tag:blogger.com,1999:blog-62703500760293099232024-03-13T20:32:52.428-07:00 Caramel Living Two best friends.
Two lives.
One goal: a healthy and happy life full of beautiful and delicious things.Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-6270350076029309923.post-12274532330028617972015-02-21T16:32:00.000-08:002015-02-21T16:45:03.419-08:00Monster Cookie Dough DipToday I made an awesome dip that I pinned a long time ago. I found it on <a href="http://www.the-girl-who-ate-everything.com/2012/05/monster-cookie-dough-dip.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/ofLCo+(The+Girl+Who+Ate+Everything)&utm_content=Google+Reader" target="_blank">The Girl Who Ate Everything's</a> blog. I've made a few recipes of hers and they have always turned out great. Does anyone else have the problem of things not turning out as delicious as the blogger's pictures look? I made some chocolate & peanut butter brownie bars last week, and I followed the blogger's recipe exactly! Only problem... they turned out very, very strange. But anyway, TGWAE's recipes have always been spot on for me. Makes a girl like me happy.<br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a data-pin-color="red" data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a> </span><br />
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><!-- Please call pinit.js only once per page -->
<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>This dip is no different. I followed her recipe exactly and ended up with a delicious, creamy cookie dough tasting dip. Bonus, there are no raw eggs so your chances of getting salmonella are low. Woohoo, am I right? </span></div>
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You can serve this dip with graham crackers (we tried chocolate, YUM), Nilla Wafers, or for a sweet and salty treat try Ritz Crackers. Just eating it with a spoon works too. Or at least, that's what I've been told anyway. </div>
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<a href="http://www.the-girl-who-ate-everything.com/2012/05/monster-cookie-dough-dip.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/ofLCo+(The+Girl+Who+Ate+Everything)&utm_content=Google+Reader" target="_blank"></a><a data-pin-color="red" data-pin-do="buttonBookmark" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a><br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><a href="http://www.the-girl-who-ate-everything.com/2012/05/monster-cookie-dough-dip.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+blogspot/ofLCo+(The+Girl+Who+Ate+Everything)&utm_content=Google+Reader" target="_blank">Click here for the recipe.</a><br />
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Enjoy!!</div>
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Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-19937153682122911422014-06-05T11:05:00.001-07:002014-06-05T11:05:14.073-07:00Mixed Berry Streusel Coffee CakeI was starting to think I participate in this blog just to have an excuse to make naughty desserts. But then I remember... I want to please our readers. So I remind myself that it's a "need" not a "want" - it's necessary that I bring happiness to your taste buds. If I can't achieve that, what I am doing here?<br />
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Over the winter I went through a I-gotta-have-a-smoothie-everyday phase. I stocked up on frozen berries, and then naturally I lost my obsession for smoothies shortly after. I was pregnant so cravings completely took control of my life.<br />
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I wanted to use up those berries, and knew I wanted to use them in a dessert that include streusel. Yum! If you don't enjoy a good streusel topping, go immediately to the doctor, because obviously there is something wrong with you.<br />
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I found <a href="http://www.tasteofhome.com/recipes/raspberry-streusel-coffee-cake?keycode=ZPIN0414" target="_blank">this recipe</a> on the Taste of Home website. I love this site. I could spend an entire afternoon drooling over the recipes.<br />
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This coffee cake is amazing! For real, I'm not just saying it. I made two 8x8 pans. One to give away and the other for my family. Our pan was gone the next morning (yep, I had some for breakfast... with my coffee... because it's coffee cake, that's why!). I made the first two pans with raspberries. <br />
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Wait. Did you catch that? "I made the first two pans"... if you figured out that I made another 9x13 pan two days later, you are correct. That is exactly what I did. This time I used mixed berries.<br />
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If you are like me, you are not a huge fan of the seeds in certain berries. I tolerate them because the fruit is so damn good. I was concerned the filling for the cake would be too seedy. Not true. At all. I think the fact that it wasn't seedy made my love this cake even stronger.<br />
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This recipe makes more filling than I wanted to use, so I jarred and refrigerated the rest. It was great to use as jelly. I stored it for about two weeks. It may store longer, but I am not expert on that. <br />
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<b>Mixed Berry Streusel Coffee Cake </b><br />
Adapted from: <a href="http://www.tasteofhome.com/recipes/raspberry-streusel-coffee-cake?keycode=ZPIN0414" target="_blank">Taste of Home</a><br />
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<u>Mixed berry filling:</u><br />
3 1/2 cups unsweetened berries<br />
1 cup water<br />
2 tbsp lemon juice<br />
1 1/4 cup sugar<br />
1/3 cup corn starch<br />
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<u>Cake:</u><br />
3 cups flour<br />
1 cup sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 cup butter, cold & cubed<br />
2 eggs<br />
1 cup (8oz) sour cream <br />
1 tsp vanilla <br />
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<u>Streusel topping:</u><br />
1/2 cup flour<br />
1/2 cup sugar<br />
1/4 cup butter, softened<br />
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<b>Make the filling:</b><br />
<span class="rd_name">In a large
saucepan, cook berries and water over medium heat for 5 minutes. Add
lemon juice. Combine sugar and cornstarch; stir into fruit mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.</span><br />
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<b><span class="rd_name"></span>Make the cake mix:
</b><br />
<span class="rd_name">In a large bowl, combine the flour, sugar, baking
powder and baking soda. Cut in butter until mixture resembles coarse
crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). </span><br />
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<span class="rd_name"><b>Make the streusel: </b></span><br />
<span class="rd_name">Combine all ingredients into a separate bowl. </span><br />
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<span class="rd_name"><b>Bake the cake: </b></span><br />
<span class="rd_name"><span class="rd_name">Spread half of the cake mix into a greased 13-in. x 9-in. baking
dish. Spread berry filling over batter; spoon remaining batter over
filling. Sprinkle streusel over top. </span></span><span class="rd_name"><span class="rd_name"><span class="rd_name">Bake at 350° for 40-45 minutes or until golden brown.</span></span></span><br />
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<span class="rd_name"><span class="rd_name"><span class="rd_name">Serve warm or cool. Both are equally delicious! </span></span></span><br />
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<span class="rd_name"><span class="rd_name"><span class="rd_name"> </span></span></span><br />
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Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-38024189907936766092014-05-22T09:32:00.001-07:002014-05-22T09:32:37.313-07:00Omelette Quesadilla and WrapOnce again life became crazy busy, and I was forced to put my blog posts on hold. Long story short - I carried twins for another couple. At 28 weeks, I was admitted into the hospital for Pre-eclampsia with severe features. My only severe feature was high blood pressure, but it was high enough that I had to remain in the hospital until I delivered. You can read more about it <a href="http://ababyor2foryou.blogspot.com/" target="_blank">here</a>. On top of that, I was also taking a college English course on-line. Life is now getting back to normal after the twins were born and my English course is winding down.<br />
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I'm excited to get back in the kitchen. I have some fun ideas I'd like to start doing. Almost a year ago, I received my grandma's old recipes, like old as in - handwritten on recipe cards. I'd like to dedicate a post each month to making something from her collection of recipes. Also, I am continuing to make a baked good once a month for a year as part of my daughter's <a href="http://caramelliving.blogspot.com/2013/11/carrot-cake-whoopie-pies.html" target="_blank">mission trip fundraiser</a>. I'm hoping to dedicate a post to this as well. <br />
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Today I have two delicious and satisfying breakfast ideas. Yeah... my <a href="http://caramelliving.blogspot.com/2014/05/egg-benedict-breakfast-pizza.html" target="_blank">last post</a> was a breakfast item too. So what? I like breakfast, okay? I made these dishes vegetarian, but feel free to add ham, bacon, or sausage or get wild and add them all! Like I've said before, I like making dishes that allow you to get creative - add or subtract any ingredients you want.<br />
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<u>Omelette Quesadilla</u><br />
1 serving<br />
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2 eggs<br />
Olive oil <br />
Handful of veggies - I used onions, peppers, mushrooms, and tomatoes<br />
Salt and pepper<br />
Shredded cheddar cheese<br />
2 Soft tortilla shells (large size)<br />
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Add a bit of olive oil to a frying pan. Scramble the eggs either with or without the veggies. I chose to saute mine after the eggs were scrambled. Shake some salt and pepper on the eggs as they scramble. Once the eggs are done and the veggies are softened, transfer them to a bowl. Set bowl aside.<br />
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Place one soft shell tortilla in the frying pan. Sprinkle on some cheese. Take the eggs and veggies and scatter them over the shell. Sprinkle on some more cheese and top with another soft shell tortilla. Cook over a medium heat for a few minutes or until the bottom shell is a golden brown. It's important that you don't cook it too fast or over a high heat. The cheese won't have time to melt and flipping it will make a mess - trust me on this one. Once cheese it melted and the shell has reached a nice golden brown, flip the quesadilla and cook another few minutes.<br />
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Now for the wrap...<br />
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Prepare the eggs and veggies the same as above. Place one soft shell tortilla on a plate. Sprinkle cheese down the middle of the shell - not too close to the edges. Place the eggs and veggies over the cheese and fold the shell. Check out <a href="http://caramelliving.blogspot.com/2013/01/fridays-quickie-creamy-cheesy-chicken.html" target="_blank">this link</a> to see how to fold the shell. Heat it, seam side down, over a medium-low heat for 5-6 minutes. Flip and heat for another 5-6 minutes. <br />
