tag:blogger.com,1999:blog-73987485431282230512024-03-05T18:51:53.635-08:00Kim's KitchenKimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-7398748543128223051.post-81974035748936276102011-03-12T19:36:00.000-08:002011-03-12T21:46:39.348-08:00Blueberry Oatmeal Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbb_zpg378JXshUvYN28kWo8dSzuw2pCFBmWhwjUfhqh7qZunZ-BV3MhsXSz3OhYLmS0meudm5vcc4zpuo_gEcjM2v8y1UZ9XSpsBYyLSkQ-uEULmed3TZlNhQqZU420rwF5fLpiVe9o/s1600/DSC04075.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbb_zpg378JXshUvYN28kWo8dSzuw2pCFBmWhwjUfhqh7qZunZ-BV3MhsXSz3OhYLmS0meudm5vcc4zpuo_gEcjM2v8y1UZ9XSpsBYyLSkQ-uEULmed3TZlNhQqZU420rwF5fLpiVe9o/s320/DSC04075.JPG" alt="" id="BLOGGER_PHOTO_ID_5583432954896472866" border="0" /></a><br /><span style="font-size:85%;">I absolutely love pancakes unfortunately they are traditionally not very healthy. Especially when they are smothered with butter and syrup. So when I saw these healthy pancakes on Cara's Cravings I was very excited. Not only are they good for you but they taste great and are filling too. A win, win in my book. I made these on a Sunday night for the coming week's breakfast, and they tasted just as fresh on Friday as they did when I made them.<br /><br />Blueberry Oatmeal Pancakes:<br />Source: http://carascravings.blogspot.com<br /><br />1 cup quick cook oats<br />1/4 c flour<br />1 1/2 T brown sugar<br />1/2 tsp baking powder<br />1/4 tsp salt<br />1 c non fat vanilla yogurt<br />1/4 c skim milk<br />1 egg + 1 egg white (I substituted 1/4 c egg beater for the whole egg)<br />2 T apple sauce<br />1/4 tsp cinnamon<br />1 cup frozen blueberries<br /><br />Directions:<br />1. Combine the first 6 ingredients is a microwavable mixing bowl and mix together, then stir in the milk and yogurt.<br />2. Microwave for 90 seconds.<br />3. Beat egg and egg white until light colored and frothy. (a few minutes)<br />4. Fold the egg into the oatmeal mixture along with the applesauce, cinnamon and the blueberries.<br />5. Drip by 1/4 cup fulls onto a non stick griddle and cook over medium low heat, flipping when tops are bubbly.<br />Makes 10 pancakes<br /><br />Nutritional Information:<br />Serving Size: 2 pancakes<br />163 calories<br />2g fat<br />30.5 carbs<br />2.6g fiber<br />8g protein</span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-18521453185712185212011-01-20T13:35:00.000-08:002011-01-20T16:59:20.102-08:00Lemon Cupcakes with Raspberry Filling and Raspberry Vanilla Swiss Buttercream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIl5jerrrdMLeNejwislKY7ZRDwGW7Wqs7q24EjJ21aKx75e_vNeLQrJdFCvdEGPmBGIb1ycxQ3A4I1dKV253T4yguTuIudq5qo2HP3MSqPC-fQHizyezBh-ZlEJ97qo5NJlWgRVVp1Q/s1600/Cupcake+3.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-mpFYHhlFWWq8odPtS8OxK-MIVsyeXY8qOJY3DbVZlFBPjNA3bfwVCnExa4ryV-ITp4qNzLr5RuAE7g0-KUTWDt0k0KptjdUGfdeHbmoXdu606o1gmxN3p-3EAjiBrxR6yVqGZhCBzk/s1600/Cupcake+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-mpFYHhlFWWq8odPtS8OxK-MIVsyeXY8qOJY3DbVZlFBPjNA3bfwVCnExa4ryV-ITp4qNzLr5RuAE7g0-KUTWDt0k0KptjdUGfdeHbmoXdu606o1gmxN3p-3EAjiBrxR6yVqGZhCBzk/s320/Cupcake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5564433318411618258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoixjQMUE3zXzbf2eb24DpkPcCxtaMHVR00_NJc3A5psQFaFBOtzDw0jbpxLX9ZErUvx6MGJoNf6sniCw8AswwbFaE503mn_iFrccHAxjOpdRvwpAWizVfN3leo7KhR1hELXCHQ3pBC8/s1600/Cupcake+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinoixjQMUE3zXzbf2eb24DpkPcCxtaMHVR00_NJc3A5psQFaFBOtzDw0jbpxLX9ZErUvx6MGJoNf6sniCw8AswwbFaE503mn_iFrccHAxjOpdRvwpAWizVfN3leo7KhR1hELXCHQ3pBC8/s320/Cupcake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5564433322875870914" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr-mpFYHhlFWWq8odPtS8OxK-MIVsyeXY8qOJY3DbVZlFBPjNA3bfwVCnExa4ryV-ITp4qNzLr5RuAE7g0-KUTWDt0k0KptjdUGfdeHbmoXdu606o1gmxN3p-3EAjiBrxR6yVqGZhCBzk/s1600/Cupcake+1.jpg"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIl5jerrrdMLeNejwislKY7ZRDwGW7Wqs7q24EjJ21aKx75e_vNeLQrJdFCvdEGPmBGIb1ycxQ3A4I1dKV253T4yguTuIudq5qo2HP3MSqPC-fQHizyezBh-ZlEJ97qo5NJlWgRVVp1Q/s1600/Cupcake+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhIl5jerrrdMLeNejwislKY7ZRDwGW7Wqs7q24EjJ21aKx75e_vNeLQrJdFCvdEGPmBGIb1ycxQ3A4I1dKV253T4yguTuIudq5qo2HP3MSqPC-fQHizyezBh-ZlEJ97qo5NJlWgRVVp1Q/s320/Cupcake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5564433328140850594" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNMiCUTB098b9ZU3SXMwirBuacEynYOCF-6ouID0LEnoiSl6I-iIcgtYcnU7iC50XBtqEspKQJNNzlkvysoel2Jb-1ExmI5_N9knGpXy4Zcbr75KN94PbCtv9xioPXZuSkwd-jrm5L6I/s1600/Inside+of+Cupcake.jpg"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JykImhyphenhyphenMyTo_BMwSG3kF-l-9EmwLhV1E1-C4oMrz8AoUaN0F6gLCF-R1eiCi-0xGafYgfEMDritfUBCJQWMJln8Yo2eq7N7WUcs4KvGgjn8P7aRHlcoRY1qMt_aV8JcNfTgFntl1PCk/s1600/Birthday+Cupcake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9JykImhyphenhyphenMyTo_BMwSG3kF-l-9EmwLhV1E1-C4oMrz8AoUaN0F6gLCF-R1eiCi-0xGafYgfEMDritfUBCJQWMJln8Yo2eq7N7WUcs4KvGgjn8P7aRHlcoRY1qMt_aV8JcNfTgFntl1PCk/s320/Birthday+Cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5564422907005019970" border="0" /></a><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman";} </style> <![endif]--> <p class="yiv371763050msonormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNMiCUTB098b9ZU3SXMwirBuacEynYOCF-6ouID0LEnoiSl6I-iIcgtYcnU7iC50XBtqEspKQJNNzlkvysoel2Jb-1ExmI5_N9knGpXy4Zcbr75KN94PbCtv9xioPXZuSkwd-jrm5L6I/s1600/Inside+of+Cupcake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 275px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNMiCUTB098b9ZU3SXMwirBuacEynYOCF-6ouID0LEnoiSl6I-iIcgtYcnU7iC50XBtqEspKQJNNzlkvysoel2Jb-1ExmI5_N9knGpXy4Zcbr75KN94PbCtv9xioPXZuSkwd-jrm5L6I/s320/Inside+of+Cupcake.jpg" alt="" id="BLOGGER_PHOTO_ID_5564433315910813858" border="0" /></a></p><p class="yiv371763050msonormal"><strong><span style=";font-family:Georgia;font-size:10pt;" ><span style="font-size:85%;">I think these just might be the prettiest cupcakes that I've ever made. Back in the fall, while hanging out with my good friend Tammy we were talking about desserts and she commented that she loves the lemon and raspberry combination. I made a mental note that I should make these for her upcoming birthday and I knew just the recipe that I've been wanting to try for years. Tammy and I had a few class together so I brought these in to share with one of our classes the day before her birthday. I'm pretty sure that she loved them because over the weekend she ate 3 (she took the leftovers home to her adorable sons) which says a lot because I'm pretty sure she has an aversion to butter (haha). </span><br /></span></strong></p><p class="yiv371763050msonormal"><strong><span style=";font-family:Georgia;font-size:10pt;" >Lemon Cupcakes:</span></strong><span style=";font-family:Georgia;font-size:10pt;" ></span><strong><span style=";font-family:Georgia;font-size:10pt;" ><br /></span></strong></p><p class="yiv371763050msonormal"><strong><span style=";font-family:Georgia;font-size:10pt;" >Source: Good Things Catered </span></strong><span style=";font-family:Georgia;font-size:10pt;" ></span></p> <p class="MsoNormal"><span style=";font-family:Georgia;font-size:10pt;" >Ingredients:<br />Cake -<br />2 1/2 c. cake flour<br />1 3/4 c. <span style="cursor: pointer; background-attachment: scroll;" id="lw_1295560596_1"><span class="yshortcuts">granulated sugar</span></span><br />1 Tbsp meringue powder<span style="cursor: pointer; background-attachment: scroll;" id="lw_1295560596_2"><br /></span>3 tsp baking powder<span style="cursor: pointer; background-attachment: scroll;" id="lw_1295560596_3"><br /></span>1/4 tsp salt<br />2 lemons, zested and juiced separately<br />2/3 c. milk<br />1/3 c. vegetable oil<br />3 <span style="cursor: pointer; background-attachment: scroll;" id="lw_1295560596_4"><span class="yshortcuts">egg whites</span></span>, beaten<br />1/2 tsp vanilla extract<b><br /><br />Directions:</b><br />-Preheat oven to 350 degrees and prepare two cupcake pans<span style="cursor: pointer;" id="lw_1295560596_6"></span>.<br />-In bowl of electric mixer sift together flour, sugar, baking powder, <span id="lw_1295560596_7"><span class="yshortcuts">meringue powder</span></span>, salt, add in the zest of one lemon.<br />-Stir with mixer to combine, about 30 seconds.<br />-Add milk, oil, juice from two lemons, beaten egg whites and extract.<br />-Mix on medium low to combine thoroughly, about 1 1/2 - 2 minutes.<br />-Remove from mixer and stir with silicone spatula to thoroughly combine (making sure there is no flour mixture left unincorporated at the bottom of the bowl.)<br />-Fill prepared cupcake liners 2/3 of the way full and bake until toothpick inserted into center comes out clean (about 15-20 minutes)<br />-Remove from oven, let cool 15 minutes in pan and then turn onto wire racks to cool completely.<br />- When cooled completely fill cupcakes with raspberry filling using the cone method. (I take a knife a cut a small circular hole in the center of the cupcake and fill using a piping bag. Top the cupcake with the cut out and frost as desired.<br />-I frosted these with Raspberry Vanilla Swiss Buttercream using </span><span style=";font-family:Georgia;font-size:10pt;" >Wilton</span><span style=";font-family:Georgia;font-size:10pt;" >'s 1M star tip.<br /><br /><b>Raspberry Filling:<br />Source: A Kim's Kitchen Original<br /></b><span style="">12 oz frozen raspberries, thawed and drained (reserve 1 T of the juice)<br />1/2 cup sugar<br />zest of 1/2 of a lemon<br />1/2 tsp cinnamon<br />dash of nutmeg<b><br /><br />Directions:<br /></b>1. Place all of the ingredients in a small sauce pan and heat over medium low heat, stir frequently.