tag:blogger.com,1999:blog-25726061380597196252024-03-12T18:48:40.291-07:00Food Twenty Four SevenTibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2572606138059719625.post-83920276800497385572014-06-24T20:29:00.001-07:002014-06-24T20:29:15.245-07:00New Orleans Roast Beef Po’Boy<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9NA0ni0IZXTTDd-4RU0Wn_EYQpRDhk34MUpqzs_t4K-RVEoGGbFMGnTJHvzK3sUefhGKkJ5mhwxRK6vnfNW7Qpd-HYxybabnOiSD-gFrC92wSUCinRJs-g6eGHJPOfzYKumtGP7Z8ic/s1600/IMG_8296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP9NA0ni0IZXTTDd-4RU0Wn_EYQpRDhk34MUpqzs_t4K-RVEoGGbFMGnTJHvzK3sUefhGKkJ5mhwxRK6vnfNW7Qpd-HYxybabnOiSD-gFrC92wSUCinRJs-g6eGHJPOfzYKumtGP7Z8ic/s1600/IMG_8296.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’ve been slowly trying to recreate recipes that I can only really get at home.. my <a href="http://foodtwentyfourseven.blogspot.com/2012/04/maw-maws-spaghetti-and-yummy-cinnamon.html">Maw Maw’s spaghetti</a> and <a href="http://foodtwentyfourseven.blogspot.com/2014/03/traditional-new-orleans-king-cake.html">king cake</a> for example. Last week I decided to try a roast beef po’boy. This recipe is doubly difficult because you need perfect <a href="http://en.wikipedia.org/wiki/Po'_boy">roast beef with debris</a> and perfect bread. New Orleans style french bread is very specific - it’s not like a normal french baguette. It has a thin, crispy crust that is chewy, but not as chewy as a traditional baguette and a crumb that’s super soft and light and fluffy. THE icon of New Orleans french bread is <a href="http://www.leidenheimer.com/">Leidenheimer’s</a>. Nothing beats their bread. I knew there was no way I was going to get something that epic, but I found a recipe on a bread forum that I thought would create at least something good.</span></div>
<b id="docs-internal-guid-2102c31a-d0d1-fd48-6466-0df1f13b4f29" style="font-weight: normal;"><br /></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I tested it 2 weekends ago and had 2 issues… 1) I felt 3 loaves were too many for the recipe - they were too small; 2) it’s SO delicate and airy, that you cannot touch it after the final rise - it needs to rise on the pan it will cook on. In my previous bread baking excursions, I heated the stone up with the oven, so I did that with my <a href="http://www.williams-sonoma.com/products/goldtouch-nonstick-french-bread-pan/">bread pan</a> and that was no good. When I moved the loaf to the pan, it completely collapsed. However, the bread was still pretty tasty and we could tell that, with some adjustments, it just might work.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Then, for the roast beef - I had looked around a bit for recipes but wasn’t seeing anything that truly appealed to me. It needed to be buttery and shredded, with a good dark gravy with debris. So I checked in with a friend from high school who I know loves to cook to see if he had a recipe. He shared with me another friend’s recipe and it sounded pretty perfect.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So, last weekend I decided to put everything together. I cut the dough into only 2 loaves and allowed the final rise to be done in the pan. They came out pretty damn good. The crust is thin and flaky and the crumb is so soft and fluffy. And the flavor is just perfect! I would love to get a slightly crisper crust, but even the <a href="http://www.thefreshloaf.com/node/22856/help-needed-increase-height-poboy-loaf-recipe">person who created the bread recipe</a> had trouble with that. I used the lower, longer method of cooking. Maybe next time I’ll try the higher, shorter method and see what happens.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYahEFvUn2QIgqi4fgOV5FZ8aX2Tf3Xscx7DYfmjf4xjFVAsoXXFFjZdnWy-_7wpllGYQlQLzesdTaI_kUGlPuBE3KN35XIDpT-4yD62mG4dn8g19SFfhjWPTZCVB0NOqZVNySy-imXE/s1600/IMG_8268.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYahEFvUn2QIgqi4fgOV5FZ8aX2Tf3Xscx7DYfmjf4xjFVAsoXXFFjZdnWy-_7wpllGYQlQLzesdTaI_kUGlPuBE3KN35XIDpT-4yD62mG4dn8g19SFfhjWPTZCVB0NOqZVNySy-imXE/s1600/IMG_8268.jpg" height="426" width="640" /></a></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the meat, I used the basic recipe I was given, but I added diced onions (because they make everything better), a bay leaf (because I love the flavor and we have 2 bay laurels in our back yard), and mixed beef and mushroom broth (because I like the flavors of those when mixed). I cooked it for about 3 ½ hours and it just disintegrated. It was awesome! :D The flavor was amazing and the texture was melt in your mouth. Plus, when mixed with the gravy, it made the perfect roast beef with debris - where the gravy mixes with the mayo and soaks into the bread and you need about 1000 napkins.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Next time I need to season it more (I find that as much as I love salt, I never salt recipes enough). I also may add a few more flavors… garlic salt, maybe some beef bouillon, and possible paprika?? And although I skimmed the fat off a little bit this time, I think I need to take the time to separate the fat. A little fat is a must, but our cut of meat was pretty fatty and we found it just a teensy bit too oily.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Overall we were super happy with it and are very excited to be able to have po’boys whenever we want. Now I need to make a fried shrimp one!</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>New Orleans Roast Beef Po'Boy</u></b></span></div>
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<span style="font-family: Calibri; font-size: x-small;"><span style="line-height: 14.949999809265137px; white-space: pre-wrap;"><i>Makes 4 po'boys (with maybe some roast beef left over)</i></span></span></div>
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<span style="font-family: Calibri; font-size: x-small;"><span style="line-height: 14.949999809265137px; white-space: pre-wrap;"><i><br /></i></span></span></div>
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<u style="font-family: Calibri; font-size: 13px; line-height: 14.949999809265137px; white-space: pre-wrap;">Ingredients</u></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Bread: <a href="http://www.thefreshloaf.com/node/22856/help-needed-increase-height-poboy-loaf-recipe">(adapted from the 2nd recipe on the page)</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">340g unbleached bread flour</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">227g water (cool; 50-60°F)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">8g sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5g instant yeast</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5g unsalted butter (room temp)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">10g canola oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">5g kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Roast Beef:</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">3lb boneless beef chuck roast</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">8 cloves of garlic</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">salt and pepper</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">2 tbsp butter</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">1 tbsp olive oil</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 yellow onion, diced</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup beef broth</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup mushroom broth</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">1 bay leaf</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Dressings: (below are all optional depending on your taste, but I highly recommend at least the lettuce and mayo)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Shredded iceberg lettuce</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Mayo</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Tomato</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Pickles</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Special equipment:</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Baguette pan</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;">Spray bottle of water</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Directions</u></span></div>
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<span style="font-family: Calibri; font-size: 13px; line-height: 1.15; white-space: pre-wrap;">Night before - Start the bread</span></div>
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<span style="font-family: Calibri; font-size: 13px; line-height: 1.15; white-space: pre-wrap;">Add all ingredients to stand mixer, stir briefly with spatula to combine and then mix with a kneading attachment for 15-20 minutes on 3</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Form into ball, cover with plastic wrap and refrigerate overnight</span></div>
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<b id="docs-internal-guid-2102c31a-d109-bfea-db54-7eb49d2b5b21" style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In the morning, punch down and put in warm, dark place on counter and let rise until doubled in size again (I actually put mine in a slightly warm oven to speed this up)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut into 2 pieces, form into batards of about 8" long and let rest 20 minutes</span></div>
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<b style="font-weight: normal;"><br /></b></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Start the roast</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat the oven to 300 degrees F.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a dutch oven just large enough to hold the roast, heat the butter and oil over high heat. Sear the meat until very well browned on all sides, about 4 to 6 minutes per side. This is where a lot of the flavor comes from, so really get a good sear on there. When the roast is evenly browned on all sides, carefully add the onions, bay leaf, and both broths. Cover the pot, transfer the roast to the oven and cook, turning once or twice during the cooking time, until it is falling apart-tender, 3 to 3 ½ hours. Check occasionally to make sure that there is always at least 1-inch of liquid on the bottom of the pan. Add more broth (or water), as necessary, to keep this level during the entire cooking process.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">By the time you get the meat in the oven, you can move on to the next bread step…</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Roll out into baguettes, 16" long, about 2" wide and place in baguette pan, or whatever pan/stone they will be baked on.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Let rise until 2-3x larger, may take 1 to 3 hours</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After about 3 ½ hours, when the roast is very tender, remove it from the oven and let rest briefly. After a brief rest, and before shredding, skim off any excess fat from the top of the gravy. Then, using 2 forks, pull the meat apart into thin shreds, mixing the meat with the accumulated drippings left in the bottom of the pan. Allow meat to cool slightly before making po’boy.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After taking out the meat, turn your oven up to 425 and lightly mist loaves with cold water before placing in oven</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">As soon as you put the loaves into the oven, spritz the inside of the oven with water from the water bottle. This creates steam so you don’t need to do a steam pan. Do this spritz every 2 mins for the first 6 mins of baking (a total of 3 times). After the last spritz, rotate the pan a bake for another 6 minutes until crust is very light golden brown.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove loaves and allow to cool completely.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Assemble po’boy</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cut loaves in half, then take one half and slice lengthwise. Spread with mayo and top with dressings - lettuce, tomato, pickle. Spread generous amount of roast beef on bread and top with gravy. Enjoy with lots and lots and lots of napkins handy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqi4GSeO3hKGA25W37UAQe0j37Ff-1ZkvraekGm0L43TIZfLKzdWgDuFCYM9bWrXXHprafuVt0kk4ZDtMSi76m9KwB0p_pS6hlaVotY4wxdq-_IZiuiqXGR9QZvlAyu5u2JM_Hp83loA/s1600/IMG_8291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqi4GSeO3hKGA25W37UAQe0j37Ff-1ZkvraekGm0L43TIZfLKzdWgDuFCYM9bWrXXHprafuVt0kk4ZDtMSi76m9KwB0p_pS6hlaVotY4wxdq-_IZiuiqXGR9QZvlAyu5u2JM_Hp83loA/s1600/IMG_8291.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Notes:</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Obviously you can make either of these recipes separately and on different days. Although I do recommend making the bread fresh on the day you will be enjoying it.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- As I mentioned, next time I may try baking the bread at 500 for 8 minutes to see if I get a crispier crust.</span></div>
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<span style="font-family: Calibri; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">- Also - have fun with seasonings! I’m going to try some different flavors next time I make this and I would love to know if you find anything that’s super delicious!</span></div>
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-55964331757577377732014-05-19T19:16:00.000-07:002014-05-19T19:16:02.905-07:00“Award Winning” Briney Olive and Pickle Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauD3n2RXFYrJ1fHXmrMziJXa2tHp3CjuvRCBfhMoGXlHyCg5vwbOhNZGFczIDoXN8zyV3sKmO1aLLbIBjugSAuRAzUGXihi6LJx0h-SzaJ_NQUeHdGhFtvruy8BOgLtbkAXzwq6AzAg4/s1600/IMG_4709.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauD3n2RXFYrJ1fHXmrMziJXa2tHp3CjuvRCBfhMoGXlHyCg5vwbOhNZGFczIDoXN8zyV3sKmO1aLLbIBjugSAuRAzUGXihi6LJx0h-SzaJ_NQUeHdGhFtvruy8BOgLtbkAXzwq6AzAg4/s1600/IMG_4709.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Recently we had a “Chip and Dip” team event at work. Our organization supplied the dippers (various chips and veggies) and several team members brought dips and salsa to enjoy. Everything was super yummy! We also had a very informal contest on the best dip and mine won! I was super excited about this because I had made up the recipe myself.</span></div>
<b id="docs-internal-guid-a66c429e-1765-687c-12d2-2139b46ad895" style="font-weight: normal;"><br /></b>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I knew I wanted to bring something and I started thinking about what I had in my fridge. I love pickles and anything in brine, so I got the idea to really go with the briney flavor. Also, I’ve been a bit obsessed with Worcestershire sauce recently, so I threw some of that in there. And then all the salts, herbs and spices I thought would work with the pickles and olives.</span></div>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I was a little nervous the night I made it because it seemed like no matter how much flavor I added, I only tasted cream cheese. Finally I decided to stop and just see what happened to it in the fridge overnight. That was the key - all the flavors melded together and I ended up with exactly my kind of dip - briney, pickly, salty, with a nice depth from the Worcestershire. This will be a go to dip for summer parties for sometime to come!</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>A Briney Olive and Pickle Dip</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Prep time: 10 min</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Inactive Cook time: Overnight</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Makes about 2 ½ cups dip</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Ingredients:</i></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">16 oz cream cheese, softened</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 green onions, white and light green only, sliced</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ cup chopped green olives</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 - 3 dill pickles diced</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 tbsp olive brine</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4-5 tbsp dill pickle brine</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">6 oz sour cream (I used the light version)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">¼ cup mayo (I used <a href="http://followyourheart.com/vegenaise-eggless-mayonnaise?gclid=CLnZy6y2ub4CFdRj7Aod5g8AnA">Vegenaise</a>)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp worcestershire sauce</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tbsp white wine vinegar</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp garlic powder</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp celery salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 tsp dill </span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp kosher salt</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">½ tsp cayenne pepper (or more or less depending on the spice level you want)</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Directions:</i></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Place cream cheese in large bowl and cream with fork or hand beater, just to get things started. Add the green onions, olives, pickles, and brines and mix thoroughly. Add the sour cream and mayo (I discovered that if you add these in the beginning, the cream cheese may get a little clumpy). Add remaining ingredients and mix till everything is combined.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Let dip sit in fridge at least overnight. Longer for more intense flavors. </span></div>
Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-86907948035866678952014-03-02T21:34:00.000-08:002014-03-02T21:36:43.873-08:00Traditional New Orleans King Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsoydx1KdEQPB_LB24HV9cFimr4Lb1HbDYyC7XvSiJ46DzFD9sxxskrZ5DMjd7Rpg_ATMaJsv_6zDVSW_HrUE-N5tit_u-Yl7GZ4IYv_Crmg_qtpvOvqcYnpDaOWWJycWnJqY12hEwXk/s1600/IMG_2967-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicsoydx1KdEQPB_LB24HV9cFimr4Lb1HbDYyC7XvSiJ46DzFD9sxxskrZ5DMjd7Rpg_ATMaJsv_6zDVSW_HrUE-N5tit_u-Yl7GZ4IYv_Crmg_qtpvOvqcYnpDaOWWJycWnJqY12hEwXk/s1600/IMG_2967-2.jpg" height="426" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; line-height: 1.15; white-space: pre-wrap;">As I’ve mentioned before, my husband and I are from New Orleans, LA. And around this time of year, we start thinking about when to order our annual king cake from <a href="https://www.randazzokingcake.com/">Randazzo’s Bakery</a>. If you’ve never had a New Orleans’ style king cake, I highly recommend ordering one from Randazzo’s. They are amazing!</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This year though, given my endeavors into bread making over the last year, I decided to try to make one myself. In my mind, I knew what I wanted - I wanted Randazzo’s, both the cake and the icing (the icing is just as important as the cake). So, I set to searching for recipes. I found lots of recipes, but the photos associated with those recipes did not portray the cake texture I was looking for. The more I thought about it, the more I realized I wanted a cake texture similar to these <a href="http://bakingdom.com/2013/09/soft-honey-oat-dinner-rolls.html">Honey Oat Rolls</a> that I’ve been making recently.</span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I’m going to segue here to talk about these rolls really quick. These things are CRAZY good!! And super easy! I’ve made 2 batches in the last month and my husband uses them, essentially, as slider rolls for dinner. The first batch I made as suggested, with honey and oats brushed on top. They were great like that, but just a bit too sweet for sandwiches. So the second batch I just brushed with butter and those were perfect. Try them out the next time you want some rolls.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ok - back to the king cake. As I said, I wanted to the texture to be like these rolls. So I decided to remove the oats, add cinnamon, and then roll the dough out like a cinnamon roll as opposed to individual rolls. I originally thought I would do 2 tsp of cinnamon in the dough, but after adding 1, that looked like enough, so I left it. And then just grated a little nutmeg in there as well.* The rest of the dough is made just like the original recipe. Also - the dough was slightly stickier than the original recipe (since I left out the oats), but I left it because I knew I would need flour to roll it out and form the braid.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After the first rise, I turned out the dough and rolled it out into a rectangle that was about 10x12. I brushed the dough with melted butter and sprinkled it liberally with the cinnamon and sugar mixture. I rolled up the dough, starting with the long side opposite me and pinched the bottom closed.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; line-height: 1.15; text-align: center; white-space: pre-wrap;">In order to get the most even braid, I used a rolling pin to flatten the roll a bit. Then I cut the narrow rectangle into 3 long strips. I took each strip and stretched and twirled it so that the cinnamon and sugar mixture was swirled throughout. After that I lined the strips next to each other and braided one over the other until I got to the end.</span><br />