<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-76166214755441292732014-05-08T12:51:00.001-07:002014-05-08T12:51:45.461-07:00Egg Benedict Breakfast Pizza The.Best.Breakfast.Pizza.Ever.... seriously! <br />
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<u>What you'll need:</u><br />
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1 tube of pizza crust<br />
4 eggs, scramble<br />
Canadian Bacon, deli ham or cubed ham<br />
Salt and pepper <br />
1 cup Cheddar Cheese<br />
1 cup Mozzarella Cheese<br />
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<u>Hollandaise Sauce:</u><br />
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4 egg yolks,reserve egg whites for pizza<br />
1 stick of butter<br />
2 tbsp lemon juice<br />
1/4 tsp paprika<br />
1/4 - 1/2 tsp black pepper<br />
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To prepare the sauce:<br />
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Melt one stick of butter in microwave. In a separate bowl, add 4 egg yolks. Set the unused egg whites aside. We'll scramble the whites later. Add lemon juice, paprika and pepper to yolks and whisk until smooth. Slowly whisk in melted butter. Whisk together until well combined. Set aside.<br />
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Pizza:<br />
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Preheat oven for whatever the crust calls for.<br />
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Unroll the pizza crust. Press the crust to your desired thickness on a greased baking pan. Spread the sauce on the pizza crust. Scramble 4 eggs along with the 4 egg whites set aside from the Hollandaise sauce. Add scrambled eggs and ham to pizza, and sprinkle on salt and pepper. Top the pizza with cheese. I also suggest adding some veggies - onions, peppers, mushrooms, etc.<br />
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Bake for 15 minutes or until cheese is melted. <br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com1tag:blogger.com,1999:blog-6270350076029309923.post-25839030141477880362014-05-05T17:36:00.004-07:002014-05-05T17:46:26.179-07:00Cinco de Mayo Special - Easy & Fresh Guacamole!<div class="separator" style="clear: both; text-align: center;">
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I never used to be a fan of guacamole but I don't think I had GOOD guacamole for a very long time. It always seemed bland and I was new to avocados (my parents never served them) so I steered clear of it for a while. But then the restaurant Chipotle entered my life and I tried their's. It was GOOD. So I started to make it fresh myself and I really think it's a great snack, appetizer, topping, sandwich spread, etc. And avocados are healthy for you (in moderation of course)! Here is a simple recipe that I turn to time and again and am never disappointed. Feliz Cinco de Mayo! <br />
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<div style="text-align: center;">
<span style="font-size: large;">Easy & Fresh Guacamole</span></div>
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2 avocados, mashed<br />
1/2 small onion, finely chopped<br />
2 cloves minced garlic<br />
1-2 diced tomatoes<br />
1/2 freshly squeezed lime juice<br />
1 teaspoon cilantro <br />
few dashes salt and pepper <br />
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Combine all the ingredients well and serve immediately with tortilla chips or veggies! To store leftovers, press plastic wrap down on top of the guacamole in the bowl to prevent browning and refrigerate. <br />
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<br />Carahttp://www.blogger.com/profile/17660740393337048836noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-76069993862783547032014-04-29T07:23:00.000-07:002014-04-29T07:29:01.946-07:00Chicken and Broccoli Alfredo PastaI found an alfredo recipe on Pinterest, and I felt it was challenging me to try it. It claimed to be better than Olive Garden's alfredo sauce. I don't think O.G. has the best alfredo sauce, but I don't think it's horrible either. Guess that means I'm neutral, but whoever named this sauce named it "Better Than.." and I agree 100%.<br />
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Well, challenge accepted. I give it a pretty good score, too! Creamy and flavorful! Take a look...<br />
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Find the original recipe here: <a href="http://www.kitchme.com/recipes/better-than-olive-garden-alfredo-sauce" target="_blank">Better Than Olive Garden Alfredo Sauce</a>.<br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-16701552362923146702014-03-26T21:31:00.001-07:002014-03-26T21:33:08.018-07:00Cream Cheese Crescent Rolls<div class="separator" style="clear: both; text-align: center;">
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I enjoy making food that looks impressive but is oh so easy to make. I combined two things that my family loves - cream cheese wontons and crescent rolls - and came up with these cream cheese crescent rolls. My kids had fun helping me and they are pretty hard to mess up. Here's what you need: a tube of crescent rolls, a package of cream cheese, and if desired, jam to top it off with. SO easy! Heat oven to 375 degrees. Lay out the crescent rolls and put about a tablespoon of cream cheese in the middle of each triangle. Seal up the edges of the crescent roll surrounding the cream cheese. Place on a baking sheet and bake for 11 - 13 minutes. I added homemade blueberry jam on top. Delicious! Carahttp://www.blogger.com/profile/17660740393337048836noreply@blogger.com2tag:blogger.com,1999:blog-6270350076029309923.post-59063516748320209072014-02-15T09:04:00.002-08:002014-02-15T09:07:05.599-08:00Minestrone SoupWe are still knee deep in snow. The frozen tundra... just one of our many nicknames. Soup is good anytime of the year, but it's especially comforting on a cold winter's night. And who's going to complain when you can serve a whole meal in just one bowl, not me. <br />
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This minestrone soup is very satisfying and call me crazy, but it's beautiful. The aroma that fills the house is ahhh..mazing! It makes you wish the day away and pray dinnertime will come soon. I prepared this in my crockpot so it cooked all day long, fusing those wonderful flavors together in slow motion. You could also make this soup in a stockpot and it wouldn't take much time at all. Just cook until the veggies are tender.<br />
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<u>Minestrone Soup (adapted from <a href="http://windsor-store.blogspot.com/2013/01/fab-fit-day-crockpot-minestrone-soup.html" target="_blank">Windsor)</a></u><br />
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1 1/2 frozen peas<br />
1 cup frozen corn<br />
1 cup frozen green beans<br />
3 large carrots, sliced <br />
1 medium zucchini, sliced<br />
1 medium yellow squash, sliced<br />
1 large onion, chopped<br />
2 cans (15.5oz) light red kidney beans<br />
1 can (15.5oz) cannellini (white kidney) beans<br />
1 can (14.5oz) tomatoes w/basil, garlic & oregano<br />
1 tbsp olive oil<br />
2 tbsp minced garlic<br />
1/2 tbsp black pepper<br />
1/2 tsp sea salt<br />
1 tsp garlic powder<br />
2 tbsp oregano<br />
1 tsp parsely<br />
2 tbsp brown sugar<br />
46.5 oz vegetable broth (1 box plus 1 can)<br />
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Rinse veggies and chop. Add them to the crockpot.<br />
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Rinse beans. Add beans, tomatoes, garlic and onions.<br />
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Add vegetable broth, olive oil, minced garlic, brown sugar and seasoning to crockpot and stir everything together.<br />
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Cook all day (6-8 hours) on low heat.The slower and longer you cook this, the more flavorful it is. Top with fresh grated Parmesan cheese and eat away. Don't worry too much about overdoing it... this soup quite healthy. Bonus! Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-31719723954924304792014-02-12T12:23:00.001-08:002014-02-12T12:27:10.682-08:00Honey BBQ Chicken StripsOne of mine and my daughter's favorite appetizers is Boneless Honey BBQ Chicken Strips from Applebee's. The sauce is just perfect for us. My husband loves Parmesan Garlic Wings from Buffalo Wild Wings. So for the Superbowl we decided to attempt at-home versions of both flavors. Unfortunately, my husband's recipe was a flop, but the BBQ strips turned out perfectly. Not exactly like Applebee's, but we were good with that because this sauce was really great. It was tangy and sweet.<br />
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The strips we chose were <a href="http://www.tyson.com/Products/Crispy-Chicken-Strips.aspx" target="_blank">Tyson Crispy Chicken Strips</a>, I'm telling you... they are just right for this sauce. We had leftover sauce and strips so I had this meal for lunch 2 days in a row. Just thinking about them now makes me crave them. These little sweeties will leave your tastebuds yearning for more. You'll be totally set with ranch or bleu cheese dipping sauce and a small side of slaw or <a href="http://caramelliving.blogspot.com/2014/02/homemade-chips-with-onion-dill-dip.html" target="_blank">these delicious homemade potato chips</a>. <br />
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Let's get saucy...<br />
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<u>Honey BBQ Sauce</u><br />
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1/4 C brown sugar<br />
1/2 C + 2 tbsp BBQ (I used <a href="http://www.sweetbabyrays.com/" target="_blank">Sweet Baby Ray's</a>)<br />
1/4 C water<br />
1 tbsp honey<br />
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Mix everything together and the sauce is ready to go!<br />
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Bake the desired amount of strips. The quantity of sauce was enough for the entire bag. We only made about of the half the bag and baked the rest when we ready to eat more. I like my strips extra crispy so I always bake them longer than the bag recommends.<br />
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Once your strips are done, give them a honey BBQ bath. Flip 'em and flop 'em around in the sauce. <br />
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Now you are set to sit down and enjoy some tasty, tasty Honey BBQ Chicken Strips!!<br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com2tag:blogger.com,1999:blog-6270350076029309923.post-89079218398390914482014-02-04T12:41:00.000-08:002014-02-04T13:27:30.071-08:00Homemade Chips with Onion Dill DipHave you ever made your own chips? If you haven't, you really need to add it to your to-do list. They are amazing. I made them for the first time in December and have made them 3 times since then. It's pretty easy to do. Sure there are a few steps, but all in all, they are quite easy. And oh man, so delicious. You can make as little or as much as you like. The crispness and salty taste...yum, so satisfying. Be careful though... like the traditional saying goes "bet you can't eat just one" and that's very true for these chips. Once you add the dip - oh mama! Hold on! The dip is creamy and bursting with flavor. It's not an overwhelming onion/dill flavor. It's just right. <br />
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Let's get started...<br />
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<u>Ingredients (copycat from <a href="http://www.laurenslatest.com/homemade-kettle-chips-with-onion-dill-dip-potato-chips/" target="_blank">Lauren's Latest</a>):</u><br />
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4 large Russet Potatoes<br />