<br />2. Once the sauce comes to a boil remove from heat and puree in a food processor.<br />3. Next press through a fine mesh sieve to remove as many of the seeds as possible.<br />4. Allow to cool completely before filling the cupcakes.<br />* I had leftover filling, refrigerate in a tightly sealed container for up to 5 days. Use leftovers on toast, waffles or pancakes.<b><br /><br />Raspberry Vanilla Swiss Buttercream:<br /></b></span>adapted from: <a href="http://www.marthastewart.com/">www.marthastewart.com</a> <span style=""> </span></span></p> <p><em><b style=""><span style="font-style: normal;font-family:Georgia;font-size:10pt;" >Ingredients:</span></b></em><b style=""><i style=""><span style=";font-family:Georgia;font-size:10pt;" ><br /><br /></span></i></b></p> <p class="MsoNormal"><span style=";font-family:Georgia;font-size:10pt;" >5 large egg whites<br />1 cup plus 2 T granulated sugar<br />pinch of salt<br />1 pound of unsalted butter at room temperature<br />2 tsp vanilla extract<br />1 T raspberry juice<br />1/2 tsp raspberry extract<br />1 drop pink icing color (optional)</span></p> <p><em><b style=""><span style="font-style: normal;font-family:Georgia;font-size:10pt;" >Directions:</span></b></em><b style=""><i style=""><span style=";font-family:Georgia;font-size:10pt;" ></span></i></b></p> <p class="MsoNormal"><span style=";font-family:Georgia;font-size:10pt;" >To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. </span></p> <p><span style=";font-family:Georgia;font-size:10pt;" >Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.</span></p> <p><span style=";font-family:Georgia;font-size:10pt;" >Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more. Stir in the vanilla extract and mix just until incorporated. Tint with gel icing color as desired.</span></p> <p><span style=";font-family:Georgia;font-size:10pt;" >Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.</span></p> <p><span style=";font-family:Georgia;font-size:10pt;" >Yield: 5 cups</span></p>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-74429931584002650882010-06-08T16:17:00.000-07:002010-06-08T16:29:41.177-07:00Meal PlanHere's my meal plan for the next 2 weeks in no particular order:<br />1. chicken Parmesan, salad and red roasted potatoes with fruit pizza for dessert<br />2. either chili hot dogs or pretzel hot dogs with mashed rutabaga and either broccoli or asparagus<br />3. Winter vegetable cobbler with cheddar biscuits<br />4. Specialty salad with grilled chicken for Dan<br />5. Tacos<br />6. pasta primavera<br />7. black bean and vegetable quesadillas<br />8. chickpea & eggplant stew over rice<br />9. leftovers as neededKimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-48758396292942967532010-04-05T17:32:00.000-07:002010-04-05T18:09:03.916-07:00Meyer Lemon Tart with Lemon Creme<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fWYJCWUNBvouONbAGuXHWRNn25D80EPsKLl8kHKgQccKp_vfkq_nwNYqYYEslk70lfytJ6NJykwO2POsPjBL8pXICC4t1_TBCi2rwEmXGb7tmrfofW5uGwcityAr6T0dpTElVvdUir0/s1600/Lemon+Tart.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9fWYJCWUNBvouONbAGuXHWRNn25D80EPsKLl8kHKgQccKp_vfkq_nwNYqYYEslk70lfytJ6NJykwO2POsPjBL8pXICC4t1_TBCi2rwEmXGb7tmrfofW5uGwcityAr6T0dpTElVvdUir0/s200/Lemon+Tart.JPG" alt="" id="BLOGGER_PHOTO_ID_5456825160740545154" border="0" /></a><br /><span style="font-size:85%;">Last week we went to our favorite whole foods (also known as Harry's, and the same whole foods that Alton Brown films Good Eats) and I saw some meyer lemons, and since I have not yet made anything with them before I picked up a few. As we were checking out Dan saw the lemon tart on the front cover of a magazine and told me that I should make one some time. Since I had not yet picked a dessert for Easter, I decided that this tart would be perfect. This is my first time making a tart as well as the first recipe from David Lebovitz, I will doing both again soon. The tart has a strong lemon flavor and is a bit tart if you only use 3/4 c of sugar. I noted to increase the sugar or you could use all Meyer lemons. Meyer lemons are less tart than traditional lemons. Top the tart with lemon creme, it provides a nice balance and reduces some of the tartness.<br /><br />Lemon Tart: <a href="http://www.blogger.com/www.davidlebovitz.com">www.davidlebovitz.com</a><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup freshly-squeezed lemon juice (I used 4 Meyer lemons and 3 regular lemons)<br />grated zest of two lemon (one Meyer the other regular)<br />3/4c to 1 cup sugar (use more if you want it to be less tart)<br />12 tablespoons butter, salted or unsalted, cut into bits<br />4 large eggs<br />4 large egg yolks<br />1 baked French Tart crust (11")<br /><span style="font-weight: bold;"><br />Top with Lemon Creme:<br /><span style="font-weight: bold;"><span style="font-weight: bold;">1 c heavy cream<br />1/3 c powdered sugar, sifted<br />1 tsp vanilla<br />1 tsp lemon extract<br />a pinch of lemon zest<br /></span></span></span><br /><span style="font-weight: bold;">Directions:</span> 1. Whip all of the ingredients together until stiff peaks form.<br /><br />Preheat the oven to 350F<br /><br />Directions:<br />1. In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.<br />2. In a small bowl, beat together the eggs and the yolks.<br />3. When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.<br />4. Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.<br />5. Smooth the top of the tart and pop it in the oven for eight minutes, just to set the curd. <br />6. Remove from the oven and let cool before slicing and serving.</span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-31621939439705202282010-04-05T13:39:00.000-07:002010-04-05T17:29:44.516-07:00French Tart Dough<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDezCThlB3eOzl9EmXb8JdAcEEq6sa5xKSgc0EPPqiertRg9mMhdLS5UAlhWRkEOEsHzixrerKSYKEVwWu7N9MrpzH-s6ZB6jav3WUyt1b8wTy3ib7aP5VqusDFSchJ1hyfljB3ic6b1c/s1600/Tart+Pie+Crust.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL995f6fLZ9RhELe9IQmy8d1fSzGM2-astnwTcfnuMoBKVPOHniG0ACxXNWlihm4B0Hugfn11dkmzVFNaZyVfX6rlx8kQKG3L0ZBi5TAlDe6uooVc7HsxVilqoBYc7KCe2ylnC5oGa9Q/s1600/Browned+Butter+for+Tart+Dough.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL995f6fLZ9RhELe9IQmy8d1fSzGM2-astnwTcfnuMoBKVPOHniG0ACxXNWlihm4B0Hugfn11dkmzVFNaZyVfX6rlx8kQKG3L0ZBi5TAlDe6uooVc7HsxVilqoBYc7KCe2ylnC5oGa9Q/s200/Browned+Butter+for+Tart+Dough.JPG" alt="" id="BLOGGER_PHOTO_ID_5456804001976303698" border="0" /></a> <span style="font-size:78%;">The brown butter mixture, directly from the oven.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOgBfNyweEf8ubHwkUaHWFjOE4tR34t-B_mREg43QAEKEL28pNCLZdZF4h48VkEo5_fbc3CZnFpm6gkB8AZlYfS4vDX5GDepLLgkyxAWya2osgjExN9xT4jVgtt810MVouEhsRSxCmsE/s1600/Ball+of+tart+dough.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOgBfNyweEf8ubHwkUaHWFjOE4tR34t-B_mREg43QAEKEL28pNCLZdZF4h48VkEo5_fbc3CZnFpm6gkB8AZlYfS4vDX5GDepLLgkyxAWya2osgjExN9xT4jVgtt810MVouEhsRSxCmsE/s200/Ball+of+tart+dough.JPG" alt="" id="BLOGGER_PHOTO_ID_5456804013792053506" border="0" /></a><br /> <span style="font-size:78%;">After the flower has been stirred in, do not mix by hand.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MLztqweEB3JCo7gQOe_6ZmSaFvG9PUJlvbt8qoOVNqvJnoPfWDD9mQiy8rmrcpqcpjPDtH7SsweJGGVEFsh8QJgiwd0IV2PPJstzXEHJUoqPYOJJkHPiXswSynb3fYrEbzoWwhuR0co/s1600/Raw+tart+dough.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3MLztqweEB3JCo7gQOe_6ZmSaFvG9PUJlvbt8qoOVNqvJnoPfWDD9mQiy8rmrcpqcpjPDtH7SsweJGGVEFsh8QJgiwd0IV2PPJstzXEHJUoqPYOJJkHPiXswSynb3fYrEbzoWwhuR0co/s200/Raw+tart+dough.JPG" alt="" id="BLOGGER_PHOTO_ID_5456804015147684434" border="0" /></a> <span style="font-size:78%;">Prick the dough several times with a fork, and bring the dough further up the pan than I did. </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyOgBfNyweEf8ubHwkUaHWFjOE4tR34t-B_mREg43QAEKEL28pNCLZdZF4h48VkEo5_fbc3CZnFpm6gkB8AZlYfS4vDX5GDepLLgkyxAWya2osgjExN9xT4jVgtt810MVouEhsRSxCmsE/s1600/Ball+of+tart+dough.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDezCThlB3eOzl9EmXb8JdAcEEq6sa5xKSgc0EPPqiertRg9mMhdLS5UAlhWRkEOEsHzixrerKSYKEVwWu7N9MrpzH-s6ZB6jav3WUyt1b8wTy3ib7aP5VqusDFSchJ1hyfljB3ic6b1c/s1600/Tart+Pie+Crust.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDezCThlB3eOzl9EmXb8JdAcEEq6sa5xKSgc0EPPqiertRg9mMhdLS5UAlhWRkEOEsHzixrerKSYKEVwWu7N9MrpzH-s6ZB6jav3WUyt1b8wTy3ib7aP5VqusDFSchJ1hyfljB3ic6b1c/s200/Tart+Pie+Crust.JPG" alt="" id="BLOGGER_PHOTO_ID_5456804020343712050" border="0" /></a> <span style="font-size:78%;"> Notice the small hole in the baked crust in the upper left hand corner,<br /> this is why you reserve a small piece of raw dough.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL995f6fLZ9RhELe9IQmy8d1fSzGM2-astnwTcfnuMoBKVPOHniG0ACxXNWlihm4B0Hugfn11dkmzVFNaZyVfX6rlx8kQKG3L0ZBi5TAlDe6uooVc7HsxVilqoBYc7KCe2ylnC5oGa9Q/s1600/Browned+Butter+for+Tart+Dough.JPG"><br /></a><br />Personally I think this is the easiest crust I've ever made. Just be careful because the butter mixture will be very hot, so be sure to have a potholder nearby, and use caution when handling the dough.<br /><br />French Tart Dough: <a href="http://www.davidlebovitz.com/">www.davidlebovitz.com</a><br /><br /><span style="font-weight: bold;">Ingredients: </span><br />8 T unsalted butter, cut into pieces<br />1 ¼ tablespoon vegetable oil (I used canola)<br />3 T + 2 ¼ tsp water<br />1 + ¾ tsp sugar<br />1/8 teaspoon salt<br />187.5 g all purpose flour<br /><br />Preheat the oven to 410º F (210º C).<br /><br /><span style="font-weight: bold;">Directions:</span><br />1. In a medium-sized ovenproof bowl, such as a Pyrex bowl, combine the butter, oil, water, sugar, and salt.