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Once braided, I transferred it to a Silpat lined baking sheet and made an oval shape with the braid. Finally, I pinched all of the ends together, covered with plastic wrap and let rest another hour or so.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzlxuCvW2qYwtyUAAP1uN_Tpm3Aae4qEQWOPUEkbZJpgpkx43w7DBasZZt3M73xTpPQrnDPbi_4T5r4vjURAjAOjeg9DfNtmpIilJAGheSIwLwcfpZluYFeRS46tHsaupdLRfFh4vayA/s1600/IMG_2922-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzlxuCvW2qYwtyUAAP1uN_Tpm3Aae4qEQWOPUEkbZJpgpkx43w7DBasZZt3M73xTpPQrnDPbi_4T5r4vjURAjAOjeg9DfNtmpIilJAGheSIwLwcfpZluYFeRS46tHsaupdLRfFh4vayA/s1600/IMG_2922-2.jpg" height="426" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; line-height: 1.15; white-space: pre-wrap;">Preheat the oven to 400 degrees (200 C). Bake for 18-20 minutes, or it reaches about 180 degrees inside. Allow cake to cool completely before frosting.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">While cake is cooling, make frosting. I’m typically not a fan of using corn syrup, however the icing is very important and I searched a lot to find a recipe that made the exact glaze we wanted. <a href="http://homemadefrostinghow.com/recipes/view/vanilla-glaze">This one was really perfect.</a> In 2 cup, microwavable measuring cup with spout, melt the butter. Add rest of ingredients and mix until creamy. Pour over cake and sprinkle with your choice of nonpareils or purple, green and gold decorations.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQQ_blwZincNjpTC_qhI2__Odn6cUMpBioah2eWLTuFzdXuSXbQ9RIPGRpU20wNUvabYHay_D3wSgOpZu1N6etm_G2RCEDvFdrki0W-5YXHveiVNOUu1c4vyp1JHKjOemB_RhP21E5Vw/s1600/IMG_2935-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQQ_blwZincNjpTC_qhI2__Odn6cUMpBioah2eWLTuFzdXuSXbQ9RIPGRpU20wNUvabYHay_D3wSgOpZu1N6etm_G2RCEDvFdrki0W-5YXHveiVNOUu1c4vyp1JHKjOemB_RhP21E5Vw/s1600/IMG_2935-2.jpg" height="426" width="640" /></span></a></div>
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<span style="line-height: 1.15; white-space: pre-wrap;">In the end, the cake came out perfect. We couldn’t believe it. It was exactly what we wanted. Neither one of us expected to get it right on the first try, but we loved it. This will be our tradition from now on. It was fun to make and delicious to eat!</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">*Just a note - be careful with the nutmeg. The first cake I made was perfect - with grating about 1/4 of a nutmeg into the mix, but there was a nutmeg "accident" with the second cake and it ended up tasting more like nutmeg than cinnamon. :)</span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>RECIPE:</b></span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>Traditional New Orleans King Cake</b></span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves: 16-18</span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Cake adapted from <a href="http://bakingdom.com/2013/09/soft-honey-oat-dinner-rolls.html">Bakingdom.com</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Frosting from <a href="http://homemadefrostinghow.com/recipes/view/vanilla-glaze">Homemade Frosting</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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<span style="background-color: transparent; color: black; font-family: Trebuchet MS, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients</u></span></div>
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;">Cake
5 cups (635 grams) bread flour</span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"> 1 1/2 teaspoons salt
1 tsp cinnamon
a little grated nutmeg</span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"> 2 teaspoons instant yeast</span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"> 1 egg, lightly beaten </span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;">1 cup (250 ml) milk</span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"> 1/2 cup (125 ml) lukewarm water</span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"> 1/4 cup (1/2 stick or 57 grams) unsalted butter or margarine, cut into 4 pieces </span><br />
<span style="background-color: transparent; font-family: Trebuchet MS, sans-serif; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;">1/4 cup honey
Filling
1/2 stick butter, melted
1/4 cup granulated sugar
1/2 cup packed light brown sugar
1 1/2 tbsp cinnamon
Frosting
2 1/4 cups confectioners' sugar
3 3/4 tablespoons milk, room temperature
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 tablespoon butter
1 1/2 tablespoon corn syrup</span><br />
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<span style="background-color: transparent; line-height: 14.949999809265137px; vertical-align: baseline; white-space: pre-wrap;"><u>Directions</u></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Combine the flour, salt, cinnamon and nutmeg in a large bowl, or the bowl of a standing mixer and stir to combine.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b id="docs-internal-guid-5a572779-8652-351e-c7bb-a2b172f3c1f5" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl, or two cup (450 ml) measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Add the yeast to the dry mixture.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Add the wet ingredients to the dry and mix with paddle attachment until a dough just forms. Switch to dough hook and knead on medium speed until smooth and elastic, about 10 minutes. The dough will be a little sticky, but a little more flour will be added later when rolling.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">In the meantime, make the filling: In a small bowl, mix sugars and cinnamon. In a microwavable bowl, place 1/2 stick of butter (it will melt better if diced), and pop in microwave for about 30-45 seconds until melted. Set everything aside for now.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Once the dough has risen, place dough onto lightly floured surface and roll into a rough rectangle, about 10" x 12". Brush with melted butter and cover with cinnamon and sugar mixture. Pat mixture down to make sure it sticks. </span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Starting with the long side opposite you, roll into log, pinching the dough closed when finished. Seam should be on bottom. Take rolling pin and roll over log to flatten. Split dough into three, long, even strips with a pasty cutter. Twist each strip so that the cinnamon mixture swirls around the strip of dough. </span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Next, braid the 3 strips together. Line the three strips next to each other - starting with the left, cross over middle strip. Next take the right strip and cross over the middle strip (which was originally the left strip). Continue until you get to the end. When you get to the end, transfer to Silpat lined baking sheet and form braid into an oval. Pinch all ends together - I tried to follow the braid so that the oval is one solid braid.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Preheat the oven to 400 degrees (200 C). Bake for 18-20 minutes, or it reaches about 180 degrees inside. Allow cake to cool completely before frosting.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">To make frosting: In 2 cup, microwavable measuring cup with spout, melt the butter. Add rest of ingredients and mix until creamy.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="vertical-align: baseline; white-space: pre-wrap;"></span><span style="vertical-align: baseline; white-space: pre-wrap;">Pour over cake and sprinkle with your choice of nonpareils or purple, green and gold decorations.</span></span><br />
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<span style="font-family: Calibri; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;"></span>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com15tag:blogger.com,1999:blog-2572606138059719625.post-16458208911008786562013-11-03T21:36:00.000-08:002013-11-24T07:59:34.325-08:00Chocolate cake with brown sugar caramel pastry cream, whipped cream, and toffee<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-family: Calibri; font-size: 13px; line-height: 1.15; white-space: pre-wrap;">The main focus of this post is to capture my cake recipe, but I thought I would also share my menu. This year I wanted to do a mainly “dark” menu. It started with the <a href="http://www.marthastewart.com/343457/sinister-spread">Sinister Spread from Martha Stewart</a>. I’ve used this before at a Halloween party, but I like it so much - it’s just a perfect “halloween” cheese spread, plus it uses (mostly) in season fruits which makes me happy. Most of the recipes were made straight from the original source (links below). But I created the beet bruschetta, combined 2 recipes to make the pumpkin donuts and created the cake combination.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Appetizers</u></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrLno-cmmOtlzq23l3tVa8uB32qfkAXJ4I5p9Rx77JavRKfDf18uZwGEAtZug7cUXfBTQxJ9Do78HKu8KHJHBWa5rrUhWyuGOvMXNY7Dxv95ScWHQrFzQ9RNicejY5i3qz8ZH9Nblarc/s1600/IMG_9539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyrLno-cmmOtlzq23l3tVa8uB32qfkAXJ4I5p9Rx77JavRKfDf18uZwGEAtZug7cUXfBTQxJ9Do78HKu8KHJHBWa5rrUhWyuGOvMXNY7Dxv95ScWHQrFzQ9RNicejY5i3qz8ZH9Nblarc/s1600/IMG_9539.jpg" height="640" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.marthastewart.com/319138/savory-autumn-leaf-pies?xsc=soc_pin_savoryautumnleafpies_08152013&crlt.pid=camp.fSaJ7oTjZdjX">Savory fall pies</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1rpNCDbDRGdD7L0zPVgi5_pntINYhUWtvXOXg70D00MTqr7xIkUja-tW9oPKRLA1h3eO1ZIT2A3WBikJuieMeOmQYs7_64d-PAD_g4UYdFIT-XywW5n09OW4Oa9XVuGM3xGl1tKXDJ4/s1600/IMG_9464.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr1rpNCDbDRGdD7L0zPVgi5_pntINYhUWtvXOXg70D00MTqr7xIkUja-tW9oPKRLA1h3eO1ZIT2A3WBikJuieMeOmQYs7_64d-PAD_g4UYdFIT-XywW5n09OW4Oa9XVuGM3xGl1tKXDJ4/s1600/IMG_9464.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i><b>Beet caprese bruschetta</b></i></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the beet bruschetta, I just roasted some beets and diced them. Then combined them with diced parmesan and purple basil and tossed them in some really good balsamic vinegar. We toasted some yummy dark, Russian rye bread and topped it with the beet mixture and a good drizzle of olive oil. It was good, but I made way too much! I will be eating beets all week. :)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt25ZvRB2Z6Qm_5w030S_Imet6AwWvee5Ay_mqWcYTlNFr8H223eD8teObmbqlfyxIiwmd1g_MFK-Mx6iYJO6tegf9VQRg4qLY579g5lWEoEqKPKG7dSrzqGKigMQeg9xRBRX8PWq2f-s/s1600/IMG_9519.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt25ZvRB2Z6Qm_5w030S_Imet6AwWvee5Ay_mqWcYTlNFr8H223eD8teObmbqlfyxIiwmd1g_MFK-Mx6iYJO6tegf9VQRg4qLY579g5lWEoEqKPKG7dSrzqGKigMQeg9xRBRX8PWq2f-s/s1600/IMG_9519.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Salad</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.marthastewart.com/346023/roasted-radicchio">Roasted balsamic radicchio</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This was the the flop of the night. The radicchio was just WAY too bitter. It was nice and creepy looking though. I didn’t take a stand alone photo of it, but you can see it in the overall shot below.</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Mains</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/wild-rice-mushroom-pilaf-00100000070287/index.html">Wild rice and Mushroom pilaf</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This came out super yummy! I was nervous because wild rice can be tricky - too chewy or too nutty - but it thankfully cooked perfectly and all the flavor married well together. Also, I replaced the chicken stock with mushroom to keep it vegetarian - I highly recommend doing that, I think the added mushroom flavor was part of why it tasted so good. And the whole dish was a great base for the short ribs.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8vVxlshigMTtKZJCfVe_B-QjAKq9zj5GkSu3m0Pd6dsa3UyAIbtuOfwEKaUDoL38W_n8xXkQKpSTM2UMUr7Z844yHj_k03H14CRZvkaen6toW_d4SeXsz6i6d2QaTnxtHk8EabNL1Z8/s1600/IMG_9522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8vVxlshigMTtKZJCfVe_B-QjAKq9zj5GkSu3m0Pd6dsa3UyAIbtuOfwEKaUDoL38W_n8xXkQKpSTM2UMUr7Z844yHj_k03H14CRZvkaen6toW_d4SeXsz6i6d2QaTnxtHk8EabNL1Z8/s1600/IMG_9522.jpg" height="426" width="640" /></a></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.bonappetit.com/recipe/red-wine-braised-short-ribs">Red wine braised short ribs</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">This recipe is fantastic! The ribs are cooked slowly and they get so tender. And with all the veggies and the wine, the sauce it very flavorful. Plus, it’s better if you cook it a day before so that saves some time on party day.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXEYlswUloJgJc6LyMdSYg8Y89xsYaXCp3NUPV1JYFaoMC2uTnZdbMVobqWTTXvJrw1PIgfkML0q6dJv2Pcoe0V_b2sf8FKAYJpWcZV5l9hsa9PDj9yn-g6jx9hWew0PcsEGxB5qn0JQ/s1600/IMG_9512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXEYlswUloJgJc6LyMdSYg8Y89xsYaXCp3NUPV1JYFaoMC2uTnZdbMVobqWTTXvJrw1PIgfkML0q6dJv2Pcoe0V_b2sf8FKAYJpWcZV5l9hsa9PDj9yn-g6jx9hWew0PcsEGxB5qn0JQ/s1600/IMG_9512.jpg" height="426" width="640" /></a></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Dessert</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://www.blueeyedbakers.com/home/2011/9/26/petite-pumpkin-spice-donuts.html">Pumpkin spice baked donuts</a> with <a href="http://www.thekitchenpaper.com/pumpkin-spice-cake-doughnuts-with-spiced-maple-glaze/">maple glaze</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYK4ChSAgunsECSrRgrf_97AHWodPjUFVxJO65tvSwIr5VZenGhlTQTL-hBaDA-13rpk74TSyCHrjZ4-l6fAfSbNx8Adc03zV2ERocuL1QhwGSeIT1M-uPW5AWtDSgP-aEUR0QgNNudA/s1600/IMG_9442.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOYK4ChSAgunsECSrRgrf_97AHWodPjUFVxJO65tvSwIr5VZenGhlTQTL-hBaDA-13rpk74TSyCHrjZ4-l6fAfSbNx8Adc03zV2ERocuL1QhwGSeIT1M-uPW5AWtDSgP-aEUR0QgNNudA/s1600/IMG_9442.jpg" height="426" width="640" /></a></div>
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<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b><i>Chocolate cake with brown sugar caramel pastry cream, whipped cream, and toffee</i></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For the cake… I had something in my head that I wanted and I wasn’t finding it. I thought about this <a href="http://www.thekitchn.com/recipe-dark-and-damp-molasses-155934">recipe</a>, but I was afraid the molasses would be too strong. Then I saw <a href="http://somewhereoverthekitchen.blogspot.ca/2013/09/all-maple-syrup-cake-just-like-america.html">this cake</a> and <a href="http://somewhereoverthekitchen.blogspot.ca/2013/07/chestnut-mousse-cake-with-sour-cherries.html">this cake</a> and I liked the look of them, but I still wanted a darker cake. And I still wanted a little of the molasses flavor. So, I used this <a href="http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/">chocolate cake recipe</a> - which really is the best chocolate cake I’ve ever had. It’s a pretty easy cake to make, despite it’s numerous ingredients. It is SO moist and SO flavorful! I then decided on a brown sugar. molasses caramel pastry cream for the center and a little on top. And I wanted the “piled high” look, so I did just a basic, stabilized, vanilla whipped cream. I also added toffee pieces and drizzled chocolate on top, which gave it a nice crunch. I was really pleased with how it came out. The flavors were exactly what I wanted.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdO2w5GEhMffxWKHXbaocPuX1Ia_BNqdliPqvRUV4B3ciiFn_iiPCe96xMSNdm7wKJWd6FqSd1gwzhz3XBlWViv_y5aBD_7f024UL2XEalKKgZKQj6xT2WUeUgTAC2nhbq1Byj80aEEk/s1600/cakecombo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggdO2w5GEhMffxWKHXbaocPuX1Ia_BNqdliPqvRUV4B3ciiFn_iiPCe96xMSNdm7wKJWd6FqSd1gwzhz3XBlWViv_y5aBD_7f024UL2XEalKKgZKQj6xT2WUeUgTAC2nhbq1Byj80aEEk/s1600/cakecombo.jpg" height="294" width="640" /></a></div>
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span id="goog_1513085207"></span><span id="goog_1513085208"></span><br /></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Chocolate cake with brown sugar caramel pastry cream, whipped cream, and toffee</u></b></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves: 8-12</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Ingredients:</i></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- <a href="http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/">The Best Chocolate Cake</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Brown Sugar Molasses Caramel Pastry Cream</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1 1/2 cups Half And Half</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/2 cup Sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/4 cup Flour</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/4 tsp Salt</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 4 large Egg Yolks, room temp</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1 tsp Vanilla Extract, or vanilla paste or almond paste</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/2 cup packed brown sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/4 cup half-and-half</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 2 tablespoons butter</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- Pinch salt</span><br />
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1 1/2 tablespoons blackstrap molasses</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1/2 tablespoon vanilla extract</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Stabilized whipped cream</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 16 oz heavy cream</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- ¼ cup powdered sugar</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 2 teaspoons gelatin or vegetarian gelatin</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">--8 teaspoons water</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- 1 teaspoon vanilla</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Other Ingredients</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- Toffee pieces</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-- ½ cup dark chocolate chips</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><i>Directions:</i></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make cake according to <a href="http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/">cake recipe</a></span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make pastry cream:</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Make caramel by mixing the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the molasses and vanilla and cook another couple of minutes to dissolve molasses and thicken further. Remove from heat and set aside to cool.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Warm the half and half in the saucepan until you start to see wisps of steam. It should not actually be boiling.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Make the Egg-Sugar Base: In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Once combined, pour a little of the hot half and half into the eggs and whisk to combine. Continue pouring the half and half slowly into the eggs, whisking continuously. NOTE: be sure not to let the egg/sugar mix sit too long before pouring in the half and half.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- When all the half and half has been added to the eggs, pour everything back into the saucepan.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Set the pan back over medium heat. Whisk constantly. At first, the pastry cream will look very thin and frothy, but it will start to thicken after a few minutes. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Stir the vanilla and caramel into the pastry cream. Make sure the caramel is cooled first.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Refrigerate until ready to use. NOTE: cover with plastic wrap that is touching the top of the pastry cream to avoid a skin forming.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Make whipped cream:</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Sprinkle 2 teaspoons of plain gelatin into 8 teaspoons of cold water. Let the mixture sit for 5 minutes to allow the gelatin to absorb the water.</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Microwave 5-10 seconds and allow to cool.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Allow the mixture to cool to room temperature, but not get completely cold. The gelatin mixture should still be in liquid form.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- In a bowl, whip 2 cups heavy cream until it is barely stiff. Add the powdered sugar and whisk a little more to combine. Add cooled gelatin to the cream in a steady stream, while continuously stirring.</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Whip the gelatin into the cream until soft peaks are formed</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Assemble Cake:</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Take one cake layer and spread ¾ of the pastry cream on top</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Spread over cake layer but leave about an inch around outside because top layer will squish pastry cream out</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Sprinkle with toffee pieces</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Top with second cake layer</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Spread the remaining ¼ of pastry cream in a thin layer over top</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Pile on whipped cream and swirl to make a nice, peaked whipped cream mound</span></div>