A large bowl of cold water<br />
2 pints peanut oil (vegetable oil works too)<br />
Sea salt<br />
<br />
<u>Dip :</u><br />
<br />
1/2 cup sour cream<br />
1/2 cup mayo<br />
1/4 cup finely chopped yellow onion<br />
1/2 tsp dried dill <br />
Salt and pepper to taste<br />
<br />
Grab your mandoline. I found a nice one at WalMart for $15. If you don't have one, you can slice them by hand too. It's just more work and takes more time.<br />
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<div class="separator" style="clear: both; text-align: center;">
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Take a potato and start slicing. I like how the original blogger said "don't be a hero - use the guard". Made me chuckle so I'm bringing you her words of wisdom. Anyone else start singing "Biiilllyyy, don't be a hero". No? Just me. My parents had that song on the jukebox. I love that song. <br />
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Once you have the potatoes sliced, soak them in cold water for 30
minutes. This step removes most of the starch. It makes the chips light
and crisp when we cook them. <br />
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While they soak, start making the dip.<br />
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Combine all ingredients, stir together and put in the fridge. Yeah, I know. Easy, huh?<br />
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Also, let's start heating up that peanut oil. Add the oil to a large skillet. Turn stove dial to high-medium. <br />
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When the potatoes are done with their cold bath, drain the water and dry them well. Water and oil don't mix well. We don't need any unnecessary burns.<br />
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Prepare a pan with a napkin and get your sea salt ready. Oh... we're so close to the goodness right now!<br />
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Let's start cookin'!<br />
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Take a handful of potatoes and drop them carefully into the oil. The chips should "dance" around in the hot oil. If things get crazy and oil is sputtering out of the pan, turn the heat down. They should start turning a darkish shade of brown in about 5-7 minutes. Note: if you like darker chips go a minute or two longer... lighter chips, cook a minute or two less. <br />
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Remove the chips from the skillet with a slotted metal spoon and place them in the pan you prepared with a napkin. Sprinkle on some sea salt right away. Sneak a chip. Go ahead, sneak another - I won't tell!<br />
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<div style="text-align: center;">
Grab the dip! The time has come to dive in.</div>
<div style="text-align: center;">
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Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com3tag:blogger.com,1999:blog-6270350076029309923.post-15991652266901757542014-01-12T17:31:00.000-08:002014-01-12T17:31:01.387-08:00Slow-cooked Salsa Chicken Enchiladas<!--[if gte mso 9]><xml>
<o:OfficeDocumentSettings>
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</xml><![endif]-->Like Mexican food? Great! You'll love this recipe then! It's basically your typical enchilada only amped up A LOT. It's creamy, cheesy and tasty.<br />
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<br />
<u>Salsa Chicken Enchiladas</u><br />
<br />
1 lb chicken,
cut into large chunks<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8oz cream
cheese</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ cup
cheddar cheese, cubed </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 jar of
salsa, after poured into crockpot fill jar about ¾ of the way with water and
add to crockpot </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ tsp cumin
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp onion
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ tsp garlic
powder</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 tsp minced
onion</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Black pepper
to taste</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Handful
green onions, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Handful
cilantro, chopped</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
8 Flour
tortilla shells</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 cups Cheddar
cheese, shredded</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Sour cream</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
In a
crockpot, combine chicken, cream cheese, cubed cheese, salsa, water and spices. Cook on low
heat for at least four hours or until chicken is cooked thoroughly. Remove
chicken chunks from sauce and shred. Return shredded chicken to sauce and
continue to cook on low for another hour or so. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
When you are
ready to make the enchiladas, cut up the green onions and cilantro. Add to
chicken mixture.<br />
<br />
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</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Preheat oven
to 375. Set aside a 9x13 baking pan. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
With a
slotted spoon, add a spoonful or more of the chicken mixture to one side of the
flour shell. TIP: let the sauce run through the slotted spoon before adding it
to the shell.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Roll the shell and place into the pan. Make 8 rolled shells. Pour
the remaining sauce and chicken over the rolled shells.<br />
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<br />
<br />
Sprinkle shredded
cheese on top.<br />
<br />
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<br />
<br />
Bake for 25-30 minutes or until cheese is melted.<br />
<br />
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<br />
My <a href="http://caramelliving.blogspot.com/2013/05/shrimp-tacos-refried-beans-pico-de-gallo.html" target="_blank">slow-cooked refried beans</a> are the perfect side this Mexican dish.<span style="mso-spacerun: yes;"> </span>Top beans and enchiladas with sour cream and
you are good to go. You’ve got yourself a good gut-stuffin' plate of
deliciousness.<br />
<br />
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</div>
Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-78556571440387087442014-01-07T12:23:00.000-08:002014-02-01T13:01:31.016-08:00Chicken Cordon Bleu Casserole (Pinterest Copycat)I'm sure a lot of people have seen this pin on Pinterest. It's been pinned/repinned about a bazillion times. The pictures made me drool so I added the recipe to the top of my must-try list. I finally got around to making it last night. I cut the recipe in half because I knew my boys would reject the meal. They just don't understand good food sometimes.<br />
<br />
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<br />
This meal was very tasty. It was creamy and quite filling. I might play around with the sauce a little next time. While it was good, I think it could be even better with a few tweaks. For example, I think a sauce similar to Alfredo would be great! <br />
<br />
<u>Chicken Cordon Bleu Casserole (adapted from <a href="http://tastykitchen.com/blog/2012/07/chicken-cordon-bleu-casserole/" target="_blank">Tasty Kitchen</a>)</u><br />
<br />
1 lbs chicken, slow-cooked or boiled then shredded<br />
1 can chicken broth<br />
<br />
10-12 slices very thin honey ham <br />
5-6 slices thin baby swiss cheese <br />
<br />
<u>For sauce:</u><br />
2 tbsp butter<br />
3 tbsp flour<br />
2 cups milk<br />
1 tbsp fresh squeezed lemon juice<br />
1/2 tbsp Dijon mustard <br />
3/4 tsp salt<br />
1/4 tsp smoked paprika<br />
1/8 tsp ground white pepper <br />
1/4 garlic powder <br />
2 tbsp sour cream<br />
<br />
<u>For topping:</u><br />
3 tbsp butter<br />
2/3 cup panko crumbs<br />
1/3 tsp season salt <br />
3/4 tsp dried parsley<br />
(next time I would double this) <br />
<br />
Clean and trim chicken. Cut chicken into chunks. Add it to the crockpot along with the broth and cook for 4ish hours. Shred the chicken once it is fully cooked.<br />
<br />
Preheat oven to 350. <br />
<br />
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Add chicken to baking pan. Cover shredded chicken with some broth. Just enough to wet the chicken.<br />
<br />
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Add a layer of ham, tear it up a bit first. <br />
<br />
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Add cheese.<br />
<br />
For the sauce:<br />
<br />
Melt butter in saucepan. Add flour and stir well. Slowly add milk. Stir until flour mixture is well combined. Add lemon juice, mustard, salt, paprika, white pepper and garlic. I split the original recipe in half and then being the absent-minded person I am, I forgot and added the full 1/2 tsp of smoked paprika. Doh!!!! To fix this I added sour cream to the sauce before pouring it over the cheese. I think it really added a creamy texture and will do it again when I make this dish in the future (I'll also use the correct amount of paprika).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx9raIMG9CLiJ1uu2aCYVIskl6NIVM6JK8uHrqjIO9QimRPOBxDTs5VRMw0drKZCcWRXVaRPA-2p9tEL7dVhvkkdMFfjHltC6l2O7t7uTpfZhfY9u4Ekc4upN5rZy_1dez9ngVIE2sHw/s1600/Chicken+bleu+1683.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjx9raIMG9CLiJ1uu2aCYVIskl6NIVM6JK8uHrqjIO9QimRPOBxDTs5VRMw0drKZCcWRXVaRPA-2p9tEL7dVhvkkdMFfjHltC6l2O7t7uTpfZhfY9u4Ekc4upN5rZy_1dez9ngVIE2sHw/s1600/Chicken+bleu+1683.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Again, if you follow the recipe correctly, your sauce won't be this orange </td></tr>
</tbody></table>
Pour sauce over cheese.<br />
<br />
For topping:<br />
<br />
I also split the recipe for the topping in half. I thought it wasn't enough topping though so I would definitely double this recipe next time. Melt butter in microwave for 45 seconds or until melted. Add Panko crumbs and seasonings. Stir together and sprinkle over sauce.<br />
<br />
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Add the Panko topping<br />
<br />
<br />
Bake dish for about 45 minutes. Eat, enjoy and get a full tummy. <br />
<br />
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<script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-62482888266585460802014-01-06T08:09:00.000-08:002014-01-06T08:09:08.486-08:00Banana Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
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Banana Blueberry Muffins (adapted from: <a href="http://www.theliveinkitchen.com/2012/10/18/brown-butter-blueberry-muffins/" target="_blank">The Live-in Kitchen</a>)<br />
<br />
7 tbsp butter<br />
1/3 cup milk<br />
2 large eggs<br />
1 tsp vanilla <br />
1 1/2 cup flour<br />
1/4 cup sugar<br />
1 1/2 tsp baking powder<br />
1/2 cup fresh blueberries<br />
2 or 3 overripe bananas, smashed<br />
<br />
Crumble topping:<br />
<br />
3 tbsp butter, cold <br />
1/2 cup flour <br />
3 tbsp brown sugar<br />
<br />
Preheat oven to 375. Prepare a muffin pan with muffin/cupcake cups.<br />
<br />
I followed <a href="http://www.theliveinkitchen.com/2012/10/18/brown-butter-blueberry-muffins/" target="_blank">Lindsay's </a>instructions on how to brown the butter:<br />
<br />
<span class="instructions" id="zlrecipe-instructions-list"> Melt the
butter in a small saucepan over medium heat. It will melt, froth, and
begin to crackle. The crackling will subside and the butter will froth
again and begin to brown. Remove from the heat when the butter solids
become a medium brown color and the butter smells slightly nutty.
