLgzK5Vam-heodk/s320/photo+1.jpg" width="320" /></a></div>
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While my cake layers do not look as pristine as Dorie's, I was pretty happy with the final result. I think with a little more time and room in my fridge, I will be able to set the cake with jam first. Then, add the buttercream last and chill in the fridge again for a final set and more distinct layering. Also, I will make 1 1/2 servings of buttercream for this cake, since I like a thicker topping.<br />
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It's a pretty safe bet that make this cake again. I think it is a perfect base cake for an ice cream cake, without the jam filling. The buttercream is light and fluffy (and would also work on an ice cream cake), although I will probably add a little more lemon juice to it in the future and some butter flavoring extract, too.<br />
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It really is a pretty cake. Perfect for the summer. Really perfect for a Princess' cake. And I am so happy it is my first Comeback Post.<br />
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If you would like to give this awesome cake recipe a try, you can find a great post by Ezra Pound Cake about it and the recipe <a href="http://www.ezrapoundcake.com/archives/2093"><b>here</b></a>. Before you make it, here is a <a href="http://tuesdayswithdorie.wordpress.com/2009/05/29/perfect-party-cake-tips-from-dorie/"><b>post</b></a> with some very helpful tips from a site I used to participate in ages ago. <br />
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It is good to be back!<br />
<br />Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-2736920409651803012011-05-01T18:46:00.000-05:002011-05-01T18:46:00.153-05:00Easy Icebox Pudding Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmB6F1uo6-D7qwdrQOmuRfaIWBQiJ2bh47Iv0Xpx8nNS9tq6jgJYhCVj0wj2UiqF1JIExt86qPXCCfC3FHS6NhB5mflHOd7bfj33UPfFn6nm0B5HoEeVWEqvaMFbSxP-f8Dg09gIU2SYM/s1600/IMG_1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmB6F1uo6-D7qwdrQOmuRfaIWBQiJ2bh47Iv0Xpx8nNS9tq6jgJYhCVj0wj2UiqF1JIExt86qPXCCfC3FHS6NhB5mflHOd7bfj33UPfFn6nm0B5HoEeVWEqvaMFbSxP-f8Dg09gIU2SYM/s320/IMG_1955.JPG" width="320" /></a></div><br />
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This is the time of year for picnics and BBQ's. I have been to several already and don't let my lack of posts fool you, I have been busy in the kitchen. I wish I could sit down and share some recipes with you more often. I really love to share the easy ones, that is why I just had to make the effort to post this summer time favorite treat. It is simple and so good. It is convenient and affordable to keep the ingredients on hand and make in a pinch. My Aunt Becky taught me how to make it many many years ago. I committed it to memory, which is always a crap shoot with me, but when you taste it, you will see why it stayed. To date, it is one of my twin sister's favorite dish.<br />
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Here is how I did it:<br />
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<span class="Apple-style-span" style="color: magenta;"><u>Ingredients</u></span><br />
<span class="Apple-style-span" style="color: magenta;">1- box of graham crackers</span><br />
<span class="Apple-style-span" style="color: magenta;">2- boxes of French Vanilla Pudding</span><br />
<span class="Apple-style-span" style="color: magenta;">1- container of chocolate syrup </span><br />
<span class="Apple-style-span" style="color: magenta;">Large container of whipped topping </span><br />
<span class="Apple-style-span" style="color: magenta;">or</span><br />
<span class="Apple-style-span" style="color: magenta;">4 cups of Homemade whipped topping</span><br />
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Directions:<br />
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1. First, layer your graham crackers all around a 13 X 9 dish. I made sure the entire bottom was lined. I had to crack the crackers in irregular pieces to get the entire sides covered (not shown here). It does not have to be pretty. Trust me. It will still look layered.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAW1UcXljE7APdEYj8BZvQCUsoMTyky4U1AeUMZCl9XoekbJmyttcImklHQJAay8i_Guw6N3kEw9BOXFbwiw_9hVzGNDNMGkpTqL9GhrnitSKfuBRtL_FMz7JOE9p1PUMsIXtL4YRc4E/s1600/IMG_1579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvAW1UcXljE7APdEYj8BZvQCUsoMTyky4U1AeUMZCl9XoekbJmyttcImklHQJAay8i_Guw6N3kEw9BOXFbwiw_9hVzGNDNMGkpTqL9GhrnitSKfuBRtL_FMz7JOE9p1PUMsIXtL4YRc4E/s320/IMG_1579.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. Next, make your pudding according to directions. Add 1/2 of whipped topping to the pudding. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wg7E_48EVCrSjtedyIQv1zFrsufEy304fwmjEPLJe-xdOpt-nscD9Vd4vlR2YdV8nV3kjerG2Pvq1glWbBoECGRyCJltwlkDyh16q0EpCn0srzXWKQ4lIuTliZz3KcfbDh6iTb_VFwg/s1600/IMG_1580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4wg7E_48EVCrSjtedyIQv1zFrsufEy304fwmjEPLJe-xdOpt-nscD9Vd4vlR2YdV8nV3kjerG2Pvq1glWbBoECGRyCJltwlkDyh16q0EpCn0srzXWKQ4lIuTliZz3KcfbDh6iTb_VFwg/s320/IMG_1580.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> 3. Then, cover top of graham crackers with 1/2 of the pudding mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC9YCJ5MLskcQwvQB9nt1LcWiw2LrOU556dwzRfHhlodDc8q8u7baOzwexyzzbzOS68-RIyoILjTbR6_ZIMOYKyfcftvuSpYvmPg2WSemCUcDjfi33IZ_h3fW8NO1q-2e-cBXEktlpAI/s1600/IMG_1582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC9YCJ5MLskcQwvQB9nt1LcWiw2LrOU556dwzRfHhlodDc8q8u7baOzwexyzzbzOS68-RIyoILjTbR6_ZIMOYKyfcftvuSpYvmPg2WSemCUcDjfi33IZ_h3fW8NO1q-2e-cBXEktlpAI/s320/IMG_1582.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> 4. Drizzle chocolate syrup on top of the pudding layer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX5V_j6pehTzXGFP8UgPKc8Qe2HTxlyDTpGuP6dkYCno-Zu0_iYebZfoIsq9Uu3eUzGpTlkSTLpM_nl_OBR96-rfZ60bnPsZX4VzSy_X2AxK7Ux09xOi6di3BFscWzKIXm0B_qhX11WY/s1600/IMG_1583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOX5V_j6pehTzXGFP8UgPKc8Qe2HTxlyDTpGuP6dkYCno-Zu0_iYebZfoIsq9Uu3eUzGpTlkSTLpM_nl_OBR96-rfZ60bnPsZX4VzSy_X2AxK7Ux09xOi6di3BFscWzKIXm0B_qhX11WY/s320/IMG_1583.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> 5. Stack another layer of graham crackers as before. Repeat pudding and chocolate syrup steps again. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwEKYrPcV-KO68ZpNw1B8mgxYF_-PpB-_VZscfHZBvf8niJi8-mhpGu1bINODJj9rJk83SA8gwbjRQ6ux4oe_mRcUX9vA9KZFxevQY8JPUrcUVVpe3ToFCyiBQt-fRY77L6IkmouyD58/s1600/IMG_1584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwEKYrPcV-KO68ZpNw1B8mgxYF_-PpB-_VZscfHZBvf8niJi8-mhpGu1bINODJj9rJk83SA8gwbjRQ6ux4oe_mRcUX9vA9KZFxevQY8JPUrcUVVpe3ToFCyiBQt-fRY77L6IkmouyD58/s320/IMG_1584.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div> 6. To the last graham cracker layer, add a generous amount of chocolate syrup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2l-31IUMZ4DFKhu6PHauIA6ZeG7Z5fvMMkE_fVcKkuDHedFRPLG6raohZAU58iwmaA624sHTZxiOXcapn3yVqORqNCjNzLE43P31y4hFk1Kg6bibvhX8yMu6WQnFIGB-jegStmKMNnY/s1600/IMG_1586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha2l-31IUMZ4DFKhu6PHauIA6ZeG7Z5fvMMkE_fVcKkuDHedFRPLG6raohZAU58iwmaA624sHTZxiOXcapn3yVqORqNCjNzLE43P31y4hFk1Kg6bibvhX8yMu6WQnFIGB-jegStmKMNnY/s320/IMG_1586.JPG" width="320" /></a></div><br />
7. With the back of a large spoon or spatula, smooth the chocolate syrup out evenly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrB2683H8zuBz70POadi6r0XYXwqeyQhUlxSU0Y7UG77UYUcXzfqGnW0-BwTSc4m0bn_kOEY20ZNftD7hYIgmZ28QkGJqxxfjMNkY9DhmrkpazjAClb5udm0Xpcj1vI6iKLY36oUncWdA/s1600/IMG_1587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrB2683H8zuBz70POadi6r0XYXwqeyQhUlxSU0Y7UG77UYUcXzfqGnW0-BwTSc4m0bn_kOEY20ZNftD7hYIgmZ28QkGJqxxfjMNkY9DhmrkpazjAClb5udm0Xpcj1vI6iKLY36oUncWdA/s320/IMG_1587.JPG" width="320" /></a></div><br />