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<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Top with more toffee pieces</span></div>
<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Calibri; font-size: 13px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">- Melt chocolate chips in microwave in 30 second intervals until melted. Be careful not to heat too much - I did 30 seconds and then 15 and that was enough. I had a few chunky pieces left and just stirring it melted them.</span></div>
<span style="font-family: Calibri; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">- Drizzle chocolate over whole cake and allow to run down side</span><br />
<span style="font-family: Calibri; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLZknSAXyXQb4tZUlf1TMK8y4cpWyFRhhH0VaHJHkpFhUCGlgps_-2mhWtQ1SZGF-Up0PqxYxf8qYQQJr8TVGRK47qidw859wx8VL0pJXZ5NY5gD1Ml4XteDPtYTvwjv8nIpusXZMV4E/s1600/IMG_9536.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLZknSAXyXQb4tZUlf1TMK8y4cpWyFRhhH0VaHJHkpFhUCGlgps_-2mhWtQ1SZGF-Up0PqxYxf8qYQQJr8TVGRK47qidw859wx8VL0pJXZ5NY5gD1Ml4XteDPtYTvwjv8nIpusXZMV4E/s1600/IMG_9536.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halloween Food Spread</td></tr>
</tbody></table>
<span style="font-family: Calibri; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;"><br /></span>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com5tag:blogger.com,1999:blog-2572606138059719625.post-49272132456770638652013-07-08T21:37:00.003-07:002013-07-08T21:37:59.914-07:00Island Mint Iced Tea<b id="docs-internal-guid-242ac827-c1ab-9928-9d11-386372a34480"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<b id="docs-internal-guid-242ac827-c1ab-9928-9d11-386372a34480"></b></div>
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<b id="docs-internal-guid-242ac827-c1ab-9928-9d11-386372a34480"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">For July 4th this year I had it in my head to do a meal with a summery beach/tropical/island feel to it. Most of my dishes were straight from recipes online.. <a href="http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html">focaccia</a> with caramelized leeks (see below for more on this), <a href="http://authenticsuburbangourmet.blogspot.com/2011/08/crudites-with-green-goddess-dip.html">green goddess dip with crudites</a>, <a href="http://www.marthastewart.com/907429/backyard-jerk-chicken?center=307033&gallery=275144&slide=907429">backyard jerk chicken</a> (although we broiled it instead of grilling), <a href="http://www.inspiredtaste.net/4433/grilled-swordfish-with-coriander-and-lime/">grilled swordfish with cilantro</a>, <a href="http://keepinitkind.com/warm-lemony-olive-potato-salad/">lemony olive roasted potatoes</a>, <a href="http://momofukufor2.com/2010/07/thomas-kellers-ad-hoc-at-home-creamed-summer-corn-recipe/">summer creamed corn</a> (see below for more on this), and <a href="http://www.foodandwine.com/recipes/tangy-key-lime-pie">key lime pie</a>.</span></span></b></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">When planning the menu, I had an idea in mind for a drink, but I could find nothing online that sounded like what I wanted - I wanted something refreshing but everything was too fruity. So Michael and I tested some ideas and the very first one we tried was spot on. I LOVE this drink. I’ve had one almost every night since the 4th. It was just perfect - refreshing and light, but with a tropical twist. And I’ve realized that I love cachaca! It’s such a yummy rum.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg32FKgxLa1IY_7-vKgB15dgh1n64WuOzFmlDqKnKh6lSRKoatBgVq31mGO232A3uu3bMN63NodQF5FWXIlWIO-JiJBQd5Pj_F_ukRfv1RXlV41eRJAVmph963NiaftD_SfBy2306aec/s1600/IMG_6643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAg32FKgxLa1IY_7-vKgB15dgh1n64WuOzFmlDqKnKh6lSRKoatBgVq31mGO232A3uu3bMN63NodQF5FWXIlWIO-JiJBQd5Pj_F_ukRfv1RXlV41eRJAVmph963NiaftD_SfBy2306aec/s1600/IMG_6643.jpg" height="640" width="426" /></a></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;"><i><u><span style="font-family: Trebuchet MS, sans-serif;">Island Mint Iced Tea</span></u></i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">(Makes 1 drink)</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">2 parts Mint & Honey Tea (we used Sweet Leaf)</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">1 part pineapple juice</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Juice of ½ a lime</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">1 oz of Cachaca</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></span><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Fill glass with ice, add tea, then pineapple juice, fresh lime juice, rum and stir well. Garnish with pineapple wedge.</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Go sit on a beach (or pretend you’re sitting on one) and relax. :)</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Extras...</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">I wanted to post the focaccia and the corn because those were my other favorite dishes. For the focaccia I used <a href="http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html">this base recipe</a> and then topped with caramelized leeks, fresh dill, fresh chives and WAY too much salt. I used the large crystal salt and went a little overboard, but I really liked the basic flavors and the basic bread dough. I was light with just the right chewiness.</span></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">And finally, the corn. Oh My. I did not think this dish would be this good. I wanted to do a corn dish because corn is in season and what I'd seen at the grocery looked so good. This dish has just a slight amount of cream and the lime juice makes it so light and fresh, with this tartness that you don’t usually get with corn. And the pinch of cayenne was just enough to give it this little kick. It was incredibly addictive and I may have to make it again this weekend.</span></span></div>
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<br />Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-49955163477561112662013-05-19T20:43:00.001-07:002013-05-19T20:43:26.087-07:00Strawberry Cake Trifle<b id="docs-internal-guid-0d387640-c006-c315-3a8b-59801b3a8e55"></b><br />
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<b id="docs-internal-guid-0d387640-c006-c315-3a8b-59801b3a8e55"><b id="docs-internal-guid-0d387640-c006-c315-3a8b-59801b3a8e55"></b></b></div>
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<b id="docs-internal-guid-0d387640-c006-c315-3a8b-59801b3a8e55"><b id="docs-internal-guid-0d387640-c006-c315-3a8b-59801b3a8e55"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">As I’ve mentioned in previous blogs, I’ve had a goal of recreating the strawberry cake my Maw Maw always made for my birthday, but from scratch. I feel like I’ve accomplished that goal and I’m happy with my recipe. But I have another version of the strawberry birthday cake that I came up with quite some years ago that I use for parties or potlucks because the original cake doesn’t travel very well. This version uses most of the ingredients of the original (boxed cake mix, strawberry jello, vanilla pudding), but I’ve turned it into a trifle. It’s super easy to make, pretty tasty and moist and perfect for a summer gathering.</span></span></b></b></div>
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<b><br /></b></b><h3>
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: small;">Strawberry Cake Trifle</span></b></h3>
<b><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients:</u></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 box Pillsbury Strawberry cake mix</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>3 eggs</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1/3 cup vegetable oil</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 cup water</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 (4 serving size) strawberry jello mix</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 pint strawberries, sliced (save a few large one for top)</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>8 oz whipped cream</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 tbsp powdered sugar</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 tsp vanilla</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 large package vanilla pudding mix</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>3 cups milk</i></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Directions:</u></span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Make vanilla pudding according to package directions</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Whip cream with powdered sugar and vanilla</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Combine vanilla pudding and whipped cream, set aside</span></div>
<br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dissolve gelatin in 1/2 amount of water called for in package</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Take cooled cake and crumble on bottom of trifle bowl</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Drizzle with gelatin</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cover with whipped pudding mixture</span></div>
<br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cover with sliced strawberries</span></div>
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Repeat</span></div>
<br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cover top layer with big strawberries</span></span></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-72255382859754286542013-05-19T20:21:00.000-07:002013-05-19T20:21:28.729-07:00New Orleans Jambalaya<b id="docs-internal-guid-0d387640-bfee-7cd3-f952-5d511f7082a2"></b><br />
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<b id="docs-internal-guid-0d387640-bfee-7cd3-f952-5d511f7082a2"><b id="docs-internal-guid-0d387640-bfee-7cd3-f952-5d511f7082a2"></b></b></div>
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<b id="docs-internal-guid-0d387640-bfee-7cd3-f952-5d511f7082a2"><b id="docs-internal-guid-0d387640-bfee-7cd3-f952-5d511f7082a2"><span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This is a fairly traditional, New Orleans jambalaya recipe. I got the original recipe from my brother in law and I’ve tweaked it slightly. It’s super easy and delicious! And much better than the store bought variety.</span></b></b></div>
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<br /><span style="font-family: Calibri; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><h3>
<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">New Orleans Jambalaya</span></h3>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Makes approx. 8 cups</span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients:</u></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>2 cups converted white rice (must use converted)</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>16 fl oz onion soup </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>16 fl oz chicken broth </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 (14 oz) can tomato sauce </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>3 tbsp olive oil </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 pound smoked sausage, sliced</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 pound boneless, skinless chicken breast, diced into 1" cubes</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 bell pepper, diced</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1/2 cup celery, sliced</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>2 stalks green onion, chopped</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1/4 cup parsley, chopped</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1/2 tbsp garlic powder </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1 tbsp season all seasoning (or creole seasoning)</i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>1/2 tsp cayenne </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>4 bay leaf </i></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Directions:</u></span></div>
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<span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 350. In a large, oven proof dutch oven, fry sausage for just a few mins to get crispy. After about 5-8 mins, add all other ingredients and stir to combine. </span></div>
<br /><span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><span style="font-family: Calibri; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Bake @ 350 for 1 1/2 hours. Stir every 1/2 hour for the first hour and every 15 mins for the last 1/2 hour.</span></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-91807502910995927332013-01-24T19:47:00.001-08:002013-01-24T19:47:32.237-08:00Cauliflower “Dirty Rice”<b id="internal-source-marker_0.6257197228260338"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For months now I’ve been seeing all of these recipes for replacing various grains with grated cauliflower. I like these recipes because 1) I LOVE cauliflower! and 2) it’s so very healthy.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I finally decided to try one but the problem was, nothing I had saved/pinned to try had quite what I was looking for. So, I kind of made it up.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">It was super easy and super delicious! I was going for a “rice-a-roni” flavor, but it came out more like a dirty rice. My husband thought it tasted like Popeyes dirty rice, so that’s what I’m calling it. In fact, he was several bites into it before he realized there was no actual rice in the dish.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I have since investigated rice-a-roni flavoring and I want to try again with different spices and herbs. I also want to try a Mexican style rice with maybe chorizo and chili powder. Honestly, I want to replace rice with cauliflower in just about everything. It was that good.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">And the best part, the entire dish (the whole bowl you see below) is only 300 calories!! That is my kind of dish!</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">Cauliflower “Dirty Rice”</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Yield 5 cups</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>Ingredients</i></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Butter</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 cup Chicken Stock</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Chicken Bouillon</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 Onion, chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Carrots, chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Bell Pepper, chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3/4 head Cauliflower</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Dried Parsley</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 1/2 tsp Onion Powder</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp Garlic Powder</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/4 tsp Poultry Seasoning, (or dried thyme)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp Paprika</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 tsp Seasoning Salt</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp Pepper</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i>Directions</i></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dissolve bouillon in stock and heat in microwave for about 30 seconds to dissolve the bouillon. Set aside.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Melt butter in pan</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add onion, carrots, bell pepper and stock mixture to pan and cook veggies until translucent. About 5 minutes.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add cauliflower and cook until slightly tender - 5 more minutes</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add all the seasoning and cook for a few minutes more until everything is nicely melded.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Serve</span></b><br />
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<b><span style="font-family: 'Trebuchet MS'; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com2tag:blogger.com,1999:blog-2572606138059719625.post-60531550998148466992013-01-23T20:32:00.000-08:002013-01-23T20:32:15.309-08:00Catch up...<b id="internal-source-marker_0.49719949229620397"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I’ve gotten a bit behind on the blog. The holidays always overwhelm me. Here are some of the things I’ve made over the past few months....</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Crispy Cauliflower With Turkey, Capers, Raisins, And Breadcrumbs</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- This was adapted from </span><a href="http://www.bonappetit.com/recipes/2011/11/crispy-cauliflower-with-capers-raisins-and-breadcrumbs"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I added ½ pound ground turkey</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I decreased the olive oil to 1-2 tablespoons</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I decreased the breadcrumbs to ¼ cup, but I think next time I will skip the breadcrumbs altogether</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I used balsamic, worcestershire, and poultry seasoning for seasoning</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I added a splash of broth and a few flavored vinegars (cider, oregano, balsamic)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- It was higher in calories than I wanted, but I think I have a few areas where I can adjust</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- Really, you could add just about any herbs and seasoning to this</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Winterized Greek Salad</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- This was adapted from </span><a href="http://fiveandspice.wordpress.com/2012/02/28/a-greek-salad-in-winter/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- It was delicious!</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I wanted to use this as a weeknight salad, so I needed to get the calories down to about 100 cals per serving. So...</span></b><br />
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<b id="internal-source-marker_0.49719949229620397"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I sauteed the sprouts in chicken broth instead of oil (not as crispy, but still tasty)</span></b></div>
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<b id="internal-source-marker_0.49719949229620397"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- And I skipped the cheese</span></b></div>
