tag:blogger.com,1999:blog-85993308068853954542024-03-05T21:06:25.951-08:00My Kitchen, My LoveA journey of my love affair with food.Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-8599330806885395454.post-69480145282601334782013-05-15T10:14:00.001-07:002013-05-24T08:17:21.015-07:00Easy Marmalade Pork <div class="separator" style="clear: both; text-align: center;">
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A few weeks ago, my family went to a friends house for dinner. That right there is a special occasion, because my kid goes to bed at 7:30, and when that time comes- its not a scenario that is appropriate for public viewing. To put it bluntly, she turns into devil child. So, we usually try to stick around home at night so as to not experience the devil child situation or make for an unpleasant evening with the public.<br />
<br />
We are working on this. You know, trying to teach our little minion to be more flexible around bed time...dang is it hard to train a child that is a clone of yourself. I have found I take her temper tantrums and attitudes very personally- which is another thing I am working on.<br />
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I am not a natural at this mothering thing like I thought I would be.<br />
<br />
Back to the dinner at our friends house.<br />
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So she made this apricot chicken, that was SO good, I wanted to drink the sauce. I am not even joking a little. She gave me the recipe and I have made it twice since....which in our house is rare. I hardly ever make the same thing within the same month- just cause I love experimenting with different flavors and such. Does anyone else get overwhelmed with all the incredible combinations of food there are out there, just waiting to be created??? Maybe I have too much time on my hands....<br />
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<tr><td class="tr-caption" style="text-align: center;">(no corn syrup- yay!)</td></tr>
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The second time I made this recipe, I used marmalade instead of apricot preserves, just because the store I was at didn't have apricot preserves without corn syrup in them. <br />
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And I doubled the sauce. And used pork tenderloin instead of chicken thighs.<br />
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I posted a picture the night I made the pork and marmalade version, and captioned that it was the stuff dreams are made of.....except I wasn't joking. It was even better with the marmalade, me and the husband agreed.<br />
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Did I mention its made in the crock pot, too?<br />
<br />
Sorry, I'm already married.<br />
<br />
But if you're looking to get hitched, make this for your future spouse.<br />
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<b><u>Marmalade Crock Pot Pork </u></b><br />
1 - 1.5 pound pork tenderloin<br />
most of a 25 oz. jar marmalade<br />
2 tsp. Dried onion flakes<br />
1-2 tsp. jarred garlic<br />
2 TBSP. Low sodium soy sauce<br />
2 Tbsp. Mustard (dijon or yellow)<br />
1/2 tsp. ground ginger<br />
1/2 tsp. red pepper flakes<br />
<br />
Mix all ingredients, except for the tenderloin, together in the crock pot. 3-4<br />
Add in pork and coat well with sauce.<br />
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Cook on low 6-8 hours, or high 3-4 hours, flipping pork half way through and coating with the sauce occasionally.<br />
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Try to not drink the broth before you serve it.<br />
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We had ours over quinoa that's been cooked with chicken stock, salt and pepper, a roasted pepper and goat cheese salad, and biscuits! The best.<br />
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<b><u><br /></u></b>Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-20779481681814827492013-03-29T09:40:00.000-07:002013-04-01T19:41:05.051-07:00Better For You Chocolate Fudge (tofu) Pie<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm very much a last minute, procrastinator person. Which is odd, because I can't stand procrastinators...<br />
It's not that I mean to be, or want to be unorganized and not plan things, but I do much better last minute.<br />
<br />
A friend and I had to make food for a baby shower last weekend, and we didn't decide what we were making til the morning before. '<br />
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I do my best work under pressure, what can I say?<br />
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<br />
Those people that plan things months in advance, and have everything all ready to go the day of an event or what not- I envy them. But, you know, that's just not me... I like the thrill of living on the edge. Or something of that nature.<br />
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<br />
So, all that to say, I had made this pie in pi day like, 3 weeks ago. Not that that has anything to do with procrastinating, but.....well, yeah, I guess it does.<br />
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I had originally intended to share this pie with you ON Pi day. But since I didn't, now all you plan ahead people can plan to make this pie for pi day NEXT year. See what I did there?<br />
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Honestly though, Jon didn't believe me that this was a tofu based pie. Which makes me sad. Poor tofu has such a bad rep. So don't be fooled by the fact that this has the stuff in it. You won't know. No one will know. Cross my heart.<br />
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It tastes so decadent and rich and is amazingly creamy. I topped ours with coconut milk whipped cream to.<br />
Yes, that was a good day.<br />
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<b><u>Better For You Chocolate Fudge Pie</u></b><br />
<span style="font-size: x-small;">(Adapted slightly from:<a href="http://chocolatecoveredkatie.com/2011/09/06/the-ultimate-chocolate-fudge-pie/" target="_blank">Chocolate Covered Katie</a>)</span><br />
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13 oz firm tofu<br />
1 tsp. cocoa powder<br />
1 tsp. pure vanilla extract<br />
2 Tbsp. Almond Milk<br />
1/8 tsp. salt<br />
1/4 cup raw honey or agave nectar<br />
1 1/2 cups Ghiardelli semi sweet chocolate chips<br />
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In a small pan, stir the chocolate chips over low heat until right before they are completely melted.<br />
Turn off heat, and continue to stir til smooth.<br />
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Combine all ingredients (including melted chocolate) in a food processor or Ninja, and blend for a minute or so until completely smooth.<br />
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You can either pour directly into a pie plate and refrigerate until firm or if you are using a crust, pour into completely cooled crust.<br />
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I used <a href="http://kblog.lunchboxbunch.com/2011/01/perfect-vegan-pie-crust-pie-series.html" target="_blank">THIS</a> crust recipe. Any will do though!<br />
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<b><u>For the coconut milk whipped cream:</u></b><br />
1 can FULL FAT coconut milk<br />
1 Tbsp. sugar (or more depending on your tastebuds)<br />
1 tsp. vanilla<br />
<br />
Place coconut milk in your fridge overnight, or at least 6 hours.<br />
It will get very thick.<br />
Scoop out the thick, creamy deliciousness off the top, and leave the liquidy stuff on the bottom behind.<br />
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In a mixer with a whisk attachment, whip the cream for 30 seconds on high.<br />
Add sugar and vanilla.<br />
Whip for another minute or so until you have a light fluffy, whipped cream texture.<br />
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Serve with your pie and enjoy heaven on a plate!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-1254390789521804062013-03-12T12:05:00.002-07:002013-03-12T12:05:30.942-07:00Paleo Coconut Lemon Bars<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuSu54dGD-3JF-YIcJxgNDh6xq5EtTIe6C9GptzoxVuyTidsGDHaEWvl09vLjqTs94s0oWu5BVD3pXkrZKuSDTKxe1Klej_ouTj3cJEXyCC_Xlk1f1_zJzILO3Gic-T0eTTiwOYdtVAsr/s1600/P1160766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfuSu54dGD-3JF-YIcJxgNDh6xq5EtTIe6C9GptzoxVuyTidsGDHaEWvl09vLjqTs94s0oWu5BVD3pXkrZKuSDTKxe1Klej_ouTj3cJEXyCC_Xlk1f1_zJzILO3Gic-T0eTTiwOYdtVAsr/s640/P1160766.JPG" width="640" /></a></div>