8. Refrigerate for at least 30 minutes before topping with whipped cream. If you are taking it with you, add the whipped topping after 30 minutes. Then, let the topped dessert set in the fridge for another 30 minutes or as long as possible before covering with plastic wrap. If you are using a casserole dish with cover ignore that step.<br />
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9. Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmB6F1uo6-D7qwdrQOmuRfaIWBQiJ2bh47Iv0Xpx8nNS9tq6jgJYhCVj0wj2UiqF1JIExt86qPXCCfC3FHS6NhB5mflHOd7bfj33UPfFn6nm0B5HoEeVWEqvaMFbSxP-f8Dg09gIU2SYM/s1600/IMG_1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmB6F1uo6-D7qwdrQOmuRfaIWBQiJ2bh47Iv0Xpx8nNS9tq6jgJYhCVj0wj2UiqF1JIExt86qPXCCfC3FHS6NhB5mflHOd7bfj33UPfFn6nm0B5HoEeVWEqvaMFbSxP-f8Dg09gIU2SYM/s320/IMG_1955.JPG" width="320" /></a></div><br />
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I added chocolate shavings to the top of dessert. I have also used mini chocolate chips, cocoa dust, and toasted pecans in the past.<br />
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Just have fun with it. It is easy and it goes QUICKLY. Kids love it, too!<br />
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There are many versions of this dessert. I have made several different ones, too. This is still my favorite. All though, going all chocolate ties easily (chocolate graham crackers, pudding, and topping)! I would really be interested in seeing others, so let me have them.Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com2tag:blogger.com,1999:blog-3544329074340550575.post-18277146961718289392011-04-18T19:59:00.001-05:002011-04-18T20:01:53.802-05:00Banana Birthday Cake<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJaFbysVQrrSybXffYnwGv-BTG5d-674NEG0UUtVUE9jkm2MHdapGJl9AqPJ-yZpFgwugl8FzsSo9sxl_KRa-PoZsMOG60ZknmD2NuQUNJODuu3bOG-6Dzw0aKxN2RZADW24hNb9tjlY/s1600/bananacakecover.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJaFbysVQrrSybXffYnwGv-BTG5d-674NEG0UUtVUE9jkm2MHdapGJl9AqPJ-yZpFgwugl8FzsSo9sxl_KRa-PoZsMOG60ZknmD2NuQUNJODuu3bOG-6Dzw0aKxN2RZADW24hNb9tjlY/s320/bananacakecover.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="color: magenta;">Lilah's First Birthday Banana Pudding Cake</span></td></tr>
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I have made a lot and posted a lot of recipes. But even I was shocked when I got such a big response from this cake after posting a picture of it on Facebook and Twitter! It was something I threw around in my head when I was trying to figure out what my Lilah's First Year birthday cake would be.<br />
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Lilah LOVES bananas. She will eat several of them at a time if you let her. It was her love for this fruit that inspired me to make her this Banana Pudding Cake for her smash cake and one for our sweet tooth, too. I have some really great pictures of this cake and her smash cake on my hubby's camera. As soon as I can, I will share those pictures with you. For now, I will share the few I took with my iPhone and the recipe!<br />
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Here is how I did it:<br />
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First things first, the ingredients:<br />
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<span class="Apple-style-span" style="color: orange;">1- Box of Duncan Hines Yellow Cake mix </span><br />
<span class="Apple-style-span" style="color: orange;">1- box of Vanilla Wafer mini- Cookies (you can use regular, too)</span><br />
<span class="Apple-style-span" style="color: orange;">1- large firm but ripe banana sliced into thin medallions </span><br />
<span class="Apple-style-span" style="color: orange;">1-family-sized box of JELL-O Banana Flavored Pudding</span><br />
<span class="Apple-style-span" style="color: orange;">1-large container of whipped topping, or 3 cups of homemade whipped topping</span><br />
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Directions:<br />
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Step 1: Bake yellow cake according to box directions. Use either a large round pan (I used a 10" X 3" round pan) or 2 -9" round pans. After the cake is baked, allow to completely cool. I baked my cake the night before I was going to decorate it and let it cool over night.<br />
Step 2: Make pudding according to package directions and allow to set for 5-10 minutes. I used the directions to make Pudding for a Pie Filling. I like a thicker pudding. I also made this pudding the night before. I highly recommend doing this!<br />
Step 3: Crush 2 cups of vanilla wafers.<br />
Step 5: Level the top of your cooled cake or cakes. If you do not care if it is leveled, then skip this step. I barely had a dome, so I skipped this step.<br />
Step 6: Once the cake has completely cooled, <a href="http://www.baking911.com/decorating/cakes_cut_layers.htm"><b>torte</b></a> the cake in half or more if you would like. I only cut the cake in half. Next time, I will do it in four layers. If you used cake rounds you can skip this step.<br />
Step 7: Place the FLIPPED top part of the cake on the bottom of your serving platter or cake board, whatever you are decorating on.<br />
Step 8: We are at the fun part! Place a generous layer of pudding on top of the cake layer. If your are using more than one layer, then don't be so generous. You'll need some for the other layer(s). Reserve at least 1/2 a cup.<br />
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Step 9: Next add some of those crushed wafers on top of the pudding. Trust me, it is AWESOME!<br />
Step 10: Then, add your sliced bananas.<br />
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</div> Step 11: Add a thin layer of whipped topping on top of the bananas with some extra crushed wafers on top. Why not?<br />
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</div> Step 12: You are ready to place the FLIPPED bottom cake layer on top.<br />
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</div> Step 13: Use the reserved 1/2 a cup of pudding to frost a light crumb coating, so you will not get crumbs when you decorate. Refrigerate the cake at this point (DO NOT WRAP) for 30 minutes. This coating traps the crumbs so they do not mix into your decorative frosting.<br />
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Step 14: Take the cake out of the fridge after 30 minutes and frost generously with whipped topping. <b><i>PLEASE for the LOVE of GOD</i></b> use <a href="http://southernfood.about.com/od/dessertrecipe1/r/bl30825b.htm"><b>homemade whipped topping</b></a> if you can! I am a semi-homemade-kinda- girl for sure, but homemade whipped topping can't be beat!<br />
Step 15: Add crushed wafers to top and sides of cake. Then add some whole wafers on top for decoration. You are ready to grub!<br />
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I let my cake sit in the fridge for almost 2 hours before serving. Even though it is not necessary, I highly recommend it for the cool, pudding taste. It tastes really good at room temperature, but even better if all the cake is cool from the fridge and the pudding is allowed to mellow the cake as it chills.<br />
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Trust me, this cake is EASY to make. It takes no time to throw together. I plan on making it again really soon. After all, what is summer time in Texas with out some banana pudding at a BBQ? or a birthday?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l2hc8zJHZiHrqvX0DGlOevAvv9K8Xr0ikyXwKDup8hpl7OZTcFbv68P826qgbuXlMOwEwO1HR31r54dTVZlSTbmWY36mhWp5WccgW4_6VSiETJDhEJbcVOaeaqb-ObKu37jYjwoO8HU/s1600/IMG_1965.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_l2hc8zJHZiHrqvX0DGlOevAvv9K8Xr0ikyXwKDup8hpl7OZTcFbv68P826qgbuXlMOwEwO1HR31r54dTVZlSTbmWY36mhWp5WccgW4_6VSiETJDhEJbcVOaeaqb-ObKu37jYjwoO8HU/s320/IMG_1965.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Lilah,The Birthday Girl, enjoying her Banana Pudding Cake!</td></tr>