<b id="internal-source-marker_0.49719949229620397"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Pumpkin Chai cookies</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- This was </span><a href="http://passthesushi.com/chai-pumpkin-spice-thumbprints/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">the recipe</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I think these would be better with a pumpkin frosting</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- The cookie is good and moist but not very sweet. It’s a little cakey, almost like a scone</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">We also had an Inter holiday dinner (since we weren’t here for Thanksgiving). I pretty much followed all of these recipes exactly.</span><br /><a href="http://www.simplebites.net/a-last-minute-appetizer-baked-brie-with-cranberry-sauce-and-walnuts/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Baked Brie and Cranberry Sauce</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (Incredibly good and easy! This will become a staple on my Thanksgiving table from now on)</span></b><br />
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<b id="internal-source-marker_0.49719949229620397"><br /><a href="http://www.marthastewart.com/939254/wild-mushroom-leek-and-filbert-dressing?center=0&gallery=274278&slide=939254"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Mushroom dressing</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (Also, very good. I did use a rosemary bread for a little more flavor)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.49719949229620397"><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><br /><a href="http://www.jamieoliver.com/recipes/turkey-recipes/turkey-wellington"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Turkey Wellington</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (Jamie Oliver recipe... this was very good, but so complicated to make that I think I would prefer just doing a basic turkey)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.49719949229620397"><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/double-chocolate-and-mint-cookies-recipe2/index.html"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Double chocolate mint cookies</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (Really yummy, esp if you like chocolate and mint!)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><a href="http://www.marthastewart.com/338946/gingerbread-trifle-with-cognac-custard-a?center=0&gallery=274405&slide=338946"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Gingerbread Trifle</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (I think this was my favorite of the night! Everything about it was perfect - a really well put together recipe from Martha Stewart)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzIJXMeJYOA1gW0fCveg4XSqU76cIqVfOwD_QgGK0qGkNj8W4ffaTZ08kZH6dx0wwNaSLuem2R9VU_JQfAw3vtS1ARfDQY1n8kwIeX8diahWWtUjuFmjYKD-RBCCpBH31ywoLVtFKmAI/s1600/IMG_0305.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><b id="internal-source-marker_0.49719949229620397"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvWskIiWOqnWkH7VobKOIS148r7HMEWMMPGXbgEPUixSYnp-q8NLvyOuw_sMlBDVi1nie7kWs1BVD0omvAGtWDfYkyMWzaP9aJZ-GdPm14aRzFU5hfzyJbByuHypsRUDPQyb0MTo4IfM/s1600/IMG_9458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsvWskIiWOqnWkH7VobKOIS148r7HMEWMMPGXbgEPUixSYnp-q8NLvyOuw_sMlBDVi1nie7kWs1BVD0omvAGtWDfYkyMWzaP9aJZ-GdPm14aRzFU5hfzyJbByuHypsRUDPQyb0MTo4IfM/s640/IMG_9458.jpg" width="640" /></a></span></b></div>
<b id="internal-source-marker_0.49719949229620397"><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I have started making holiday cookie bags for family and friends. Here is what I made this year:</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Peppermint Chocolate Cake Balls (Devil’s Food chocolate cake, Dark chocolate frosting, peppermint patties)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzIJXMeJYOA1gW0fCveg4XSqU76cIqVfOwD_QgGK0qGkNj8W4ffaTZ08kZH6dx0wwNaSLuem2R9VU_JQfAw3vtS1ARfDQY1n8kwIeX8diahWWtUjuFmjYKD-RBCCpBH31ywoLVtFKmAI/s1600/IMG_0305.jpg" imageanchor="1" style="clear: left; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrzIJXMeJYOA1gW0fCveg4XSqU76cIqVfOwD_QgGK0qGkNj8W4ffaTZ08kZH6dx0wwNaSLuem2R9VU_JQfAw3vtS1ARfDQY1n8kwIeX8diahWWtUjuFmjYKD-RBCCpBH31ywoLVtFKmAI/s640/IMG_0305.jpg" width="640" /></a><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><a href="http://zestycook.com/salted-caramel-chocolate-chip-cookies/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Salted caramel and chocolate chip cookies</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (these were ok... not my favorite - cookie was a bit dry and crunchy)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwRpJQ2ZBZ2A1MHYE_pskKdLEcjvpNxoy0iwcJNvkJC8tUrW_c3faqT-9WKeX6NBoAx0O4AQJHPbBkPUiEfkp6u8vTyQijkvs3vmo5_3oQfIGNClBWWpVFr4u6qAKCKwr5D_WC9ZNDtM/s1600/IMG_0319.jpg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwwRpJQ2ZBZ2A1MHYE_pskKdLEcjvpNxoy0iwcJNvkJC8tUrW_c3faqT-9WKeX6NBoAx0O4AQJHPbBkPUiEfkp6u8vTyQijkvs3vmo5_3oQfIGNClBWWpVFr4u6qAKCKwr5D_WC9ZNDtM/s640/IMG_0319.jpg" width="640" /></a><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/fruitcake-cookies-recipe/index.html"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Fruitcake Cookies</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (This was my favorite of the three. It’s a good recipe with a nice, soft cookie that’s not overly sweet, which I find nice in the middle of the holidays when </span><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">everything</span><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> is sweet)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Finally, for New Year’s Eve/Day, I made the traditional foods... </span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Black-Eyed Peas (Texas Caviar - black-eyed peas, yellow and green bell pepper, cherry tomatoes, red onion, lime juice, green onion, and cilantro),</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8a3cJjB3fRfTxUPTMUAm-eCTnq4fuGj4-h192JUZRXGKIVsIbLw3DeI-orpD39D_ghHnXLP_qjbuq4FwuE4TwfQFkiVosOgKC3ZgHW9duraVUyShjQU6QrvfGhShCu0_zXURMmw5uk0/s1600/IMG_0329.jpg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv8a3cJjB3fRfTxUPTMUAm-eCTnq4fuGj4-h192JUZRXGKIVsIbLw3DeI-orpD39D_ghHnXLP_qjbuq4FwuE4TwfQFkiVosOgKC3ZgHW9duraVUyShjQU6QrvfGhShCu0_zXURMmw5uk0/s640/IMG_0329.jpg" width="640" /></a><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cabbage (</span><a href="http://www.thekitchn.com/fall-salad-recipe-radicchio-salad-with-green-olives-parmesan-recipes-from-the-kitchn-178017"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cabbage and Olive Salad</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">),</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozHpHOMjrpGqfieNauwQI3RPMy2Y39pAsfaMwNpr4x6Qa428NAHPP5LktW7jdBFWmQl1lJA7_R0NBmkHm-dUzpmDMaWRKosK_gHDHnYkDzsyH7iCRZeUNgmej-3d6oALK_Qra9ZjI8IE/s1600/IMG_0341.jpg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjozHpHOMjrpGqfieNauwQI3RPMy2Y39pAsfaMwNpr4x6Qa428NAHPP5LktW7jdBFWmQl1lJA7_R0NBmkHm-dUzpmDMaWRKosK_gHDHnYkDzsyH7iCRZeUNgmej-3d6oALK_Qra9ZjI8IE/s640/IMG_0341.jpg" width="640" /></a><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">and ham (Fried Spam - yes, Spam. And it was yummy!!)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I also made:</span><br /><a href="http://whatshouldieatforbreakfasttoday.com/post/18561353809/cheddar-beer-and-mustard-pull-apart-bread"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Beer and Cheddar Bread</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (and yes it is THAT good!! wow - this was so yummy!!)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYywv0EqJg8tFReOydULDUQBGFJuIr73aQrC5lL3Ry8qQUoxXW1otix1q_6bbHLvpojiMZoWARj0iBKhZ_kkNm-igfHonllby9BBD9QAJkK9X-UpjCV51abzWo_zSwW8qPae1eCxuEf4/s1600/IMG_0391.jpg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidYywv0EqJg8tFReOydULDUQBGFJuIr73aQrC5lL3Ry8qQUoxXW1otix1q_6bbHLvpojiMZoWARj0iBKhZ_kkNm-igfHonllby9BBD9QAJkK9X-UpjCV51abzWo_zSwW8qPae1eCxuEf4/s640/IMG_0391.jpg" width="640" /></a><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">And </span><a href="http://youtoocancookindianfood.blogspot.in/2012/12/snow-pudding-egg-white-pudding.html"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Snow Pudding</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (this seemed like the perfect winter dessert and it was - light and snow like and perfectly sweet)</span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PBxnu9uMotWoji63NkNx8aoNohPABa9545pn-05ITVxZzPAV1kQRKxaRtexAXGgq3jWUk9JfknQAaJz2dYoTRJ2JGEUBT20U9LZj9KJoS3e-ORtwCfMQW5F8sEhPpzGDS-phATh5v9I/s1600/IMG_0359.jpg" imageanchor="1" style="font-weight: normal; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PBxnu9uMotWoji63NkNx8aoNohPABa9545pn-05ITVxZzPAV1kQRKxaRtexAXGgq3jWUk9JfknQAaJz2dYoTRJ2JGEUBT20U9LZj9KJoS3e-ORtwCfMQW5F8sEhPpzGDS-phATh5v9I/s640/IMG_0359.jpg" width="640" /></a></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com1tag:blogger.com,1999:blog-2572606138059719625.post-9230541761391930302012-11-11T20:01:00.000-08:002012-11-11T20:01:26.549-08:00Halloween Dinner<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwokbtR2s6IoIcAWphFXpw-Vi7bV0ugXwhBIjbmPHNd_tqoi2Gt1y3i-wVxmftEvoOrUmw3puqgS-EucUbA5EtWgMXk5XJMl016NIFmLEEVgH5uWfxZDM_xTLQ3cuM0cIChbRSeBIiHW0/s1600/IMG_6866.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwokbtR2s6IoIcAWphFXpw-Vi7bV0ugXwhBIjbmPHNd_tqoi2Gt1y3i-wVxmftEvoOrUmw3puqgS-EucUbA5EtWgMXk5XJMl016NIFmLEEVgH5uWfxZDM_xTLQ3cuM0cIChbRSeBIiHW0/s640/IMG_6866.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Wasted Cake</span></td></tr>
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<b id="internal-source-marker_0.9306545772124082"><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Halloween is, hands down, my favorite holiday. I had a few larger parties for a couple of years, but Michael and I (mostly Michael) are too uptight about cleanliness and there was just too much glitter left everywhere. So I switched to a small dinner party. We like this much better - I can create a more focused menu and we can really catch up with our friends.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I like to try to create “dark” menus, but not too kitchy - just a little kitchy. This year the menu was:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Appetizers:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://www.marthastewart.com/342491/petrified-cheese-log"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">blue cheese spread</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> with </span><a href="http://www.williams-sonoma.com/recipe/rosemary-parmesan-icebox-crackers.html?cm_src=SEARCH_FEATURELIST%7C%7CNoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-&cm_re=OnsiteSearch-_-SCHBillboard-_-SEARCH_FEATURELIST"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">rosemary crackers</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://www.marthastewart.com/314497/sinister-salsa-guacamole-with-black-bean?center=0&gallery=275177&slide=284505"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">guacamole with black beans</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> (and chips)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- grapes with cheddar cheese and garlic and olive oil crackers (all bought)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Starter:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://www.marthastewart.com/314490/morbid-miniature-french-onion-soups?center=276965&gallery=275177&slide=284562"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">french onion soup with rye bread</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> and humbolt fog blue cheese</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Main dishes:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://kalamazoogourmet.com/lifestyle/recipes/caramelized-brussels-sprouts/"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">caramelized brussels sprouts with croutons and bacon</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="https://sites.google.com/site/weekofmenusprintrecipes/balsamic-drumsticks"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">balsamic roasted chicken</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dessert:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://artofdessert.blogspot.com/2011/10/chocolate-wasted-cake.html"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">chocolate wasted cake</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Drink:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- </span><a href="http://boulderlocavore.com/2012/09/autumn-sangria.html"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">autumn sangria</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I was pretty happy with most of it. The appetizers especially - the rosemary and parm crackers were super yummy. And I used my halloween cookie cutters to cut them into pumpkins and bats. The blue cheese spread was good, but strong and would’ve been better for a larger party.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunICfsEvH6Juo2_YawYaaB6ja3W_G3qbQR7d6mUbE8X1i9QbY4cRaYO5_UlvjW9f0BXIlfxqsnugpGeJzgzvaPDznB83RVz9_HNyBFmd36EliYrvaY5rW5nBRmiZ_UBsa7x82VfDRyzw/s1600/IMG_6344-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunICfsEvH6Juo2_YawYaaB6ja3W_G3qbQR7d6mUbE8X1i9QbY4cRaYO5_UlvjW9f0BXIlfxqsnugpGeJzgzvaPDznB83RVz9_HNyBFmd36EliYrvaY5rW5nBRmiZ_UBsa7x82VfDRyzw/s640/IMG_6344-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Rosemary and Parmesan Crackers in Halloween shapes</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAubvjM5HbUDsC-31eASnsdhVVfxZGQ5GIma_GzRxAGGxNM5YIVC-nvVvGCymKsvfWYWJIg9M8v9qMsj4q5fTgPeSXC4ePxdCeXlDg9YfRBl8ft12lQZWfC3XdrXeuD8BreTDvPR3eJYk/s1600/IMG_6351-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAubvjM5HbUDsC-31eASnsdhVVfxZGQ5GIma_GzRxAGGxNM5YIVC-nvVvGCymKsvfWYWJIg9M8v9qMsj4q5fTgPeSXC4ePxdCeXlDg9YfRBl8ft12lQZWfC3XdrXeuD8BreTDvPR3eJYk/s640/IMG_6351-2.jpg" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Blue Cheese Spread</span></td></tr>
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</span><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The guacamole was incredibly good! I think I may use this as my go to guacamole recipe. It’s a bit soupy because it was supposed to be “swamp like”, but the extra lime and black beans added such a depth of flavor. Plus, it never turned brown!</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsqgxmITQQYwzEEAUZzqk_n9uYjnf98rlyEBfcH494zG2iWV6V5cyxifNUgXmTAwCUFMwyoGRRm_X3kjE7v4vYJrPF7v_GL-spXw10KpaIQp1HMbOgERhJOzL1s8PRtvBnhD_uZikDac/s1600/IMG_6356-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsqgxmITQQYwzEEAUZzqk_n9uYjnf98rlyEBfcH494zG2iWV6V5cyxifNUgXmTAwCUFMwyoGRRm_X3kjE7v4vYJrPF7v_GL-spXw10KpaIQp1HMbOgERhJOzL1s8PRtvBnhD_uZikDac/s640/IMG_6356-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Guacamole with Black Beans</span></td></tr>
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<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I liked the soup, but I didn’t find it all that special. It was a basic french onion soup. I did like it with the rye bread. The cheese I got was a goat blue and I felt the flavors went really well together.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc7YIXzvmHwO14YIppXG2zBGxbuhDJFtOcDXSHicJtxNYas2wzqfBP9kgOlZa-LkCrOtN38CdD_WbNlv7Pu9o6auOlwff5f69nx2qPjcc8ieVBcHXP-GLSjvX8wled9UP5EK-A0RDkEw/s1600/IMG_6406-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYc7YIXzvmHwO14YIppXG2zBGxbuhDJFtOcDXSHicJtxNYas2wzqfBP9kgOlZa-LkCrOtN38CdD_WbNlv7Pu9o6auOlwff5f69nx2qPjcc8ieVBcHXP-GLSjvX8wled9UP5EK-A0RDkEw/s640/IMG_6406-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">French Onion soup with rye bread and goat cheese</span></td></tr>
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<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For the main dishes I made caramelized brussels sprouts (see my previous post regarding my love of fall veggies) and Balsamic Roasted Chicken. The brussels sprouts dish had promise, but it just didn’t quite deliver what I wanted. I think I should’ve roasted the sprouts longer as they just weren’t caramelized enough for me. Or maybe added some maple syrup. And I would definitely use less bread next time. I was in love with the bread idea and added WAY more than the recipe called for. Next time - just stick to the recipe.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_UmQ_nSNXS5wDIFRFaMUgRFO89jWnFaTPf1a7Jq5x_-9tN5qxJe4rZJjsA8sR7PI18pKznlG9I5v7gYPf4k8ESwoKDwH7-n1V-aBujpAVhyFm7r9NKRouyf24i5f10OGzcpKegq6f8U/s1600/IMG_6361-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_UmQ_nSNXS5wDIFRFaMUgRFO89jWnFaTPf1a7Jq5x_-9tN5qxJe4rZJjsA8sR7PI18pKznlG9I5v7gYPf4k8ESwoKDwH7-n1V-aBujpAVhyFm7r9NKRouyf24i5f10OGzcpKegq6f8U/s640/IMG_6361-2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Caramelized Brussels Sprouts</span></td></tr>
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<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The chicken was pretty tasty. I used drumsticks and wings so that people could choose white or dark meat. It was just slightly too dry I think - I still don’t have the cooking chicken thing down yet. I always overcook it. But the sauce was yummy and served on the side, made for a great sauce - all dark, thick and oozy. The best part was the next day I shredded all the chicken off the bones and we ate it on sandwiches with the sauce. That was super yummy!</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For a drink I made an autumn sangria and I have to say, this was one of my favorites of the night. I wasn’t sure if I would like it cause I’ve never been a huge sangria fan, but this was tasty. We used all the fruits listed in the recipe and Marc Cellars Pinot Noir and Central Market’s sparkling pear and apple juice. It was sweet and refreshing and tasted very fall.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAMIM4iu64Iyimlv9cGwS9Ph5FiYt2SbNo2b2sy-R1-gVcwT4KtsLQnEiTzjEQMlfAKn63tI813byrSA6CGAzu9_Ko5hC7lz3h7LRgSYpXwCV_V1_zmMDP5KhKBg6_L2AhuczrfGWNsg/s1600/IMG_6363-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAMIM4iu64Iyimlv9cGwS9Ph5FiYt2SbNo2b2sy-R1-gVcwT4KtsLQnEiTzjEQMlfAKn63tI813byrSA6CGAzu9_Ko5hC7lz3h7LRgSYpXwCV_V1_zmMDP5KhKBg6_L2AhuczrfGWNsg/s640/IMG_6363-2.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Autumn Sangria</span></td></tr>
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<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">And finally.. the cake. This was the first recipe I decided on. It was going to be my halloween party cake since I first pinned it in way back in like February. And let me just say, it did not disappoint! I wasn’t sure about the actual cake part since when I read the recipe there were no eggs - which I thought odd, but it was really, really good! Almost like a brownie, but not overly sweet, which was good considering the rest of the stuff on the cake. I forgot to drizzle it with liquor, which I can only imagine would have made it even better. But like I said, it was fantastic and moist on it’s own. And I added a layer of caramel to the middle since I knew I would be using Twix and I wanted to connect everything. For the top I added Butterfingers, KitKat, Twix, Hershey’s miniatures, Reese’s Pieces, and Ghirardelli 60% dark chocolate chips. And thanks to Patti at </span><a href="http://patticakespatticakes.blogspot.com/"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">PattiCakes</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> for the most delicious chocolate frosting ever. Her frosting is so good, I thought ‘why try to make it myself, just get some of Patti’s!’ The cake is hard to cut, but it doesn’t really matter. Everything tastes better all piled together anyway. But it is a sugar rush! I had SO much energy after my piece I made everyone play Just Dance for a few minutes. :) The energy was helpful though when I needed to clean up after everyone left. If you’re a candy fan, I would highly recommend trying this cake, just once. It’s just so decadent and fun!</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS-8tottSb4mILYBNnwEL0534UPSrt9Di04JrJoPLwt6m1asCMpqz-51JiJEyCO3nHXkTbfh3anVlWm9acIUqo02cqa0_AxBCl-W7TQ2YoH_F7-GqaxeTBpH0SwA1tzajmCFu7RsMXgI/s1600/IMG_6324-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS-8tottSb4mILYBNnwEL0534UPSrt9Di04JrJoPLwt6m1asCMpqz-51JiJEyCO3nHXkTbfh3anVlWm9acIUqo02cqa0_AxBCl-W7TQ2YoH_F7-GqaxeTBpH0SwA1tzajmCFu7RsMXgI/s640/IMG_6324-2.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Wasted Cake</span></td></tr>
