tag:blogger.com,1999:blog-71174249203516932702024-02-07T14:14:04.622-05:00The Hot CookieThe Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-7117424920351693270.post-24787167233827362552013-04-22T22:38:00.000-04:002013-04-22T22:38:23.454-04:00Biscuit Making Video Tutorial<div class="separator" style="clear: both; text-align: center;">
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Greetings! It's been a long time! I've been wanting to show Karli my biscuit-making method for a while, but we live 160 miles away now. The internet is such a glorious solution, so I made a video so she can see. Here's a link to my <a href="http://www.youtube.com/watch?v=cHlXeoG5b9Q">tutorial</a> on how to make light and tender biscuits. The recipe and detailed instructions are below. Enjoy! :)</div>
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Here's what you need:<br />
• 4 ½ cups of flour -- plus more for dusting<br />
• 1 tsp. baking soda<br />
• 5 tsp. baking powder<br />
• 1 tsp. salt<br />
• 1 Tbsp. sugar<br />
• 1 cup of cold lard, butter, or a combination of both*<br />
• 2 ½ cups cold buttermilk**<br />
• Melted butter (optional)<br />
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First measure your buttermilk** in a liquid measuring cup and put it in the freezer. Keep the ingredients as cold as you can without freezing them. <br />
Next in a big mixing bowl combine the flour, baking soda, baking powder, salt, and sugar. Stir to combine. <br />
Add the lard and/or butter*. Cut it into the flour mixture until the lard/butter is in pea sized chunks. <br />
Now pour the very cold buttermilk into the bowl. Stir to combine, but do not over stir. If the mixture is still very wet, add a handful of flour and mix. The mixture should have some structure, but still be very wet. <br />
Preheat your oven to 425 degrees. Lightly grease 2 or 3 baking sheets or use parchment paper.<br />
Generously flour your work space. Pour out the biscuit batter/dough. Sprinkle more flour on top and flatten down the pile. <br />
Using the dough scraper, fold the dough upon itself. Scrape the dough from the counter and scoot more flour under the dough if possible. Keep moving the dough so that it doesn't stick much to the counter. Fold about 5 to 10 times until the dough no longer spreads or falls apart, but stays sturdy yet soft. <br />
Roll dough out to about ½ to ¾ of an inch. The thinner your dough, the shorter your biscuits. It's better too thick than too thin. Cut with biscuit or cookie cutter.<br />
Place biscuits on baking sheets about 1 to 2 inches apart. I can fit 12 on one of my sheets.<br />
If you want your biscuits to have a bit more color and taste, brush the tops with melted butter before you put them in the oven.<br />
Bake for 20 minutes or until just slightly brown. Let them cool on a cooling rack.<br />
Makes 24 to 32 biscuits. They keep for about a week and freeze well.<br />
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*I used ¾ cup of lard to ¼ cup butter. DO NOT JUDGE THE LARD. It has a bad reputation while bacon remains king. Bacon=good. Lard=good. The lard I used in this video isn't ideal for biscuits. I got it from the farmer's market and it's not as solid as commercial lard which is much harder. Good lard is at least as hard as refrigerated butter. You could also use shortening, but that stuff is the worst for you. It's very important that the fat you use is very cold. If not, the flour will start to absorb it and your biscuits won't be as tall and fluffy. Cutting the lard or butter into cubes first with a knife will make it easier for you to cut them into the flour with the pastry cutter.<br />
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**If you don't have buttermilk, you can use milk soured with vinegar. Put 2 Tbsp. vinegar in your measuring cup then fill the rest of the way up to the 2 ½ cup line with milk. Let it sit for at least 5 minutes and then put in the freezer until your other ingredients are put together. If you have yogurt, you can dilute it to buttermilk consistency with a bit of milk or water. <br />
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I found this recipe <a href="http://www.seriouseats.com/recipes/2011/11/the-worlds-best-biscuits-recipe.html">here</a>. The honey-butter sauce is nice, but not necessary. My instructions are very verbose, but hopefully helpful.<br />
Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com3tag:blogger.com,1999:blog-7117424920351693270.post-15098282197412273522012-07-27T12:11:00.000-04:002012-07-27T12:11:30.521-04:00Hilarious Contents of My '97 Time Capsule<div style="text-align: center;">
So here are the obscure items that my 12 year old self thought would be of interest to the people of the future. I never expected to see this time capsule ever again. I thought that someone would find it decades, maybe even 100 years later and then learn what a child of the end of the 20th century was like. Ha! </div>
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My time capsule was made from an old Jiff peanut butter jar.</div>
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The introductory note to the future discoverer was folded like this and read:</div>
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<span style="background-color: white;">I hid the time capsule in the basement/cellar of my old house, behind the stairs. I knew that hiding space wasn't the greatest, but I didn't have time to dig a hole. Surprisingly the capsule remained hidden for almost eight years. Mary and David, the new owners of that house, went along with my instructions and wrote their name and the date on the "I have seen Sarah's Time Capsul" page. Their kids reopened it just a few days ago and signed below their parents. Mary was so awesome to give it back to me.</span></div>
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<span style="background-color: white;">Ah, the old folded fortune teller. I included one with just girls names and the other with just boys. They were names of my classmates, of course.</span><span style="background-color: white;"> </span></div>
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<span style="background-color: white;">Scratch paper, a Hacky Sack, a flashcard of Spanish colors I used in 3rd grade, How to Draw a dragon instructions taken from the comics section of the newspaper, and homemade <a href="http://www.youtube.com/watch?v=DRWvywpyb38">Stick Stickly</a>s.</span></div>
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<span style="background-color: white;">Some pins from the 1996 Atlanta Olympics, a spring, a tiny pencil from Lowe's, a pipe-cleaner-chicken in an mini Easter egg, a pencil topper, a Creepy Crawler, a Push-A-Point colored pencil, an IBC root beer bottle cap, a bookmark, a bracelet that I made, a mini maze puzzle, an unused box of crayons from Hard Rock Cafe, and what I thought was a test tube, but now know is a shot glass. </span></div>
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These incredibly significant photos. Read full story <a href="http://thehotcookie.blogspot.com/2012/07/real-life-freaky-deaky-twilight-zone.html">here</a>. </div>
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A tiny notebook and the other random photos I included: a chameleon, my cat Max, and a group photo taken on an Art Club field trip to Chicago in '97. </div>
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Inside the tiny notebook, I had a list of friends, names of my family members, list of my favorite numbers, an inventory list of the contents of the capsule, and what is shown here. To the side is a list of "Popular Music Groups". </div>
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On the last page of the notebook, I wrote "My cat 'Punkin' died three years ago and is living on this property." I think this is a clue as to where I buried the first time capsule I made. I used a tin Folger's Cofee can and buried it within two feet of my cat.</div>
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No time capsule would be complete without an homage to The Beatles. I wrote up that little summary myself. This is an example of my first computer skills. Lol.</div>
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Well, I'm very glad that I had the foresight to do this as a kid. Although the capsule didn't end up in a museum, it has sure made my day. </div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com3tag:blogger.com,1999:blog-7117424920351693270.post-67205425760154938242012-07-27T02:30:00.000-04:002015-07-09T00:08:47.388-04:00Real Life, Freaky-deaky Twilight Zone MomentGreetings! I've recently experienced perhaps the most bizarre coincidence/synchronicity/serendipitous event of my life. It was too good not to share so here it goes:<br />
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First, a pertinent update for those who might not know. Since March of this year, I've been working at <a href="https://connerprairie.org/">Conner Prairie</a>, a living history museum. My job at Conner Prairie is to play the role of a citizen of Prairie Town, a historically based town set in 1836. My favorite role to play is the potter. The ceramic skills I acquired from college helped me land this ridiculously fun job. Here's me working in costume in the pottery shop.<br />
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And now a flash back: <br />
<span style="background-color: white;">When I was 12 years old, my family and I moved out of the house that I'd grown up in. Before leaving, I made a time capsule. I filled an empty peanut butter jar full of things I thought might be of interest in 100+ years when the capsule might be found. This included an introductory note, five photos, and a smattering of other items. </span><br />
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<span style="background-color: white;">Well, the family who moved into that house eventually found the time capsule and returned it to me recently on July 25th, 2012. Upon opening the capsule, I found the note. It was dated July 29th, 1997 - almost 15 years ago to the DAY. </span><br />
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<span style="background-color: white;">Digging further inside the jar, I found the photos. Three were of no great significance: a photo of my cat, a chameleon in a tree, and a group photo taken so far away that my classmates faces are indistinguishable. And then I saw the fourth photo:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3QmkxjJKYlUmcjqHyPcDIGJL6giF6QEw7mkaOJBYDyMYUbIF7NhReVOsqa-17SNo_ecky-Bn5E6Z26t9ZLeDeNUO1zEk5xjkwXp6iUDBDdFA3FAf8cXm0u9BPiAgUuDXHZluaXNhQNkb/s1600/Conner+Prairie+Time+Warp+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq3QmkxjJKYlUmcjqHyPcDIGJL6giF6QEw7mkaOJBYDyMYUbIF7NhReVOsqa-17SNo_ecky-Bn5E6Z26t9ZLeDeNUO1zEk5xjkwXp6iUDBDdFA3FAf8cXm0u9BPiAgUuDXHZluaXNhQNkb/s320/Conner+Prairie+Time+Warp+(4).JPG" width="320" /></a></div>
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In this photo, my friends and I are on a field trip.....at Conner Prairie. We're sitting on the porch of the Golden Eagle Inn. This had to be in the fall of 1994 or spring of 1995. We were in fourth grade.<br />
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Que the <a href="http://www.youtube.com/watch?v=XVSRm80WzZk">Twilight Zone theme</a> now. Here's the 5th photo.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPHLW8mAKQhV5Ltxt1owIpjoNHjeOOnnAI7L4NgDMW9y7IZZiOHNy0zB2k3aSk-4tDo5RCkWYLSdtmPt-LuVPJO9hukQYczhX34owZt936YNuMySdYr_DgMLy7gZA1fcnwwEILHoyYd8y/s1600/Conner+Prairie+Time+Warp.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVPHLW8mAKQhV5Ltxt1owIpjoNHjeOOnnAI7L4NgDMW9y7IZZiOHNy0zB2k3aSk-4tDo5RCkWYLSdtmPt-LuVPJO9hukQYczhX34owZt936YNuMySdYr_DgMLy7gZA1fcnwwEILHoyYd8y/s320/Conner+Prairie+Time+Warp.JPG" width="320" /></a></div>
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It's me making pottery. I still get chills when I see these photos. My Dad is a photographer. Out of the THOUSANDS of photos I could have put inside this time capsule, I put in these. I was so excited that the next day at work, I showed many of my co-workers. One of them, Shelia, took my photo on the same spot - the porch on the Golden Eagle Inn - to complete the circle. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGUS9rdWzM3n8OGmIBxFlujp2phsOc7FT_Eci0IllCqTSqwtJcnBXfks1q90sjl8FQ4xia6iTM45THHFWpYCdLruxXXJPOJC7e34gYxSQ03S3pRrjRRJDSjxjOGxqZHn-ZEw1cJxdjhdl/s1600/Conner+Prairie+Time+Warp+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizGUS9rdWzM3n8OGmIBxFlujp2phsOc7FT_Eci0IllCqTSqwtJcnBXfks1q90sjl8FQ4xia6iTM45THHFWpYCdLruxXXJPOJC7e34gYxSQ03S3pRrjRRJDSjxjOGxqZHn-ZEw1cJxdjhdl/s320/Conner+Prairie+Time+Warp+(2).jpg" width="240" /></a></div>
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I hope you've enjoyed this real-life Twilight Zone episode as much as I have. I'll be posting about the hilarious contents of the time capsule <a href="http://thehotcookie.blogspot.com/2012/07/hilarious-contents-of-my-97-time-capsule.html">here</a>. Thanks for reading! <br />
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-Sarah<br />