</tbody></table><br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">Tips:</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">1) Bake cake night before decorating. Saves time on the big day for decorating.</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">2) Crush cookies the night before.</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">3) Make and chill pudding the night before. </span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">4) Buy store prepared pudding. </span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">5) Use a rich whipped topping for decorating</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="color: blue;">6) Caramelized bananas would be awesome on this! </span></span>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com3tag:blogger.com,1999:blog-3544329074340550575.post-35554678778500544572011-04-03T17:43:00.002-05:002011-04-03T17:54:40.114-05:00Cook's Country Ultimate Banana Bread?I am always on the lookout for a good quick-bread recipe, especially banana bread. I LOVE banana bread. I am crazy for bananas. To me, they are the perfect snack or add-in. I love mixing them into my oatmeal and cereal. I love blending them into my yogurt. I love them in a peanut butter sandwich. I love them in pancakes and muffins, so it is not a stretch to see me mixing them up in a good ole fashioned bread recipe. Recently, I came across Cook's Country Ultimate banana bread<a href="http://draft.blogger.com/goog_1181607978"> </a><b><a href="http://www.keyingredient.com/recipes/334798/ultimate-banana-bread/">recipe</a></b>. While it did call for a little more work than I am used to for a banana bread recipe, I just had to try it. After all, they hailed it as the best recipe of the best. Plus, it called for caramelized bananas on top! Say, what? Yes, test kitchen folks, you have my attention.<br />
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So I planned to bake this banana bread to beat all banana breads this overcast and subdued Sunday. It just felt right. I wish I could tell you that upon baking this little bundle of buttery banana goodness that the heavens opened up, the angels sang, and all became wonderfully bliss in the world, but it didn't. The baby was fussy. The toddler was acting the diva. The young son had his video game blaring. All this, while I was in the middle of baking. I hear you asking yourselves, was the bread worth it?<br />
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First, let's take it from the top.<br />
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</div><div style="text-align: left;">1. Start off with 5 VERY ripe bananas, as any self-respecting baker of banana bread knows; the darker the banana, the sweeter the fructose. You microwave them until they get very soft and a pool of juice collects at the bottom of the bowl. Strain the bananas through a fine-mesh strainer (or totally forget to, like I did). Then, reduce the banana juice to a 1/4 cup over medium heat on the stove. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> 2. Then, mash the bananas with NOT a pastry cutter as shown in this picture, but a potato masher (which I eventually used) until they are nice and smooth. Then, proceed to whisk in the melted, slightly cooled butter, eggs, vanilla, and brown sugar.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpu_KlHMOead92fjueOgRQzozsJlZQpb7sdAnuvz0CJ5BNrrGlu3FwpFdcBOS9W9tbF53_7Gneycs9ysfNsOBSQU1dsUkMkIO0bu2A5hH4REFmO30t6xoYYbJ1nsYrLE3EEVTNV7D1KSU/s1600/IMG_1590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpu_KlHMOead92fjueOgRQzozsJlZQpb7sdAnuvz0CJ5BNrrGlu3FwpFdcBOS9W9tbF53_7Gneycs9ysfNsOBSQU1dsUkMkIO0bu2A5hH4REFmO30t6xoYYbJ1nsYrLE3EEVTNV7D1KSU/s320/IMG_1590.JPG" width="320" /></a></div><br />
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</div> 3. Once it is all whisked together, add it to the flour portion of the recipe that is in a separate and bigger bowl. Combine the flour, salt, and baking soda before you begin with the banana mixture. Just combine it until only streaks of flour are showing. Do NOT over-mix. Fold in walnuts here.<br />
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</div><div style="text-align: center;"> * - See the streaks of flour? </div><div style="text-align: center;"><br />
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4. Finally, pour and even out the batter in an 8"X4" pan that has been lightly coated with cooking spray. I use a wooden spoon to smooth over the top. Then, add banana slices from ONE FIRM banana (1/4" thick apx.) to the sides of the bread. Leave the center free of bananas to ensure that it rises properly. These test kitchen people are really smart!<br />
I had an awfully small firm banana. It only did a row on each side. Next time, I will try to make two rows for each side.<br />
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5. Sprinkle the top of the batter, especially the bananas, with granulated sugar. I used a pinch of leftover brown sugar. Waste not, want not.<br />
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6. You are ready to bake. After baking for 55-75 minutes ( I know right? Check.Check. Check.), your bread will come out looking just lovely. Just look at those banana slices! Nice touch. Love it!<br />
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7. Allow bread to cook on a rack. Then, slice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZtCyabsXQip1FvZiG_YnvbDpuRwNSb7XjV8IzRaF46BMlaj27htac48McXgXBX2BSZStEsqsVqjRKCLJPOXpRJz5APnWZ0yxmeGgViN0wTDXPMgJkuuEPkkRXEiy2j8HN8TJV1IthyI/s1600/IMG_1601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbZtCyabsXQip1FvZiG_YnvbDpuRwNSb7XjV8IzRaF46BMlaj27htac48McXgXBX2BSZStEsqsVqjRKCLJPOXpRJz5APnWZ0yxmeGgViN0wTDXPMgJkuuEPkkRXEiy2j8HN8TJV1IthyI/s320/IMG_1601.JPG" width="320" /></a></div><br />
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<br />
The verdict:<br />
<br />
While I did love the caramelized bananas on top of the bread, the bread was just so-so for me. Don't get me wrong, I will still eat it, but I think when you claim something is the ULTIMATE of anything then it better know your socks off (okay, I was barefoot, but you know what I mean). This recipe didn't do that. It was not popping with the banana buttery goodness I am used to. In fact, my favorite go-to recipe is still <b><a href="http://simplyrecipes.com/recipes/banana_bread/">safe</a>,</b> because not only is it easy, but it bursts with banana buttery flavor. I do love the caramelized bananas on top, though. I am going to incorporate that part into my recipe. I just don't want to go through the extra trouble that the Cook's Country recipe calls for. If it was the ULTIMATE, then I would, but it's not, in my ever-so humble opinion.<br />
<br />
If you give this recipe a try, let me know what you think. Maybe, it was just me. <i>Nah</i>.<br />
<br />
J/K. Let me know.<br />
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Until next time, good people. <br />
<br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-size: x-small;">Notes:</span></span><br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-size: x-small;">1) I should have used my frozen blackened crazily speckled bananas. They may have boosted the banana flavor more than the overly-ripened ones I had in the fridge. See the Cook's Country note regarding this in their recipe. </span></span><br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-size: x-small;">2) I used my grandma's old loaf pan. It is better than ANY pan I have in my kitchen. Bar none. Bread slides out easily and bakes perfectly every time. </span></span><br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-size: x-small;">3) A lot of baking recipes call for "bake until toothpick inserted in center of loaf comes out clean". I usually under bake by a FEW minutes than this. The pans stay warm for a while, so the bread (or baked good) is still baking even while it is cooling. I proceed with the cooling instructions as written though.</span></span><br />