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-30210579948373823132012-11-11T19:20:00.003-08:002012-11-11T19:20:24.728-08:00Roasted fall vegetable stew<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I think fall is my favorite time of year for veggies. I love love love cauliflower and potatoes and cabbage and kale and brussels sprouts and beets and turnips, etc etc etc. And every time I make groceries I want to buy everything. So, of course, I decided to make a soup. I’ve been seeing various recipes using roasted vegetables and I thought a roasted veggie soup would be delicious. But everything I looked at (as with most vegetable soup recipes) just did not live up to my needs. I wanted LOTS of hardy, fall vegetables - a soup with ALL of my favorites. So, I kind of made this one up. And man oh man I love this soup!!! I will say now that I don’t think it’s for everyone - it’s very vinegary, which I love, but I don’t think everyone would like that. And the beets turn everything pink, as you can see, which may also turn people off, but it doesn’t bother me. It is one of the most perfect soups for me. So many chunky veggies in one bowl - I get giddy when I think about sitting down to enjoy it. It really is just a vehicle for me to enjoy all the fall veggies I like in one bowl, enhanced by a few autumn herbs and spices and with a slightly pickled flavor.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhax-BpfBUWMXlcZbMxzPOy7uftoI6FvUP1dBov3ibT7xlIlNH6Xb-q55gFAp1LHqGQCMKHN1bad6TBOroCHPpyp1wYTaB7V3rSbPEYiQu_2Mf_cU13ckIBS-7aMoYThcKp-stFAOsehXQ/s1600/IMG_6304-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhax-BpfBUWMXlcZbMxzPOy7uftoI6FvUP1dBov3ibT7xlIlNH6Xb-q55gFAp1LHqGQCMKHN1bad6TBOroCHPpyp1wYTaB7V3rSbPEYiQu_2Mf_cU13ckIBS-7aMoYThcKp-stFAOsehXQ/s640/IMG_6304-2.jpg" width="640" /></a></span></b></div>
<b id="internal-source-marker_0.9306545772124082"><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Roasted Fall Vegetable Soup</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Yield: 8</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i><u>Ingredients</u></i></span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">3 small Beets, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 medium Turnips, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Carrots, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Onion, halved, ½ sliced into sliver, ½ diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 large Russet Potato, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 large Sweet Potato, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ head Cauliflower, broken into small florets</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 medium Sweet Apple, diced into small cubes</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">5 cloves Garlic, smashed </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Olive Oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Sage, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Tbsp Rosemary, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Thyme, chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Any Other Seasonings, such as flavored salts and pepper</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Bacon Fat</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bunch Swiss Chard, chopped and washed well</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 bunch Beet Greens, optional</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 cups Chicken Stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp Chicken Bouillon</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 Bay Leaf</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 Lemons, juice only</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i><u>Directions</u></i></span></b></div>
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<b style="font-family: Times; font-size: medium;"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i><u><br /></u></i></span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Roast veggies:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 425.</span><br />
<div style="min-height: 14px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Combine beets, turnips, carrots, sliced ½ of onion, potato, sweet potato, cauliflower, apple, garlic, olive oil, sage, rosemary, thyme, salts, and other seasonings and mix well in a bowl until veggies are coated.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Put veggies into roasting pan and roast for 45 mins to an hour. Stirring every 15 mins, until veggies and tender.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">While veggies are cooking, start soup:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It large stock pot, on med. heat, melt bacon fat and add diced ½ onion. Cook for about 1 min and then add a little chicken stock. Saute until onions are translucent, about 5 mins. Add greens and a little more stock (just the cover greens) and cook for about 8 mins until greens have started to soften. Add rest of stock, bouillon, and bay leaves. Stir well to dissolve bouillon. Turn down heat and simmer until veggies are done.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">When veggies are done, remove garlic cloves and add veggies to stew. Stir well mixing all of the ingredients together. Put garlic through garlic press and add to stew. Stir again.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Continue to simmer for about 20 mins (or longer) until all the flavors have melded together.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">When you are ready to serve (or store), add juice of 2 lemons and stir well.</span><br />
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-25477579902097966802012-11-11T18:58:00.002-08:002012-11-11T18:58:43.981-08:00Butternut squash soup<b id="internal-source-marker_0.9306545772124082"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I don’t always love butternut squash. But this year, for some reason, I’m constantly craving it. That and sweet potatoes. Not sure why. So I set out to find a butternut squash soup recipe that sounded good. There are a lot. But I didn’t want a lot of cream and I wanted to add either apples or pears, so that helped me narrow it a bit. I finally settled on </span><a href="http://www.williams-sonoma.com/recipe/butternut-squash-apple-soup.html"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. I ended up manipulating it a bit, so I’ve posted the recipe below. I used a couple of cans of butternut squash (rather than the Williams Sonoma jar) and I used pears instead of apples. I also left out all the spices by accident because I was so focused on the other parts of the soup. Oops. :) I really loved it though - it’s very flavorful and creamy. I love the addition of the pears but I think my pears needed to be a bit riper, I would’ve liked it to be slightly sweeter. And I think I would play with spices next time. In the photo below, I actually did a drizzle of maple syrup and that was fabulous!! I would also like to try it using fresh, roasted squash rather than the can.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.9306545772124082"><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Butternut Squash and Pear Soup</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Yield 6-8</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbs. unsalted butter</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 yellow onion, thinly sliced</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 cans butternut squash puree</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 pears, peeled, cored and thinly sliced</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups low-sodium chicken broth</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup water</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 tbsp chicken bouillon</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3 tsp. kosher salt</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 cup heavy cream</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Freshly ground pepper, to taste</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Directions:</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In a Dutch oven or stockpot over medium heat, melt the butter. Add the onion and cook until soft but not browned, 12 to 15 minutes. Add the butternut squash puree, apple, broth, water, bouillon and salt and stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for 30 minutes. </span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add the heavy cream. Using an immersion blender or food processor and puree the soup.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG4WCdZzsJa6y_GsYZlRWWBKNoHKyAyAA299kSaIEKsUg1_nFS_LxhG_ti3H3iRdwTGoBUy9NIJ8Q3siAKTkT3KRWbI1Qo6PM1tDAkEDlomf6QaYD-IIOuYbZq1Vmh0UAQghAJPoWRh0/s1600/butternutsquashsoup_nutrition.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJG4WCdZzsJa6y_GsYZlRWWBKNoHKyAyAA299kSaIEKsUg1_nFS_LxhG_ti3H3iRdwTGoBUy9NIJ8Q3siAKTkT3KRWbI1Qo6PM1tDAkEDlomf6QaYD-IIOuYbZq1Vmh0UAQghAJPoWRh0/s1600/butternutsquashsoup_nutrition.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Based on 6 servings</span></td></tr>
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-64058562793471967312012-10-22T19:06:00.000-07:002012-10-22T19:07:03.606-07:00Spinach, Sausage and Orzo Soup<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">This is hands down one of the best soups I’ve had. I love it! I started <a href="http://www.google.com/url?q=http%3A%2F%2Fblogs.babble.com%2Ffamily-kitchen%2F2011%2F03%2F01%2Fspinach-tomato-orzo-soup%2F&sa=D&sntz=1&usg=AFQjCNGWu4zNVPe3rzeetsrYNPcwulQ_vw">here</a> but based on comments from that site, and the desire to make it slightly lower in calories, I changed a few things: I added some chicken bouillon to give more intense flavor; added some smoked sausage because I love it; and lessened the amount of orzo. I honestly was surprised at how good it came out. I think it was the bouillon and I will be using that from now on in more soups. My recipe is below.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><u>Spinach, Sausage and Orzo Soup</u><br /><span style="font-size: small;">Yield: 8 servings<br />Ingredients: <br />1 quart Chicken Broth<br />2 Bullion Cubes<br />1 cup Water<br />1 bag Fresh Spinach<br />1 pound Smoked Sausage<br />1 can Diced Tomatoes<br />¾ cup Orzo<br />1 small Onion, sliced<br />2 cloves Garlic<br />Garlic Powder, Minced Onions, Oregano, And Pepper<br /><br />Fry sausage and remove. Add oil if needed and sauté garlic and onions. Add tomatoes, spinach, chicken broth, bouillon and water and cook until spinach is wilted. Add sausage back in and add any extra spices and stir to combine. Add the orzo, cover and cook for about 20 min.</span></span></span><br />
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<br />Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-31879122580062129402012-10-22T18:50:00.002-07:002012-10-22T18:51:55.781-07:00Caramel Apple Pull Apart bread<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Oh. My. Goodness. This was amazing!! I have been waiting for fall to try a bunch of recipes like this and <a href="http://www.google.com/url?q=http%3A%2F%2Fwww.alaskafromscratch.com%2F2012%2F08%2F22%2Fcaramel-apple-pull-apart-bread%2F&sa=D&sntz=1&usg=AFQjCNE2E3ywzBZ_y1xSwxKkkVk118LFYA">this one was on top of my list</a>. I was afraid it would be difficult, but it was super easy and worth every amount of effort put into it. Right out of the oven is was warm and gooey and apple-y. So comforting. This would be so perfect for Christmas morning - when it’s cold outside - with some hot chocolate or coffee or egg nog. I really liked the “pull apart” thing too... I have several other pull apart bread recipes that I now really want to try. They’re just super fun to eat and you get so much flavor in every bite.</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Before Baking</span></span></span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">A little extra</span></span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIJxHFmHSZtvhDT3_cl1mLnOPySQjANXZRGohVV4a4qAmLnNnZBSxklQNNLfSteW9AS-pI9GS4dL00TKDcAeU6yXwh-Nl8ENDVw9StPgDTjX65IsL05VxW5SOUJABNd1v2WS3LcqerRU/s1600/IMG_2991.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKIJxHFmHSZtvhDT3_cl1mLnOPySQjANXZRGohVV4a4qAmLnNnZBSxklQNNLfSteW9AS-pI9GS4dL00TKDcAeU6yXwh-Nl8ENDVw9StPgDTjX65IsL05VxW5SOUJABNd1v2WS3LcqerRU/s1600/IMG_2991.jpg" width="426" /></a></div>
<br />Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-48329114286531629782012-10-22T18:14:00.003-07:002012-10-22T18:14:53.863-07:00Sunday Dinners: Pork Loin with mustard, roasted cauliflower, peach tart<b id="internal-source-marker_0.8492740686051548"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This is the start of several posts. I got a bit behind because, well, life is busy. So this dinner was made quite a while ago, but I still wanted to capture my thoughts.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This was a quick, ‘let’s make something for dinner’ meal. It actually started with the peaches because I had a bunch from the Harry and David box we got. Then, we had just watched a ‘Giada at Home’ episode where she made this pork loin and put it on a sandwich, but I thought it would be good by itself. And since cauliflower is in season, I thought the balsamic roasted cauliflower would be a good side.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pork-tenderloin-sandwiches-with-honey-mustard-recipe/index.html"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This was the recipe</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> we used for the pork. I followed the recipe exactly, but instead of putting it on bread, we just carved it and spooned the mustard sauce on top. It was fantastic! The pork loin came out tender and juicy and the mustard sauce is a perfect flavor complement.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.8492740686051548"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbW3v9VwZc5nBOb30WYQV4m30t9Yqru-BCQFQOvCApuLgwA0YbsAwXup9jbOvZZrtaK1ihkKBlazt6gQO0Z6jTh8OWpZrVN_eNc4u17637GRPupThkw3g3xMkrR6GKabsw46ppejEXhs8/s1600/IMG_2896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbW3v9VwZc5nBOb30WYQV4m30t9Yqru-BCQFQOvCApuLgwA0YbsAwXup9jbOvZZrtaK1ihkKBlazt6gQO0Z6jTh8OWpZrVN_eNc4u17637GRPupThkw3g3xMkrR6GKabsw46ppejEXhs8/s1600/IMG_2896.jpg" width="640" /></a></span></b></div>
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</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I’ve been holding onto the cauliflower recipe for a little while waiting for the fall. I actually have several cauliflower recipes I want to try. </span><a href="http://www.eatingwell.com/recipes/balsamic_parmesan_roasted_cauliflower.html"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This one was really easy and tasty.</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> However I hate chopping up cauliflower! It gets everywhere! I find teeny, tiny, little, white pieces for days afterwards. If anyone has tips on how to chop it without that happening, please share. The only thing I changed was I used chopped oregano and thyme instead of marjoram.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><div class="separator" style="clear: both; text-align: center;">
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</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Finally I made the peach galette. The hardest part about this recipe was finding a pie crust recipe that i liked. I’m not afraid of making pie crust, but I wanted something interesting. </span><a href="http://southbrooklynpost.com/2011/02/pie-mavens-share-recipe/"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I found this one from Four and Twenty Blackbirds</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> in Brooklyn and it sounded delicious. And it was! I will definitely use this as my go to pie dough from now on. It was perfectly flaky and doughy underneath. And the cider adds this subtle layer of tartness that makes the crust just slightly more interesting that your normal pie crust.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Here is the total recipe..</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Peach Galette</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">(Filling adapted from </span><a href="http://www.seductionmeals.com/2008/09/peach-galette.html"><span style="color: #1155cc; font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Seduction Meals</span></a><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">)</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients: </span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 ¼ cups Unbleached All-Purpose Flour</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ Tbsp Sugar</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp Salt</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 stick Unsalted Butter, cut into small pieces and chilled </span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup Cold Water</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">⅛ cup Cider Vinegar</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3-4 Peaches, cut in ¼ inch wedges</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Brown Sugar</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Unsalted Butter, cut into small cubes</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Egg Yolk</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Raw Sugar</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For Crust:</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Combine 1 cup cold water, ⅛ cup cider vinegar and ice</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add dry ingredients to food processor and pulse 3 times. Add chopped, cold butter and pulse 5 times until the dough resembles a coarse meal.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Slowly add the ice water and vinegar mixture (8-10 tbsp) until the dough just comes together - being careful not to overwork. Aim to create a marbleized effect, so that the butter is still visible.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Wrap in plastic and shape into round disc. Chill 1 hour or more before use.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Remove dough from fridge and roll disc of crust out to fit about a 10-12 inch diameter, about ⅛ to ¼ inch thick. Place back in fridge till ready to use.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Meanwhile...</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Place sliced peaches in a bowl and add 2 tbsp of sugar and toss.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 425 F. Gently lift crust and place this onto a cookie sheet covered with parchment.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Starting about 1 ½ inches from the edge, place peach slices on the dough from the outside to the center. Dot butter throughout. Fold over the edge of the dough, overlapping the fruit. </span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Whisk the egg yolk and brush this mixture over the rim of the galette. Sprinkle the raw sugar over the galette and the rim.</span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Bake until browned, about 20 - 30 minutes. Remove from oven and let cool for about 10 minutes. Loosen the edges and center with a spatula. Lift the parchment to a cooling rack and carefully slide off onto the cooling rack or platter.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br />