Immediately pour hot butter into a small bowl to prevent further cooking
and burning. </span><br />
<br />
<span class="instructions" id="zlrecipe-instructions-list">In a small bowl, stir together milk, eggs and vanilla. Add the melted butter to the milk mixture. </span><br />
<span class="instructions" id="zlrecipe-instructions-list"><br /></span>
<span class="instructions" id="zlrecipe-instructions-list">In another bowl</span><span class="instructions" id="zlrecipe-instructions-list">, </span><span class="instructions" id="zlrecipe-instructions-list">hand-mix together flour, sugar and baking powder. Make a flour well by making a hole in the middle of the flour. Pour the butter mixture into the hole and gently fold it all together. Mix by hand to avoid over mixing. Gently stir in smashed bananas and blueberries. </span><br />
<span class="instructions" id="zlrecipe-instructions-list"><br /></span>
<span class="instructions" id="zlrecipe-instructions-list">Pour mix into the prepared muffin cups. For the crumbly topping, combine butter, flour and brown sugar. Squish the ingredients together with your fingertips. Sprinkle the topping on each muffin.</span><br />
<br />
<span class="instructions" id="zlrecipe-instructions-list">Bake muffins for about 18-20 minutes. To get a nice lift on your muffins avoid opening the oven for at least 10 minutes. Muffins are ready when a toothpick inserted into the middle comes out clean. </span><br />
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<span class="instructions" id="zlrecipe-instructions-list"><br /></span>
<span class="instructions" id="zlrecipe-instructions-list"><br /></span>
Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-47390717741628759772014-01-02T09:15:00.001-08:002014-01-02T09:15:12.018-08:00Cheeseburger SoupMy friend, Kristal, raved about this <a href="http://shewhomakes.blogspot.com/2011/08/first-day-favorite.html" target="_blank">cheeseburger soup recipe</a> the other day. Since we're in the bitter cold winter season I figured I needed to give it a go. Here in the Midwest, life has been colder than necessary. I can handle snow, I'll even go so far to say I love snow, but when we have days and days in a row of below zero temps (that's below zero in Fahrenheit, people. Just for fun, if it's -2F that would be almost -19C).... let's be honest, Mother Nature, that's taking it a bit too far. This is the kind of weather that chills you to the bone and the only way to really thaw out or warm up is live in a <a href="http://www.amazon.com/s/?ie=UTF8&keywords=the+snuggie&tag=mh0b-20&index=aps&hvadid=3486430722&ref=pd_sl_65nkbw543t_e" target="_blank">Snuggie</a>.<br />
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Needless to say, soup is excellent on a cold winter's day. A few weeks ago, my husband made an awesome Baked Potato soup and we ate it out of bread bowls. Talk about yum! I think I'll ask him to make it again and we'll do a post about it. Sometimes that man can really surprise me with his culinary skills.<br />
<br />
This recipe for Cheeseburger Soup is great. It's hearty but yet light enough you don't feel like a cement statue after you've gobbled it down. Another great thing about soup is that you can add or take away any ingredients you want. Making adjustments is very easy and also suggested, make it to your family's likeness. <br />
<br />
1 lbs ground beef, turkey or chicken<br />
3/4 cup carrots, sliced<br />
1/2 cup green onions, chopped<br />
3/4 cup celery (we opted out)<br />
6 small-medium unpeeled potatoes, diced<br />
1 tsp basil<br />
1 tsp parsley<br />
5-6 cups chicken or vegetable broth<br />
2 tbsp butter, melted<br />
1/4 cup flour<br />
8 oz shredded cheese (we used cheddar)<br />
1 1/2 cup milk<br />
Salt and pepper, to taste<br />
<br />
1/4 cup green onions, chopped <br />
Sour cream, optional<br />
<br />
In a stockpot, add ground meat, onions and carrots. Cook together until veggies are tender. Stir in basil and parsley. Add potatoes and broth, bring to a boil and then simmer until potatoes are tender. Mix the melted butter and flour in a separate bowl. It's a goopy glob but don't panic. Add this glob to the soup and stir well until soup begins to thicken. It doesn't thicken too much. If you are looking for a thick soup, reduce the broth from 5-6 cups down to 3 cups. After the flour has been stirred in, add cheese, milk and salt and pepper. If you haven't already, reduce heat to low so the milk doesn't curdle. Allow the cheese to melt and it's ready!<br />
<br />
Serve with a dollop of sour cream, sprinkle with green onions and add slice of french bread.<br />
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Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-67896426498827468412013-12-31T08:05:00.000-08:002013-12-31T08:05:14.387-08:00Honey Mustard Bacon Wrapped ChickenChicken, bacon and honey mustard... dang, they go well together. Today I have an easy recipe for you. I like recipes that are hard to mess up and this is definitely one of them. You can easily adjust the quantity to family size too. <br />
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<br />
<u>Bacon Wrapped Chicken</u><br />
<br />
2 boneless chicken breast<br />
8 slices of bacon<br />
<br />
<u>Honey Mustard</u><br />
(makes a little less than 3/4 cup)<br />
1/2 cup mayo<br />
2 1/2 tbsp yellow mustard<br />
1 1/2 tsp honey<br />
1/4 tsp cumin<br />
1/2 tsp black pepper <br />
<br />
For a spicy version of the honey mustard check out this post: <a href="http://caramelliving.blogspot.com/2013/02/grilled-honey-mustard-turkey-sandwich.html" target="_blank">Grilled Honey Mustard Turkey Sandwich </a><br />
<br />
Cut the chicken breasts in half (making 4 pieces) and fry it until fully cooked. Add any seasonings you wish. I added onion and garlic powder. Fry the bacon just until it's not so limp.<br />
<br />
While the chicken and bacon are cooking, mix together all of the ingredients for the mustard.<br />
<br />
Preheat oven to 350.<br />
<br />
Once everything is cooked, wrap two slices of bacon around one piece of chicken. I inserted a toothpick to keep the bacon in place. Place chicken in a baking pan. Bake for 15-20 minutes. If you choose, add a slice of swiss cheese and bake for another 5 minutes or until cheese is melted. <br />
<br />
Pour honey mustard over chicken and serve. Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-1464825729267449912013-12-24T09:20:00.001-08:002014-02-12T10:41:14.906-08:00Chocolate Raspberry Thumbprint CookiesI love myself some thumbprint cookies. Like... I really really love them. The texture is just right, they are soft and crumbly. The taste of the cookie is simple yet very delicious. The little bit of almond extract adds a perfect little perk to these delights. Once you add your melted chocolate to the top... hold on to your shorts, toupees, glasses or whatever else you don't want flying off your body. Yes, they are that good.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXynSyX2aASdtx4Y0SB8Cptk_Pyxz_Dxddglb0AmWR7Jv-nCltNhUbfOlzfiqvihqSmVIx6GgsUhvx5FEEi9QwOmW6MPmOsLRII3T58sY09IFlgGiRubUVlmeHOkf7B7VIsShE92Gkjk/s1600/Thumbprint+cookies+1654.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlXynSyX2aASdtx4Y0SB8Cptk_Pyxz_Dxddglb0AmWR7Jv-nCltNhUbfOlzfiqvihqSmVIx6GgsUhvx5FEEi9QwOmW6MPmOsLRII3T58sY09IFlgGiRubUVlmeHOkf7B7VIsShE92Gkjk/s640/Thumbprint+cookies+1654.jpg" height="424" width="640" /></a></td></tr>
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<br />
So here we go...<br />
<br />
Cookies (adapted recipe from <a href="http://lecremedelacrumb.com/2013/12/peppermint-kiss-thumbprint-cookies.html" target="_blank">here)</a>:<br />
1 cup butter<br />
1 cup powdered sugar<br />
2 egg yolks<br />
1 tsp vanilla<br />
1/2 tsp almond extract<br />
2 1/4 cup flour<br />
1/2 tsp baking powder<br />
1/4 tsp salt <br />
<br />
Melted chocolate topping:<br />
1 cup dark chocolate raspberry baking chips<br />
4 tbsp heavy whipping cream<br />
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<br />
<br />
Cream together butter and powdered sugar until the texture is smooth. Add egg yolks, vanilla extract and almond extract. Mix well. In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter/sugar mixture.<br />
<br />
Preheat oven to 350 and prepare a cookie sheet by using parchment paper or by spraying the sheet with a light coating of cooking spray.<br />
<br />
Roll dough into small balls, about 1 inch. Place on cookie sheet and press a small indent into the dough ball. Use your thumb or the handle of a wooden spoon.<br />
<br />
Bake cookies for 10 minutes. Remove from oven and let them rest on the pan for a minute or two before moving them to the cooling rack.<br />
<br />
For the topping, combine chips and cream together in a microwaveable bowl. Start by microwaving the two ingredients for 1 minute. Remove and stir together. Keep microwaving until the chocolate has a smooth texture.<br />
<br />
I let the cookies cool for about 45 minutes before adding the chocolate. I waited 2 seconds, maybe less, to eat one. The chocolate eventually hardens but I can not resist eating at least one cookie with all of its melted chocolate goodness. I used a spoon to drip the chocolate into the indent of the cookie. Another way is to pour the chocolate into a Ziploc bag and cut off a small corner and squeeze the chocolate onto the cookie. <br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com1tag:blogger.com,1999:blog-6270350076029309923.post-11197540218540445382013-12-19T10:42:00.000-08:002013-12-19T10:43:28.463-08:00Ladies and Gentlemen, I present to you...Buckeyes! <div class="separator" style="clear: both; text-align: center;">
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<br />
Well hello there, kind and wonderful followers! It's Cara. Yes, I'm still alive after all this time. I'll spare you the details but just want to say that I've missed posting and hearing from people, particularly on Facebook where we get most of our activity.<br />
<br />
As Mel mentioned last year, I host a Christmas Baking Day every year and have done so since college. I love this tradition, particularly since there are some friends that I unfortunately only see at Baking Day! Mel had to miss it this year which made both of us very sad but we've got plenty of years to make up for it! <br />
<br />
A long, long, long time ago, one of my college roommates contributed the recipe for Buckeyes. WTHeck are Buckeyes? Aren't they a college mascot? Ohio's nickname? A nut? All of the above. Oddly enough, the buckeye nut is poisonous in its raw state. I'm not sure who thought this would be a good mascot but what I do know is that this little chocolate and peanut butter treat in honor of the buckeye nut is out of this world. It has become a regular item we make at Baking Day. And of course, any time a group of girls get together and have to form little balls, there are sure to be some comedic exchanges. Oh, and the wine probably comes into play, too.<br />