<span class="Apple-style-span" style="color: magenta;"><span class="Apple-style-span" style="font-size: x-small;">4) In retrospect, I think I should have toasted my walnuts a little more...</span></span>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com2tag:blogger.com,1999:blog-3544329074340550575.post-46161477313914427002011-02-28T15:21:00.000-06:002011-02-28T15:21:43.999-06:00Hodgson Mill Whole Wheat Pumpkin Muffins<div class="separator" style="clear: both; text-align: left;">For me, it is such a treat to have a muffin in the morning. Or in the afternoon. Or before bedtime. Or while in bed. Okay, for me it is such a treat to have a muffin anytime, <i>especially</i> in the morning. It is always nice to have something special alongside your morning cup of coffee.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Today, I decided to bake some muffins using this <a href="http://www.hodgsonmill.com/whole-wheat-pumpkin-muffins/"><b><span class="Apple-style-span" style="color: orange;"><span class="Apple-style-span" style="background-color: white;">recipe</span></span></b></a> I discovered on the side of my Hodgson Mill Whole Wheat Graham Flour bag. I made two substitutions: 1) Apriva (Kroger sugar substitute) for the sugar and 2) pecans for the walnuts. I wish I had made a third substitution, applesauce for the oil. I usually substitute half of the oil with unsweetened applesauce when I am baking. This substitution makes recipes low-fat, as well as, low-calorie. I also added 2 tbsp. of Hodgson Mill Milled<span class="Apple-style-span" style="color: orange;"> </span><a href="http://www.webmd.com/diet/features/benefits-of-flaxseed"><b><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">Flaxseed</span></span></b></a> to this batter. I wanted to soup these babies up to a higher level of nutrition awesomeness. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is how I did it:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">First you preheat oven to 400F and grease your muffin tins. Then, you mix sugar (or substitute) with all the wet ingredients in a large bowl.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_ZHigubTcxd8t2XN8ZjhbubwjRGY9GovdCdh2E8V2OPeV1_WOThqvVPZRogRHd4ZjJxQdyndaoDyQ7ijbYqlljbg2EfCq-OIuz2zEwabLVG5-Jkycn9q7CSQFPg6t5QJNPIL_sn7CY/s1600/IMG_1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3k_ZHigubTcxd8t2XN8ZjhbubwjRGY9GovdCdh2E8V2OPeV1_WOThqvVPZRogRHd4ZjJxQdyndaoDyQ7ijbYqlljbg2EfCq-OIuz2zEwabLVG5-Jkycn9q7CSQFPg6t5QJNPIL_sn7CY/s320/IMG_1818.JPG" width="320" /></a></div><br />
Next, you mix all the dry ingredients in a separate, smaller bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi6AbMm6gbn_JGq2fKGHF9hZrDJl_5GeOQ_XTRAoJ8iV_b2cavFcSRaHookF0iXZB8SeqZeRGeiFCVRP3LBM7WhyUdblHbvK5QCFquiNDm58OButZBW1HG-oj1nmoF_I2xJMZkhuicCg/s1600/IMG_1821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdi6AbMm6gbn_JGq2fKGHF9hZrDJl_5GeOQ_XTRAoJ8iV_b2cavFcSRaHookF0iXZB8SeqZeRGeiFCVRP3LBM7WhyUdblHbvK5QCFquiNDm58OButZBW1HG-oj1nmoF_I2xJMZkhuicCg/s320/IMG_1821.JPG" width="320" /></a></div><br />
Then, you add the dry ingredients to the wet ingredients until combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MMGSLYBl1AG2saLjCrehZAAAJCbF86d1v-Mo5r2T4I_KG8VrNd6zOMHE44u4LOvw1Sa1zt5AjVrv7dcLX6R9j7pl4RmLBwab_dQbdC_PlxOqwo-sDiEx8WVYkw_vHBeNqoVM3zZtWFs/s1600/IMG_1822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MMGSLYBl1AG2saLjCrehZAAAJCbF86d1v-Mo5r2T4I_KG8VrNd6zOMHE44u4LOvw1Sa1zt5AjVrv7dcLX6R9j7pl4RmLBwab_dQbdC_PlxOqwo-sDiEx8WVYkw_vHBeNqoVM3zZtWFs/s320/IMG_1822.JPG" width="320" /></a></div><br />
Lastly, you stir in the raisins and chopped pecans to the batter until combined.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVuL9mjv4YUJuRuDWQYW-c_G2mhwIyfwUYaORf0mVCtM8qsyf3WGSTWRRU5HkZHws3KTwLQ0B2kUUd_oT3BQEwmximUQKZqxlFk210xQWYGKyo82e-tpl5zzTSQnXoPTtnzdeLODJKqk/s1600/IMG_1823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVuL9mjv4YUJuRuDWQYW-c_G2mhwIyfwUYaORf0mVCtM8qsyf3WGSTWRRU5HkZHws3KTwLQ0B2kUUd_oT3BQEwmximUQKZqxlFk210xQWYGKyo82e-tpl5zzTSQnXoPTtnzdeLODJKqk/s320/IMG_1823.JPG" width="320" /></a></div><br />
Your batter will not be anything close to pretty. In fact, it looks like mushy, brown oatmeal. <i>It has to sit around for a while, an hour to be exact.</i> That ugly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7xgmN9hxbp3tTojjb-rUeAnf_DSsZZNkjPitJrHNCxmXfA9I2oR20csOVGX2OBJ7fkPu-IIjZv_RFTbKeDLUXxqcNH7FWw9QU5mEWP8DVqy60kxMHtJdP18eDTZ0DTFvCLFSJrau1Pc/s1600/IMG_1824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7xgmN9hxbp3tTojjb-rUeAnf_DSsZZNkjPitJrHNCxmXfA9I2oR20csOVGX2OBJ7fkPu-IIjZv_RFTbKeDLUXxqcNH7FWw9QU5mEWP8DVqy60kxMHtJdP18eDTZ0DTFvCLFSJrau1Pc/s320/IMG_1824.jpg" width="240" /></a></div><br />
But, after a quick bake in the oven for 15-20, the batter magically transforms into baked beauties. An extreme makeover.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktrKn6-nGAiNwsjXcN7rScPMcvQJfpSwN43vPsVPwUjT1o8n0zSt75G_wVM0OwPjXfgs3Mn7YKwSq_6FaJoD5xGyqGTTYy-AeOxh7KljmBc9KS_bEcWlJmXLuT2_wJQ_qV9cDWOhlOP8/s1600/IMG_1829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktrKn6-nGAiNwsjXcN7rScPMcvQJfpSwN43vPsVPwUjT1o8n0zSt75G_wVM0OwPjXfgs3Mn7YKwSq_6FaJoD5xGyqGTTYy-AeOxh7KljmBc9KS_bEcWlJmXLuT2_wJQ_qV9cDWOhlOP8/s320/IMG_1829.JPG" width="320" /></a></div><br />
The recipe says it will make 24 muffins. I got 18. I filled my tins 2/3 full.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwLkyuB7VeM_SH2qqcEAL1hpIlmvx2muemqmpK-eDwDswm9Q-STfCR74Yn2ro31dvIN0zzYfJ_YdxK1tu-0mxMUIa9xZgdrKDCYCxgcNhMzniA6IMoYxRYoZMPDRED8Cm1CvxTM7DFX8/s1600/IMG_1830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVwLkyuB7VeM_SH2qqcEAL1hpIlmvx2muemqmpK-eDwDswm9Q-STfCR74Yn2ro31dvIN0zzYfJ_YdxK1tu-0mxMUIa9xZgdrKDCYCxgcNhMzniA6IMoYxRYoZMPDRED8Cm1CvxTM7DFX8/s320/IMG_1830.JPG" width="320" /></a></div><br />
These muffins are dense, moist, and are perfectly spiced. They go great with hot coffee or Chai tea.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXn6uzmvGr6WDBL4KzBQgC1YUppOr1fo8h1NW6PEsn7CQiZYQJFfCkX7QbWS1UgMaZkE_rClhQYYQ6DGvKpgaTTlErThTmXUrvDoTtDcXNSIHAD0Hfx7OY8NzvD2PQ7_UqpXIlJenCz0/s1600/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJXn6uzmvGr6WDBL4KzBQgC1YUppOr1fo8h1NW6PEsn7CQiZYQJFfCkX7QbWS1UgMaZkE_rClhQYYQ6DGvKpgaTTlErThTmXUrvDoTtDcXNSIHAD0Hfx7OY8NzvD2PQ7_UqpXIlJenCz0/s320/IMG_1833.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They also look great when accompanied by a flower. </div>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com3tag:blogger.com,1999:blog-3544329074340550575.post-35508477077352459702011-02-21T20:09:00.001-06:002011-02-21T20:29:02.172-06:00Baked Chicken ParmesanI love chicken parmesan. I had quite the torrid love affair with it when I worked as a server at the Olive Garden during college. Back then, I had a 50% discount, so I took advantage of it every chance I could. My favorite dish was the chicken parm (that is what us restaurant folk call it) sandwich served up with seasoned fries. OG no longer serves up this favorite of mine. Sigh. Ah, to be in my early 20's surrounded by fried foods. I would still eat like that if I could. While I am no rabbit food girl, I do try to eat in moderation.<br />
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Now, that my man has joined Weight Watchers along with his work colleagues, I have been recruited to cook up some WW recipes. So far, it has been pretty neat cooking these meals. I feel challenged and rejuvenated! Somehow, I have managed to pick recipes that everyone in the house will eat. Like this <a href="http://www.skinnytaste.com/2009/04/baked-chicken-parmesan.html"><b>Baked Chicken Parmesan</b></a> from Gina's Skinny recipes.<br />
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If you have a chance, please go over and visit her site. I just discovered it recently from my husband's colleague who raved about it. It <i>is</i> all that and a bag of fat-free chips. I love how the meals are not all about rabbit food. That would be a serious bummer not only for me, but for my husband as well. He hates 98% of veggies.<br />