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I have been really into lemon these days. Just can't get enough of the stuff!</div>
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I tend to go through food phases- not unlike every other person on this world, correct? Another obsession being mustard. </div>
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Any kind, straight from the bottle. </div>
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I just can't help myself when left alone with a bottle of the stuff...this is not weird.</div>
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My (mostly) Paleo experiments these days have been pretty successful, which is exciting, and it hasn't been nearly as scary or difficult as I thought it would be to be creative and somewhat inventive! I've actually had a lot of fun with it!</div>
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So I made these paleo lemon bars today to satisfy a fierce lemon dessert desire.</div>
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They are a little different than the traditional lemon bar, in that the crust isn't your typical shortbread crust. It's more heavy, because it's made with almonds. It also has a slight coconut taste because of the coconut oil...so if you despise coconut, you probably wont really like these.</div>
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I halved my recipe, but this is the full 8x12" pan version.</div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Paleo Coconut Lemon Bars</span></u></b></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">adapted from <a href="http://civilizedcavemancooking.com/grain-free-goodies/lemon-bars/" target="_blank">Civlized Caveman Cooking</a></span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Filling:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 whole eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup raw, organic honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 cup lemon juice </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Unsweetened shredded coconut (for topping, but optional)</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">Crust:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 400.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 cups raw almonds</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup raw, organic honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup melted coconut oil</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 organic eggs</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For the filling:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Whisk together eggs, honey and lemon juice in a pan. Add in coconut oil and turn heat up to medium high and whisk constantly until filling is thickened and bubbling.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour mixture into a bowl and refrigerate until the crust is done and cooled completely.</span></div>
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<b><span style="font-family: Trebuchet MS, sans-serif;">For the crust:</span></b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place almonds in a food processor and grind until they are small chunks. You do not want them in a powder.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Melt coconut oil, and mix honey and eggs with oil.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Stir in almonds.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Pour mixture into greased pan. (I greased mine with coconut oil)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Bake for 15-18 minutes.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Allow crust to cool completely before pouring filling on top, and sprinkling with coconut.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place in the freezer for at least 30 minutes before cutting.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-30075617723256892712013-02-27T05:00:00.002-08:002013-02-27T05:00:35.492-08:00Cashew Chocolate Whipped Cream!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVg6NeKUfVxVhyykvnIMpvBA5NlrUz0ruKiAaGa-mjVy6C-yP8ZgUwBb5LYBrbA709GZCN3DS6lv98NZV70y06sshkEspmo68Nhl1wPfyI-OmuVH-K6i0DhlUSB1iUK-nSvgFi1mAemjD/s1600/DSCF0525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVg6NeKUfVxVhyykvnIMpvBA5NlrUz0ruKiAaGa-mjVy6C-yP8ZgUwBb5LYBrbA709GZCN3DS6lv98NZV70y06sshkEspmo68Nhl1wPfyI-OmuVH-K6i0DhlUSB1iUK-nSvgFi1mAemjD/s640/DSCF0525.JPG" width="640" /></a></div>
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So, I don't want to disappoint anyone...but I've kinda done a diet revamp. </div>
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Cake is wonderful, and I still eat it, but something has sort of clicked in me lately that has made me think more seriously about the food I am putting into my body. </div>
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I have heard the 'all things in moderation' phrase a bazillion times, and to an extent, i agree. BUT, everytime we tell ourselves we can eat that processed, hydrogenated fat, artificial flavor laden thing <i>juust </i> this one time, it adds up to being NOT just this one time. It adds up to hundreds of times, which in turn, affect our health in the long term.</div>
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Obviously, I am no doctor or scientist.</div>
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But, I do believe we have the gift of technology and a wealth of information around us which makes life a whole lot easier to learn and become knowledgeable about the world we live in and our amazing bodies we have been given!</div>
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That being said, I encourage you to look into ways we can combat sickness and disease through the food we eat! I have been blown away by all the things I thought were healthy for me, and come to find out- its all garbage. Just another ploy for companies too make money off of us consumers.</div>
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I'm also trying to get better at shopping for as cheap as possible while buying as much organic, unprocessed food as possible. Any tips? Sadly, theres no such thing as coupons for fresh produce, cheese and meat. That annoys me!</div>
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So, even though I am making some drastic changes in my diet, I don't want to ever give up my sweets. I love them, they love me. We're in love. </div>
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Im just figuring out how to healthify things and make them more nutritious so I'm not just loading up on empty carbs and sugar.</div>
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Have you ever had Cashew whipped cream? I know it's huge in vegan land, and I've wanted to do it for awhile now, so today was the pretty exciting day that I actually DID it!</div>
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Its <i>really </i>good.</div>
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I don't think I would call it whipped cream, more like a mousse. But a little lighter than a mousse.</div>
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Whatever, it's chocolate, sweet and made from cashews and coconut oil. Delicious and MUCH better for you than Cool Whip. I'm sure the ingredients in cool whip can be tweaked in a way to make building material strong enough to withstand nuclear war.</div>
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This is a multiple step process. So don't be thinking you can just pop out the food processor and whip it together. </div>
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Patience, my friend!</div>
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I did play by play pictures to hopefully help you with this multiple step process; I realize they are horrible and gross. Apologies.</div>
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<b><u>Cashew Chocolate Whipped Cream</u></b></div>
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<span style="font-size: x-small;">adapted from <a href="http://magicjelly.com.au/blog/2012/07/vegan-whipped-cream/" target="_blank">Magic Jelly</a></span></div>
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<b>For the cream:</b></div>
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1 cup raw cashews, soaked overnight </div>
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2 Cups filtered water</div>
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2 Tbsp. organic, coconut oil</div>
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2 tsp. organic, raw sugar</div>