<br />
Enjoy and happy holidays!!! <br />
<br />
<div style="text-align: center;">
<span style="font-size: large;"><u>Buckeyes</u></span></div>
<div style="text-align: center;">
Recipe adapted from An Alli Event</div>
<ul id="zlrecipe-ingredients-list">
<li class="ingredient" id="zlrecipe-ingredient-0" itemprop="ingredients">1/2 cup butter
</li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients">1 lb. powdered sugar
</li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients">1-1/4 cups peanut butter
</li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients">1 tsp vanilla
</li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients">1/4 block paraffin
</li>
<li class="ingredient" id="zlrecipe-ingredient-5" itemprop="ingredients">12 oz chocolate chips (whatever kind suits your taste - semi-sweet, milk, dark)</li>
</ul>
<ol class="instructions" id="zlrecipe-instructions-list">
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Mix
butter, powdered sugar, peanut butter and vanilla until smooth. Form
into 1" balls and place on a cookie sheet. Chill balls for about 15
minutes. </li>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">While the balls are chilling, melt paraffin and chocolate chips in a double boiler (I started with the wax first since it takes longer to melt). </li>
<li class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">Using a
toothpick, dip the balls in the chocolate, coating about 3/4
of the ball. Place them on wax paper until firm. If you are picky like me, I use my fingertip to close the hole the toothpick makes. I personally think they look a little weird with the hole. </li>
<li class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">Chill and keep refrigerated until ready to serve - the texture is best if you let them warm up a bit prior to serving. </li>
</ol>
<div style="text-align: left;">
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Carahttp://www.blogger.com/profile/17660740393337048836noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-43476111138753519692013-12-05T12:51:00.001-08:002013-12-05T12:51:45.495-08:00Peppermint Hot Cocoa BlossomsDo love a good chocolate and peppermint candy cane combination? If so, these cookies are exactly what you have been looking for! A chocolate cookie topped with a Candy Cane Hersey's Kiss. They are like little drops of deliciousness. <br />
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Don't like mint? No worries, I am not much of a fan either. I make mint goodies because I know my family and friends enjoy it. So if you're not diggin' the mint... try substituting a Hug Hersey's Kiss or maybe a Caramel Hersey's Kiss. Top it anyway you like it. Go ahead and be creative. <br />
<u><br /></u><u><span style="color: #cc0000;">Peppermint </span>Hot Cocoa <span style="color: #cc0000;">Blossoms</span></u><br />
<br />
2 cups flour<br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
1/3 cup cocoa<br />
1/2 cup (1 stick) butter, softened<br />
1 cup sugar<br />
<br />
1 egg<br />
1 1/4 tsp vanilla<br />
2 tbsp milk<br />
<br />
1 bag Candy Cane Hersey's Kisses <br />
Small bowl of powdered sugar<br />
<br />
Add flour, baking soda, salt and cocoa together in a medium mixing bowl. Cream together sugar and butter. Add the egg. Mix well. Add vanilla. Mix well. Add about 1/2 of the flour mixture to the sugar mixture and mix. Add 1 tbsp of milk as it mixes. Add the remaining flour mixture and mix. Add in last tbsp pf milk as it mixes.<br />
<br />
The dough is very easy to play with and doesn't require any refrigeration to firm it up. Roll dough into 1 inch balls. Roll balls in powdered sugar and bake for 8-10 minutes. Remove cookies while they are still soft and let them rest for 2 or 3 minutes. Add the Candy Cane Kiss and move to a cooling rack.<br />
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I also made these cookies without the chocolate. The ingredients and instructions are exactly the same except the addition of cocoa powder and instead of powdered sugar I used red sugar sprinkles. This recipe is on the back of the Candy Cane Kiss bag. <br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-4631750428019461202013-11-27T10:48:00.000-08:002013-11-27T10:48:23.845-08:00Pumpkin BreadMy house smells amazing right now. I wish I could somehow share this aroma with you. I've got pumpkin bread baking and it's a scent that should be bottled. Yeah, companies try to bottle it or make candles that kind of compare. While they usually smell pretty good... those products just don't quite cut it.<br />
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<u>Pumpkin Bread</u><br />
<br />
2 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1/4 tsp allspice<br />
1/4 tsp nutmeg<br />
1/2 tsp ground cinnamon<br />
3/4 cup brown sugar<br />
1 stick of butter, unsalted<br />
2 eggs<br />
15 oz can of pumpkin<br />
<br />
White sugar<br />
Ground cinnamon <br />
<br />
In small bowl, combine flour, baking soda, salt and spices. Loosely stir together. In a mixing bowl, cream together brown sugar and butter. Mix in eggs, one at a time. Mix in pumpkin. Mix in flour little by little.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErPzDgdU13qydU9jhpB8kMiuaQQicbt0xFHN2bdQws-RDg5rluvh70x-Xf4-NzcMfwBbcMyOf12GbX_zRNfKCQk0nrMrz8AJ51S750_jqCK4z9Lh1y8q3p8E0ZHdX_zpKm51g8sBwPDg/s1600/Pumpkin+bread+1585.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErPzDgdU13qydU9jhpB8kMiuaQQicbt0xFHN2bdQws-RDg5rluvh70x-Xf4-NzcMfwBbcMyOf12GbX_zRNfKCQk0nrMrz8AJ51S750_jqCK4z9Lh1y8q3p8E0ZHdX_zpKm51g8sBwPDg/s640/Pumpkin+bread+1585.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just look at that beautiful batter!</td></tr>
</tbody></table>
Preheat oven to 350. Prepare bread pans by rubbing olive oil all around the inside. I used two medium size pans. One large pan or 4 mini pans would be great too. Just keep in mind your bake time will vary. Pour the batter into the pan and sprinkle white sugar and cinnamon over the top.<br />
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Bake for 30 minutes or until the middle comes out clean when checked with a knife. Remove from oven and let it rest for a few minutes. Loosen the sides with a knife or spatula. Flip the pan over holding a hand over the bread. Place bread on cooling rack. <br />
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Wait until the bread has cooled a bit before cutting into it. But DO eat some while it's still warm. You can spread on some butter or <a href="http://caramelliving.blogspot.com/2013/11/carrot-cake-whoopie-pies.html" target="_blank">cream cheese frosting</a> or a <a href="http://www.loveandoliveoil.com/2011/01/pumpkin-scones-with-cinnamon-sugar-glaze.html" target="_blank">cinnamon glaze</a> or add nothing at all.<br />
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Enjoy! <br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com2tag:blogger.com,1999:blog-6270350076029309923.post-22660810535962998702013-11-25T09:11:00.000-08:002013-11-25T09:14:37.902-08:00Snickerdoodle SconesI've got Snickerdoodle stuck on my brain lately. It's just that it is such a wonderful combination. Wonderful I tell you.<br />
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The best part of eating scones are when they are still warm enough that the butter pieces burst a little in your mouth with each bite.<br />
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<br />
<b>Scones</b><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 cups flour </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">2 Tablespoon sugar<br />
1 Tablespoon baking powder<br />
1 teaspoon salt</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 teaspoon ground cinnamon (I actually did not measure this, I just added what I felt was good)<br />
1 ½ sticks of cold unsalted butter, diced<br />
2 eggs, lightly beaten<br />
1/2 cup cold heavy cream<br />
1/2 teaspoon vanilla</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><b>Sugar Topping</b> </span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/4 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 teaspoon cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">butter, softened </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;"><b>White Chocolate Frosting</b></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1/2 White Chocolate Chips</span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;">1 tablespoon shortening </span></span><br />
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<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;">Preheat the oven to 400
degrees and line a cookie sheet with parchment paper or baking mat.</span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIssG07lkg6fb_2eawtGKJ0B7KaskpeqnHv3sdUOPYjVX9lD8JfwIuNp2cr0V1oJovsvBI808vUojXxkkCg_1xah-5FfFRqQvXML2JFUPRT1fH9jtL_5_TxEqcjAb4z4SAZVFZ2gPo0CM/s1600/Snickerdoodle+scone+1565.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIssG07lkg6fb_2eawtGKJ0B7KaskpeqnHv3sdUOPYjVX9lD8JfwIuNp2cr0V1oJovsvBI808vUojXxkkCg_1xah-5FfFRqQvXML2JFUPRT1fH9jtL_5_TxEqcjAb4z4SAZVFZ2gPo0CM/s640/Snickerdoodle+scone+1565.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butter 'em</td></tr>
</tbody></table>
</div>
<span style="font-size: small;"><span style="font-family: inherit;">
</span></span>
<br />
<div class="MsoNormal">
<span style="font-size: small;"><span style="font-family: inherit;">Combine the dry ingredients
into a large mixing bowl. Stir together. Add diced butter to the bowl and use a stand mixer to mix (on a low speed) until the butter is in pea sized pieces, about 6-7 minutes. Combine the
cream, vanilla and eggs in a measuring cup and slowly pour into the butter/flour mixture. Mix just until everything is incorporated. Don't over mix.</span></span></div>
<div class="MsoNormal">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3ihAC1RsOKvCBQQ7ubcprYpnhhhsb49qJFeQSBPalKy75ky5rLpVvDb9rzPJ16n02tTcqeUmlwz3Smrl1ly-iBzQX8foa_xUx65dloSVy0G0wyQK0zSG93Ak0unzzm5O7jgFUEGYHvA/s1600/Snickerdoodle+scone+1566.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3ihAC1RsOKvCBQQ7ubcprYpnhhhsb49qJFeQSBPalKy75ky5rLpVvDb9rzPJ16n02tTcqeUmlwz3Smrl1ly-iBzQX8foa_xUx65dloSVy0G0wyQK0zSG93Ak0unzzm5O7jgFUEGYHvA/s640/Snickerdoodle+scone+1566.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sugar 'em</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: inherit;">Grab the dough and roll
it out (shake some flour on the dough if it’s sticky). I rolled my dough to a
generous thickness. These puppies don’t rise much, a little less than twice the
size of the uncooked dough. Use a cute cookie cutter or cut the dough into a