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The meal is simple enough to prepare:<br />
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1. Bread your defrosted chicken breast (sliced in half to make appx. 4 oz. servings) by brushing each breast with melted butter and rolling it around in some freshly grated parmesan cheese-seasoned bread crumb mix. <span class="Apple-style-span" style="font-size: x-small;">I added 3 rounded tbsps of Italian Seasoning to a Panko and regular bread crumb mixture. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIL4boym2N6Qz297G925-8KGRAaPMo6HwytpJONOZXBHZ077WWitErPZFgcsN6xYkniUWFXWNA_w_pxBQ_2PuUThVqPBEKLzUB4zmcVKfEUtpZ_IN1x3tjIP6-Zb9d0yIby_gi9aSTF4/s1600/IMG_1802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIL4boym2N6Qz297G925-8KGRAaPMo6HwytpJONOZXBHZ077WWitErPZFgcsN6xYkniUWFXWNA_w_pxBQ_2PuUThVqPBEKLzUB4zmcVKfEUtpZ_IN1x3tjIP6-Zb9d0yIby_gi9aSTF4/s320/IMG_1802.JPG" width="320" /></a></div><br />
2. Then, bake in a preheated oven on a slightly sprayed baking sheet at 450F for 20 minutes. Then, turn the Chicken breasts over and bake another 5 minutes. <span class="Apple-style-span" style="font-size: x-small;">I did not do this as my chicken breasts were thin. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XaztPJ_F6VdN7caDWje4bZVua9GquGVPupxN4RX2tj4O5UMeTnaKFoN-jTuv59lXjh3w1ZUk0DpJ7YEUziTgyV3Xdvj7kpasxnSUeCK25-qOaxsQSRgzSGCknkx9r9M9Ag62mAP2k08/s1600/IMG_1804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XaztPJ_F6VdN7caDWje4bZVua9GquGVPupxN4RX2tj4O5UMeTnaKFoN-jTuv59lXjh3w1ZUk0DpJ7YEUziTgyV3Xdvj7kpasxnSUeCK25-qOaxsQSRgzSGCknkx9r9M9Ag62mAP2k08/s320/IMG_1804.JPG" width="320" /></a></div><br />
3. Next, top with marina sauce (pasta sauce works great, too) and mozzarella cheese. I used Kraft Skim Mozzarella Cheese and Ragu sugar-free pasta Basil and Tomato pasta sauce. Bake for 5 minutes more, then you are done. Let chicken set for a few minutes before serving. There is NOTHING like melted, toasted cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7O_nH9h9KX3MBRBzVbnmkWZB7vGVbSjB_6R3Lel_Pb3ti2NbVe6CgN2LPDXzyHA2FG-nxvwbGKTaia7pBBhVIkMupl9ghv1d92RWEWgSyY5DdSwszNEDd1jNMP2vqdT51C9rEWEMa2o/s1600/IMG_1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB7O_nH9h9KX3MBRBzVbnmkWZB7vGVbSjB_6R3Lel_Pb3ti2NbVe6CgN2LPDXzyHA2FG-nxvwbGKTaia7pBBhVIkMupl9ghv1d92RWEWgSyY5DdSwszNEDd1jNMP2vqdT51C9rEWEMa2o/s320/IMG_1807.JPG" width="320" /></a></div><br />
4. Serve it up with a little garnish of basil and serve a healthy side along with it.<br />
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It is a satisfying meal. It tastes great! Seriously. I may even serve it up old school on a toasted bun with some seasoned fries next time.<br />
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Enjoy!<br />
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<span id="goog_1501222400"></span><span id="goog_1501222401"></span>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com5tag:blogger.com,1999:blog-3544329074340550575.post-36617629825675876292011-02-16T10:00:00.001-06:002011-02-16T10:06:52.296-06:00Extreme Chocolate Pie<div class="separator" style="clear: both; text-align: center;"><br />
</div>I have been known to go to extremes. My hubby has seen me go from happy to scary in .25 seconds flat. More than once.<br />
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I have jumped out of airplanes, run 6 miles in a thunderstorm, gone cage diving to see Great Whites, and eloped with a man I only knew for 7 weeks (it's working out swell!). Those are just a few examples that come to mind.<br />
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I am also known to have an extreme passion for chocolate. I love the stuff. I can smell it from miles away. Chocolate and I have an affinity for one another. It's a crazy addiction of mine. Like most addicts, almost any chocolate will do for a fix. I am not a chocolate snob. Fancy or foil-wrapped, I'll pop it into my mouth. It is the easiest way to distract me, bribe me, or ease my trouble soul. Add a glass of red wine, and it's all good. The world is a beautiful place and everyone in it is perfect.<br />
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So, when I saw this BH&G <a href="http://www.bhg.com/recipe/pies/extreme-chocolate-pie/"><b><span class="Apple-style-span" style="color: orange;">recipe</span></b></a> come across my desk, I just knew I was going to try it in this month designated for lovers...of chocolate.<br />
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It is as simple as baking brownie mix into a pie pan.<br />
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Allow the brownie crust to completely cool. Adjust for thinner crust or thicker crust as desired.<br />
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Add prepared filling made with sugar, butter, melted chocolate, vanilla, and egg product on top of pie crust.<br />
My filling came out lumpy. The power kept going off (rolling black outs), so my chocolate cooled while waiting to be mixed.<br />
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Wrap pie and place in refrigerator to cool for at least 4 hours.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Once it has set, spread whipped topping over it and sprinkle chocolate shavings or chunks. I dusted mine with cocoa and grated milk chocolate. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It is really moist and rich. If you like an extreme chocolate concoction, than this is a dessert for you. It goes well with coffee or...red wine. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Go ahead and make this. You will hear Louis Armstrong begin to sing, "What a wonderful world..." </div>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-26728970669623176852011-02-03T13:55:00.002-06:002011-02-04T15:57:40.771-06:00Rocky Road Brownies: An Easy Road to TakeI <i>really</i> love chocolate. I <i>really</i> love brownies. I <i>really</i> love easy recipes. And, I <i>really</i> love baking gifts for friends, especially ones who go above and beyond the call of friendship day by day.<br />
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I have such a friend. She lives in my neighborhood. She is always eager to lend me a helping hand and lately, I have really needed it with my hubby out of town and the arctic invasion. Hey, people who need people are the luckiest people in the world or so the song goes...<br />
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And this friend, LOVES brownies. In fact, I thought I loved brownies, but my love pales in comparison to the sparkle in her eyes when you mention the word brownies. Seriously, she glows at the mere mention of them. It's hard to believe that a girl as tiny as she is can really put a hurtin' on a pan of brownies.<br />
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After helping me find a ride to school for my son in this crazy cold weather and picking up milk and such items for me at the store three times this week, I just knew I was going to have to bake her something special. Hence today's post is none other than a brownie recipe. Not just any brownie recipe, but a <i>ROCKY ROAD</i> brownie recipe. If you like a moist, rich brownie topped with nuts and marshmallows, then this brownie recipe is for you and it <b><i>is</i></b> easy.<br />
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<b>Carolina Little's Rocky Road Brownies</b><br />
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Ingredients<br />
1- box of your favorite brownie mix (Yes, homemade will work fine!)<br />
1 cup of miniature marshmallows<br />
3/4 cup chopped nuts of your choice<br />
1 oz. of melted chocolate (bark, chocolate chips, candy chocolate)<br />
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Directions:<br />