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1/4 tsp salt</div>
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<b>For Whipping it:</b></div>
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1/4 cup organic confectioners sugar</div>
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2 tsp. vanilla extract</div>
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4 Tbsp. Vegan margarine</div>
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1/2 cup Enjoy Life semi-sweet chocolate chips</div>
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1 Tbsp non-hydrogenated shortening or coconut oil (for melting)</div>
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Drain and rinse the cashews. Place in your food processor with 1 cup of the water and blend for 1 minute, so you have a thick paste. It will probably be a bit grainy still.</div>
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Pour cashew paste and remaining cup of water in a medium sauce pan, and heat through.</div>
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Add coconut oil, sugar and salt and stir constantly for 5-10 minutes until it is thickened and gently bubbling.</div>
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Allow to simmer 5-10 minutes- don't stop stirring this whole time!</div>
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Take off the heat and return to food processor (I used my Ninja, the thing is amazing!), and puree for 3-5 minutes. Once your mixture is completely smooth, pour into a bowl and refrigerate until completely cool.</div>
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Once completely cool, pour your mixture into a mixing bowl along with confectioners sugar and vanilla.</div>
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Beat with whisk attachment on high for about 1 minute.</div>
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<br /></div>
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In a separate bowl an electric whisk, beat the margarine until pale and fluffy. Add to cashew mixture. Beat the two together for 2 minutes on high. Soft peaks with develop if all is done correctly!</div>
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Melt Chocolate chips at 2, 25 second intervals, stirring well in between.</div>
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Pour chocolate into your 'cream' mixture and whip it on high for another minute or two.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iM-AXvedeJnmo7NeqLEvTXavVI4cgxHvx_reCKuOz0cQEqHOF8fRhIiMRfHT_3I9XgVvWbU6QJrnRisdk89BKLpOsjLxp9mb9u4kCEJbfKaTCu4KiKXd7VY_S16trZyrRDawmMpqfmxT/s1600/DSCF0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-iM-AXvedeJnmo7NeqLEvTXavVI4cgxHvx_reCKuOz0cQEqHOF8fRhIiMRfHT_3I9XgVvWbU6QJrnRisdk89BKLpOsjLxp9mb9u4kCEJbfKaTCu4KiKXd7VY_S16trZyrRDawmMpqfmxT/s640/DSCF0515.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">(action shot, and darned flash went off)</span></div>
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Pour final mixture into a pretty little bowl, and refrigerate for about 30 minutes to firm it up.</div>
<div style="text-align: center;">
Me and my daughter LOVED this.</div>
<div style="text-align: center;">
I hope you enjoy it and I would love to hear about any other variations I could do!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGawNcMn20RoT6967g0cXGqGgOZhUBhUNkT3yR8yBJcKAcaNsJ65-pSnEq6jjixEUdZRY0nH9ASks7dpJou667eWeT-V_HmPcDGMPH2ErPAgeF4Gz2ElYSdC1FY7sxXRK1jeSWMJf9dEq/s1600/DSCF0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGawNcMn20RoT6967g0cXGqGgOZhUBhUNkT3yR8yBJcKAcaNsJ65-pSnEq6jjixEUdZRY0nH9ASks7dpJou667eWeT-V_HmPcDGMPH2ErPAgeF4Gz2ElYSdC1FY7sxXRK1jeSWMJf9dEq/s640/DSCF0524.JPG" width="640" /></a></div>
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Notes: </div>
<div style="text-align: center;">
-You can add more confectioners sugar if you want more sweetness. I'm sure you can sweeten with dates, too, I'm just not sure how to. This is all very new to me!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
-This cream is a little on the soft side. For a thicker cream, the cashew to water ratio should be 1:1.</div>
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<br /></div>
<div style="text-align: center;">
-If you don't want chocolate cream, omit chocolate chips.</div>
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<br /></div>
<div style="text-align: center;">
-You can also do this with almonds!</div>
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<div style="text-align: center;">
-If you didnt think ahead of time to soak the nuts over night you can also place them in a saucepan with water and bring to simmer. Turn off heat and allow to cool completely.</div>
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<div style="text-align: center;">
-Fantastic with strawberries, bananas, and pretty much anything you can think of. Our favorite was spoon to mouth.</div>
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<b><u><br /></u></b>Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com2tag:blogger.com,1999:blog-8599330806885395454.post-46225642422426398942013-02-14T04:17:00.000-08:002013-02-14T04:17:49.345-08:00Cinnamon Pear Coffeecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGwJKAMXRPr1GbwyjBjmo8DNcM8s5Jp12CBrZT0hZ2bfbnUesrMVZKFPOMHYtr-mP1EJ0Qt5wGCc649dd6qR1K2KYAwL9aG-yqMTFzA_ANeprb0b2n9VlgxxIx_3OjgY2nqIVEy_ZHAjh/s1600/P1160732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtGwJKAMXRPr1GbwyjBjmo8DNcM8s5Jp12CBrZT0hZ2bfbnUesrMVZKFPOMHYtr-mP1EJ0Qt5wGCc649dd6qR1K2KYAwL9aG-yqMTFzA_ANeprb0b2n9VlgxxIx_3OjgY2nqIVEy_ZHAjh/s640/P1160732.JPG" width="480" /></a></div>
<br />
Right now as I sit here, I am in shock. A good shock.<br />
<br />
My daughter is notorious for waking up at the crack of dawn. Which in my opinion, is 5 am. No matter how late she is up the night before- come 5 am on. the. dot. she is up and ready to go.<br />
<br />
Now, I am definitely a morning person. Just not a before the sun is up kind of morning person.<br />
<br />
Last night we were out and didn't get back til 8:45, and little miss didn't go to bed until 9 pm. Naturally, I was planning on her schedule being a little different tomorrow, and her being extra grumpy today. So when I woke up at 6, and still no baby was awake, I decided to get a head start on my day! It is now 6:50.<br />
<br />
Is it bad to say that I'm really digging this alone time with my laptop and coffee?!<br />
<br />
Happy Valentines day to me.<br />
<br />
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<br />
<br />
I made this cinnamon pear coffeecake a few days ago for the second time, and it's safe to say, this is one of our favorites. Even the little miss loves it. And I would love to tell you that it's 'healthier' because It has no butter and oil in it....which is mostly true....but I made up for that by adding a healthy dose of cinnamon chips and streusel topping. Bite me.<br />
<br />
I know that If someone made this for me for valentines day, I would love them a lot more than I hopefully already do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm-aeRqslpfqONa7KKEe9rKTKbgKaqaDG0pzeDsW7eXkAxD2ZHzShGQzT_aU5ndQthHTF25snO2Ln-WPjbpWnPB9UgJSf89vWUCwjpCBa5sQzPYLE6WlHOtErrCYqtmKoXtlJeAyP0gcC/s1600/P1160727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBm-aeRqslpfqONa7KKEe9rKTKbgKaqaDG0pzeDsW7eXkAxD2ZHzShGQzT_aU5ndQthHTF25snO2Ln-WPjbpWnPB9UgJSf89vWUCwjpCBa5sQzPYLE6WlHOtErrCYqtmKoXtlJeAyP0gcC/s640/P1160727.JPG" width="640" /></a></div>
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<b><u>Cinnamon Pear Coffeecake</u></b><br />
<span style="font-size: x-small;"><i>Adapted from <a href="http://www.yummymummykitchen.com/2011/10/low-fat-pear-and-cinnamon-chip-coffee.html" target="_blank">yummy mummy kitchen</a></i></span><br />
Pre-heat oven to 400<br />
<br />
1 1/2 cups AP flour<br />
2 1/4 tsp. baking powder<br />
1/2 cup sugar<br />
1/2 tsp. salt<br />
1 tsp. cinnamon<br />
1 egg<br />
1/2 cup almond milk (cow's milk works too)<br />
1/4ish cup applesauce<br />
1/2 cup cinnamon chips<br />
2 Pears, peeled and sliced<br />
<br />
Combine dry ingredients.<br />
In separate bowl, beat the egg then add milk and applesauce.<br />
Add wet ingredients to the dry and add in cinnamon chips.<br />
Stir just until combined.<br />
Pour into a greased 8x8 pan, or a 8" round pan.<br />
Arrange pear slices on top in a single layer. Pears overlapping is okay.<br />
<br />
<b>Streusel Topping:</b><br />
1/2 cup sugar<br />
1/4 cup flour<br />
2 Tbsp. Butter<br />
1 tsp. cinnamon<br />
<br />
