tag:blogger.com,1999:blog-76323600276534803102024-03-13T21:04:33.857-05:00FoodnaticEat. Cook. Blab. Transforming organic foods from "blah" to "mmmm....good!"Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.comBlogger230125tag:blogger.com,1999:blog-7632360027653480310.post-76799144733692993592023-02-18T16:19:00.003-06:002023-02-18T16:19:49.794-06:00Braided Spicy Pesto Mozzarella Bread<p><span style="font-size: x-large;">My family and I are all fans of everything bread, everything crusty that's bread (vienna rolls, ciabatta, focaccia, etc), and just about everything Italian that we've ever tried; even desserts.</span></p><p><span style="font-size: x-large;">Everyone knows what I am saying when I tell you that I'm always looking to try something new but will hit the right spots with "comfort", won't be too time consuming, and something that will be relatively <u>easy</u> to get Our Garden to at least try.</span></p><p><span style="font-size: x-large;">I make all sorts of breads from scratch and I do it often because I want that to be "normal" for them and something they can look back on in life and remember with love. I can't do a whole lot physically compared to other Mommas but, the things I can do, I'mna do the hell outta them for the ones I love most.</span></p><p><span style="font-size: x-large;">There is a serious issue of over production of stomach acid goin on in this house, so when we make Italian for family dinner there's always a "non red" option for sauce; usually a creamy pesto.</span></p><p><span style="font-size: x-large;">Everyone does the same thing with their bread when they eat pasta; leave a bit for the end so they can mop up the sauce on their bread. At least...that's what I've seen thousands of people do all of my life; so do we. I always wondered what bread would taste like with different sauces IN them. I mean...Parmesan Romano Vodka Bread sounds... TELL me you wouldn't at least TRY it.</span></p><p><span style="font-size: x-large;">You're lying.</span></p><p><span style="font-size: x-large;">That thought process is how I came up with the idea to make this bread. One of my favorite things about this bread is...the rise is only 1hr as opposed to 2h that a lot of my other breads need. Then there is the reality that basil is SUCH an aromatic, therapeutic herb/plant to begin with; how can you NOT want your whole house to smell like it?</span></p><p><span style="font-size: x-large;">Shall we get started?</span></p><p><span style="font-size: x-large;">The first thing you'll need to do is decide if there is already a basil pesto (they also make pesto out of sun-dried tomatoes, artichokes, etc) that you LOVE (I have <a href="https://smile.amazon.com/ROI-Italian-Pesto-Sauce-6-3oz/dp/B0033PYYXS/ref=sr_1_27?crid=KFG16VXZFWQO&keywords=pesto+sauce&qid=1676755267&sprefix=pesto+sauce%2Caps%2C271&sr=8-27" target="_blank"><b>one</b></a> it is dairy free!) or if you want to make it from scratch; if you want to make it from scratch you'll need to do that first. I will also include a pic of how to braid bread that I saw somewhere else (simply to save time because I forgot to take a pic of myself doin it).</span></p><p><u><span style="font-size: x-large;">Basil Pesto</span></u></p><p><span style="font-size: x-large;">2 c. basil, rinsed and packed</span></p><p><span style="font-size: x-large;">2 cloves garlic</span></p><p><span style="font-size: x-large;">1/4 c. grated or shredded parmesan</span></p><p><span style="font-size: x-large;">2-3 T. olive oil</span></p><p><span style="font-size: x-large;">In a food processor combine all ingredients and process until smooth. Set aside.</span></p><p><br /></p><p><u><span style="font-size: x-large;">Braided Spicy Pesto Mozzarella</span></u></p><p><span style="font-size: x-large;">5 c. bread flour (yes! it makes a difference)</span></p><p><span style="font-size: x-large;">2 1/4 tsp yeast</span></p><p><span style="font-size: x-large;">2 tsp. salt</span></p><p><span style="font-size: x-large;">2 c. warm water </span><span style="font-size: x-large;"> <br /></span></p><p><span style="font-size: x-large;">2 T. honey</span></p><p></p><p><span style="font-size: x-large;">2 T. olive oil <br /></span></p><p><span style="font-size: x-large;">2/3 c. shredded mozzarella</span></p><p><span style="font-size: x-large;">crushed red pepper flakes<br /></span></p><p><span style="font-size: x-large;"> </span></p><p><span style="font-size: x-large;">In your stand mixer bowl or a large mixing bowl throw in your flour, salt and yeast; whisk to combine.</span></p><p><span style="font-size: x-large;">Add your honey and olive oil to the warm water and stir. Then pour all the wet ingredients into the dry, attach the dough hook, and start the mixer. Let it mix until combined and dough no longer sticks to the sides of the bowl.</span></p><p><span style="font-size: x-large;">Allow the dough to rest for 30 minutes.</span></p><p><span style="font-size: x-large;">After a rest, on a clean surface roll out your dough on parchment paper until you have a rectangle that measures approximately 18in x 12in.</span></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GB51BsceHUGYhfg97SfhzIf9TtuHIjhpU1UEcPEqbqku1CoTcAmohjfMKpdqRj6P6k43Ds9HOVZFZLUcpdqsO8JchfhZqk0cPNSHWYdBzPnvx8lvBB0fxIi08ieMplbSYzpK4wD0T2yQ5MSb3jdOBVffjPASP8wT8NsYdhXgGQrJT_zI8sn0z2nUpw/s8688/082A5519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="8688" data-original-width="5792" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GB51BsceHUGYhfg97SfhzIf9TtuHIjhpU1UEcPEqbqku1CoTcAmohjfMKpdqRj6P6k43Ds9HOVZFZLUcpdqsO8JchfhZqk0cPNSHWYdBzPnvx8lvBB0fxIi08ieMplbSYzpK4wD0T2yQ5MSb3jdOBVffjPASP8wT8NsYdhXgGQrJT_zI8sn0z2nUpw/w426-h640/082A5519.JPG" width="426" /></a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgevmJDoUrGOdAiK2xS4-zQpFTU8iKSQag429ULuRxck7ZuTOZJKFc0QvcGuZK6dzNh39zhbKNW20Wyav_KX3zAPMpqVCoP424bxPlad3Dx4kKcipsZHPtmnuwjMM--PtBLCSO2iGfmh_HSzSiaKzHQbwl7LtFGN8mo5NDd8N1ix0opILsdqoRhgYlCg/s8688/082A5520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgevmJDoUrGOdAiK2xS4-zQpFTU8iKSQag429ULuRxck7ZuTOZJKFc0QvcGuZK6dzNh39zhbKNW20Wyav_KX3zAPMpqVCoP424bxPlad3Dx4kKcipsZHPtmnuwjMM--PtBLCSO2iGfmh_HSzSiaKzHQbwl7LtFGN8mo5NDd8N1ix0opILsdqoRhgYlCg/w640-h426/082A5520.JPG" width="640" /></a></div><br /><p></p><p style="text-align: left;"><span style="font-size: x-large;">Now is when you spread your basil pesto onto the dough, leaving 1/2in along the longest seam, closest to you (where I had the two rulers in the picture above this paragraph) without pesto on it. (This will make it easier to nip the roll shut after you roll this up.) Then sprinkle as much crushed red pepper flakes onto the basil pesto that you think the people eating it will enjoy. I had Our Garden to think of, so I stayed quite tame with the heat on this loaf.<br /></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4jLkx6SFUyM3p4Y0XbLYaQp6OAC9ti9KO3u_KjrWyKgWWVhJ0y8qBpaMS-_qUYHO99WgobRCuFs7u76vJSfG4JaTS0X8xq-A7wA0WgG1kdVqozN241JF9G6QD32J41Z9F2btoyqowVDIio20D0XU6CYTzKivLd291PyT-jEqS1QG8ckULION7pjUEw/s8688/082A5522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4jLkx6SFUyM3p4Y0XbLYaQp6OAC9ti9KO3u_KjrWyKgWWVhJ0y8qBpaMS-_qUYHO99WgobRCuFs7u76vJSfG4JaTS0X8xq-A7wA0WgG1kdVqozN241JF9G6QD32J41Z9F2btoyqowVDIio20D0XU6CYTzKivLd291PyT-jEqS1QG8ckULION7pjUEw/w640-h426/082A5522.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">After you've added as much of your pesto and red pepper flakes as you'd like, go ahead n sprinkle your mozzarella.</span><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr7JkY4VUr4ts6kgmlbKcR8J3V3DZCt9-hi9OUaFDegGoPypsBARQCD4m71yv-ry2tThvVA-P8JQiXoY6yAcP5rXjdGv-6TVQ2i867_b_OWPSoFi4_ZXk5UxIi4eD91TU3X9TAN9Tjb2SGFf7vxrfvqWL7bj3fIxz7abcim-ngyphnCcNAeUEw2uoAQ/s8688/082A5523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr7JkY4VUr4ts6kgmlbKcR8J3V3DZCt9-hi9OUaFDegGoPypsBARQCD4m71yv-ry2tThvVA-P8JQiXoY6yAcP5rXjdGv-6TVQ2i867_b_OWPSoFi4_ZXk5UxIi4eD91TU3X9TAN9Tjb2SGFf7vxrfvqWL7bj3fIxz7abcim-ngyphnCcNAeUEw2uoAQ/w640-h426/082A5523.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">Now starting at the long seam, closest to you, roll this up just like you would if you were making cinnamon rolls. Pinch the roll closed all the way down the loaf when you finish rolling it. Then turn the loaf pinched seam side down onto the counter. Then take one end of the roll, pinch the end closed, and then fold it under itself so it sort of resembles a ball at the end. The seam on that ball will be on the bottom of your loaf along with the long seam.<br /></span><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ7zGKte-gkqeJgam8Y5jMSSjF5DFk_Y6tImDmvJHVZxVBh3tfyB4rphpzW-OyE57sM-m-hwngQRlwHv7KM01HoYjDFtFCZGncy3ejADZUN5iy5BMER-dnXoFcQat2gjfu_Zz5QfWbQ5CFZseHHtUwrfbRhaMRcO_F8Q5_FrqJiJ5IQgUGntgO2Pjhw/s8688/082A5524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRZ7zGKte-gkqeJgam8Y5jMSSjF5DFk_Y6tImDmvJHVZxVBh3tfyB4rphpzW-OyE57sM-m-hwngQRlwHv7KM01HoYjDFtFCZGncy3ejADZUN5iy5BMER-dnXoFcQat2gjfu_Zz5QfWbQ5CFZseHHtUwrfbRhaMRcO_F8Q5_FrqJiJ5IQgUGntgO2Pjhw/w640-h426/082A5524.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">Don't worry, the roll will look WAY too long at this point, but as you braid it...of course...it will become shorter.</span><p></p><p style="text-align: left;"><span style="font-size: x-large;">Taking a sharp knife or a sharp pizza cutter, cut the roll lengthwise twice...so you have 3 separate pieces.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hAd3jHq0ksm3otNokm5yEnnfRw74k23DKLFmwSQMFv3Fyn9aJB3EYl7SBh_3vxWvs78UGjGj5POOJhiNCH1yjQvDGImdkTU6B4ENI_ghv5agLS4FKdQJIaG9c2ES45GmEviwmCrumnE0Pfjf7Usj261Y9SGiJmyj6BlmnkCO86JCTMYO0gEOsvv7KQ/s8688/082A5526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5hAd3jHq0ksm3otNokm5yEnnfRw74k23DKLFmwSQMFv3Fyn9aJB3EYl7SBh_3vxWvs78UGjGj5POOJhiNCH1yjQvDGImdkTU6B4ENI_ghv5agLS4FKdQJIaG9c2ES45GmEviwmCrumnE0Pfjf7Usj261Y9SGiJmyj6BlmnkCO86JCTMYO0gEOsvv7KQ/w640-h426/082A5526.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">Turn each cut edge up so you'll see the beautiful green and cheese when the braid is done. Then you can begin braiding....if you've forgotten how to braid, here is a refresher.</span><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju7yvyXbqZCOBnh0RUIzsv3XPQSgxa52mHWbNwais1zZcax-xkkEhk5cP184Ob8ng5Ye3pb-iYQIBArJNwBN2GayfviLWyDuhU5IEpoOI_aApqaHc1ox-58y0Q8PTUPuNnTKD5G09d2kr1UsUyb-HAhlB3iJ1PvsecLQA1nKC6TFlcLOrpTJ5Tmpnkg/s1400/How-to-braid-a-bread-1208965700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="1400" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhju7yvyXbqZCOBnh0RUIzsv3XPQSgxa52mHWbNwais1zZcax-xkkEhk5cP184Ob8ng5Ye3pb-iYQIBArJNwBN2GayfviLWyDuhU5IEpoOI_aApqaHc1ox-58y0Q8PTUPuNnTKD5G09d2kr1UsUyb-HAhlB3iJ1PvsecLQA1nKC6TFlcLOrpTJ5Tmpnkg/w640-h228/How-to-braid-a-bread-1208965700.jpg" width="640" /></a></div><br /><span style="font-size: x-large;">When you've finished braiding your 3 pieces of dough, pinch the 3 ends together and fold it under the bottom; it'll look something like this. <br /></span><p></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALRg30URqDrkhUhKH_T2jTSkFBkcpgNacA-E_OowOv5YrzYIya5p2R5dMfE2tAVWEH_LDUS2JxR6ZTWZHRRMGRCalP9GCGAhsFmOonYh5QD9nOC-tCH64LX7IXkxzkKezuem6RVJNP60wd79z85K8LhjNn4vTjAyrSG5hpX6oshPJw4XWQoDBQl25Kg/s8688/082A5530.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALRg30URqDrkhUhKH_T2jTSkFBkcpgNacA-E_OowOv5YrzYIya5p2R5dMfE2tAVWEH_LDUS2JxR6ZTWZHRRMGRCalP9GCGAhsFmOonYh5QD9nOC-tCH64LX7IXkxzkKezuem6RVJNP60wd79z85K8LhjNn4vTjAyrSG5hpX6oshPJw4XWQoDBQl25Kg/w640-h426/082A5530.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">Load the parchment paper with your braid onto a jelly roll pan or cookie sheet and place it in a draftless place to rise. Allow it to rise for 1hr.</span><p></p><p style="text-align: left;"><span style="font-size: x-large;">When there is about 20 min left on the rise, preheat your oven to 350F. W</span><span style="font-size: x-large;">hen the bread is done rising and the oven is preheated, brush the loaf with a simple egg wash.</span></p><p style="text-align: left;"><span style="font-size: x-large;"> </span></p><p style="text-align: left;"><u><span style="font-size: x-large;">Egg Wash</span></u></p><p style="text-align: left;"><span style="font-size: x-large;">1 egg</span></p><p style="text-align: left;"><span style="font-size: x-large;">1 T. water</span></p><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-size: x-large;">Whisk together the egg and water and brush it onto the entire loaf right before baking. <br /></span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7l4W-u4MWKmRygz6PgTmaWT4nVOzUnTXjaTzmca9oXHDek3OITyN70eEOKmyjiAn0JBlXz65tA2NH4quAD63X0xsuQZ9Rw4cfxB73aVECpoFxe5q3t9lVBxvLeGV5jEf1AM00kV2yT4JLUFsjJkBtr9ZP_PfS6YHmzb91QhGC_8Zklx_Fkbj4NH3og/s8688/082A5532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7l4W-u4MWKmRygz6PgTmaWT4nVOzUnTXjaTzmca9oXHDek3OITyN70eEOKmyjiAn0JBlXz65tA2NH4quAD63X0xsuQZ9Rw4cfxB73aVECpoFxe5q3t9lVBxvLeGV5jEf1AM00kV2yT4JLUFsjJkBtr9ZP_PfS6YHmzb91QhGC_8Zklx_Fkbj4NH3og/w640-h426/082A5532.JPG" width="640" /></a></div><span style="font-size: x-large;"></span><p></p><p style="text-align: center;"><span style="font-size: x-large;">Bake the loaf for 40-45 min or until golden brown.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQ1vBNi7cIqY_I-OUQ2a7d7yufK5pHdx9bvJhGk6b_csApy2lwBFS1D6pJ42fyw7bV7EKzCWwHymczEgeL4QjB-542cwm-1xY7xsr2hN5DZ8q0xjeJErqNyfLV1EdPVfvseGy_akz1iDk5eVJJrJE3vjRLTCVXelRDm6EqfdAPqAuvK9Xoev0cIkOlw/s8688/082A5534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQ1vBNi7cIqY_I-OUQ2a7d7yufK5pHdx9bvJhGk6b_csApy2lwBFS1D6pJ42fyw7bV7EKzCWwHymczEgeL4QjB-542cwm-1xY7xsr2hN5DZ8q0xjeJErqNyfLV1EdPVfvseGy_akz1iDk5eVJJrJE3vjRLTCVXelRDm6EqfdAPqAuvK9Xoev0cIkOlw/w640-h426/082A5534.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">My mozzarella got toasty, and I actually prefer it that way. Remove the bread loaf and the parchment to a cooling rack and allow it to cool at least 10 min before serving.</span><p></p><p style="text-align: left;"><span style="font-size: x-large;"></span></p><p style="text-align: left;"><span style="font-size: x-large;">Our Garden wanted it with just a simple cup of my homemade pizza sauce to dip it in.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29UT0-60BIyzYJ6I7Gphc7ONrFFsG-SoXOED0QhbGHHtmHo5Kg1DVa6JQvJIF73SN-X_G6iFnZl-RN0nSg80DgAJNEC7qt0L1nrxiaNhqiPETupHH1iufvk3Y9DQZRmjRTIJuwtUwzV1Q8m2ERZkwczSpkUK-lsNAtpDhiCLNF1IKrfy3Fq3xEtXIrA/s8688/082A5539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29UT0-60BIyzYJ6I7Gphc7ONrFFsG-SoXOED0QhbGHHtmHo5Kg1DVa6JQvJIF73SN-X_G6iFnZl-RN0nSg80DgAJNEC7qt0L1nrxiaNhqiPETupHH1iufvk3Y9DQZRmjRTIJuwtUwzV1Q8m2ERZkwczSpkUK-lsNAtpDhiCLNF1IKrfy3Fq3xEtXIrA/w640-h426/082A5539.JPG" width="640" /></a></div><br /><span style="font-size: x-large;">I'm an absolute cheese fiend, which does not mix well with being lactose intolerance but...don't judge. What I did with my slabs of bread was of course try it just the way it is when it comes out of the oven, and it was DIVINE. It was crusty on the outside, and SO soft on the inside. The pesto wasn't over powering and you didn't really get an overly high amount of heat out of the red pepper. It was fabulously balanced in flavors and textures.</span><p></p><p style="text-align: left;"><span style="font-size: x-large;">But, I'm still a "cheesy garlic bread" kinda gal so...I put some butter, garlic powder, more mozzarella, and fresh cracked pepper on a couple pieces and tossed it back in the oven for a couple minutes. I dipped my bread slices into pizza sauce as well.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9GUbNjQQzPQeRzeG4wGR44Kii6S7hFnFXa_2X-CM4Ih430g-CpRRYDz9gBq4IrfYwwrHYW2GyROKQS6M7pVPuwtBXifvsSfN1UX_zcuDK1KBsOpfSMEvTZKHhGQqAbYQWULy9giEiF9Bs3a-6em634VYWzGLDiye6zMmPQj_io5XLCeILOUUmf0fZA/s8688/082A5543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik9GUbNjQQzPQeRzeG4wGR44Kii6S7hFnFXa_2X-CM4Ih430g-CpRRYDz9gBq4IrfYwwrHYW2GyROKQS6M7pVPuwtBXifvsSfN1UX_zcuDK1KBsOpfSMEvTZKHhGQqAbYQWULy9giEiF9Bs3a-6em634VYWzGLDiye6zMmPQj_io5XLCeILOUUmf0fZA/w640-h426/082A5543.JPG" width="640" /></a></div><p></p><p style="text-align: left;"></p><p style="text-align: left;"><span style="font-size: x-large;">I don't like to leave fresh baked stuff to languish in the house, luckily it's so well liked it doesn't really happen anymore. The day after I made this loaf the Sprout asked for a pizza boat; all that means is I put pizza sauce right onto the bread, sprinkle mozzarella onto the bread, and bake it. The bread was gone in 24 hrs, and not a single crumb went to waste. I promise you, there's a lot of things you can do to this including maybe even putting something like pepperoni in this braid.</span></p><p style="text-align: left;"><span style="font-size: x-large;">Whatever you decide to try, lemme know how you liked the bread and of course...enjoy!<br /></span></p>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-27260436244701693592023-01-22T13:53:00.000-06:002023-01-22T13:53:03.609-06:00Saw It On Insta....<div><p style="text-align: left;"><span style="font-size: large;">Life's been pretty insane since the last time I published a recipe on here. The military moved us (again...just wait, it'll happen at LEAST two more times before my Mister is done...) to the east coast and we landed at a base that neither of us were very wild about so we ended up living a hefty commute from the duty station because we're not fans of urban nor suburban living anymore. We wanted property, peace, and space. When 2020 happened, we were enormously grateful and blessed what we went about finding our home the way we did; with sustainability, quiet, and rural living at the top of our "must haves" which we'd learned not to try to worry about in the last 15 yrs. Making it a priority this go 'round is something neither I nor my Mister have regretted when we listen to the news or catch a few headlines of happenings near the bases. No bueno.</span><br /></p><p style="text-align: center;"> <b><span style="font-size: x-large;">Home</span></b></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_tI8WpHRopQE80KvT82PPvetmoV4bwii0MXs5UE_PlyniOqcRrujo7XvVd5jHcQQIRKF-BQNcrXhktmYjPBDn9Lr1b9Dh65BY1zq00P4hqoRVCtDpVAVhnXCwav5nog1TYM9TbSITQXgZ84oap0DmZLH3qx_-DGHwCO0B6eAPliscPEzBbURo0fFzQ/s1944/52358912_2201186089946471_6671614417341251584_n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1944" data-original-width="1296" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_tI8WpHRopQE80KvT82PPvetmoV4bwii0MXs5UE_PlyniOqcRrujo7XvVd5jHcQQIRKF-BQNcrXhktmYjPBDn9Lr1b9Dh65BY1zq00P4hqoRVCtDpVAVhnXCwav5nog1TYM9TbSITQXgZ84oap0DmZLH3qx_-DGHwCO0B6eAPliscPEzBbURo0fFzQ/w426-h640/52358912_2201186089946471_6671614417341251584_n2.jpg" width="426" /></a></div><br /></div><div style="text-align: center;"> <b><span style="font-size: x-large;">Mr. Cardinal</span></b><br /></div><div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6E2sWKbEPvnQ5VAfgS0TR3Vn3XSgeRUt591NSZbPZccnDIS_35F3Z1mc0j83F6KxH1lk_cnH8fGqNqhVcSQWaQkgX33KMRH4GjX3NuRdOQ2Conrl3RRv-56fpUluImU-Wtgg1J7Xm7vd5oWTjolUWEzjldxD6IygauYac0asDYALRMEjGW_cMW9C0A/s960/271058909_10159266171047424_6323929220130362383_n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6E2sWKbEPvnQ5VAfgS0TR3Vn3XSgeRUt591NSZbPZccnDIS_35F3Z1mc0j83F6KxH1lk_cnH8fGqNqhVcSQWaQkgX33KMRH4GjX3NuRdOQ2Conrl3RRv-56fpUluImU-Wtgg1J7Xm7vd5oWTjolUWEzjldxD6IygauYac0asDYALRMEjGW_cMW9C0A/w640-h426/271058909_10159266171047424_6323929220130362383_n2.jpg" width="640" /></a></div> </div><div style="text-align: center;"><b><span style="font-size: x-large;">Double Summer Beauty</span></b></div><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GisfvqfO3OWc_E3N9rx7F7Is4g8xtX6zQovYPnNPYiJF21sDTFI-YaVrGvNnFpRm2xsf5pL9DpVM82nMv2zmgt2PHsA2Rd-wSUQDGD4OJ3z2rUin2A10u6y3SZEUvlVp8jqboq-GAt7JnQH_NMSg1mYBu0hdvQqGUHJdvzZ17QLcoMz4Nnsl7bzfSg/s1944/94882368_3068368289894909_8416171382118809600_n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1944" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GisfvqfO3OWc_E3N9rx7F7Is4g8xtX6zQovYPnNPYiJF21sDTFI-YaVrGvNnFpRm2xsf5pL9DpVM82nMv2zmgt2PHsA2Rd-wSUQDGD4OJ3z2rUin2A10u6y3SZEUvlVp8jqboq-GAt7JnQH_NMSg1mYBu0hdvQqGUHJdvzZ17QLcoMz4Nnsl7bzfSg/w640-h426/94882368_3068368289894909_8416171382118809600_n2.jpg" width="640" /></a></div><p></p><p style="text-align: center;"><b><span style="font-size: x-large;">Autumn Remnants</span></b></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAdwoPGDFUxt7jFhJaqQElazYkFh85UmRPtoPkV6ckj1crQaPPXik9DTZUkK9LwhLxoLUorJbhBszNuZhxC6MRnjvdkZ6mEMNvZYPnkZ-qKRhnlwYxnU-n_XXcULW-YTCZBmgpT3FkyCDvuI6w9Vs6nVqSMGytNsku7s4Uz_mVNF4RngVT8C3Ur7w5w/s1944/58579415_2299897083408704_3990790977588559872_n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1944" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAdwoPGDFUxt7jFhJaqQElazYkFh85UmRPtoPkV6ckj1crQaPPXik9DTZUkK9LwhLxoLUorJbhBszNuZhxC6MRnjvdkZ6mEMNvZYPnkZ-qKRhnlwYxnU-n_XXcULW-YTCZBmgpT3FkyCDvuI6w9Vs6nVqSMGytNsku7s4Uz_mVNF4RngVT8C3Ur7w5w/w640-h426/58579415_2299897083408704_3990790977588559872_n2.jpg" width="640" /></a></div><p></p><p style="text-align: center;"><b><span style="font-size: x-large;">Magnolia Janes, Spring's First Blooms</span></b><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUAm_EOvXRGpNA5ZT8LP3dDslRCWS7WUdJj48rJm-Q7ja2MfnIm5x2UkwVUdqgQ29bxR7Dsh6Hnoky-_RxCRY31lE375nxlGO0mb_thgE_fwBMRyy-OuZf1maBCF045NRJML8O48tygrZbao8GQbPAQAixPG3AfnYDmfZsRziFbe2XyYbieSDaX0T6g/s1944/58755013_2299898136741932_8889119582887870464_n2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1296" data-original-width="1944" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsUAm_EOvXRGpNA5ZT8LP3dDslRCWS7WUdJj48rJm-Q7ja2MfnIm5x2UkwVUdqgQ29bxR7Dsh6Hnoky-_RxCRY31lE375nxlGO0mb_thgE_fwBMRyy-OuZf1maBCF045NRJML8O48tygrZbao8GQbPAQAixPG3AfnYDmfZsRziFbe2XyYbieSDaX0T6g/w640-h426/58755013_2299898136741932_8889119582887870464_n2.jpg" width="640" /></a></div><br /><p></p><p><span style="font-size: large;">I've honestly never been happier with a home we've chosen and it allowed me to make the final jump into a world I'd been planning on being in since before we had children; homeschooling, but more about that venture some other time. The saddest thing I've experienced here is knowing that we may have to leave this year. We've reached our "time limit" at this duty station and either the Mister is movin' to a new job at a nearby base or they're gonna be sling shotting us 'round the globe to Lord knows where by July. If you're the praying kind....please put in a good word for us; we'd like to stay here in our little paradise.<br /></span></p><p><span style="font-size: large;">Having more time on my hands than I thought I'd have now that we're homeschooling was also not expected. In my mind, I'd be losing it (my mind) most of the time and clamoring for time to myself at every turn. Not happenin'. Our Garden (Sprout, Sweet Pea & the Meant To Be) are well self contained units with learning and I hardly hear them or see them unless they need help or have a question. That's left me time to read scholarly studies, learn way more about CoV-2 than I ever cared to (my actual degrees are in the medical field), and treatements along with prevention measures. I'm so tired of that I could scream. I had to get creativity back in my life somehow. Stockham Hollow is still there with the homemade jams, jellies, fruit butters, baked goods, etc but I somehow added candles and scented bath salts to the mix and....still...not enough creating for my liking.</span><br /></p><p><span style="font-size: large;">One of the new banes of my existence has come to be "autoplay" features on websites like Rumble, Facebook & YouTube; you watch something and BAM...it plays somethin else, and most of the time NOT something I would've chosen if left to my own devices. A couple weeks ago, however, this feature allowed me to stumble onto a recipe on Instagram that I just have not been able to get out of my mind.</span></p><p><span style="font-size: large;">Salted Caramel Biscoff Cheesecake. Yeah, you read it right. The original video was added as a clip to a dude who watches other people cook and then pretty much repeats "Lawd...okay, no...I'm gonna trust the process....trust the process..." (frankly...he GETS me) and then posts it to his Facebook page. But in the middle of one such video was an Instagram video of an English woman making Salted Caramel Biscoff Cheesecake for her husband. You can see the video of her making and assembling the cake <b><a href="https://www.tiktok.com/@thecaketoonist/video/7169661318109121797?is_copy_url=1&is_from_webapp=v1" target="_blank">here</a></b> and watch her make the salted caramel she used in this recipe <b><a href="https://www.tiktok.com/@thecaketoonist/video/7161123720923303173?is_copy_url=1&is_from_webapp=v1" target="_blank">here</a></b>. She has the amounts and methods in her videos for both recipes, but I'm not goin' to lie to ya, I followed her salted caramel recipe to the letter and it failed. <b>Twice</b>. So I employed America's Test Kitchen caramel recipe instead...which turned out on the first try.