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1. Prepare brownie mix according to the package directions. Pour in a greased pan of your choice. The smaller the pan, the thicker the brownie, the longer the bake time. If in doubt, use typical pan sizes with the baking instructions located on box. I also dust my pans with powdered sugar. This helps keep the brownie from sticking with a sweeter powder than flour.<br />
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2. Next, sprinkle chopped nuts evenly on top of brownie mix. Then, with your fingers or then end of a handle gently tap nuts into the batter. Now, you are ready to bake. Place brownies on the center rack and let them bake, BUT take them out 5 minutes before they are done.<br />
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3. Immediately after removing brownies from the oven, sprinkle marshmallows on top (NOT TOO CLOSE TO EACH OTHER or you will have a melted marshmallow mess) and bake for the remaining five minutes or until marshmallows soften to a slight melt.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMd7lzj2t5oE6K9k8AXxa8SOVT_XWCkoyd58Wa7BkTw8kihY5TEOGxolGg4LcqPzJ9ABLMrBOc68sPBuAH8ClMi_WqG8ehdor4Z6h_72LoEfXRCQucjPuGrblcYNqP6yqaxs2gm_gtaik/s1600/brownies3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMd7lzj2t5oE6K9k8AXxa8SOVT_XWCkoyd58Wa7BkTw8kihY5TEOGxolGg4LcqPzJ9ABLMrBOc68sPBuAH8ClMi_WqG8ehdor4Z6h_72LoEfXRCQucjPuGrblcYNqP6yqaxs2gm_gtaik/s320/brownies3.JPG" width="320" /></a></div><br />
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5. Allow brownies to cool completely before cutting.<br />
6. Cut brownies into serving sized-squares and drizzle with melted chocolate. Allow drizzled chocolate to set (a few minutes), then serve or package.<br />
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Voila! They are ready to eat with a glass of milk. Unless you ran out of milk. Then, I hope you have a great friend like my friend, Angie, who will grab a gallon for you in this crazy cold weather and let you put it on credit!<br />
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Thanks, Angie, you rock! Hence, the "Rock"-y Road brownies baked in your honor!<br />
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</span>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com3tag:blogger.com,1999:blog-3544329074340550575.post-24633223050838940762011-02-01T13:06:00.002-06:002011-02-01T13:19:23.887-06:00Souper Baked Potato SoupIt does not really get cold in Houston, at least not when compared to states like Minnesota. We are really lucky to have mild winters here, but that does not mean we Houstonians do not have more than our fair share of whining when the temperatures drop below 50F. Add in a high wind, and we are miserable creatures to be around, if not down right annoying.<br />
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Here we simply can not wait for cold weather to have soup, so we settle for cool. If we did, our moments of bowling for soup would be few and far between. And I'd hate to wait that long for my favorite soup of them all, Baked Potato Soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBSGMW0A-A69UpmjUEp1l1B1rVs1n7de0lsXvAMs_TOsk-xwAkOYB3WhJoLGIKbptBlUOQRH3e5clMtfair4c0prSZDfnA0y9uoBQPytAiX5NqhvUvsZpZGfHFM92b1vID98qFzmXp2Y/s1600/soup4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaBSGMW0A-A69UpmjUEp1l1B1rVs1n7de0lsXvAMs_TOsk-xwAkOYB3WhJoLGIKbptBlUOQRH3e5clMtfair4c0prSZDfnA0y9uoBQPytAiX5NqhvUvsZpZGfHFM92b1vID98qFzmXp2Y/s400/soup4.JPG" width="400" /></a></div><br />
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See how dreamy it is? I love this soup. But something is missing. Can you tell what it is? Yes, bacon. The crispy, smoky stuff sent to us from the gods. I feel practically naked (eew!) sharing this recipe with you and not having bacon in the photo or in the soup to be honest. I ran out and was on a deadline to make this soup before my daughter came home from work, since she requested it for dinner. But usually, I do have bits of bacon swimming in this steamy, swanky soup. So now that I have gotten all that out of the way, let's get to the recipe. <br />
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<b>Carolina Little's Baked Potato Soup Recipe <span class="Apple-style-span" style="font-size: x-small;">(serves 6 healthy portions)</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><br />
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<b>Ingredients</b><br />
8 slices of bacon of your choice (if you remember it!)<br />
1/3 cups of unsalted butter (salted will work, just omit extra salt in recipe)<br />
1/3 All Purpose Flour<br />
2 cups of milk<br />
1 cup of chicken broth<br />
1/2 cup of heavy whipping cream<br />
2 large baked potatoes, peeled and cubed<br />
1 packet of onion soup mix<br />
3/4 cups of shredded Cheddar cheese<br />
1/2 cup of sour cream or nonfat- or lowfat- plain yogurt<br />
Salt and Pepper to taste (less salt is always best for your health and weight management!)<br />
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<b>Directions:</b><br />
1. Place cubed potatoes in microwave-safe bowl. Cover with damp paper towel(s). Cook in microwave on high until a fork pierces through the tender potato. Usually takes 10-15 minutes.<br />
2. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain. Crumble. Set aside.<br />
3. In a stock pot or Dutch oven, melt the butter over MEDIUM heat. Whisk in flour until smooth. Gradually stir in milk, broth, and cream, whisking constantly until the mixture thickens.<br />
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4. Stir in onion soup mix. Then add potatoes. Bring mixture to a boil, stirring frequently. Reduce heat and simmer for 10-15 minutes.<br />
5. Next, coarsely mash potatoes until the soup has bits of potato and mashed potato in it. This will add texture and creaminess to your soup.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Vq0Wfo3CFpAcjYRykvs4oJyU_lUP9vwgEzcuidhyATS5iTEhLLAaGG1rGNx1x3aUnS2fHE_Vuc8gFzzfGAXoHJoT34cGk4AkuBbj9KY_FhMv_1FioKRpEJHHdzREzsLfXxL04Kkhca8/s1600/soup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Vq0Wfo3CFpAcjYRykvs4oJyU_lUP9vwgEzcuidhyATS5iTEhLLAaGG1rGNx1x3aUnS2fHE_Vuc8gFzzfGAXoHJoT34cGk4AkuBbj9KY_FhMv_1FioKRpEJHHdzREzsLfXxL04Kkhca8/s400/soup2.JPG" width="400" /></a></div><br />
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6. Finally, mix in bacon, cheese, sour cream, salt, and pepper. Parsley and chopped green onions are nice touch, too. Just go "loaded baked potato"- crazy! Serve after cheese has melted.<br />
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I really never make this soup the same way twice. This is just a starter recipe. Sometimes, I just throw in a little bit of this and that in it. It all depends on my mood. And what I have not run out of!<br />
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Anyway, there is not much we can do about the weather, except to make soup when life hands us temperatures below 50F.<br />
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I can really butcher adages.<br />