traditional scone (triangle) shape.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: inherit;">In a small bowl, stir together sugar and cinnamon. Spread butter on each uncooked scone. Put the scone butter side down into the sugar/cinnamon and press gently, evenly adding sugar/cinnamon to the scone.</span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QtkOKo1P7kPHTF7fshebP8nxPFlk_MkC1pU2wix2VrliLrb2uth5P5dzeALYdArMAdvvclzRjLTrjt8DaftVLJHtoPEWT29uPRAaASrjHxx14tw6t1AkEURGTHX4jaa-ENbFpEt-1qc/s1600/Snickerdoodle+scone+1564.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8QtkOKo1P7kPHTF7fshebP8nxPFlk_MkC1pU2wix2VrliLrb2uth5P5dzeALYdArMAdvvclzRjLTrjt8DaftVLJHtoPEWT29uPRAaASrjHxx14tw6t1AkEURGTHX4jaa-ENbFpEt-1qc/s640/Snickerdoodle+scone+1564.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get ready to bake 'em</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: inherit;">Put the scones
on the prepared cookie sheet and bake for about 20 minutes. Check scones at
about 15 minutes. Place scones on a baking rack to cool. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JuyRXsWBSumMtCm3bDoqplU-gNrTLJSEZFJCymd674HoiVzEGrPDFLfFFbqWzuEATR2KHhQ9dpROmDgS87UtrAG-ajUorafGP9oB1ehTN_pmNBlH6Qp9dTRTSFEhyYvc_3t-dmUeSuM/s1600/Snickerdoodle+scone+1569.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7JuyRXsWBSumMtCm3bDoqplU-gNrTLJSEZFJCymd674HoiVzEGrPDFLfFFbqWzuEATR2KHhQ9dpROmDgS87UtrAG-ajUorafGP9oB1ehTN_pmNBlH6Qp9dTRTSFEhyYvc_3t-dmUeSuM/s640/Snickerdoodle+scone+1569.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cool 'em</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: inherit;">In a measuring cup or bowl combine chocolate chips and shortening. Place in the microwave for 45 seconds or until stirring makes it creamy. Careful not to burn. Spread chocolate on scones or place in a ziploc bag to make zigzags on top of the scones. I started out using the ziploc bag trick but blew a huge hole in the bag. Just call me Hulk. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1YbIiLH5X29o42Njnu-D17vJGJ0d5xNPqbGsTfKD7O2f_uV2QELLDAPE4mX83nVUjCZ0VGf1mkxtJiH8sS9DvbUMv1XMFfJPLdrItIycsgBAvTjJza9zEf2PkwFJ8Pft-uPFN0IHBVg/s1600/Snickerdoodle+scone+1570.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1YbIiLH5X29o42Njnu-D17vJGJ0d5xNPqbGsTfKD7O2f_uV2QELLDAPE4mX83nVUjCZ0VGf1mkxtJiH8sS9DvbUMv1XMFfJPLdrItIycsgBAvTjJza9zEf2PkwFJ8Pft-uPFN0IHBVg/s640/Snickerdoodle+scone+1570.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drool a little</td></tr>
</tbody></table>
</div>
<div class="MsoNormal">
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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/AVvXsEiWsAlsYSkp2cwFf1x_8NXmrRRE4NWmI6PQI0TYHjy9ymNxPdi1MFycfLUtjw96v3D3e96g_RfiOIZRjG-J1lsVb_4-JAx97yn-VB5BX_NasGWc2x-c_KPgu50ofu5CNZJvk93xzmYLmDU/s1600/Snickerdoodle+scone+1571.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWsAlsYSkp2cwFf1x_8NXmrRRE4NWmI6PQI0TYHjy9ymNxPdi1MFycfLUtjw96v3D3e96g_RfiOIZRjG-J1lsVb_4-JAx97yn-VB5BX_NasGWc2x-c_KPgu50ofu5CNZJvk93xzmYLmDU/s640/Snickerdoodle+scone+1571.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eat 'em</td></tr>
</tbody></table>
<span style="font-size: small;"><span style="font-family: inherit;"> Enjoy!</span></span></div>
</div>
Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-88934324832689259332013-11-19T13:43:00.003-08:002013-11-19T13:43:56.408-08:00Carrot Cake Whoopie PiesBack in May I donated "one baked good once a month for a year" to an auction held at our church with proceeds going to my daughter's youth group mission trip. I was excited right away about the all of the different options I had to chose from. I went Pinterest shopping, but up until now I hadn't ventured too much out of my past experiments.<br />
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<br />
Some of the recipes I've made are:<br />
<br />
Pumpkin Bread with a cinnamon glaze (missed an opportunity to blog this one)<br />
<a href="http://caramelliving.blogspot.com/2013/05/peanut-butter-chocolate-chip-muffins.html" target="_blank">Peanut Butter Chocolate Chip Muffins</a><br />
<a href="http://caramelliving.blogspot.com/2013/02/better-than-sex-cake-with-caramel.html" target="_blank">Better Than Sex Cake with caramel and Rolos</a><br />
<a href="http://caramelliving.blogspot.com/search/label/scones" target="_blank">Scones</a><br />
<br />
<br />
This month I made Carrot Cake Whoopie Pies. My original plan was to make everything homemade but in the end I realized time wise that wasn't going to work. I then decided to use a cake mix in place of a from-scratch dough. It made the process very painless and quick.<br />
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<br />
What you'll need: <br />
<a href="http://whatisbakinginthebarbershop.blogspot.com/2011/07/carrot-cake-whoopie-pies.html" target="_blank">copycat from What's Baking in the Barbershop?</a><br />
<br />
<b>Carrot Cake Cookies</b><br />
One box of carrot cake cake mix<br />
2 eggs<br />
1/4 cup vegetable oil <br />
<br />
<b>Cream Cheese Frosting</b><br />
8oz cream cheese, softened<br />
5 Tbsp butter, softened<br />
2 tsp vanilla<br />
2 1/2 cups powered sugar<br />
1 tsp fresh lemon juice<br />
<br />
<u>For the cookies:</u><br />
<br />
Mix together cake mix, eggs and oil. It seems a little sticky in the beginning but just keep whisking or stirring and it will come together nicely.<br />
<br />
Preheat oven to 375. Prepare a cookie sheet with spray, parchment paper or a baking mat. Spoon dough onto the pan. I used two spoons. One to spoon it out of the bowl and the other to guide it off the spoon and onto the pan. Bake for about 9-10 minutes. Remove from oven and let rest for 2-3 minutes. Place on baking rack to cool.<br />
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<br />
<u>For the frosting:</u><br />
<br />
<br />
In a stand mixer, combine cream cheese and butter. Cream together. Mix in vanilla. Slowly add the powdered sugar. Finally mix in lemon juice. Place in refrigerator 25-30 minutes.<br />
<br />
<u>Put them together:</u><br />
<br />
Once cookies are completely cool and frosting has set, it's time to make the whoopie pie. Find cookies that are roughly the same size. Spread a generous amount of frosting on the bottom of one cookie. Gently press the other cookie on top of the frosting. There you go! You are done and your tummy will be pleased. Pleased indeed!<br />
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<br />Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com2tag:blogger.com,1999:blog-6270350076029309923.post-22383542547765989182013-11-12T17:10:00.000-08:002014-02-09T06:59:35.673-08:00Not-so-traditional Eggs BenedictThis past summer my husband and I went to San Diego. We stayed in a hotel just minutes from the beach and within walking distance of many awesome delicatessens and restaurants. My favorite restaurant was <a href="http://www.monalisalittleitaly.com/" target="_blank">Mona Lisa Italian Foods</a>... oh mama mia! If you go, you must try the lasagna. Just thinking about it makes my mouth water. Absolutely the best I have ever had. Ever. But today we aren't talking about that kick butt lasagna. It's all about Eggs Benedict today.<br />
<br />
Our hotel in San Diego served breakfast. I had yet in my life to ever try Eggs Benedict. We had it three times that week! Yeah, it's that good and also we were too lazy to go any further outside of the hotel for breakfast on those three days. Don't worry though. We absolutely checked out some great coffee shops too.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVUiM9YbB_FEvLNMYQNUmg9TvDLXzexHEqkh3Yltt9WLc6BgdVp-rwmYgVUwZpxhEphBAlZNxj62wjOnbrSO_6MIDCk-tolJ_iniHY-C0DX1IQ4HL8rBTpZAEnUq-ozvODKHCG8ZBobQ/s1600/Benedict+1580.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVUiM9YbB_FEvLNMYQNUmg9TvDLXzexHEqkh3Yltt9WLc6BgdVp-rwmYgVUwZpxhEphBAlZNxj62wjOnbrSO_6MIDCk-tolJ_iniHY-C0DX1IQ4HL8rBTpZAEnUq-ozvODKHCG8ZBobQ/s640/Benedict+1580.jpg" height="420" width="640" /></a></td></tr>
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My husband is now a die-hard Eggs Benedict fan. Seriously, so much, I think he could eat it daily for the rest of his life. The Hollandaise sauce has a boat load of butter... that's explanation enough. The guy loves butter. But if we're honest, who doesn't? I admit though, and some won't agree, I have a limit.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgSYGVmqQ-zWSe-n3zkGzAGduOqMjNDq4gUd7f4X3YBvRAfOgJUm-iSrWNhy74yn8FkEPNBu_CkVluT-K82jvZXVTUJgZhvRnvx2IDzxVxj9_08v43ORGTGwsz9ZFNAsFAAHdWT7sYcM/s1600/Benedict+1574.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZgSYGVmqQ-zWSe-n3zkGzAGduOqMjNDq4gUd7f4X3YBvRAfOgJUm-iSrWNhy74yn8FkEPNBu_CkVluT-K82jvZXVTUJgZhvRnvx2IDzxVxj9_08v43ORGTGwsz9ZFNAsFAAHdWT7sYcM/s640/Benedict+1574.jpg" height="420" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pile ham on baked biscuits</td></tr>
</tbody></table>
Needless to say, we've made this dish many Saturday mornings since our San Diego trip. The husband has become somewhat of a Hollandaise sauce master. Don't tell him because his head will swell, but his sauce is better than mine. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOFyxfFIg7R9eFZggB2hvkfn2PDFaBQk8p02wvLf9TUBmQTPmt4Nt3BdnJs4iU64drfuqnEZyiX82FLX82MqLY7dOMMm0BPlb1Y-2QNEb2Wy-oa4-cLv7VGZFW8-AGorHmRSJ64UhcMg/s1600/Benedict+1573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOFyxfFIg7R9eFZggB2hvkfn2PDFaBQk8p02wvLf9TUBmQTPmt4Nt3BdnJs4iU64drfuqnEZyiX82FLX82MqLY7dOMMm0BPlb1Y-2QNEb2Wy-oa4-cLv7VGZFW8-AGorHmRSJ64UhcMg/s640/Benedict+1573.jpg" height="423" width="640" /></a></div>
<br />
To spice up this recipe, I decided we should try a new approach. I'm so glad we did. We loved it. We will still make the traditional style Eggs Benedict with english muffins but this new recipe will definitely be entered into our food rotation too.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgOMqb1jEzSV8ZCpqnDQ3FH_3_1tORwxgyTMTgbTPNYmBnSa_GiOyAxOj8uy6ecgnvDGo6itnbqpUhTRFves1vEj8fb4Lqr9S1UGIOGeA2BdPxANRPTEB1g_d58OvcetMRwiivd4ehHQ/s1600/Benedict+1575.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRgOMqb1jEzSV8ZCpqnDQ3FH_3_1tORwxgyTMTgbTPNYmBnSa_GiOyAxOj8uy6ecgnvDGo6itnbqpUhTRFves1vEj8fb4Lqr9S1UGIOGeA2BdPxANRPTEB1g_d58OvcetMRwiivd4ehHQ/s640/Benedict+1575.jpg" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pile over-easy eggs on biscuits and ham</td></tr>
</tbody></table>
<br />
<u>Biscuit Eggs Benedict</u><br />
<br />
Tube of <a href="http://www.pillsbury.com/" target="_blank">Pillsbury</a> biscuits (8 count) I used flaky layers but regular biscuits will work too<br />
8-10 eggs<br />
thinly sliced ham (I used 2 slices per biscuit)<br />
salt and pepper<br />
<br />
<u>Hollandaise Sauce </u><br />
<br />
4 egg yolks<br />
1 stick of butter<br />
4 cap fulls of lemon juice*<br />
5 shakes of paprika*<br />
5 shakes of black pepper*<br />
<br />
<br />
<u>Instructions on making the sauce (written by Jeremy, the husband):</u><br />
<br />