</span></p><p><span style="font-size: large;">You'll need a kitchen scale or access to a <b><a href="https://goodcalculators.com/cooking-conversion-calculator/" target="_blank">measurement calculator</a></b> to make this properly. This is made in an 8 inch springform pan <u>with the flat part facing upwards</u>, so it's easier to fully cut the crust of the cheesecake when you're serving it. Hey....and for all you no fuss folk out there, have I mentioned this is NO BAKE?</span></p><p></p><p><span style="font-size: large;">It's no bake! Moving on to the good part...</span></p><p><span style="font-size: large;"><br /></span></p><p><b><span style="font-size: x-large;"><u>Salted Caramel Biscoff Cheesecake</u></span></b><br /></p><p><span style="font-size: large;">2 pkgs <b><a href="https://www.amazon.com/dp/B009CS35OY?ref=nb_sb_ss_w_as-reorder-t1_ypp_rep_k7_1_3&amp=&crid=3V4TZPLFAAOO2&sprefix=bis&th=1" target="_blank">Biscoff cookies</a></b></span></p><p><span style="font-size: large;">1 bag of <b><a href="https://www.amazon.com/Lotus-Biscoff-Crumble-Crumbled-Caramelized/dp/B09MR7TR9S/ref=sr_1_1?crid=2D902XWY7BKOZ&keywords=biscoff+cookie+crumbs&qid=1674331934&rdc=1&s=grocery&sprefix=biscoff+cookie+crumbs%2Cgrocery%2C105&sr=1-1" target="_blank">Biscoff cookie crumbs</a></b> (at least 400mg crumbs)<br /></span></p><p><span style="font-size: large;">165g butter, melted</span></p><p><span style="font-size: large;">300g heavy cream</span></p><p><span style="font-size: large;">2 T. organic cane sugar <br /></span></p><p><span style="font-size: large;">3.5 - 8 oz bricks of full fat cream cheese</span></p><p><span style="font-size: large;">1 recipe of salted caramel sauce - <b>cooled </b>(at least 200g)</span></p><p><span style="font-size: large;">150g of Biscoff crumbs set aside for garnish<br /></span></p><p><span style="font-size: large;"> </span></p><p><span style="font-size: x-large;"><u><b>Salted Caramel Sauce</b></u></span></p><p><span style="font-size: large;">1 c. water</span></p><p><span style="font-size: large;">2 c. organic cane sugar</span></p><p><span style="font-size: large;">2 c. heavy cream</span></p><p><span style="font-size: large;">1-2 tsp. salt (depends on how salty you like it)<br /></span></p><p><span style="font-size: large;">1/2 tsp. vanilla</span></p><p><span style="font-size: large;">1/2 tsp. lemon juice</span></p><p><span style="font-size: large;">Pour the water into a heavy bottomed 2 qt. pot then pour the sugar into the center of the pot; taking care not to let the sugar crystals stick to the sides of the pot. Cover and bring the mixture to a boil over high heat; once the mixture is boiling uncover the pot and continue to boil until the sugar syrup is thick and straw-colored and registers 300 degrees on a thermometer; it'll take about 7 minutes. Reduce the heat to medium and continue to cook until the syrup is deep amber and registers 350 degrees; another 1-2 minutes.</span></p><p><span style="font-size: large;">Meanwhile, bring the cream and salt (start with 1 tsp and see how that tastes to you...remember there's no seasoning in the cream cheese itself) to a simmer in a small saucepan over high heat (if the cream boils before the sugar syrup reaches a deep amber color, remove the cream from the heat and cover to keep warm).</span></p><p><span style="font-size: large;">Remove the pan with sugar syrup from the heat; very carefully pour about 1/4 of the hot cream into it (the mixture will bubble vigorously...dangerously so!), and let the bubbling subside. Add the remaining cream, the vanilla, and lemon juice; whisk until the sauce is smooth. (The sauce can be cooled and refrigerated in an airtight container for up to 2 weeks.)<br /></span></p><p><span style="font-size: large;">Set the salted caramel sauce aside to cool before using in the recipe.</span></p><p></p><p><span style="font-size: large;">Now, line your springform pan with parchment, and arrange your cookies around the perimeter of the pan....like so</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCFN23krCTlunvEc-VCRsGR81lwuGkED5XWGXmyRUqTvyLtDVZ0XmLqDmPjbzBdAX4IWbwno7GR2gV2mmgxUCJ_TsCYxlDgQe8E1Dee66oHq98Euv6EoIhxhYnVQVERKbNeVtpE3cX1asK_l-bnvn1BvHwuzMnvHDy89gCxzoreNPd1TmX12BGSH79A/s8688/082A5464.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCFN23krCTlunvEc-VCRsGR81lwuGkED5XWGXmyRUqTvyLtDVZ0XmLqDmPjbzBdAX4IWbwno7GR2gV2mmgxUCJ_TsCYxlDgQe8E1Dee66oHq98Euv6EoIhxhYnVQVERKbNeVtpE3cX1asK_l-bnvn1BvHwuzMnvHDy89gCxzoreNPd1TmX12BGSH79A/w640-h426/082A5464.JPG" width="640" /></a></div><br /><span style="font-size: large;">Won't lie, I used WAY more cookies than the original lady did in her recipe but I wanted to in order to cut the richness of the cream cheese filling itself. Also, like a thicker border and a thinner bottom crust typically. You can do what you like, this is one of the parts of the recipe a person can customize. Wanting a thicker border is why I bought 2 whole pkgs of the cookies AND crumbs as well, if the border of cookies were more spread out, you'd only need 2 pkgs of cookies for the whole shebang.<br /></span><p></p><p><span style="font-size: large;">Pulverize whatever cookies you didn't use on the border and put it in a bowl on your scale, add more crumbs from the bag of crumbs until you hit 400g on your scale. Pour the 165g of melted butter into the 400g of crumbs, remember to reserve 150g of crumbs for garnishing later. Use a fork to stir the butter into the 400g of crumbs, the pour into the pan and pressdown with your fork. (This is where <u><b>you</b></u> control how <b><u>thick</u></b> you want your bottom crust to be, I like it on the thin side. You may not end up using the entire amount of buttered crumbs.) Set the pan aside.<br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwT3CTG6DTmBsmQnJlkEwz9Mcu5Watj2RL89tqhyBTkY6irTaOHlwxhUqtjNseRKMYhOj7IKkAXRMK6qntq9K2M3dh7h81azuqP517CdQ1iVPSJpI3vSw4to2WTlHiVt_FuXoPArxajvlmqDiwwZocnt3uOO_xD9i0rv1VprZS_xOloJD_cE4RlsuZbw/s8688/082A5476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwT3CTG6DTmBsmQnJlkEwz9Mcu5Watj2RL89tqhyBTkY6irTaOHlwxhUqtjNseRKMYhOj7IKkAXRMK6qntq9K2M3dh7h81azuqP517CdQ1iVPSJpI3vSw4to2WTlHiVt_FuXoPArxajvlmqDiwwZocnt3uOO_xD9i0rv1VprZS_xOloJD_cE4RlsuZbw/w640-h426/082A5476.JPG" width="640" /></a></div><br /><span style="font-size: large;">In a large bowl cream the cream cheese until smooth. Then pour the <u><b>cooled</b></u> salted caramel sauce (<u>at least</u> 200g of the caramel sauce) into the cream cheese and blend well, then set mixture aside.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2n0VDFh171kJk9sUugJEutktzW89dhy7Le3pk4F5Lh4lNOgdWD1CLDEQwNxlk5RbYICdZay27MzknwBVmrfmy_cZXXl5wcuzm0JI2v-3TedQwpq50vPRe1BG1qM71B5ehW_SvgM2U-RlmUwu7VR_t9TYJsQ2ZwSPrK4gBdhfX1bppjYR75gVl2JPjQ/s8688/082A5473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2n0VDFh171kJk9sUugJEutktzW89dhy7Le3pk4F5Lh4lNOgdWD1CLDEQwNxlk5RbYICdZay27MzknwBVmrfmy_cZXXl5wcuzm0JI2v-3TedQwpq50vPRe1BG1qM71B5ehW_SvgM2U-RlmUwu7VR_t9TYJsQ2ZwSPrK4gBdhfX1bppjYR75gVl2JPjQ/w640-h426/082A5473.JPG" width="640" /></a></div><br /><span style="font-size: large;">In a medium sized bowl pour cold heavy whipping cream and the sugar into a bowl, then with the whisk attachment on your hand mixer (I recommend you do ALL hand blender for this recipe, which I've never recommended before but with this it is just easier and faster than using my KitchenAid standmixer.) whip the cream and sugar into whipped cream.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfntIRlb9_XBGCHuUfxiJ4HFA48z5rW7O-Cn99yX0aLPQ8uofoJ4rh6VZzP0NYNO6rtAwcNis_44OLLlJ9G0aKVMFZ2XHMke-ungSmXyJKV5CYI_QCmeuu83RZNdfN_eSyK-of2NySny-LgYFLlu7Dzfxn-z3K4jjhSau2exyrbOCOTElNv9RFTBsTw/s8688/082A5474.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitfntIRlb9_XBGCHuUfxiJ4HFA48z5rW7O-Cn99yX0aLPQ8uofoJ4rh6VZzP0NYNO6rtAwcNis_44OLLlJ9G0aKVMFZ2XHMke-ungSmXyJKV5CYI_QCmeuu83RZNdfN_eSyK-of2NySny-LgYFLlu7Dzfxn-z3K4jjhSau2exyrbOCOTElNv9RFTBsTw/w640-h426/082A5474.JPG" width="640" /></a></div><br /><span style="font-size: large;">Once that's formed into a loverly, thick whipped cream, fold the whipped cream into the cream cheese - salted caramel mixture with a large spatula until thoroughly incorporated. Do <u><b>not</b></u> use beaters or even attempt to do this with the whisk attachment, it'll take somma the "lift" outta your mixture and you don't want that with something that can end up being so dense already, like cheesecake.<br /></span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFVF5cbwbPVeK_VD46EdcFp0uNcmsExT1gfixBakzSbfNejDWbPB13zRqiM-H_2g0DWMNztT57OSys67t5jWHoik24VTpEZVYFpKNMhiJRm5NKHJ-kbdXguB20ZnjwYAPyoDui2BI96fiMVSJVDR72SLwZN0oZiibx9wJl6R_QZ0m8FuEb2SbZmEoeA/s8688/082A5477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFVF5cbwbPVeK_VD46EdcFp0uNcmsExT1gfixBakzSbfNejDWbPB13zRqiM-H_2g0DWMNztT57OSys67t5jWHoik24VTpEZVYFpKNMhiJRm5NKHJ-kbdXguB20ZnjwYAPyoDui2BI96fiMVSJVDR72SLwZN0oZiibx9wJl6R_QZ0m8FuEb2SbZmEoeA/w640-h426/082A5477.JPG" width="640" /></a></div><br /><span style="font-size: large;">Using a large soup spoon, place dollops of the cream cheese mixture on top of the crumb crust; use half of the mixture in this layer. Then, using a small spatula spread it gently into the cookie border...this helps stabilize that cookie wall. After you finish smoothing that mixture, sprinkle some Biscoff crumbs over that...as light or thick as you'd like, and drizzle with some of the salted caramel you've reserved. It'll look somethin' like this.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGKw71DzPq6Y6J14B19LSRamTUo9fuHLh-sK-G7rHPBuHx85u3-2Dbw3XKW_72hruP8Yf9CfH8q7OBTlh6dLaf3Ph979boQfgegz4-KrSGQaVsQA-MPFoQPuA14wqnhdD9TSpedG3b9uesit8TWYv4bPtNkl8BdT7FKNm3VYGhmjDMdHuKhAlLnyvlQ/s8688/082A5479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmGKw71DzPq6Y6J14B19LSRamTUo9fuHLh-sK-G7rHPBuHx85u3-2Dbw3XKW_72hruP8Yf9CfH8q7OBTlh6dLaf3Ph979boQfgegz4-KrSGQaVsQA-MPFoQPuA14wqnhdD9TSpedG3b9uesit8TWYv4bPtNkl8BdT7FKNm3VYGhmjDMdHuKhAlLnyvlQ/w640-h426/082A5479.JPG" width="640" /></a></div><br /><span style="font-size: large;">Then carefully dollop the remaining cream cheese mixture over that middle peek-a-boo of crumb 'n' salted caramel; use a small spatula again to smooth out the top of the cream cheese.</span><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGP5EA2xwC8N8dI7gWu74_orlLULjX9gQrzS_7re-bQES0IYMYzvQS4DbNR0bBc5uibhOE2yvZpEx2YFlVd5Evc7RR9wParqWS1vQxAwgGExtbvzqT7s9oZwxjq3VwHboKE_0JPsN81BTKBJpQIFr_TR6F9P2FoJcB5yKAY716pJtNlhRzsXCNvbCWsA/s8688/082A5483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGP5EA2xwC8N8dI7gWu74_orlLULjX9gQrzS_7re-bQES0IYMYzvQS4DbNR0bBc5uibhOE2yvZpEx2YFlVd5Evc7RR9wParqWS1vQxAwgGExtbvzqT7s9oZwxjq3VwHboKE_0JPsN81BTKBJpQIFr_TR6F9P2FoJcB5yKAY716pJtNlhRzsXCNvbCWsA/w640-h426/082A5483.JPG" width="640" /></a></div><br /><p></p><p><span style="font-size: large;"></span></p><p><span style="font-size: large;">Following the simple garnishing directions in the video, I placed a light weight lid (she used a bowl) over a small salted caramel patch already drizzled in the center (under that lid) and using a small spoon, sprinkled remaining Biscoff crumbs between the upside down lid and the cookie wall.</span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLCu5h2890tH9yOBnTtcTRdUv0Ss-uIsfZ8snFCfYFf47v6ySi-Jfef4ZBSLdx2FpAiwU58_eP0xwM5SFjix7R0DGoF2B7Q-npxmpg5_sYVANr-RXYcdvGz8Bfng7rYqOpu5_HgGZf9LD4k0yLUr6X9CboLvdMsPu1gP0kQDutD2TJ_CfzQOUyEYvpg/s8688/082A5485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLCu5h2890tH9yOBnTtcTRdUv0Ss-uIsfZ8snFCfYFf47v6ySi-Jfef4ZBSLdx2FpAiwU58_eP0xwM5SFjix7R0DGoF2B7Q-npxmpg5_sYVANr-RXYcdvGz8Bfng7rYqOpu5_HgGZf9LD4k0yLUr6X9CboLvdMsPu1gP0kQDutD2TJ_CfzQOUyEYvpg/w640-h426/082A5485.JPG" width="640" /></a></div><span style="font-size: large;"> </span><p></p><p><span style="font-size: large;">Remove the lid and if there is any salted caramel sauce remaining, pour it into the center on top of the caramel patch already there, making it nice 'n' thick.</span></p><p><span style="font-size: large;"> <br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSoNO4jL4oRouuAywA9OUcQlCu8i0daj8rgGsVm6jpymxpbpFapronoSSAGu4e0mrG5U7hKfe6xuQ5C7osXBbIUNRQ6ld5J2yAS4W6g1rguxAXH9Q1ArepB42zdJu1t6Ia9iuh4YJkx8v24JL4CdBoFL5IDyRjIG5KKjWqLABJG3HJC4YZPQO90VTIA/s8688/082A5490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYSoNO4jL4oRouuAywA9OUcQlCu8i0daj8rgGsVm6jpymxpbpFapronoSSAGu4e0mrG5U7hKfe6xuQ5C7osXBbIUNRQ6ld5J2yAS4W6g1rguxAXH9Q1ArepB42zdJu1t6Ia9iuh4YJkx8v24JL4CdBoFL5IDyRjIG5KKjWqLABJG3HJC4YZPQO90VTIA/w640-h426/082A5490.JPG" width="640" /></a></span></div><span style="font-size: large;"><br /></span><p></p><p><span style="font-size: large;">Slice when ready to serve. This could probably feed 10-12 sane people, or about 8 people who are willing to eat themselves into diabetic comas.</span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBrQ6fDmTpFrS4sj3IhrqSXXOfQvTIxL9d-cSN-WQHdoFEzpWlzjtYdbKIKuakWfUiXYHWiW8R76v4V4g-AdS0mwuN7pjBuFRkxmJuSWdQLlgEcWAymzFAQt407Xn_Aa1KXUsbC0jTBfYBIuoe-QEeuuGfGXaTk-dtFTkeatcvHnfwI_JQBB_rPl0Fw/s8688/082A5493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBrQ6fDmTpFrS4sj3IhrqSXXOfQvTIxL9d-cSN-WQHdoFEzpWlzjtYdbKIKuakWfUiXYHWiW8R76v4V4g-AdS0mwuN7pjBuFRkxmJuSWdQLlgEcWAymzFAQt407Xn_Aa1KXUsbC0jTBfYBIuoe-QEeuuGfGXaTk-dtFTkeatcvHnfwI_JQBB_rPl0Fw/w640-h426/082A5493.JPG" width="640" /></a></span></div><p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJX1XX8jwtX_QNDFf1_2vLeGf3sb1cpfcxJ_w-38yICjYvGlBCVDmCQ9TIk4s-hZ2PT4_64GrIs8uAvkqT8LVX2OkfKyde9KK9ZMeXA7-cbzCjtea33SHqYtrgOKemR78c9bLpcpkc_4jhl34TkUJBzZFkmDAjYtiMsqKZJxb_6ejaUvZTR5gMLVAF7A/s8688/082A5494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJX1XX8jwtX_QNDFf1_2vLeGf3sb1cpfcxJ_w-38yICjYvGlBCVDmCQ9TIk4s-hZ2PT4_64GrIs8uAvkqT8LVX2OkfKyde9KK9ZMeXA7-cbzCjtea33SHqYtrgOKemR78c9bLpcpkc_4jhl34TkUJBzZFkmDAjYtiMsqKZJxb_6ejaUvZTR5gMLVAF7A/w640-h426/082A5494.JPG" width="640" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EHTUJO7g5v1BLvNHyl7lRJK8MQt77QT7SHnXA_MbvggcEQ0gN2BFFPRYz0ydMUQfTphCDrI9ZNtIpkAT3Mz38IaimUrzGaPCAWNOwfUhOguBR3EzDtLpmlfjYThlzU1H5Tl73zFDo0ntK-z1YNJD4-48VuKgmB8ra65Crs9JhOYDmuk3rWfskHObgw/s8688/082A5495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5792" data-original-width="8688" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EHTUJO7g5v1BLvNHyl7lRJK8MQt77QT7SHnXA_MbvggcEQ0gN2BFFPRYz0ydMUQfTphCDrI9ZNtIpkAT3Mz38IaimUrzGaPCAWNOwfUhOguBR3EzDtLpmlfjYThlzU1H5Tl73zFDo0ntK-z1YNJD4-48VuKgmB8ra65Crs9JhOYDmuk3rWfskHObgw/w640-h426/082A5495.JPG" width="640" /></a></div><br /><p style="text-align: center;"></p><p><span style="font-size: large;">Biscoff cookies are something I can easily compare to speculoos; a crisp, melt in your mouth "spiced" Belgian butter cookie. I am a super fan of speculoos covered in a light coating of white chocolate, it tames the spices so well, its hard to believe it's white chocolate....which I normally don't go for. Biscoff, I hear, are served on commerical airplanes a lot these days. (I wouldn't know, I stopped flying in 2005.....reasons. *cough* TSA invasion of privacy *hack* *cough*) The salted caramel cream cheese filling does the same thing to the cinnamon in Biscoffs that white chocolate does to speculoos...takes the heat and intensity out of the cinnamon in the cookie and it tastes much more mild than you'd expect.</span></p><p><span style="font-size: large;">This tastes absolutely incredible. It's a winning combination, and for someone that isn't fond of cinnamon in her desserts, I can honestly say the cinnamon is <u>so</u> muted by all of the other flavors that I sort of forgot those cookies had cinnamon in them at all.</span></p><p><span style="font-size: large;">Now....changes. After making this recipe, cutting it, trying to plate it, etc I'm telling you there are two changes to this recipe and configuration that <u>need</u> to be made if and when I make this in the future:</span></p><p></p><p><span style="font-size: large;">First, I'd add MORE salted caramel sauce to the cream cheese/whipped cream mixture, double it to 400g of sauce. </span></p><p><span style="font-size: large;">Second, I'd employ a <u>square</u> cheesecake pan instead and NOT stagger/fan the Biscoffs out; instead push them flush up against the side of the pan and secure them or turn all the cookies into crumbs and press it into a springform like you would for any other cheesecake you'd make. I'd use cut pieces of cookie to garnish the top only.</span></p><p><span style="font-size: large;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcSnvJWnQ6hOEkKtVa5h-DkD7E24GZJ23x0283isHFCLoWYaSXchgIae50A_0nVUArVJSh4bqJfkSUuJOng1tdI2G_Gpc8h0IVksZ3yKvjPWXE__eHOaQCIM61HuhqC5O2KiIkDQCNA-erGpiF2roDZAYgWaG_vQAy63VSACK4JFMR-KZ7Qgqnf8sOg/s1500/813W55UpWWL._AC_SL1500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1185" data-original-width="1500" height="506" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivcSnvJWnQ6hOEkKtVa5h-DkD7E24GZJ23x0283isHFCLoWYaSXchgIae50A_0nVUArVJSh4bqJfkSUuJOng1tdI2G_Gpc8h0IVksZ3yKvjPWXE__eHOaQCIM61HuhqC5O2KiIkDQCNA-erGpiF2roDZAYgWaG_vQAy63VSACK4JFMR-KZ7Qgqnf8sOg/w640-h506/813W55UpWWL._AC_SL1500_.jpg" width="640" /></a></span></div><span style="font-size: large;"><br />Other than that, I can safely tell you that this is a dessert that will wow any crowd, and be a new "fave" that people request for special occasions. The Scandahoovian in me feels compelled to say...if you're looking for a way to add lemon sauce to this (lemon curd with gingerbread cake is a staple at Christmastime on a lot of Scandanavian tables.) I can tell you with surety that substituting lemon curd in the cream cheese filling AND with the Biscoff crumbs will be another winning combo that people will love. The acid of the lemon will help harpoon the richness of the cream cheese filling in a way that will be hard to deny. Also...there is a distinct possibility pouring a packet of white chocolate Jell-o pudding into the cream cheese could have an interesting flavor combination. Sky's the limit!<br /></span><p></p><p><span style="font-size: large;">I hope you enjoy this recipe, and if you do decide to make it, lemme know what you think about it and what changes you made... Happy cookin', folks!<br /></span></p><p><br /></p>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-20580396298683631472016-09-17T02:00:00.000-05:002016-09-17T02:00:05.443-05:00Spicy Beef with Black Bean & Corn Salsa on Rice<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">This year has been quite busy with surgeries, <span style="color: black;"><a href="https://www.facebook.com/StockhamHollow/" target="_blank"><b>Stockham Hollow</b></a></span>
business, school, and family life. I usually have gobs and gobs of
things to say about where the recipe came from and blab about certain
food obsessions but this recipe honestly came from a short conversation I
had with my Mister before he walked out the door to go somewhere last
week. It went sort of like this....</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"It looks like it is going to rain out today. I feel like making a roast or something." - Me</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"I wonder how a beef roast would taste with cinnamon on it." - Mister</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">*I blink at him with a "WTF did you just say?" look on my face*</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">more pause</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"Sure,
yeah....I mean Latin cuisines use it all of the time. Especially with
smoky sorts of spices like cumin and also with chiles." - Me</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"Tacos!" - Mister</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">*I
threw a kitchen towel at him because when I don't know what to make for
dinner and I make the mistake of asking him...his answer is "Tacos",
every.SINGLE.time.*</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"I'm not making tacos, dork. You're going to be late." - Me</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">"Love you!...." - Mister</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">*door closes* </span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">I
got up to look out the patio door window and realized my pepper patch
and roma patch were still producing SO much....it annoyed me. Which
seems horrible to say. I feel like Stockham Hollow and all of the
gardening and canning I have been able to do is such a blessing but I
haven't been feeling so hot lately. Been working on a new diagnosis of
vascular EDS and EDS itself comes with a bunch of symptoms that just
suck...add to it vascular instability and you have a circus for your
health. The sort of circus that is a nightmare...and everything is
always broken lol</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">I walked out the back door to see what I had to bring in...tomatoes, red chiles, green chiles, Hot Hungarian Wax peppers, Anaheim peppers, green bell pepper, cukes, watermelon, squash... We had peppers coming out of our ears! Growing up it wasn't really a thing in Minnesota, but we loved salsa so my mother made it. Most of the time she made it from store bought ingredients including HUGE cans of stewed unseasoned tomatoes from Sam's Club. I am not a fan of primary bulk of ingredients being canned to begin with and I have never really been in love with tons of tomatoes on or in anything. So I surveyed my harvest and decided on Black Bean & Corn Salsa and dinner was planned from there.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">This recipe LOOKS long but it is a lot of seasonings in list form. If it weren't for me liking my salsa cold when there are black beans...this whole recipe from start to table only takes about 35 minutes, even with all of the chopping for the salsa. </span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">****Note about red chiles!!! I used THREE seeded red chiles in my salsa. My heat level was HOT. I did that on purpose. For medium, use 2 and for mild use 1. Don't kill yourself lol **** </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></i>
<b><u><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Spicy Beef with Black Bean & Corn Salsa on Rice</span></span></i></u></b><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">3 T. organic extra virgin olive oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">2 ears of corn, kernels removed from the cob</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2 c. organic canned black beans, rinsed</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 large green bell pepper, stemmed, seeds removed, & chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">5 small roma tomatoes, cored, seeded, and chopped </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">3 small red chiles</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 T. of fresh organic cilantro chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 T. fresh organic lime juice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/4 c. white onion chopped with a Pampered Chef hand chopper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 garlic cloves minced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">fresh cracked pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 drop of Young Living essential oil of Lime<span style="font-family: "times" , "times new roman" , serif;"> (<span style="font-family: "times" , "times new roman" , serif;">op<span style="font-family: "times" , "times new roman" , serif;">t<span style="font-family: "times" , "times new roman" , serif;">io<span style="font-family: "times" , "times new roman" , serif;">nal<span style="font-family: "times" , "times new roman" , serif;">)</span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">I tossed the olive oil, lime juice, red chiles, cilantro, salt, pepper, lime essential oil, and garlic into my Magic Bullet mixer and just let 'er RIP. I let it go on for a good minute...almost 2 so I could make sure the oil and juice were completely emulsified and wouldn't separate once they were poured over the vegetables to complete the salsa.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Pour the lime sauce mixture over the rinsed black beans, corn kernels, white onion, roma tomatoes, and green bell pepper in a medium sized glass bowl, preferably with a lid. Then stir thoroughly with a spoon, put on the lid, and let it sit for at least 2 hours or until cooled through. You don't HAVE to let it sit that long, but I like my salsa cold when there are black beans in it. It is a texture thing lol</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"></span></span></i><br />