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<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">Tips</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">1. Onion soup add in extra spices such as garlic. "All- in- one" seasoning packets are awesome. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">2. Onion soup mix hides the onion from discriminating noses, but adds in the flavor!</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">3. Microwaving the potatoes reduces cooking time, big time!</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">4. You can replace the chicken stock and cream with all milk in this recipe.</span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">5. You can substitute low-fat products for their fattier counterparts in this recipe. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">6. Margin will work in place of the butter. I just LOVE butter, though. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">7. Croutons are amazing on top of this soup. Toast up some bread and cut it into cubes for quick homemade croutons. I refrigerate or freeze leftover garlic bread for this purpose. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">8. You can use leftover mashed potatoes. 4 cups should be a good substitute. </span></span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: orange;">9. If soup is too thick, add in extra stock or milk to thin out to desired consistency. </span></span></span>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com0tag:blogger.com,1999:blog-3544329074340550575.post-54998344002633429762011-01-29T15:26:00.000-06:002011-01-29T15:26:56.084-06:00Cooking Light's Superfast Kofte<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKsdi9oxaKsjAusk1UgRaISvDSAH761TnchS_RxLLwaDkQ09MwV6aAbZk37mEDkfwaLFFXY8ba_a1bMcwzvr383682LjnewNeRb6RHLt0cMRBhldx91Ai9xj1YyIs5gMu2TvbujQuBBM/s1600/kofte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgKsdi9oxaKsjAusk1UgRaISvDSAH761TnchS_RxLLwaDkQ09MwV6aAbZk37mEDkfwaLFFXY8ba_a1bMcwzvr383682LjnewNeRb6RHLt0cMRBhldx91Ai9xj1YyIs5gMu2TvbujQuBBM/s400/kofte.jpg" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-size: x-small;">(please forgive our iPhone picture and paper plates</span>)<br />
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Usually, I'm a very skeptical human being. I don't believe in get-rich-quick scams, fad diets, dressing room mirrors, and recipe for meals in 30 minutes or less. However, I find myself still trying to get one of the recipes to succeed, even if I can't get the dressing room mirror to lie to me.<br />
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Since my hubby is still trying to lose unwanted pounds through Weight Watchers, I thought I would try some Cooking Light recipes in addition to the Weight Watcher ones. It seemed like an even trade off, or maybe I was hoping it would be after I saw the <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591043"><b>Superfast Kofte</b></a> recipe in my email update. I absolutely LOVE Mediterranean food. I really can't get enough of it. I love the grilled meats and traditional rice dishes served with warm breads. So when I saw this recipe, I just had to try it. It was light <i>and</i> Mediterranean!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn3EoMMIZJU2ps_9VhUsqVsMhfTUf6SBXsbXwIHthCboQkV5o8Wp3AJP3csCRFjw4EYiCXycHjGMFmWXGSHmOzv7oEUJ0HLMGy6giHKof04j8eoEYM36TDNv5mcxNSzbF6isI3u-ozr0/s1600/kofte-ck-1591043-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn3EoMMIZJU2ps_9VhUsqVsMhfTUf6SBXsbXwIHthCboQkV5o8Wp3AJP3csCRFjw4EYiCXycHjGMFmWXGSHmOzv7oEUJ0HLMGy6giHKof04j8eoEYM36TDNv5mcxNSzbF6isI3u-ozr0/s1600/kofte-ck-1591043-l.jpg" /></a></div> <br />
<span class="Apple-style-span" style="font-size: x-small;">(n</span><span class="Apple-style-span" style="font-size: x-small;">ow this is some picture! courtesy of Cooking Light)</span><br />
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Now for the review. I really liked this recipe a lot, so did the kids (except for my youngest son). I forgot to keep the onions and cilantro out of his portion, so that killed it for him. Yes, I subbed in cilantro for the mint. I knew I was already cooking for a picky crowd. No need in pushing it. With the exception of my youngest son who ate cereal in lieu of the onion-laden lighter fare, it was a hit. My eldest son devoured several helpings.<br />
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Cooking Light recommends serving the Kofte in pita bread topped with sliced tomatoes and a drizzle of fat-free or low-fat plain yogurt. My hubby hates tomatoes, so I left them off his (as you can see in our photo). The rest of us loved the slice of sweet cool tomato against the warm grilled meat. My oldest son even added ketchup to his sandwiches! I know that is a big no-no to this traditional dish, because it is not a hamburger. He just could not help his American tendencies. We also forgot to add the yogurt, but imagine that it would have tasted awesome in the sandwich. There is always next time. And there <i>will </i>be a next time, because my youngest son said he loved the pita bread, which was low- carb, haha. All I have to do is keep out the onions and cilantro from his patties.<br />
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I served our Kofte with some some brown rice infused with ham seasoning and low-fat corn chowder (this recipe to follow). It was an eclectic meal. However, according to my hubby the Kofte may have been light, but NOT Weight Watchers-friendly. Half a pita sandwich was 11 points! Not including the sides. It may have been more than that, but don't tell him. I just noticed that one patty was placed in one pita half. I put two. Oopsies. Lesson learned: light does not necessary mean diet-friendly. Portion control is key for meals like this one. Having half a serving helped a lot. 11 points versus 22 is a big difference!<br />
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Anyway, this was a fun and simple meal to make. If you have everything mostly prepped it will take no time to make as a weekday meal. Just be sure to leave out ingredients that may cause the little people to scrunch their noses up. You may also want to have some ketchup on hand just in case, too.<br />
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Tips for a faster meal:<br />
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1) Put meat out to defrost night before.<br />
2) Take an hour once a week or so to pre-chop ingredients such as onions for future recipes. Can freeze them, too.<br />
3) Frozen veggies are good sides. Green beans would be a great side for this dish. Or omit the sides.<br />
4) Flavor plain yogurt with a drizzle of lemon juice. Good sauce for sandwiches and grilled meats.<br />
5) Rice cookers are amazing! Add seasonings such as Goya Jamon flavoring to make plain rice a more exciting side. Use chicken broth instead of water to cook your rice in too.Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com1tag:blogger.com,1999:blog-3544329074340550575.post-19747992958966092942011-01-24T14:17:00.002-06:002011-01-24T14:39:47.506-06:00Soups, Cornbread, and Kitchen Gadgets!<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;">There are two things in life I absolutely love to try: 1) new recipes 2) new kitchen ware and gadgets</span><br />
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</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This Sunday I had the pleasure of doing both. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For Christmas, my M-I-L gave me a Kitchen Aid Dutch Oven as one of my awesome gifts. She also gave me new dishes that I had been hinting at. My wish for the longest time was to convert over from mix matched dinner ware to all white uniformed ware. I tossed the old dishes and organized the new ones into my cabinets. My kitchen is getting closer to where I want it but there is still a lot of work to do. It's coming along nicely, though. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">My hubby joined Weight Watcher's this past week. I am so excited that he is sharing recipes with me that he would like to try. Since the weather has finally cooled down enough in H-Town, I decided to make his requested soup this past Sunday with my new KA dutch oven. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">First, I began with the cornbread. While the cornbread is not Weight Watcher's-friendly, it is a nice compliment to soup or chili. If you do not use parchment paper to line your pans, for cornbread I highly recommend spraying the pan with cooking spray and sprinkling the pan with a combination of cornmeal and flour (2 tbsp. to 2 tbsp. should do the trick). </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseQIutGeDczgvpSMe_Wrib-YtAQ9ZDJrfB0lPPTofJmb0kKU2fsT_cKxevYqm4ozg92NuSR30z1fU_mCzgCxUH8kq_hO1rSycUr76Ne4yCtGvkHWWlmhy9x_tNMXqWcVt39DOoNdqM5Q/s1600/soup3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhseQIutGeDczgvpSMe_Wrib-YtAQ9ZDJrfB0lPPTofJmb0kKU2fsT_cKxevYqm4ozg92NuSR30z1fU_mCzgCxUH8kq_hO1rSycUr76Ne4yCtGvkHWWlmhy9x_tNMXqWcVt39DOoNdqM5Q/s400/soup3.JPG" width="400" /></a></div><div><br />