Start by separating the egg yolks from the whites and reserve them in a bowl. Next melt one stick of butter in the microwave for about 1-1/2 minutes, be sure to cover as it will splatter. Combine the paprika, pepper and lemon juice with the egg yolks and whisk until smooth. Finally mix the melted butter with the rest of the ingredients slowly while whisking them together. Pretty easy and simple compared to a traditional method while achieving a very similar results. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzchkRYw2WbqfFMFM6v9bz1BosFuifTLB70_IWHyzTpOx0nNe5iNKSSnDk95Mwak8AqIusz7imDYDC9iPGytXZNmdYhcHbvySgxaLgODByVacQ4KWw3oPTVaytRKlkV3m0hfq_l17fP4E/s1600/Benedict+1578.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzchkRYw2WbqfFMFM6v9bz1BosFuifTLB70_IWHyzTpOx0nNe5iNKSSnDk95Mwak8AqIusz7imDYDC9iPGytXZNmdYhcHbvySgxaLgODByVacQ4KWw3oPTVaytRKlkV3m0hfq_l17fP4E/s640/Benedict+1578.jpg" height="422" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pour on the sauce</td></tr>
</tbody></table>
Cook the biscuits according to the tube's directions. Cook all eggs over-easy or however you like your eggs cooked. Salt and pepper the eggs while cooking. When biscuits are fully baked, add ham to top of biscuits. Place the eggs on ham. Pour Hollandaise sauce over the eggs. Warm in oven for a few minutes, if needed.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcJsHFrdPKdHxg1FqBTfJGOwGEqAWqYRKBpt6gg4FYLzYrd27JUHevwFPtNU8mn-vcHStqjlbhsf_27r9NgV-zM3_McnLe30olYi2RehKwnJgeocZg_B3WX87ZXrR_IopEGodAfHeqHo/s1600/Benedict+1583.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcJsHFrdPKdHxg1FqBTfJGOwGEqAWqYRKBpt6gg4FYLzYrd27JUHevwFPtNU8mn-vcHStqjlbhsf_27r9NgV-zM3_McnLe30olYi2RehKwnJgeocZg_B3WX87ZXrR_IopEGodAfHeqHo/s640/Benedict+1583.jpg" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just look at that sloppy goodness! </td></tr>
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**Love Jeremy's measuring method hahaMelhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0tag:blogger.com,1999:blog-6270350076029309923.post-55826325019821713532013-11-07T08:56:00.000-08:002013-11-12T13:48:40.768-08:00Pumpkin Kiss Snickerdoodle CookiesSnickerdoodle and pumpkin make the perfect marriage in these cookies. I discovered Pumpkin Kisses last Fall. Alone the Kisses are okay.... very pumpkin-y. But together with the right cookies or bars they are super duper!<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo-hRmRgM7g9HWYHvx3PWmF2E-F3idKsxXui6eWTEZ0nfKZVrTtCEAhCREwxbn0_-vKOU9LOCClaG1pHU-ydRCK3fXnwFJCgBJBhZao66ZbF6H-VHXmrRoFOujhFm3zu6qA5eqHksjaE/s1600/PK+Snickerdoodle1561.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpo-hRmRgM7g9HWYHvx3PWmF2E-F3idKsxXui6eWTEZ0nfKZVrTtCEAhCREwxbn0_-vKOU9LOCClaG1pHU-ydRCK3fXnwFJCgBJBhZao66ZbF6H-VHXmrRoFOujhFm3zu6qA5eqHksjaE/s640/PK+Snickerdoodle1561.jpg" width="640" /></a></div>
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<u>Snickerdoodle cookies <a href="http://lovintheoven.com/2010/03/even-better-snickerdoodle.html" target="_blank">original recipe from Lovin' From The Oven</a></u><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1/2 cup butter, softened</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1/2 cup white sugar</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1/3 cup brown sugar</span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1 egg</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1 1/2 cups flour</span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">2 tbsp white sugar</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">1 tsp ground cinnamon</span><br />
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Bag of Pumpkin Flavored Hershey's Kisses </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">In a bowl, combine flour, salt,
baking and cream of tartar. Set aside. In another bowl, cream together sugars
and butter. Add egg and mix. Add vanilla and mix again. Slowly mix in flour
mixture. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Place dough in the refrigerator to
firm up for about 30 mins. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Preheat oven to 300. Prepare a
cookie sheet with parchment paper or a baking mat. </span></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">In a small bowl, combine sugar and
cinnamon. Roll each dough into the sugar/cinnamon before placing it on the
cookie sheet. Bake for 12-14 minutes. Cookies may seem undercooked but they will
firm up. </span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gUzCYV-qTlaHIkeQWGaXvA0nTloiQlmU95JZvPDQ3nCJrj_PG12fF1l8fq7u_pEaEDeAZDInZ8oDD5-r309lwiBrn7d17DTlEvmX7cee2EOdDhTg79NZlqFetnZu0R1-zsGIBZly0gg/s1600/Snickerdoodle+1563.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gUzCYV-qTlaHIkeQWGaXvA0nTloiQlmU95JZvPDQ3nCJrj_PG12fF1l8fq7u_pEaEDeAZDInZ8oDD5-r309lwiBrn7d17DTlEvmX7cee2EOdDhTg79NZlqFetnZu0R1-zsGIBZly0gg/s640/Snickerdoodle+1563.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These cookies are amazing even without the Kiss</td></tr>
</tbody></table>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Once out of the oven, add the kiss. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">Enjoy!</span></div>
Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com1tag:blogger.com,1999:blog-6270350076029309923.post-33272600240861710872013-11-06T07:44:00.000-08:002013-11-06T07:44:31.647-08:00Pumpkin Cheesecake Cups with a microwaveable caramel sauce<br />
I am so very late to the pumpkin party! I just hope I'm not too late and you've all overdosed on it already. I have a good excuse for being late... I really do. I am 3 1/2 months pregnant with twins and morning sickness has been in full swing. You have to feel bad for me. Just think of all the awesome Fall recipes I missed out on.<br />
<br />
My first pumpkin recipe of the Fall involves pumpkin (duh!), cheesecake and caramel. Introducing Mini Pumpkin Cheesecake Cups...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumWguBrZdsQRYVzykPDpMHu-Q4qjMG8mRVrw9l9ho-jpdlpBL4OKoCL-db36GDcUygJkA1VViit6xLrysYzAhVYfyCD7Q1fpuweC1YIEyNEo-vOWWruhHaBypwnS1m71kd9uX3d_37-4/s1600/Pumpkin+1131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumWguBrZdsQRYVzykPDpMHu-Q4qjMG8mRVrw9l9ho-jpdlpBL4OKoCL-db36GDcUygJkA1VViit6xLrysYzAhVYfyCD7Q1fpuweC1YIEyNEo-vOWWruhHaBypwnS1m71kd9uX3d_37-4/s400/Pumpkin+1131.jpg" width="400" /></a></div>
<br />
<br />
These single serving size cups are made in a muffin tin. I used a large cupped tin but you can use whatever size you'd like. You can also check out the <a href="http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.onceuponachef.com%2F2012%2F11%2Fpumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html" target="_blank">original recipe</a> if you want to make a traditional cheesecake.<br />
<br />
Because I love experimenting, I made these with a Cinnamon Toast Crunch crust. The result was quite tasty. The options of cookies, crackers, cereal you can use for a crust are endless! <br />
<br />
Pumpkin Cheesecake Cups (original recipe: <a href="http://www.ziplist.com/souschef?url=http%3A%2F%2Fwww.onceuponachef.com%2F2012%2F11%2Fpumpkin-cheesecake-with-gingersnap-crust-and-caramel-sauce.html" target="_blank">Once Upon A Chef</a>)<br />
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<!--[if gte mso 9]><xml>
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</xml><![endif]-->Makes 6 in a large muffin pan<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>Cinnamon
Toast Crunch Crust</u> </div>
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</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 cups
Cinnamon Toast Crunch cereal</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
4 tbsp
butter, melted</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<u>Pumpkin
Cheesecake</u></div>
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
5oz canned
pumpkin</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/2 cup
granulated sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp
ground ginger</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/4 tsp
ground cinnamon</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp
ground nutmeg</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp
ground cloves</div>
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Dash of salt</div>
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1/3 cup
heavy cream</div>
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8oz cream
cheese, room temp</div>
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2 eggs, room
temp</div>
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<br /></div>
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<u>Caramel
Sauce (microwave!)</u></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 cup
granulated sugar</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tbsp light
corn syrup</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 tbsp water</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1/8 tsp
lemon juice</div>
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1/2 cup
heavy cream</div>
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1 tbsp
butter </div>
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<br /></div>
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<b><u>To make
the crust:</u></b></div>
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<br /></div>
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Ground the
cereal into fine crumbs. Pour in the melted butter and stir together.<br />
</div>
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Preheat oven
to 325. Prepare a large muffin pan by rubbing olive oil into each muffin
cup.</div>
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<br /></div>
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Divide the
cereal mixture into each muffin cup. You may have a little left over.<br />
</div>
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Bake crust
for about 8 minutes. Let cool while you prepare the cheesecake.<br />
</div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><u>To make
the cheesecake: </u></b></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fpTS2JSqSz13VjeQnrux9DlXAUzUA5UwePIiHCk2oXdCv6p7c9FWl3jMULStvUwx7rQKPxxtzERinI1j9B0m-K2jRcGre_Jza87AMS9HnIyFMc4hKsyTeBW6oWZv4l6DiARpCDKdadU/s1600/Pumpkin+1117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fpTS2JSqSz13VjeQnrux9DlXAUzUA5UwePIiHCk2oXdCv6p7c9FWl3jMULStvUwx7rQKPxxtzERinI1j9B0m-K2jRcGre_Jza87AMS9HnIyFMc4hKsyTeBW6oWZv4l6DiARpCDKdadU/s400/Pumpkin+1117.jpg" width="400" /></a></div>
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<br />
Combine
pumpkin, sugar, ginger, cinnamon, nutmeg, cloves and salt in a saucepan. Cook
on med-high heat, stirring constantly, until mixture begins to sputter. Reduce
to med-low heat and stir constantly for another 5 minutes or until the mixture
has become a rich brown color and thickened.<br />
<br />
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<br />
Pour into
bowl and mix for one minute. Pour in heavy cream while mixer is on. Mix evenly.