<br />2. Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.<br />3. When done, remove the bowl from oven (and be careful, since the bowl will be hot and the mixture might sputter a bit), dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.<br />4. Lightly butter the tart pan (bottom and sides)<br />5. Transfer the dough to an 11-inch tart mold with a removable bottom and spread it a bit with a spatula.<br />6. Once the dough is cool enough to handle, pat it into the shell with your and, and use your fingers to press it up the sides of the tart mold. Reserve a small piece of dough, about the size of a raspberry, for patching any cracks.<br />7. Prick the dough all over with the tines of a fork, then bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.<br />8. Remove from the oven and if there are any sizable cracks, use the bits of reserved dough to fill in and patch them.<br />9. Let the shell cool before filling.Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-59487507143238989922010-04-02T08:13:00.000-07:002010-04-02T08:59:42.056-07:00Easter Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioARBWT2IcImfIGM-v6aMrUdyFmEt00ZXHvErxakj1n_kQDGMJw0tV0BApCZdstjfohi-WOcrp4PKiPd68A5-DAcgG9nmH-b1lxR_uLOwwKeuzR3QNvHlsKeeQlbC34qcAAuRiujJLyH0/s1600/Easter+Cookies.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioARBWT2IcImfIGM-v6aMrUdyFmEt00ZXHvErxakj1n_kQDGMJw0tV0BApCZdstjfohi-WOcrp4PKiPd68A5-DAcgG9nmH-b1lxR_uLOwwKeuzR3QNvHlsKeeQlbC34qcAAuRiujJLyH0/s200/Easter+Cookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5455566864588989458" border="0" /></a><br /><br /><br />This is the same recipe that I use for the cookies titled the best sugar cookies ever. The directions are just different because these are to be rolled. I have also included a link to a royal icing tutorial that has a ton of pictures. Yesterday I made two batches of these cookies, one for my class (I tutor a first grade student for one of my ECE classes) and the second for my family for this weekend. Be prepared to spend a few hours on these because you need to wait for the outline to dry before flooding them. And wait again before adding any details. Between the two batches yesterday I spent about 5 hours decorating. If you need to take a break from decorating cover the royal icing with a wet towel (squeeze out excess water) so that it doesn't dry out. And place the decorating bags in a glass with a small amount of water at the bottom.<br /><p></p><p class="MsoNormal"><span style="font-size:100%;"><b style=""><br /></b></span></p><p class="MsoNormal"><span style="font-size:100%;"><b style="">Ella’s White Sugar Cookies:<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b style=""><o:p> </o:p></b></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b style="">Ingredients:<o:p></o:p></b></span></p> <p class="MsoNormal"><span style="font-size:100%;">1 c butter, softened</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 c powdered sugar, sifted</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 egg, beaten</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 T vanilla</span></p> <p class="MsoNormal"><span style="font-size:100%;">2 tsp lemon extract</span></p> <p class="MsoNormal"><span style="font-size:100%;">2 tsp + lemon zest (I use the zest of an entire lemon)</span></p> <p class="MsoNormal"><span style="font-size:100%;">1 tsp salt</span></p> <p class="MsoNormal"><span style="font-size:100%;">2 ½ c flour, sifted</span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><b style="">Directions:<o:p></o:p></b><br /></span></p><p class="MsoNormal"><span style="font-size:100%;">1. Cream butter.<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">2. Add powdered sugar.<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">3. Blend in egg, vanilla, lemon extract, lemon zest, salt and flour.<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">4. Chill dough until firm, about an hour. (I normally make the dough the night before I need it)<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">5. Pre heat oven to 325degrees<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">6. Prepare workspace with sifted powdered sugar<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">7. Prepare cookie sheet, I use foil sprayed with Pam for easy clean up.<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">8. Roll dough to desired thickness, 1/8” to ¼”<br /></span></p><p class="MsoNormal"><span style="font-size:100%;">9. Cut out desired shapes, and carefully transfer to prepared cookie sheet.<br /></span> </p><p class="MsoNormal"><span style="font-size:100%;">10. Bake for 10-12 minutes be careful not to brown the cookies.</span></p><p class="MsoNormal"><span style="font-size:100%;">11. Cool completely before decorating with royal icing.</span></p><p class="MsoNormal"><span style="font-size:100%;">12. Check out this great step by step royal icing tutorial: <a href="http://annies-eats.com/2009/12/04/how-to-decorate-with-royal-icing/">http://annies-eats.com/2009/12/04/how-to-decorate-with-royal-icing/ </a><br /></span></p><p class="MsoNormal"><br /><span style="font-weight: bold;">Royal Icing: </span><strong><span style="text-decoration: underline;"><br /></span></strong><em>Ingredients:</em><br />4 cups powdered sugar, sifted<br />2 tbsp. meringue powder<br />5 tbsp. water</p><p><em>Directions:<br /></em>Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the sheen has disappeared and the icing has a matte appearance (about 7-10 minutes). Transfer the contents of the mixing bowl to an air-tight container. This will be the stiffest consistency of the icing, and at this point it is still too stiff to use for decorating. Add water a very small amount at a time and stir by hand until fully incorporated. Continue until the icing has reached a consistency appropriate for piping. (Remember, if you are having any difficulty piping, it is still too thick. Add a little more liquid and try again.) Using a pastry bag, pipe around the edges of each cookie. Let stand so the icing will set. Make sure to keep the leftover icing covered at all times when not in use so that it does not begin to harden.</p> <p>Once all the cookies have been edged, transfer some of the remaining icing to a separate air-tight container. Thin out by incorporating a small amount of water at a time, until the icing drips off the spoon easily when lifted and then smooths in with that still in the bowl. If you go too far and the icing is too thin, add more sifted powdered sugar to thicken it again. Once the icing has reached the desired consistency, transfer it to a squeeze bottle (or a plastic bag with a hole in one corner), and flood the area surrounded by the piping on each cookie. If it does not completely spread to the edges, use a toothpick to help it along. Allow to set.</p> <p>Use the remaining thicker icing for piping decoration as desired. Gel icing color is best as it does not add a significant amount of liquid. Liquid food coloring can be used as well – add powdered sugar as needed to compensate for any thinning that occurs.<br />(Also from <a href="www.annies-eats.com">www.annies-eats.com</a>)<br /></p><p class="MsoNormal"><br /><o:p></o:p></p> <span style=";font-family:arial;font-size:85%;" ></span><o:p></o:p>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-44429101171380446202010-03-26T17:39:00.000-07:002010-03-26T17:54:57.230-07:00Happy 2nd Anniversary!I should have a lot more post by the two year mark, oh well. Better luck with the coming year. Anyways to celebrate I am hosting my very first giveaway, and depending on how this one goes there could be more to come in the future. I've been thinking for the past few weeks on what I should use for my first giveaway and finally decided upon the Wilton Ultimate Cupcake Carrier. I feel it is best to give away an item that I personally own and can vouch for the quality. It's very sturdy and is easy to clean. I had a cheap carrier in the past and was always worried about it falling apart and me dropping my cake. The Wilton caddy has a locking closure so I never have to worry about it opening while I'm carrying it. To enter into the drawing (where there will only be one winner) all you need to do is post a comment with a link to your favorite cupcake recipe. Then on Friday April 2nd a winner will be drawn and announced.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0BDoktrbasDOSVWtGM7wvP3EgLL-mxlxmCK7QlcyuqOQMTeIdPpIqXv-jV2h_GGVbhrG4AmKxn2ua3nhtCY9PjHu2ZPcIiNUDZyHTLRLv5Spd17wwO-M5aycojce-PR85OkspfXAY00/s1600/Cake+Caddy.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz0BDoktrbasDOSVWtGM7wvP3EgLL-mxlxmCK7QlcyuqOQMTeIdPpIqXv-jV2h_GGVbhrG4AmKxn2ua3nhtCY9PjHu2ZPcIiNUDZyHTLRLv5Spd17wwO-M5aycojce-PR85OkspfXAY00/s200/Cake+Caddy.jpg" alt="" id="BLOGGER_PHOTO_ID_5453110250735360994" border="0" /></a>Photo from Amazon.com<br /><img src="file:///C:/DOCUME%7E1/Dan/LOCALS%7E1/Temp/moz-screenshot-1.png" alt="" /><img src="file:///C:/DOCUME%7E1/Dan/LOCALS%7E1/Temp/moz-screenshot.png" alt="" />Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com3tag:blogger.com,1999:blog-7398748543128223051.post-81943823192102330022010-03-18T18:29:00.000-07:002010-03-18T19:10:29.481-07:00Shamrock Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdicobV5KV9YZj6Nut6Kf62-1UQDVIWbsvW5KCrqW6uaZ5ycuXhDz2Tq_dbJWIjevjo-JG5VcZETRqFVNdTwoQCu7Gms2HuTIKqpHz8_Mk1Pl0XQz6OOmk-4jvBgtccpNMk37Hh8au9Xo/s1600-h/Shamrock+Cookies.