<u><b><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Spicy Beef</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 tsp. cumin</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 tsp. chili powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">2 tsp. ground coriander</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/4 tsp. cinnamon</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/4 tsp. sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/4 tsp. fresh cracked black pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/4 tsp. organic evaporated cane juice or cane sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 tsp. organic extra virgin olive oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2 lbs beef, cut into cubes (use your favorite cut of beef!)</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Cube your favorite cut of beef and toss it all into a bowl. Throw the seasoning and oil onto the pile and stir with a spoon or with rubber gloves on your hand...also tossing it into a ziploc and massaging it works. When every cube of beef is nicely coated, set it aside for 30 minutes to a hour so the spices can work on the beef.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">While the beef is roominating and the salsa is cooling, cook your rice. I used basmati because my family and I love the nuttiness of it with the Indian spices we all favor and there are a lot of those same tones in Latin cuisine so basmati is a good pairing. </span></span></i><br />
<br />
<u><b><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Rice</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 c. organic beef stock</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">2 c. organic basmati rice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 T. organic extra virgin olive oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">fresh cracked pepper </span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Pour the stock and some sea salt and pepper into a large pot and bring it to a low boil and pour in the rice and olive oil. Stir to make sure you get the oil on as much rice as possible. Cook the rice per the package instructions for length of time and covered or uncovered as indicated. I always cover mine, it keeps it from drying out.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">When the rice is finished, flash fry the beef cubes in a large skillet using 4 T. of organic olive oil and vegetable oil or butter...so it can fry without creating smoke from the olive oil. As soon as the outsides of the meat are browned, cover it and turn the eat off and leave it on the burner to finish. This will make medium to medium well beef cubes.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Put about 1/4-1/2 c. of the cooked rice on your plate, then 6-8 cubes of beef and maybe a spoon of drippings on the beef, and add a healthy 1/4 c. of the black bean and corn salsa to the top of your meat. There...you're ready to eat!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">This<span style="font-family: "times" , "times new roman" , serif;"> turned out to be on<span style="font-family: "times" , "times new roman" , serif;">e of<span style="font-family: "times" , "times new roman" , serif;"> the most balanced dinners I have ever made as far as all of the parts working so well on their own but just....INCREDIBLE when you have a little of everything <span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">in one bite. Perfect salt, perfect sweet, perfect texture on the meat, perfect fresh crunch to the <span style="font-family: "times" , "times new roman" , serif;">peppers in the salsa, and the <span style="font-family: "times" , "times new roman" , serif;">basmati rice <span style="font-family: "times" , "times new roman" , serif;">was an excellent<span style="font-family: "times" , "times new roman" , serif;"> choice for this <span style="font-family: "times" , "times new roman" , serif;">Latin spice profile. </span></span></span></span></span></span></span></span></span></span></span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "times" , "times new roman" , serif;">Everyone loved it as well....a<span style="font-family: "times" , "times new roman" , serif;">ll of the children, <span style="font-family: "times" , "times new roman" , serif;">my Mister, and I. I wasn't expecting that at all but i<span style="font-family: "times" , "times new roman" , serif;">t certainly is fun to see the children reacting to the parts of it they loved the most.<span style="font-family: "times" , "times new roman" , serif;"> This is a new fam<span style="font-family: "times" , "times new roman" , serif;">il<span style="font-family: "times" , "times new roman" , serif;">y favorite<span style="font-family: "times" , "times new roman" , serif;"> and because I can totally control the heat of t<span style="font-family: "times" , "times new roman" , serif;">he salsa and the m<span style="font-family: "times" , "times new roman" , serif;">eat spice, this is a recipe I'd be co<span style="font-family: "times" , "times new roman" , serif;">mfortab<span style="font-family: "times" , "times new roman" , serif;">le with <span style="font-family: "times" , "times new roman" , serif;">cooking and fee<span style="font-family: "times" , "times new roman" , serif;">ding to guests wit<span style="font-family: "times" , "times new roman" , serif;">h<span style="font-family: "times" , "times new roman" , serif;">out a second th<span style="font-family: "times" , "times new roman" , serif;">ought. Try this dish on your family or f<span style="font-family: "times" , "times new roman" , serif;">rien<span style="font-family: "times" , "times new roman" , serif;">ds, I promise you won't regret it and they'll be thankful.....and stuffed! Enj<span style="font-family: "times" , "times new roman" , serif;">oy!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com3tag:blogger.com,1999:blog-7632360027653480310.post-408544197308846962016-02-28T02:30:00.000-06:002016-02-28T02:30:16.519-06:00GF DF Chicken Bacon Garlic Spinach Spicy Penne<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Yeah, the title is long, but that is what it is and I have learned the hard way (because I do it as well...) that if you don't mention in the title whether or not something is gluten free or dairy free and that is what people are searching for, you'll be a up a creek in no time with your readership. SO there it all is, in black and white. Dairy free, gluten free and unbelievably satisfying. A dish the whole family will love...even the tiniest of kiddos!</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">There isn't much background to this recipe. I saw it on Facebook a while back, decided to fiddle with it so I could eat it which included changing the spice/heat level to be child friendly, use almond milk and almond cheeses in the place of all of the dairy (you have NO idea how wonderful almond cheese does as mozzarella and parmesan, you just have to try it!), and sprouted grain fettuccine pasta. The pasta is important, especially if your little's favorite thing to eat is spaghetti...using a fettuccine, linguini, or spaghetti noodle will be the difference between dinner and DUD on your dinner table. You eat first with smell...then eyes. Never forget that order, mouth and tummy come far after the initial seduction. It is the same for a child as it is for an adult. Even more so on the "eyes" portion. Most children shy away from trying something that looks "new" or "different". I am just DEEPLY grateful we have crossed the threshold of the "two bites no matter what" rule with most of the littles here. Praise to all appropriate beings that it is so......</span></span></i><br />
<br />
<u><b><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">GF DF Chicken Bacon Garlic Spinach <span style="font-family: "times" , "times new roman" , serif;">Sp<span style="font-family: "times" , "times new roman" , serif;">icy Pen</span></span>ne</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1-3 T. garlic infused grapeseed oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 T. reserved bacon fat</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1.5 lbs. chicken breasts, cook then cut into strips </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp. paprika</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp. fresh cracked black pepper </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 drop of oregano essential oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 drop of thyme essential oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 drop of basil essential oil</span></span></i><br />
<b><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 tsp. Italian seasoning (IF YOU DON'T HAVE OILS ONLY!)</span></span></i></b><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">5 med. San Marzano or Roma tomatoes, cubed</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 c. blanched spinach (can use drained, frozen if that is what you have! spinach is spinach, folks!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">5 cloves garlic, pressed (if you don't have a press, mince it)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. crushed red pepper (increase to 2 tsp. if you like heat)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">5 or 6 strips of bacon (cooked, drained, and julienned (cut into thin strips) for your long noodle pairing)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 1/4 c. almond milk</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2 c. almond milk parmesan or mozzarella cheese, grated</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 box <span style="font-family: "times" , "times new roman" , serif;">glut<span style="font-family: "times" , "times new roman" , serif;">en free <span style="font-family: "times" , "times new roman" , serif;">penne</span></span></span>, cooked per box instructions</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">extra grated almond milk cheese for serving, optional</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">fresh cracked black pepper</span></span></i><br />
<br />
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<![endif]--></span></span><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"></span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">In a large skillet, on med-high heat, heat the olive and bacon oils until they crackle well. Toss together in a small bowl the paprika, sea salt, and fresh cracked pepper then sprinkle HALF of it on the tops of your chicken breasts. Add the chicken SEASONED SIDE DOWN to the warm oiled pan and cook on one side on med-high heat for 1
minute. While it is cooking, sprinkle the uncooked sides facing you with the other half of the paprika, sea salt, and fresh cracked black pepper mixture. Flip the chicken over, and cook on the other side for 1
minute on high heat. Reduce heat to med-low, flip chicken over again and cook,
covered, for several minutes until no longer pink in the center (you'll have to slice it and check...better safe than pukin yer guts out!). Remove chicken
from the pan and keep chicken warm by setting it in the microwave or covering it with foil until it has rested at least the same amount of time it took to cook it or until .</span></span></i><br />
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<a href="https://2.bp.blogspot.com/-Tb3e5uaQ2Lc/VtHuAvxkZ5I/AAAAAAAAPsU/-6CElW2vpCc/s1600/IMG_6676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-Tb3e5uaQ2Lc/VtHuAvxkZ5I/AAAAAAAAPsU/-6CElW2vpCc/s640/IMG_6676.JPG" width="640" /></a></div>
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">To the same pan (with the chicken drippings, etc), add your chopped tomatoes,
blanched spinach, pressed/minced garlic, crushed red pepper, 1/3 of the chicken, julienned and HALF of your bacon (already cooked, drained and julienned). Toss everything with tongs in your pan to gently mix it.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">In the meantime, bring a large pot of water to boil, add
pasta and cook it according to instructions. Drain the pasta of MOST of the water and put it back into the pot you boiled it in. While it is still warm, drizzle 1 T. of olive oil on the pasta and toss the pasta in the oil...this will prevent it from sticking together as it waits to be added to the sauce. </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Add your almond milk and bring pan to a low boil. Only after half and
half starts boiling, add grated almond cheese, then immediately to a simmering heat, allowing the cheese to melt and the sauce appears to be thickening and becoming more creamy, it should only take a minute or 2. Remove sauce from the heat. Check the flavor, add more sea salt if necessary but leave the decision for more fresh cracked pepper to your dinner guests/family. NOW is the time to add the essential oils to the sauce. ONE drop of each oregano, thyme, and basil. Never boil essential oils it destroys their properties. Heat does activate them but heating them to a boiling temperature ruins their molecular structure. If you are too paranoid to add this to the warm sauce, instead mix these three oils with the 1 T. of olive oil that you drizzle on your noodles. That will surely not ruin the properties of these beautiful oils! Also....it will make your noodles stand out on their own in the dish rather than them disappearing into the mix. Your decision!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Add your pasta to the skillet of sauce. Add remaining julienned bacon, season with more salt if necessary. Slice
the remaining 2/3 of chicken into thin strips. To serve, top the pasta with
chicken strips and grated almond cheese, if desired.</span></span></i><br />
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<a href="https://3.bp.blogspot.com/-9fD4WTRrUzg/VtHupGrXz7I/AAAAAAAAPsk/-xysLzXpwCA/s1600/IMG_6679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-9fD4WTRrUzg/VtHupGrXz7I/AAAAAAAAPsk/-xysLzXpwCA/s640/IMG_6679.JPG" width="640" /></a></div>
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<i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;"> <span style="font-family: Times, "Times New Roman", serif;">I'll keep this short and sweet... It was perfection on a plate! Veggies, creamy sauce even without any dairy anywhere near the plate, and succulent, wonderfully seasoned chicken with gluten free penne...all the parts of the pyramid covered all in less than 30 minutes! I hope you and your family enjoy it as much as we all did...wasn't a speck left on any plate. That's quite the success in this household these days.</span></span></span></i></div>
Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com1tag:blogger.com,1999:blog-7632360027653480310.post-45599876275612718572016-01-31T02:30:00.000-06:002016-01-31T09:33:18.167-06:00Allergy Free Living....<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">Last January<span style="font-family: "times" , "times new roman" , serif;"> I</span></span> became aware of how horribly high the inflammation levels in my body ha<span style="font-family: "times" , "times new roman" , serif;">d</span> become when I was coming down off of the prescription percocet I had been on from July 2014 through the month of December. Yeah, you read that right. I never knew what Rx percocet withdrawal felt like until I was in the middle of it during the last week of December 2014 going through the first week of th<span style="font-family: "times" , "times new roman" , serif;">e <span style="font-family: "times" , "times new roman" , serif;">month of January 2015</span></span>. HELL.ON.FIRE.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Every single cell in my body was screaming! This all started on a Tuesday evening. I was incapacitated. The Meant to Be's emergency c-section birth is what brought it all about. A larger than normal opening for an unknown danger that might be lurking inside of my womb... In the hospital I was on a Dilaudid pump, which in truth...helped VERY little to...not at all. I asked for heat compresses and that actually seemed to do more than the meds. Little did I know...my body was already hooked, which was why it wasn't working. When I went home they tried hydrocodone with little success and, with trepidation on my part (percocet used to loop me six ways to Sunday before I had children...) I consented to trying percocet for pain. It was a success. I could function on it and it didn't stop working over time. That was July... By September I had been recovering for 12 weeks. I was sitting in my general practitioners office crying about my back, neck, and head pain. But, I didn't know THEN what was causing it. I attributed my pain to my Arnold Chiari Malformation I with <span style="font-family: "times" , "times new roman" , serif;">S</span>yringomyelia....thinking that having 2 babies back to back just pushed me over the edge from "I can handle this..." to..."My, God, I am <span style="font-family: "times" , "times new roman" , serif;">dying, ar<span style="font-family: "times" , "times new roman" , serif;">en't I?</span></span>". He tried me on tramadol...almost anything he could to avoid percocet. We discussed the use of Neurontin (originally formulated for BIPOLAR DISORDER...yeah, you read that properly...but also used for epileptics, and now...these days, for chronic, moderate nerve pain) in conjunction with percocet for my pain and moved forward.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">I ended up switching providers within the same clinic because they finally agreed with me...with my medical problem list, I needed an internist. So I got one. Working with him <span style="font-family: "times" , "times new roman" , serif;">was</span> one of the best things that happened to me. A wonderful doctor who is obviously compassionate, but also a man of God. He prayed with me in my last appointment...for me, my husband, and my children. For us all to get through this time in my life while I work out the kinks in my health to become strong again. One of the things that happened at that appointment was he told me that he couldn't give me perocet until the 5th. The withdrawal that ensued was almost unbearable. I couldn't function. Until then, I didn't realize EXACTLY how long I had been on percocet. That was a Wednesday. By Saturday I was feeling like drastic measures had to be taken beyond allowing my body to withdrawal from the medicine. I needed to get my levels of inflammation in check. NOW!...not later.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">I have always known I have had a sensitivity to gluten. Most of the women in my family do. I have always known I was lactose intolerant as well. I tried to mind screw myself into believing that I could eat organic forms of this and that and be fine. Truth be told...even soy is causing inflammation in my body. So in ONE day...in ONE minute I decided to go gluten free, dairy free, soy free, refined sugar free (this was easy...I already do that). Eventually I will try going egg free as well, but while I work through this and get a balanced protein cycle going on, I just have to keep eggs in the mix for now. They don't seem to be bothering me but I have already noticed...even grass fed beef or bison...I can't do that more than once a week. My body goes into full revolt and it lands in my tummy like a BRICK.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">The results??....well...</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">On Friday, before this decision, I was at physical therapy and I cried twice during my session about being on withdrawal and wanting to NEVER be on pain meds for life (Arnold Chiari Malformation I, <span style="font-family: "times" , "times new roman" , serif;">S</span>yringomyelia, <span style="font-family: "times" , "times new roman" , serif;">D</span>egenerative <span style="font-family: "times" , "times new roman" , serif;">D</span>isc <span style="font-family: "times" , "times new roman" , serif;">D</span>isease, arthritic sacrum, and <span style="font-family: "times" , "times new roman" , serif;">F</span>ibromyalgia) because I can't go through this withdrawal again, etc., etc. I was a full blown emotional mess. Fast forward to my physical therapy session <span style="font-family: "times" , "times new roman" , serif;">the following</span> Monday. My therapist noticed a difference in me when I walked in the pool door. I told her what I did on Saturday and that I was also in the process of coming off of the Neurontin (When you don't actually NEED neurontin, it can cause all sorts of wild side effects. I was having constant numbness and tingling in my left thumb and periodically in my WHOLE left arm.) as of Saturday and I was already getting feeling back in my thumb! I couldn't believe that part! I had been complaining to my internist about it for two months. I halved ONE dose ONE time for ONE day and the feeling came back! Remarkable. When that happened, coupled with the results I was already noticing with my gut not pooching out as much from laying off the gluten (intestinal inflammation causes abdominal distention)...I was on my way to getting my body back. And in good condition! Fast forward a year....<span style="font-family: "times" , "times new roman" , serif;">it is now <span style="font-family: "times" , "times new roman" , serif;">February 201<span style="font-family: "times" , "times new roman" , serif;">6 tomorrow.</span></span></span></span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">So...how does this relate to this flog site? Well...if you're willing, you're about to embark on a NEW journey with me. A journey to see if I can still make FABULOUS food that looks great, smells divine, and is healthy....all while fitting into the mold of excluding most of the known food allergens from the menu. No gluten, no dairy, no wheat, no refined sugar...and eventually...no eggs.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Wanna come along for the ride? </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Oh good! I hoped you'd say yes!</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"><br /></span></i></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">One of my primary concerns is my family. I can be pretty crunchy when I want to be as far as food and sticking to a diet that *I* need to be on, but what about the rest of them...? Do they suffer from the same allergies? I tested this out in a variety of ways. One of the things I was doing was trying to heal my "leaky gut" while eating differently. Using "IntestiNEW" in the morning and drinking 1 ounce of liquid Aloe Vera in the morning and 1 ounce at night. I was feeling pretty awesome in just 48 hours. In fact...my menses that had been non-existent and totally out of whack since the Meant to Be was born was BACK...and NORMAL. In just 48 hours! So...all three of our little ones have been ill for quite a spat here. What if I started giving THEM aloe? So I did. The Sweet Pea showed improvement in 48 hours, the Sprout's nose stopped running, and the Meant to Be was markedly improved in just HOURS...according to my Mister. HE was the one that noticed. I also rubbed his tootsies down with Ravintsara essential oil, ran it gently down his torso and across the top of his forehead. In 5 minutes he was breathing much better than he had been. </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Have I ever mentioned that I used therapeutic grade essential oils? Well, I do. I have for about 16 years now.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Anyhooo...</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">The Sprout had been begging me since we came home from Minnesota to make him more "ginger people". After "Saturday" happened I wasn't sure what to do...or IF I could do that given the new rules I'd set in place for myself and the health of my family. I had to dig into my old archives in my brain and unearth the idea of vegan butter...but soy free this time, and delve into the concept of gluten free, wheat free flours...xanthan gum...starches... *crossed my eyes* Oy... But!...my health and my family are worth it...so I'm workin' it. I will keep you posted on this progress as I find that it can still be called "progress". I have lost 4 pounds in 5 days. Remarkable how much weight your body sheds when it is letting go of inflammation and water weight that it was holding onto in order to protect your organs. Fascinating!</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">All of that ^^^^^ is how this recipe was born for gluten free, dairy free, egg free, soy free, refined sugar free....Chewy Gingerbread Cookie Cutouts... I hope you love them...He surely did, and so did everyone else! (Yes, I made these in January lol...so what if Christmas has passed. My son still acts like next Christmas is just two weeks away, as long as there is a SPECK of snow to be seen on the ground.) </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><u><b><i><span style="font-size: large;">Allergy Free Chewy Gingerbread Cookie Cutouts</span></i></b></u></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">3 c. Domata Gluten Free Flour (has the xanthan gum IN it!)</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">3/4 c. organic dark brown cane sugar</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">1 T. cinnamon</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">1 T. ground ginger</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">1/2 tsp. cloves</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">1/2 tsp. salt</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">3/4 tsp. baking soda</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">1 1/2 sticks soy free vegan butter (Earth's Balance) or lard</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">3/4 c. unsulphered molasses</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">2 T. almond milk</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">*extra organic cane sugar if pressing instead of cutting out </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Mix the flour, salt, soda, and spices in a medium sized bowl with a whisk and set aside.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">In the bowl of your stand mixer, cream together the vegan butter and the sugar. When it is fluffy, add in the molasses and milk and fully incorporate both into the mixture. Add in the dry ingredients 1/2 c. at a time until all is incorporated.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Allow the dough to chill for 30 minutes in the freezer OR 3 hours in the fridge. Both work well.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Preheat your oven to 350 F and line 4 baking sheets with parchment paper.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Divide your dough in half. Roll each half out on floured parchment paper. It doesn't stick very much, but the parchment paper is just extra "insurance" on that score. </span></i></span><br />