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<span style="background-color: white;"><br /></span>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com3tag:blogger.com,1999:blog-7117424920351693270.post-31330303583848050012011-10-16T02:05:00.005-04:002011-10-16T02:32:20.053-04:00Roasted Pumpkin Seeds!<div style="text-align: center;">Hello! Long time no see. I hope you all have had a great summer. I've been not too far from my kitchen. Here are a few goodies, I've baked up within the past few months. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOeHh6EP7iO_E7MqDpeGa2RWFDrsoBJjmWgfXLaja68BddlwogoM_UOzQvNujZfJ7lQzP_E13XpAnlXEPtsPXFDXCoInSA6U7vj4Lj9TM58IAZZtMA5_4mlLsdgryEtEDsY-W2vMzAk76/s1600/Halloween%2521+%252711+dup.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt9DHTH10III8mXmZbxfZ-eSaiYNRDxq0PlcVejdL8sa7vkzUZBrWDpEFKfwQFDyD10PFdtRL0t3nEWm9k6ybjBYvSLu3b10FqtGJB1mbymwZTypgFJ_KzW4YSMfqvhvCIeHlxlaxwqOxN/s320/Thumbprint+Twix.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663967953167028802" /><div style="text-align: center;">Caramel Chocolate Shortbread</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmB1nvbT43kCT05CUHR-HEKXYmRNIHotYAfSgFo2RDZ7SAMBNBmrbBBHji_EAYS89hVy5P4M8dCaL1jr1f2RvXw-ecZvt3zt9fa-mKF2qGGIyRECGxXRlBk_CxAeXOM-X54GoHgMD1Awl/s1600/Oatmeal+pies.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmB1nvbT43kCT05CUHR-HEKXYmRNIHotYAfSgFo2RDZ7SAMBNBmrbBBHji_EAYS89hVy5P4M8dCaL1jr1f2RvXw-ecZvt3zt9fa-mKF2qGGIyRECGxXRlBk_CxAeXOM-X54GoHgMD1Awl/s320/Oatmeal+pies.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663967951420852882" /></a><div style="text-align: center;"><a href="http://cravingchronicles.com/2009/04/01/homemade-oatmeal-cream-pies/">Homemade Oatmeal Cream Pies</a></div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJjLRbtO9GXsLXz3nv4Awasqt2YzOp6aRaIOeBcGCGeMU9XveHtbl8XGqgVpXqy2mPwifTYoEcakVqI-XCT5SY3BKTXGRbIeo-B0CyLb2-3znSCNi37d0gRoJcxHaTIe1zAkmB3vppRLR/s1600/Old+Blueberry+muffins+%25284%2529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiJjLRbtO9GXsLXz3nv4Awasqt2YzOp6aRaIOeBcGCGeMU9XveHtbl8XGqgVpXqy2mPwifTYoEcakVqI-XCT5SY3BKTXGRbIeo-B0CyLb2-3znSCNi37d0gRoJcxHaTIe1zAkmB3vppRLR/s320/Old+Blueberry+muffins+%25284%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663967937467452322" /></a><div style="text-align: center;">Blueberry muffins - three ways</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfx8caSfe2FIqnbf_kt4P49BLbshY5bMjPw8thHD6vMJx89k_S_Ea_FlWjAQnyCVLxbzPCqv8NEF2YdKJ3SIC__km_075ptnAOUSnakPrLox3hYm57VNJFdWzCwXMVH8ARFUqBK4w9fkd/s1600/Sourdough+wheat+bread.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQfx8caSfe2FIqnbf_kt4P49BLbshY5bMjPw8thHD6vMJx89k_S_Ea_FlWjAQnyCVLxbzPCqv8NEF2YdKJ3SIC__km_075ptnAOUSnakPrLox3hYm57VNJFdWzCwXMVH8ARFUqBK4w9fkd/s320/Sourdough+wheat+bread.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663967932838529634" /></a><div><div style="text-align: center;">And LOTS of sourdough bread. I've been devouring one of Peter Reinhart's <a href="http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984/ref=sr_1_1?ie=UTF8&qid=1318745909&sr=8-1">book</a>s.</div><div style="text-align: center;"><span class="Apple-style-span" ><u><br /></u></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01TeiNANbpEr327c8t7NMR5sbCS5g4Go8dm45bP2talw97x44eB_DVz3istTb5RudTpDnqE1jOfykE7sVyKTQ06g8mijUdKW2ZZvKPOohmu1MVmorLb34PhmzUKmOdAz7APX_a810z5nZ/s320/Halloween%2521+%252711+%25284%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5663967964453801842" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div style="text-align: center;">Now, after gutting and gouging our pumpkins, it's time for roasted pumpkin seeds. These seeds are impossible to mess up.</div><div style="text-align: center;"><br /></div><div style="text-align: left;">Sort the pumpkin seeds from the pumpkin guts. Wash the seeds a bit in a colander. Set the oven for 300 degrees F. Lightly grease a sheet pan. Spread the seeds out evenly and mist them with a bit of oil. Sprinkle generously with whatever seasonings you like. This year I chose salt, garlic powder, and dill. Salt, thyme, and rosemary is also nice, or any ol' pre-mixed seasoning will do. Salt, pepper, and vinegar might also be tasty. You could even make them spicy with cayenne and paprika. Toss to coat and put them in the oven for 10 minutes. Stir and spread evenly again. Bake for another 10 minutes. Check to see if they are light and crispy. If not, bake for another 5 minutes or so. They should be just very slightly browned. Keep in an airtight container for a few weeks. </div><div style="text-align: center;"><span class="Apple-style-span" ><br /></span></div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOeHh6EP7iO_E7MqDpeGa2RWFDrsoBJjmWgfXLaja68BddlwogoM_UOzQvNujZfJ7lQzP_E13XpAnlXEPtsPXFDXCoInSA6U7vj4Lj9TM58IAZZtMA5_4mlLsdgryEtEDsY-W2vMzAk76/s320/Halloween%2521+%252711+dup.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5663968238106199362" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span><div style="text-align: center;">Happy Halloween!</div></div></div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-75886100919749092872011-05-02T19:28:00.007-04:002011-05-02T20:17:50.549-04:00Karli's baby shower!<div style="text-align: center;">Hot Cookie Karli is so prego! Karli and Travis's first little one will be arriving in late August. To celebrate this momentous occasion, <a href="http://www.facebook.com/group.php?gid=54393736995">Handicraft</a>er Aubrey of <a href="http://www.facebook.com/TheBackwoodsBelle">Backwoods Belle</a>, and I threw a vibrant baby shower. Here's what was served and gobbled up:</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrhcboF5JxcHDN_Y2mSQFiiyBc5fdr9vBJwBZQrLp9jxqjYOEKWKpt_dmYNFcGvva6X1ZH6yx1JoFEPytxJ5tFp9BYu5wKm1BgDPJRuhpzQQcyOVyqMvxNsE6Tl-q6tz91EiS6cOTx_C4/s1600/P1000565.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmle7VPqA4xCgOauCbse-UAfAvtIW5SKuyosCdXf5Tef5zPvdD2TwhGnetn7POZOLQsilkmAuH98tXFjW4HTvNiy6LWNTULAr_EbfJiUv-WZBLjUr144p47tcyb34RuGykkMhyphenhyphenOJ23yNQk/s1600/P1000559.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmle7VPqA4xCgOauCbse-UAfAvtIW5SKuyosCdXf5Tef5zPvdD2TwhGnetn7POZOLQsilkmAuH98tXFjW4HTvNiy6LWNTULAr_EbfJiUv-WZBLjUr144p47tcyb34RuGykkMhyphenhyphenOJ23yNQk/s320/P1000559.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269705128873506" /></a><div style="text-align: center;">Electric cupcakes! It's Martha's <a href="http://www.marthastewart.com/263620/devils-food-cupcakes?backto=true&backtourl=/photogallery/classic-cupcakes#slide_1">Devil's Food Cupcake</a> with this no fail <a href="http://allrecipes.com//Recipe/special-buttercream-frosting/Detail.aspx">icing</a>. I found that the icing needed more cream. I just kept adding - slowly - until I found the desired consistency and taste. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH0oLDODjyLq60pMEvoAb0jO4DN9_UL8XC5vjAWfCDaRzawi1Z0SwrJs8LKP2LeS5IB2SSRyx_u-dwOFvXUYtgIjjkg_JJpbMYJLIcrHuj-hQSF0NuxqYpvAPZjh0IbUQPYdTSJzstZPY/s1600/P1000551.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH0oLDODjyLq60pMEvoAb0jO4DN9_UL8XC5vjAWfCDaRzawi1Z0SwrJs8LKP2LeS5IB2SSRyx_u-dwOFvXUYtgIjjkg_JJpbMYJLIcrHuj-hQSF0NuxqYpvAPZjh0IbUQPYdTSJzstZPY/s320/P1000551.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269702162529522" /></a><div style="text-align: center;">Aubrey rocked out the decorations. I'm sad that I didn't get a photo of her banner. :(</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrhcboF5JxcHDN_Y2mSQFiiyBc5fdr9vBJwBZQrLp9jxqjYOEKWKpt_dmYNFcGvva6X1ZH6yx1JoFEPytxJ5tFp9BYu5wKm1BgDPJRuhpzQQcyOVyqMvxNsE6Tl-q6tz91EiS6cOTx_C4/s320/P1000565.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269817423936754" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; " /></div><div style="text-align: center;">The Spread:</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jvjWMl_56BUjOjvzKooei_A9XZ1GWWi5dC5vHZ7b7BD7-95I6U_jv04nWPJGPpCRV7myJnS98DIIXfEHn_NIrm04Re4LnMtmAeuFOhgHHafhBev4gQ63fPVVL_pPOI3g5cCWgw_Iv0k9/s1600/P1000561.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7jvjWMl_56BUjOjvzKooei_A9XZ1GWWi5dC5vHZ7b7BD7-95I6U_jv04nWPJGPpCRV7myJnS98DIIXfEHn_NIrm04Re4LnMtmAeuFOhgHHafhBev4gQ63fPVVL_pPOI3g5cCWgw_Iv0k9/s320/P1000561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269407028695266" /></a><div style="text-align: center;">Caprese style marinated mozzarella and tomatoes adapted from this <a href="http://www.bigoven.com/recipe/157784/caprese-salad-mozzarella-basil-tomato">recipe</a>. I used whole cherry tomatoes and a lot of chopped basil. Tossed all of the ingredients into a zip-top bag and let the flavors muddle for a day.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYgXk92duZ7VwmGId7LPG4PWJE5-V-FJxRfSblmtVE-dAAvGxF1FeP_4nzneJgPTiIH1zRfPzQtDn88e9uiAAocpbYMRRvMN2IYSPcU3l9XQ3742cBSS-gHEV5MiWRfg6-0wyuLMHrur_/s1600/P1000564.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpYgXk92duZ7VwmGId7LPG4PWJE5-V-FJxRfSblmtVE-dAAvGxF1FeP_4nzneJgPTiIH1zRfPzQtDn88e9uiAAocpbYMRRvMN2IYSPcU3l9XQ3742cBSS-gHEV5MiWRfg6-0wyuLMHrur_/s320/P1000564.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269398100468850" /></a><div style="text-align: center;">Turkey tea-sandwiches with a special cream cheese spread adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-tea-sandwiches-recipe/index.html">Ina Garten</a>. I just combined 8oz. of cream cheese, 1/4 cup of fresh basil, 1/4 cup of caramelized onions, 1/4 cup of dried cranberries, and salt and pepper to taste - whipped together in a food processor and spread on artisan bread. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDKq77fqwazE_W6M60X4k9Vf0-vnoHBCTLHvQhoTxFzTDfbkJLczM48fRBS0JVKtxrzEMKSVXSUq_tajPdpcB5_osYd3Pv_lLi-A-bZ3XN-WIIqjf32OJnILwWrir9vImLkQxzsf84rh/s1600/P1000563.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOvDKq77fqwazE_W6M60X4k9Vf0-vnoHBCTLHvQhoTxFzTDfbkJLczM48fRBS0JVKtxrzEMKSVXSUq_tajPdpcB5_osYd3Pv_lLi-A-bZ3XN-WIIqjf32OJnILwWrir9vImLkQxzsf84rh/s320/P1000563.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269395880369778" /></a><div style="text-align: center;"><a href="http://www.marthastewart.com/281675/chocolate-covered-strawberries?backto=true&backtourl=/photogallery/baby-shower-tea-party-recipes#slide_22">Chocolate covered strawberries</a> and <a href="http://www.marthastewart.com/315759/buttermilk-biscuits">buttermilk biscuits</a> with jam and honey butter. Be sure to use unsalted butter or cut the salt down by half for the biscuits. They were a touch too salty, but I heard no complaints. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6Bje5p5Yp_ypsHL-FtsJDSurRkg4NR8tdC_2RqKfiIOruqbkOCc4PmDgm-xTdQ3LwFTRMdGcyV3TEEU2RnW6wYNHW5odSY1h54Q1BISbbfevjIQlX2v8iEzS7ZHM4SeRb8lXKmaVX0c3/s1600/P1000557.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil6Bje5p5Yp_ypsHL-FtsJDSurRkg4NR8tdC_2RqKfiIOruqbkOCc4PmDgm-xTdQ3LwFTRMdGcyV3TEEU2RnW6wYNHW5odSY1h54Q1BISbbfevjIQlX2v8iEzS7ZHM4SeRb8lXKmaVX0c3/s320/P1000557.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269391337267298" /></a><div style="text-align: center;">Sea salt chocolate chip cookies from the chocolate genius, <a href="http://www.nytimes.com/2008/07/09/dining/091crex.html?ref=jacquestorres">Jacques Torres</a><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;">. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 15px; line-height: 22px;"><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbBfAvcz4qFnHWZrGZeq6fj-Wx6AteCpupAFwiK5JN1ieeyG9InIgNXKVPohxok_vjyx5qIWJKyk4ZcU5wgw4A5IE768yr8W3qSTKoee3LA9jP3SphYqHFWwXD5Y-cB2YMe6JirJ0WXom/s1600/P1000566.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGbBfAvcz4qFnHWZrGZeq6fj-Wx6AteCpupAFwiK5JN1ieeyG9InIgNXKVPohxok_vjyx5qIWJKyk4ZcU5wgw4A5IE768yr8W3qSTKoee3LA9jP3SphYqHFWwXD5Y-cB2YMe6JirJ0WXom/s320/P1000566.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602269387768230690" /></a><div style="text-align: center;">And I pulled a super sweet mocktail out of the blue. It was a blueberry limenade made with 50 fl. oz. of sparkling, unsweetened blueberry juice (found at Trader Joe's), 1 cup of freshly squeezed lime juice, 1 cup of sugar (I used turbenado sugar), a handful of fresh mint, and a load of ice. This one got rave reviews. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The party was super fun to plan. Congrats, Karli and Travis!!!</div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com1tag:blogger.com,1999:blog-7117424920351693270.post-22759627188222445322011-04-23T14:06:00.006-04:002011-04-23T19:25:25.509-04:00Carrot Cake for zee Easter bunneh<div style="text-align: center;">I totally meant to post this earlier, but whatever. Carrot cake isn't a seasonal thing, it's just nice to make it for such occasions like Easter. Easter bunnies dig carrot cake. This <a href="http://allrecipes.com/Recipe/Carrot-Cake-III/Detail.aspx"><b>recipe</b></a> comes from a random, great baker from AllRecipes.com. I will NEVER use another recipe. That's how flippin' good this one is. This recipe makes an excellent layer cake. I've done this in the past and got ooos and ahhhs. Make it with or without nuts; both ways are great. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fu8L1waBcRf54SNqyggQKy12_OUubN1gVGv3H5lFbva5e3NE3U8GC_z8YmSoIGSV6tqhhtDLwboYL2kf5lGi31yOnGkHp7SvacnkiZbBoem9AyfIWWZ65EYqTxpQGPMO4bwFfQxLW91b/s1600/P1000521.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_fu8L1waBcRf54SNqyggQKy12_OUubN1gVGv3H5lFbva5e3NE3U8GC_z8YmSoIGSV6tqhhtDLwboYL2kf5lGi31yOnGkHp7SvacnkiZbBoem9AyfIWWZ65EYqTxpQGPMO4bwFfQxLW91b/s320/P1000521.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922137642956530" /></a><div style="text-align: center;">A food processor makes the carrot shredding easy work, and the cake comes together in minutes. You'll need 3 cups of shredded carrots.</div><div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvsmzeTjg7YpuDX73qGKcwwXOeStJKImuwaPMRuPoY-AHjSAr1Lpad0me_Re-zwVOjCGSOnOKL6FxL0A8HD6pWrg9LzrVm0yXdKH0TiBCalvLm7ep7eLCGvY9QD4LZnVJPq_9DD-UqDl_/s1600/P1000522.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHvsmzeTjg7YpuDX73qGKcwwXOeStJKImuwaPMRuPoY-AHjSAr1Lpad0me_Re-zwVOjCGSOnOKL6FxL0A8HD6pWrg9LzrVm0yXdKH0TiBCalvLm7ep7eLCGvY9QD4LZnVJPq_9DD-UqDl_/s320/P1000522.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922135762845442" /></a><div style="text-align: center;">Eggs in oil. Odd looking, yet pretty.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PNIiND4iABW-Q89lxeQz1Yrt5peym6RnjbtZGZjtTt0RC8-MaYNo69PBU_TdZAUfAlqyrxvfHDD6i6YWlLmML-2DqlJyV8izOgKFtiZccnl6iibTzoCxDhcr5th4miLOct0_W67xIZ2R/s1600/P1000525.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1PNIiND4iABW-Q89lxeQz1Yrt5peym6RnjbtZGZjtTt0RC8-MaYNo69PBU_TdZAUfAlqyrxvfHDD6i6YWlLmML-2DqlJyV8izOgKFtiZccnl6iibTzoCxDhcr5th4miLOct0_W67xIZ2R/s320/P1000525.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922058654914706" /></a><div style="text-align: center;">Adding the dry ingredients to the wet. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPAilnXKah-hU-udB2n6kSbo1d0W85_vGRZlBM27VSxylduxgQg6Zhh03z55FICFa6HgpykRbHmkpbKTEDarJeLdo7THxNJCA5YNbE05mEKvZ7ewdDivdTtyz3SWU7h4VP4puc7u4AN6H/s1600/P1000526.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggPAilnXKah-hU-udB2n6kSbo1d0W85_vGRZlBM27VSxylduxgQg6Zhh03z55FICFa6HgpykRbHmkpbKTEDarJeLdo7THxNJCA5YNbE05mEKvZ7ewdDivdTtyz3SWU7h4VP4puc7u4AN6H/s320/P1000526.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922053566642338" /></a><div style="text-align: center;">Not the best looking batters. Not even the nicest looking cake, but the taste makes up for it. The icing hides any ugliness anyway.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQCIZ_KXEzsGRJGAmy2KdoDGtaPcHQ-EaX_yt453qBgiv_8qG80NVNDtsFKBDj5np-gF-BubB1a7DwcfmssFm7HdZT_Z9zQf7YDhjNuyQjwzed6iAcgFLQU1jc9DnctWFIHC0vYsUCQLW/s1600/P1000529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQCIZ_KXEzsGRJGAmy2KdoDGtaPcHQ-EaX_yt453qBgiv_8qG80NVNDtsFKBDj5np-gF-BubB1a7DwcfmssFm7HdZT_Z9zQf7YDhjNuyQjwzed6iAcgFLQU1jc9DnctWFIHC0vYsUCQLW/s320/P1000529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922051236498978" /></a></div><div><div style="text-align: center;">The icing for this beast is awesome. Whip it until it's nice and fluffy. </div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoQCIZ_KXEzsGRJGAmy2KdoDGtaPcHQ-EaX_yt453qBgiv_8qG80NVNDtsFKBDj5np-gF-BubB1a7DwcfmssFm7HdZT_Z9zQf7YDhjNuyQjwzed6iAcgFLQU1jc9DnctWFIHC0vYsUCQLW/s1600/P1000529.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OgKkhehWGC7HR5v8KaVMsrsktJMKrD8uGhscRoSu8UcgiDFtoZondEvbG1P39xnWQGJaPypjocS0Id5ImGKWV2Kkg1sWvmi562Mj5kSERLuWsrYQ56AhVkiKvgCAWqDfifb0tWcheTJs/s1600/P1000531.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4OgKkhehWGC7HR5v8KaVMsrsktJMKrD8uGhscRoSu8UcgiDFtoZondEvbG1P39xnWQGJaPypjocS0Id5ImGKWV2Kkg1sWvmi562Mj5kSERLuWsrYQ56AhVkiKvgCAWqDfifb0tWcheTJs/s320/P1000531.