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</div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;">Next, follow this amazing</span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"> </span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"><a href="http://www.grumpyshoneybunch.com/2011/01/spicy-sweet-chili-and-brown-sugar.html" target="_blank">recipe </a></span><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;">I borrowed from Shelby Ruttan of The Life and Loves of Grumpy's Honeybunch. Shelby has an awesome site that I have followed for quiet some time now. </span></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"><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/AVvXsEgz0nIATuc6yroAtTIoiumdrY9tpKzxyMH4mUi8qdKXp-KmAZBL-cfAJXXeoJGT1NuyCpAsENtYLSWFH1iRCaalYLMTs-QxYQVlga1yWvDBg0URaarAddmiGyalxdoszdwG4lqaYUIhRrU/s1600/soup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0nIATuc6yroAtTIoiumdrY9tpKzxyMH4mUi8qdKXp-KmAZBL-cfAJXXeoJGT1NuyCpAsENtYLSWFH1iRCaalYLMTs-QxYQVlga1yWvDBg0URaarAddmiGyalxdoszdwG4lqaYUIhRrU/s400/soup4.jpg" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"><br />
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<span class="Apple-style-span" style="font-family: arial, sans-serif; font-size: 13px;"><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I actually forgot to add in the melted butter which was left behind all by its lonesome in the microwave. It was discovered by my hubby who went to warm up some vittles. He asked me if I needed it to which I quickly responded by slapping my forehead and shouting some explicatives. Much to my relief, in the end, it worked out! </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw7AL1UF71GKea1rKnwhfe4nT9Sn7jhyavuwAAcBbcv0kwpgtmFERyZ5Q80WvMGK7pslbKyh291jFnqZQV10HOkqv5qYPMZqiULAPESiNd3m_v-Z1zI9HOrG_uhLzJq5dgWmc8T8XvcE/s1600/soup5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAw7AL1UF71GKea1rKnwhfe4nT9Sn7jhyavuwAAcBbcv0kwpgtmFERyZ5Q80WvMGK7pslbKyh291jFnqZQV10HOkqv5qYPMZqiULAPESiNd3m_v-Z1zI9HOrG_uhLzJq5dgWmc8T8XvcE/s400/soup5.JPG" width="400" /></a></div><div><br />
</div><div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I poked holes on the top of the cornbread and used a pastry brush to add the forgotten melted butter over the bread. </div></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhLKb-RorVv2pRXw7Sek2S0CAYBByUh3qKy7ViHxPJGBseLH39YUkwRjp8UMoJPvxOi3V06yPPbVcKKLBaI4TqHJDGHxbadTJNhR_eTFm8wzmm6PHj1I3X7BHg4gAM-ErCo1NPWaVvR0/s1600/soup6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhLKb-RorVv2pRXw7Sek2S0CAYBByUh3qKy7ViHxPJGBseLH39YUkwRjp8UMoJPvxOi3V06yPPbVcKKLBaI4TqHJDGHxbadTJNhR_eTFm8wzmm6PHj1I3X7BHg4gAM-ErCo1NPWaVvR0/s320/soup6.JPG" width="320" /></a></div><div><br />
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</div><div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Perfection. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">While the cornbread baked, I started the soup. While I had prepped everything for my South African Corn and Tomato soup, I soon discovered I had no corn. However, I did have some frozen mixed veggies. So, my <a href="http://www.weightwatchers.com/food/rcp/INDEX.aspx?recipeid=225401&sc=11" target="_blank">South African Corn and Tomato soup</a>, became South African Vegetable soup. No biggie.</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpDvKRdh2Lc5SO4leeH-mgreltqZHqWvHP9Llz2lm23q8ZASGg73J7UEIuhiDCbGG9kUHSO58Kour_i0t2ebALHEsMvVvq3BLiWfpcUK7EonB8VKzFJbcdIzcxJjYv2mUe0IgB8ds0kA/s1600/soup1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNpDvKRdh2Lc5SO4leeH-mgreltqZHqWvHP9Llz2lm23q8ZASGg73J7UEIuhiDCbGG9kUHSO58Kour_i0t2ebALHEsMvVvq3BLiWfpcUK7EonB8VKzFJbcdIzcxJjYv2mUe0IgB8ds0kA/s320/soup1.jpg" width="320" /></a></div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">See my nice new dutch oven? It did an awesome job of heating up and cooking. The clean up was super easy, too! The lid is the best I have come across in a dutch oven, including my prized Le Creuset. I can hardly wait to use this new dutch oven to bake with, too! </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">We like creamy soups in our family. Creamy soups usually have added in, well, cream to thicken them up and give them body. Well, it will do the same thing to you, too, so I used a trick I learned a long time ago from Oprah's chef's, <a href="http://www.amazon.com/Kitchen-Rosie-Oprahs-Favorite-Recipes/dp/0679434046" target="_blank">Rosie</a>, cookbook. Remember her? Rosie, not Oprah. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Take some of the soup (about half) and blend it. Then, add it back into the original soup and mix it. The soup will be hot, so an immersion blender works best. If you are like me and do not have an immersion blender (another hint?), then reserve some of the chicken broth called for in the recipe (or liquid stock in any recipe) and add it to the blender with some of the hot soup (enough in total to make half). Make sense? Or you risk hot liquid spurting out of the blender in all kinds of directions (heat creates pressure). If your idea of a kitchen adventure is darting away from hot liquid and cleaning up soup from walls, cabinets, and ceilings, then disregard my tip. If I lost you, here is a picture. </div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf093LYaIImClltOdYDd_j5DktNgJJqiMhsI1sy5ceakwWavcYaBU6KVBllSBDr-nGegNWRYWocKdoAy6Ers7ZS0XRnRg-YhQyD6Vv-VcrvNAwWSYtM3SB6fo2nFlY5tQZZWGYLF6MCM/s1600/soup2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAf093LYaIImClltOdYDd_j5DktNgJJqiMhsI1sy5ceakwWavcYaBU6KVBllSBDr-nGegNWRYWocKdoAy6Ers7ZS0XRnRg-YhQyD6Vv-VcrvNAwWSYtM3SB6fo2nFlY5tQZZWGYLF6MCM/s400/soup2.JPG" width="400" /></a></div><div><br />
</div><div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I added one cup of broth (room temp) that was called for in the original recipe, then added enough soup to be about half of the total batch. Then, I blended it nice and good. I added it back into the gorgeous dutch oven and stirred it back together. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The soup will be thicker and have the texture of a creamy soup, but not the calories of one! Whew. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">When you are done, you will have this on a cold day. Or any day. </div></div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbU099vZzeg3YYVZR6SBJ0KWAlWP4zU4SRqJDx4OBDA3w1cJdRVL6nDLAXSoVItmcN-LSgIPEj7QHNmIiFeDi1MPR1OkP3KAH1lPlK-mQaJ67i9NZQyVb5yQtMyC8zkFqJcKE5THt_o8/s1600/soup7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbU099vZzeg3YYVZR6SBJ0KWAlWP4zU4SRqJDx4OBDA3w1cJdRVL6nDLAXSoVItmcN-LSgIPEj7QHNmIiFeDi1MPR1OkP3KAH1lPlK-mQaJ67i9NZQyVb5yQtMyC8zkFqJcKE5THt_o8/s400/soup7.JPG" width="400" /></a></div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garnish the soup with chopped fresh Basil or Cilantro and black pepper. Then, your in business! </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">All these pictures were taken with my iPhone. One day, I plan on working on my photography and editing skills, but for now, I am happy to share with you my "humble" triumphs in the kitchen which now involve lighter fare and new dishes! Did you notice those, too? </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Both recipes were great! I imagine I will be making both again soon in the near future which is looking so bright I gotta wear shades. </div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I don't have any of those either. Hhhmmm. </div></div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">* Note: Total WW points: 10 for 1 serving of soup and 1 serving of cornbread</div><div style="font-family: arial, sans-serif; font-size: 10pt; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div></div></div></span></div>Anonymoushttp://www.blogger.com/profile/18375053455586514334noreply@blogger.com4