Add chunks of cream cheese and blend until smooth. This took quite a
while for me and honestly it was still a little chunky when I decided enough
was enough. The original recipe suggests using a food processor. I think it
would be the preferred method in order to get the mixture smooth and to avoid
chunky bits of cream cheese. <span style="mso-spacerun: yes;"> </span>Add eggs
and stir just until combined. Overmixing will cause the cheesecake to rise and
crack.<br />
<br />
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</div>
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Spoon the
cheesecake mix into the muffin cups (on top of the crust). <br />
<br />
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<br />
We are going to bake this
cheesecake in a water bath. The bath allows the cheesecake to cook evenly and
helps to avoid it from cracking. Wrap the bottom of the muffin pan in foil.<br />
<br />
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<br />
Fill a cake pan with water. Just enough so it doesn't overflow once you add the prepared muffin tin. <br />
<br />
Bake cheesecake for
about 1 hour or until the cheesecake is no longer jiggling. Remove from oven
and let cool for about 1/2 hour. Place in the refrigerator to chill for at
least 4 hours. </div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b><u>To make
the caramel sauce:</u></b> </div>
<br />
Seriously, this recipe so easy and the sauce it absolutely wonderful!<br />
<br />
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Stir
together sugar, syrup, water and lemon juice. Microwave until the caramel is
pale yellow, or just barely starting to take on some color, 4-8 minutes
(depending on the strength of your microwave). It's fine to stop and open the
microwave to check often; just don't let it get too dark or it will burn.<br />
<br />
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Let
the caramel sit for about 5 minutes -- it will gradually turn a rich amber
color. (If after five minutes, it's not dark enough, place it back in the
microwave for thirty seconds or so, then let it darken again. If it gets too
dark, start over.)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
In the
meantime, heat the cream in the microwave until hot. Once the caramel reaches
the right color, add the hot cream a few tablespoons at a time. It will bubble
up intensely, but won't overflow.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
After you've added all the cream, stir to
incorporate then add the butter. Add more cream if the mixture seems too thick.
Once the caramel cools, you can store it in your fridge.</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
When you are
ready to serve, carefully slide a butter knife around the edges of the
cheesecake and gently loosen it from the pan. Top with whip cream, caramel and
a dash of cinnamon.<br />
</div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
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Enjoy!<span style="mso-spacerun: yes;"> </span></div>
Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com1tag:blogger.com,1999:blog-6270350076029309923.post-66491487421784976122013-11-05T09:05:00.001-08:002013-11-05T10:22:50.101-08:00Chippy Bars with Peanut Butter Frosting & Chocolate Drizzle<div class="separator" style="clear: both; text-align: left;">
I have a sweet tooth. I think it's safe to say a lot of people do. Life is just more fun with sweets. Plain and simple. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwT78xQjP4t6oxiSfCYDHNtcnq7cDqGRI6oELcWeGvpUXqGF_JByL47KjZPgtM_MK2Qnh8-ZF86xQ-dTpYKIGMpWCLZsi-F66xGsTnH5hH1ZN_c7_aelg65qf1FZuFL8tKE9sZa3TlPk/s1600/Choco+Chip+bars+0973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwT78xQjP4t6oxiSfCYDHNtcnq7cDqGRI6oELcWeGvpUXqGF_JByL47KjZPgtM_MK2Qnh8-ZF86xQ-dTpYKIGMpWCLZsi-F66xGsTnH5hH1ZN_c7_aelg65qf1FZuFL8tKE9sZa3TlPk/s640/Choco+Chip+bars+0973.jpg" width="640" /></a></div>
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I love making these bars. They are easy and always a crowd pleaser. By adding a peanut butter frosting and chocolate drizzle, you can knock some socks off with tastiness and eye appeal. The platter will be empty before the party even starts.</div>
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<u><span style="font-size: small;"><span style="font-family: inherit;">Cookies (<a href="http://www.nestleusa.com/Brands/Baking/Toll-House-Morsels" target="_blank">Tollhouse</a> recipe):</span></span></u> </div>
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</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">2 1/4 cup
flour</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 tsp baking
soda</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 tsp salt</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">2 sticks
butter, softened</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">3/4 cup
granulated sugar</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">3/4 cup
brown sugar</span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;">1 tsp
vanilla<span style="line-height: 115%;"> </span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 115%;">2 large eggs</span></span></span><br />
<span style="font-family: inherit;"><span style="font-size: small;"><span style="line-height: 115%;">1 1/2 cup chocolate chips</span></span></span></div>
<span style="font-size: small;"><span style="font-family: inherit;"><span style="line-height: 115%;"></span></span></span><br />
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<br />
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<span style="font-family: inherit;"><span style="font-size: small;">6 oz <a href="https://www.hersheys.com/recipes/recipes-by-product/baking-pieces.aspx" target="_blank">Reese's Peanut Butter Chips</a></span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1 tbsp light
corn syrup</span></span><u><span style="font-size: small;"><span style="font-family: inherit;"> </span></span></u><br />
<br />
<u><span style="font-size: small;"><span style="font-family: inherit;">Chocolate Drizzle:</span></span></u></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1/2 cup chocolate chips</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIjHRf_amG4eeeIT_IpXR-a-8_vClTkp47xBUiIQwLEI84goCu4iXW9-uYk1_SzDvp3RnBmOZaYlruOYXD7Zhyphenhyphen-8mtoPO1GgDCqhhBQFRVVhjuOewZMHYhHsuVFciC-1u4K1txm-PWoQ/s1600/Choco+Chip+Bars+0977.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEIjHRf_amG4eeeIT_IpXR-a-8_vClTkp47xBUiIQwLEI84goCu4iXW9-uYk1_SzDvp3RnBmOZaYlruOYXD7Zhyphenhyphen-8mtoPO1GgDCqhhBQFRVVhjuOewZMHYhHsuVFciC-1u4K1txm-PWoQ/s640/Choco+Chip+Bars+0977.jpg" width="640" /></a></div>
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<span style="font-family: inherit;"><u><b>For cookies:</b></u></span></div>
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<span style="line-height: 115%;">In a bowl
combine flour, baking soda and salt. Set aside. In a separate bowl, mix butter,
sugars and vanilla until creamy. Add eggs, one at a time, mixing well after
each addition. Add chips and mix just until chips are evenly distributed. </span></div>
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Preheat oven to 350. Prepare a 9x13 baking dish with cooking spray or rub olive oil on bottom and sides. </div>
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Bake for about 25 minutes or until a knife stuck in the middle of the bars comes out clean. </div>
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<span style="font-family: inherit;"><b><u><span style="font-size: 11pt; line-height: 115%;">For Frosting: </span></u></b></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;">Melt
together chips and butter, once smooth add in corn syrup and mix well.
Pour over cooled chippy bars. Let the bars cool on the counter until
frosting has set then chill in fridge for 2 hours. </span></span></div>
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<span style="font-family: inherit;"><b><u><span style="font-size: small;">For Drizzle:</span></u></b></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;">Melt together chips and shortening in microwave for 45 seconds or so. Careful not to burn. Stir well and drizzle over bars. </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-size: small;"><span style="font-size: small;">Enjoy! </span></span></span>Melhttp://www.blogger.com/profile/09843536903886825794noreply@blogger.com0