Combine all ingredients, and with either a fork and knife, or pastry cutter, cut in the butter until it resembles small peas.<br />
Sprinkle over pears.<br />
Bake for 25-35 minutes, until knife comes out of the center mostly clean. ( You don't want a dry coffeecake!)<br />
<br />
We enjoy it hot out of the oven!<br />
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I hope you make this and love it. And obviously if you don't like pears, apples work just the same! Have fun, I tell you!<br />
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<br />
Baby just woke up. Quite alone time = over.<br />
Happy Valentines Day!<br />
<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com2tag:blogger.com,1999:blog-8599330806885395454.post-73711837855866140102013-01-19T08:42:00.001-08:002013-01-19T08:42:26.703-08:00Gingerbread Muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXng8iOePHlexHXzxorNT1XjUM-eRz9uFV0hCq_qHVdRF_-lyI1eu3eXnhkKxfZUJJINp9TMHraFXFjlNk4d6zSTIm8GwFcFO10TAj1ndb31g5V5KN9Sg6S6_q21o8_H-_glyuaSU_Gql_/s1600/P1160671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXng8iOePHlexHXzxorNT1XjUM-eRz9uFV0hCq_qHVdRF_-lyI1eu3eXnhkKxfZUJJINp9TMHraFXFjlNk4d6zSTIm8GwFcFO10TAj1ndb31g5V5KN9Sg6S6_q21o8_H-_glyuaSU_Gql_/s640/P1160671.JPG" width="480" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I just love gingerbread and gingersnaps. But I despise ginger. Make sense?</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Yesterday the craving for gingerbread with whipped cream came upon me...I happened to have some molasses on hand and whipped cream! It was fate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Instead of doing my regular gingerbread cake type thing that I normally make, I thought muffins would be a good idea. Why, you ask? Cause muffins are very cute.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">You will love this gingerbread recipe- It has a lot of flavor, and calls for a whole cup of molasses, which I adore. Molasses is wonderful.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0dWBFfHkLzpEc-yVTtgY1a3h7bAjfr6ajk3tFjFnVSoKn80pS6z_i3f-SVTyvRy2kFZyQvbnXzfGjJqwCtSi-UMwvgH6twBIeEk7E82DKxc4kz5yU2eFrEyzSq77l4IU91pgaGz2yIMd/s1600/P1160676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0dWBFfHkLzpEc-yVTtgY1a3h7bAjfr6ajk3tFjFnVSoKn80pS6z_i3f-SVTyvRy2kFZyQvbnXzfGjJqwCtSi-UMwvgH6twBIeEk7E82DKxc4kz5yU2eFrEyzSq77l4IU91pgaGz2yIMd/s640/P1160676.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif;">Gingerbread Muffins</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Yield: 16- 18 muffins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 egg</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup molasses</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups AP flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 tsp. baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. cinnamon</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. ground ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup very hot water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 350.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grease a muffin tin.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In the bowl of a stand mixer, beat butter and sugar together until smooth and creamy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Scrape down sides of the bowl and add in egg, mix well and slowly pour in molasses.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">All at once add flour, baking soda, salt, cinnamon and ginger.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix everything together. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour in water and mix on low until well combined.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Evenly divide the batter into the muffin tin, filling about 3/4.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 16-20 minutes, Or until the top gently springs back when you touch them.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Top with whipped cream and ground cinnamon for decor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSiT6fODIg5vN8efdeX52qIclVYZh2tr1nQj9ODxot9uGnAoRvD6m52ITT6cvw2XZ4VXZ_zg_AagU5IpGFzIXqmUlhmb0L_6obZnhPMmG3oPVGaf5R4OiPV4-yUjeq56TLCO6sY4_Rn0x/s1600/P1160678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSiT6fODIg5vN8efdeX52qIclVYZh2tr1nQj9ODxot9uGnAoRvD6m52ITT6cvw2XZ4VXZ_zg_AagU5IpGFzIXqmUlhmb0L_6obZnhPMmG3oPVGaf5R4OiPV4-yUjeq56TLCO6sY4_Rn0x/s640/P1160678.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvBxdnQkg7pWpvGLdTPvrJBocF_m3alJk57UbA6Sit-IT6WuJzijkETMYpjUPmcM56FsvRvvjDUh_fHrXrDfev35VznXOv_ZXdRLgIoSmLVilSRGfeoCflYzPwPWo9xIFs3xKhLwqdXrd/s1600/P1160677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvBxdnQkg7pWpvGLdTPvrJBocF_m3alJk57UbA6Sit-IT6WuJzijkETMYpjUPmcM56FsvRvvjDUh_fHrXrDfev35VznXOv_ZXdRLgIoSmLVilSRGfeoCflYzPwPWo9xIFs3xKhLwqdXrd/s640/P1160677.JPG" width="480" /></span></a></div>
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-88056021903897655742013-01-14T10:38:00.001-08:002013-01-14T10:38:04.649-08:00Reese Smore's Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2knILv3tNGIvUoMbjT2OphaOr2AH3ghwYQrhlXEfrUBQN5L-7naqBAfLBeH_iL7IQ4sc4FtiVnowoKxJ-vSc1SfJZUJXjisemzvKL2AzdNfx2XCMvAq_iUPlBUvwvzH2yaYflZAU0raO8/s1600/P1160639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2knILv3tNGIvUoMbjT2OphaOr2AH3ghwYQrhlXEfrUBQN5L-7naqBAfLBeH_iL7IQ4sc4FtiVnowoKxJ-vSc1SfJZUJXjisemzvKL2AzdNfx2XCMvAq_iUPlBUvwvzH2yaYflZAU0raO8/s640/P1160639.JPG" width="480" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;">I have a problem with people.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">More specifically, people in their cars.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I was out running errands the other day, and noticed a man driving next to me, shamelessly digging for gold with his finger halfway up his nose. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A GROWN man. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Do people think their cars are an invisible bubble?! You probably see this all the time....But some of my favorites are the people that are checking themselves out, flashing smiles in the mirror, making sure their nose hairs are all plucked, checking for lipstick on there teeth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I just feel like if you're on the road with thousands of other people, and in a car that is very </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">window-y, you would maybe remember that like, EVERYONE CAN SEE YOU.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So if you're tempted to pick your boogers in your car on a highway, don't do it. I can see you, and It's gross. Super gross.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Now we go from boogers to possibly the best bars in existence.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Just this past summer, when my family would have a fire in the firepit we started making our smores with reeses instead of hershey bars. And we never went back. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It's nothing earth shattering and I'm sure many of you have done the same....but if you haven't, you are living a sad, sad life.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">These bars taste like Reeses smores, except better.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAY92ZFc8r5YO5G5lluIAgUV3I-RVcIF9Z2uoHCOcj-s4C0jgRl-7iSp6IWf2bVCCCyqEN3ANubf63QV6qRCUJ0q_iskGGu9Dpt3wVREWkjurR7fLn8xCCz6iGS7BHM_baMKIl9hf4ToS/s1600/P1160640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAY92ZFc8r5YO5G5lluIAgUV3I-RVcIF9Z2uoHCOcj-s4C0jgRl-7iSp6IWf2bVCCCyqEN3ANubf63QV6qRCUJ0q_iskGGu9Dpt3wVREWkjurR7fLn8xCCz6iGS7BHM_baMKIl9hf4ToS/s640/P1160640.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><u><span style="font-family: Trebuchet MS, sans-serif;">Reeses S'mores Bars</span></u></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">adapted from <a href="http://melssweetlife.com/2012/04/05/peanut-butter-cup-smores-bars/" target="_blank">The Sweet Life</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Oven:350</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAY92ZFc8r5YO5G5lluIAgUV3I-RVcIF9Z2uoHCOcj-s4C0jgRl-7iSp6IWf2bVCCCyqEN3ANubf63QV6qRCUJ0q_iskGGu9Dpt3wVREWkjurR7fLn8xCCz6iGS7BHM_baMKIl9hf4ToS/s1600/P1160640.