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922042834576546" /></a><div style="text-align: center;">Schmear it on. For a sheet cake, I cut out an entire cup of powdered sugar. If I'm making a layer cake, I'll definitely put the 4th cup in. Tastes great either way.</div><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7yK27yd1OFJzkQRdbd0uHBeHG3mXE4Jj7V9NFlzhjUWE_a9YdSVftYNI7gH1zZT2_SOrabF0aLvcOz_N99hCtay4P9B-qBKliKU8cUAOZxujNMjw2Nl5c3JHI7YygZsU5ChsfOjPsu5E/s1600/P1000536.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7yK27yd1OFJzkQRdbd0uHBeHG3mXE4Jj7V9NFlzhjUWE_a9YdSVftYNI7gH1zZT2_SOrabF0aLvcOz_N99hCtay4P9B-qBKliKU8cUAOZxujNMjw2Nl5c3JHI7YygZsU5ChsfOjPsu5E/s320/P1000536.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598922034636635266" /></a><div style="text-align: center;">Happy Easter!</div></div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-11615431734934202862011-04-10T13:10:00.002-04:002011-04-10T13:36:02.282-04:00Schnack bars!<div>Those snacky folks among us probably spend a nice wad of money on snack bars/granola bars. The truth is is that they're easy to make, they're customizable, they make a lot per batch, and are pretty darn tasty. </div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkgVWyUyV98fFvvYeMfoIrVkap41XoBVp3d59n5tzzkS6k7zIqdR39PGKuHEuflpjht4u6gPOqB25wCpb8OrEzuEg51SbUyRAjGiNVgm6NPlH8aPTSdWuZ0I501pOa0LymhgLXUNky0R2/s1600/P1000326.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCkgVWyUyV98fFvvYeMfoIrVkap41XoBVp3d59n5tzzkS6k7zIqdR39PGKuHEuflpjht4u6gPOqB25wCpb8OrEzuEg51SbUyRAjGiNVgm6NPlH8aPTSdWuZ0I501pOa0LymhgLXUNky0R2/s320/P1000326.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594004331224952882" /></a>These bars are layered, but I <i>think</i> it might work to just stir all of the ingredients together, but don't quote me. The layers aren't that much trouble anyway. To begin, preheat your oven to 325 degrees and line a <b>square</b>, 8 inch baking pan with parchment paper or foil, extending the paper/foil over the pan edges. I suggest you do this and not just grease the pan like I did. I ended up with many broken bars. <div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtEGFiT_so54N5wvNoEtBDYzDgSpNY11v5w4UVtSSLBHnzG-MDEypmobvwmVrGkacl_fnYLHTBQIwr01WzOKQ1DucLDA9keIK4ePB6q4xAD-5siSZK4H5AO8_fEn-KvB1W0X-YY0acj9-/s1600/P1000327.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtEGFiT_so54N5wvNoEtBDYzDgSpNY11v5w4UVtSSLBHnzG-MDEypmobvwmVrGkacl_fnYLHTBQIwr01WzOKQ1DucLDA9keIK4ePB6q4xAD-5siSZK4H5AO8_fEn-KvB1W0X-YY0acj9-/s320/P1000327.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594004334782080306" /></a>First, combine 1/2 cup of flour, 1/2 cup of rolled oats, 1/4 cup of brown sugar, a pinch of salt, and (optional) 2 Tbsp of flax seeds. Pour 1/4 cup of melted butter into the flour/oat mixture and stir until combined. Divide this mixture in half. Spread half of the mix evenly on the bottom of the lined pan. Press down a bit; like you would a graham cracker pie crust. <br /><div style="text-align: center;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumHGE8Gbk2bWO9yJS4dzfsWsMHPwrTqLaxRtjSC2FgjPklEZLxWlwLHXR-SWxQJcz0l81IjQbV738C4WG6UrbL7Z50Wk7zY8FmC-Fp8la_ZPR-d7zYewo_Yyw78XCYWLobLsQIQDwv8mi/s1600/P1000331.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumHGE8Gbk2bWO9yJS4dzfsWsMHPwrTqLaxRtjSC2FgjPklEZLxWlwLHXR-SWxQJcz0l81IjQbV738C4WG6UrbL7Z50Wk7zY8FmC-Fp8la_ZPR-d7zYewo_Yyw78XCYWLobLsQIQDwv8mi/s320/P1000331.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594004163439295938" /></a>For the center layer, combine 3/4 cup of sweetened condensed milk, 1 cup of (preferably unsweetened) flaked coconut, 1 cup of nut of choice (I used walnut), 1 cup of dried fruit of choice (I used cherry), and 3/4 cup of chocolate chips in a separate bowl. Stir well, and pour into the pan - on top of the first layer. Spread it out evenly. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNNMB3xQNdqfpmgQeZhctjK9jU3vB-UqL-Of61O13dgRDhUBHFCYdsiG6YPBZ-CbMG5b7LUp3kO3PlrwuRRIPUnvTacjqU7Num1rHfRluZAcoqKuR2WKX6iVhVWh7ISgc2ohlNLMCJ3Z1/s1600/P1000333.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNNMB3xQNdqfpmgQeZhctjK9jU3vB-UqL-Of61O13dgRDhUBHFCYdsiG6YPBZ-CbMG5b7LUp3kO3PlrwuRRIPUnvTacjqU7Num1rHfRluZAcoqKuR2WKX6iVhVWh7ISgc2ohlNLMCJ3Z1/s320/P1000333.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594004155661548418" /></a>Now pour the remaining oat/flour mixture on the top. Spreading that layer out evenly. Now give it a nice press to bind the layers together. Bake for 30 minutes or until lightly golden. Let it cool, then cut into bars or squares. You can package them individually with a little plastic wrap. Store them in the fridge, and take them on the go!</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8GQ-WxfOgIR3gwkKrIXjqreJBZuVlKw3fHJT9M3BJhnySkFeF0o8l-VMtnsPUWl3YnUiqMxY0ro_VwozDEG8tuPus7MvLfPweLrxTGbezjlM74BYx8M9cGeLjKF5wonEb7rZbnwI8NX/s1600/P1000334.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-v8GQ-WxfOgIR3gwkKrIXjqreJBZuVlKw3fHJT9M3BJhnySkFeF0o8l-VMtnsPUWl3YnUiqMxY0ro_VwozDEG8tuPus7MvLfPweLrxTGbezjlM74BYx8M9cGeLjKF5wonEb7rZbnwI8NX/s320/P1000334.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5594004154471426098" /></a><br /></div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-23660593736000164942011-03-27T00:19:00.002-04:002011-03-27T00:24:30.838-04:00Coolest Easter egg ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuPnNqsAzJVpTN1hwb2_aaT8nkHhrcL0T5rIDikLXNGnA7Ys1q67g0J5GYJXH0K_tXP5uIBx3hVtFhhNZATe-LfpjTJJV5iroS43dkfkSSU4JxO3l-fyS4ggG5fduPiN68YDUs2ymKiwk/s1600/egg%2521.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuPnNqsAzJVpTN1hwb2_aaT8nkHhrcL0T5rIDikLXNGnA7Ys1q67g0J5GYJXH0K_tXP5uIBx3hVtFhhNZATe-LfpjTJJV5iroS43dkfkSSU4JxO3l-fyS4ggG5fduPiN68YDUs2ymKiwk/s320/egg%2521.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5588609978255287842" /></a>I stumbled upon a very cool how-to blog called <a href="http://www.notmartha.org/"><b>not martha</b></a>. Not martha has some very fun/creative tutorials. This one was about how to make hollow chocolate eggs inside of real egg shells. I would like to try to make these one day...not any time soon though because it seems <i>quite</i> labor intensive. This blog post was just too great not to share. Check it out <a href="http://www.notmartha.org/archives/2010/03/30/chocolate-easter-surprise-eggs/"><b>here</b></a>.Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-20371126884830234462011-03-17T22:35:00.004-04:002011-03-17T23:07:27.536-04:00Creme Brulee Party<div>Creme brulee is dessert of the gods and a recent obsession for me. I've had it here and there, but I didn't fully appreciate this decadent dish until I made it with some friends. I couldn't believe how simple it is. It takes just five ingredients and patience for the cooking and chilling time.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNiNu38MvoWnu0BUfRMrwaMWcfLwsisw0Sr8f1q4YD70yN8Tf6xyJDd2Mph_JKtRcpKV4M1IsjS7RIIzNXAWa3PjZRLzb59QrMHaKtdbGMJeJdxOwrwj8MYtDsEzYkr5BqVX80cLgPkd/s1600/P1000400.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0JNiNu38MvoWnu0BUfRMrwaMWcfLwsisw0Sr8f1q4YD70yN8Tf6xyJDd2Mph_JKtRcpKV4M1IsjS7RIIzNXAWa3PjZRLzb59QrMHaKtdbGMJeJdxOwrwj8MYtDsEzYkr5BqVX80cLgPkd/s320/P1000400.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243394761234370" /></a><div style="text-align: center;">Let's do this thing. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlHOOOvKMfvVRCg5uc43-shi7Gz9Qdc4TfdyDu8J9m51hKpjmMhV9v55N5izGKIXKb37kcxEEKc2q4ykqEZErrSxSvU0vzRhnydmJgpVmt3t93aq3XnNuPjZv9jMD2RSXjSu9XgYXUJF7/s1600/P1000378.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlHOOOvKMfvVRCg5uc43-shi7Gz9Qdc4TfdyDu8J9m51hKpjmMhV9v55N5izGKIXKb37kcxEEKc2q4ykqEZErrSxSvU0vzRhnydmJgpVmt3t93aq3XnNuPjZv9jMD2RSXjSu9XgYXUJF7/s320/P1000378.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243390008778466" /></a>It all starts with a half cup of sugar and some eggs: one whole egg and four egg yolks. Beat until just combined - no whipping. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejXj7XSIDjzvTTICA6xa2LwNeXMPQ0Yzk38ry5_grSXbfwuzSio1kGVoacAH0BBgZfTaHiyVFfcw3VN-6KT84E_wokSNbSABE5Beq4MTaOqjpgyG70-_IP7YF6hpSvG0T6EedR-3MLLa1/s1600/P1000381.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhejXj7XSIDjzvTTICA6xa2LwNeXMPQ0Yzk38ry5_grSXbfwuzSio1kGVoacAH0BBgZfTaHiyVFfcw3VN-6KT84E_wokSNbSABE5Beq4MTaOqjpgyG70-_IP7YF6hpSvG0T6EedR-3MLLa1/s320/P1000381.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243390651279282" /></a>Scald three cups of cream, and SLOWLY pour into the bowl with the sugary eggs while the mixer is on. Don't pour too fast or you'll have scrambled eggs in your creme brulee. That's just gross. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6F1ocuZDmwaFWY9p6rUZhaAeHx7AQR_-IFdJPchpOBfjZcaVuoSBQF6Hpi7RXsQ9dsKe3vm1Wg9prguo8MQD8B8nZYaoE0nnNmRzLoffU-Ri_W8sHWGQ9t77e5se6Zv86Y_zTVcvmuPIC/s1600/P1000384.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6F1ocuZDmwaFWY9p6rUZhaAeHx7AQR_-IFdJPchpOBfjZcaVuoSBQF6Hpi7RXsQ9dsKe3vm1Wg9prguo8MQD8B8nZYaoE0nnNmRzLoffU-Ri_W8sHWGQ9t77e5se6Zv86Y_zTVcvmuPIC/s320/P1000384.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243386332479682" /></a>Flavor that creamy sauce with vanilla (1 tsp.) and booze (1 Tbsp.). An orange flavored liquor was suggested. Pour into six ramekins and place them in a sheet pan with a tall lip.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_dajIFncAvYtBbs5YbvlNbGsePRFzVTQS3jNO3kdNhxlE2ypu8rSuQrl3I1FSkyaPGvxwiflGwDSc9epEsMQgqnB4tEgvr4PfPMsqBVBQSp22idjW5eI-wZV0w6liLulARrP_fjSXqlk/s1600/P1000387.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO_dajIFncAvYtBbs5YbvlNbGsePRFzVTQS3jNO3kdNhxlE2ypu8rSuQrl3I1FSkyaPGvxwiflGwDSc9epEsMQgqnB4tEgvr4PfPMsqBVBQSp22idjW5eI-wZV0w6liLulARrP_fjSXqlk/s320/P1000387.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243249109604738" /></a>This, I'd say, is the most risky part. The oven is preheated to 300 degrees, and I'm pouring boiling water into the tray, making a water bath. Just be careful and get some assistance. If you're using small, deep cups, you'll need to bake them for at least an hour. Wide, shallow cups will cook more quickly.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6GaHw4S8kazO_qfaxNwiibAstcwDm0wtbOSvHyjKwkIwBoj2q4stWiIBFF_sC72-5yDCi2eSX75BlywdRuEq-E3lfSoe4PHi92GyJOEvF574f04Fg4TYK43HHW63KjYZK7Ky7bF2HZgf/s1600/P1000390.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh6GaHw4S8kazO_qfaxNwiibAstcwDm0wtbOSvHyjKwkIwBoj2q4stWiIBFF_sC72-5yDCi2eSX75BlywdRuEq-E3lfSoe4PHi92GyJOEvF574f04Fg4TYK43HHW63KjYZK7Ky7bF2HZgf/s320/P1000390.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243245777842578" /></a>You have the option of skimming the foam from the tops of custard, but it's going to be covered with sugar anyway. A little foam never hurt anyone. Now put them in the fridge to chill.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEk3DeMwvVy0b8-afn7IF7e9oNIgOrIT2EnuyXktPLS6mAOhGviwRtxIL7be-aoTSt3Eac8Ajj4aas_RoBYD5WqONSgNGbY9tTsnziR3T2ReV9UgwPQ7EJBA9eVNMOGX4k0afJKUHk8y5/s1600/P1000393.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEk3DeMwvVy0b8-afn7IF7e9oNIgOrIT2EnuyXktPLS6mAOhGviwRtxIL7be-aoTSt3Eac8Ajj4aas_RoBYD5WqONSgNGbY9tTsnziR3T2ReV9UgwPQ7EJBA9eVNMOGX4k0afJKUHk8y5/s320/P1000393.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243239974500898" /></a>After they have chilled for at least a couple of hours, with a kitchen torch, you can slowly melt the sugar, rotating the flame around until the desired golden brown crust appears. If you don't have a torch, I suggest you get one because even if you only use it to make sugary crusts on top of creme brulee, it's worth it. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNtFsShuMqyafqTFvrdnwGO-H2mCC6g5ofOAuJtZv8bF9JL2ZXe85bPMrwb0ftUynQzS5etoru-FL_z8BFgPDmEqs-gvJtsAjO4FkVZtsYcAFtyizJQJbwUkLXjaR0TX28IzwZD9S01G1/s1600/P1000406.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNtFsShuMqyafqTFvrdnwGO-H2mCC6g5ofOAuJtZv8bF9JL2ZXe85bPMrwb0ftUynQzS5etoru-FL_z8BFgPDmEqs-gvJtsAjO4FkVZtsYcAFtyizJQJbwUkLXjaR0TX28IzwZD9S01G1/s320/P1000406.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5585243235575666162" /></a>I used Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/creme-brulee-recipe/index.html">recipe</a>, and she's got a short <a href="http://www.foodnetwork.com/barefoot-contessas-creme-brulee/video/index.html">clip</a> from one of her shows illustrating how easy it is to make creme brulee. Oh, next time I make this, it's going to be chocolate flavored.</div></div></div></div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-25044301249900142912011-03-13T10:00:00.006-04:002011-03-13T10:00:13.113-04:00Irish Brown Bread<div style="text-align: left;">I love St. Patrick's Day. I don't even know if I have any Irish in my blood, but I still love the holiday. In America, we wear green and drink a lot of green beer, but actually in Ireland, it's a quiet, holy day. Either way, this bread is great for the occasion. </div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LhzZn7WB6PEdjKpsIz8mIbhiwRb3InLNLW0XRpGlFUi-5ADTFb6rrx0FVyYqc_Y1DZEBhLKO2NVCevL7Brqa_sorRvGZ296v32q4syN0iTAh56LkNOAuX0wp_gn9xPKxmYncysGdmy-a/s1600/P1000360.JPG"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpPZ4xZJG1GMrYBMZZ9C2U_qLAiSbK18m-rZCMLrnCpXXXaTrtrGp6yI3YvEAWc3S3plFohsoSUBkPLoVzrl3EDDiyLBSK4NrdwamHmwECqQpPVULoztdNHoI-8HB9cVvx9IgY23o2Rgz/s1600/P1000358.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFpPZ4xZJG1GMrYBMZZ9C2U_qLAiSbK18m-rZCMLrnCpXXXaTrtrGp6yI3YvEAWc3S3plFohsoSUBkPLoVzrl3EDDiyLBSK4NrdwamHmwECqQpPVULoztdNHoI-8HB9cVvx9IgY23o2Rgz/s320/P1000358.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547423948582338" /></a>I think I love Ireland because of the culture, the landscape, and the cute, red-headed rascally boys that live there. I dig those red heads; that's why I nabbed one. He's not rascally, thank goodness. Now if only I could get him to speak with an Irish accent....<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n3jbCAPJNkRMvngiHonioVJPEEQrdmsxfIfUzhMASvJScLYBlGTrYO82Ka93oNX1A96bYn7omatUeTW770lHJhy8X7WAtIHojRQ2Lyt5xijgrhV5eSkO8nqhrZJlYwY1Qi0Bym3F3aTE/s1600/P1000362.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n3jbCAPJNkRMvngiHonioVJPEEQrdmsxfIfUzhMASvJScLYBlGTrYO82Ka93oNX1A96bYn7omatUeTW770lHJhy8X7WAtIHojRQ2Lyt5xijgrhV5eSkO8nqhrZJlYwY1Qi0Bym3F3aTE/s320/P1000362.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547421622891634" /></a></div><div><div style="text-align: left;">This quite a wholesome loaf that comes together in minutes. It's leavened with baking soda, so there's no resting and rising time. </div><div style="text-align: left;"><span class="Apple-style-span"><u><br /></u></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5n3jbCAPJNkRMvngiHonioVJPEEQrdmsxfIfUzhMASvJScLYBlGTrYO82Ka93oNX1A96bYn7omatUeTW770lHJhy8X7WAtIHojRQ2Lyt5xijgrhV5eSkO8nqhrZJlYwY1Qi0Bym3F3aTE/s1600/P1000362.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoAeHTe82naPz3-g0baFYRw40VNNVdS0dxYZsbS0ZSGeR8Um6GIZG5kE_ApyZo-idcrU6MImcI4n81Fg6ywbX4_ednIf-0cRRM_pBD2sEJqP1708qTqE9N7mmLgS81N2p8Ypekr2PV3Er/s1600/P1000365.