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdicobV5KV9YZj6Nut6Kf62-1UQDVIWbsvW5KCrqW6uaZ5ycuXhDz2Tq_dbJWIjevjo-JG5VcZETRqFVNdTwoQCu7Gms2HuTIKqpHz8_Mk1Pl0XQz6OOmk-4jvBgtccpNMk37Hh8au9Xo/s200/Shamrock+Cookies.JPG" alt="" id="BLOGGER_PHOTO_ID_5450156395371448386" border="0" /></a><br /><br /><br />I made these yesterday for my friend's birthday as well as Saint Patrick's Day. Since we had class today, I made enough for the entire class. They were a huge hit! Fair warning though, these are pretty time consuming to make because you pipe the batter into a clover. And since I doubled the recipe and made 70 cookies it took a long time. But I did learn something new, printer paper is oven safe. I learned this after I forgot the pattern under the parchment paper when I baked the cookies. I used a size 12 round tip for piping both the cookie and the frosting. In the future I will reduce the amount of cocoa powder because it tasted too chocolaty for green velvet. Also the cookie will leave your mouth a bit green.<br /><br />Green Velvet Whoopie Pies: Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008 Idea to make them shamrock shape: http://homeiswheretheholmansare.blogspot.com<br /><br />For the cookies:<br />4 cups all-purpose flour<br />4 tbsp. cocoa powder (although I recommend reducing o 2 T, possibly 1 T)<br />1 tsp. baking powder<br />½ tsp. salt<br />16 tbsp. unsalted butter, at room temperature<br />2 cup light brown sugar, packed<br />2 large egg<br />2 tsp. vanilla extract<br />1 cup buttermilk, at room temperature<br />1/2 oz. green food coloring<br />For the frosting:<br />8 oz. cream cheese, at room temperature<br />1 stick unsalted butter, at room temperature<br />1 T vanilla extract<br />2½ cups confectioners’ sugar, sifted<br />Directions:<br />Preheat the oven to 350˚ F.<br /><br />1. I used a printed shamrock as a template under parchment paper.<br />2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.<br />3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.<br />4. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.<br />5. Blend in the vanilla.<br />6. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over mix.<br />7. Blend in the food coloring.<br />8. Transfer the batter to a pastry bag fitted with a large plain round tip (size 12).<br />9. Pipe the batter onto the parchment paper using the shamrock print as a guide.<br />10. Bake 8 minutes or until the tops are set.<br />11. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred. Repeat with any remaining batter.<br />12. Allow cookies to cool completely before sandwiching.<br />To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Mix in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.<br />Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container. I refrigerated an hour before serving.<br /><br />Yield: 35 SandwichesKimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com1tag:blogger.com,1999:blog-7398748543128223051.post-46624676546621629302010-03-15T21:42:00.000-07:002010-03-16T14:36:45.643-07:00Weekly Meal Plan March 14-20thSorry that this is a little late, but better late than never.<br /><br />Sunday: Broccoli Mushroom Soup<br />Monday: leftovers<br />Tuesday: Taco Salad<br />Wednesday: Skyline Chili<br />Thursday: pizza (bell peppers and onion, and half with pepperoni for Dan)<br />Friday: butternut squash macaroni and cheese<br />Saturday: grilling if weather permits<br /><br />Plus I need to make two batches of cupcakes this week. One needs to make 32 and the other only needs to make 12. If you have any suggestions please let me know in the comments section. Have a great week!Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-19514918976047234782010-03-10T14:13:00.000-08:002010-03-10T17:18:26.569-08:00Pasta Alla "Not-Ka"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IIK1dvh7c2la9IItFNZyTmhrnV7kLKeZsxSbfKez7TnDHbUn5FOaN0pz5VacIfJfTDRLajIDbXGjQhE1E3lUewDD2h7Rq4395VCiEPFZIfdQpeghZysAYoaAJXyXNtrhnfdUnrihqOc/s1600-h/Variety+March+7,+2010+052.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_IIK1dvh7c2la9IItFNZyTmhrnV7kLKeZsxSbfKez7TnDHbUn5FOaN0pz5VacIfJfTDRLajIDbXGjQhE1E3lUewDD2h7Rq4395VCiEPFZIfdQpeghZysAYoaAJXyXNtrhnfdUnrihqOc/s200/Variety+March+7,+2010+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5447177748615526546" border="0" /></a><br />I first started making this dish last summer. It is absolutely delicious and so easy and quick to make. The recipe comes from a show that Lifetime aired last year called "Cook Yourself Thin" which is also available as a cook book. The purpose of the show/book is to take fattening foods and make a few changes to make them healthier while still tasting good. I've made a handful of the recipes, with this one being the best and likely only one that will make it to the blog. I made a few changes as well which further reduces the amount of calories and makes it healthier by using whole grain instead of white pasta. This meal has become a go to meal for us, in fact I'm about to heat up some leftovers for dinner. Enjoy!<br /><br />Pasta Alla "Not-Ka"<br />Source: Cook Yourself Thin<br />Serves 4: 8oz<br />Calories per serving: 371 in the original recipe<br />Weight Watchers 7 points per servings (based off my changes that are in bold)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1-2 teaspoons olive oil <b>(I use extra virgin olive oil or canola oil)</b><br />3 cloves garlic <b>(I used 1 T minced garlic)<br /></b>1/2 cup chopped red onion<b> <b>(I use yellow or white onion)<br /></b></b>3/4 teaspoon salt<b><b><br /></b></b>1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor<br />Pinch red pepper flakes<b><b><b><br /></b></b></b>8 ounces penne<b><b><b> <b>(I used Barilla’s whole grain)<br /></b></b></b></b>1/4 cup heavy cream<br />6 tablespoons evaporated nonfat milk<br />1/3 cup grated Parmesan cheese <span style="font-weight: bold;">(I’ve also used an equal amount of Romano cheese made with goat’s milk)</span><br />1/4 cup shredded fresh basil <span style="font-weight: bold;">(I didn’t measure the basil, I think I pulled about 6 leaves off of our plant)</span><br />1/8 teaspoon black pepper<b><b><b><b><br /><br />Directions:</b></b></b></b><br />1. Bring a large pot of salted water to a boil for the penne.<br />2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes.<br />3. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes.<br />4. Add the tomato, 1/2 teaspoon salt and the red pepper flakes.<br />5. Bring to a simmer, reduce the heat and simmer very gently 10 minutes.<br />6. Stir in the cream and evaporated milk and simmer 1 more minute.<br /><br />7. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper.<br /><br />8. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan. (I didn’t drizzle oil over it and I mixed all of the cheese in while cooking)Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-6758164972237659712010-03-09T21:25:00.000-08:002010-03-10T14:13:37.272-08:00The Best Sugar Cookies Ever!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXCyx_0Vz43jc3JtPXBia8FHjzk1gbJ-mqMZah5toiobSlgE-m1PzQ-Z3Fw6Fb5pQ-wuVzrMKx9GimE1bBiboAn37bbRyEDczpSsy8zLmBc_xMf1knoJRcj47ThD_njauqLdCfp0lZks/s1600-h/Variety+March+7,+2010+099.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXCyx_0Vz43jc3JtPXBia8FHjzk1gbJ-mqMZah5toiobSlgE-m1PzQ-Z3Fw6Fb5pQ-wuVzrMKx9GimE1bBiboAn37bbRyEDczpSsy8zLmBc_xMf1knoJRcj47ThD_njauqLdCfp0lZks/s200/Variety+March+7,+2010+099.jpg" alt="" id="BLOGGER_PHOTO_ID_5446871589042902194" border="0" /></a><br /><br />I've tried several different sugar cookie recipe before finally finding one that I love. The original recipe calls for almond extract but I changed it to lemon because of a potential nut allergy. I think the light lemon flavor gives it a little something special. I've tried making them using just vanilla or just lemon and both times they come out a little bland. I've made these as roll out cookies with royal icing, cream cheese icing and chocolate icing, as well as rolling the dough into balls and coating them with colorful sprinkles. A friend of mine liked these so much that she asked me to come to her house to give her a lesson on how to make them. She agreed that these are much easier to make, and is happy that she can now make sugar cookies with her grandson.<br /><br />Sugar Cookies:<br />Source: Annie's Eats, my changes are in bold<br /><br />Ingredients:<br />1 c butter, softened<br />1 c powdered sugar, sifted<br />1 egg, beaten<br />2 tsp vanilla<br /><span style="font-weight: bold;">1 tsp lemon extract</span><br /><span style="font-weight: bold;">2 tsp lemon zest</span><br />1 tsp salt<br />2 ½ c flour, sifted<br /><span style="font-weight: bold;">1/2 cup sprinkles</span> (optional)<br /><br />Directions:<br />1. Cream butter.<br />2. Add powdered sugar.<br />3. Blend in egg, vanilla, lemon extract, lemon zest, salt and flour.<br />4. Chill dough until firm, about an hour.<br />5. Pre heat oven to 350 degrees<br />6. Prepare workspace with sifted powdered sugar<br />7. Prepare cookie sheet, I use foil sprayed with Pam for easy clean up.<br />8. Roll dough to desired thickness, 1/8” to ¼”or use a portion control scoop and roll the dough into a ball.<br />9. Cut out desired shapes or roll the dough in the sprinkles, and carefully transfer to prepared cookie sheet.<br />10. Bake for 10-12 minutes be careful not to brown the cookies. (about 15 minutes for the round cookies with sprinkles.)<br /><br />Yield depends on the shape of the cookie, when I made them round dipped in sprinkles it made 30 cookies.Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-35339079329092829662010-03-07T17:26:00.000-08:002010-03-07T17:35:56.753-08:00Weekly Meal Plan March 7th - March 13th<span style="font-size:85%;">Sunday: out to eat with the family<br />Monday: lentil loaf with mashed potatoes and homemade apple sauce<br />Tuesday: Pasta alla not ka with a salad<br />Wednesday: leftovers<br />Thursday: 15 bean chili<br />Friday: vegetable frittata with baked apple slices<br />Saturday: homemade pizza and a salad</span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-87573960053685173252010-03-07T11:28:00.000-08:002010-03-07T13:52:47.792-08:00Andes Chocolate Mint Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoimW35vlt6SKOBZArjLuoHUc7MCUn6ja5WRyUlUCzNEHwig5RsXYkakbGS38szue1bT9tJlwXaRD3c1f81RbOJkV8P8-teCHBMRKMNGplwQ6l-hdo7vZEcEbiccMRD0J2XanxvUbMBpc/s1600-h/Variety+March+7,+2010+168.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoimW35vlt6SKOBZArjLuoHUc7MCUn6ja5WRyUlUCzNEHwig5RsXYkakbGS38szue1bT9tJlwXaRD3c1f81RbOJkV8P8-teCHBMRKMNGplwQ6l-hdo7vZEcEbiccMRD0J2XanxvUbMBpc/s200/Variety+March+7,+2010+168.jpg" alt="" id="BLOGGER_PHOTO_ID_5446011746007432498" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTbORys3bemxtvZb7pslGyFsrfW5jWkHplKUkQSlqa1W9neV4uRfiuz0ead7H5kmOk48DGImLwvePBjvh8pc3L2RgWbq6Q2cUbFwEfavcrPrAA2kpHHGt_EeyT5mW-Ed-yi6jAxxkajo/s1600-h/Variety+March+7,+2010+164.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheTbORys3bemxtvZb7pslGyFsrfW5jWkHplKUkQSlqa1W9neV4uRfiuz0ead7H5kmOk48DGImLwvePBjvh8pc3L2RgWbq6Q2cUbFwEfavcrPrAA2kpHHGt_EeyT5mW-Ed-yi6jAxxkajo/s200/Variety+March+7,+2010+164.jpg" alt="" id="BLOGGER_PHOTO_ID_5446011732779472530" border="0" /></a><br /><div><span style="font-size:85%;">The first time I made these was for a thank you to Dan's friend for letting us use his lake house for the weekend to celebrate my dad's birthday. Except Dan kept forgetting to bring them with him, so three days later I made another batch and added the cocoa powder, it makes a huge difference. The cookies taste so much better with the small addition. I loved these cookies so much that I have butter softening on the counter to make another batch. As I'm sure you've noticed I haven't updated the blog in a really long time, so there is actually several months between this time and the last. I highly recommend these for anyone who loves chocolate and mint. And the cute little box is from World Market.<br /><br />Ingredients:</span></div><br /><div><span style="font-size:85%;">1/4 c salted butter-softened<strong> (I used unsalted)</strong></span></div><br /><div><span style="font-size:85%;">3/8 c dark brown sugar <strong>(I used light)</strong></span></div><br /><div><span style="font-size:85%;">1/4 c sugar</span></div><br /><div><span style="font-size:85%;">1/2 tsp baking soda</span></div><br /><div><span style="font-size:85%;">1/2 tsp baking powder</span></div><br /><div><span style="font-size:85%;"><strong>1/4 tsp salt</strong></span></div><br /><div><span style="font-size:85%;"><strong>1 T cocoa powder</strong></span></div><br /><div><span style="font-size:85%;">1 tsp vanilla</span></div><br /><div><span style="font-size:85%;">1 egg</span></div><br /><div><span style="font-size:85%;">5 oz Andes Creme de Menthe Baking Chips</span></div><br /><div><span style="font-size:85%;">1 1/3 c all purpose flour, sifted</span></div><br /><div> </div><br /><div><span style="font-size:85%;">Directions:</span></div><br /><div><span style="font-size:85%;">1. Cream together butter and sugars</span></div><br /><div><span style="font-size:85%;">2. Mix in egg and vanilla</span></div><br /><div><span style="font-size:85%;">3. Sift together flour, salt, cocoa powder, baking soda, and baking powder</span></div><br /><div><span style="font-size:85%;">4. Blend flour mixture into sugar mixture</span></div><br /><div><span style="font-size:85%;">5. Stir in baking chips</span></div><br /><div><span style="font-size:85%;">6. Refrigerate dough for an hour.</span></div><br /><div><span style="font-size:85%;">7. Shape dough using a cookie scoop and place onto prepared cookie sheets. (parchment paper sprayed with non-stick cooking spray)</span></div><br /><div><span style="font-size:85%;">8. Bake at 350 degrees for 10 minutes</span></div><br /><div> </div><br /><div><span style="font-size:85%;"><strong>Yields: 21 cookies</strong></span></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com1tag:blogger.com,1999:blog-7398748543128223051.post-16368081374255195122010-02-28T20:03:00.000-08:002010-02-28T20:15:00.502-08:00Weekly Meal Plan<span style="font-size:85%;">I have not made a meal plan in a very long time. This needs to change because it's such a waste of time going between the pantry, freezer and refrigerator trying to figure out what sounds good for dinner. And starting in January I made this process even harder by starting weight watchers to shed a few pounds. With a meal plan in mind I can better plan how I'll "spend" my points. So here it is, this week's meal plan.<br /><br />Sunday: Dan had a steak and we both had a salad (mine had diced Quorn "chicken") and we split a baked potato<br />Monday: Rosa beans with pumpkin, rice and grilled tofu<br />Tuesday: Black bean burgers with grilled asparagus<br />Wednesday: Tacos or Healthy Nachos made with homemade baked chips<br />Thursday: leftovers<br />Friday: Vegetarian soup TBD with Grilled Cheese<br />Saturday: Homemade Ravioli with a salad</span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-72741316957796038942009-07-18T15:52:00.000-07:002009-07-18T16:02:48.597-07:00White Chocolate Chip Macadamia Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmCNZNlxtjq66GAd3yq32B3TMHHMu4BfELTkOI8NZLAS6VQRDBDu8vFYhC7o_ZBSZxKY0NPJe5kYL9FhaSym28aOlLHWTqMr9dZjFqGjqKItrKzhlNv76yk-tjVKb9T2X62Eq48DKoxg/s1600-h/Food+April+2009+014.JPG"><img id="BLOGGER_PHOTO_ID_5359938186571510386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnmCNZNlxtjq66GAd3yq32B3TMHHMu4BfELTkOI8NZLAS6VQRDBDu8vFYhC7o_ZBSZxKY0NPJe5kYL9FhaSym28aOlLHWTqMr9dZjFqGjqKItrKzhlNv76yk-tjVKb9T2X62Eq48DKoxg/s200/Food+April+2009+014.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FGMlWwsLieTwexQJKIrCa3vGq4rkiV-QFX_bTbX8sYSJCGBPnz6X_-L2SxX50QwZ_HzZeSBpsghRgUQoGueGXOV7uimfxx_rH-que8qrTBtPFCrQjqKwwWF6Y6FZMHA89zPcScMsRpM/s1600-h/Food+April+2009+011.JPG"><img id="BLOGGER_PHOTO_ID_5359938181154372450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4FGMlWwsLieTwexQJKIrCa3vGq4rkiV-QFX_bTbX8sYSJCGBPnz6X_-L2SxX50QwZ_HzZeSBpsghRgUQoGueGXOV7uimfxx_rH-que8qrTBtPFCrQjqKwwWF6Y6FZMHA89zPcScMsRpM/s200/Food+April+2009+011.JPG" border="0" /></a> </div><div><span style="font-size:85%;">I learned something new when making these cookies, I don't really like white chocolate. So for the second half of the batch I added some semi sweet chocolate chips to the dough and those were fantastic. According to a friend of mine if you like white chocolate they taste good both ways. </span><br /><br /><div><span style="font-size:85%;"><strong>White Chocolate Chip Macadamia Cookies:</strong><br />adapted from ATK recipe<br /><br /><strong>Ingredients:<br /></strong>2 c. plus 2 Tbsp all-purpose flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm<br />1 c. brown sugar, packed<br />1/2 c. granulated sugar<br />1 large egg plus 1 yolk<br />2 tsp vanilla extract<br />1 c. white chocolate chips<br />1/2 c. macadamia nuts, chopped<br /><strong><br />Directions:<br /></strong>-Adjust oven racks to upper & lower -middle positions & heat oven to 325.<br />-Line cookie sheets with parchment paper.<br />-Whisk dry ingredients together; set aside.<br />-Mix butter & sugars until thoroughly combined.<br />-Beat in egg, yolk and vanilla until combined.<br />-Add dry ingredients & beat at low speed just until combined.<br />-Stir in chips and nuts.<br />-Roll scant 1/2 cup dough into ball.<br />-To portion dough, I use a cookie scoop, or two teaspoons work too.<br />Leave plenty of space between each ball.<br />-Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy, about 12 minutes depending on size.<br />-Cool cookies on sheets until able to lift without breaking and place on wire rack to cool. </span></div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-36747421578809242292009-07-18T15:25:00.000-07:002009-07-18T15:32:39.378-07:00BBQ Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxlASLc18_aImD32FMmL4ppauxmIZsiclM9T2R8XrsP7US2rsuI6q_JK1UCEdRwNjobcGcdCfDy3vW_wCVHPCndPXcAde0e29df_zIswob3yhZS_WKA_a9t8RcBOu4ORFaOimT3OB3W0/s1600-h/Food+April+2009+008.JPG"><img id="BLOGGER_PHOTO_ID_5359931681253678162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxlASLc18_aImD32FMmL4ppauxmIZsiclM9T2R8XrsP7US2rsuI6q_JK1UCEdRwNjobcGcdCfDy3vW_wCVHPCndPXcAde0e29df_zIswob3yhZS_WKA_a9t8RcBOu4ORFaOimT3OB3W0/s200/Food+April+2009+008.JPG" border="0" /></a><br /><div><span style="font-size:85%;">I would like to say that I chose to make Saint Louis style sauce because I'm from Saint Louis, however that wouldn't be completely true, I chose it because I had all of the ingredients on hand. Either way this sauce is great, and I've already made it twice, and have a bottle of it in the fridge. From now on I plan to make our own sauce, not only does it taste better but we do not eat it enough (at home) and I regularly have to toss out half empty bottles. So far I've made put this sauce on chicken for Dan and Quorn "chicken" for myself. St. Louis Barbecue Sauce Source: </span><a href="http://bbq.about.com/od/barbecuesaucerecipes/r/bl80929a.htm"><span style="font-size:85%;">http://bbq.about.com/od/barbecuesaucerecipes/r/bl80929a.htm</span></a><span style="font-size:85%;"> Background information: St. Louis Barbecue Sauce is thinner and has more of a tangy flavor than its Kansas City cousin. Being at the crossroads St. Louis style barbecue has many influences, so there are a number of ways of making this style sauce.