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"></span></a><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup Butter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 Cup packed brown sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 Cup white sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 TBSP. vanilla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups flour</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 tsp, baking powder</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 Cups graham cracker crumbs</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">24-30 Large reeses PB cups</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3-4 Cups fluff (I did one large container)</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Spray a 9x13" pan with cooking spray.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Beat together butter and sugars until fluffy- for about a minute.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Beat in eggs and vanilla. All at once add the flour, baking powder, salt and cracker crumbs and mix on low until combined.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Press 1/2-2/3 of the dough onto the bottom of prepared pan.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Evenly arrange the PB cups and lightly press into the the dough.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Spread fluff all evenly all over the PB cups.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">With the remaining dough, break it up in 4 or 5 chunks and press each chunk flat on a lightly floured surface.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Piece all the dough on top of the fluff layer and gently press down on everything to bring all the dough together into one sheet of dough.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 30 minutes.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Allow to cool for at least 2 hours before cutting. You can dig into them right away, but don't expect nice neat bars....they will be a beautiful disaster.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></u></b>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-52821109897982335532013-01-10T11:17:00.001-08:002013-01-10T11:17:43.837-08:00Oatmeal Butterscotch Chocolate Chip Coconut Cookie Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkjYY_WT9hi2EZ8ISg7Qu9BeisOp9ZQ-gKpbe1KpoF2oOUUu4ZhXEZTnac25WtP4y8_azsjdFwKCNRYAfKJ6gaprqdPob3cKqucdfMmltgUO_1Qm2klAre9cwlUjDr7H4uQaeJXYP3hfO/s1600/P1160611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkjYY_WT9hi2EZ8ISg7Qu9BeisOp9ZQ-gKpbe1KpoF2oOUUu4ZhXEZTnac25WtP4y8_azsjdFwKCNRYAfKJ6gaprqdPob3cKqucdfMmltgUO_1Qm2klAre9cwlUjDr7H4uQaeJXYP3hfO/s640/P1160611.JPG" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So, I need to confess.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Diet resolution people annoy me badly.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Every time I hear people talk about their diet/weight loss/work out resolutions it makes me want to yell something. Like, STOP.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Who even follows through with their resolutions, anyway? </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">All these people and their little eat lettuce only and run 10 miles a day diets....I mean, does that sound realistic for you?! Do people REALLY think that they can maintain that kind of lifestyle for the rest of their lives? And if they're doing it just to get to a certain weight, what happens when (if) they <i>do</i> get to that weight? They know nothing about healthy, nutritious eating, and most of the time (the people I've watched) just gain it all back cause they haven't made realistic LIFE changes! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">It's like an all or nothing mentality...which, I must confess, up until recently was me.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">I hate the word moderation, but it's really the only word adequate for the type of lifestyle that will lead you to success when it comes to your health, and lets face it- your happiness. Who want's to be around a skinny grumpy person??! I think we all agree we like the people best that make good food, enjoy good food and laugh a lot. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Besides, laughing burns a lot of calories. Well, I don't know if that's scientific...but in my universe it's a good ab workout.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">So, seriously, If I hear one more person say they are on a diet, or talk about how all they ate all day was celery and cabbage soup, I don't know what I will do, but i'll think of something not good.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I made this cheesecake today. It's our favorite in my house...if you are one of those non coconut loving people, you can obviously leave it out!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I hope you allow yourself to eat dessert :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><u><b><i><br /></i></b></u></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u><b><i><br /></i></b></u></span>
<span style="font-family: Trebuchet MS, sans-serif;"><u><b><i>Oatmeal Butterscotch Chocolate Chip Coconut Cookie Cheesecake</i></b></u></span><br />
Pre-heat oven to 350.<br />
<br />
<b>Crust:</b><br />
1 stick butter<br />
1/2 cup granulated sugar<br />
1/4 brown sugar<br />
1 egg<br />
1 tsp. vanilla<br />
1/2 cup flour, mounded<br />
1/2 tsp. salt<br />
1/2 baking soda<br />
1/2 tsp. ground cinnamon<br />
1 cup quick or old fashioned oats<br />
1/2 cup butterscotch chips<br />
1/2 cup chocolate chips<br />
1/2 cup sweetened shredded, coconut<br />
<br />
Cream together butter, sugars, egg and vanilla.<br />
Add in flour, salt, baking soda and cinnamon and mix on low just until combined.<br />
All together add oats, both kids of chips and coconut.<br />
Mix on low until it all comes together.<br />
<br />
Press dough into the bottom and 1 inch up the sides of a greased 9" spring form pan.<br />
<br />
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<br />
<br />
<b>Cheesecake filling:</b><br />
3, 8 oz. packages cream cheese, out at room temp for about 30 minutes<br />
1/2 cup granulated sugar<br />
1/2 cup brown sugar<br />
2 Tbsp. AP flour<br />
1 tsp. vanilla<br />
1/2 tsp cinnamon<br />
3 Tbsp. milk<br />
3 eggs, lightly beaten<br />
1/2 cup butterscotch chips<br />
1/2 cup chocolate chips<br />
1/2 cup sweetened, shredded coconut<br />
<br />
In the same bowl you made your crust with, (it's ok if there is a little cookie dough that didn't get 100% scraped out!) beat cream cheese and both sugars together for 1 minute, scraping down the bowl a few times.<br />
Add in vanilla, cinnamon and milk mixing well, then pour in your beaten eggs.<br />
Mix well, and add chips and coconut.<br />
Scrape down the bowl to get everything combined well if needed.<br />
<br />
Pour into your cookie dough crust, and place the spring form pan in a shallow baking dish such as a cookie sheet that has an edge at least 1 inch high.<br />
Bake for 45-55 minutes or until a 2 1/2" area around the outer edges starts to brown and no longer jiggles.<br />
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<br />
Cool in the spring form pan for 20 minutes before loosening the edges and allowing to sit for another 20 minutes before completely removing the sides. You may need a knife to help loosen the edges a bit.<br />
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Allow to chill for at least 4 hours before chowing down!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-26820777373343403202012-12-21T10:59:00.002-08:002012-12-21T10:59:34.881-08:00Cheddar Bacon Swirl Rolls<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">I haven't done a post in a reeeally long time! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">It feels good to be back...I have made SO many recipes in my time being gone, but I haven't taken the time to write down anything...and I have just been to <strike>busy </strike> lazy to blog about any of it. My apologies. I have been eating good eats and haven't shared one bit of it.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I don't know how women that have full time jobs, take care of their house, kids, do all these catering events, cook amazing meals AND blog about it.....can do it! I'm just not like that...I wish I was....but I'm learning what I can and can't handle, and it's just not worth overwhelming myself and putting too much on my plate. I'd rather be able to relax and enjoy things more.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">One of the things I have been enjoying lately are these rolls.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Warm out of the oven, the rolls are sooo soft, the cheese is so gooey, and the bacon is so bacony.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Also there is butter and garlic in there. Yes, these are easily some of the best rolls I've made or had.</span><br />