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</span></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-78087400316261220852012-09-28T20:39:00.000-07:002012-09-28T20:39:39.163-07:00Cheesy Veggie Soup<b id="internal-source-marker_0.5784140799660236"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I know, another soup recipe. What can I say, I like soup! I’ve been trying out several recipes that remind me of fall. I wanted a cheesy, broccoli soup and there are so many recipes out there for this. But so many of them use a lot of cream and honestly, besides the calories and fat, I don’t actually like it to be </span><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">too</span><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> cheesy. So I looked and looked and finally settled on adapting a recipe from this one at <a href="http://luluthebaker.blogspot.com/2011/09/cheesy-vegetable-chowder.html">Lulu the Baker</a>. As you can see, it’s mostly the same, but I used almond milk and less cheese. I think next time I would do as her recipe suggests and add a little chicken bouillon. (I’ve recently discovered how yummy that addition can be - more to come in a later blog). But I felt the cheesiness was just right for my taste. Also, it doesn’t freeze all that well - I find most cheesy soups don’t - but it’ll do.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.5784140799660236"><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">6 Servings</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Ingredients:</u></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Butter</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup Chopped Onion</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup diced Carrot</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 stalks Celery, finely chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Minced Garlic</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">4 cups Chicken Broth</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 large Baking Potatoes, peeled and chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Flour</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ cup Water</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">⅔ cup Almond Milk</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 cups Chopped Broccoli</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup Shredded Cheddar Cheese</span><br /><span style="background-color: white; color: #444444; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt, and serve.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">
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<b id="internal-source-marker_0.5784140799660236"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><b id="internal-source-marker_0.5784140799660236"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISTXltmEiizi7w3eNPIhCnY27Qk24eBHZouMykqZ-0e8G4Xwxwhw7sCg7RHZnX6HJkJhkGSZSrml_gTY9VhXbOfbSg9t5dV6pJmEVUveiAW_hpX4i_epWBgsAIO70u8h0yitjPtolGDY/s1600/cheesyveggiesoup.tiff" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhISTXltmEiizi7w3eNPIhCnY27Qk24eBHZouMykqZ-0e8G4Xwxwhw7sCg7RHZnX6HJkJhkGSZSrml_gTY9VhXbOfbSg9t5dV6pJmEVUveiAW_hpX4i_epWBgsAIO70u8h0yitjPtolGDY/s1600/cheesyveggiesoup.tiff" /></a></span></b></span></b></div>
Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com1tag:blogger.com,1999:blog-2572606138059719625.post-50296687027711357022012-09-17T19:12:00.002-07:002012-09-17T19:13:22.550-07:00Russian Cabbage Soup<b id="internal-source-marker_0.8280308663379401"><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Several weeks ago, Elena at </span><a href="http://eatcakeandloseweight.wordpress.com/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Eat Cake and Lose Weight</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> posted this yummy sounding recipe for </span><a href="http://eatcakeandloseweight.wordpress.com/2012/07/27/russian-meat-and-cabbage-pie/"><span style="color: #1155cc; font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Russian Meat and Cabbage Pie</span></a><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. I love cabbage and I love turkey and I love anything in a pie shell, so I definitely want to try this recipe. However, when she posted it, I was really looking for a soup recipe to try, so I decided to turn it into a soup. I was really happy with how it turned out. I took out the egg and pie shell (obviously) and added chicken stock. It made a lot of soup, which I love because I can freeze it and I don’t have to think about soup for awhile. I think when I make it again I will try adding some more herbs (oregano and bay and sage come to mind) and chicken bouillon to bump up the flavor a bit since the addition of the stock kind of waters the flavors down a bit. Also, I may try smoked sausage. I’m in love with smoked sausage right now and I think it would go well with the cabbage. And the addition of yummy croutons on top would not be a bad thing either! :)</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.8280308663379401"><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Yield: 8 Cups</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 pound Lean Ground Turkey</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 head Cabbage, finely chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Sweet Onion, finely chopped</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">4 cups Chicken Stock</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">6 ounces No-Sodium Added Tomato Sauce</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Directions:</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Thoroughly brown turkey meat. Add the cabbage and onion in small bunches at a time in order to fit everything in the pot. Cook until everything is soft - about 15-20 minutes</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add chicken stock and tomato sauce. Bring to boil and then turn down to simmer for about 20 more min until all flavors have combined.</span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: 'Trebuchet MS'; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add dollop of greek yogurt right before serving if desired.</span></b><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Nutrition Facts for Cabbage Soup</span></td></tr>
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com1tag:blogger.com,1999:blog-2572606138059719625.post-20699023209016907952012-09-03T18:17:00.001-07:002012-09-03T18:17:48.482-07:00Turkey Chili<b id="internal-source-marker_0.32640148466452956"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Each fall we have a chili cook-off at work. Last year I came up with what I termed an “Italian Chili” - bacon, ground pork, italian sausage, chili beans, tomatoes, italian spices, and some other yummy ingredients. Our team didn’t win, but I was pretty happy with my recipe and have since made it a couple of times. However, I know it’s not low-cal, so I recently decided to adjust it to make it a little more healthy. I started out by sauteing the onions and garlic in water because I didn’t need the extra oil. I took out the bacon and changed the meat to ground turkey thigh. I also decreased the amount of meat a bit. I used </span><a href="http://en.wikipedia.org/wiki/Azuki_bean"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Azuki Beans</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> because that’s what I had on hand and I ended up loving the flavor they added to the dish - they are meaty and taste a bit like a pinto bean which I think worked well with the Italian flavors. I ended up with something that is about 220 cals per serving and I really love the flavor! It’s perfect for fall - warm and cozy and rich. I like to turn mine into a frito pie, but I think it would be good by itself, as a sandwich, or to use with lettuce wraps.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<b id="internal-source-marker_0.32640148466452956"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30spZpMjFsFUAUekPaVSgnMOf3Q6sMcq6poLiLkQUD7ISG6PxJxNbkhvjBgDxzBsHQZniW-ZL9lkUjOJun_FtuZ3ObB9fq1AVQZYscWauLVDG0WR4FDDrNUVzUWslGnSnLjfJ1tzR0r8/s1600/IMG_2701.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30spZpMjFsFUAUekPaVSgnMOf3Q6sMcq6poLiLkQUD7ISG6PxJxNbkhvjBgDxzBsHQZniW-ZL9lkUjOJun_FtuZ3ObB9fq1AVQZYscWauLVDG0WR4FDDrNUVzUWslGnSnLjfJ1tzR0r8/s640/IMG_2701.jpg" width="640" /></a></b></div>
<b id="internal-source-marker_0.32640148466452956"><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"><u>Italian Turkey Chili</u></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Servings: 4-8 (I had 8 servings)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">¼ cup Water</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Onion, coarsely chopped</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">3 cloves Garlic, chopped (1 ½ tablespoons)</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Paprika</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Bay Leaf</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 ½ tsp Dried Oregano</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp Cayenne Pepper</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 ¼ tsp Salt</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">½ tsp Pepper</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 pound Ground Turkey Thigh</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 cup Water</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 can Beans, undrained</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 can Fire Roasted Diced Tomatoes (Low Sodium), undrained</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">4 Tbsp Fine Cornmeal, or masa harina</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbsp Cider Vinegar, or other vinegar</span><span style="font-family: Arial; font-size: 12px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Directions:</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Add ¼ cup of water to dutch oven and heat on high. Once hot, add onion and cook for 3-4 mins. Add garlic and cook for 30 seconds. Add paprika, bay leaf, oregano, cayenne, salt, pepper, and ground turkey. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the turkey is cooked through, about 10 minutes.</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Stir in water, beans, tomatoes, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens and flavors blend, about 45 minutes. It may be necessary to add a little water to thin the chili. Serve hot, garnished with desired toppings.</span></b>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-68752374171816858012012-08-27T18:20:00.001-07:002012-08-27T18:20:50.787-07:00Petit Fours<b id="internal-source-marker_0.36459990544244647"><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Being from New Orleans, I love </span><a href="http://www.gambinos.com/shop/product_info.php?products_id=64"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">petit fours</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. Yummy, moist, little cakes with sweet frosting. But apparently, the French refer to more than just a yummy, small, square piece of cake as a petit four. I recently bought </span><a href="http://www.phaidon.com/store/food-cook/the-art-of-french-baking-9780714862576/"><span style="color: #1155cc; font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The Art of French Baking</span></a><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> and I want to make everything in it. I decided to just go through the book one recipe at a time since there aren’t photos of everything and I know I will be too picky if I try to read every one. Plus I want to just try different things - sometimes I feel like when I read recipes, I get too critical and then end up not branching out and learning new things. </span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The book starts with small cakes. The first set of recipes are for babas, for which I have no pan (I will go back to them later), so I skipped to petit fours. It’s a very basic recipe of flour, eggs, vanilla, salt, superfine sugar, baking powder, butter and raisins. They came together very easily and they are very much like little scones. Sweet, but not overly so. Moist, but with a crumbly texture. And the raisins provide perfect, little bursts of sweetness. I really like them, but they are certainly not the petit fours I grew up with. They have many variations in the book and I’m looking forward to making them all!</span><br /><span style="font-family: Arial; font-size: 15px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vP0GScTWrn1zExAFPo97p_Ab8iVyHy5_PTB2tp3YB4pPxihO5slwlgxl7WAsXIjdNiYifZKbQ8hjefKXjjhoaTjlM4dnoegfXCgNMNnNW98vjiNL4bGresB3_Oi0b_Dn0lez8goDgAM/s1600/IMG_2194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vP0GScTWrn1zExAFPo97p_Ab8iVyHy5_PTB2tp3YB4pPxihO5slwlgxl7WAsXIjdNiYifZKbQ8hjefKXjjhoaTjlM4dnoegfXCgNMNnNW98vjiNL4bGresB3_Oi0b_Dn0lez8goDgAM/s640/IMG_2194.jpg" width="640" /></a></div>
Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com1tag:blogger.com,1999:blog-2572606138059719625.post-76077121889966736452012-08-14T21:37:00.001-07:002012-08-14T21:37:16.513-07:00Cheers London, Ola Rio!<div class="separator" style="clear: both; text-align: left;">
<b id="internal-source-marker_0.3371620692778379" style="text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I love the Olympics. For 17 days, every 2 years, I watch everything the Olympics has to offer. This weekend I was watching wrestling. I would never watch wrestling, but the American was in the bronze medal match and it was super exciting.</span></span></b></div>
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<b id="internal-source-marker_0.3371620692778379" style="text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Before the Opening Ceremonies, life was a bit busy, so I didn’t get it together enough to do a dinner. But I had one on Sunday for the Closing Ceremonies and I think that may be better because we got to celebrate both cultures. I made a mix of British food and Brazilian food (since they are hosting 2016).</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This was the menu:</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Appetizers:</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Bangers and Smashed Sticks</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Salt and Vinegar crisps</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cheese tray with 2 British cheeses, 1 Spanish cheese (since I couldn’t find anything from Brazil or Portugal), and a British Jam</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Main dishes:</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cheese Rolls</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Brazilian Style Chicken And Rice Pot</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Collard Greens</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dessert:</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Jaffa Cakes</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">-</span><span style="font-size: 9px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Brazilian Sweet Corn Pudding</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I think I was most excited about the bangers and smashed sticks. I wanted an appetizer that drew from British cuisine and I came up with this one because of </span><a href="http://www.williams-sonoma.com/recipe/crispy-smashed-potatoes.html?cm_src=RECIPESEARCH"><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. I thought I would make those potatoes and skewer a piece of sausage to it and then drizzle the whole thing with onion gravy. </span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Notes:</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- I went with small Yukon golds, but I think I would maybe try a slightly smaller potato next time – maybe even the colorful fingerlings. And fry them off a little longer.</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- The onion gravy recipe needed more salt and cornstarch</span><br /><span style="font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">- German smoked sausage was a good choice</span></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">Bangers and Smashed Sticks</span><br /><span style="font-family: Arial; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span><br /><span style="font-family: Arial; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">Potatoes</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">8 </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Baby Yukon Gold Potatoes</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, each 1 to 2 inches each in diameter</span><br /><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Sea Salt</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, to taste</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Fresh Rosemary Sprig</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 Tbs. </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Unsalted Butter</span><br /><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Freshly Ground Pepper</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, to taste</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Fresh Thyme</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, chopped</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Fresh Flat-Leaf Parsley</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, chopped</span><br /><span style="font-family: Arial; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">Sausages</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 package </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">German Sweet Smoked Sausage</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, chopped into 1 inch pieces on a diagonal</span><br /><span style="font-family: Arial; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;">Onion Gravy</span><span style="color: #ebbc3f; font-family: Arial; font-size: 13px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 medium </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Onion</span><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, thinly sliced</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Canola Oil</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Butter</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Sugar</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1/2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Balsamic Vinegar</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">350 ml </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Beef Broth</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cornstarch</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">2 tsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Cold Water</span><br /><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Salt And Pepper</span><span style="color: #ff6d47; font-family: Arial; font-size: 23px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #dfa325; font-family: Arial; font-size: 12px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 12px; vertical-align: baseline; white-space: pre-wrap;">Directions:</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Put the potatoes in a large pot and add water to cover by 3 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium/low and simmer until the potatoes are tender when pierced with a fork, about 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">sheet and let cool. Using hand, carefully smash each potato to about 1/2-inch thickness.</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Meanwhile, for the gravy, melt the oil and butter in a large saucepan over a gentle heat. Add the onion and cover with a lid. Cook slowly for approx 10 mins or until the onions are soft and translucent. Add the sugar and balsamic vinegar to the onions and stir well. Cover with the lid and continue to cook for a further 5 minutes. Add the stock and boil gently uncovered for 5 minutes. In a heatproof jug or bowl mix the cornstarch/flour with the cold water to a thin paste. Pour a little of the hot gravy into the starch mixture and mix thoroughly. Pour the starch mixture back into the gravy, raise the heat to high and boil for 10 minutes or until the gravy is slightly thickened. Keep warm until ready to serve.</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">In a square stainless-steel griddle pan over medium-high heat, fry off the sausage pieces - about 3-5 mins per side depending on how crispy you want them. Removed the sausages and place on paper towel to drain. Add the rosemary sprig to the pan and fry in sausage fat until crispy, about 1</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">minute. Working in batches and adding more olive oil to the griddle pan as needed, sear the smashed potatoes, turning once, until well browned and crispy, about 3 minutes per side; Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper.</span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #2b2215; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">To serve, place potatoes on plate, place piece of sausage on top, skewer with toothpick or broken bamboo skewer (recommended). Drizzle gravy over each appetizer and sprinkle with thyme and parsley. Serve immediately. Serves 8.</span></b></div>