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<i><span style="font-size: large;"><a href="http://3.bp.blogspot.com/-yxqGipkUBbI/Vq4g9ozYdUI/AAAAAAAAPmk/nrUDODDXIws/s1600/IMG_8292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://3.bp.blogspot.com/-yxqGipkUBbI/Vq4g9ozYdUI/AAAAAAAAPmk/nrUDODDXIws/s640/IMG_8292.JPG" width="640" /></a></span></i></div>
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<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Use cut out shapes of your own choosing or....skip rolling out altogether and use a Pampered Chef medium scoop to measure out dough balls. Mash the bottom of a flat glass into some dough, then dip it in organic cane sugar, then gently press the sugar side down onto the balls of dough.</span></i></span><br />
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<a href="http://1.bp.blogspot.com/-f2mjMCD-bwM/Vq4g8mVUKYI/AAAAAAAAPmc/R2g0E8PDiKI/s1600/IMG_8293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-f2mjMCD-bwM/Vq4g8mVUKYI/AAAAAAAAPmc/R2g0E8PDiKI/s640/IMG_8293.JPG" width="640" /></a></div>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;"> </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Bake for 8-11 minutes and allow to rest on the cookie sheet for 2 minutes before removing to a cooling rack.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">Store in an airtight container for up to 1 week.</span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">You can put royal icing on these if you wish....but our Sprout likes them plain the most. Silly little boy. I love him so...</span></i></span><br />
<br />
<span style="font-family: "times" , "times new roman" , serif;"><i><span style="font-size: large;">I made the mistake of telling him I had fresh baked "Ginger People" in the kitchen when he came home. There are no photos of the completed product. In the amount of time it took me to go through his folder (they send it home everyday FILLED with things he made, paperwork for me to sign if there is any, and his take home reader for the night.....), refill his snack box for the next day, and remind him to try to use the potty before he sat down to play with the neighbor girl or watch his Octonauts show on Netflix....the Ginger People were no more. He didn't eat dinner that night, and I am okay with that. </span></i></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-4885863859327040692015-01-17T02:00:00.000-06:002015-01-17T02:00:07.208-06:00Dam Good Cake!!<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">When I was growing up there was this cake...I should just call it "Voldemort Cake" but...that would be too odd. But it was called "Better Than Sex Cake" when I was growing up. The first time I heard the name of this cake the woman that was serving it was serving it at a church function and she wouldn't even speak the word "sex" above a whisper which made me laugh even back then and makes me think of "He Who Must Not Be Named" now that I am an adult and then I laugh at both. Now...being married for 9 years and having had the cake, I can tell you...it isn't better than sex however, it IS damn good cake. There is no denying that. </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I wonder who came up with that ridiculous name?? Usually I research my recipes but I am almost embarrassed for whomever named that cake lol...she/he was obviously a deprived individual lol... I have to change the subject or it will veer severely to the left field and become a "how to" post for something that is NOT cake if I am not careful lol.. </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Moving on...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">The overwhelming majority of these recipes begin something like this...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 box devil's food cake mix</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 jar of caramel ice cream topping</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I'm going to stop RIGHT there. There is NO reason to do that! There are plenty of made from scratch cake recipes that are SO awesome that they leave box mixes in the dust! On flavor every time, but on this recipe...on ease as well. It isn't hard to make a wonderful cake from scratch at all. You just have to be committed before going into it.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Then there is the caramel sauce that gets mixed with a WHOLE can of sweetened condensed milk. Store bought sauces are so convoluted these days, I mourn for the people who choose to buy them instead of just make them at home. Homemade ALWAYS tastes better. Always. Period. The cake and caramel sauce for this cake are worth making yourself and I promise...you'll never use a box mix for Devil's Food Cake again. Ever. I would hope that you'll never use a store bought caramel sauce after this recipe just based on the extra preservatives and JUNK that is added to the store bought sauce. But, there are some folks that just aren't scared by that stuff or grossed out by it. </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Let's get started.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Dam Good Cake</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 recipe of caramel sauce</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 can organic sweetened condensed milk</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 tub TruWhip organic whipped topping</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1-2 c. Heath or Skor toffee bits</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 recipe of Devil's Food Cake</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Devil's Food Cake</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4 oz. unsweetened organic baking chocolate (Camino is good)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 c. Callebaut cocoa powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1 /4 c. boiling water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3/4 c. flour ( I use King Arthur Flour )</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3/4 c. cake flour ( I use King Arthur Flour )</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp. sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 sticks of organic unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 c. packed organic brown cane sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3 large organic cage free brown eggs</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. sour cream or goat yogurt (makes a difference!!)<br />1 tsp. vanilla paste</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350 F</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Grease a 15 x 10 inch glass cake dish with butter
and line bottom of the pan with parchment paper as well. </span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Combine
the unsweetened chocolate and cocoa in a bowl and pour the boiling water over them and whisk
until it is smooth. Sift together the flours, baking soda, and salt onto large
sheet parchment or waxed paper and set it aside.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">P</span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">lace the butter in the bowl of your stand mixer and beat at medium
speed until creamy and then add brown sugar and beat on high
until it is light and fluffy. Stop mixer and scrape down bowl
with rubber spatula. Increase speed to medium/high and add eggs one at a
time, beating about 30 seconds after each addition. Reduce speed to medium and then
add your sour cream/goat yogurt and vanilla and beat until well combined.
Stop the mixer and scrape down bowl again. With mixer on low, add about one third
of flour mixture, followed by about one half of chocolate mixture.
Repeat, ending with flour mixture and then beat until just combined. Do not overbeat. Remove bowl from mixer; scrape bottom and
sides of bowl with rubber spatula and mix gently to thoroughly combine.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Turn batter out into the baking pan and bake for 35-45 minutes checking it with a toothpick at 35 minutes and every 5 minutes after that until a toothpick inserted comes out clean.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">While cake is baking make your caramel sauce to mix with the sweetened condensed milk for the poke holes.</span></span></i><br />
<br />
<u><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Caramel Sauce</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. packed organic brown cane sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. cornstarch</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/3 c. whipping cream</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. organic corn syrup or brown rice syrup</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. organic unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 c. water</span></span></i><br />
<br />
<div style="text-align: center;">
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In a small, heavy bottomed saucepan combine sugar and cornstarch.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Then stir in the water and turn the burner on to medium heat. After that has heated up a little bit and then add in the cream, syrup, and butter. I always use brown rice syrup rather than corn syrup.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Cook and stir it until bubbling (it might even look like the cream is curdling). Cook, constantly stirring, for two more minutes. Remove from the heat and stir in the vanilla paste/extract.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">The sauce is done, now you need to add the can of sweetened condensed milk to the caramel sauce...</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Your cake should be done baking by now....</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> While the cake is still warm out of the oven grab a wooden spoon or dowel (something with a small round end on it...but larger than a toothpick of course...) so you can poke holes into the cake to pour the sauce into...</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Poke holes in a pattern or at random...it really doesn't matter how you do it...let the children help if they are old enough! This is the perfect cake to turn the children loose on. Once the holes are in the cake, pour the sauce all over the top making sure you allow it to get into all of the holes.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Now...no matter how many times I tried to top those holes off....it didn't stay, but I found out later it didn't need to....those holes were filled alright! Filled just right... At this stage the cake needs to cool to room temperature completely and then be refrigerated for 1 hour before adding one tub of whipped topping to the top of the cake. Once you add the whipped topping (I used TruWhip...it is organic but not too hard to find in places that are regular grocery stores. Even our base commissary carries it!) sprinkle on as many or as little toffee bits as you like.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"> After doing this..and subsequently trying the cake, I've decided I would be more conservative with the toffee bits next time or leave them off completely. It felt like an odd texture when it was paired with everything else. But that was just me, the Mister LOVED it...he was devouring a slice last night in BED lol...a sure sign of true love with him. He thinks I should keep the toffee on...I told him I can sprinkle it on the cake on a slice by slice basis in the future. He seemed to be okay with that notion lol</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">When you fork into this cake you are enticed with every bite by the sweet, sticky caramel sauce and super moist...and tender devil's food cake to go right ahead and take another bite, and then another...and another lol... Better than sex? Uh...not in my opinion. But...it IS damn good cake. On that my husband and I both agree. Happy baking!!</span></span></i>
Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-18269233210938403372015-01-10T02:00:00.001-06:002015-01-10T02:00:01.293-06:00Best Lemon Bars EVER!!<span id="goog_1442358045"></span><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>We had this heat wave hit us back at the end of October that threw me for a loop when we were seeing temps hit the high 70's for most of the second to last week of the month, and even one day it hit 82. No bueno. Where was my autumn? I dealt with this heat the only way I knew how...lemons... Sure, that sounds odd but, think about it. You'll get there eventually. </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>While you're making that connection in your mind about how lemons can help you cool down, I'mna give you the BEST recipe for lemon bars I've ever used. I use it in the summer primarily because it is a bar you serve cold however....if there are enough people in the house that turn up ill, I whip out this recipe and force feed lemon bars to the sick people in my home. Why? Because I always add real lemon oil to this recipe. Lemon oil has the ability to cleanse your body of toxins, supports the sympathetic nervous system, and it stimulates your immune system to respond when it is under attack. Lemon bars should be eaten year round lol....or at least add lemon oil to your water every day. But, I vote lemon bars for everyone!!</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>This recipe is super easy as far as making it and it isn't time consuming for those of you with littles. This can be made dairy free without any issues. Substitute the butter for vegan butter and substitute the whole milk for unsweetened soy milk. Flavor doesn't suffer a wink! It is all about the depth of the lemon flavor and the texture of the shortbread on the bottom.</i></span></span><br />
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<u><b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Lemon Bars</i></span></span></b></u><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><u>Shortbread Crust</u> </i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 3/4 c. flour</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>2/3 c. organic powdered cane sugar</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/4 c. cornstarch</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>3/4 tsp. sea salt</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 1/2 sticks of unsalted butter</i></span></span><br />
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<u><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Lemon Filling</i></span></span></u><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>4 large organic cage free brown eggs (taste is way better!)</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 1/3 c. organic cane sugar</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>3 T. flour</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 tsp. lemon oil</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>2/3 c. lemon juice</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/3 c. whole milk</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/8 tsp. sea salt</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Preheat oven to 350 F</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Grease the edges and part of the bottom of a 9 x 13 inch cake pan, then line the bottom with parchment paper.</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>In the bowl of your stand mixer whisk together flour, salt, cornstarch, and sugar then attach the bowl to the machine and blend in the butter.</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>When the mixture looks like yellowish colored crumbs pour out the mixture into the bottom of the greased pan and pat it into the pan firmly. </i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Put it in the fridge for 30 minutes, then into the oven and bake for 20 minutes.</i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>While the crust is baking in your stand mixer whip (with your stand mixer whisk) the eggs for a little bit, getting some air into them. Then add in the sugar and wait for it to gain a bit more volume. After 3 minutes add in the flour, lemon oil, milk, and sea salt. Let it whip for 10 minutes or so. It will help the sugar not settle to the bottom before you turn it out into the pan.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>When the timer goes off on the crust, remove the pan from the oven and turn the temperature down to 325 F. Then pour the lemon filling on top of the crust and carefully return it back to the oven.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Bake the bars for 20 more minutes or until the middle of the pan doesn't jiggle anymore when you touch the pan. Allow the bars to cool on a wire rack completely before dusting the bars with additional organic powdered cane sugar.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>***If you aren't serving them right away skip sprinkling the sugar on them and instead store them in the fridge until you're ready to serve them. Right before serving them, sprinkle them with powdered sugar. Sometimes bars WILL absorb the sugar because of possible condensation gathering on the top of the bars. Eventually the lemon filling will stop absorbing the sugar. Just keep sprinkling it lol... Trust me.</i></span></span><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">And YES! you see a metal pan in that picture up there ^^^ and a glass pan in the photo above that one. I made these bars twice in the 3 days it took me to get these photos onto my laptop and write out this entry lol... Nothing should be more convincing to you about how great this recipe is!</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">O emmm geee!! These are some of the best lemon bars I've ever had...hence the name. They shortbread on the bottom is PER-fect! It is snaps juuuuust a bit with you take the initial bite but it just melts in your mouth as you eat. The lemon oil takes the lemon flavor to a new level...a place where I've never been with a lemon bar quite frankly. I can't imagine ever finding a recipe I like better. I just refuse to believe it will happen. They are a refreshing tid bit to have with a cup of tea or as a palate cleanser after a meal like fajitas or some great Indian or Thai food. It really helps clear the deck with spicy foods that normal park it on your tongue after you eat them. Trust me, you'll fall in love with this recipe and be sharing it at all of the potlucks and picnics before too long. Enjoy! </span></span></i><br />
<br />Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-38069862969560280512015-01-03T02:00:00.001-06:002015-01-03T02:00:02.609-06:00Ya Mon!!<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Ah yes...we've come to the time of year when everyone (except me) wishes they were on some remote tropical island sipping something with a straw in it, eating exotic fruits by the truckload, and partaking in any one of a dozen warm climate region fabulous cuisines. I LOVE being cold. I'd rather be cold than hot ANY day. But not many people I know share that sentiment. I know more snowbirds that skidaddle down to Arizona for the whole of Minnesota winter (which sometimes lasts until June...) than I know folks that would do the Polar Plunge. To each their own...</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">One meal I regularly end up announcing on my Facebook page that I am making for dinner is Jerk Chicken and Coconut Rice. Everyone says it sounds wonderful, but I honestly can't remember a single person asking for the recipe. I already know why....they assume it is time consuming. Ha! Not even close. In fact, when I can't figure out what to make for dinner and it is already 2pm I know I can marinate this chicken for a couple hours and soak my rice that whole time and flip on my burners at 4:30 and dinner will be on the table by 5pm without batting an eyelash. The biggest dilemma I have once I decide to make this meal is what vegetable to serve with it that the children will actually eat. They eat the chicken and the rice but...the accompanying veggie is always a toss up. We went with carrots this time....it went over with mixed results. Let's get started...the chicken has to soak in the marinade for at least 2 hours. Over night is great, but not even close to necessary. Over night just ensures full breach on the "soak in" factor, but 2 hours gets the job done well enough that people want seconds on their chicken...even the toddler. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Jamaican Jerk Chicken</b></u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 lbs. of organic chicken (I ALWAYS use chicken thighs for this!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">6 chopped scotch bonnet peppers (habaneros)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. dried thyme</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. dried allspice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">8 cloves of garlic, minced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 white onions, chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. ground black pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. cinnamon</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. ginger</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. nutmeg</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. extra virgin olive oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. soy sauce</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">juice of one lime (3 T.) </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. lime oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. orange oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. orange juice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. white vinegar</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Roughly chop the onion, garlic, and scotch bonnet peppers and then toss ALL of the ingredients in a magic bullet or blender type appliance. Turn it on and let it go until you have completely liquified the whole mixture.</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Put the chicken into a gallon freezer ziploc bag and pour the marinade over the chicken. Squeeze all of the air out of the bag, seal it, and pop it in the fridge for at least 2 hours.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-5bkHy6kw6Cs/VEsL4i8ENDI/AAAAAAAAF9c/V0_RkLaXylw/s1600/IMG_6631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5bkHy6kw6Cs/VEsL4i8ENDI/AAAAAAAAF9c/V0_RkLaXylw/s1600/IMG_6631.JPG" height="266" width="400" /></a></span></span></i></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> At least 1 hour before you plan on serving dinner, preheat the oven to 325 F, remove the chicken from the fridge to bring it closer to room temperature before cooking, and get the coconut rice started so everything is done at the same time.