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJoAeHTe82naPz3-g0baFYRw40VNNVdS0dxYZsbS0ZSGeR8Um6GIZG5kE_ApyZo-idcrU6MImcI4n81Fg6ywbX4_ednIf-0cRRM_pBD2sEJqP1708qTqE9N7mmLgS81N2p8Ypekr2PV3Er/s320/P1000365.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547314766732466" /></a>Use a mixer (or a spoon) to get the ingredients together. Turn out the sticky blob onto a well floured surface. Gently knead it until it stays in a ball shape. Don't handle it too much or you'll get rock hard bread. Divide the dough in half and reshape into a ball. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_OXNmxRwBl-r_9iQFkm82HtC-KjelwBExV7pkCpM7We9mBiNcNVdMkiy01XptKtehPL0AaoTcGvRMpKZVgsnqBbuNbKq1DYsw6pBPfn-VaVAHLnJUnNyh7GkBOykiqC-TXSY9lVNRZuK/s1600/P1000368.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_OXNmxRwBl-r_9iQFkm82HtC-KjelwBExV7pkCpM7We9mBiNcNVdMkiy01XptKtehPL0AaoTcGvRMpKZVgsnqBbuNbKq1DYsw6pBPfn-VaVAHLnJUnNyh7GkBOykiqC-TXSY9lVNRZuK/s320/P1000368.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547303740401186" /></a>You can add a bit of flair to the tops of the loaves by giving them a light coat of milk or egg and then sprinkling seeds or oats on top. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDyWQTnIhxQYn_cbheNTo9ZnDJ2qOzBj4mdYzA5oAOb5N8qc1xT9AMgRU1oLCqFYPKBHSJC4Le31jYvPCJ9S9n1ZNWNgVWtZ9J4ZWhhx7J5EGAuHmR3uiyQ3lJ9QABJ3Ct-FJRRkQ7LMn/s1600/P1000372.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDDyWQTnIhxQYn_cbheNTo9ZnDJ2qOzBj4mdYzA5oAOb5N8qc1xT9AMgRU1oLCqFYPKBHSJC4Le31jYvPCJ9S9n1ZNWNgVWtZ9J4ZWhhx7J5EGAuHmR3uiyQ3lJ9QABJ3Ct-FJRRkQ7LMn/s320/P1000372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547300125150898" /></a>Bake them at 425 degrees for 10 minutes then lower the temperature to 400 degrees and continue baking for another 10 minutes. Check to see if they are done by tapping on the bottom and listening for a hollow sound. I like to check with a thermometer. When the internal temp reaches 185 degrees, then they're done. I had to bake mine for an additional 5 minutes.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWlVWTZ9BQNpC3oGOysPxWkYU1mlG-2TqvLadAXZp3vRKZ7QcptBBZzGid884aIP_MH6_x_Swo5lJaLzmSQn6-TQIrL6B-t5Dl4EepzwJf8YCksycxUJ0RVgsxzgfIJb4gNDMx4M21dh4/s1600/P1000377.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLWlVWTZ9BQNpC3oGOysPxWkYU1mlG-2TqvLadAXZp3vRKZ7QcptBBZzGid884aIP_MH6_x_Swo5lJaLzmSQn6-TQIrL6B-t5Dl4EepzwJf8YCksycxUJ0RVgsxzgfIJb4gNDMx4M21dh4/s320/P1000377.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547294906971954" /></a>If you didn't over knead, you'll have a light crumb. Look at all of those whole grains. Yay, happy colons. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklmikcQxSqc5-HZr6EdaJZXH8Omf2IkxXYSxerCyEHCUYc2Ot00G0GOQZI0NlJcWKACqSWgNYWwLvlZKqZTtU-EFygMr1fIL6PhxRjH98BJ16jBSk_5qzrVOxmnkWyZsbFs2gWbjU5sYK/s1600/P1000373.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjklmikcQxSqc5-HZr6EdaJZXH8Omf2IkxXYSxerCyEHCUYc2Ot00G0GOQZI0NlJcWKACqSWgNYWwLvlZKqZTtU-EFygMr1fIL6PhxRjH98BJ16jBSk_5qzrVOxmnkWyZsbFs2gWbjU5sYK/s320/P1000373.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547287275601858" /></a>Generously slather with butter, honey, peanut butter, almond butter, jam, cream cheese, etc. Try toasting it and topping with Greek yogurt and honey. So good!</div><div><br /><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2LhzZn7WB6PEdjKpsIz8mIbhiwRb3InLNLW0XRpGlFUi-5ADTFb6rrx0FVyYqc_Y1DZEBhLKO2NVCevL7Brqa_sorRvGZ296v32q4syN0iTAh56LkNOAuX0wp_gn9xPKxmYncysGdmy-a/s320/P1000360.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581547723623424610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; " /></div><div style="text-align: center;">Happy St. Patrick's Day and enjoy!</div></div>Sarahhttp://www.blogger.com/profile/12917084986912540907noreply@blogger.com1tag:blogger.com,1999:blog-7117424920351693270.post-27539264274476203832011-03-06T21:42:00.003-05:002011-03-06T22:19:24.445-05:00Macaroni Madness<div>Like many college kids, when I moved out of my parents house, I had to figure out how to cook for myself. I loved this challenge, but in the beginning, I was calling to ask Mom and Dad lots of questions. This Chili Mac recipe was one that I made quite often. It's easy, quick, and satisfying. It's been probably seven years since I first made this dish on my own. I've made a few tasty adjustments since then. You can make this kid friendly by cutting out the spiciness. They'll eat it up like...well, like macaroni. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBh1Mm6CSJatCfpcq-LnDWyTiEktpkYkXBWueQOHS_U4g46T6LFWfdrXXfRl3uwsyR_doMXaUVCcM6oQexqjyyaOAtkv2E7IGXZqpuTUPte37IeXcNq5oOFuVjiKrMpYBqQHqRoGn-KkPw/s1600/P1000324.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBh1Mm6CSJatCfpcq-LnDWyTiEktpkYkXBWueQOHS_U4g46T6LFWfdrXXfRl3uwsyR_doMXaUVCcM6oQexqjyyaOAtkv2E7IGXZqpuTUPte37IeXcNq5oOFuVjiKrMpYBqQHqRoGn-KkPw/s320/P1000324.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581165205062591042" /></a><div><b>Spiffed Up Chili Mac</b></div><div><br /></div><div>Ingredients:</div><div>- 1 lb. ground beef</div><div>- 1/2 cup of chopped onion</div><div>- 1 1/4 cups of elbow macaroni</div><div>- 1 15oz can of tomato sauce</div><div>- 1 15oz can of diced tomatoes (preferably with chipotle or diced chilies)</div><div>- water (save the tomato sauce can and fill it to the top with water)</div><div>- 4 to 5 large jalapeño-stuffed green olives, chopped (optional)</div><div>- 1 tsp chili powder</div><div>- dash of cayenne pepper (optional)</div><div>- 1 tsp salt</div><div>- shredded cheese (optional) </div><div><br /></div><div>Directions: </div><div>In a large skillet, brown ground beef and sautee the onion on medium heat. Drain fat. Add all remaining ingredients except for the cheese. Stir until incorporated. Cover and simmer on medium-low heat for about 15 minutes, stirring occasionally. Serve immediately and top with cheese. </div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-53406102790486649562011-02-26T23:11:00.006-05:002011-02-27T00:43:06.739-05:00BAGELS!<div>I've been craving carbs like mad lately, and bagels are at the top of my list. Bagels are something that I've always wanted to make. They are a cousin to soft pretzels and have the same degree of difficulty, which I'd say is moderate. As long as you follow the <a href="http://smittenkitchen.com/2007/09/bronx-worthy-bagels/">recipe instructions</a> well, you're golden. I looked to fellow bagel-lover, <a href="http://smittenkitchen.com/">Smitten Kitchen</a> for this bagel run down.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaypLdKEYrmsycmKSaDSgSYAqzJK4xcAWOXEs-U3u59sinoa4XM3Qc_GYM34KspQecyluTXhlDSer8S7y9H1UDzqcm8JvEFnQxu8htL6pUrWxhoCnXgKWUkvQIw2YJfLy4vtRHWPEQUY07/s1600/P1000286.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaypLdKEYrmsycmKSaDSgSYAqzJK4xcAWOXEs-U3u59sinoa4XM3Qc_GYM34KspQecyluTXhlDSer8S7y9H1UDzqcm8JvEFnQxu8htL6pUrWxhoCnXgKWUkvQIw2YJfLy4vtRHWPEQUY07/s320/P1000286.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578228128034772898" /></a>It all starts with a "sponge" which is 1 tsp of instant yeast, 4 cups of bread flour, and 2.5 cups of room temperature water well blended and left to bubble for 2 hours. (PS - My notations are merely notations - a condensed version. Be sure to read Smitten Kitchen's very thorough instructions if you want to make these fantastic bagels.)<div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiSrw1k-ECnCiCnK8GzP4DK4kZurGvjWkLk-t0ZAI8-v6f8fGKL13S1-xNqi6S9qYQEN2syLLlDWpcpQ2Bv1zCli2vzsZ6op5ih4wbPXbikVsXe3GNUtUnsfAYappz3M6S9UeK1igVVz7/s1600/P1000292.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqiSrw1k-ECnCiCnK8GzP4DK4kZurGvjWkLk-t0ZAI8-v6f8fGKL13S1-xNqi6S9qYQEN2syLLlDWpcpQ2Bv1zCli2vzsZ6op5ih4wbPXbikVsXe3GNUtUnsfAYappz3M6S9UeK1igVVz7/s320/P1000292.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578228123747005202" /></a>After the sponge has rested and is nice and bubbly, add to it 1/2 tsp of instant yeast, 3 cups of bread flour, 2.75 tsp. of salt, and 1 tbsp. of honey. Stir or mix until a ball forms. Turn out onto a floured surface and knead by hand for 10 minutes or for 6 minutes with a mixer. I've always gotten the best results when I use good ol' fashioned human elbow grease. </div><div><br /></div><div><span class="Apple-style-span" style="font-family: Tahoma, Arial, Verdana, sans-serif; font-size: 11px; color: rgb(34, 34, 34); letter-spacing: 1px; line-height: 14px; "> </span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfteZBRgLk-Mq45VBOBIiOOCrcy4eTKYM1D9KOZ3XozuFV8YFqR3BOQTaRxUzF4xJ-Otwthyo-mJO5Kvky_wNT41r_scaa7C4JlzjrAuQecs3dpISOLTJvg1rqno53-dvG9EmRxzxxRiMK/s1600/P1000294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfteZBRgLk-Mq45VBOBIiOOCrcy4eTKYM1D9KOZ3XozuFV8YFqR3BOQTaRxUzF4xJ-Otwthyo-mJO5Kvky_wNT41r_scaa7C4JlzjrAuQecs3dpISOLTJvg1rqno53-dvG9EmRxzxxRiMK/s320/P1000294.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578228125632520034" /></a>It should look a bit like this after the kneading process. Pliable and not sticky. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLt3fIzCLSPWjL8bILdOVyF4ArKE3uHXluj7sGxO4PSEC7or8dw8yCLZNflB25QxqNdK6tDxxgGFUDEbkwk_vFFqMGAJ0LN2Jx5yw7uRLQ0O_UQw5c5rj2_p42BIcFlG3GyBLErnrtGvN/s1600/P1000296.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheLt3fIzCLSPWjL8bILdOVyF4ArKE3uHXluj7sGxO4PSEC7or8dw8yCLZNflB25QxqNdK6tDxxgGFUDEbkwk_vFFqMGAJ0LN2Jx5yw7uRLQ0O_UQw5c5rj2_p42BIcFlG3GyBLErnrtGvN/s320/P1000296.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578228120570129954" /></a>Now is the time to divide the dough ball into little balls. It's best to weigh your dough out equally so that they all cook evenly. My dough balls were weighed to 3 ounces each and they made an in-between standard and mini sized bagels. If you'd like the standard size, weigh your doughs to 4.5 ounces. I got 21 bagels from this recipe. </div><div><br /></div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4nbadFQIqSWMV-AbNudISzHOSnKbHtwmJ20DnqzLRi4-YM_DpeTO3fp_rviXoP2yEzu-wpKXdH0RFDmi52vEezeEU3l69a_WxLLeesGgU0QXHvknCsgYnF1vA4lAG0NrOjiFWjRyjIuo/s1600/P1000300.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb4nbadFQIqSWMV-AbNudISzHOSnKbHtwmJ20DnqzLRi4-YM_DpeTO3fp_rviXoP2yEzu-wpKXdH0RFDmi52vEezeEU3l69a_WxLLeesGgU0QXHvknCsgYnF1vA4lAG0NrOjiFWjRyjIuo/s320/P1000300.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227991887539154" /></a>Cover the now mini dough balls with a damp towel and let them rest for 20 minutes. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5o-dd_yZtJmWt_no92ZSAz2QJO4JkBFv8LNz_t0EpgjdVGs6A8HEtijVTJteNapKvv3IiEXoYAKTK8erViCtCnf_s8gx02qLiCtxxGU7oKZigwH4FA5s_SIX0lRr70fXrt4dDlKVdCQz/s1600/P1000301.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp5o-dd_yZtJmWt_no92ZSAz2QJO4JkBFv8LNz_t0EpgjdVGs6A8HEtijVTJteNapKvv3IiEXoYAKTK8erViCtCnf_s8gx02qLiCtxxGU7oKZigwH4FA5s_SIX0lRr70fXrt4dDlKVdCQz/s320/P1000301.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227982970128802" /></a>After 20 minutes, it's time to make the bagel shape. There is more than one method to forming the bagels, but I like the method of poking a hole in the center of the dough ball and slowly squeezing/stretching into the bagel shape with your fingers. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqif0eBWekg_f7Eh7u4wCTdaOJ3nZ0EJLqxAzk6A9nvo-JZPuCiz5PP0JdEEcswnlmzkrfh-Au0MvMQaI9VodP5p8njKF_8ApeOIPLfqC6tl9RJ_ccXAnK067I_lawGZwnz-30MKQY4wSJ/s1600/P1000302.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqif0eBWekg_f7Eh7u4wCTdaOJ3nZ0EJLqxAzk6A9nvo-JZPuCiz5PP0JdEEcswnlmzkrfh-Au0MvMQaI9VodP5p8njKF_8ApeOIPLfqC6tl9RJ_ccXAnK067I_lawGZwnz-30MKQY4wSJ/s320/P1000302.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227983604312834" /></a>On a baking sheet that has been lined with parchment paper and lightly greased, place the bagels at least 1 inch apart. Cover the pans with plastic wrap and tuck them into the fridge for the night. (Or let them chill for 4 hours.) The longer you let them sit, the more the flavors will develop. You can leave them in the fridge for up to 2 days. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ySzIDZA4iFCGweXCFrHs1ET6klvXYtH3qWxZNf8zSXjwdiv35kDRLUCz65gVK8eVohtd305PdBy9Dlkmhjcy7Y6R3rjkaWy1-Pu6ZZ_Su55MnBfcURyj_4V1pp6rrdEsS_6cYNqat8Nd/s1600/P1000304.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ySzIDZA4iFCGweXCFrHs1ET6klvXYtH3qWxZNf8zSXjwdiv35kDRLUCz65gVK8eVohtd305PdBy9Dlkmhjcy7Y6R3rjkaWy1-Pu6ZZ_Su55MnBfcURyj_4V1pp6rrdEsS_6cYNqat8Nd/s320/P1000304.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227975753230242" /></a>When you are ready to bake your bagels, fill your widest pot with water, 1 tbsp of baking soda, and 2 tbsp of sugar or molasses - this will give your bagels a bit of color - and bring it to a boil. Line 2 baking sheets with parchment paper, spray them lightly with oil and sprinkle them with a bit of cornmeal. Working in batches, gently drop about 4 bagels in at a time. Boil for 2 minutes, flip over with a slotted spatula, and boil for another 2 minutes. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz09k2NWvsECaMih9KpqXeFq54MQvlRfVw_UY9CTmPWbjwHgXWu3-SeihqVT0xqYY5jQ8e1ebODRxDAH4Es-_94Q5Y8eUhZey83cN5wj5pmn3lbkztnjR9v_xxIpRO5ornGyH-Jq_YWegh/s320/P1000308.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227797313947922" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Place the bagels on a cooling rack with a sheet pan underneath to catch the hot water, toppings, and egg wash. There are a couple of ways to apply your toppings:</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwCagcd1JtJwM9196hF3Q_7GTY97b5iddlBb44Kh7x76coAIH7RQanuNo5G575yyHg1eJaIkr2jGD2VBe8oYwXTdMYQNiWm4RwugK06eTGsI6UyG91vPcoW2b3zzH0cmxO8gtbYLy-OFS/s1600/P1000306.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwCagcd1JtJwM9196hF3Q_7GTY97b5iddlBb44Kh7x76coAIH7RQanuNo5G575yyHg1eJaIkr2jGD2VBe8oYwXTdMYQNiWm4RwugK06eTGsI6UyG91vPcoW2b3zzH0cmxO8gtbYLy-OFS/s320/P1000306.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227979337886514" /></a>Before adding the toppings, beat an egg and coat the bagels with a light layer of the wash. You may then either sprinkle the toppings over the bagel or dip them in a shallow plate/container as pictured above. Toppings are optional. I'm a huge fan of flax seeds so I used flax meal, whole flax seeds, and poppy seeds for my bagels. <br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz09k2NWvsECaMih9KpqXeFq54MQvlRfVw_UY9CTmPWbjwHgXWu3-SeihqVT0xqYY5jQ8e1ebODRxDAH4Es-_94Q5Y8eUhZey83cN5wj5pmn3lbkztnjR9v_xxIpRO5ornGyH-Jq_YWegh/s1600/P1000308.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP8jiUD8MoJv2UT9g2bL9u7Lf-lft5wd0NGEU0jR32R3nPbFYjiu3LoI4wsNKSePwtWfoImTn0aQOvB3TQinS8EewqgYeeBkgHVbGPkZmIpYACDv2BQ3pA1zLka2edI3VCSIaJR9iTux9/s1600/P1000310.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP8jiUD8MoJv2UT9g2bL9u7Lf-lft5wd0NGEU0jR32R3nPbFYjiu3LoI4wsNKSePwtWfoImTn0aQOvB3TQinS8EewqgYeeBkgHVbGPkZmIpYACDv2BQ3pA1zLka2edI3VCSIaJR9iTux9/s320/P1000310.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227793833081826" /></a>There's little need to worry about expansion during this baking process. I snuggled about 11 bagels on my sheet pans. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOZUICITnVTNFEr5EALUPjPuRp36Mw4CzD3LIcSGiH1L6nFIFfJFFrc-vbTfLXHS5PMQZC2WmDqdNVc1vU6Y8I4DWq_savae3fHhIpUX0xy7tx1-XZBNKdgs2AUVMoJ2WFkRhev9EOrkQ/s1600/P1000312.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicOZUICITnVTNFEr5EALUPjPuRp36Mw4CzD3LIcSGiH1L6nFIFfJFFrc-vbTfLXHS5PMQZC2WmDqdNVc1vU6Y8I4DWq_savae3fHhIpUX0xy7tx1-XZBNKdgs2AUVMoJ2WFkRhev9EOrkQ/s320/P1000312.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227787259712018" /></a>Bake them in an oven preheated to 500 degrees. Set the two racks in the center. You can bake both sheet pans at the same time or individually. I choose to bake them together, baking them for about 7 minutes then rotating each pan 180 degrees and switching the top pan for the bottom pan and baking for another 7 minutes - lowering the temperature to 450 degrees after the rotation. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmbasFO4GJ9pLO8wHQmpHMT8Cn74LBQFA2Bqd3nrvqTMLtbpm59SXcOO1PDmnt1rYBUCqiMy01M6Aaf8FVSuKkgDpW96RWOLi_HufPVuFaGYsRkqsTQxSyLoc3MbDV2PidE2PPGUGwpDM/s1600/P1000314.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmbasFO4GJ9pLO8wHQmpHMT8Cn74LBQFA2Bqd3nrvqTMLtbpm59SXcOO1PDmnt1rYBUCqiMy01M6Aaf8FVSuKkgDpW96RWOLi_HufPVuFaGYsRkqsTQxSyLoc3MbDV2PidE2PPGUGwpDM/s320/P1000314.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227783329737970" /></a>You can bake them longer if they aren't brown enough. Mine turned out just perfect!</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v_AD8nwlgOAbeT9oJwKoBy3_s_cBWPYOPHvs1BOp157qvW7KJyutl5OJXZCO9FIjIVPVOXlLgqPNXbLADDfnnnXYqRBU0UsKTtJPOjZ30JiJGsaUD6S8wACBbHQRe5rBoJIHm6znkuka/s1600/P1000315.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6v_AD8nwlgOAbeT9oJwKoBy3_s_cBWPYOPHvs1BOp157qvW7KJyutl5OJXZCO9FIjIVPVOXlLgqPNXbLADDfnnnXYqRBU0UsKTtJPOjZ30JiJGsaUD6S8wACBbHQRe5rBoJIHm6znkuka/s320/P1000315.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5578227781006049714" /></a>The texture is great! Nice and chewy. If you like a tougher exterior, I'd suggest baking them for a minute or two longer. I can't believe how nicely they turned out for my first bagel-making attempt. I know you can get a bagel for under $3, but it's TOTALLY worth it to make them on your own. Trust me. <br /><br /></div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com2tag:blogger.com,1999:blog-7117424920351693270.post-59251186872485281192011-02-06T14:34:00.007-05:002011-02-06T15:07:55.578-05:00POM Muffins!<div>In December, <a href="http://www.pomwonderful.com/">POM Wonderful</a> contacted us about using their 100% pomegranate juice in one of our baking experiments. Excited, I immediately rose to the challenge! It took me awhile to even decide what to make, but I rested on the idea of infusing breakfast muffins with POM. This recipe has been fiancée, friend, and co-worker approved. Here's how you make them:</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIOp1mTLUmD7wQhPcj4-QFRL9SHVrfosF0_9OkKilnD0r8wKEEeOA57YAkdp2WlUSTBJ-H_XOk6F2aA2Y1aZMblvGMUE9DRSoUvMjJOycvtlHAUQtllUXKj-DD3QO7LN9fYsTOjYfY9Cu/s1600/P1000227.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTIOp1mTLUmD7wQhPcj4-QFRL9SHVrfosF0_9OkKilnD0r8wKEEeOA57YAkdp2WlUSTBJ-H_XOk6F2aA2Y1aZMblvGMUE9DRSoUvMjJOycvtlHAUQtllUXKj-DD3QO7LN9fYsTOjYfY9Cu/s320/P1000227.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663508189208402" /></a>In a medium bowl (or measuring cup), combine 1 cup of milk, 1/2 cup of POM juice, 1 beaten egg, 3 tablespoons of melted butter, 1 teaspoon of vanilla extract, and 1 cup of sugar. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXVP7lCW13kuVCFYcKEzga7CWuuSUusDh_BaUZoNnRX2rvjruSXUqmHbFsPyeXM2koTvCvdbXBOuvii1s4-WfknAKVAGlnfaOZvCJpM6NxxAdyz8tDoRp_HX0O2og41saeYIOXc8PZOSE/s1600/P1000229.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdXVP7lCW13kuVCFYcKEzga7CWuuSUusDh_BaUZoNnRX2rvjruSXUqmHbFsPyeXM2koTvCvdbXBOuvii1s4-WfknAKVAGlnfaOZvCJpM6NxxAdyz8tDoRp_HX0O2og41saeYIOXc8PZOSE/s320/P1000229.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663443928355090" /></a>In a large bowl, combine 3 cups of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well and then toss in 1 and 1/4 cups of frozen berries. I chose a blueberry, raspberry, and blackberry mix. Toss the berries in the flour. This will help the berries from sinking to the bottom of the muffin batter. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgyoWCvkeYqQ-8vnvG4j419LDAlunfW3FW3obDdUPHyKr-A03WCgpNuGqpsi7pSnSOwifdDGgNe-lRtMnAnZHfReKp2y3qJnMsbngmxt5PCsDQckr3Efok5kjMh3IdjyJwZFiuE1MZcNR/s1600/P1000230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgyoWCvkeYqQ-8vnvG4j419LDAlunfW3FW3obDdUPHyKr-A03WCgpNuGqpsi7pSnSOwifdDGgNe-lRtMnAnZHfReKp2y3qJnMsbngmxt5PCsDQckr3Efok5kjMh3IdjyJwZFiuE1MZcNR/s320/P1000230.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663440462405730" /></a>Pour the liquid mixture into the flour mixture. Be careful to not over stir the mix. It's OK if there's a bit of flour that isn't mixed in. It will bake just fine, and the muffins will be nice and tender. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qBeWmxRADenuPWSpR98gu8HQMEaqmzNOCuDSm2VnYvrGr-I6R1yBbol3flzJTxMN9BRB3pbQtS2G7vqCRTjlwJm4vORDVDx5hyz8ZvpsSKgu0NIzHHnOEMEyOh2W-fInwrIGjexyDS21/s1600/P1000233.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qBeWmxRADenuPWSpR98gu8HQMEaqmzNOCuDSm2VnYvrGr-I6R1yBbol3flzJTxMN9BRB3pbQtS2G7vqCRTjlwJm4vORDVDx5hyz8ZvpsSKgu0NIzHHnOEMEyOh2W-fInwrIGjexyDS21/s320/P1000233.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663435682408786" /></a>Coat your muffin pans very well with butter. I've found that butter works better than spray oil. Pour the batter into each hole up to the top. This sounds like too much batter, but it works well.</div><div> </div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij4dkr3yfrt6HhIfQ7V9wL4jyhAif3qcmnG9IGrMr75SkR82MS2nPf0RSro10oQ7WhGB0FgoPLVPbuSTJEl2MIyXwmlRwg_FiuFvr6T-DkdmCjZZdU_jSfllhEry65j7aIdY8oCpZ6Urm/s1600/P1000239.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhij4dkr3yfrt6HhIfQ7V9wL4jyhAif3qcmnG9IGrMr75SkR82MS2nPf0RSro10oQ7WhGB0FgoPLVPbuSTJEl2MIyXwmlRwg_FiuFvr6T-DkdmCjZZdU_jSfllhEry65j7aIdY8oCpZ6Urm/s320/P1000239.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663434564828210" /></a>Perfect muffin tops! Baked in a preheated oven to 350 degrees for about a half hour.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9Aesig546oXRJn2wrKVeJhhfjd5ONj6puRPpCjJOuJrzxPMSiuWdHeyTKaquqCI1ZKRK3JZ9b5xrs0mSHBiENV3Qn2ErKJenO3ANEKWXC7jFS9X6u9BmkApidrO4kr2zpRAkBqlgEioL/s1600/P1000242.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP9Aesig546oXRJn2wrKVeJhhfjd5ONj6puRPpCjJOuJrzxPMSiuWdHeyTKaquqCI1ZKRK3JZ9b5xrs0mSHBiENV3Qn2ErKJenO3ANEKWXC7jFS9X6u9BmkApidrO4kr2zpRAkBqlgEioL/s320/P1000242.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5570663396540597666" /></a>These muffins are perfect for breakfast. They are fruity, tender, dense, and filling. This recipe makes about 12 to 14 muffins. Bake and share some with the ones you love. </div><div>Thanks for the juice, POM! </div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com2tag:blogger.com,1999:blog-7117424920351693270.post-37535473860071582902011-01-28T18:18:00.004-05:002011-01-28T18:54:07.952-05:00Paprika Chicken and Cornbread Muffins<div>Instead of going out for our anniversary this year, we decided to cook a meal at home. I found a paprika-rubbed chicken from Martha Stewart magazine. (Oh, Martha, I love-hate you.) The recipe calls for 8 heads of garlic to be roasted on the same pan with the chicken. While my fiancée is still a vampire, we skipped the garlic all together. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FwReby9i1gq4lpE-uU83-JPpyaiZPh0BxfdD8E_1u3iCUR9bhMsZmD0OWNv4NO3hspkT7KpQM8nG3I4LXEAXHS4DcLRMv8XRfp27VmOetr2h9I5GX8kaPZalkm26KEuNRkHGnBRjiDOC/s320/P1000188.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567381423310713106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>The chicken was fantastic on it's own. The skin was nice and crispy. The only thing I would change is to rub the paprika, oregano, and salt under the skin and add a little black pepper to the mix. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZim5sqyVZRJ0zaluFO79c4oUKedEn6YvANHdSLv4zpUR7XFDk6pW8R5G_BSDZYCagfXRT6axGmn-7eICC2heVdmlR5_reBFCPfp9H0YqbJwAX7J4YiEiq5p2KwNLjcg8SuxLsqUSyo-Un/s320/P1000199.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567381417671299202" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>It was so tender and juicy. Be sure to cover the bird with foil and let it rest for at at least 10 minutes after removing it from the oven so that the juices can climb back into the bird. Get the recipe <a href="http://www.marthastewart.com/recipe/paprika-rubbed-chickens-with-roasted-garlic">here</a>. I would love to try the recipe completely, garlic and all. The garlic would round it out nicely. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxskMMCy8Oys-HxwfIyYIxaxk4NP1I64yzMtdsRC3Ca4b-D6wVthiDFG-PPdFJDou494sCLy4yU23NEMoWJIjQGiv0vYPfLHgipr6bfCTe2Ia0xQfxfAFhQM78R6CmrUKd143c8W5HAkHD/s1600/P1000193.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxskMMCy8Oys-HxwfIyYIxaxk4NP1I64yzMtdsRC3Ca4b-D6wVthiDFG-PPdFJDou494sCLy4yU23NEMoWJIjQGiv0vYPfLHgipr6bfCTe2Ia0xQfxfAFhQM78R6CmrUKd143c8W5HAkHD/s320/P1000193.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567381431078507762" /></a>As we were cooking a full meal: a roasted whole chicken, mashed potatoes & gravy, a fresh salad, and cornbread, we cut a few corners with a boxed cornbread mix. I don't see any harm in grabbing a box once in a while, especially when you can spice it up. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxx19bzj95BzGH9qN2O0cCKS7hypTLwoFA0QyDrCBpIF-AUhr8O9-pT9B24GdCwbv78fJl5F5ceu_GfL-N8524qFBq3QkDF5_6NEhP0EDviT0WYHgut6rMDkiLXxTuxub1MNbukDiKpRF/s1600/P1000194.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxx19bzj95BzGH9qN2O0cCKS7hypTLwoFA0QyDrCBpIF-AUhr8O9-pT9B24GdCwbv78fJl5F5ceu_GfL-N8524qFBq3QkDF5_6NEhP0EDviT0WYHgut6rMDkiLXxTuxub1MNbukDiKpRF/s320/P1000194.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5567381430252108370" /></a>This cornbread box twist comes from a random old lady that I encountered in the baking isle at the grocery store once years ago. As I was grabbing a box of cornbread mix, she told me that to make the mix even better to add a 1/2 cup of self rising flour (or 1/2 cup of all-purpose flour, 1/4 tsp of salt, and 3/4 tsp of baking powder if you don't have self rising flour), an extra egg, and 1/3 cup of honey. </div><div><br /></div><div>I found this method to make 10 regular sized muffins. For me, it cooked in the same amount of time as the box suggested - no difference at all. The after photo doesn't exist due to the complete inhalation of the cornbread muffins. </div><div><br /></div><div>Enjoy your weekend! Happy cooking and baking!<br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0FwReby9i1gq4lpE-uU83-JPpyaiZPh0BxfdD8E_1u3iCUR9bhMsZmD0OWNv4NO3hspkT7KpQM8nG3I4LXEAXHS4DcLRMv8XRfp27VmOetr2h9I5GX8kaPZalkm26KEuNRkHGnBRjiDOC/s1600/P1000188.JPG"></a><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZim5sqyVZRJ0zaluFO79c4oUKedEn6YvANHdSLv4zpUR7XFDk6pW8R5G_BSDZYCagfXRT6axGmn-7eICC2heVdmlR5_reBFCPfp9H0YqbJwAX7J4YiEiq5p2KwNLjcg8SuxLsqUSyo-Un/s1600/P1000199.JPG"></a></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-22387876223074141762011-01-16T23:27:00.004-05:002011-01-17T00:01:25.595-05:00Soup for the winter blues<div>Hello again. I hope you haven't forgotten about this humble blog. I've been taking some time off to fight off the winter blues. That blasted winter gets me every year. I find myself loading up on vitamins (B complex, C, D, and 5HTP if you were wondering) and pining for sunshine. Behind the scenes, I've been working on a recipe using POM Wonderful's delicious pomegranate juice and a savory cocoa bread for ReadyMade Magazine. I hope POM and ReadyMade will like what I have in store. For today, I've got a roasted veggie stew that will warm the cockles of your soul.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3GKwU5dbqsOJrTmeNIySyLv_H4DDhxelRKSXjPAKjUFvKxm5C6dVFz-77xiOneKP6cW8r2VVzyo3Kh0GsdCFThQoWl39OhRdNJEusH77kIB-sIUDYPmh1WAZZk_pNGDByirPBdOqyvEt/s1600/P1000074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT3GKwU5dbqsOJrTmeNIySyLv_H4DDhxelRKSXjPAKjUFvKxm5C6dVFz-77xiOneKP6cW8r2VVzyo3Kh0GsdCFThQoWl39OhRdNJEusH77kIB-sIUDYPmh1WAZZk_pNGDByirPBdOqyvEt/s320/P1000074.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009553807614082" /></a>First I have to show you my new knife. My pal, Natalie, brought it back from her stay in Japan. It cuts so extremely well. I was amazed at how I barely had to use muscle to slice through a potato. If you're interested in knowing how this knife and other sharp iron objects are handmade, check out the two blog posts that Natalie wrote on the subject. <a href="http://nataliealt.blogspot.com/2009/12/tatara-part-one-preparation.html">Part 1</a> and <a href="http://nataliealt.blogspot.com/2010/01/tatara-part-two-real-thing.html">part 2</a>. It's really interesting and makes you appreciate the hard work that is put into such a "simple" object. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0iJcOmqjsVmMDt8XEtoUkyy-uOOouolyk3aUkw5MKxDBRHnVq5D2yobhP5ZWwfYsKa8Y9KfJBCpTsMVPpr382FtSg5dAPHbRs5vHH5b7ZP8WEki62WOwwt-zGgcW2R61vMr4Nrgv1iNL/s1600/P1000078.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0iJcOmqjsVmMDt8XEtoUkyy-uOOouolyk3aUkw5MKxDBRHnVq5D2yobhP5ZWwfYsKa8Y9KfJBCpTsMVPpr382FtSg5dAPHbRs5vHH5b7ZP8WEki62WOwwt-zGgcW2R61vMr4Nrgv1iNL/s320/P1000078.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009491620626338" /></a>On to the soup. Can I tell you how utterly in love I am with fennel bulb? I may never use celery again. For this soup, I chopped up one fennel bulb, 3-4 medium sized red potatoes, half of an onion, and about a cup of carrots. What's great about soup-making is that you can use whatever veggies you have on hand. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaz6iP9eV3UW-w2nuqs1Ea7F58Ew9qK_YmrgwS2ltxEMN8g5Xl_IrkcZoJn8HGavd_TBvBtFd3KasgXaEpmhD2avL0ZUOMm3ZXLBX9qfPXBQfLqBjEpws1VcbCAk2VYr0HGHH9QSy_OO3/s1600/P1000095.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaz6iP9eV3UW-w2nuqs1Ea7F58Ew9qK_YmrgwS2ltxEMN8g5Xl_IrkcZoJn8HGavd_TBvBtFd3KasgXaEpmhD2avL0ZUOMm3ZXLBX9qfPXBQfLqBjEpws1VcbCAk2VYr0HGHH9QSy_OO3/s320/P1000095.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009486279977986" /></a>I chopped them to about the same thickness and drizzled & tossed them with a hearty pinch of sea salt and olive oil. Roast them in a 450 degree oven for 15 minutes, toss/turn then put them back in for another 15 minutes. Let them cook until they are a bit brown. Just a touch of brown.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIJfVAdKnvsKkMVnE1BOgErAjzEi67-xaN16_BcX1HJafKs_0wutK22w2l-RKQzR2FKmGpC2tfhdEU5l4EQTh52Gh0JLck3aBWl7wFglJXrBCI58eYqHEzgSXB6W1hc9OttYK4isr68Kr/s1600/P1000099.