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<u><span style="font-family: Trebuchet MS, sans-serif;"><b>Cheddar Bacon Swirl Rolls</b></span></u><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Makes 12-14 rolls</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://mykitchenmylove.blogspot.com/2012/09/the-worlds-best-dinner-rolls.html" target="_blank">My dinner roll recipe, halved</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp butter, room temp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-2 tsp garlic powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2-3 cups grated cheddar cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lb. bacon</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Make your dough like the recipe says to, except halve it...unless you want a toooon of rolls.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">While dough is rising, heat your oven to 425.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread bacon on a cookie sheet in a single layer, and bake bacon for 12-15 minutes, until crispy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove from pan with a spatula, and allow to drain on paper towls.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">After dough has risen for one hour, roll it out on a lightly floured surface, into a rectangle.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">With the long side paralell to you, spread the butter all over the surface and sprinkle with garlic powder.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle cheese evenly over the butter. I like mine extra cheesy, so I would do 3 cups.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Crumble bacon evenly all over cheese.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tightly roll up dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">You should have a long, skinny roll of dough.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">With a dough cutter, or a large, sharp knife, cut dough log into about 2 inch sections.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Place each cut section into a greased 9x13" pan, swirl side up.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Allow rolls to rise another hour, before baking for 18-20 minutes in a 350 degree oven.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span><br />
<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com1tag:blogger.com,1999:blog-8599330806885395454.post-61216180332638778212012-11-14T17:01:00.000-08:002012-11-14T17:01:00.933-08:00Cinnamon Roll Fried Dough Balls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveN5qewh-oQs3fxDfzSK_Kr_mFesh9R7b54Xe5JqDRxbMACTsUu3ECBkCqDcqBKIWLMaUih6OVSDScwTwzOJ8hPm94FMKHLNsq_u3dsJsr-f0HCnUGR4HHfeNkfao08Us02XleXGvgyLK/s1600/P1160294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgveN5qewh-oQs3fxDfzSK_Kr_mFesh9R7b54Xe5JqDRxbMACTsUu3ECBkCqDcqBKIWLMaUih6OVSDScwTwzOJ8hPm94FMKHLNsq_u3dsJsr-f0HCnUGR4HHfeNkfao08Us02XleXGvgyLK/s640/P1160294.JPG" width="480" /></a></div>
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I have always been afraid of frying things for whatever reason... I think cause it just seemed scary working with hot oil and stuff. But now that I have done it a few times and have the hang of it I want to fry everything and can't stop thinking about different things to try frying.<br />
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These were an experiment yesterday that turned out quite fabulously! My uncle and husband were working at our house when I fed these to them, and they were both RAVING about them. I won't lie, they were pretty tasty.<br />
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And by pretty tasty, I mean amazing! And SO so easy!<br />
They would be perfect for breakfast. Who doesn't love fried cinnamon sugar things for breakfast?<br />
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<b>Cinnamon Roll Fried Dough Balls</b><br />
Yield:12<br />
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1 cup AP flour<br />
1/8 tsp. baking soda<br />
2 1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
3 TBSP. butter<br />
1/2 cup buttermilk<br />
Oil- For frying<br />
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Mix flour, baking soda, baking powder and salt together.<br />
Cut butter into chunks and keep cutting with a pastry cutter until it resembles coarse crumbs.<br />
Add buttermilk and mix just until combined. You may need to add a bit more buttermilk- the dough should be pretty moist.<br />
Turn dough out onto a floured surface, and need 5 times.<br />
Press into a 1/2" disc with your hands...NOT a rolling pin.<br />
Moisten surface of dough with water using your hands so the cinnamon and sugar will stick well.<br />
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<b>Cinnamon sugar filling:</b><br />
(these are approximate measurements cause I didn't actually measure)<br />
<br />
1/4-1/2 cup sugar<br />
1 Tbsp. cinnamon<br />
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Liberally sprinkle cinnamon sugar mixture all over surface of the dough. I used all mine...Basically the more you use, the yummier these things will be!<br />
Tightly roll up dough and slice into 1/2" slices.<br />
With your hand, press down on each disc so it doesn't fall apart when you pick it up to dry it.<br />
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Heat oil to around 375.<br />
Drop 3-4 dough balls/sices in at a time and fry until golden brown on each side.<br />
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<b>Glaze:</b><br />
2 Tbsp. melted butter<br />
2 Cups powered sugar<br />
3 Tbsp. milk (more may be needed)<br />
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While they're still warm, glaze with a generous amount of glaze and eat!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-40914455094693815332012-11-07T10:38:00.002-08:002012-11-07T10:39:23.284-08:00Chocolate Chip Butterfinger Bars with Peanut Butter Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZyiM_urMalW0voZDpu8y109PE-zcmVvzmXyCONQcYP4dpOqUx2HD2hUNenOl10Pf2X63Ola8RDCYGD8DkaKWaR_oIktpJHboQSMtQCIrLxWFySNXDfTTKMapNFQ8vBCH9p1vxxMK4y1B/s1600/P1160201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZyiM_urMalW0voZDpu8y109PE-zcmVvzmXyCONQcYP4dpOqUx2HD2hUNenOl10Pf2X63Ola8RDCYGD8DkaKWaR_oIktpJHboQSMtQCIrLxWFySNXDfTTKMapNFQ8vBCH9p1vxxMK4y1B/s640/P1160201.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">75% off halloween candy, anyone?</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Usually the week after halloween, the only candy left over that they mark down to 50 and 75% off is all the gross, cheap, fruit stuff. You know, like smarties...and other gross things. I can't think of any other ones they have. But they're not chocolatey so they're not good.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHLbpHgjGXYIpzrO1TA0mNwxIcI-z1BNGlZTSMMBaya4sS6Y0-pf8axakzbmhj4ae3zUIne2kEtFzwvqQB6qGVjNB33d90bMQ4UabZj07kIZsLCwSLKIbp99KVctK9xMoq9p0fFV11Q7/s1600/P1160204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVyHLbpHgjGXYIpzrO1TA0mNwxIcI-z1BNGlZTSMMBaya4sS6Y0-pf8axakzbmhj4ae3zUIne2kEtFzwvqQB6qGVjNB33d90bMQ4UabZj07kIZsLCwSLKIbp99KVctK9xMoq9p0fFV11Q7/s640/P1160204.JPG" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">When you have bags and bags of candy in your cupboard, it's impossible to not go crazy with insane combinations of sugary-ness.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Lately I've been doing really well with not having dessert always in the house, and keeping stocked up on plenty of fruit and veggies instead. It's a love hate thing....I love sugar, but I feel SO much better not always eating it. It's amazing how much better you feel when you feed your body clean, whole food! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">That being said- I will never ever ever ever give up my sweets. Ever.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">So this is for your inner fat kid.</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Chip Butterfinger Bars with Peanut Butter Frosting</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup Butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup light brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup white sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 Tbsp. vanilla</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 1/2 cups AP flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">about 16-18 fun sized butterfinger bars, roughly chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Cup chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 350.