<br /></span></div><br /><div><span style="font-size:85%;">Prep Time: 10 minutes Cook Time: 20 minutes<br /></div></span><strong></strong><br /><div><span style="font-size:85%;"><strong>Ingredients:</strong><br />1 c ketchup<br />4 T water<br />4 T apple cider vinegar<br />4 T. brown sugar<br />4 ½ tsp. yellow mustard<br />1 ½ tsp. onion powder<br />1 ½ tsp. garlic powder<br />½ tsp. cayenne (less if you don't want it to be spicy) </span></div><br /><div><br /><span style="font-size:85%;"><strong>Preparation:<br /></strong>1. Combine all ingredients in a saucepan over a low heat. </span></div><br /><div><span style="font-size:85%;">2. Stirring occasionally and simmer for 20 minutes. </span></div><br /><div><span style="font-size:85%;">3. Sauce should be thin, but not watery. Allow to cool. </span></div><br /><div><span style="font-size:85%;">4. Store in an airtight container and refrigerate. </span></div><br /><div><span style="font-size:85%;">5. Sauce is better if allow to sit for a day. (Personally I think it taste the same, we always eat some of it the first day that I make it.)</span></div><br /><div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-14352851686118212852009-05-18T18:50:00.000-07:002009-05-20T18:59:12.784-07:00Meal Plan May 18th - 22nd<span style="font-size:85%;">Monday: Snobby Joe's with mashed potatoes and steamed broccoli</span><span style="font-size:85%;"><br />Tuesday: Skyline Chili </span><br /><span style="font-size:85%;">Wednesday: Black bean burgers w/ red roasted potatoes & corn on the cob</span><span style="font-size:85%;"><br />Thursday: Chicken & Spinach in a Multi-Grain Pita</span><br /><span style="font-size:85%;">Friday: Quesadillas<br /><br /><br /></span><span style="font-size:85%;"></span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com1tag:blogger.com,1999:blog-7398748543128223051.post-78647418070096874492009-05-11T19:12:00.000-07:002009-05-11T19:26:04.135-07:00Meal Plan May 11th - 15th<span style="font-size:85%;">Monday: Penne alla not-ka</span><br /><span style="font-size:85%;">Tuesday: Spinach & Mushroom Quiche with a potato crust</span><br /><span style="font-size:85%;">Wednesday: Tacos</span><br /><span style="font-size:85%;">Thursday: leftovers</span><br /><span style="font-size:85%;">Friday: Eggplant stackers with red roasted potatoes</span><br /><span style="font-size:85%;"></span>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com1tag:blogger.com,1999:blog-7398748543128223051.post-4610767461297057812009-04-13T14:29:00.000-07:002009-04-13T15:21:32.867-07:00Oreo Torte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZceQmzCQ2pBvBzXsWcThyphenhyphen6vmv0eX8ZiWpDVucW_inKvCRFN-S-fmaFOeqM1E-xmRzrN5iWhXi6RayySGaWz7OxBJvdWz2mLiUOZmqrfo9Pd6Y8nyGEom2YGkjISTnkTAGlTAWjvOWyM/s1600-h/Easter+2009+017.JPG"><img id="BLOGGER_PHOTO_ID_5324296421200301458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZceQmzCQ2pBvBzXsWcThyphenhyphen6vmv0eX8ZiWpDVucW_inKvCRFN-S-fmaFOeqM1E-xmRzrN5iWhXi6RayySGaWz7OxBJvdWz2mLiUOZmqrfo9Pd6Y8nyGEom2YGkjISTnkTAGlTAWjvOWyM/s200/Easter+2009+017.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnRfSB_CUNv2WmSTv0BFHtUbuuIJ2MgQVRgUmajUgEGKtohvLr-sCoryK7BOMWd7h47scaBn6VOC1jznKxqJSUd7BAD4ueGBKqHk8xk-424wqJXWq6HAPDuSlYXvFPnNx4eibdqoOG70/s1600-h/Easter+2009+010.JPG"><img id="BLOGGER_PHOTO_ID_5324296417851354370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnRfSB_CUNv2WmSTv0BFHtUbuuIJ2MgQVRgUmajUgEGKtohvLr-sCoryK7BOMWd7h47scaBn6VOC1jznKxqJSUd7BAD4ueGBKqHk8xk-424wqJXWq6HAPDuSlYXvFPnNx4eibdqoOG70/s200/Easter+2009+010.JPG" border="0" /></a> </div><div><span style="font-size:85%;">Happy Easter everyone! I made this torte for our Easter celebration. At first I suggested making Dorie's Chocolate Peanut Butter Torte, but Dan informed me that he does not like peanut butter in his desserts. According to him peanuts belong at the ballpark NOT in dessert. He said that the concept looked good and asked if I could make something similar. So after some searching I came across Alton Brown's Chocolate Mousse and decided to combine the two together and make some changes to better suite my family's taste. Be warned that this torte has an intense chocolate flavor that is best paired with a tall glass of cold milk. So for those who have seen this torte in the peanut butter version and thought that it looked good but were disappointed because you or a family member have a nut allergy I hope you enjoy my improvised version.</span><br /><br /><div><span style="font-size:85%;"><strong>Oreo Torte:</strong></span><span style="font-size:85%;"><br /></div><div><br />Source: adapted from Dorie Greenspan’s Chocolate Peanut Butter Torte & Alton Brown’s Chocolate Mousse. My changes are in bold.<br /></div><br /><div><strong>Ingredients:</strong></div><div> </div><div><strong>For the crust:</strong><br />32 Oreo cookies, finely processed into crumbs <strong>(I used an entire package)</strong></div><div>5 1/3 tbsp. unsalted butter, melted and cooled <strong>(I used an entire stick)</strong></div><div>Small pinch of salt</div><div><br /><strong>For the crunch</strong>:</div><div><strong>½ cup almonds, toasted & chopped (see notes below)</strong></div><div><strong>¼ c. cup mini chocolate chips</strong></div><div>2 tsp. sugar </div><div>¼ tsp. ground cinnamon <strong>(I might have used more, but I didn’t measure)</strong></div><div>Dash of ground nutmeg<br /></div><div><strong></strong> </div><div><strong>For the filling:</strong></div><div>1 ¼ cups confectioners’ sugar, sifted</div><div>2 c heavy cream <strong>(can be reduced to 1 ½ c.)<br /></strong>16 oz. cream cheese, at room temperature <strong>(could easily reduce to 8oz to produce less filling, I made a 10 inch torte and had about a cup and a half of leftover mousse.)</strong></div><div><strong>Chocolate Mousse Recipe<br />10 Oreos roughly chopped</strong><br /></div><div><strong></strong> </div><div><strong>For the ganache:</strong></div><div>½ cup heavy cream</div><div>4 oz. semisweet chocolate, finely chopped<br /></div><div><strong></strong> </div><div><strong>Directions:</strong></div><div>To make the crust, preheat the oven to 350 degrees F. Butter a 10-inch springform pan and place it on a baking sheet. Combine the Oreo crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten all of the crumbs. Press into a thin layer covering the bottom and sides of the springform pan. Freeze the crust for 10 minutes. Bake in the preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling. </div><div><br /><strong>Chocolate Mousse:<br />Ingredients:</strong><br />1 ¾ cups whipping cream <strong>(reduce to 1 ¼ c.)</strong><br />12 ounces quality semi-sweet chocolate chips <strong>(this can be reduced if you do not want an intense chocolate flavor)<br /></strong>3 ounces strong hot chocolate <strong>(recipe follows)</strong><br />1 tablespoon dark rum <strong>(can be omitted if necessary, although not including it will change the flavor of the mousse.)<br /></strong>4 tablespoons butter<br />1 teaspoon flavorless, granulated gelatin </div><div><br /><strong>Directions:</strong><br />Chill 1 ½ cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.<br />In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature. </div><div><br />Pour remaining ¼ cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside. </div><div><br />In the chilled mixing bowl, beat cream to medium peaks. Stir ¼ of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.<br /></div><strong></strong><div><strong>Hot chocolate:<br /></strong>½ c whole milk<br />2 tsp sugar<br />½ oz semi sweet chocolate, chopped<br />½ tsp vanilla<br /><br /><strong>Directions:</strong></div><div>Heat milk, and add chocolate, sugar, and vanilla. Heat until chocolate is thoroughly melted.<br /></div><div>To prepare the cream cheese filling, in the bowl of a stand mixer fitted with the whisk attachment, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a separate bowl and refrigerate until needed.<br /></div><div>Wipe out (do not wash) the mixer bowl, replace the whisk with the paddle attachment, and beat the cream cheese with the remaining 1 cup of confectioners’ sugar on medium speed until the cream cheese is satiny smooth. </div><div><br />Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to lighten the mousse. Still working with the spatula, carefully fold in the remaining whipped cream. Combine the cream cheese mixture and the chocolate mousse together, by gently folding them together. Continue working with a rubber spatula gently combine the chopped Oreos into the mousse. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms. </div><div><br />To finish the torte, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the ½ cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth.<br />Pour the ganache over the torte, smoothing with a metal icing spatula. Scatter the crunch topping over the top and chill to, at least 20 minutes. When the ganache is firm.</div><div><br /><strong>To make the crunch,</strong> in another small bowl combine the almonds, mini chocolate chips, sugar, cinnamon and nutmeg. Toss with a fork to mix and sprinkle over the top of the torte. Refrigerate until ready to serve. Remove the sides of the spring form pan before serving.<br /></div><div><strong>Toasting the almonds:</strong> Preheat oven to 350 degrees, prepare cookie sheets by lining it with parchment paper and lightly spraying it with Pam. Evenly distribute the chopped almonds (I chopped mine in a food processor) and bake for 7 minutes. Allow to cool completely before using, this allows the almonds to restore their crunch.</div><div> </div><div>Store leftovers in a tightly sealed container in the refrigerator.