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIJfVAdKnvsKkMVnE1BOgErAjzEi67-xaN16_BcX1HJafKs_0wutK22w2l-RKQzR2FKmGpC2tfhdEU5l4EQTh52Gh0JLck3aBWl7wFglJXrBCI58eYqHEzgSXB6W1hc9OttYK4isr68Kr/s320/P1000099.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009480760572674" /></a>While those are roasting, get your herbs together. I've got a couple of bunches of thyme, some rosemary, 3-4 cloves of garlic, and a bay leaf. Use your favorite herbs. I've bundled mine in some cheese cloth so they'll be easy to retrieve from the soup before eating. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nOaVp1H0Mxvw13jYAPwtTaJ2VmIQ0lnjTqidAKdBtjDe4aH5uT26dF1akFhWXvcIPNuc019o0XXEz6fTrfQSDGSDKtNdeMZZfAPg3QGtE6hguWxinDsSPFNuxeKCCMUISgn2Ss5My1mR/s1600/P1000100.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2nOaVp1H0Mxvw13jYAPwtTaJ2VmIQ0lnjTqidAKdBtjDe4aH5uT26dF1akFhWXvcIPNuc019o0XXEz6fTrfQSDGSDKtNdeMZZfAPg3QGtE6hguWxinDsSPFNuxeKCCMUISgn2Ss5My1mR/s320/P1000100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009478796195570" /></a>Heat up 4 cups of broth and a couple of 15 oz cans of diced tomatoes. Toss in the bundle of herbs. Keep a low simmer and add the veggies after they've browned. You can add leftover chicken or beef at this stage. Add more salt and pepper to taste. Cook for about 10 minutes or until all ingredients are the same temperature.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsy842-kpPjCncJi3WqreSmj3X9UrPUJDzTWddaVo14t9KkJ0IHEFYmQZUywmxVZafYJj_WYa079j4ovgJj4yyurYDcaAi0CmtPJfH5O816hOyc3FBtJwdi3xfUA4mECBZV93gcIroHjs/s1600/P1000102.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsy842-kpPjCncJi3WqreSmj3X9UrPUJDzTWddaVo14t9KkJ0IHEFYmQZUywmxVZafYJj_WYa079j4ovgJj4yyurYDcaAi0CmtPJfH5O816hOyc3FBtJwdi3xfUA4mECBZV93gcIroHjs/s320/P1000102.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5563009474079915634" /></a>Crackers are optional. Chins up. Springs on it's way.<br /><br /></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-41564242798104720812011-01-03T13:57:00.004-05:002011-01-03T14:43:07.541-05:00Cookies for the New Year<div>Greetings and happy new year! I hope you all had a wonderful holiday season filled with lots of friends, family, and love. Although the festivities are over, there's always an occasion to bake cookies. This sugar cookie recipe is one that is close to my heart. It's a simple recipe that my family has been using for a couple of decades. We first discovered it in one of my favorite childhood books - a costume/decoration/cookbook for Halloween. We've used this dough not just for Halloween, but for every holiday. (As you might notice, the Christmas cutters below.) </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9Yf1CWUCYTJLIZGCBp5rKFObsNh2I8LMXuNYgqp_4bg57h2OixXAfgCLkUjPuU5Ar1KoZEAkrImPsNNJ3BnQSeyzWr1I-K_1IUgp6rgW9DMUJ27u4O4HgJtrg-II4mcZk_r6FuL1R8JE/s1600/P1050831.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9Yf1CWUCYTJLIZGCBp5rKFObsNh2I8LMXuNYgqp_4bg57h2OixXAfgCLkUjPuU5Ar1KoZEAkrImPsNNJ3BnQSeyzWr1I-K_1IUgp6rgW9DMUJ27u4O4HgJtrg-II4mcZk_r6FuL1R8JE/s320/P1050831.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558042511290651538" /></a>This isn't your typical sugar cookie. I don't really care for regular sugar cookies that are tough and loaded with extra sugar. This cookie is mild in flavor and has a soft, light texture. They puff just slightly in the oven while baking. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHyXVQyn1Ay10MIjrWM7uFhcaKc-mACcqaT5L8nGX1CrPdFBgqKM1bchnzptYXsNJHl6n3xJQHYW_Wgv32rDe8pRo_Pg_leWDbw4ID5p38uF5Z1uL8NS9y0ZtkCkHbTgKbAoKy_f0Jr8u/s1600/P1050833.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHyXVQyn1Ay10MIjrWM7uFhcaKc-mACcqaT5L8nGX1CrPdFBgqKM1bchnzptYXsNJHl6n3xJQHYW_Wgv32rDe8pRo_Pg_leWDbw4ID5p38uF5Z1uL8NS9y0ZtkCkHbTgKbAoKy_f0Jr8u/s320/P1050833.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558042505954004898" /></a>I do love those old-timey cookie cutters. I believe this was a great grandmother's cutter. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYkemVpM_kvpolh0qum2XBR7gKLpgWkOlfIyQrc_CL_f_pKmDwCP9U2rhxhBISEza6MrUMN8bC1jk-fKRWwLD8T16kC5WQLo_Ytbi0HNUMsQnV1u0c9091vSzgPZpt4mzVxpqL67qzZ0a/s1600/P1050835.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYkemVpM_kvpolh0qum2XBR7gKLpgWkOlfIyQrc_CL_f_pKmDwCP9U2rhxhBISEza6MrUMN8bC1jk-fKRWwLD8T16kC5WQLo_Ytbi0HNUMsQnV1u0c9091vSzgPZpt4mzVxpqL67qzZ0a/s320/P1050835.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558042503683111458" /></a>This dough doesn't spread too much so you can place them about one inch apart on a lightly greased cookie sheet. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHO5x4jVTEgYEQOC_Tn1W1n0XrX4RPEB-eKcyYSH6cV4mXN2nV3qQN3ZEd5eEcGtdsqhkYYVSR7TOzY0FeNCmeKhyO5K3Jq5Fi490WhOWtv7U1oui9p75k_RwQDM6fj2VsccSIwPHXOAf/s1600/P1050838.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHO5x4jVTEgYEQOC_Tn1W1n0XrX4RPEB-eKcyYSH6cV4mXN2nV3qQN3ZEd5eEcGtdsqhkYYVSR7TOzY0FeNCmeKhyO5K3Jq5Fi490WhOWtv7U1oui9p75k_RwQDM6fj2VsccSIwPHXOAf/s320/P1050838.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5558042497364275154" /></a>Here are the lightly puffed delights. There is an icing battle in my household. Whenever we take the time to ice them, we have to leave half of them bare. Dad and I prefer them sans icing and my brother and mom like them iced. Again, this cookie dough is great for any occasion: weddings, baby showers, birthday parties, cookie exchanges, and every holiday that a cookie could be involved. Enjoy and best of luck in the new year!<br /><div><br /></div><div><b>Puffed Sugar Cookies</b></div><div>-1 cup butter</div><div>-1 cup sugar</div><div>-3 eggs</div><div>-1 tsp. vanilla</div><div>-3 cups all-purpose flour, divided</div><div>-1/2 tsp. baking soda</div><div>-1/2 tsp. baking powder</div><div><br /></div><div>In a large bowl, cream together the butter and sugar. Add eggs, vanilla, and 1 cup of flour. Mix until combined. Sift together the rest of the flour, baking soda, and baking powder. Fold into the wet mixture. Let chill in the refrigerator for at least 2 hours. (This part can be done a day in advance.)</div><div>Preheat oven to 375 degrees and lightly grease a baking sheet (or use parchment paper). </div><div>On a lightly floured surface, roll out the dough to somewhere between 1/4 and 1/8 inch thick. *** Cut out dough with cookie cutters of choice and place on baking sheet. Bake for 6-8 min. or until very lightly browned. Transfer to a cooling rack. Let cool before icing. </div></div><div><br /></div><div>***It's easier to roll out the dough in sections. Divide the dough into quarters. Take out only one quarter at a time and roll it out. Put the scraps back into the fridge while you are rolling out the second quarter. Keep the dough as cold as possible. When it gets to room temperature or warmer, it can become a bakers nightmare. If you divide the dough, touch it as little as possible, and chill the rest, you'll be just fine. Happy baking!</div><div><br /></div><div>Here's a recipe for simple drizzle icing:</div><div>Combine 2 cups of powdered sugar, 3 tbsp. milk, 1 tbsp. melted butter, 1 tsp. of vanilla extract, and a few drops of food coloring if desired. </div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com2tag:blogger.com,1999:blog-7117424920351693270.post-24730940119967574532010-12-20T10:22:00.006-05:002010-12-20T11:34:15.617-05:00Separating the boys from the (gingerbread) men<div style="text-align: left;">Santa is about to make his arduous journey around the world. Why not treat the old man to some gingerbread cookies with a kick? Yep, these are not gingerbread boys; they're full grown gingerbread men made with a healthy dose of spiced rum. Although they are robust and rum-y, kids can eat these, too as the alcohol evaporates during baking.</div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR-cWnyD4692QFwySrC0aOtfOclSE_ZpCJopXr1fE6UjGaNSNiNxs5z08Jl0jvWBfTYh8xqa0bOfGD3xeMafZl-Y6DdqiKusburE68LmD8n4ncWpKWFxbsDKLgle8VRIpluRG-HppB1tf/s1600/P1050698.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJR-cWnyD4692QFwySrC0aOtfOclSE_ZpCJopXr1fE6UjGaNSNiNxs5z08Jl0jvWBfTYh8xqa0bOfGD3xeMafZl-Y6DdqiKusburE68LmD8n4ncWpKWFxbsDKLgle8VRIpluRG-HppB1tf/s320/P1050698.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552785787517898466" /></a>I prefer metal cookie cutters because they have a sharper edge, cutting all the way through the dough. And the older the cutter, the closer it is to my heart. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNyKlT4reZYE60rJUdeBRHon2t13VAjbKgP-u3CrANdX8Y5cpofbyxcT_JhlbCyRjHmgvTwh24k9jgc8U2KxD9tteWD4bWBaqtW6FOKtjRU3jP1Rd3HubTLx9CgSPYD2LzAnL7QMEJ4mx/s1600/P1050699.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNyKlT4reZYE60rJUdeBRHon2t13VAjbKgP-u3CrANdX8Y5cpofbyxcT_JhlbCyRjHmgvTwh24k9jgc8U2KxD9tteWD4bWBaqtW6FOKtjRU3jP1Rd3HubTLx9CgSPYD2LzAnL7QMEJ4mx/s320/P1050699.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552785779932269282" /></a>To lessen the amount of times you have to roll out the dough, try to get as many cookies from the dough each time you roll. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJM6V42yWyUJaIwHNKgHcmArEZYepfqkJrF8r72m0Ub5mqHtiz-9j7uXK8ELRXGw2Q8xeLMeeerR18pyeOAkIruHOpqXO4arur20Ocx2YCF4baNuB1zMDGXH6qoMm4uS8qwXJ47u0cvMl/s1600/P1050701.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJM6V42yWyUJaIwHNKgHcmArEZYepfqkJrF8r72m0Ub5mqHtiz-9j7uXK8ELRXGw2Q8xeLMeeerR18pyeOAkIruHOpqXO4arur20Ocx2YCF4baNuB1zMDGXH6qoMm4uS8qwXJ47u0cvMl/s320/P1050701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552785774524478658" /></a><br /><div><b>Boozy Gingerbread Men</b></div><div><br /></div><div>-1/2 cup softened butter</div><div>-1 cup sugar</div><div>-1 cup molasses (If you don't care much for molasses, you can substitute some of it with sorghum, maple syrup, and/or honey. Example - 1/2 cup molasses & 1/2 cup honey.)</div><div>-1/2 cup spiced rum</div><div>-4 cups flour, plus a little bit more for rolling out the dough</div><div>-1 tsp. salt</div><div>-1 tsp. baking soda</div><div>-1.5 tsp. ground ginger</div><div>-1/8 tsp. ground clove (optional)</div><div>-1/4 tsp. ground cinnamon (optional)</div><div><br /></div><div>To make the dough:</div><div>Beat butter and sugar together in a large mixing bowl until well combined. Add molasses (and honey/maple syrup/sorghum if desired) and rum. Beat until fully incorporated. Set aside.</div><div>In a separate bowl, whisk or sift together flour, salt, baking soda, and spices. Add the dry mixture slowly to the wet mixture until combined. Don't over stir. Flatten dough slightly, wrap in plastic wrap, and refrigerate for at least 2 hours. (This dough can be made two days in advance if it's kept in the fridge.)</div><div><br /></div><div>Tips for rolling out the dough:</div><div>Keep the dough as cold as you can. Divide the dough into six smaller pieces. Use one small piece at a time and keep the other pieces in the fridge. This will make it easier for you to roll out as well. </div><div>Roll out the dough to 1/4 inch. Work on a lightly floured surface or between sheets of parchment paper. If the dough is sticky, it's better to roll it out on flour.</div><div>Having trouble lifting the cookie from your work surface? Slide a thin spatula under it to transfer from the surface to the cookie tray, then next time you roll out the dough, add a bit more flour. </div><div><br /></div><div>Bake on a greased or parchment paper lined baking sheet at 350 degrees for about 6 min. Let the cookies cool on the baking sheet. </div><div><br /></div><div>Decorating: if you like dried fruit, nuts, or seeds, you can dot the cookies with them before they go into the oven. </div><div>If you like a drizzle of icing, here's a good recipe:</div><div>Combine 1/2 cup of powdered sugar, 3/4 tsp. of vanilla extract, and 1 tsp. of milk. Drizzle over cooled cookies. Let dry.</div><div><br /></div><div>Store cookies in an airtight container. Enjoy!</div><div><br /></div></div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-25873319277640640642010-12-14T20:40:00.004-05:002010-12-20T09:22:30.691-05:00It's POM timeHello guys! Sorry no recipe this week, but I had to share some good news. Last week, Karli and I got a very cool email. A fella from <a href="http://www.pomwonderful.com/">POM Wonderful</a> messaged us to see if we would come up with a recipe using their delicious and nutritious pomegranate juice and blog about it. My internal response was something like, "Hells yes!" The POM fella is sending us a case to experiment with. I can't wait to get started! Unfortunately, my experimentation won't begin until after this crazy holiday season. Speaking of, boozy gingerbread cookies are coming next week. See you then!The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-67655261242942385262010-12-06T12:55:00.002-05:002010-12-06T13:17:39.736-05:00Potato & Leek Soup<div>Leeks are perhaps one of the most beautiful vegetables. Their interiors are so vibrant. This soup is a great way to use left over mashed potatoes. Just whip them right into the broth. This soup can be made vegetarian or vegan as well. It's just a nice soup to make on the fly for a cold day. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9lnC74zjjOosNzl5z-9suHOhtQsP5L-B5TklSvBfb3kLtm0jEwX78JZRLYwY5-tRLEDjW8CMcN2e__2fAQwuJYWb5LYM2_mhy3lVF0AXEnul7-RQl5JCSCkL2NzayZzdFwCpRsG86Ixl/s1600/P1050685.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw9lnC74zjjOosNzl5z-9suHOhtQsP5L-B5TklSvBfb3kLtm0jEwX78JZRLYwY5-tRLEDjW8CMcN2e__2fAQwuJYWb5LYM2_mhy3lVF0AXEnul7-RQl5JCSCkL2NzayZzdFwCpRsG86Ixl/s320/P1050685.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547629514783665154" /></a>There is fennel bulb in this soup that mustn't be overlooked. The subtle fennel flavor adds a lot to this simple soup. The fennel fronds can be used as a tasty garnish, too. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFpqk10X_F8_4qxQfuSPddelb4KnYgKZi9fpmiu988eUDP8v84ulCrBs4ZMqaNIep3JyRwdltbTb_6hQFOM-63_xpV9FpZtp-jloCOBi7rLuycN3r-TbV0LGQBYtU-avQhpjkI2nIVnOt/s1600/P1050689.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFpqk10X_F8_4qxQfuSPddelb4KnYgKZi9fpmiu988eUDP8v84ulCrBs4ZMqaNIep3JyRwdltbTb_6hQFOM-63_xpV9FpZtp-jloCOBi7rLuycN3r-TbV0LGQBYtU-avQhpjkI2nIVnOt/s320/P1050689.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547629508842547170" /></a>Here are the cooked, wilty veggies after about 8 minutes. They were cooked in olive oil, but to really add some flavor, cook some bacon in the pot, discard and reserve the bacon to garnish the finished soup, and cook the veggies in the delicious, fatty bacon grease. Yes, I know, it's a heart attack waiting to happen, but what a tasty way to go. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh9E7so8RVZV7GdlstMpqUtk-QZznaIdh5t6cbzU8quHSpO3bLVpct1Ig4YlZ3Rq1aoU7Q4AHTJIwn4O-7KWCrOK5DTQT2sI9YoXVQ9-Vdl9-ysOFqFv_7yB77DuzO7npObPc7uYNRCg2/s1600/P1050694.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuh9E7so8RVZV7GdlstMpqUtk-QZznaIdh5t6cbzU8quHSpO3bLVpct1Ig4YlZ3Rq1aoU7Q4AHTJIwn4O-7KWCrOK5DTQT2sI9YoXVQ9-Vdl9-ysOFqFv_7yB77DuzO7npObPc7uYNRCg2/s320/P1050694.