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In an electric mixer with paddle attachment, cream butter and sugar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add in vanilla and eggs an mix well, scraping down the sides of the bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turn off mixer and all at once add flour, baking soda and salt.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix just until combined, and add in butterfingers and chocolate chips, mixing until everything is mixed together well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Press into a 9x13" pan and bake for 20-25 minutes. NO LONGER!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Remove from oven and allow to cool completely before frosting.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Peanut Butter Frosting</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 Sticks Butter, softened</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup peanut butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5-6 cups powdered sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Beat butter and PB til smooth, scrape sides of bowl and one cup at a time, add in powdered sugar.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Frost cooled bars.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Chocolate Ganache </span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 cups chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 Cup cream</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a small saucepan over low heat melt chocolate with cream just before it is smooth. Turn off heat and keep stirring until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread over frosting layer.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sprinkle with additional chopped butterfinger bars, if desired.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy!</span></div>
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-34702186266758329152012-10-31T19:56:00.001-07:002012-10-31T19:56:45.880-07:00Peanut Butter Snickers Stuffed Brownies<div class="separator" style="clear: both; text-align: center;">
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<br />
Hurricanes tend to ruin a lot of plans...<br />
Unfortunately, weather doesn't seem to care about our plans, and we have to roll with the punches. My heart really does go out to everyone who lost their homes and neighborhoods in the storm. I can't even begin to imagine the heartache that comes with losing your home. For a lot of people, the houses they lost were ones they had grown up in, or raised their families in.<br />
I hope that's a loss I never have to experience.<br />
<br />
I know houses are just material things, but there are so many memories built into a home. It's more than a building, but a refuge. That place you can't wait to get back to after a hard day, or a long vacation; that place that family gathers for holidays and football games and many great meals, and fun times are shared.<br />
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Remember to take time to pray for those families that are hurting.<br />
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On a lighter note, I am in a dilemma because of this storm.<br />
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Trick or treating was supposed to be this past monday. But, because of the storm, it was cancelled until November 4th.<br />
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NOVEMBER 4TH!!!!<br />
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Do you have any idea how much candy I have in my kitchen right now, waiting for cute little kids to snatch it up?!<br />
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Tons.<br />
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And now, I have to have it in my kitchen for another 4 days. And I have to try to not eat it.<br />
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Obviously, resisting completely is......well, impossible.<br />
So I've been sneaking a few here and there.<br />
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And tomorrow is the day after Halloween so everything will be 50% off......I''ll just replenish then.<br />
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But I made brownies with some of the snickers that have been taunting me and they were some of the best brownies me and my husband EVER had!!!!!<br />
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<b><u>Peanut Butter Snickers Stuffed Brownies</u></b><br />
Pre-heat oven to 350<br />
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-1 Box of your favorite brownie mix, or <a href="http://allrecipes.com/recipe/best-brownies/detail.aspx?event8=1&prop24=SR_Title&e11=brownies&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">THIS</a> recipe doubled, which is what I used!<br />
-1 cup smooth peanut butter<br />
-27-30 mini snickers bars<br />
-1 cup milk chocolate chips<br />
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Line and an 8x8" baking dish with wax paper or tinfoil, and lightly grease.<br />
Prepare your brownie batter.<br />
Spread half of the batter into prepared dish.<br />
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Place unwrapped (duh) snickers close together onto first layer of brownie batter.<br />
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In a microwave safe bowl, heat up peanut butter at 30 second intervals, stirring well until smooth and liquid.<br />
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Pour peanut butter evenly, all over snickers.<br />
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Carefully pour and spread the other half of your brownie batter over snickers and peanut butter layer.<br />
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Bake for 40-45 minutes.<br />
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Immedeately spread chocolate chips all over the top and let melt for a couple minutes before<br />
spreading around melted chocolate smooth all over the top.<br />
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Allow to <u>completely</u> cool before removing tin foil or paper from pan and cutting into squares!<br />
Enjoy these babies!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-84328315597611127372012-10-23T10:06:00.001-07:002012-10-23T10:06:47.621-07:00Toasted Pecan Chocolate Chip Cookies<br />
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Ugh, I know. Chocolate chip cookies. How much more boring can we get?!?!</div>
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I feel ya.</div>
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In my world, people that make chocolate chip cookies and brownies are missing out on the joy of all the amazingness of the millions of amazing wonderful, delicious, creative cookies and and bars that there are to experience in life.</div>
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Buuuut, sometimes, you don't feel like being creative or crazy.</div>
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And a classic cookie makes you happy.</div>
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Today, that's what I was feeling- except when you throw in the toasted pecans it really takes these cookies to the next level! We had some friends over today that were absolutely <i>raving</i> about these! </div>
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And I kill myself to come up with crazy concotions................why???</div>
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These cookies are soft, chewy and loaded to the max with chocolate and chunks- everything a cookie ought to be. Trust me.</div>
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<b><u>Toasted Pecan Chocolate Chip Cookies</u></b></div>
<ul>
<li>1 cup softened butter</li>
<li>1 cup packed light brown sugar</li>
<li>3/4 cup white sugar</li>
<li>1 Tbsp. vanilla</li>
<li>2 eggs</li>
<li>1 1/2 cups <b><u>toasted</u></b> pecans, chopped</li>
<li>3 cups chocolate chunks/chips</li>
<li>2 1/2 cups AP flour</li>
<li>3/4 tsp baking soda</li>
<li>1/4 tsp salt</li>
</ul>
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In an electric mixer, beat together butter and sugars for one minute on high.</div>
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Add in vanilla and eggs, mixing well.</div>
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Add in flour, baking soda and salt all at once, mixing just until combined. </div>
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Mix in pecans and chocolate chips/chunk, just until combined.</div>