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">NOW...typically this coconut rice dish is known as "rice and peas" and by "peas" they mean red kidney beans. My Sprout, however, wants nothing to do with those so I haven't put them in my coconut rice for years now. The last time I served it "properly" was when our folks were visiting us in Canada, over a year. Moving on...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Coconut Rice</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 c. rice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 cans of organic coconut milk</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 can of coconut water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 c. of water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">5 cloves of garlic, minced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 uncut scotch bonnet pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 scallion stalks</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. black pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. extra virgin olive oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 sprigs of fresh thyme</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Toss all of the ingredients in the pot on medium heat and let it come to a gentle boil, stirring it occasionally.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-aye9U0PDEm4/VEsLyLawCiI/AAAAAAAAF9M/f2UQYeJJYDI/s1600/IMG_6630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-aye9U0PDEm4/VEsLyLawCiI/AAAAAAAAF9M/f2UQYeJJYDI/s1600/IMG_6630.JPG" height="266" width="400" /></a></span></span></i></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I am sure you can tell by looking at the photo that there isn't a scotch bonnet pepper floating in the pot. Yes, another component that the children won't tolerate well. For whatever reason, they don't seem to mind the heat from the marinade on the chicken, but when I made this rice with a pepper once they spit it out and said it was "too spicy". Yeah, the pepper wasn't even sliced into and it made it too spicy. Oh well..</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">While that is doing its thing, it is time to flash fry the chicken. Get the cooking area ready by putting the bag of chicken on a paper town so as you move them with tongs from the bag to the hot pan you don't drip the oily, spicy marinade all over the counter.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-uaMmNbxC9iA/VEsL1m5v6nI/AAAAAAAAF9U/zo6PcwZYoWY/s1600/IMG_6632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uaMmNbxC9iA/VEsL1m5v6nI/AAAAAAAAF9U/zo6PcwZYoWY/s1600/IMG_6632.JPG" height="266" width="400" /></a></span></span></i></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Put a small amount of olive oil in the bottom of the pan on medium heat, and then put each chicken thigh in the pan, top side down. You want to flash fry it at a fairly high temperature to create a loverly caramelization with the sugars in the marinade.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-KWOnYyaAshs/VEsL9pyhZII/AAAAAAAAF9k/41dMZuRh93U/s1600/IMG_6633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KWOnYyaAshs/VEsL9pyhZII/AAAAAAAAF9k/41dMZuRh93U/s1600/IMG_6633.JPG" height="266" width="400" /></a></span></span></i></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Once the tops are cooked, cover the whole pan with a sheet of tin foil and toss it in the oven to finish. Make sure that you are using a pan that is ALL metal so nothing melts when you put the pan in the oven. It needs to have a metal handle to be safe....and then PLEASE remember to use a HAND MITT or something to avoid burning yourself!</span></span></i><br />
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<a href="http://1.bp.blogspot.com/-RI9ZK-BPtlE/VEsL__uFBUI/AAAAAAAAF9s/z6K23S557iw/s1600/IMG_6634.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RI9ZK-BPtlE/VEsL__uFBUI/AAAAAAAAF9s/z6K23S557iw/s1600/IMG_6634.JPG" height="266" width="400" /></a></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Allow the chicken to braise in the oven for 15-20 minutes then remove to cool slightly before serving. Keep it covered while it cools to prevent the meat from drying out as it rests. The rice should be finished at about the same time. Remove the scallions and the sprigs of thyme before serving. When I am serving this for dinner and there are more adults than children to consider I serve this with a mango salsa over top of the chicken to add a fresh component with a beautiful flash of color. But lol...for now because we're feeding the 4.5 year old and the 18 month old...we're going with carrots. Which the 18 month old didn't touch and the 4.5 year old had to be bribed to consume. *sigh* I've mentioned how much I love being a mother, right??</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
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<a href="http://4.bp.blogspot.com/-wzlj6Qzlvi4/VEsMCZEWU4I/AAAAAAAAF90/XMPVCzLRuvQ/s1600/IMG_6638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wzlj6Qzlvi4/VEsMCZEWU4I/AAAAAAAAF90/XMPVCzLRuvQ/s1600/IMG_6638.JPG" height="426" width="640" /></a></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When I make this meal I purposefully make SO much of it that there is enough for leftovers for days and lunch for the Mister as much as he decides he wants it. When I eat my dinner I take a bite of the chicken with a bite of the rice. The two components together in every bite is almost...orgasmic. When my Dad and Momma2 were here last month she asked for the recipe. When my Momma and step dad were here the month before them...my Momma wanted the recipe. Last year when our other folks were here, they wanted the recipe as well. I don't think I've fed this meal to a single person that didn't want it again and didn't get the recipe before they left our home. It is pretty addicting. I'm not kiddin...it is almost 11pm as I am typing this out and I am convincing myself that it is "only 30 minutes" to make a batch of the rice and that it is totally doable....and I should just hurry up and go make a batch. Man...I love that rice lol... Hello my name is Foodnatic, and I am a Jamaicaholic... One addiction I don't mind having. I'll apologize now for getting you hooked. </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-19816084722586105532014-12-27T02:00:00.002-06:002014-12-27T02:00:06.773-06:00The Only Fudge Brownie Recipe You'll EVER Need!!!<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Okay, so one of my favorite indulgences in life is
chocolate. I've been pretty honest about that with you on here over the
past 3.5 years. So it wouldn't be a stretch to tell you that one of my
absolute favorite things to closet binge (No, I don't actually hide in a
closet...but no one on the planet has any idea how many brownies I can
actually put away in one day. It is astounding...) is fudge brownies,
would it?? Didn't think so...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I'm
not going to bother with a history of brownies or when I had my first
taste of a brownie, I'mna get right to the recipe because lol...let's
face it, I'm hungry and there is chocolate involved. Also, these are
TOTALLY the easiest brownies you'll ever make! You'll wonder why you've
ever bothered with box mixes. Let's get started, no time to waste!</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Fudgiest Fudge Brownies</b></u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 1/2 sticks unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 1/2 c. organic cane sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/2 c. + 4 T. cocoa powder (I use Callebaut...it is THE best!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. sea salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. vanilla paste or extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">4 large free range brown eggs (yeah, brown makes a difference!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. all purpose flour (I always use King Arthur)<br />1 1/3 c. walnuts or pecans, optional (I didn't add them)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Preheat your oven to 325 F</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Grease well and line 9 x 13 cake pan with parchment paper and set it aside.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In
a large glass bowl gently whisk together sugar and cocoa powder. Cut
butter into 1 T. pats and toss them in the bowl with the cocoa and the
sugar. At this point you can either pop it in the microwave for 1
minute, check it and let it go for 1 more minute and then stir OR you
can go to the bother of putting water in a large pot and allowing the
butter to melt in a double boiler method. (But, I have a 3.5 month old,
an 18 month old, and a 4.5 year old...I'm goin for the microwave every
time with this particular recipe.)</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;">
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-4VPpfAhyLAI/VEhv0b_4aLI/AAAAAAAAFwc/XIHB6GiN4QI/s1600/IMG_6628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4VPpfAhyLAI/VEhv0b_4aLI/AAAAAAAAFwc/XIHB6GiN4QI/s1600/IMG_6628.JPG" height="266" width="400" /></a></span></span></i></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Make
sure you mix the ingredients together well, scraping down the bowl if
necessary to make sure all of the cocoa powder makes it into the butter
and sugar properly. Add in the vanilla paste/extract and salt; stir
well. Now start adding your eggs...tedious as it is going to be, add
your eggs one at a time stirring the mixture well after each addition. <br /><br />(Now...you
can keep stirring if you feel like you have the upper arm strength to
do so, but this batter gets awful thick very quickly. I never make it
through the addition of the flour without having to whip out my
Cuisinart electric hand mixer. I've never been able to mix this in my
stand mixer without having to stop it and scrape down the sides
eleventy billion times to make sure the bottom and sides of the bowl to
make sure there isn't any rogue batter not getting flour mixed into
it.... Just use an electric hand mixer folks...)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Your
batter should be beautifully glossy at this point. All that is left to
do is add the flour. Mix the flour in well; you may have to scrape
down the edges once or twice. When you have the flour completely
incorporated turn the batter out into the greased cake pan and spread
around so it is evenly distributed in the pan.</span></span></i><br />
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<a href="http://1.bp.blogspot.com/-0Z_KuJJH_8s/VEsHU8jMgBI/AAAAAAAAF9A/X8rB7kJKXho/s1600/IMG_6629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0Z_KuJJH_8s/VEsHU8jMgBI/AAAAAAAAF9A/X8rB7kJKXho/s1600/IMG_6629.JPG" height="266" width="400" /></a></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bake
for 35-40 minutes, checking at 35 minutes with a toothpick. If they
aren't done, check again at 40 minutes. Take them out when the
toothpick inserts and comes out clean. Put on a cooling rack and allow
to cool completely before eat them.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">At this point you have options. One of my favorite
things to do to brownies is turn them into German Chocolate Brownies. I
accomplish this by simply adding <b><a href="http://thefoodnatic.blogspot.com/2011/10/dairy-free-organically-sweetened-german.html">my Coconut Pecan Frosting</a></b>
to the top of my pan of brownies.</span></span></i><br />
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<a href="http://2.bp.blogspot.com/-yxFot9OfU_4/VEsHT636TWI/AAAAAAAAF84/eWmWRT-a50Q/s1600/IMG_6660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yxFot9OfU_4/VEsHT636TWI/AAAAAAAAF84/eWmWRT-a50Q/s1600/IMG_6660.JPG" height="426" width="640" /></a></div>
<br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Biggity Bam!....awesomeness. I
can't eat more than one at a time, but with organic cane sugar....you
don't need to. When you eat REAL sugar, your body gets its fix
quickly. Also fabulous on these would be a peanut butter frosting.</span></span></i><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-NuZ1D5NglIs/VEsHPfgnHcI/AAAAAAAAF8w/yWHk1M3UNEs/s1600/IMG_6653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NuZ1D5NglIs/VEsHPfgnHcI/AAAAAAAAF8w/yWHk1M3UNEs/s1600/IMG_6653.JPG" height="426" width="640" /></a></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Errr meeee gerrrrrsh, there are so many wonderful ways to enjoy these,
but for me...on most days...I like my brownies NAKED. Brownies in the
buff.... Hope you love them as much as we do in this house!! </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-63757379601418779782014-12-12T12:00:00.000-06:002014-12-12T12:00:03.394-06:0012 Days of Christmas, Day 12: Bonus Recipe 2: Nanaimo Bars<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Our time in Canada was checkered with various experiences... I almost died...three times, we had a beautiful little baby girl, I made wonderful friends, got told to "go the hell back where I came from" once, and ate my way through my 3 years there with mixed results. One of my fondest food memories of Canada, however, was a little dessert shop in the downtown core of Ottawa. It was a vegan shop that made everything from scones to cupcakes, cookies, and pies. Another tasty morsel she recommended to me that I tried was something called a nanaimo bar. Errrr me gerrrrrrshhhhh...</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Nanaimo bars... *scuse me...I'm having a moment.....* Mmmm...</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">So, there is this place in British Columbia (a different province...provinces are like what we here in the states call a "state".) called Nanaimo. Pronounced "na-nay-mo"....say it with me....na-nay-mo. Get to know the name well, because you're going to have to tell people what it is that you just fed them that they fell in love with. Trust me. This bar won "best of" at a baking contest back in the day...after having tried it and becoming shamelessly addicted to it, I understand why the woman won and the predicament your friends are about to find themselves in once they try these. You've been warned...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">There are some discrepancies about the amounts of things that go into certain parts of this dessert. One thing is for CERTAIN, the middle layer has to have Bird's custard in it. There is no give on that. I get my Bird's off of Amazon.com just like every other cotton pickin' thing on the planet that I can't find in local stores when I am stationed in certain places. Every duty station has a problem like this with some item or another. No place has been immune from it yet. Don't skip the Bird's. If you do...you didn't make a nanaimo bar. You just didn't. Some people have told me that I "could" make a passable pan of bars using vanilla pudding packet powder instead of Bird's but....I somehow doubt that.</span></span></i><br />
<br />
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Nanaimo Bars</span></span></i></b></u><br />
<br />
<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Crust</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. unsalted butter, softened</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 large egg</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 c. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/3 c. cocoa powder (I used Callebaut, I buy it on Amazon.com)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 c. graham cracker crumbs</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. unsweetened coconut</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. crushed pecans or pecan meal</span></span></i><br />
<br />
<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Custard Layer</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. unsalted butter, softened</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 T. + 2 tsp. heavy cream</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 T. Bird's custard powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 c. powdered sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<br />
<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Chocolate Topping</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4 oz. semi-sweet chocolate</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 T. unsalted butter</span></span></i><br />
<br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Line a 9 x 13 inch cake pan with aluminum foil, grease it with butter, and then set it aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">*I used a 9 x 9 inch pan for my bars because I liked the thickness of them, but it is completely unnecessary to do that, and quite frankly they aren't easy to fit into your mouth when you make them that thick. I have a pretty small mouth as adults go, so this may just be a personal problem. But, if you want your friends and family to attempt their own version of cranial kinesis (what people call a snake "unhinging their jaw") in order to eat these bars...it is best to use a 9 x 13 inch pan.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Beat your egg in a medium sized bowl. In a large sauce pan over low heat, melt the butter, sugar, and cocoa. Whisk a small amount of the hot melted mixture into the beaten egg to temper it. Then pour the tempered mixture into the sauce pan, whisking it constantly. Cook and stir the mixture until it reaches 160 degrees and appears to begin to thicken. Remove the pan from the heat and stir in the graham cracker crumbs, crushed pecans, and the coconut. Press the mixture into the foil lined pan and set it aside to cool completely. Do NOT put the custard layer on the crust until it is totally cooled. You may want to refrigerate it beforehand just to be sure it is no longer hot.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">While the crust layer is cooling in a large mixing bowl beat together the butter, cream, custard powder, and powdered sugar until well blended. Spread over the cooled crust and refrigerate at least 30 minutes before putting the chocolate topping on it.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">To make the chocolate topping melt the 4 ounces of semi sweet chocolate in the microwave with the butter. Put it in for 30 seconds, remove it from the microwave to stir it, then put it back in for 30 more seconds, and remove it to stir again. Repeat these steps using ONLY 30 second bursts of time until the chocolate is melted and completely smooth.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Pour the chocolate mixture over the chilled custard filling. You can either spread it with a spatula or you can turn the pan about in your hands to get it into the corners completely. When it seems evenly distributed, set it on the counter, and jiggle the pan about a little bit to smooth out the top completely. Refrigerate for at least 1 hour before cutting and serving. The bars will keep up to 1 month in a solid block like that covered and refrigerated. Once you slice them, they will keep for about 1 week covered in the fridge.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">When you want to cut them to serve, remove the foil from the pan, and slice the bars on the counter so the knife can completely go through the bars without hitting the sides of the pan constantly. This will also prevent you from splintering the chocolate topping. It is also a good idea, for presentation purposes only, to clean the knife after every pass you take so it doesn't deposit the custard layer onto the edges of your chocolate topping...like this...</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Believe it or not lol...I did that on purpose so you could see what I meant. But, that may not matter to you in the least. Either way, you've been warned.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">These bars are extremely thick when put in a 9 x 9 inch square pan.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Like I said, they were almost too thick for me to even fit them in my mouth. Then again...also, like I said....I have a smallish mouth for an adult.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">They were really quite tasty. I wasn't sure if I was going to let any leave the house when I sent trays of goodies to work with the Mister. My waistline begged me to let some go though...</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I love these bars with passion that I almost feel is inappropriate. I normally pick apart each component of the things I make and tout their qualities and assert how they perfectly compliment the dish as a whole, but the fact is with this particular dessert it the individual layers themselves would taste absolutely awful without the others. I've never experienced this with a bar. But likewise, I've never found one that I could honestly say was something I would drive across town for and buy by the half dozen every other month for 3 years. And for these...I did...and it was worth it every single time. The folks that work with my Mister certainly seemed to enjoy them. The Mister himself...well, you know him. He merely "liked" them. He didn't love them. The love he saves for ME. </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-38096030789996225272014-12-12T02:00:00.001-06:002014-12-12T02:00:14.246-06:0012 Days of Christmas, Day 12: Kringle<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Kringle is a dessert that, being from the northern Midwest, I am quite familiar with. They are common enough that <a href="http://www.ohdanishbakery.com/"><b>there is a company in Wisconsin</b></a> that does nothing but make Danish Kringles year 'round. I know because I have ordered one...it was delightful. But I couldn't help but wonder if I could make it myself. You know...that whole "fresh is best" theory that I have. I wonder...</span></i></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">I am sure that the recipe that follows is a total sacrilege of the tradition, but...you gotta start somewhere, and they weren't going to advertize their recipe, now were they? Nope. </span></i></span><br />
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<u><b><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Kringle</span></i></span></b></u><br />
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<u><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Filling</span></i></span></u><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 c. pecans</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1 1/2 c. light brown sugar</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1/2 tsp. cinnamon</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1/4 tsp. salt</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">8 T. (1 stick) unsalted butter, cut into 1 T. pats</span></i></span><br />
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<u><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Dough</span></i></span></u><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">4 c. flour</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">16 T. (2 sticks) of unsalted butter, 1 T. pats and cold</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">4 T. lard</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 T. powdered sugar</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 1/4 tsp. rapid-rise yeast</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">3/4 tsp. salt</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 c. sour cream</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 T. cold water</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1 large egg, beaten</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;"><br /></span></i></span>
<u><span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Icing</span></i></span></u><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1 c. powdered sugar</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">2 T. whole milk</span></i></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">1/2 tsp. vanilla paste or vanilla extract</span></i></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><i><span style="font-size: large;">Make the filling by processing</span></i></span><i><span style="font-size: large;"><span> </span></span><span style="font-size: large;"><span><span style="font-family: Times,"Times New Roman",serif;">sugar, pecans, cinnamon, and salt in food processor until pecans are
coarsely ground. Add butter and pulse until mixture resembles coarse meal.