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5547629496515822690" /></a><b>Potato and Leek Soup</b><div><br /></div><div>- 1 Tbsp olive oil</div><div>- 3 leeks, cut into 1/4 inch pieces (Discard the coarse, green leaves at the top.)</div><div>- 1 fennel bulb, cut into 1/4 inch pieces</div><div>- 1/2 tsp of salt</div><div>- 3 cups mashed potatoes</div><div>- 4 cups chicken broth OR 2 cups of broth and 2 cups of milk</div><div><br /></div><div>Heat the oil in a large pot over medium heat. Add the leeks, fennel, and salt - cook stirring occasionally until soft - about 8 to 10 minutes. </div><div>Add the mashed potatoes and broth (and milk if using) and simmer over medium heat, stirring occasionally until heated through - about 4 to 6 minutes. </div><div>Puree the mixture in the pot using an immersion blender (or use a stand blender). </div><div>Season with more salt and pepper to taste.</div><div>Dish out and serve with crackers. </div><div><br /></div><div>Makes about 4 servings.</div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com1tag:blogger.com,1999:blog-7117424920351693270.post-29849753437521961622010-11-29T10:00:00.009-05:002010-11-29T10:00:06.924-05:00Pot Pie!<div style="text-align: center;">What to do, what to do with all of that left over turkey?! Well, you could make a sandwich every day for a week, but that's boring. My favorite cure for leftovers is to make a pot pie. You can turn this pie into whatever kind of pie you like: chicken pot pie, turkey pot pie, even ham pot pie. I've made them all...many times. This recipe is a no fail and an instant hint. It's my most requested dish at home. Here it goes...</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbh90ujiHI2JIjR36qssCxECyffRL-BtYdWLtuxyNryheDnjHL9MMeBrdXU3eQPE5yLZUUA84aZeKuYj2Ge5XxbhffG-fpnQUHF8g0j6QMHrZMzvcjYwMn3DfG99CacU2nx9JCm6LJ8AS/s1600/pot+pie.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnbh90ujiHI2JIjR36qssCxECyffRL-BtYdWLtuxyNryheDnjHL9MMeBrdXU3eQPE5yLZUUA84aZeKuYj2Ge5XxbhffG-fpnQUHF8g0j6QMHrZMzvcjYwMn3DfG99CacU2nx9JCm6LJ8AS/s320/pot+pie.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575665117136210" /></a><div style="text-align: center;">Let's make a roux. First chop some onion. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxgf2cb5Qc5flNIWaGEquP8guGaYxSCEt2zA5je1dCnJ4qqXoz-D85fsCGzhWXfaPeF0Keuti_SOsmQuiVS8kdGEJ01WWECuqUGkQbIF3KoLvKKwral3mq-gl2dxRqY5y1T-KdV-eSsNp/s1600/pot+pie+%25282%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmxgf2cb5Qc5flNIWaGEquP8guGaYxSCEt2zA5je1dCnJ4qqXoz-D85fsCGzhWXfaPeF0Keuti_SOsmQuiVS8kdGEJ01WWECuqUGkQbIF3KoLvKKwral3mq-gl2dxRqY5y1T-KdV-eSsNp/s320/pot+pie+%25282%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575649653407826" /></a><div style="text-align: center;">Melt the butter and lightly cook the onions. Toss in the flour, pepper, and salt. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9bhyY9MsF_oG8XQcGK45VX0SZxjJ2Y1zbZhPEr6teUhS_ZUPmlwEjVIVIZHELg17wTv8_68ZoVrCt8j12hw1VGsV6oqVw_dK5lygwbSNMuHQblMC4drE88MM2uBwfeUGJlJy7opLN2Dv/s1600/pot+pie+%25283%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib9bhyY9MsF_oG8XQcGK45VX0SZxjJ2Y1zbZhPEr6teUhS_ZUPmlwEjVIVIZHELg17wTv8_68ZoVrCt8j12hw1VGsV6oqVw_dK5lygwbSNMuHQblMC4drE88MM2uBwfeUGJlJy7opLN2Dv/s320/pot+pie+%25283%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575648924265714" /></a><div style="text-align: center;">Stir to combine, and cook it for a little bit to make it taste less floury. This should just take a minute. Then pour in the milk and broth.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHSZuUBzkrf94eT88-P0TYti_vhEXzIvbdsEpdlVREPgYZc1KW9IzA34gHr86uzZT2i_6iGz3HzTspLN0biBun88eTyHHG8BQ0Tchdi-GgT-_5rFSu-hIM_ltgYUqryS7gHocCZgY10QJ/s1600/pot+pie+%25284%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGHSZuUBzkrf94eT88-P0TYti_vhEXzIvbdsEpdlVREPgYZc1KW9IzA34gHr86uzZT2i_6iGz3HzTspLN0biBun88eTyHHG8BQ0Tchdi-GgT-_5rFSu-hIM_ltgYUqryS7gHocCZgY10QJ/s320/pot+pie+%25284%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575519033949698" /></a><div style="text-align: center;">This is what your brothy roux should look like. Not too watery and not too thick. Check it with a wooden spoon.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDLro8GGpKkKHdctipP0rsJjndoMJuJTKRjH2rDCtZzjBo-rOBaoTBL09UpbJX4Q2lLf-pJGw9cAF-Nd6HwUR9MyokQFimHPSCmGqQ7t79qbYG6Dy4S7n-273MLXRjr6p07OgrJlX7wB1/s1600/pot+pie+%25285%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDLro8GGpKkKHdctipP0rsJjndoMJuJTKRjH2rDCtZzjBo-rOBaoTBL09UpbJX4Q2lLf-pJGw9cAF-Nd6HwUR9MyokQFimHPSCmGqQ7t79qbYG6Dy4S7n-273MLXRjr6p07OgrJlX7wB1/s320/pot+pie+%25285%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575512978981714" /></a><div style="text-align: center;">Hooray for frozen veggies! You can put in your favorite veggies. I like the ol' carrot, corn, and green bean mix. Then toss in your meat of choice - precooked!</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCgvQo4L-YHPhTHz9z73L9huUTs7brds8PgSZs_Hr5ELhQUI78YPx9Yk454vE8Hu79Yx3-lfqepBGLU2SEWnKu3Zwkk4s9H6tqiYqafv0B-Q-lMJHpAtLz9dKw3P41B61lIZdh3_RLPZk/s1600/pot+pie+%25287%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjCgvQo4L-YHPhTHz9z73L9huUTs7brds8PgSZs_Hr5ELhQUI78YPx9Yk454vE8Hu79Yx3-lfqepBGLU2SEWnKu3Zwkk4s9H6tqiYqafv0B-Q-lMJHpAtLz9dKw3P41B61lIZdh3_RLPZk/s320/pot+pie+%25287%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575511958358770" /></a><div style="text-align: center;">You can bake it in one big pan (9x13) or in two 8 inch pie plates or mix it up however you want. I like to make one pie plate and then make a few mini pies to freeze and eat later. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesnjBhdwlMicDBl3yLe6ctkA6ruW4s04MtUSAniNgvANtUUKrq6HCyrBsLJj4XpwOui7QqCt4WqguUr2fbo2TramDTFCQ3LSQ4Y-VJc-t-kqfKLIBbKMCUHQj6-aSN2R7-0YgOFUAJLps/s1600/pot+pie+%25288%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiesnjBhdwlMicDBl3yLe6ctkA6ruW4s04MtUSAniNgvANtUUKrq6HCyrBsLJj4XpwOui7QqCt4WqguUr2fbo2TramDTFCQ3LSQ4Y-VJc-t-kqfKLIBbKMCUHQj6-aSN2R7-0YgOFUAJLps/s320/pot+pie+%25288%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575505113839282" /></a><div style="text-align: center;">"C" is for chicken because I made this batch a while ago. I'll be putting "T"s on this new batch. Oh, you might have noted that I only use a top crust. You can use a top and a bottom crust, but I find that my bottom crust gets soggy. One top crust works for me just fine.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczNZYcJcJY-ya6dvlAzsshu2vNcQaHAAJkwIdz2vzSJZml0a7nm3cB_FyvWYeD7kTgb083mr77apBIhbiq1O0gxoASKRZFJ5bllhB5yxq-HRsKSfGpzxUC2uuURcOWzqNVjTryGnwP-Xd/s1600/pot+pie+%252810%2529.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiczNZYcJcJY-ya6dvlAzsshu2vNcQaHAAJkwIdz2vzSJZml0a7nm3cB_FyvWYeD7kTgb083mr77apBIhbiq1O0gxoASKRZFJ5bllhB5yxq-HRsKSfGpzxUC2uuURcOWzqNVjTryGnwP-Xd/s320/pot+pie+%252810%2529.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542575497554569378" /></a><p class="MsoNormal" align="center" style="text-align: left;"><span class="Apple-style-span" ><b><span class="Apple-style-span" style="font-size: medium;">Chicken Pot Pie</span></b></span><span class="Apple-style-span" style="font-family: 'lucida grande'; "><span class="Apple-style-span" style="font-size: medium;"> </span></span></p> <p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Ingredients:<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/3 cup butter or margarine<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/3 cup of flour<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/3 cup onion<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">½ tsp. salt<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">¼ tsp. pepper<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 1/3 chicken broth<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2/3 cup milk<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 cups chicken<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1-10 oz. packaged frozen veggies (carrots, broc, cauli, etc.)<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.75in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1 or 2 Pillsbury pie crusts</span></span><span class="Apple-style-span" style="font-family: 'lucida grande'; "><span class="Apple-style-span" style="font-size: medium;"> </span></span></p> <p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">How to:</span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Heat butter over low heat until well blended.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Add flour, onion, salt, and pepper.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Cook over low heat stirring constantly until mixture is smooth and bubbly. <o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Remove from heat.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Stir in broth and milk.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Heat to boiling, stirring constantly – boil and stir 1 minute.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Stir in chicken pieces and frozen veggies.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Pour in crust and cover with top crust.<o:p></o:p></span></span></p> <p class="MsoNormal" style="text-align: left;margin-left: 0.5in; text-indent: -0.25in; "><!--[if !supportLists]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">·<span style="font:7.0pt "Times New Roman""> </span></span></span><!--[endif]--><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Bake at 425 degrees for 30-35 minutes.</span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"> </span></span></p> <p class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Makes 6 servings.</span></span><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 14pt;"><o:p></o:p></span></span></p>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-84008262695952879402010-11-22T00:06:00.003-05:002010-11-22T00:15:03.024-05:00Cabbage - it's good for you<div>Hello! I'm keeping it really short this week. I'm feeling a bit under the weather and having a strange desire to consume cabbage. This is a rare occurrence, craving cabbage, but I hope it doesn't detour you from trying it out. Cabbage gets a bad rap, I think, and it's unfortunate. Tis delicious and easy to fix. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_js1ms2cRd7YNaohPPdUENvKAMs37Dfwzm4W9jj2IKjp-4hsbDmHPFNyHyqn2G9pQe5Bp8Amm6ocFUofkupeqECWXJM4EXHIiW25L-olx-TpLebV4ki_Gda0MrsfP7lOtiaKfSo9ASSx/s1600/P1050577.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_js1ms2cRd7YNaohPPdUENvKAMs37Dfwzm4W9jj2IKjp-4hsbDmHPFNyHyqn2G9pQe5Bp8Amm6ocFUofkupeqECWXJM4EXHIiW25L-olx-TpLebV4ki_Gda0MrsfP7lOtiaKfSo9ASSx/s320/P1050577.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542236639167642290" /></a><div style="text-align: center;">Chop-a-da cabbage.</div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl2TLugdFxgqVMrxmCHssF12R3p64StyVjSE82aM-XCULXMSYyCCdqj1uehyphenhyphenS9hBTnMPnu75Qda8WABZVeF8BkNv2U9C4bIDbvlNnNDCKvw5Frfrw_0OQTleoM1-0TEWCTHNC5q_sU5Zz/s1600/P1050579.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl2TLugdFxgqVMrxmCHssF12R3p64StyVjSE82aM-XCULXMSYyCCdqj1uehyphenhyphenS9hBTnMPnu75Qda8WABZVeF8BkNv2U9C4bIDbvlNnNDCKvw5Frfrw_0OQTleoM1-0TEWCTHNC5q_sU5Zz/s320/P1050579.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542236441287286242" /></a><div style="text-align: center;">Lightly cook zee cabbage with carrot and onion. Just wilt them a bit. Don't over to it. Mushy cabbage = ew. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCaUDzDeUn7GyOL9tHwRj5ExkRcoxW7AtZmQWyX6JaH7txJkoVff8SrbDkghtZ371WuG2ABeYKjlgsoNL3y_D_v-WFYn42SXsDCyghhHCNToiuEvZ3rZH4erC9btmEYTzg7WJQgGQeScC/s1600/P1050583.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisCaUDzDeUn7GyOL9tHwRj5ExkRcoxW7AtZmQWyX6JaH7txJkoVff8SrbDkghtZ371WuG2ABeYKjlgsoNL3y_D_v-WFYn42SXsDCyghhHCNToiuEvZ3rZH4erC9btmEYTzg7WJQgGQeScC/s320/P1050583.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542236429991003490" /></a><div style="text-align: center;">Place the wilted veg in a dish. Whip up the milk, egg, and cheese and pour over zee veg. I advise you to top it off with more cheese. Cheese makes everything even better. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphensAqMlfNJvhYCDEORhXF8VY7MqFM0SbcOPX5-oa0BR-A_pLETPftZUt8HTt_XJgckPnTErF5Vvua4wvSYLCXmNDzIq5wbsdC5hJg2dsV3z8_C9dHTLI9i9TIJBD1hHXpWqR2rgtKk_xd/s1600/P1050586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhyphenhyphensAqMlfNJvhYCDEORhXF8VY7MqFM0SbcOPX5-oa0BR-A_pLETPftZUt8HTt_XJgckPnTErF5Vvua4wvSYLCXmNDzIq5wbsdC5hJg2dsV3z8_C9dHTLI9i9TIJBD1hHXpWqR2rgtKk_xd/s320/P1050586.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542236421471613074" /></a><div style="text-align: center;">Ta-da. Easy cabbage side dish. </div><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPoXn5Ua16UnSCl-v018XyoNya76e4Cy4dkeK8BBmU6T6DvlVV3iX14nfqkUdYLBSA5x1jeKWy9L8BZVVQCw3JBM_45mc0Hghwg_bSJYaypTO5BBB-GsZSt0otJYa2z3VjURzCV2eI2nN/s1600/P1050585.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAPoXn5Ua16UnSCl-v018XyoNya76e4Cy4dkeK8BBmU6T6DvlVV3iX14nfqkUdYLBSA5x1jeKWy9L8BZVVQCw3JBM_45mc0Hghwg_bSJYaypTO5BBB-GsZSt0otJYa2z3VjURzCV2eI2nN/s320/P1050585.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542236411817629842" /></a><div style="text-align: center;">My apologies for the laziness. See you next week! Happy Thanksgiving!</div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com1tag:blogger.com,1999:blog-7117424920351693270.post-20820171976057988622010-11-15T10:00:00.001-05:002010-11-15T10:00:07.360-05:00Birthday Sweets - part 2<div>Here is another one of the dessert items that I brought to <a href="http://www.facebook.com/BackwoodsBelle">Aubrey</a>'s 30th birthday party. Berry Cobbler; it's great for a carry-in. People love this simple dessert. You can make it with fresh or frozen berries, and it works just fine. Any berry will do. I used mostly blueberry with a few raspberries for extra measure.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOlRnW9wqtiXXJFhZP2NUONXAKv59hC54ffEZfppypI1gEACG6u4EmjFXJlZutA1J0X-RkjLdUJ4_YVwEPGl_iPGeHsiJRYzWPBpGeEr6jBVBnXFwY6ncA5Jvrt2BuJ9eXes4WSG8h0qW/s1600/P1050548.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOlRnW9wqtiXXJFhZP2NUONXAKv59hC54ffEZfppypI1gEACG6u4EmjFXJlZutA1J0X-RkjLdUJ4_YVwEPGl_iPGeHsiJRYzWPBpGeEr6jBVBnXFwY6ncA5Jvrt2BuJ9eXes4WSG8h0qW/s320/P1050548.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536255185527916866" /></a>This cobbler is sort of upside down. Usually in cobblers the berries are on the bottom and the bread is on top, but not here. I have found that it's best to sprinkle the berries a bit heavier around the edges. The berries tend to wander into the center of the pan, making an uneven ratio of berries to bread. (See last photo.) <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO-B7unWNRoa9n2Fm7t0oiqAo21uIE2sdZfWN_0_od2oT_wLr-YAIN0prFdzdLOKynwqeYV2qZKoRcvSqUnvw450JHht3uSuZg2BLRUaOne5Exdcla2KyciqdCUGibQJ44iSm8RlZNrj-/s1600/P1050549.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoO-B7unWNRoa9n2Fm7t0oiqAo21uIE2sdZfWN_0_od2oT_wLr-YAIN0prFdzdLOKynwqeYV2qZKoRcvSqUnvw450JHht3uSuZg2BLRUaOne5Exdcla2KyciqdCUGibQJ44iSm8RlZNrj-/s320/P1050549.