</span></div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com3tag:blogger.com,1999:blog-7398748543128223051.post-18962366163619951822009-04-06T20:25:00.000-07:002009-04-06T21:09:38.649-07:00Healthier White Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs3-hb8qqpf6xSaL7WpKx2RBc7RVlszJ9MTUuhjsE43VrruvxAnFpWMW9AaSUKP0_8TJizNpsZjgnejr_qeOO827nvjsrjUh-NRA4HIEr9WTexfQ8o2IHzVrgKdsC4aZbu6kwyKZ8wo4/s1600-h/Spring+Break+2009+%26+Food+04-06-09+036.JPG"><img id="BLOGGER_PHOTO_ID_5321796204247100818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNs3-hb8qqpf6xSaL7WpKx2RBc7RVlszJ9MTUuhjsE43VrruvxAnFpWMW9AaSUKP0_8TJizNpsZjgnejr_qeOO827nvjsrjUh-NRA4HIEr9WTexfQ8o2IHzVrgKdsC4aZbu6kwyKZ8wo4/s200/Spring+Break+2009+%26+Food+04-06-09+036.JPG" border="0" /></a><br /><div><span style="font-size:85%;">So I stuck to my promise of making another loaf of bread using the bread machine. I served this bread with the creamy tomato basil soup, it's the bread I used for the grilled cheese sandwich pictured with the soup. If you are not able to use the bread within a few days, slice it and seal in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">zip lock</span> bag in the freezer. I think the next time I make this I will add more Italian seasoning and basil to give it more flavor.</span></div><br /><div><span style="font-size:85%;">Healthier White Bread: </span></div><br /><div><span style="font-size:85%;">Source: Bread Machine: How to prepare and bake the perfect loaf. By: Jennie <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Shapter</span></span> </div><br /><div><span style="font-size:85%;"><strong><span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Ingredients</span>:</strong></span></div><div><span style="font-size:85%;">generous 1 1/2 c. water</span></div><div><span style="font-size:85%;">4 1/2 c. white bread flour (I used 2 c. wheat flour & 2 1/2 c. white flour)</span></div><div><span style="font-size:85%;">1 1/2 tsp. salt</span></div><div><span style="font-size:85%;">1 T sugar</span></div><div><span style="font-size:85%;">2 T butter</span></div><div><span style="font-size:85%;">1 tsp. rapid rise active dry yeast</span></div><div><span style="font-size:85%;">2 tsp. basil (I added)</span></div><div><span style="font-size:85%;">1 T. Italian seasoning (I added) </span></div><br /><div><span style="font-size:85%;"><strong>Directions:</strong> </span></div><div><span style="font-size:85%;">Follow directions based on the directions of your bread machine.</span></div><div><span style="font-size:85%;">I choose: basic bread with a medium colored crust.</span></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-60309000871313890442009-04-06T20:11:00.000-07:002009-04-06T20:24:45.031-07:00Creamy Tomato Basil Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmyZusII23MwfNQndTI_yoQb8RVGAY3A337cKTWWzIq2DtixHLHSGcMYku7xeqL14WzQanDVSmQzt3CLQ_8CI2CZdNIQC7WApop-M8BcVtuu__xBoZSI37gh9n46xKjEYYqRn2JZckWE/s1600-h/Spring+Break+2009+%26+Food+04-06-09+043.JPG"><img id="BLOGGER_PHOTO_ID_5321784743617430994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmyZusII23MwfNQndTI_yoQb8RVGAY3A337cKTWWzIq2DtixHLHSGcMYku7xeqL14WzQanDVSmQzt3CLQ_8CI2CZdNIQC7WApop-M8BcVtuu__xBoZSI37gh9n46xKjEYYqRn2JZckWE/s200/Spring+Break+2009+%26+Food+04-06-09+043.JPG" border="0" /></a><br /><div><span style="font-size:85%;">This was oh so good, very comforting. This soup keeps for a week in the fridge, and reheats well. Perfect alone or with a grilled cheese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sandwich</span>. I will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">definitely</span> being making this again, and I'm a bit sad that I'm out of leftovers. Also, I highly recommend using fresh tomatoes <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">instead</span> of canned, yes it's more work but very well worth it.</span></div><br /><div><span style="font-size:85%;">Cream of Tomato Soup:</span></div><br /><div><span style="font-size:85%;">Food Network: Sara <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Moulton</span></span></div><br /><div><span style="font-size:85%;"><strong>Ingredients:</strong><br />2 tablespoons butter<br />1 medium onion, chopped<br />1 small carrot, peeled and finely diced (I used 2 small carrots)<br />2 tablespoons flour<br />2 pound fresh tomatoes, peeled, seeded, and chopped, or 1 (28-ounce) can crushed tomatoes, juices reserved (I used fresh)<br />2 cups vegetable broth<br />1 tablespoon tomato paste<br />1 tablespoon fresh basil or 1/2 teaspoon dried basil<br />2 teaspoons fresh thyme or 1/2 teaspoon dried thyme leaves<br />1 bay leaf<br />1 cup light cream or milk (I used 1/2 c. heavy cream & 2/3 c. milk-2%)<br />Salt and pepper to taste<br /></span></div><strong></strong><br /><div><span style="font-size:85%;"><strong>Directions:</strong><br />1. In a large non-reactive saucepan, melt butter over medium heat.</span></div><div><span style="font-size:85%;">2. Add onion and carrot and cook, stirring frequently, until softened, 3 to 5 minutes. </span></div><div><span style="font-size:85%;">3. Add flour and cook, stirring constantly, 1 to 2 minutes without allowing to color. </span></div><div><span style="font-size:85%;">4. Add tomatoes with their juices, broth, tomato paste, basil, thyme and bay leaf. </span></div><div><span style="font-size:85%;">6. Bring to a boil. </span></div><div><span style="font-size:85%;">7. Reduce heat to low, cover, and simmer stirring frequently, 15 minutes. </span></div><div><span style="font-size:85%;">8. Remove and discard bay leaf.<br />9. Puree soup until smooth using an immersion blender. </span></div><div><span style="font-size:85%;">10. Return to pan and stir in cream. </span></div><div><span style="font-size:85%;">11. Season with salt and pepper, to taste. </span></div><div><span style="font-size:85%;">12. Simmer until heated through, 3 to 5 minutes, and serve.</span></div><div> </div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-45184853898944598342009-04-06T19:51:00.000-07:002009-04-06T20:08:02.221-07:00Banana Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTsR9VHpcb47qlNfGHINPkyBa8uJ1dDxHFY31Dnv5791dOv5BKvAZFmqw24E_33Gm0oMbNd92OGjozWAsmBJhiIlTBxKQVKtfnez0bzT60Hs34quMg55nkQ6QzOAx5kRTLDzkpdeb_PU/s1600-h/Spring+Break+2009+%26+Food+04-06-09+053.JPG"><img id="BLOGGER_PHOTO_ID_5321777623900365154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTsR9VHpcb47qlNfGHINPkyBa8uJ1dDxHFY31Dnv5791dOv5BKvAZFmqw24E_33Gm0oMbNd92OGjozWAsmBJhiIlTBxKQVKtfnez0bzT60Hs34quMg55nkQ6QzOAx5kRTLDzkpdeb_PU/s200/Spring+Break+2009+%26+Food+04-06-09+053.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOvv5AAz1vwh-2vaVHG2kmv8vKzFxY_u1MVPwI_tQEyUQWg3sy0po6XRjQUfGg7-EKZgGgDIysQdYluznpZo2Kjimen5uInUsp72F2S7VpvrXsJZb2sdnoc7q_BUFPS54XL8lsY3B8gg/s1600-h/Spring+Break+2009+%26+Food+04-06-09+052.JPG"><img id="BLOGGER_PHOTO_ID_5321777625627055570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOvv5AAz1vwh-2vaVHG2kmv8vKzFxY_u1MVPwI_tQEyUQWg3sy0po6XRjQUfGg7-EKZgGgDIysQdYluznpZo2Kjimen5uInUsp72F2S7VpvrXsJZb2sdnoc7q_BUFPS54XL8lsY3B8gg/s200/Spring+Break+2009+%26+Food+04-06-09+052.JPG" border="0" /></a></div><div> </div><div><span style="font-size:85%;">These muffins are not only good but also guilt free with less than 1 gram of fat per muffin. Even though they are on the healthy side I still didn't want 22 muffins in the house, so I sent a dozen of them to work with Dan were they gobbled them up. These have a great flavor when following my additions and pretty dense.</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">Banana Muffins:</span></div><div><span style="font-size:85%;">Source: Joy of Baking</span></div><div><span style="font-size:85%;">My changes are in bold.</span></div><div><br /><span style="font-size:85%;">1 3/4 cups (245 grams) all-purpose flour<br />3/4 cup (150 grams) granulated white sugar<br />1 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 teaspoon ground cinnamon </span><span style="font-size:85%;"><strong>(I added an additional ½ tsp)<br />¼ tsp nutmeg</strong><br />2 large eggs, lightly beaten<br />1/2 cup (113 grams) unsalted butter, melted and cooled<br />3 ripe large bananas, mashed well, <strong>I used 4 medium bananas</strong><br />1 teaspoon pure vanilla extract (I added an additional ½ tsp.)<br /></span></div><div><span style="font-size:85%;">Optional: 1 cup (115 grams) walnuts or pecans, toasted and coarsely chopped </span></div><div><span style="font-size:85%;"><br /><strong>Directions:</strong></span></div><div><span style="font-size:85%;">1. Preheat oven to 350 degrees F (180 degrees C) and place oven rack to middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. </span></div><div><br /><span style="font-size:85%;">2. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts (optional). Set aside.<br /></span></div><div><span style="font-size:85%;">3. In a medium-sized bowl combine the mashed bananas (I mashed mine in my kitchen aid), eggs, melted butter, and vanilla. </span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">4. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. (The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread.) </span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">5. Use a cookie scoop to evenly distribute the batter into the lined muffin pan. </span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">6. Bake for 20 minutes or until toothpick comes out clean. Place on a wire rack to cool and then remove the muffins from the pan. Serve warm or at room temperature. These muffins can be frozen.