Transfer to bowl. </span></span></span></i></div>
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<i><span style="font-size: large;"><span><span style="font-family: Times,"Times New Roman",serif;">To make the dough add flour,</span></span></span></i> <i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">sugar, yeast, salt, butter, and shortening to empty food processor
and pulse until mixture resembles coarse meal. Transfer to bowl and stir in
sour cream until dough forms. Turn dough out onto lightly floured surface and form a foot and a half long roll. Refrigerate the dough for at least 30 minutes. I did mine overnight just because I was busy.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To roll out the dough roll the dough into a length of approximately 48 inches long and 6 inches high. Starting 2 inches in from the left end pour the filling down the center and bring it all the way down to the other end of the strip leaving 2 inches without filling on it.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">With a small bowl of water (the 2 T.) at the ready, dip your fingers in the water and slowly run them down the filling lightly. Then fold the top edge of dough down onto the filling.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Now, dip your hands in the water again, getting just the tips of your fingers wet, and run the fingers along the flap of dough that you just folded down onto the filling. Then fold the bottom flap of dough over the other flap you just folded down from the top.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Now using the parchment paper, lift up the long edge of paper furthest away from you and roll the dough towards you, so the seam is now down on the parchment paper. Once you've done that, carefully gather the two ends of the kringle and bring them to each other and open the flap of dough on the left hand side and insert the end of dough in your right hand. (Don't worry, if you think it will effect the appearance, it won't. The icing will cover up the flap.)</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Let the kringle rest for 4 to 12 hours before baking. When you've preheated the oven to 350 degrees, brush the kringle with a beaten egg.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bake the kringle for 50-60 minutes, rotating the sheet 180 degrees half way through baking. ***The filling may ooze out if the seals broke during baking. Don't worry. The filling candies when it oozes out. Any that presents itself can be cut away from the kringle easily and again...can be covered up with the icing job you do when the kringle cools. Wait a minimum of 1 hour for the kringle to cool before you ice it.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">To make the icing whisk together the sugar, milk, and vanilla in a bowl until any lumps of sugar are gone. Drizzle the icing over the kringle with a spoon or do what I do and buy those short, fat bottles made by Wilton from Wal-Mart and put the icing in there and squirt it onto the kringle evenly.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">The kringle is effectively made out of bread dough...yeast. So, this won't keep much longer than 2 days without you needing to do different things to refresh and loosen the glutens in it somehow. Which is usually....warming it up, and that's about it and even then.....there is just nothing like the same day as it was made. Ever.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Make sure that you cut the kringle into sane sized slices when you serve it.... That way people have the choice of eating it with their hands or a fork. Both are appropriate. One last side note, the only other fillings I would bother putting in these are spiced apple or cherry. Not many other fruits would hold up to the baking time that the dough calls for. Raspberries would disintegrate completely, for instance. I suppose you could try some other stone fruits (peaches, etc.) but, cherries seem to be the most traditionally Dutch.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Everyone that tried the kringle loved it. I loved it. Truly....that should be all that matters, but I am a people pleaser. The Mister liked it, the in laws LOVED it (ate almost half of it themselves....good use, I say!), and the half of it I sent to work with the Mister for his office mates liked it as well. The one guy who called it a "squashed cinnamon roll" is on my naughty list for Christmas though.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">The dough turned out beautifully tender and flaky, the filling was just the right amount of nutty and sweet and the icing added beauty and a creaminess that I didn't expect. Almost the perfect dessert. But this is an item that could serve as a dessert OR an article on the Christmas breakfast table. Scrambled eggs, meat of your choosing, slab of kringle, and a tall glass of fresh squeezed orange juice. Sounds like a plan to me!</span></span></i><br /><span></span>
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<i><span style="font-size: large;"></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-50344227729299886532014-12-11T02:00:00.000-06:002014-12-11T02:00:12.211-06:0012 Days of Christmas, Day 11: Eggnog Cake<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>One of my Mister's favorite things to have around the holidays starts appearing on shelves even before Thanksgiving now (seriously....could people START celebrating Christmas after Thanksgiving instead of the day after Halloween? Thank you.) which seems odd to me because it is most widely consumed at Christmas and not any other time of the year unless you make it at home.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Eggnog.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Excuse me while I vomit in my mouth a little... *gags* There. All better. </i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>I'm not sure what it is but, I've never been able to handle the texture of the drink, the thickness of it, or even the copious amounts of nutmeg that they use to try to cover up the fact that you're drinking liquified egg with a dash of cream. But, for whatever reason, the Mister loves it. He and I clash on a number of flavors (ahem...beans on toast) and textures (again...beans on toast) and sometimes even methods of cooking (He cracks an egg into a pan, lets it cook a couple seconds and then attempts to scramble it in the pan. It never does. The whites never fully mix with the yolk so it results in dry, narsty whites and an over all feeling of shredded rubber in your mouth when you eat it. He wonders why the 4.5 year old won't eat his eggs in the morning.). So, the eggnog thing is something we've just decided to agree to disagree on in our household. *mentally adds it to the list of the other billion things*</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>I see thousands of cartons of eggnog in stores every year and wonder who these people are. I only know one. It can't all be for him. So, one can deduce there are a lot of folks out there that like the flavors associated with eggnog. It's Christmas...the season of perpetual hope...so why not extend the olive branch to the person who should matter most (next to my children of course..). I bought him a carton of eggnog. He drank it. Show's over right? Nope, still not satisfied. You know those folks who want to love the same things their spouses love...sometimes? Yeah, I am one of those...</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>I love all things baked. So, getting to love eggnog in terms of baking seemed easy enough to translate. You just pick things apart to get to the heart of the matter. Eggs, milk, nutmeg....you get the idea. That is how the idea of eggnog cake was formed.</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><br /></i></span></span>
<u><b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Eggnog Cake</i></span></span></b></u><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>18 T. (2 1/4 sticks) unsalted butter, softened</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>3 c. flour</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 tsp. salt</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 tsp. baking powder</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/2 tsp. baking soda</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>3/4 c. buttermilk, at room temperature</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 T. vanilla paste or vanilla extract</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 T. lemon juice</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>2 c. sugar</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>3 large eggs + 1 yolk, at room temperature</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/4 c. brandy</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 tsp. nutmeg</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1/4 tsp. cinnamon</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 1/2 c. powdered sugar</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Preheat oven to 350 degrees and grease and flour your cake pan (I use a 12 cup sized bundt pan) and set it aside.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Combine flour, salt, baking powder, and baking soda in a small bowl and set it aside. In a small mixing bowl whisk together buttermilk, lemon juice, and the vanilla. In the bowl of a stand mixer or large mixing bowl beat the butter and sugar together until they are slightly pale and fluffy. Add in the eggs, one at a time and the yolk. With the speed on low add in the flour mixture and the butter milk mixture alternating starting with the flour. (It would be best if you used a paddle that had a scraper on the side or stop to scrape down the sides after each addition.)</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Combine 1 c. of the prepared batter with 1 T. of brandy, nutmeg, and the cinnamon in a separate bowl and stir it until it is well mixed. Spread 1 c. of the plain cake batter into the bottom of the cake pan and then spread the spiced batter over that. Spoon the remaining batter over the spiced batter and bake for 50-60 minutes or until a toothpick inserted comes out clean.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Allow to cool on a cooling rack for 10 minutes then invert the pan and turn out the cake onto waxed paper. Allow to cool completely before putting the icing on the cake.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>To make the icing mix the powdered sugar with 3 T. of brandy OR 3 T. of buttermilk (I used buttermilk) and allow it to cascade down the edges of the cake. Let the icing set before serving. It will take about 25 minutes.</i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Alright, fine. So....this cake was mildly awesome. I can see some of the merits of the combination of eggs, nutmeg, and buttermilk. To me, personally, fresh is best when it comes to this sort of thing. I prefer things to be made right before I eat them. This cake was no different. I could learn to love eggnog in this form easily enough. The cake was moist and tender and the icing kept it that way and it also helped lend a hand in the constant battle of cake having to be consumed with a glass of milk. The icing was enough. The true test was...did the Mister like it. The answer was yes! He absolutely liked it. His parents happened to love it as well. If you need me, I'll just be over here in the corner....being awesome. (If you knew me...you'd know I don't really believe that lol...) </i></span></span>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-44488546289081104792014-12-10T02:00:00.001-06:002014-12-10T02:00:03.826-06:0012 Days of Christmas, Day 10: Almond Butter Toffee<span id="goog_455406400"></span><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">During my 34 years of life I haven't come across many things at Christmastime that are classified as "candy" that I felt like I could love. Certainly not the more average than average peanut brittle (Ewwww....still can't believe it is the Mister's favorite. Always tastes burned to me.) you are most likely to see broken into eleventy BILLION pieces inside a very unstable package job in your run of the mill big box store, no thanks. I even struggle with one of my own Mum's favorite. The holy trinity of yuk....the red, green, and white MINT flavored gumdrops. Yikes....can't handle it. Mint coupled with that texture sets my brain on edge. I can't explain it because I DO, in fact, love true peppermint oil. Fabulous stuff. Use it in my baking and cooking quite often, but the mint extract laden gelatinous confections you find at the grocer's caked in sugar, oy. Can't do it. There are just a few Christmas delights that I can handle and this recipe is one of them. Toffee. Yep...plain, simple clean flavors not time consuming in the least and still miraculous flavor. Almond Butter Toffee. Spectacular.... Mmmm... Sorry, I'm having a moment. </span></span></i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">*brief pause for me to gather myself please...look away from the screen if you must...*</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Okay. Whew... Alright, here we go folks. <br /><br />Just a tip, you'll need a candy thermometer for this recipe. Any cooking thermometer should do. Either way, test it before you use it. Either stick it in your mouth (remember to clean it before using it on the toffee!) and check for anything between 97-99 F. Or boil some water and stick it in there and wait for it to hit 212 degrees. If it is off up or down on either test...remember to add or subtract that amount of degrees off of the final temperature when making your toffee. </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Almond Butter Toffee</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">14 T. (1 3/4 sticks) of organic unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/3 c. organic cane sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3 T. water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 T. brown rice syrup</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">8 oz. milk chocolate, coarsely chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 T. shortening or lard </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. almonds, toasted and finely chopped</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Line a 13 x 9 inch cake pan with foil, grease it, and set it aside for later.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Melt the butter in a medium sized, heavy bottomed sauce pan with the heat set to medium. Stir in the sugar, water, and brown rice syrup and bring the mixture to a boil. Stir constantly until the mixture is a light caramel color and the temperature registers 310 F on your thermometer. This could take 10-12 minutes.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">***If you have an electric stove, you may have to turn your heat onto high. Especially if you have what they call "blooming heat" action going on. This is usually seen with glass top electric stoves. The only way to get a constant heat is to either have TWO burners going on at high and alternate between them or keep the one on high constantly. I had a hellova time making toffee and other confections on our glass top stove in Canada. Now we have a gas stove which has MANY advantages for stove top cooking. It however, is a bane for baking at times.***<br /><br />Carefully, pouring AWAY from you, pour the hot toffee into the prepared pan. Quickly giggle it gently to make sure the toffee is an even thickness from end to end in the pan. Let it cool until it is slightly firm, but still warm, or about 5 minutes. </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a microwave melt together your choice of chocolate with the lard or shortening. Adding the fat keeps the melted chocolate from turning white when it hardens again. It also helps it stay shiny. Once the chocolate is melted and smooth, pour it out onto the toffee and immediately sprinkle with the toasted, chopped almonds.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Let the toffee cool in the pan for at least 1 hour. Lift the candy out of the pan by the foil and carefully peel it off of the candy and throw it away. Now you can either use your hands or a very sharp knife and break the toffee into various sizes for eating. I used a knife. When I did, I placed the knife over where I wanted to cut and slammed down HARD on the knife with my other hand to get a nice, clean, QUICK chop so as to not splinter the toffee. Toffee is like glass in that respect. If you don't do clean, quick breaks...you'll end up with a mess of tiny pieces. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">This keeps for just under a month, about 3 weeks or so in an airtight container at room temperature. I imagine it keeps longer in the fridge. But, I can truly tell you, this won't last more than 1 hour at a party or gathering once it is set out. I have never had to test the time on it.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I obliterated an iceberg of this stuff in 1 minute flat. I had to package it up so I wouldn't touch it anymore. It is sitting over on my toaster...calling to me daily. The Mister forgot to bring it to work with him this morning. I'll thank him for the extra 5 lbs on my behind when Christmas rolls around. Yay... In the meanwhile, I'll let you know, this is absolutely the BEST toffee recipe I've ever used, it never fails (when done as directed!), and it is SO flavorful and creamy. Just wonderful stuff that is SURE to make you the talk of the party, or house, this year! Happy cooking!</span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-12048729673538849182014-12-09T02:00:00.001-06:002014-12-09T02:00:09.663-06:0012 Days of Christmas, Day 9: Chocolate Sugar Cookies<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">So...one of the most talked about cookies in our household EVER has got to be sugar cookies. I ask the Mister what kind of cookie he'd prefer and inevitably the answer is "Sugar cookies, Dear...". I get sick of asking. I know what I am going to hear, but just once I suppose I hope the answer that comes out of his mouth will rhyme with "shmocolate". It never does.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">How to make him happy and me happy at the same time? The answer is, of course, simple. A chocolate sugar cookie. But we've tried them over the years and neither one of us ever found a recipe we liked. A recipe that when we tried it, we turned to each other, and at the same time said "That's it! Jinx, you owe me a trip to Disneyland!" (shut up...we grew up in the 80's...). That is...until I stumbled upon THIS recipe...</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Chocolate Sugar Cookies</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">12 T. unsalted butter, room temperature</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. cocoa powder (I use <a href="http://www.amazon.com/Callebaut-Baking-Cocoa-Powder-2-2lb/dp/B000CD9P88/ref=sr_1_1?ie=UTF8&qid=1417018195&sr=8-1&keywords=callebaut+cocoa+powder"><b>Callebaut</b></a>; I buy it on Amazon.com)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 T. molasses (I always use Grandma's)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. sugar + more for dipping</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 large egg at room temperature</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 tsp. vanilla paste or vanilla extract</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350 F and put parchment paper on 3 trays.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Melt 4 T. of butter in a medium sized bowl and whisk in the cocoa powder and molasses until well incorporated; set aside. Whisk together flour, baking soda, and salt in a large mixing bowl (I used my stand mixer for this...if you don't have one and you bake a lot, I recommend getting one. Look on Craigslist, eBay, Amazon, and garage sale pages on Facebook for the best deals. I see people selling them all of the time!).</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Using a spatula paddle (scrapes the sides of the bowl continuously) beat the remaining stick of butter and 1 c. of sugar until it looks slightly fluffy. Add in the cocoa mixture and beat until combined. Add in your egg and vanilla mixing until that is completely incorporated. Then, using a low speed, add in the flour mixture and mix until the flour appears to be completely mixed into the dough.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Pour about 1/4 c. of sugar onto a small plate and using 1 T. of dough at a time (I used my Pampered Chef medium scoop...it makes measuring out cookies go SO quickly!), dip the top of each ball of dough into some sugar and put the sugar side UP onto the parchment paper.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Do this until all of the dough has been portioned out. Bake 1 sheet at a time in the oven for 12-14 minutes, rotating the sheet half way through (this is usually a move that has to be done with gas ovens or ovens that YOU have personally noticed have "hot spots", or places that cause uneven baking to occur.). My cookies took the whole 14 minutes. When the cookies are done, remove pan from oven and allow to cool on the pan for at least 2 minutes before removing to the cooling rack. Allow them to cool completely before serving.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">(The difference between the two photos was daylight lighting in the top photo and inside lighting (light bulb) in the bottom photo. Your cookies don't change color...)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">My Mister and I tried these at roughly the same time and decided that we could make these every year, no problem, and it would cover the bases of sugar cookie and chocolate sufficiently. Ha! We loved them. They were chewy enough and had the texture that resembled what they needed to for his brain to register "sugar cookie" and because of the Callebaut powder's deep, rich chocolate flavor they were chocolatey enough for my brain to decide it had chocolate and it was rich enough that I don't need to eat 10 of them before I am satisfied. Much less than that; 2 cookies were good enough for me. These cookies are sure to be a hit with your crowd this Christmas. The best part is that they are SO easy to make! </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-40123808911676929342014-12-08T02:00:00.001-06:002014-12-08T02:00:05.384-06:0012 Days of Christmas, Day 8: Candy Bars<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I have a hellova a time every year finding bars for my Christmas trays that I am able to fall in love with. Some of them just don't stand the test of time or durability compared to the ones that I grew up with. (Seriously, there is just nothing like a big, fat <a href="http://thefoodnatic.blogspot.com/2011/12/tummy-love.html"><b>O'Henry Bar </b></a>on a tray. It is universally recognized, and seriously scrummly. Everyone seems to think so, it always disappears FIRST when I bring a tray to a party!) I spend so much time finding something that fits my trifecta of pleasure. Looks great, easy to make, and tastes like eleventy billion dollars in your mouth. Easy, right? Ha, ha....right. Not so much.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">This year I had a horrible time finding recipes for bars that I could love. I could only find 3 this year. That is a crying shame but, I suppose when you can only find 3, it might as well be the best dang 3 that you have had in the last year. This bar would be one of them....</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Candy Bar</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 c. light brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 large eggs</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">6 two ounce milk chocolate candy bars</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2/3 c. chopped pecans</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2/3 c. toffee bits</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 375 F degrees and line a 9 x 13 inch cake pan with aluminum foil and grease it well with butter or butter flavored non-stick cooking spray.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a large mixing bowl (I used my stand mixer) beat your butter on medium high until it begins to lighten a bit in color. Then add in your brown sugar, eggs, and vanilla. Beat for a couple of minutes until the mixture seems to have gained a little bit of volume. Add in the flour and salt and beat until it is well combined.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Turn it out into the prepared baking pan and bake for 25-30 minutes or until golden brown. Remove from the oven to a cooling rack and immediately put the chocolate bars on the top so they can begin to melt. Once they are completely melted, spread to the corners and all over, evenly. When you feel like you have covered them well enough, give the pan a little shake and you'll see the chocolate lose the grooves from the knife or spatula you used to spread the chocolate. Then, sprinkle the toffee bits and chopped pecans on the top. Allow the bars to cool completely before cutting them.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I suppose I don't need to explain to you why I called these what I did, do I? I feel like these don't take much explaining. Hell, I just like looking at them. It is my next favorite thing to do AFTER eating them. About a half of a pan of them. Errrre me GERRRRRSH! Between my mother in law and I, I had to get them out of the house. They were safely deposited at the office where the Mister works. I heard they were well received. Go figure. It seems like pecans, toffee, and milk chocolate are sort of....popular. Whew! Here I was worried he would bring some of it back home and tell me everyone hated it lol...</span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-38813432831736432172014-12-07T02:00:00.000-06:002014-12-07T02:00:06.655-06:0012 Days of Christmas, Day 7: Linzertorte<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Linzertorte.....sure, if you were hanging around last year for the flogging of Europe, then you know that I covered Austria's <a href="http://thefoodnatic.blogspot.ca/2013/12/happy-christmas-from-europe-with-love_5.html"><b>Linzer Sables</b></a> last year on Day 5. But tiny little cookies weren't what the Austrians had in mind when they came up with "Linzer" anything. Someone came up with the portable version long after the Linzertorte had become a popular Österreichische Weihnachten dessert. The original was a largish, wonderfully tender hazelnut and butter pastry bottomed confection loaded with sweet raspberry or black currant filling. Christmas was finally HERE when one of those landed on the middle of the table in Austria. For anyone that has Austrian ancestry, that may still be the case here. To this end, I offer this awesome recipe.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Linzertorte</b></u></span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u>Torte Dough</u> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 large egg</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. hazelnuts, skinned</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. + 2 T. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. blanched almonds</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. grated lemon zest</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/2 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. cinnamon</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/8 tsp. allspice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">12 T. unsalted butter, cut into 1 T. pats and kept cold</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u>Filling</u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/4 c. raspberry preserves</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. lemon juice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. heavy cream or milk</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/2 T. sugar</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Whisk the egg and vanilla together in a bowl. Process the hazelnuts, almonds, salt, and sugar together in a food processor until they are ground very fine. Add the lemon zest and pulse. Then add the flour, cinnamon, and allspice. Toss the pats of butter into the processor, evenly distributing them around the processor container and pulse the processor until the contents look kind of HUGE wet granules of sand. With the processor still on, pour in the egg mixture and process until the dough starts to just come together.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Pour the dough out onto the counter and make into one large ball. Divide the ball in half. (If you aren't going to make the torte right away, go ahead and refrigerate the dough balls at this point. They will be alright for a couple of days.) Take one ball of dough and break it up into small half dollar sized pieces and toss it into your tart pan and set the other ball of dough aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Once you have it torn up and in the pan (in what seems like an even distribution of dough) start pressing the dough down into the pan working outwards as you press. You need to work the dough into the fluted edges and about 2/3 of the way up the edges all the way 'round the tart pan. Once you've done that pop the tart pan into the freezer for at least 30 minutes to allow the dough to rest and cool again.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-zAMSQ3Z2TEo/VHVAdshM8QI/AAAAAAAAG3s/jxoweUCh1Ko/s1600/IMG_7304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zAMSQ3Z2TEo/VHVAdshM8QI/AAAAAAAAG3s/jxoweUCh1Ko/s1600/IMG_7304.JPG" height="266" width="400" /></a></span></span></i></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> Take the other ball of dough and roll it out between two sheets of parchment paper and set it in the fridge to cool or anywhere that is cold. It was cold enough here that I just stuck it out in the garage. While those are cooling, take your raspberry filling and mix it with the lemon juice in a bowl. Lemon juice forces the natural pectin in the fruit to thicken even more when heat is applied to it. So, even jam/preserves that seem fairly loose will thicken up in the oven when the 350 degree heat is applied to it with the help of the lemon juice. Never fear!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Preheat the oven to 350 F</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When the dough in the tart pan has finished its 30 minute rest, take the pan out of the freezer and line it with aluminum foil and add either a pastry weight chain or...do what I did because I forgot to order them from King Arthur Flour's store for the THIRD year in a row....fill the tart pan half way with uncooked rice or beans. Works like a charm!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-q50XsBoDdjA/VHVAXharbeI/AAAAAAAAG3c/T-VNO5HQ1_o/s1600/IMG_7330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-q50XsBoDdjA/VHVAXharbeI/AAAAAAAAG3c/T-VNO5HQ1_o/s1600/IMG_7330.JPG" height="266" width="400" /></a></span></span></i></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bake the tart in the oven for 25 minutes, rotating it 180 degrees half way through the baking process. While it is baking take your other ball of dough that you rolled out and start working with it. Now, at this point you can decide to do the traditional Linzertorte lattice top OR...you can be cool like me, and do something a little more festive. I broke out the cookie cutters (mini ones) and cut out shapes with the dough and popped those onto the top of the preserves instead of a lattice top. It seemed like more fun, and if you are trying to get the children involved in the baking process this is the perfect opportunity to do it. I picked little snowmen, stars, and Christmas trees. Once you are done cutting them out, brush the cut outs or the lattice top with the milk and sprinkle on the sugar and pop it in the oven to bake.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">It will need to bake for another 50 minutes, or until the crust is a deep golden brown color. Don't worry, it isn't burned. Hazelnuts just get a very dark golden color when they are baked/toasted.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> I can see why this torte is a big deal at Christmastime. Not only is it a beautiful centerpiece to the table but, it is a fairly elegant tasting dessert that you don't need to tell ANYone only took you 30 minutes to make and then the oven did the rest of the work! Shhhh....I won't tell either!</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">The crust is the perfect crisp when you fork into it, and the raspberry filling holds very well thanks to that tiny little addition of lemon juice. When it first hits your tongue you expect a crunchier than crunchy crust but, the butter and the nuts just melt in your mouth. It does, however, still give you a nice contrast to break up the one note texture of all of that jam. I loved the Linzer Sables last year, but I love this even MORE! There is no harm in serving this as is but...even just a small tinge of powdered sugar could dress this up immensely and give it the feeling of new fallen snow right there at your dinner table. Minus the actual wet and cold!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-55383549623305394592014-12-06T12:00:00.001-06:002014-12-06T12:00:00.038-06:0012 Days of Christmas, Day 6: Bonus Recipe 1: Gingerbread<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When I was still in the planning stages of this year's series, I asked some of the Foodnatic Nation fans what kinds of recipes they'd like to see. A number of people just indicated their like or dislike of some of the options I gave them, but a couple folks volunteered some options that I hadn't considered seriously myself. The number 1 reason being....I wasn't a fan of it myself.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Gingerbread.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I'm not talking the cookie. We found <b><a href="http://thefoodnatic.blogspot.com/2011/12/12-days-of-christmas-cookies-day-10.html">a recipe</a></b> for gingerbread cookies that we loved WAY back in the first year of the flogging magic. I've never replaced that recipe with another. If I ever do, you'll all be the first to know. But, this woman meant the gingerbread...as in the cake/quick bread. It is almost a given that some home you visit at Christmastime is going to have it. It has been a dreaded dessert for most folks in my age group, and I'll tell the folks from my momma's generation why.... It usually sucks. For whatever reason, the gingerbread the baby boomers had when THEY were growing up was indeed magical, but whatever recipe the baby boomers themSELVES were handed and led to believe was awesome and that it was "Grandma's exact recipe" was a total lie. It wasn't Grandma's cake...it was a recipe your mom got out of a magazine and gave to you to get you off of her back so you wouldn't ask for Grandma's recipe for the elventy billionth time. The dreamy, gingery warm and moist cake that my mom's generation knew and loved has long since been forgotten and replaced with food colored, marshmallow laden Corn Flake wreaths with cinnamon imperials. I was never a fan of those, but apparently they have a cult following.