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536255175486747554" /></a>A bit of extra sugar on the top makes a nice little crunch. I cut out a LOT of sugar from the original recipe. You can cut out even more to turn this dessert into a breakfast item. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishXc0G0OytqnKgRHCU9LCmdsWxeEC2p1542gGma5rPNV7dImqhtDIm6hJqj42TvbqPLr1sOpsjR5BZDeaNBojwDIui2d_Vlmv35O29VKEKrZTOKD6-KInBvUVXIfTpOHfCkY5zGFC2dHW/s1600/P1050558.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEishXc0G0OytqnKgRHCU9LCmdsWxeEC2p1542gGma5rPNV7dImqhtDIm6hJqj42TvbqPLr1sOpsjR5BZDeaNBojwDIui2d_Vlmv35O29VKEKrZTOKD6-KInBvUVXIfTpOHfCkY5zGFC2dHW/s320/P1050558.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536255170633097698" /></a><br /><div><b>Berry Cobbler</b> adapted from <a href="http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl/">Pioneer Woman</a></div><div><br /></div><div>Ingredients</div><div>- 1 stick butter, melted</div><div>- 1 cup sugar</div><div>- 1 cup milk</div><div>- 1 tsp vanilla</div><div>- 1 cup flour</div><div>- 1 tsp salt</div><div>- 2 tsp baking powder</div><div>- 1 1/2 cups berries, fresh or frozen</div><div>- a few teaspoons of sugar for dusting</div><div><br /></div><div>Directions:</div><div><br /></div><div>Preheat oven to 350 degrees. Grease a small baking dish (like an 8x8 or 9x9). Combine flour, salt, and baking powder in a large bowl. In a separate bowl, mix melted butter, sugar, milk, and vanilla together. Add the wet ingredients to the dry and stir until just combined. Pour into greased baking dish. Layer the berries on the top of the batter, and sprinkle with a small amount of sugar to finish. Bake for about an hour or until the edges brown. Let cool for a few minutes to set up before serving. </div></div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-62918096485893477372010-11-08T10:00:00.002-05:002010-11-08T10:00:05.283-05:00Birthday Sweets - part 1<div>My crafty friend <a href="http://www.facebook.com/pages/B-Makemake/156872258533">Bobbie</a> threw a fantastic 30th birthday party for her wonderful sister, <a href="http://www.facebook.com/BackwoodsBelle">Aubrey</a>. Bobbie gave me the honor of baking up the desserts. I happily obliged. I baked up a storm, making <a href="http://thehotcookie.blogspot.com/2010/10/pumpkin-bread-or-cake.html">pumpkin cake</a>, an apple tart, and a berry cobbler. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGBJNHmio-Uz4CWsO5JUW_0HmVATFDHV4cPtxGXfeXiIXAXwYmmjRTSOiKi-TEKYCiNierPgEh_J4cfJYmiwHKQuV6zzWdrBTNIV1TzebyhifWQR4BwgZ00VW6muP6a__autFgXTW-Xyb/s1600/P1050552.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGBJNHmio-Uz4CWsO5JUW_0HmVATFDHV4cPtxGXfeXiIXAXwYmmjRTSOiKi-TEKYCiNierPgEh_J4cfJYmiwHKQuV6zzWdrBTNIV1TzebyhifWQR4BwgZ00VW6muP6a__autFgXTW-Xyb/s320/P1050552.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536254798730639010" /></a>Let's start with the apple tart. (Ha, that rhymed.) This dessert looks very impressive, but takes SO little time or effort. The recipe came from Martha again, but I cut out the unnecessary steps/ingredients. Martha, Martha, there's no need for such complexity. <div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WDdYou9_ZHPzCA_3z7srl5SuU-n5nLgk6zhJUQY-SI-TOfAfj830m-qdjYUoIav4ycTPeAoU2mqJ73xI9KSevx3FNW7x6YO_Wejj2cEpr4OY94C9-6Z9Pb6rz01gjED74dELbpcXVOd3/s1600/P1050554.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6WDdYou9_ZHPzCA_3z7srl5SuU-n5nLgk6zhJUQY-SI-TOfAfj830m-qdjYUoIav4ycTPeAoU2mqJ73xI9KSevx3FNW7x6YO_Wejj2cEpr4OY94C9-6Z9Pb6rz01gjED74dELbpcXVOd3/s320/P1050554.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536254795735631714" /></a>Step one: buy apples and puff pastry. Two: peel and slice apples. Three: roll puff pastry out into a rectangle.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvic7vAzF_RimHPuhQCrWg_TICumcVXwYvsb5gESRhbHUJyM3EdX13NpoT2W0OHkulkaZ6UydQQ_t0Vu_JQnfOcQQfuWaKdFAAYfV_hhyphenhyphenIhLsUpPdwRAAhdCIKgbenFhyphenhyphen__PNzihzVd2G/s1600/P1050555.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXvic7vAzF_RimHPuhQCrWg_TICumcVXwYvsb5gESRhbHUJyM3EdX13NpoT2W0OHkulkaZ6UydQQ_t0Vu_JQnfOcQQfuWaKdFAAYfV_hhyphenhyphenIhLsUpPdwRAAhdCIKgbenFhyphenhyphen__PNzihzVd2G/s320/P1050555.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536254791536917698" /></a>Four: score a 3/4 inch border around the edge. Don't cut all the way through. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ah2x9B_ejO5MF5ZUiaBNJiNgpiDFrnKftJ_dUirqQi3PhsOf_jLQyoOH-os-JzDeJeO-2CGbm45RV11uQHu__bt54GPj51ikS_-uKWvVxko0_gqC9VQK_OSv05g08Jv_biMNZOaU7d5N/s1600/P1050556.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Ah2x9B_ejO5MF5ZUiaBNJiNgpiDFrnKftJ_dUirqQi3PhsOf_jLQyoOH-os-JzDeJeO-2CGbm45RV11uQHu__bt54GPj51ikS_-uKWvVxko0_gqC9VQK_OSv05g08Jv_biMNZOaU7d5N/s320/P1050556.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536254788470415602" /></a>Step five: in a large bowl, toss apples in sugar with a dash of cinnamon. Six: arrange the apples on the pastry dough, keeping within the edges. </div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvCDLzQnJEWunSLpb6g-QV97dpnA6_GWhlATTQs1wk4pqPNUOgGEVjnRRGdOk7MWTPtUY2KMh8CmMX78apGYrg778iFHTy2kpRuz3DK-iaCmbWRtxXGcGbV_FXUeL9NjR5WduCCSX8GF8/s1600/P1050561.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvCDLzQnJEWunSLpb6g-QV97dpnA6_GWhlATTQs1wk4pqPNUOgGEVjnRRGdOk7MWTPtUY2KMh8CmMX78apGYrg778iFHTy2kpRuz3DK-iaCmbWRtxXGcGbV_FXUeL9NjR5WduCCSX8GF8/s320/P1050561.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5536254782907102674" /></a>Step seven: bake at 375 degrees for 30 minutes. (Optional) step eight: glaze with warmed apricot or apple jelly for a pretty sheen. </div><div><br /></div><div>Thanks for the recipe, Martha. I'm going to paint my fingernails with the extra time that I saved.</div><div><br /></div><div><b>Apple Tart</b> adapted from <a href="http://www.marthastewart.com/recipe/perfect-rustic-apple-tart">Martha Stewart</a></div><div><br /></div><div>You will need:</div><div><ul><li>1 sheet of frozen puff pastry, thawed, rolled out to about an 8x14 inch rectangle</li><li>flour for work surface</li><li>2-3 tart apples, peeled and sliced into 1/4 inch slices</li><li>1/3 cup of sugar</li><li>a few dashes of cinnamon</li><li>a Tablespoon or two of apricot or apple jelly (optional)</li></ul><div>Impress your friends with this fall favorite. Berry Cobbler coming next week.</div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0tag:blogger.com,1999:blog-7117424920351693270.post-81525086645175998732010-11-01T10:00:00.003-04:002010-11-15T12:31:58.508-05:00Slice of heaven: the only quiche you'll ever make again.<div>Oh, Martha Stewart, why do you make such good things? I think you often over complicate your recipes, but with this quiche, you hit the money. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIjKJwop-u7uNDPUXKafVPugmiactaBM3ogmHgHNg8qVGx1NR9Yx4SpVFna7J1Qs3P8sdJAgF_lsTPU-M4Zqag-syszn5hajVmeo4Qpqp-3XaPclxvTrs_R_Ker9w8T1EvymqhNoJyAn6/s1600/P1050475.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaIjKJwop-u7uNDPUXKafVPugmiactaBM3ogmHgHNg8qVGx1NR9Yx4SpVFna7J1Qs3P8sdJAgF_lsTPU-M4Zqag-syszn5hajVmeo4Qpqp-3XaPclxvTrs_R_Ker9w8T1EvymqhNoJyAn6/s320/P1050475.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534288605970484162" /></a>Quiches are one of those adaptable foods that you can alter to suit your own taste. Basically you can plug in different ingredients like this; pick at least one ingredient from each of the following categories:<div>Aromatic - onion, shallots, scallions, etc.</div><div>Cheese - Parmesan, Gruyere, Romano, Asiago, etc.</div><div>Filling(s) - mushroom, zucchini, broccoli, spinach, kale, arugula, shredded carrot, sausage, bacon, prosciutto, chicken, etc. (Precook the meat or use cured meat before adding it to the egg mixture.)</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mbDg1qxugsat8GUet4cLA4El3nI_fXodwy-ANWe_oWzzaiPeeiJHqaHjqdQFAsV7cuYxEt2JpkZfwq-J0-FoXO8g9NFIt0hbyshOVFrTaa4og8LkLLLmfwI56_BflKobXS5RClqwbvc3/s1600/P1050476.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mbDg1qxugsat8GUet4cLA4El3nI_fXodwy-ANWe_oWzzaiPeeiJHqaHjqdQFAsV7cuYxEt2JpkZfwq-J0-FoXO8g9NFIt0hbyshOVFrTaa4og8LkLLLmfwI56_BflKobXS5RClqwbvc3/s320/P1050476.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534288602595364274" /></a><div style="text-align: left;">The veggies will have to be at least half cooked otherwise they will be crunchy. Quiches should not be crunchy. And when you see the heavy cream listed among the ingredients, don't freak out. This 1980's non-fat/low-fat fad is outdated garbage. If you're going to take the time to make food, use the best ingredients; and that means using real butter or cream sometimes (for example). I'm not talking about in excess. Paula Dean is a forerunner for heart disease, but in moderate portions, you can eat anything and be perfectly fine. </div><div style="text-align: left;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9H-VnzS2gBs3UUbMHhZRmvCjaAvTXIj12LdXNFrgHjWcko-rIdTrAXvsH7DihJR2M4NUClAvJAwD38qItBlJe3OBCv3JPZ6dqah1-281PtqW4oZG2D5kH2QJz37iZRWlDlzDxqRLp2wO/s1600/P1050478.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_9H-VnzS2gBs3UUbMHhZRmvCjaAvTXIj12LdXNFrgHjWcko-rIdTrAXvsH7DihJR2M4NUClAvJAwD38qItBlJe3OBCv3JPZ6dqah1-281PtqW4oZG2D5kH2QJz37iZRWlDlzDxqRLp2wO/s320/P1050478.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5534288590607559522" /></a>Here's the <a href="http://www.marthastewart.com/recipe/quiche-with-morels-and-scallions">recipe</a>. Martha uses morel mushrooms, but obviously you can choose a more affordable mushroom for this quiche. With this quiche base, you could put in whatever filler ingredient you want. I used shiitake mushrooms, red onion, and spinach. You could use zucchini and prosciutto OR shallot, bacon, and arugula OR just broccoli. Try this recipe word for word, ingredient for ingredient to see if you like it. Then experiment, experiment, experiment to make it your own. I found that Martha uses too much salt, so I cut back by half. The cheese adds a lot of salt, too. <div><div><br /></div><div>This recipe makes one tall quiche or two shorter quiches. I like splitting the filling into two crusts because we like a little more crust in our household. See, it's all about adaptability. Give it a try. This recipe is definitely one to make to impress the in-laws. </div><div><br /></div></div>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com2tag:blogger.com,1999:blog-7117424920351693270.post-48422103368169957652010-10-25T17:15:00.002-04:002010-10-25T17:41:39.513-04:00Pumpkin bread (or cake)<div>What to do, what to do with that pumpkin puree.... I've got the perfect thing - pumpkin bread. It tastes great, it's perfect for autumn, it makes a wonderful gift, and it travels well. Let's get to it!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyIV2pHhZBAPMqdcp6QFvPA1Z2IuUfu1VjNxAH5BDqEF7-erVeVwZAjGEFefjPmkAPplCJAMrPvExJRWq4IEzIuQiIMNbslG34rX4roNu-g-8lBmiXtsXRtLHKnCxA2E4DijB3j1kVLeo/s320/pumpkin+bread+(3).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532097782179963698" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></span></div><div>Whip up all of the wet ingredients in a large bowl. (I like how the non-oily ingredients are suspended in the oil. It looks so trippy, similar to a lava lamp.) Sift the dry ingredients together in a separate bowl. It's best to sift or whisk the ingredients together so you can avoid little flour balls in your finished loaf. You can see said flour balls in my loaf. *sadface* Add the dry to the wet, and be careful not to over mix. </div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z6KF7a2hwQjP46H7iYZy6rC0WjKHyYriD_cSIHfnQwpuuUsO7LJeB0qdNxKf0jHYkn5ZZW0OYPA0KqkfkePz3BnBXQNSDys-H02dBvrX4_l9d8MWNH0Tqp0KcJxutjlL9tXsLygOFHqn/s1600/pumpkin+bread+(4).JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Z6KF7a2hwQjP46H7iYZy6rC0WjKHyYriD_cSIHfnQwpuuUsO7LJeB0qdNxKf0jHYkn5ZZW0OYPA0KqkfkePz3BnBXQNSDys-H02dBvrX4_l9d8MWNH0Tqp0KcJxutjlL9tXsLygOFHqn/s320/pumpkin+bread+(4).JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532097787516400290" /></a>Pour into greased bread pans or a baking dish. Bake in a preheated oven at 350 degrees for 45 to 60 minutes. Stick a toothpick in the center to check for done-ness. If it's clean, your bread is ready to come out of the oven. <br /><div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJyIV2pHhZBAPMqdcp6QFvPA1Z2IuUfu1VjNxAH5BDqEF7-erVeVwZAjGEFefjPmkAPplCJAMrPvExJRWq4IEzIuQiIMNbslG34rX4roNu-g-8lBmiXtsXRtLHKnCxA2E4DijB3j1kVLeo/s1600/pumpkin+bread+(3).JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh9Xo3cA-n-kLbnDWntrC29egkvZtcEc09hFuwqvqYNbQlzykYdSCqi0fwriaOD9JIu3p9iWglPOZjuiAkDIAuWN8CA4kaqQ5JYfJl4ZKuP5SRcJU9wV0XDZKxWmC6G6rtzdqLKBfmvBH/s1600/pumpkin+bread.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwh9Xo3cA-n-kLbnDWntrC29egkvZtcEc09hFuwqvqYNbQlzykYdSCqi0fwriaOD9JIu3p9iWglPOZjuiAkDIAuWN8CA4kaqQ5JYfJl4ZKuP5SRcJU9wV0XDZKxWmC6G6rtzdqLKBfmvBH/s320/pumpkin+bread.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532097777840479122" /></a><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family: Verdana, Arial, sans-serif; "><div class="ingredients" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; "><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; "><span class="Apple-style-span" style="font-size: medium;"><a href="http://allrecipes.com/Recipe/Downeast-Maine-Pumpkin-Bread/Detail.aspx">Pumpkin Bread</a></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; "><br /></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">2 cups pumpkin puree</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">4 eggs</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1 cup vegetable oil</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">2/3 cup water</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">3 cups white sugar</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">3 1/2 cups all-purpose flour</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">2 teaspoons baking soda</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1 1/2 teaspoons salt</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1 teaspoon ground cinnamon</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1 teaspoon ground nutmeg</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1/2 teaspoon ground cloves</li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; font-size: 11px; ">1/4 teaspoon ground ginger</li></ul></div><div class="directions" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 11px; "><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: decimal; list-style-position: initial; list-style-image: initial; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; line-height: 16px; "><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; ">Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.</span></li></ol></div></span>The Hot Cookiehttp://www.blogger.com/profile/09757877593556158125noreply@blogger.com0