<br /></span></div><div><span style="font-size:85%;">Yield: 1 - 9 x 5 x 3 inch loaf or 22 muffins<br /><br /></span></div><div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-25900840010786658082009-04-06T18:54:00.000-07:002009-04-06T19:44:57.828-07:00Curry Lentil Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOLZTvFap3p6a-yBEmr_r48zyCUyuFz5vFcShBG_oXx165PXZ8wVA7LBYcMw7KG8ATemjK0yI3T3xylqWBWZuuZmhtqvWHXh-31rHyBWEdBvcElXq4EUYKWbcOtxBCfsct1uLZgYYLXI/s1600-h/Spring+Break+2009+%26+Food+04-06-09+031.JPG"><img id="BLOGGER_PHOTO_ID_5321774220324737106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwOLZTvFap3p6a-yBEmr_r48zyCUyuFz5vFcShBG_oXx165PXZ8wVA7LBYcMw7KG8ATemjK0yI3T3xylqWBWZuuZmhtqvWHXh-31rHyBWEdBvcElXq4EUYKWbcOtxBCfsct1uLZgYYLXI/s200/Spring+Break+2009+%26+Food+04-06-09+031.JPG" border="0" /></a><br /><div><span style="font-size:85%;">I promise, this soup taste much better than it looks in this picture. This recipe is a first for two reasons, I've never made anything with lentils or eaten anything with curry in it. I'm happy to report that preparing lentils was very easy. This soup was very filling, I would even say hearty. I was surprised that the soup had a texture similar to a stew and it was thick as though it had meat in it. I served this soup with tomato basil bread, it also makes great leftovers.</span></div><br /><div><span style="font-size:85%;">Curry Lentil Soup:</span></div><br /><div><span style="font-size:85%;"></span></div><div><span style="font-size:85%;">adapted from </span><a href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=420175"><span style="font-size:85%;">SparkRecipes</span></a><span style="font-size:85%;"> (</span><a href="http://foodallaputtanesca.blogspot.com/"><span style="font-size:85%;">http://foodallaputtanesca.blogspot.com</span></a><span style="font-size:85%;">)<br /></span></div><br /><div><span style="font-size:85%;"><strong>Ingredients:<br /></strong>3 tbsp olive oil<br />1 large onion, diced<br />3 cloves garlic, minced<br />1 tbsp tomato paste<br />1 tsp cumin<br />1 tbsp curry powder (I used 2 tsp.)<br />1/4 tsp salt<br />1/4 tsp black pepper (I added more)<br />1 tsp chili (or cayenne) powder<br />1 qt, vegetable broth<br />2 cups water<br />1 cup lentils<br />1 large carrot, chopped (I used 2 large carrots)<br /></span></div><br /><div><span style="font-size:85%;"><strong></strong></span></div><div><span style="font-size:85%;"><strong>Directions:<br /></strong>1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.<br />2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.<br />3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.<br />4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. Reheat soup if necessary.<br /><strong></strong></span></div><br /><div><span style="font-size:85%;"><strong>Optional:</strong> stir in 1/2 a lemon's worth of juice and 3 tbsp chopped fresh cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.</span></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-91028312447286108742009-03-31T17:28:00.000-07:002009-04-06T18:53:47.127-07:00Tomato Basil Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTAUFPZW2r6LyrhKeFvImA_GN3DupBWcvZLLB-ppRmPAlKpbYXR9P4Ugl23oGsX1s49EmzMrXpEyknV75q7YcBCNC_M4fX_nTp2cx6WDq_vOpaR-PY9UoFPwKfaO_Ki1hQ1h3wehyphenhyphen_HU/s1600-h/Spring+Break+2009+%26+Food+04-06-09+020.JPG"><img id="BLOGGER_PHOTO_ID_5321761144939466194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieTAUFPZW2r6LyrhKeFvImA_GN3DupBWcvZLLB-ppRmPAlKpbYXR9P4Ugl23oGsX1s49EmzMrXpEyknV75q7YcBCNC_M4fX_nTp2cx6WDq_vOpaR-PY9UoFPwKfaO_Ki1hQ1h3wehyphenhyphen_HU/s200/Spring+Break+2009+%26+Food+04-06-09+020.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdKqSDedQzh1wEzIahFEDio-oC8YYSHh2DsSC0PaBO05Q7X16_uqgA7FWRRXoZuUr3W5lhDULIO51kbhS7BmYUyxgE9o4dqWjN-yBKGvkDYQU3iiqHhZsCm60G6yqiifLh12gmBlZguI/s1600-h/Spring+Break+2009+%26+Food+04-06-09+023.JPG"><img id="BLOGGER_PHOTO_ID_5321761141426230610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdKqSDedQzh1wEzIahFEDio-oC8YYSHh2DsSC0PaBO05Q7X16_uqgA7FWRRXoZuUr3W5lhDULIO51kbhS7BmYUyxgE9o4dqWjN-yBKGvkDYQU3iiqHhZsCm60G6yqiifLh12gmBlZguI/s200/Spring+Break+2009+%26+Food+04-06-09+023.JPG" border="0" /></a><br /><br /><div>Confession: Before making this bread I had not used our bread machine, ever. Dan had the machine before we met and he uses it when making pizza dough or bread. Before now I have always made bread by hand (with help from the kitchen aid), I'm excited to say that I will be baking bread from my couch again in the near future. Not to say that I will give up making bread the old fashioned way (I've made bread by hand too). The same day that I made this bread I also made Curry Lentil Soup for dinner, they surprisingly went together well.</div><br /><div>Tomato Basil Bread</div><br /><div>(Source: Brooke at <a href="http://brooke-cookiejar.blogspot.com/2008/09/tomato-basil-bread.html">...And A Cookie For Dessert</a>)</div><br /><div><strong>Ingredients:</strong></div><div>1 can (8 ounces) tomato sauce</div><div>1/4 cup warm milk</div><div>2 tablespoons olive oil</div><div>1 tablespoon sugar</div><div>1-1/2 teaspoons salt</div><div>1 teaspoon onion powder</div><div>1-1/2 teaspoons dried basil (I used a basil paste)</div><div>1 teaspoon dried marjoram </div><div>1 teaspoon dried thyme</div><div>3 cups all-purpose flour</div><div>1-3/4 teaspoons active dry yeast </div><br /><div><strong>Directions:</strong><br />In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). I added 1 T of water.</div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0tag:blogger.com,1999:blog-7398748543128223051.post-6503490515168120622009-03-31T17:15:00.000-07:002009-03-31T17:24:26.653-07:00Blueberry Coffee Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxDprZJQUT0bZnkH4BwSckpYu7BAvcktJNRVv8ccJRDT_VcYqXwKuQA6yWxxkK41CdEvojJu93znetx7_t3BSCUkAj1nZZK7K6E9JJqGIj84PCcWz1I1vNBSrmiKrVt4cZgGaKUND_j0/s1600-h/August+1,+2008+019.JPG"><img id="BLOGGER_PHOTO_ID_5319511733223187538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxxDprZJQUT0bZnkH4BwSckpYu7BAvcktJNRVv8ccJRDT_VcYqXwKuQA6yWxxkK41CdEvojJu93znetx7_t3BSCUkAj1nZZK7K6E9JJqGIj84PCcWz1I1vNBSrmiKrVt4cZgGaKUND_j0/s200/August+1,+2008+019.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX5PobejLoWF9x4YcWpsRhqEcP8O-IOvf_8_6OF4fJ9C1nPefP9CZQegrazyO_6ZF2LbQGtN6PtQARbkg7T5CrxnV52k7Et6FDDgt4sAAQ-Q-uRfL_3Pq_McGWyTPCjZXvWFmxsYEFqM/s1600-h/August+1,+2008+017.JPG"><img id="BLOGGER_PHOTO_ID_5319511721892283410" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX5PobejLoWF9x4YcWpsRhqEcP8O-IOvf_8_6OF4fJ9C1nPefP9CZQegrazyO_6ZF2LbQGtN6PtQARbkg7T5CrxnV52k7Et6FDDgt4sAAQ-Q-uRfL_3Pq_McGWyTPCjZXvWFmxsYEFqM/s200/August+1,+2008+017.JPG" border="0" /></a><br /><br /><div><span style="font-size:85%;">I almost always publish my posts as I finish them, somehow this one slipped through the cracks. I made this last August and thought that I had lost the recipe, until now I had no I idea that I had the post almost finished and that I just needed to write about it (the hard part). I'm so happy that this recipe is not lost forever because I could not remember where I had found the original recipe. Now that I have found it I can make it again and share the recipe with all of you. This coffee cake is so freaking good, I know that I say almost the same thing about everything I make, but for the most part I only blog about foods that turned out well.</span></div><br /><div><span style="font-size:85%;">Blueberry Coffee Cake:<br /></span><br /><span style="font-size:85%;">Source: All Recipes<br /></span></div><div><span style="font-size:85%;">INGREDIENTS:<br /></span></div><br /><div><span style="font-size:85%;">For the crumb topping:</span></div><div><span style="font-size:85%;">1 cup packed brown sugar</span></div><div><span style="font-size:85%;">2/3 cup all-purpose flour</span></div><div><span style="font-size:85%;">1 teaspoon ground cinnamon</span></div><div><span style="font-size:85%;">1/2 cup butter</span></div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">For the cake:</span></div><div><span style="font-size:85%;">2 cups all-purpose flour</span></div><div><span style="font-size:85%;">2 teaspoons baking powder</span></div><div><span style="font-size:85%;">1/2 teaspoon salt</span></div><div><span style="font-size:85%;">1/2 cup butter</span></div><div><span style="font-size:85%;">1 cup white sugar</span></div><div><span style="font-size:85%;">1 egg</span></div><div><span style="font-size:85%;">1 teaspoon vanilla extract</span></div><div><span style="font-size:85%;">1/2 cup milk</span></div><div><span style="font-size:85%;">1 cup fresh blueberries</span></div><div><span style="font-size:85%;">1/4 cup confectioners' sugar for dusting</span></div><br /><div><span style="font-size:85%;">DIRECTIONS</span><span style="font-size:85%;">:</span></div><br /><div><span style="font-size:85%;">1. Heat oven to 350 degrees F (175 degrees C).<br />2. Coat a Bundt pan well with cooking spray.<br />3. Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl. Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.<br />4. For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy;<br />5. add 1 cup white sugar, and beat until fluffy.<br />6. Beat in egg and vanilla.<br />7. Whisk together 2 cups flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.<br />8. Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons.<br />9. Cover with streusel topping.<br />10. Bake at 350 degrees F (175 degrees C) for 45 minutes, until deep golden brown.<br />11. Remove pan to wire rack to cool.<br />12. Invert onto a plate after cake has cooled, and dust with confectioners' sugar. </span></div></div>Kimhttp://www.blogger.com/profile/02368477145363401155noreply@blogger.com0