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">The recipes I found to test out for this year's series weren't wildly different. There was ONE that was set apart from the rest just because it was peculiar. It reminded me of last year's series <a href="http://thefoodnatic.blogspot.com/2013/12/happy-christmas-from-europe-with-love_6695.html"><b>entry from Iceland</b></a>...the ginger cookies with black pepper in them...yeah, those ones. Fabulous cookie! It also reminded me of <a href="http://thefoodnatic.blogspot.com/2013/09/ginger-lemon-and-yum.html"><b>a cake that I made for a friend</b></a> when we were stationed in Ottawa..it used grated "sticky stem ginger". However, this year's recipe didn't use quite so much ginger as that previous cake did, so that was a plus right there. But what it had going for itself the most was that it was easy, and it seemed to sound to my own mother close enough to her Grandma's cake as it could get. Except for three things that truly make this cake stand out...stout, black pepper, and fresh grated ginger. Seriously...doesn't that sound so interesting, you just HAVE to make it...just once? Yes...that's what I thought as well. Quite...</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Gingerbread</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3/4 c. stout (Guinness Stout) OR apple cider not from concentrate</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3/4 c. light brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2/3 c. molasses (I always use Grandma's)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 c. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/2 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 T. ground ginger</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. baking powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. cinnamon</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. black pepper</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 large eggs</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/3 c. vegetable oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. fresh ginger, grated (I used Opie's Sticky Stem Ginger from <a href="http://amazon.com/"><b>Amazon.com</b></a>)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Preheat oven to 350 F</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Grease and flour an 8 x 8 inch or 9 x 9 inch glass pan (I totally recommend glass over any kind of metal simply because glass has a more even heat disbursement and retention.) and line the bottom with parchment for extra insurance...there is a lot of sugar in this small cake. (An 8 x 8 will give you a seriously high cake that will seem almost like a double layer cake in thickness. After making an 8 x 8, I felt like slices of a 9 x 9 would have been just on the sane size of large.) Then, prepare a cake strip for the edge of your pan by taking a long sheet of tin foil (long enough to fit around the edge of your pan in one LONG strip) and fold it down into a strip. I added a long strip of wet paper towel to the inside of my foil strip for some steaming action as well. Wet heat helps a cake rise better than a dry heat.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">What you do is simply wrap this strip of foil (with or without the wet paper towel inside) around the edges of the pan. It won't be hard to secure the foil to itself as long as you made a bit of an overlap for the foil. If you've ever made gingerbread and had it cave in on you right in the middle, this is what the foil is for. Trust me. Either that, or you'll be baking your gingerbread in a bundt pan for the rest of your life lol... </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bring the stout or cider to a boil over medium heat in a medium sized saucepan. Off of the heat, stir in the baking soda. When the foaming stops stir in the brown sugar, molasses, and white sugar until dissolved and set the pan aside. In a large mixing bowl whisk together the flour, ground ginger, baking powder, salt, cinnamon, and pepper and set it aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Add eggs, oil, and grated ginger to the wet mixture and then turn the wet mixture out of the saucepan and into the mixing bowl with the dry ingredients in THREE additions, do not add it all at once. Stir quickly after each addition...you don't have to be gentle with this batter.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Pour the batter into the prepared pan and tap it gently on your counter to release air bubbles. Bake it until the top of the cake is firm to the touch and toothpick clean. This will take somewhere between 35 and 45 minutes. Make sure you rotate the cake 180 degrees half way through the baking.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Now, my momma and my Auntie Tari both remember this cake at my Great Grandma Alverna's house baking WHILE Christmas dinner was being eaten and then, quite magically, it was done just as they were finishing the main course. It was served warm with lemon sauce (not lemon curd...big difference!) and a dollop of fresh whipped cream. They'd have me believe it was Heaven on Earth. Growing up on a farm in rural Minnesota, I bet that it was.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">This version of gingerbread was a home run with everyone that chanced to try it. My little family, my in laws, and the people who happened to be at my physical therapy clinic that night. It was thoroughly enjoyed. If this version of gingerbread cake is what my momma was talking about when she reminisced about gingerbread from her childhood, then sign me up! I truly loved it. It tasted best to ME the day after. Most desserts that are harvest spiced like this do taste better a day or two after they've been made. I call it "maturing". This, just a day old with a loverly dollop of sweetened whipped cream is a fabulous dessert option for any Christmas get together. I hope you'll give this one a whirl. You'll be the most popular person at the party! </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-30677729181346499352014-12-06T02:00:00.000-06:002014-12-06T02:00:11.818-06:0012 Days of Christmas, Day 6: Raspberry Chocolate Torte<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Christmas is the time of year when you try to give your friends and family the very best of what you have to offer in every respect of the word. One of my favorite things to eat is, of course, chocolate. When I rifle through recipes there are everyday things I am willing to make at the drop of a hat like cookies and cupcakes, and then there are things that I only mess with for holidays or birthdays.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">When I take into consideration my baking abilities, you'd think there wouldn't be much that I couldn't handle, but....alas...there actually ARE some things I hate to make. Tortes and largish scaled cakes would be among those things. The dreaded half sheet of anything usually gives me a duck and cover reaction. Depending on the torte a "Hell no!" response has been known to come out of my mouth. Check it... Search through this website lol...nary a torte to be found that I can recall. But, when you are taking other people into consideration it is easier to bite the bullet and just make somethin'. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">My father's favorite fruit is raspberries. I decided if I was going to go to the trouble of making a torte, I might as well make something he and I could both appreciate. Thus, the recipe that follows...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Raspberry Chocolate Torte</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Cake</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">8 oz. semi-sweet chocolate, chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">12 T. (1 1/2 sticks) unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp. espresso powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 3/4 c. toasted almonds, sliced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">5 large eggs, room temperature</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3/4 c. sugar</span></span></i><br />
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<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Filling</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. raspberries, plus more for garnishing</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. raspberry jam</span></span></i><br />
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<u><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Ganache</span></span></i></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">5 oz. semi-sweet chocolate, chopped</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. + 1 T. heavy cream</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 325 F</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Grease 2 round 9 inch cake pans and line the bottom with parchment paper. Flour the exposed edges of the pan and set them aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Using a double boiler, melt the butter and semi-sweet chocolate together. When completely melted and smooth, remove from heat and let it cool completely, this will take about a half hour. When it is cooled add in the vanilla paste and espresso powder.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a food processor pulse 3/4 c. of almonds until they are roughly chopped and set them aside. Process the remaining 1 c. of almonds until they are the consistency of almond meal...very fine. Add the flour and salt and continue to process until they are well combined. Transfer the mixture to a large bowl. Process your egg until they have lightened in color and have doubled in volume. Then with the processor still running slowly add in the sugar and process until it is thoroughly combined. Then using a whisk fold the egg mixture into the chocolate mixture gently. There should still be some streaks of egg in the chocolate. Don't over mix!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Sprinkle half of the almond mixture into the chocolate mixture and gently fold the almond mixture in. When that is combined, add in the remaining almond mixture until it is combined. Again...don't over mix.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Divide the batter evenly between the two pans and shake the pans lightly across a flat surface to even out the batter disbursement. Bake for 14-16 minutes or until toothpick clean and then put them on a wire rack to cool. Let them cool completely before removing them from the pan.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">While the cake is baking, mash the fresh raspberries with a fork and stir in the jam until they are well combined. Set it aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Just before you're ready to assemble the cake to make the ganache, melt the chocolate with the heavy cream in a medium sized glass bowl using the double boiler method. Whisk it until it is very smooth and set it aside until you're ready to pour it over the assembled cake.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">To assemble the cakes, turn the round cakes out onto the cooling rack and find what you want to serve it on first. I used the glass plate from my springform pan. Which ever of the cake rounds was damaged the least when it was removed from the cake pans is the one that you should use for your TOP cake. Take the one you have chosen for the bottom and place it TOP side down onto the serving plate. Pour the raspberry filling onto the top of that cake and spread it to the edges leaving about a 1/2 inch of room to the edge. This will stop your filling from oozing out a ton when you place the top of the torte over the filling. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">(***Side note: I have been known to secretly "pipe" a line of very THICK chocolate ganache around the edge of my bottom layer of torte. This serves two fold to keep the ALL of raspberry filling between the layers and also helps hold the top to the bottom more securely. This method is often used by professional bakers when making layered and filled cakes for weddings, etc. If you want to do this, you'll have to make two batches of ganache. One as directed above and then one with only 1/4 c. heavy cream + 1 T. with the 5 oz. of semi sweet chocolate. You will have to have some kind of bag to pipe it around the edges. A ziploc with the corner cut off would work.***)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">When you've finished spreading the filling onto the bottom layer, gently lay the second cake over the top of it, top up. Meaning the side you saw when it was baking should still be facing you when you put the cake on the filling. Push it gently to make sure it adheres to the filling. Then pour the ganache onto the center of the top cake allowing it to cascade over the sides. Using an off set spatula, spread the ganache around so it falls down everywhere evenly. The whole cake should be covered with the chocolate ganache.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Once the cake has been covered with chocolate gently press the 3/4 c. of roughly processed almonds into the the sides of the cake with your hands. When you're finished, place the extra raspberries you selected on the top of the cake, top side down. Like so...</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Allow the cake to set completely...about an hour...before cutting and serving. You should... But we didn't. We couldn't wait!</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">This is one of the best torte recipes I have come across in a long time. The crumb on this cake is wonderful. This torte is very moist, thanks to the filling and extremely low amount of flour. The espresso really set off the depth of the chocolate flavor. It is SO important to use high quality chocolate when chocolate is the main component of the dessert. Ghirardelli or Valrhona are excellent chocolate choices and should be in most grocery stores. Also, I used homemade raspberry jam made with raspberries grown in our back yard this year. It is hard to top that for freshness! Same with the raspberries on top; from our garden. For those that are extra adventurous you could also do this torte with strawberries or cherries. I LOVE cherries and I would attempt this again just to have cherries with the chocolate and almonds. Either way, this would make a beautiful addition to any Christmas table. I hope you try this recipe at least once. You'll be surprised at how truly easy it was to make. I was! </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-60163273495717671642014-12-05T02:00:00.000-06:002014-12-05T02:00:08.534-06:0012 Days of Christmas, Day 5: Peanut Butter Fudge<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Fudge... It appears every year. Large, luxurious cubes of joy. When I was growing up my grandmother had what she called "Fannie Farmer Fudge" for us to eat annually. It was over the top sweet (which to a child spelled "Awesome!") and had tons of walnuts in it. She made that fudge by the pound. As I grew older I decided I wasn't a fan of the nuts in there. For some it is a sort of break in the continuous texture of butteriness but, plain chocolate fudge isn't repulsive when made properly. Personally, I prefer my chocolate with peanut butter. So, I took my two loves this year and married them. What ensued was nothing short of perfection....</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">**You should have a cooking thermometer for this recipe, a heavy bottomed cooking pot, and a stand mixer is the safest way to beat this after the cooking process.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Peanut Butter Fudge</b></u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 c. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 c. brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. cocoa powder (I use Callebaut...buy it on <a href="http://amazon.com/">Amazon.com</a>)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/3 c. milk (I used whole milk)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 c. unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3/4 c. creamy or crunchy peanut butter (used creamy)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">aluminum foil </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Prepare a 9 x 9 baking pan by lining it with aluminum foil and grease the foil with butter. Set it aside for later. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In a large, heavy bottomed pot stir together the sugars, salt, cocoa powder, and milk. Heat until the sugar is dissolved then add the butter and cook until a thermometer reads 238 degrees.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Turn the mixture out into your stand mixer with a scraper mixing paddle attached.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Add in the peanut butter and vanilla. Mix until the fudge begins to lighten in color and loses its gloss....becomes dull instead of shiny.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Then pour it out into the greased pan before cutting into 1 inch cubes.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">This fudge is absolutely amazing! It has such a silky smooth texture it is hard to believe it is made out of grainy stuff like sugar and cocoa powder. I gave some of this to neighbors, I dropped some by the place I am doing my physical therapy, and saved a little package for when the in laws came. Everyone liked it....loved it. It evaporated into thin air! I tried one cube and that was all she wrote. They cleaned me out lol! Which is fine. It is great to know when you find a recipe that people like. It makes life easy. As fudge recipes go, this was one of the easier ones I've used. I hope you try it out if you plan on candies of any kind this year. I promise you'll fall in love! </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-9913578742129063062014-12-04T02:00:00.001-06:002014-12-04T02:00:02.155-06:0012 Days of Christmas, Day 4: Sally Ann Cookies<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">My Momma has talked about these cookies for years, and never made them. I'm not exactly sure WHY, but I believe it MAY have something to do with the fact that cutting these babies out involves going to the store and purchasing....SPAM. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">**'Scuse me while I gag over here in the corner and tell a story.**</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">(Yeah, I am from Minnesota and I am loyal to my state to a fault, but by golly...SPAM is a whoredom that just never should have existed. Ever. I ate this concoction multiple times while growing up and I'm sure you can figure out why. Just like lutefisk...it is "tradition". Or something. All I know is my father used to cube up a "loaf" of SPAM, a block of medium cheddar, and some white onion then mix it with 3 parts mayo to 1 part mustard and toss in a dash of garlic powder and black pepper...then, spoon it onto bread and bake it under the broiler in the oven. I ate it...and loved it. That is, until I learned what SPAM was made out of. Good Lord!...never ate it again. Not with SPAM. I made it once with cubed up organic smoked ham and it was pretty great, but still...that is tons of processed food lobbed onto a slice of bread. Not a recommended healthful meal on a regular basis...) </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">*Back to the baking...*</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Needing a SPAM can to make these cookies may stop a lot of folks, but hey...guess what, you can throw it away lol... That's what I did. Had the Mister go to the Dollar Tree and look for SPAM....or something shaped like it and that's what he came home with. Something shaped like it. It gets the job done.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">There isn't much of a history that I could find on these, just old recipes in the <b><a href="http://www.amazon.com/Pine-Prairie-Cookbook/dp/B000IG4A98">"Pine to Prairie"</a></b> cookbooks that my parents gave to me for Christmas the year I got married. They were written around the time I was born. My step father's dad worked for MA Bell back in the day and that's how these cookbooks were compiled, recipes made by folks in Minnesota and North Dakota. So we're talkin' tons of Scandinavian, German, and Native American eats here. You wouldn't believe how many recipes there are for things to do with wild rice. Yeah...grass. 200 ways to cook it, who knew... But, lurking in those pages are also about 4-7 recipes for the cookies my Momma reminisces over, Sally Anns. She and my Auntie Tari both remember these cookies and remember that they weren't around every year, but they were a beloved addition every time they showed up. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Those were the days before stand mixers and most likely before EVERY single farming house had a fridge. For those two reasons, I can see how these would maybe not be made every year. They require you to whip the frosting until it is the consistency of marshmallow creme and you have to refrigerate the dough before you are able to roll it out without making a mess. This dough is naturally egg free, so don't read it and think I left them out on accident. For those of those that don't drink coffee...you'll need to find some somewhere for these cookies. It is necessary. I found that it really brought out the molasses flavor in a distinct way. The traditional recipes call for lard and that is what I use. I would NOT recommend using butter in this recipe. These cookies puff and spread plenty with the lard involved, if you use butter...the shape will be lost almost entirely. Trust me lol...</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Sally Anns</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3/4 c. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. lard</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 3/4 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. molasses</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 c. strong coffee (I used 1/4 tsp. instant espresso in water!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. ginger</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. nutmeg</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">dash of cloves</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In a large mixing bowl cream together the lard and the sugar. Beat on medium high speed until the mixture lightens a bit in color and looks fluffy and creamy. Add in the remaining ingredients, blend well and wrap it up in wax paper and toss it in a ziploc to cool for a minimum of 3 hours.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When you're ready to make the cookies, preheat your oven to 350 degrees. Use parchment paper on each cookie sheet or grease them all.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Roll the dough out to roughly 1/4 inch in thickness on a floured surface and cut the cookies out with a SPAM shaped can.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Every time you cut a cookie with the can, dip it in flour again before cutting out another cookie. It is absolutely necessary that you do this. NO!...shhh....just do it!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> Now...the can you see in the picture above is smaller than a typical SPAM can, even though it is identical in shape. This made the cookies a more sane size for eating. The traditional SPAM can is a good 1/2 inch larger than the can shown in the photo, so with spreading, a couple of those cookies could end up being half a meal. No bueno. This smaller can proved to be a boon in that regard.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bake the cookies 8 to a sheet for 16-18 minutes, watching each pan carefully because rolling thickness will vary and some sheets may complete before others. Watch your cookies, people...</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">While you're baking those off, in a medium sized sauce pan begin making the frosting.</span></span></i></div>
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<b><u><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Frosting</span></span></i></u></b><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 envelope of unflavored gelatin (I used Knox)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. cold water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2-3 c. powdered sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. vanilla paste or vanilla extract</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Stir together the sugar and the gelatin in the sauce pan, then add the cup of cold water. Bring to a boil over high heat, stirring constantly, then reduce to a simmer. Allow it to simmer for 10 minutes uncovered. I recommend stirring at least once every minute. In the bowl of your stand mixer dump in your bag of powdered sugar. When the sugar/gelatin sauce is ready, pour it into the stand mixer bowl and with your whisk attachment on, whip the SNOT out of that stuff on 9 for about 15-20 minutes. I just put my timer on and walked away (the high pitched tone just killed me...). When it resembles marshmallow creme in consistency and color, add in the vanilla while still whipping and just whip until the vanilla is incorporated. Turn out into a room temperature bowl (heat will ruin the frosting!!) and cover it tightly with plastic wrap until you're ready to frost the cookies.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When the cookies are completely cooled frost the BACK of the cookies (yeah, the side that was on the pan when you baked them...) and allow the frosting to set. Then store them in an airtight container and enjoy.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">These cookies are just as fabulous as my aunt and my momma made them out to be. I've always been a molasses lover, but these are a "growed up" (as we'd jokingly say) version of my favorite crackle top molasses cookies. The addition of the frosting really makes these cookies sing. The cookie by itself is "okay" but the frosting really gives them the extra push that they need to take you over the edge and fall in love. I hope you'll give them a chance...even if you have to buy a can of SPAM lol... Its worth the trouble. </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-92218077932635075062014-12-03T02:00:00.000-06:002014-12-03T02:00:00.498-06:0012 Days of Christmas, Day 3: Oatmeal Butterscotchies<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Butterscotch. *grumble* Butterscotch is the bane of my baking existence. I hate it. Almost with a passion... Problem is, the Mister loves it. I usually delicately side step this flavor option for baking SO well, that no one ever notices that I don't use it in a SINGLE thing I bake. Ever. Have you ever noticed? Didn't think so... You were too busy with caramel and chocolate. Rightly so. But, the Mister has been especially awesome this year lol...so I figured I'd throw him a bone and give HIM something to "Oh" and "Ah" over this go 'round. So I dove into the realm that is butterscotch, just this once....just for him, and whomever else out there is a butterscotch lover. There can't be many of you lol... Tee hee hee.</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Cookies? Naw....butterscotch cookies are SO overdone. A cookie BAR? Sure, but I've seen folks try to mess with some of my favorite recipes, like O'Henry Bars, by using them either in the rice crispie portion of the bar or mixing it with the chocolate on the top. Ew...ew on BOTH accounts. Not okay. Butterscotch should never be a substitute for peanut butter. But in this particular recipe...peanut butter COULD in fact substitute for the butterscotch. However, having tried these bars and actually LIKED them, for the first time in my life I will tell you <u>don't substitute the butterscotch with anything</u>. These are fabulous as is. I know...I was shocked too...</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Oatmeal Butterscotchies</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/4 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 c. quick cooking oats</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">5/8 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">16 T. (2 sticks) unsalted butter, softened</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. butterscotch chips</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. + 2 T. dark brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 large egg</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 T. water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">aluminum foil </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350 F</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Line a 13 x 9 inch baking pan with aluminum foil and grease the foil.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a large bowl combine the flour, oats, soda and 1/2 tsp. of salt. On the stove heat the butter over medium heat, swirling it around to make sure it doesn't burn. In a bowl mix together the butter and 3/4 c. of the butterscotch chips and whisk until smooth. Whisk in 1 c. brown sugar until completely dissolved and then add in the vanilla and the egg. Add to the flour mixture, stirring well until completely combined.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Spread the mixture into the grease baking pan and bake until the edges appear to be golden brown and they are toothpick clean (meaning you insert a toothpick and it comes out without anything sticking to it...), this will take about 18 minutes. Take them out and set them on a cooling rack.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">While they are cooling combine the remaining 2 T. of brown sugar, water, and remaining 1/8 tsp. of salt in a small saucepan and bring to a simmer. Take off of the heat and add the remaining 1/4 c. of butterscotch chips and whisk quickly until smooth. Drizzle over the cooled and cut bars, then serve. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Soooo....as you can see, these are absolutely beautiful and the taste, I won't lie....it is amazing! You heard it first here folks...if you know someone that doesn't like butterscotch, add copious amounts of dark brown sugar, oats, and butter to it and BAM!...they'll have a new found appreciation, yea...even LOVE....for butterscotch.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">These turned out to have a perfect chew and the normally (to me...) overpowering flavor of butterscotch was tamed to the point of perfection. I can totally see myself making these year 'round just for the heck of it. The Mister ate four of these before he decided to actually tell me he liked them "a lot". He was too busy chewing to talk I suppose. Either way, even this cantankerous, old chocolate addict was able to find a place in her crowded heart to love these bars. I bet you will as well. These will be a favorite for a "grab and go" choice on any tray, but still appropriately dress up to the Christmas tone for the discerning guest. </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-75148610313783323672014-12-02T02:00:00.001-06:002014-12-02T02:00:18.460-06:0012 Days of Christmas, Day 2: Mincemeat Pie<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Oh, Mincemeat. Poor....POOR Mincemeat. Mincemeat somehow gained a bad reputation since its inception. I'm not sure how that happened. The "save the animals" crowd or the vegetarian/vegan scene insisting that all animal products are ISIS incarnate in your body. At any rate, somehow this pie got put into a corner and left there to rot. Literally. When I mentioned to folks in various conversations that I was making this for my Christmas series, there was obvious and major recoil to the word "mincemeat". I first asked them what THEY thought mincemeat pie was. Most folks basically described a pie filled with nothing but ground beef and a horrid one note brown gravy. Not.even.CLOSE.folks!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Mincemeat began as a base of, yes boiled beef but added to it was a variety of hearty harvest fruits like apples, currants, sultanas (what we in the states simply call "raisins"), various spices, and....suet. Yeah, you read that right. Fat. One of the basic ingredients was fat. But hey...you gotta follow me here. We're talkin' about the 11th century, people! Back when living through the winter was hard as hell and food was scarce. Back then, there wasn't even a "lid" on this pie. Then, "mince pie" was created as a way to preserve meat without salting it to death. Sure...yeah, they sugared it to death but, at least they did it along with fruits and spices. It wasn't until WWII hit that we Americans began to make them through the Christmas holidays in massive quantities withOUT meat, because the meat was rationed to the point that mass production was no longer feasible if they included meat. Thus, the modern day meatless mincemeat version of this pie was born.<br /><br />Though it is without meat the name has retained that description because as a people, that is all we've known it as. Having European ancestry, traditional or..."old fashioned" recipes weren't hard for me to find. I sifted through them all and couldn't bring myself to cook a single one of them. Instead I mostly used a combination of modern recipes that I could shuffle together and call alright....after I added my own flair of course.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Mincemeat Pie</b></u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">4 Granny Smith Apples; peeled, cored, and largely diced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">4 Gala Apples; peeled, cored, and largely diced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 1/2 c. apple cider not from concentrate, extra if needed</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. regular raisins</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. golden raisins</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 c. dried currants</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3/4 c. dark brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">8 T. (1 stick) of unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 c. diced candied orange peel (I get mine from <a href="http://nuts.com/">nuts.com</a>)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. orange oil</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 T. candied lemon peel (I get mine from <a href="http://nuts.com/">nuts.com</a>)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 T. lemon juice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. cinnamon</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. allspice</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp. ginger</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. cloves</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/3 c. rum or brandy (apple cider can be used here if desired)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 recipe of double pie crust</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 large egg, beaten</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 T. sugar</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In a large pot over medium high heat bring apples, 1 c. apple cider, and the rest of the ingredient list through salt to a boil. Once it is boiling, turn the heat down to a simmer and cook it low and slow, stirring occasionally until the mixture thickens and darkens in color, this will take about 3 hours. Cook it until it resembles a jam in consistency, stir it about every 1-2 minutes for 20 minutes. Add in the remaining 1/2 c. apple cider and your 1/3 c. of alcohol or apple cider to substitute and cook it until the liquid in the pan is thick like syrup, this could take 10 minutes. If you want to stop here, you can. This will keep for 3 days before it needs to be made into a pie.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><u><b>Double Pie Crust</b></u></span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 1/2 c. flour, plus more for rolling</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tsp. sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 c. lard (you can also use regular Crisco for this)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">6 T. vodka (trust me...you'll never use water again!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 egg, beaten</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Sift together flour, sugar, and salt and then cut in the butter and the lard with a pastry cutter. When it looks like medium to large sized crumbs add in the vodka and beaten egg and mix with your hands or a large fork. Form the dough into two discs and refrigerate for 30 minutes or roll out immediately between two sheets of parchment paper with extra flour so it doesn't stick to the parchment.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Preheat the oven to 400 F </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When you are ready to assemble the pie roll the dough out on a well floured surface. Make sure you roll the dough out a good 4 inches larger than the pan is in all directions. You can test the size of the crust for fit by flipping your pan upside down in the middle of your dough. Once one disc is rolled out, either fold the dough in half and drag the middle to the middle of the pie plate and unfold or roll the dough up LOOSELY onto the rolling pin and unroll it onto the pie plate/tin. Then, fit it into the bottom of your pie plate/tin by lifting up the edge section by section and allowing it to drop into the pan as far as it will. When the dough is into the pan, roll out the second disc of dough in the same fashion.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Don't put the filling into the shell until you're ready to fit the lid onto it. Prepare the lid for steam to escape by making a large hole in the center of the pie lid. This can be just a plain hole or a decorative one. Since most of my filling was apples, I chose a small PC cookie cutter in the shape of an apple. If you are making this for Christmas, a hole in the shape of a tree, an ornament, or even a reindeer would be appropriate. Make sure when you fit the lid on, that the hole is as close to center as you can make it before you crimp the edges. You can adjust it as many times as needed until you crimp the edges.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-LmnrvVVgBk4/VHDYrvLf69I/AAAAAAAAGu0/do6ldqLycos/s1600/IMG_7199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LmnrvVVgBk4/VHDYrvLf69I/AAAAAAAAGu0/do6ldqLycos/s1600/IMG_7199.JPG" height="266" width="400" /></a></span></span></i></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Once the lid is on and centered, trim the excess dough off of the edges with kitchen shears, leaving just short of an inch all around. Grabbing both the bottom and top crusts, fold the edge UNDER all the way around the pie. Crimp the edges of the pie by holding the edge of the crust between your right thumb and index fingers (unless you're left handed, then use your left hand for that part) and pushing the rounded edge of the crust in towards your right thumb and index finger with your left index finger. Do this all the way around the pie pan.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">If you wish, you can use the extra scraps of dough to cut out other shapes and lay them on the top of the crust. I cut out a few extra apples and laid them on the top.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-B03xYaK3PkA/VHDYs9sYn4I/AAAAAAAAGu8/6Rd59jAFEtw/s1600/IMG_7200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-B03xYaK3PkA/VHDYs9sYn4I/AAAAAAAAGu8/6Rd59jAFEtw/s1600/IMG_7200.JPG" height="266" width="400" /></a></span></span></i></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Either way, before you pop it into the oven brush the crust with beaten egg, then sprinkle with sugar. If you think for ANY reason the pie will over flow, or just to be safe....put a piece of foil under your pie or on the rack below your baking pie. Better safe than sorry </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-iefowmwUPBk/VHDYwOpOC0I/AAAAAAAAGvE/Fz-txdu6uEM/s1600/IMG_7201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iefowmwUPBk/VHDYwOpOC0I/AAAAAAAAGvE/Fz-txdu6uEM/s1600/IMG_7201.JPG" height="266" width="400" /></a></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Bake in the oven for 25 minutes then REDUCE the oven temperature to 350 F, rotate the pie 180 degrees, and bake the pie for 30-35 minutes longer. When the pie is finished allow it to cool completely before serving unless you're going the ala mode route with it, which I would TOTALLY advocate! Warm apple pie with ice cream? Who wouldn't? We cooled ours though...</span></span></i><br />