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<b style="text-align: -webkit-auto;"><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The main dishes were all Brazilian inspired. After some research, it was clear the cheese rolls were a must. </span><a href="http://www.ourbestbites.com/2011/02/quick-brazilian-cheese-rolls-pao-de-queijo-2/"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I found this recipe</span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">, which was ridiculously easy! They end up very much like a little cheesy popover which is evil because it’s so easy to inhale several of them without even realizing it. Our gathering was only 4 people and I made 24 mini-rolls and 5 “cupcake” size rolls and at the end of the night, I had 4 minis left.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXVSZS-YubhWb6nn7roRtw9C2kEUxcWAGNRZgW9zxXnPo87k-IfrUD5QrIw0k87U_CuxZ4wADelCPkLDpSSuKEPajLzVFMk_7jC_X9KCduqQKtUSrlDMNzieUwuQRpHVf1jAczlzIrSs/s1600/IMG_2090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXVSZS-YubhWb6nn7roRtw9C2kEUxcWAGNRZgW9zxXnPo87k-IfrUD5QrIw0k87U_CuxZ4wADelCPkLDpSSuKEPajLzVFMk_7jC_X9KCduqQKtUSrlDMNzieUwuQRpHVf1jAczlzIrSs/s640/IMG_2090.jpg" width="640" /></a><b style="text-align: -webkit-auto;"><br /></b></div>
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<b style="text-align: -webkit-auto;"><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Elena over at </span><a href="http://eatcakeandloseweight.wordpress.com/"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Eat Cake and Lose Weight </span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">has a Brazilian relative and he recommended Chicken with Lemon. After some searching, </span><a href="http://www.yummly.com/recipe/Brazilian-Style-Chicken-And-Rice-Pot-Recipezaar"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I found this recipe</span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. It’s not chicken with lemon, but it sounded so delicious. It was very easy to make and the flavors are pretty fantastic. However, my chicken was dry again. Not sure if it was because I browned it too long before adding the liquid, or maybe I’m just not buying the best chicken. I have had the best experiences with meat from Whole Foods, so I think I’m going to try buying my meat from them only.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Also, the recipe calls for a Sozan Goya spice packet, but I didn’t want to buy a pre-mixed packet so I made my own based on some research.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Spice mix</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Salt</span><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Pepper</span><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Garlic Powder</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Ground Coriander</span><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Oregano</span><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp </span><span style="color: #ff6d4a; font-family: Arial; font-size: 13px; font-style: italic; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Paprika</span><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Dsr5cFSiRU0C_jsfU2f-IvDmAjMubZg0oLk9OGa6XRA1oI42ubNCTUqd26Pg_A7bxZyX5UyjVeTwuJ6yC8kWFcKt5qpwcd0cHMH_y4kxVGYbJfv_-xgono-cs6KTC7QDqgT-SZDyfRc/s1600/IMG_2124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Dsr5cFSiRU0C_jsfU2f-IvDmAjMubZg0oLk9OGa6XRA1oI42ubNCTUqd26Pg_A7bxZyX5UyjVeTwuJ6yC8kWFcKt5qpwcd0cHMH_y4kxVGYbJfv_-xgono-cs6KTC7QDqgT-SZDyfRc/s640/IMG_2124.jpg" width="640" /></a><b style="text-align: -webkit-auto;"><br /></b></div>
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<b style="text-align: -webkit-auto;"><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I also wanted a side dish and I noticed that sauteed collard greens (Couve a Mineira) is a popular Brazilian dish. I’m a little in love with collard greens right now, so I wanted to try that. </span><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/portuguese-feijoada-with-accompaniments-vinaigrette-rice-collard-greens-recipe/index.html"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This is the recipe I used</span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> and again, super easy. It didn’t say what type of beer to use though. We looked for a Brazilian beer, but couldn’t find anything so we went with a British beer that, in the end, wasn’t malty enough. The collard greens are so bitter, we needed something to counteract that and bring some sweetness. Also, I think I would cook it a bit less - but that may be just me - I like some crunch to my greens.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n3qt4MlEXBxubKO99Z-0n6mSWF5uSPKY5cf7ZjPvDIFk-37f-mIa5yHqqFJCwqC9mr7DQTmfhOnvy67GFBm5JxlmcsVeKiDhseajm77_Xv0cM_zS_lJZT4WhujSE7cnRWt2KXIzLhxE/s1600/IMG_2120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4n3qt4MlEXBxubKO99Z-0n6mSWF5uSPKY5cf7ZjPvDIFk-37f-mIa5yHqqFJCwqC9mr7DQTmfhOnvy67GFBm5JxlmcsVeKiDhseajm77_Xv0cM_zS_lJZT4WhujSE7cnRWt2KXIzLhxE/s640/IMG_2120.jpg" width="640" /></a><b style="text-align: -webkit-auto;"><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br /></span></b></div>
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<b style="text-align: -webkit-auto;"><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For dessert I bought some </span><a href="http://en.wikipedia.org/wiki/Jaffa_Cakes"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Jaffa Cakes</span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> because they are delish!! And I made a sweet corn pudding. I LOVE sweet corn. In all forms - cob, creamed, blanched, sauteed with butter, all of it - it’s just so good. So when I saw that sweet corn pudding was a popular dessert I was so excited! </span><a href="http://southamericanfood.about.com/od/desserts/r/curaucornbrazil.htm"><span style="color: #1155cc; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I went with this recipe</span></a><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. I did run into some issues though. Everything seemed fine until I started cooking it. I cooked it and cooked it and it wasn’t getting and thicker. But none of the recipes I found called for cornstarch, because, well it’s corn - it’s already starchy. So I didn’t want to add it for fear I would mess it up. I decided just to put it in the fridge and hoped it would set. In the morning though, it was still soupy. I was still rejecting the cornstarch idea though and I decided to whip some cream and mix that in to try to make a mousse. No go. Let me say - it was super tasty, but just soupy. Finally I put everything back on the stove and added 4 Tbsp cornstarch. Worked perfectly! It thickened almost immediately. I put it in the fridge and once it was set I added it to parfait glasses and alternated with the whipped cream I had made. Then topped with cinnamon. It was so yummy!! You do have to really like corn, because it is very corny, but mmm mmm good.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Some notes - trust my instincts; I should’ve just added cornstarch immediately. And next time, really get more of the cob and pulp because I think that’s where more starch resides.</span><br /><span style="color: #222222; font-family: Arial; font-size: 13px; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
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Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-51632486430996590752012-08-09T21:38:00.000-07:002012-08-09T21:38:03.100-07:00An Indoor Picnic<div style="text-align: left;">
<b id="internal-source-marker_0.33801685995422304" style="text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The past 2 weeks I’ve taken a bit of a break on the blog because it’s been all Olympics! I love them. Plus I had a wonderful time last weekend hanging out with one of the best women on the planet.</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">A couple of weeks ago though, we had my cousin and her fiance over to hang out, watch Olympics and eat yummy food. I went a little crazy and offered them 3 “menus” to choose from (I’ll write more about that in another post) and they chose the “Indoor Picnic” menu. </span></span></b><br />
<b style="text-align: -webkit-auto;"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The original menu was:</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Appetizer: Charcuterie</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Main: Buffalo Turkey Burgers</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Side: Potato Salad</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Dessert: Ice Cream Sandwiches</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">They decided the Oreo Brownies from one of the other menus sounded more appealing, so I made those instead of the ice cream sandwiches.</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">We started with the charcuterie. I was kind of glad they picked this menu because this appetizer required no cooking. We went to </span><a href="http://www.antonellischeese.com/"><span style="color: #1155cc; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Antonelli’s</span></a><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> and got a couple of British cheeses (a nod to the Olympics) and some salami and a couple of types of pepperoni. I bought olives and cornichons, but of course forgot to put them out. But it was ok because everything was delicious and we had plenty of food.</span></span></b></div>
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<b id="internal-source-marker_0.993224898353219"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><b id="internal-source-marker_0.993224898353219"><b id="internal-source-marker_0.993224898353219"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQK7VNSbUGArDay9AL8c0qV8dS9d4tQ7Cig-YmssRWuHpq67QLBMsJB3bYnwwJ36UJNJ0KdBKzj0C-MMnrcPtdcgZzlreVHoKOM3BtnFs-O5iSR4Qqs7inXfMvNmiGXi0JCP5vzwWVp8/s1600/IMG_1773-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQK7VNSbUGArDay9AL8c0qV8dS9d4tQ7Cig-YmssRWuHpq67QLBMsJB3bYnwwJ36UJNJ0KdBKzj0C-MMnrcPtdcgZzlreVHoKOM3BtnFs-O5iSR4Qqs7inXfMvNmiGXi0JCP5vzwWVp8/s640/IMG_1773-2.jpg" width="640" /></a></b></b></span></span></b></div>
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</b></span></span><b id="internal-source-marker_0.8335524299181998"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The buffalo turkey burgers came from </span><a href="http://naturallyella.com/2010/03/30/buffalo-wing-turkey-burger/"><span style="color: #1155cc; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. We used ground turkey thigh meat because it’s higher in fat and when I made the patties I replaced ½ the pepper with paprika. I love paprika and thought it would work really well in this recipe. It’s too hot to cook outside though so we made them inside on the grill pan. Instead of cooking them in aluminum foil, we cooked them almost all the way and then finished by basting them with the hot sauce and butter mixture then topped them off with provolone cheese.</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For condiments I made caramelized onions - just a tbsp butter, tbsp olive oil, and 2 thinly sliced onions in a pan over medium/high heat for about an hour; blue cheese salad dressing to use instead of mayo; pickles made with hops; lettuce and tomato.</span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Verdict: I love these burgers! They were juicy and all the herbs and spices added to the ground turkey made it very flavorful. I would baste it a bit longer to get more of the “buffalo” flavor and reserve some of the butter and hot sauce mixture for a condiment. I plan on trying the ground turkey thigh meat for other burgers though because this was the best burger I have tried since adding meat back into my diet.</span></span></b><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br /><br />
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</span></span><b id="internal-source-marker_0.8327639235649258"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">For sides we had some chips and a somewhat less traditional potato salad. I went the vinegar route instead of mayo for the dressing. </span><a href="http://www.marthastewart.com/340190/potato-salad-with-cornichons-and-capers"><span style="color: #1155cc; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">This Martha Stewart recipe</span></a><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> caught my eye because I love cornichons and capers. The only thing I changed is I used all yellow fingerling potatoes because I wanted to keep the color light. And I forgot the parsley. But overall it was a very tasty potato salad. I really prefer the vinaigrette to mayo - the sourness and saltiness of the vinegar and the pickles goes so well with the butteriness of the potato. And the various textures make it fun to eat as well.</span></span></b><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br />
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<span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"></span></span></span><b id="internal-source-marker_0.6459967812988907"><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">Then there was dessert. Wow - am I glad they switched to the Oreo brownies. The initial recipe I had called for 2 cups of sugar and I thought that was way too much, so I went on a search for what seemed like a good brownie recipe and then figured I’d just add the oreos. </span><a href="http://www.marthastewart.com/336535/mint-chocolate-brownies?center=276956&gallery=275401&slide=256263"><span style="color: #1155cc; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I ended up with this one</span></a><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">. But then I decided I wanted to make them more interesting. </span><a href="http://www.foodnetwork.com/recipes/oreo-cookies-recipe/index.html"><span style="color: #1155cc; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">I have this recipe</span></a><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> for homemade oreo cookies, so I made a batch of the “cream” from that recipe and used it as icing. Then covered the whole thing with oreos. These were seriously yummy brownies. Uber decadent - but worth every calorie. I usually have pretty decent willpower - I can eat one of something and then bring it to work to share or only eat one piece per night - but I struggled with these. They were a bit too high in calories for an evening dessert (although not as bad as you would think), but I hated to bring them to work because I wanted them all! I would like to try the brownie recipe by itself and with other additions - peanut butter cups, butterfingers (would be good for Halloween), and peppermint patties (as in the original recipe). And the icing may become my “go to” icing for everything including cakes. It was delicious and had a consistency I really loved.</span></span></b></b><div>
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</span></span></b><b id="internal-source-marker_0.650622135726735"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: Trebuchet MS, sans-serif;">Finally, I also made a large batch of tea with lemonade. Nothing fancy, but I wanted to use my new beverage jar and I thought it was a good picnic drink. Using my Maw Maw’s tea method, I brewed 6 bags of Lipton the night before - brought it to a boil and then turned it off and let it sit, covered, overnight on the stove. I know it sounds crazy, but it results in some yummy tea. Normally, in the morning, I would heat it back up, add a lot of sugar and mix it with more water. But this time I mixed it with a store bought lemonade that already had sugar and then added some lemon slices for garnish. I found it very refreshing and I do love my beverage jar!</span></span></b><b><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><br />
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</span></span></b></div>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-17191123577162074372012-07-24T21:24:00.001-07:002012-07-24T21:24:12.579-07:00The Ultimate Strawberry Cake<div style="background-color: transparent;">
<b id="internal-source-marker_0.7848306396044791" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I realized recently that strawberry season was quickly drawing to a close and I wanted to try just one more time to find a recipe that could replace my boxed birthday cake.</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After making the one for my birthday I decided my cake needed the following aspects to make it better:</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1) The texture needed to be fluffier</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2) More strawberry flavor</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">So I set out first to find a fluffy cake recipe, then I would deal with how to get strawberries in it. I found </span><a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this recipe</span></a><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and based on the amount of testing she did and the description of the texture, I felt fairly confident this would be a good cake to start with.</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Then I set out to research using purees in cake. And just like everything else on the internet, you can find a lot of opinion on this. There were a few things that caught my attention while searching though - some people said that heating up the fruit beforehand made the flavor more intense and several people said strawberries lose their flavor when baked in the cake. So I started thinking about what intensifies the flavor of strawberries and balsamic vinegar came to mind. I decided to make a puree by cooking some strawberries with some balsamic and honey.</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I went back to the recipe to see how I could add this into the cake and, conveniently, there was a perfect spot. The milk is split up into 2 parts and it was simple enough for me to replace some of the milk with the puree.</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I was nervous because I’d be messing with how things interact and you never know how that will turn out. I started by making the puree, so it would have a little cooling time. I used ½ pint of strawberries, 1 tbsp balsamic, and 1 tbsp honey and cooked it on medium until it became a bit jammy. Then I made the cake according to the recipe, but when it came time to add the ½ cup milk to the batter, I replaced it with the puree. It looked good, but wasn’t quite as pink as I wanted, so I added a drop and a ½ of red food coloring. I finished up the mixing, poured it in the pans and then also added diced strawberries to the top - they were a pretty small dice. I also baked off a couple of mini-cupcakes so I could taste it without messing up the cake. I baked the cake for about 35-40 mins - I find the cakes with fruit take a little longer.</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Finally they were done and cooled and we tasted our cupcakes and they were good but too small and you mostly tasted the “crust” of the cupcake. I decided to just cut a piece of cake and deal with it later when I assembled it. Again - it was good, but I was so focused on what it was “supposed” to taste like that I couldn’t really judge it on its own. Then I realized that after all this tasting, I really wasn’t sure what I was trying to achieve anymore. So the next night, I stopped at the grocery and bought the boxed strawberry cake mix. I whipped it up when I got home, cut a slice of both and tasted them. The homemade one won - hands down! The boxed mix tasted fake and was way too airy. Mine was moist and the strawberry flavor was so good and natural. It’s still not super fluffy, but it was lighter than the recipe I used for my birthday version and the texture was much more moist. And after comparing it to the boxed mix, I prefer the texture of my cake. Another interesting bit it that it gets better as it sits. This cake definitely needs to be made a few days ahead of time. I am super happy with this recipe and this will now be my new birthday cake!</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span class="Apple-style-span" style="white-space: pre-wrap;"></span></span></b><br />
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<b id="internal-source-marker_0.7848306396044791" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRutVbhXVXKLF7Bq2-ILTFCyrVpEvQGUrfGVyDOeLj90IX4yZDc0TTaLsQO86OqXLM6tqlCaGcYL97n89jJV6iWsoFtlwDXR7U34_Cm-eE974rE36Kc3tJkMG3gJART4l4XHYxvruH9M/s1600/IMG_6386.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRutVbhXVXKLF7Bq2-ILTFCyrVpEvQGUrfGVyDOeLj90IX4yZDc0TTaLsQO86OqXLM6tqlCaGcYL97n89jJV6iWsoFtlwDXR7U34_Cm-eE974rE36Kc3tJkMG3gJART4l4XHYxvruH9M/s640/IMG_6386.jpg" width="426" /></a></span></span></b></div>