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<a href="http://3.bp.blogspot.com/-BG6SZcgY4xE/VHDYw9UFmOI/AAAAAAAAGvM/xU4hEw_eYAs/s1600/IMG_7208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BG6SZcgY4xE/VHDYw9UFmOI/AAAAAAAAGvM/xU4hEw_eYAs/s1600/IMG_7208.JPG" height="266" width="400" /></a></div>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">I love how my middle apple shaped hole became distorted. Honest. I think it gave my pie true character and spoke to the old fashioned nature of this traditional Christmas pie. The ONE thing I was worried about, as my father in law stood behind me and fretted as I filled the cavity, was whether or not all of the filling would come CRASHING out into the empty spaces made by pieces eaten. I have a pie gate and all, but... Cooking the filling before putting it into the pan should have prevented it, and guess what??</span></span></i><br />
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<a href="http://3.bp.blogspot.com/-jwFh_fawmEQ/VHDYzvX7CbI/AAAAAAAAGvU/_uRu0DGHJ2o/s1600/IMG_7246.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jwFh_fawmEQ/VHDYzvX7CbI/AAAAAAAAGvU/_uRu0DGHJ2o/s1600/IMG_7246.JPG" height="425" width="640" /></a></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Ta da! It DID! How marvelous is that!?</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Well...not nearly as marvelous as getting to eat THIS was...</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">This pie just deserves a moment of silence....</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Mostly because that prepares you for what you are going to hear for the first couple of minutes that people are eating it. Just...quiet. They are eating it and instantly taken back to their childhood. I discovered that this pie is a favorite of my mother in law. I never knew. At holiday gatherings she usually has whatever Mrs. Smith's favorite she could find in the store and of course...no one in the states sells a prepared mincemeat pie. I'll have to make sure I have one of these for her when we go to town for Christmas this year.<br /><br />Now, I had this discussion with everyone while we were all noshing on our slices... I don't think people understand that meat in this pie would in FACT taste wonderful. Follow me here... How many of you enjoy Sweet and Sour chicken or pork occasionally? I know my Momma's favorite Chinese dish is General Tso's. That is a breaded, fried bit of chicken covered in spicy, sticky...slightly sweet sauce. Likewise, if you enjoy barbecue meatballs at your Super Bowl celebration....hellooooo???? You are eating meat in a spiced sweet sauce. Period. All it comes down to is the right combinations of sweet and spice and it makes the meat the star of the show. I believe this pie could DEFINITELY taste wonderful with meat still in it. You just have to do it properly. I'll tackle that next year lol...</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span></i>
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">For now, this pie is wonderful as is, Americanized and filled with all of the best fruits of harvest and cold storage combined. I hope that you give this recipe a try. Don't be scared of the filling or the name...and if you've never made a pie from scratch, now is the perfect time to start! There is NO better satisfaction than doing something yourself, for your family. Especially during the holidays. The best gift we all can give will always be ourselves.</span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-63033944583697642712014-12-01T02:00:00.000-06:002014-12-01T02:00:20.713-06:0012 Days of Christmas, Day 1: Figgy Pudding<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">We all know how the song goes, don't we? You knoooooow.... The second verse of "We Wish You A Merry Christmas"?? Yes, that one. "Oh, bring us a figgy pudding; Oh, bring us a figgy pudding..." Right. Well, no one ever brought me one.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">*Insert sad face here*</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">No matter... I decided this year I will make my own, taking out that middle person what was given the command to bring it to me. Ha HA! And...knowing me....we'll go ahead and drizzle some seriously rich, ooey gooey sauce on the top and call it fabulous!</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><br /></span></span></i>
<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Figgy Pudding</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">8 ounces of calimyrna figs, diced</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3/4 c. warm water</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. baking soda</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/4 c. flour</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. baking powder</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3/4 c. light brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">2 large eggs</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4 T. unsalted butter, melted</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 tsp. vanilla paste or vanilla extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">aluminum foil</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Preheat oven to 350 F</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Grease and flour a <b><a href="http://www.amazon.com/Andersons-Steamed-Christmas-Pudding-1-6-Liter/dp/B009J9BF3O/ref=sr_1_1?ie=UTF8&qid=1416686994&sr=8-1&keywords=pudding+tin">pudding tin</a></b> or 4 eight ounce ramekins. Set the dishes/pudding tin inside a large baking pan lined with a terry cloth kitchen towel and set the pan aside. Bring a pot of water or kettle of water to a boil.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a large glass bowl, combine half of your figs with warm water and the baking soda. This will get to work softening the figs. Soak them for about 5 minutes. While they are soaking sift together flour, baking powder and salt into a large mixing bowl. I used my stand mixer for this recipe, so the flour went into my stand mixer bowl. Process the remaining figs and your brown sugar in your food processor (use a Magic Bullet or like machine if you don't have a food processor....pulsing in a good blender will work just fine!) by pulsing them together until they look like a slightly damp pile of sand. Scrape down the sides of the processor (or whatever they are in) as needed. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Drain the soaking liquid from the figs into the the food processor add the eggs, melted butter, and vanilla; processing until smooth. Pour this mixture into the dry ingredients along with the figs that you soaked earlier. Gently fold the wet ingredients into the dry ingredients or mix with your stand mixer on low, pulsing it along just until there are no more signs of unincorporated flour.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Either pour all of it at once into your prepared pudding tin or divide it evenly between the four prepared ramekins, making sure not to over fill them. The batter should come to just about 3/4 of the way to the top of the ramekins. Place the baking sheet with your filled vessel/vessels onto your baking rack in the oven, then pour the boiling water into the pan so it surrounds the ramekins/pudding tin. Cover the whole shebang with a huge sheet of tin foil and bake for 40 minutes or until they are toothpick clean. Remove to a cooling rack and allow to cool for 10 minutes.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">While the puddings are baking, make the sauce.</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Sauce</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4 T. unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. light brown sugar</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp. salt</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 c. heavy cream</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 T. brandy or rum</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp. lemon juice</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Melt the butter in a medium sized pot over medium high heat, then whisk in the sugar and salt until it is smooth. Continue to cook until the sugar is dissolved and the sauce has darkened a bit...it will take about 3-4 minutes. Add 1/3 c. of the cream and stir it until it is fully incorporated. Slowly pour in the booze and remaining 2/3 c. of cream with a whisk constantly until smooth, then reduce the heat to low and simmer for another 3 minutes. Remove it from the heat and stir in the lemon juice.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Using a toothpick poke 20 (or so...) holes into the top of each small cake or...if you made one LARGE pudding use a larger instrument such as a chopstick or a grilling skewer. Then pour 1 T. of sauce over the top of each pudding and let it soak in. If you made a large pudding, put just enough sauce over the top of the holes so it falls into the holes, but not cascading down the sides of the pudding. Let the puddings sit until the sauce is absorbed, it takes about 5 minutes. Turn the puddings out of each ramekin and divide the remaining sauce evenly over each of the cakes. Or...if you made a large pudding...cut the pudding into slices and dress each slice with a generous spoon or three of sauce and serve.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">One Ginormous Figgy Pudding</span></span><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"> </span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Slice of Figgy Pudding with Sauce</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Small Figgy Pudding with Sauce</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Even though proper English puddings are typically so dense, they sure did bake up high and purty with this recipe! (*Note: The sauce in the photo with the slice of pudding IS the same as the sauce in the photo with the ramekined pudding. The sauce in the first photo was much HOTTER than the sauce in the photo below it and the lighting was different for the smaller pudding. Those were the only two differences!) The flavor of these puddings are absolutely amazing. The recipe seemed so plain to me but, it didn't disappoint. In fact, everyone loved it. The Sprout tried it with the sauce on and declared that he preferred the pudding au naturale. Imagine that. I couldn't deny, when I tried it, that it tasted fabulous both ways. The in laws thoroughly enjoyed it, and so did my Mister and I. </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I can see myself making this again in the near future. The sauce was spot on for this pudding; the perfect accompaniment. I hope you won't be intimidated by the cooking style of this dessert. It truly is one of the easiest Christmas desserts I've ever whipped up in the kitchen. Give it a try and you won't be disappointed. </span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-77466410482044145502014-11-22T02:00:00.000-06:002014-11-22T14:33:10.584-06:00Give Thanks Burgers<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>There are times when I find myself wanting to eat some comfort foods that just take WAAAY too much time to make if you want to make them taste right. SO!...I decided that I wanted to get around this issue with a little creative flair. One of my favorite things to eat every year is Thanksgiving dinner. With it coming up my brain has been in FULL yummy mode. Pies, casseroles, brines, squash, olives, dinner rolls...oh my! That's a whole plate full of food. How in the he-ZELL could I condense all of my faves into ONE bite... </i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Ha lol....I figured it out! and my Give Thanks burgers were born....for this I TRULY give thanks. I married a man that cannot STAND turkey. *scratches head* Not sure what the deal is there, we've discussed this extensively because it limits our diet to...chicken lol...with him. Forget duck, pheasant, grouse, rabbit... I haven't been able to hunt in...I don't even remember when. I think I was 16 tromping with my Uncle through the woods when he pinged a grouse in the head with a 9mm and we went back to the cabin and he cooked it over an open fire on a spit he made in 5 minutes. Golly...I miss Minnesota; no place like home. But, I digress. We've been married over 9 years and I still can't convince my husband that turkey can be a good thing. I've used it, he's always been able to pick it out. He thinks it is a bland "blah" meat. I just blink when he says that, that's my job. To make "blah" more interesting. I hope I hit the mark for him with these burgers!</i></span></span><br />
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<u><b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Give Thanks Burgers</i></span></span></b></u><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1 lb. pkg. of organic ground turkey</i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>1<i> tsp. rubbed sage</i><br />
<i>1 tsp. savory</i><br />
<i>1 tsp. poultry seasoning</i><br />4 <i>tsp. dried parsley</i><br />
<i>1/2 tsp. black pepper</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>1 c. French's fried onions (not cheese flavored)</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>1/2 c. bread crumbs</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>1 organic brown egg</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>3 T. cranberry jelly</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>slices of dill pickle</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>yukon gold & acorn squash burger buns (recipe below)</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>turkey gravy </i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>T<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span></i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>o
flavor the meat, mix the meat and all of the spices together in a large
metal bowl, cover and put in the refrigerator for 3 hours. While those are roominating, make your burger buns.</i></i></span></span></i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i> </i></i></span></span></i></i></span></span><u><b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i> </i></i></span></span></i></i></span></span></b></u><br />
<u><b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Yukon Gold & Acorn Squash Burger Buns</i></i></span></span></i></i></span></span></b></u><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>1/2 c. riced potatoes</i></i></span></span></i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>1/2 c. riced acorn squash</i></i></span></span></i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>2</i></i></span></span></i></i></span></span><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">T. unsalted butter, cut into 4 pats<br />
2 1/4
c. bread flour
(HAS to be bread flour or will not rise because of the weight of the potatoes!!)
<br />
1 T. sugar
<br />
2
tsp. instant or rapid-rise yeast
<br />
1
tsp. salt </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">5 T. of hot water
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2
large eggs, 1 lightly beaten with 1 tsp. water and pinch salt
<br />
1 T. black onion seeds</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Peel 3 medium sized yukon gold potatoes, wrap them in saran wrap and microwave them for 4 minutes. Then mash them through a ricer into a medium sized bowl. Then halve the acorn squash, clean out the seeds and strings, wrap in saran wrap and microwave it for 4 minutes, then clean the squash out of the skin, and mash it through a ricer into a SEPARATE bowl from the potatoes. Measure a 1/2 c. of the riced potatoes and remove the remaining potatoes from the bowl so only 1/2 c. of potatoes are in that bowl. Then measure 1/2 c. of the acorn squash and add it to the riced potatoes. Add in the 4 pats of butter and allow it to melt and set aside.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Use Bread Flour ONLY!</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">In your stand mixer or a large mixing bowl put in flour, yeast, sugar, salt, and then add in the potato mixture and begin to blend the dough with a dough hook on lowest setting of your stand mixer. Add one egg and incorporate thoroughly before adding the 5 T. of hot water. Mix with the dough hook until the dough is soft and a bit sticky...it will take about 8 minutes.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Shape the dough into a ball and allow it to rest and double in size, it will take about 30-40 minutes.</span></span></i></div>
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Line 3 jelly roll sheet pans with parchment paper and set aside. When dough has rested and doubled mash it out on the counter into an 8 by 8 inch square then cut the dough into 9 equal pieces with a pizza cutter (I doubled my recipe, so you'll see more than 9 pieces in the photo below!...don't worry, you only need to make 9 pieces).</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">With your hands work each piece into a round ball and mash slightly. Making sure the smooth side of the mashed ball is facing up, put the dough portion on the parchment lined pan to rise. Repeat this 9 times and allow the buns to rise NO longer than 30 minutes. The dough MAY fall if you let it go longer than that.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">After 15 minutes of rising, preheat your oven to 425 degrees. While those are rising prepare your egg wash by scrambling one egg and adding 1 tsp. of water to it and a pinch of salt. When the buns have finished rising, brush the top of each bun with egg wash and sprinkle with black onion seeds (You can use sesame seeds instead if you like). Put in the oven immediately...and GENTLY...and bake for at least 15 minutes but no longer than 18 minutes. You don't want them to get TOO dark.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">When finished remove from oven and allow to cool off of the pan on a cooling rack until it is time to assemble the burgers.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span></i>
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<b><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><i>T</i></span></span></b><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><b>o prepare the burgers</b>, turn the broiler on in your oven and line a broiler pan with foil; set aside. Remove seasoned meat from the fridge and mix in the egg and bread crumbs well. Once well incorporated add in the fried onions, then form your patties into 1/4 - 1/3 lb sized burgers. Refrigerate the burgers for 30-60 minutes before cooking. This helps the burgers (especially turkey or chicken!) retain their shape when cooking.</i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Cook in the oven until the internal temperature on the burgers reaches 165 (ground meat should always be tested for temperature!). Remove from the oven and set aside.</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><br /></i></i></span></span>
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Build your burger by first halving the burger buns and toasting them in a frying pan for a little bit, then put the cranberry jelly on the bottom bun, followed by the cooked burger patty, then add your slices of dill pickle and spread your turkey gravy on the top bun like you would mayo. Now your burger is ready to eat... We ate ours with potato chips, but you can really eat them with anything yummly like home fries or onion rings. Fabulous... I won't lie...this burger was constructed a couple of different ways a couple of different times and the way that I described above to construct it was the easiest to eat, easiest to fit in your mouth (lol...you should have seen me lol...), and the one that tasted most like "Thanksgiving" all in one bite...</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><br /></i></i></span></span>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>What you see in the above photo was version #1 of construction. It included Dijon mustard, kalamata tapenade, slices of dill pickle, the burger patty, fried onions, and my cranberry jelly mixed with some Duke's mayonnaise. This was a bad idea. The mustard...there isn't usually mustard present at my typical Thanksgiving dinner. What about you? Right...for whatever reason my brain included it as a default simply because there was a burger involved. Next...the tapenade with the pickles on top. Every year of my life growing up Thanksgiving at Grandma's and everywhere else included a "relish tray" that would have dill pickles, black olives, green olives, and "bread 'n' butter" pickles. Until I was an adult doing Thanksgiving on my own...that tray was there. The next mistake was initially trying the patties without the fried onions directly inside. Yeeeeeeeahhh....um, I couldn't really fit this version of burger in my mouth. It was stacked too high having the fried onions on top of the patty like that in the photo. Next problem...mayo. Again...I've never actually had mayonnaise included in my Thanksgiving dinner. Not ever. This was another unfortunate right brained default because I was building a burger.</i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i><br /></i></i></span></span>
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>After some more thinking version #2, the final product was born...I removed the mustard, the tapenade, and the mayonnaise from the equation.</i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i> <span id="goog_1442357971"></span><span id="goog_1442357972"></span></i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Instead I simply put some turkey mushroom gravy on the bottom bun after it was toasted with bacon fat, then the fried onions got mixed INTO the burger patties and they were reformed and cooked....the burger patty was deposited on top of the gravy, the pickle ended up on the side of the plate, and then...my homemade cranberry jelly was spread on the top bun after it was toasted.</i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Bottom Bun </i></i></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i>Top Bun</i></span></span> </div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i> </i></i></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>This conglomeration was nothing short of a miracle. I say "miracle" because...guess what??...the Mister fully approves of this burger! Yay! I finally scored a touchdown with TURKEY for him. For that...I am truly thankful!</i></i></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><i><i>Try this recipe out on your family...I promise, they'll love it. There are small modifications you can make here and there, but the essentials are the homemade buns (SO soft!), the seasonings in the turkey, and the cranberry. You HAVE to include the cranberry component. Of course I realize not everyone is going to have homemade cranberry jelly laying around to make this themselves. You can totally use jellied cranberry in a can or store bought cranberry sauce, this is not rocket science. It is food...and it's meant to be fun, not stressful. Happy cooking everyone...and if I don't talk to you between now and then on the Foodnatic Facebook page...Happy Thanksgiving to you and yours next week!</i></i></span></span>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0tag:blogger.com,1999:blog-7632360027653480310.post-30240911987361661502014-11-15T02:00:00.000-06:002014-11-22T14:32:53.666-06:00Some More S'More....You Know You Want Them!<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">It has been nearly six months since my last entry. An international move, a birth, and a recovery have all taken place since we last chatted. The move was largely uneventful unless you care to note that the Sweet Pea...she absolutely doesn't like being restrained for long periods of time (much like the Sprout), so she screamed for most of our four day trek from our old duty station to our new. Yeah, she is the reason it took four days. Had she been more...agreeable...we'd have been driving for longer periods of time each day. Oh well, we're here.... The Meant to Be ended up coming via emergency c section the week before he was scheduled to come out via c section. These children...just CAN'T wait to be here, can they? Lucky for us, we were well prepared. We even expected his early appearance, and had a "feeling" it wasn't going to be a happy entrance, but that all would be well taken care of, and that is what happened. He is beyond healthy and happy, and after six months I can honestly say that I feel mostly back to my old self. I felt "slightly normal" setting in when I found myself doing nothing but thinking about recipes, baking, canning, cooking, modifying old recipes to make them perfect for some kind of allergy or diet restriction. I think, dream, and obsess food. Hence the name...Foodnatic....</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Autumn is upon us here in the heartland. I know it is because I want to be outside. The house we moved into had a very large raspberry patch, a smallish patch of blueberries, a peach tree, two apple trees, and functioning grape vines. I was more than tickled about this prospect. It, of course, meant to me that I would be able to whip up all sorts of goodies in the kitchen. Too bad I didn't have a cocoa tree! Oh....I dunno if I'd ever leave my yard if there were a cocoa tree back there. Mmmm....chocolate.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">For whatever reason, in the present day human mind, when autumn sets in and the brain couples it with chocolate, sitting around bon fires, and having "fun" in general the word "S'Mores" just keeps coming up. Yeah, I just about <b><a href="http://thefoodnatic.blogspot.com/2013/09/when-i-say-smores-you-say-more-smores.html">beat this subject to death</a></b> last year, but hey...who's counting?? It was only four S'Mores recipes...and none of them were THIS recipe.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">I personally can only take so much chocolate at one time. Sure, I love it, but I also love not having a diabetic coma set in on me while I am eating. This recipe, unlike last year's recipe, is lightish on the chocolate and heavier on the graham which seems more appropriate to me given the way S'Mores are usually made around the campfire. I hope you enjoy the recipe...I sure did. So did my parents. They were visiting to help out with the Meant to Be during my recovery. Between these bars and the brownies I made....G'Ma (she wants to be G'Ma now so when my children have children she can be GG (Gigi)...now that's planning ahead!) was fit to be tied trying to not overdo it on the sweets. Sorry...sorta....</span></span></i><br />
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<u><b><i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">S'Mores Bars</span></span></i></b></u><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">6 T. unsalted butter</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">6 1/2 c. mini marshmallows, divided</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 tsp. vanilla paste or extract</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">8 c. Three Sisters Graham Crackerz cereal</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1/2 c. organic milk chocolate chips (I used jumbo chips!)</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">extra chips for strategic placing</span></span></i><br />
<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">extra butter for greasing spatula & cake pan </span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Butter a 9 x 13 cake pan. (I found that a glass cake pan with a lid that fit it was the best thing to use for these on the stick factor AND for storage purposes.)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">In a large sauce pan melt the butter over medium heat. Stir in 5.5 c. of the marshmallows (reserving 1 c. for later) and stir until the marshmallows are completely melted and appear as they would if you were making rice crispie bars. Remove mixture from the burner and stir in your vanilla.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">This is the cereal I use, from what I can tell...it is exclusively sold at Whole Foods Market. I hope you have a WF near you because this cereal is the bomb diggity!!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Gradually add in your cereal and stir/fold until the cereal is completely coated. Once it appears to be well incorporated, fold in the remaining 1 c. of marshmallows and the 1/2 c. of milk chocolate chips.</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Grease up your spatula and then use it to press the bar mixture into your already buttered cake pan. Gently press extra chocolate chips into the top of the bars and perhaps extra toasted marshmallows if you're feeling sporting. (Turn your oven onto "broil". Place parchment paper on a cookie sheet then add mini marshmallows and allow them to puff up slightly, getting toasted in color for a bit before removing them from the oven. They should detach from the parchment quite easily and because they are still warm, will adhere to the tops of the bars quite nicely with a gentle push as you place them on the bars)</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">Allow the bars to cool completely before cutting them. They will have only a 3 day shelf life and should be refrigerated the day they are made because of the amount of butter in this recipe. You don't want rancid tasting bars! But, honestly...are they going to last 3 days? Not in my house they didn't....</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"> I can't tell you how many times I've made these since we moved back to the states and I was able to shop at a WFM on a regular basis. It would be slightly embarrassing if you knew and totally annoying to most because I am still losing my baby weight anyway! Ha!</span></span></i><br />
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<i><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">These bars pack every single flavor reminiscent of a cool autumn night, parked in front of a perfectly roaring fire, passing around the bag of 'shmallows, bars of chocolate, and packages of grahams....minus finding the next morning that you smell like you were in a smoker for 10 hours. Perfect... I hope you enjoy these as much as my family and I have. A new favorite....</span></span></i>Foodnatichttp://www.blogger.com/profile/12923709027151923011noreply@blogger.com0