<b id="internal-source-marker_0.7848306396044791" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u>Strawberry Balsamic Cake</u></span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Serves 8-10</span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><i><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></u></i></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Strawberry Puree:</span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 pint strawberries, diced</span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp balsamic vinegar</span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp honey</span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cake: <a href="http://sweetapolita.com/2011/07/fluffy-vanilla-cake-with-whipped-vanilla-bean-frosting/">(adapted from sweetapolita)</a></span></span></b></div>
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<b id="internal-source-marker_0.74022371112369" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">5 large Egg Whites, (5 ounces/150 grams) at room temperature</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/4 cup Whole Milk, (180 mL/6 liquid ounces), at room temperature</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 1/4 tsp Pure Vanilla Extract, (9 grams)</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 3/4 cups Cake Flour, sifted (11 ounces/315 grams)</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 3/4 cups Sugar, (12 ounces/350 grams)</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 Tbsp Baking Powder, + 1 teaspoon, (19.5 grams)</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3/4 tsp Salt, (5 grams)</span><br /><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">12 Tbsp Unsalted Butter, (6 ounces/170 grams), at room temperature and cut into cubes</span></span></b></div>
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<b id="internal-source-marker_0.74022371112369" style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup strawberry puree</span></span></b></div>
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<b id="internal-source-marker_0.74022371112369" style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 1/2 drops red food coloring (optional)</span></span></b></div>
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<b id="internal-source-marker_0.74022371112369" style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></b></div>
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<b id="internal-source-marker_0.74022371112369" style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="http://foodtwentyfourseven.blogspot.com/2012/05/strawberry-birthday-cake.html"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pastry cream and Frosting Directions found here</span></a></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></b></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-variant: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"><u><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions</span></i></u></span></b></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">First of all - Make this cake at least a day before needed. 2 days would be better. Do not frost until ready to eat.</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make strawberry puree. Add diced strawberries, vinegar and honey to a saucepan over medium heat. Heat, stirring occasionally, until nice and "jammy" - about 7 mins.</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Take off heat and set aside. (I actually put mine through a sieve as well, just to get some of the seeds out)</span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350°F (180°C). Grease two round 8-inch pans.<br /><br />In a medium bowl or measuring cup, combine and stir the egg whites, ¼ cup of milk, and the vanilla. Set aside.<br /><br />In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.<br /><br />Add the butter and strawberry puree, and mix on low speed until just moistened. Add food coloring if using. Increase to medium speed and mix for 1 ½ minutes.<br /><br />Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.<br /><br />Divide the batter in two, spreading it evenly with a small offset palette knife.<br /><br />Bake 20 minutes and check with a cake tester. If not done, check every 2 to 5 mins, being careful not to over bake. Let cool on racks for 10 minutes before inverting onto wire racks. It's recommended you turn cakes back up, so the tops are up and cool completely.<br /><br />Store in airtight container until ready to eat. Frost with pastry cream and mascarpone whipped cream. <a href="http://foodtwentyfourseven.blogspot.com/2012/05/strawberry-birthday-cake.html">Recipes here.</a></span></span></div>
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<span class="Apple-style-span" style="line-height: 22px;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
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<b style="font-weight: normal;"><span style="background-color: transparent; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Side note: I used the boxed cake mix to make cake balls. I mixed it with store bought cream cheese frosting and coated them in dark chocolate chips and let me tell ya, that’s the way to eat a boxed mix. Those things are tasty!!! And so incredibly easy! If you need something quick for a party, try whipping up these things - everyone will love you.</span></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rAqCYvfrp2Koa9iFMkoDLHE74cgejI8PefAHCatDgTQoS0GzbS7YNXU8u3ivHNOSK4c_gh8nKeLFD-QbektUb2R0YxwbGD7F-fybRJyUsxT4DjHxFSbpUfL99GHEqtNSSi6RYL6Fjb8/s1600/IMG_1503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7rAqCYvfrp2Koa9iFMkoDLHE74cgejI8PefAHCatDgTQoS0GzbS7YNXU8u3ivHNOSK4c_gh8nKeLFD-QbektUb2R0YxwbGD7F-fybRJyUsxT4DjHxFSbpUfL99GHEqtNSSi6RYL6Fjb8/s640/IMG_1503.jpg" width="640" /></a>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-87211781690436795712012-07-23T17:27:00.001-07:002012-07-23T17:27:35.137-07:00On the Town - El Naranjo<br />
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<b id="internal-source-marker_0.7703804527409375" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A few weeks ago, we went out with some friends to try </span><a href="http://elnaranjo-restaurant.com/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">El Naranjo</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> on Rainey St. It used to be a food truck, but is now a restaurant in a cute little house.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Several of us wanted to go there because we had seen a couple of stories on TV about how wonderful the mole sauce is. Michael and I saw a piece on Eat St. on the Cooking Channel and our friend saw </span><a href="http://www.kxan.com/dpp/news/local/austin/family-flees-violence-to-start-new-life"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this piece on a local TV network</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. Their story is amazing and the challenges they have faced to get here are overwhelming to consider. But we’re glad they are here!</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The atmosphere is pleasant and laid back, but very well appointed. And I love that the house has lots of windows, so there is an abundance of natural light. We went on a Sunday evening - it was not crowded at all - and we sat in the main dining area but there is an outdoor area in the back that I would love to try when it’s cooler.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For appetizers, we got the Queso Fundido with Chorizo and our friends got the Molotes Veracruzanos. We all shared and everything was delicious. The queso was a thick, gooey cheese with delicious chorizo on top, served with corn tortillas. And the Molotes (which I had never heard of before) where kind of like little tamales and were incredibly yummy! When we go back, I will get the same thing because both of these dishes were fantastic.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">For my main dish I got the Mole of the day (which had lots of spices and chocolate) with the pork tenderloin. This dish was amazing! I had never had mole before, so I have nothing to compare it to, but I can tell you that it was so dark and rich and intense - like no sauce I’ve ever tasted. There were so many flavors going on. And the pork was perfectly cooked and super moist. Also, once you try it, you’ll find it’s incredibly impressive that she uses no lard in her sauces!</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Dessert was Tres Leches - which you simply can’t go wrong with. But again it was the best one I’ve had. It was moist and flavorful without being “soupy” which is often associated with tres leches.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">If you live in Austin, I highly, highly recommend El Naranjo. Below is a photo our friend took of his meal... I was too busy eating. :)</span></span></b></div>
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<b id="internal-source-marker_0.7703804527409375" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></b></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V4NyT-QvQ7jZqpb0FZaS2pmp5NAch9q4RxW_LmtVxoANseRDXnhc7Khjyo7n5_lEo6ucQ2UN_7CEnVQ0al6RtWRXq8FzkFnmXl0jMUEy8zt0npQ63MKAoRBIvETilUUZXgIks9uURcI/s1600/elnaranjomeal.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0V4NyT-QvQ7jZqpb0FZaS2pmp5NAch9q4RxW_LmtVxoANseRDXnhc7Khjyo7n5_lEo6ucQ2UN_7CEnVQ0al6RtWRXq8FzkFnmXl0jMUEy8zt0npQ63MKAoRBIvETilUUZXgIks9uURcI/s640/elnaranjomeal.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks for the photo, Dave!</span></td></tr>
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<b id="internal-source-marker_0.7703804527409375" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></b></div>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-48000585971651467052012-07-10T19:53:00.001-07:002012-07-10T19:53:05.720-07:00A weeknight dinner<div style="background-color: transparent;">
<b id="internal-source-marker_0.5422112310770899" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Last week I decided to try </span><a href="http://bakedbree.com/sweet-tea-brined-chicken"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this recipe for Sweet Tea Brined Chicken</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. My husband and I love sweet tea, so this recipe really attracted me. I only wanted to make 2 breasts, so I cut the recipe in half. I used 2 large, bone-in, chicken breasts, rosemary, lemons and a sweet onion. The recipe is for cooking on an outdoor grill, but all we have is a small charcoal one and we didn’t want to mess with that on a weeknight. I decided to let it brine overnight, sear it on the stovetop and then bake it in a foil pouch to retain moisture. I like this method A LOT! I will likely start doing this from now on for my weeknight chicken dinners rather than grilling (re: </span><a href="http://foodtwentyfourseven.blogspot.com/2012/06/sunday-dinners-random-notes.html"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">other post regarding trouble with grilled chicken</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">). It was easy and clean up was a breeze and I didn’t have to stand over the stove. There are a couple of things I would do differently with this particular recipe though:</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1) Just use boneless, skinless breasts. I didn’t find the bone-in breasts made a big difference to flavor and they are a pain to eat. Maybe if I did something with the bones, but I haven’t gotten into stock making yet, so I would prefer not to have the waste.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2) Stronger tea. The tea flavor really came through in the taste, which I have to say actually surprised me. But I think I want it to be even stronger. I may even try honey instead of brown sugar. And possibly different tea types.</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmBrGK9PMyi6-TorYybw6rgwKrVN9QF4oFsKMWHPQlVLMPTyRCztJkXNnpcVjPICQwOreSRSXAlkDOCmy2v6eLXhM13sGvlAXJtChl3MNPTl_-VdPljOm1uM8OdvN9R1-1q41uFtLQ8E/s1600/IMG_1360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOmBrGK9PMyi6-TorYybw6rgwKrVN9QF4oFsKMWHPQlVLMPTyRCztJkXNnpcVjPICQwOreSRSXAlkDOCmy2v6eLXhM13sGvlAXJtChl3MNPTl_-VdPljOm1uM8OdvN9R1-1q41uFtLQ8E/s640/IMG_1360.jpg" width="640" /></a></div>
<b id="internal-source-marker_0.5422112310770899" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I also made a Panzanella salad and a Blueberry Buttermilk Pie. The salad is one I have made before and definitely one of my favorites. I had some leftover artisan bread in the freezer and a few slices of that defrosted and toasted made the perfect croutons. Also, I have recently been using </span><a href="http://www.williams-sonoma.com/products/sweet-cider-vinegar/?pkey=e%7Cvinegar%7C20%7Cbest%7C0%7C1%7C24%7C%7C5&cm_src=PRODUCTSEARCH%7C%7CNoFacet-_-NoFacet-_-Feature_Recipe_Rule%7CTop_Wide_Agrarian%20-%20copy-_-"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this vinegar from Williams Sonoma</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"> and it is amazing!! Seriously the best cider vinegar I have ever had. This is one of my own recipes - after looking at many different panzanella recipes, I picked ingredients I liked and came up with my own. I have included it below.</span></span></b><br />
<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"><br /></span></span></b><br />
<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="white-space: pre-wrap;"></span></span></b><br />
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<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><u><i>Italian Panzanella Salad</i></u></span></span></b></div>
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<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Serves: 4</span></span></b></div>
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<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></span></b></div>
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<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><u>Ingredients</u></span></span></b></div>
<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
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<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<b style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Dressing:</span></span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1/4 cup cider vinegar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1/4 cup olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">salt and pepper</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 tsp fresh oregano, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Salad:</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">3 cups artisan bread, cubed</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">2 tbsp olive oil</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">salt and pepper</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 tsp fresh oregano</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 pint cherry tomatoes, halved</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 english cucumber, cubed or halved and sliced</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1/2 medium red onion, diced fine</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1 tbsp chives, chopped fine</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">4 ounces provolone cheese, diced</span></div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">1/4 cup fresh basil, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><u>Directions:</u> </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">In a bowl, whisk together vinegar and oil and oregano; season with salt and pepper.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Cube bread, toss with oil, salt, pepper and oregano. Toast in 350 oven for 10 mins.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;">Combine tomatoes, cucumber, onion, and chives. Add bread. Add vinaigrette. Toss to combine. Cover and refrigerate at least 2 hours, and up to 8 hours. Just before serving, stir in cheese and basil.</span></div>
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<b id="internal-source-marker_0.5422112310770899" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b id="internal-source-marker_0.5422112310770899" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Gquf-YW3qAmsUZVx-rwk9IvZIX9IQD8FLwpRYQ8nkOCHVbJu370CZjqM5IDXXfntMn7pRcFzSQkdiV4UsxFK82w1UiS84SanHBfaPuEmpCSjEGcnggiNbLghQSujJGEpgENs1hfw_I/s1600/IMG_1347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh51Gquf-YW3qAmsUZVx-rwk9IvZIX9IQD8FLwpRYQ8nkOCHVbJu370CZjqM5IDXXfntMn7pRcFzSQkdiV4UsxFK82w1UiS84SanHBfaPuEmpCSjEGcnggiNbLghQSujJGEpgENs1hfw_I/s640/IMG_1347.jpg" width="640" /></a></span></span></b></span></span></b></div>
<b id="internal-source-marker_0.5422112310770899" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">
</span><br /><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The pie was sort of a toss in at the last minute - I wanted to make a dessert and I just happened to have all of the ingredients needed for </span><a href="http://www.merrygourmet.com/2012/04/finding-balance-and-a-blueberry-buttermilk-tart/"><span style="background-color: transparent; color: #1155cc; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">this pie</span></a><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">. I did not make the crust, I used the Pillsbury roll out crust that I had in the freezer. I do plan on eventually making my own pie crust dough to freeze, but I currently have 2 boxes of the pillsbury dough and I want to use that first. I also replaced the white sugar with honey. We liked the pie, but it was a bit tart. That could be because I used the honey as sweetener, but I think if I made this again I would just add a wee bit more honey rather than switching to white sugar. But the texture both right out of the oven and after refrigeration was great. Hot - it was creamy and gooey and the blueberries just popped. Cold - it had the texture of flan - creamy and custardy. It was super easy to make too and I think could be a good base for just about any fruit.</span></span></b></div>
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</div>Tibbygirlhttp://www.blogger.com/profile/09905448094802838288noreply@blogger.com0tag:blogger.com,1999:blog-2572606138059719625.post-7205068386481234582012-07-04T20:47:00.001-07:002012-07-04T20:47:17.603-07:004th of July cake<br />
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<b id="internal-source-marker_0.5773598647210747" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Last weekend I decided to try this idea I had for a 4th of July cake. </span><a href="http://adventurescooking.blogspot.com/2010/03/blue-velvet-cake-with-cream-cheese.html"><span style="background-color: transparent; color: #1155cc; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline; white-space: pre-wrap;">A few months ago I found this recipe</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">. It looked so delicious. And I instantly thought it would make a great 4th of July cake if I did one layer in red and another in blue. After reading the recipe I could tell it was an angel food-like cake. I’m not a huge fan of angel food. I want to be, but it just doesn’t do anything for me. I think it’s a texture thing. But I chose to stick with the basic recipe.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Here’s the thing... my biggest issue with baking is that I’m super impatient. And this was my downfall with this recipe. I needed to split the recipe. I was able to split the dry ingredients - no problem. The next step was to whip 11 egg whites and add the food coloring to that. So I had to split the egg whites in half in order to get the 2 colors. In hindsight I should’ve just split them before whipping, but noooo. I thought I would just whip them to soft peaks and then split them. This did not work. I should’ve at least weighed the halves, but I was too impatient. So, the red half did not get enough egg whites.</span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">I added blueberries to the blue half and chopped strawberries to the red half and I iced it with the whipped mascarpone frosting that I used on my strawberry birthday cake. The blue half did taste pretty good - so if you like angel food cake, I would highly recommend the recipe. But the red half was rubbery and yucky. The best part about the cake was the look. I did love the way it came out visually and I like the idea of doing this for other holidays, with other color combinations. But I would have to use a more traditional cake method because angel food is not for me.</span></b></div>
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