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Form small golf ball sized cookie dough balls with your hands and place on an ungreased cookie sheet.</div>
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Bake for 12 minutes.</div>
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Let cool for 2 minutes then remove from cookie sheet to a wire cooling rack.</div>
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EAT.</div>
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Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-67071321766266162022012-10-21T16:56:00.000-07:002012-10-21T16:56:14.991-07:00Antipasto Bake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Trebuchet MS, sans-serif;">I made this last week for dinner....Now remember, it's just me and my husband and our 14 month old daughter...</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This stuff didn't even last 24 hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">We LOVED it! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I've been doing this new rating system thing, where I ask my husband what he thinks of our meals on a scale of 1-10. This way I know if I should waste my time making the dish again or just throw it in the trash....I don't usually have a thick enough skin for these types of things, but I figured I would give it a try anyways.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This antipasto stuff was a 9.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Meaning it was pretty great..............I HIGHLY suggest you make this for your man. If I have learned nothing else since I have been cooking for my husband, it's that men love simple food. With a lot of meat. And cheese. They don't care how it's made- so long as it's hearty and flavory.</span><br />
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<b><u><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Antipasto Bake</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>adapted from </b><a href="http://tidymom.net/2010/amy-locurto-antipasto-bake-recipe/">tidy-mom</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2 cans crescent dinner rolls</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 lb. thinly sliced ham</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4-1/2 lb. provolone cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 lb. swiss cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 thin sliced salami</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 lb. pepperoni</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 tbsp. parmesan cheese</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp. black pepper</span><br />
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<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 350.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Layer 1 can crescent rolls in a greased 9x13" pan. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Layer the meats and cheese on the dough.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Beat the eggs, parmesan cheese and pepper, and evenly pour 3/4 of the mixture over the meat and cheese.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place the second layer of dough over everything, and with your hand spread the remaining egg and cheese mixture over the the crescent dough.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cover with aluminum foil, and bake for 25 minutes.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove foil, and bake for another 10-15 minutes, until dough is puffy, risen, and golden brown!</span></li>
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<span style="font-family: Trebuchet MS, sans-serif;">Enjoy! You will love this and your husband will love it even more! :)</span></div>
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Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-60390642166972664892012-10-10T10:39:00.000-07:002012-10-10T10:41:34.952-07:00Mini Pecan Pie Chocolate Chip Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9urSrTuJl_Mtwm4QqjraGNJnFukA4ZX9ymUfKyCZ8zmQBhxLPAm5E2Kf3MLDJTNI_QqAyNhszuphAhWFFnCvQDuIyaN3tTjkYqZjtcrGWClcXJzcJRt_70JjxBa1V7y2cqm9xPxdBZzEE/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9urSrTuJl_Mtwm4QqjraGNJnFukA4ZX9ymUfKyCZ8zmQBhxLPAm5E2Kf3MLDJTNI_QqAyNhszuphAhWFFnCvQDuIyaN3tTjkYqZjtcrGWClcXJzcJRt_70JjxBa1V7y2cqm9xPxdBZzEE/s640/013.JPG" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>WARNING: </b>Don't be deceived by this super boring looking picture!!!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">These are anything but! Like pecan pie? You will swoon for these!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">I saw these last week on Tasty Kitchen, and loved their simplicity. But of course I had to add chocolate....just a little. Chocolate + pecans = <3</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">6 ingredients.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">One bowl.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">A mini muffin pan.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">That is all! You won't even believe how amazing these are and how they taste just like a mini pecan pie!!!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Also, I have this thing against corn syrup, and you can't pay me enough to touch the stuff.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">These have none of it!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Amen!</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Eat them warm out of the oven, please, and thank me later.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDAPhUkj84-eIAYy0hIgHvx7ldYvo71NxBCkEbn1LIhWfF62yIZ0vQ2GPAyLOmOPiAS8M5WdtRjbv7F_wOggrtNxpDn6IX_cXnScpj7WTue30SaQbJea8bwawA81SBa6F6WKeAAkPpFDQ/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjDAPhUkj84-eIAYy0hIgHvx7ldYvo71NxBCkEbn1LIhWfF62yIZ0vQ2GPAyLOmOPiAS8M5WdtRjbv7F_wOggrtNxpDn6IX_cXnScpj7WTue30SaQbJea8bwawA81SBa6F6WKeAAkPpFDQ/s640/011.JPG" width="480" /></span></a></div>
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<b><u><span style="font-family: Trebuchet MS, sans-serif;">Mini Pecan Pie Chocolate Chip Muffins</span></u></b><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">Adapted from <a href="http://tastykitchen.com/recipes/breads/pecan-pie-muffins-7/" target="_blank">cindydlynn atTasty Kitchen</a></span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Yield: 32 mini muffins</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pre-heat oven to 350.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1 Cup chopped pecans</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup packed dark brown sugar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup flour</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 eggs</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup butter, melted</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 -1 cup chocolate chips</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Mix together pecans, brown sugar and flour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In an electric mixer, beat eggs with melted butter on high for 1 minute.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pour n pecan/sugar/flour mixture.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix until combined, and add in chocolate chips.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grease your muffin tin very well.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Fill each muffin mold 2/3.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Bake for 15 minutes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Allow to sit in pan for 5 minutes before gently removing with a butter knife.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Eat!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB6xxPZY8PWMUQpVBQwy2kYRvO9bwn2QgkSrRMwrLCr9yCGzXvMp10Xk8yx3_JG0VI0EJDduiS8h-nuZdRqzOpw7SmYCOh3EUjBgJRmjlK6BfkDQtgNo18bBeuvrCaiipIqe0xV0Snky-/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKB6xxPZY8PWMUQpVBQwy2kYRvO9bwn2QgkSrRMwrLCr9yCGzXvMp10Xk8yx3_JG0VI0EJDduiS8h-nuZdRqzOpw7SmYCOh3EUjBgJRmjlK6BfkDQtgNo18bBeuvrCaiipIqe0xV0Snky-/s640/015.JPG" width="640" /></span></a></div>
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-28955288203142290062012-10-09T09:14:00.000-07:002012-10-09T10:29:21.852-07:00Soft Pumpkin Pudding Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcGQVqYoD90e6lZZ76glLdZs4hxngLqYfPoiodW-PFnDdFD7EjUvnfjZdyb3B-z-hMkki9C6KABjKZr9spN7DS9NbRHJtcGDIF6pqF60dpgoAT1l91Q5uYDP-6y6MloAcSBzRBamfvHyj/s1600/P1150812.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFcGQVqYoD90e6lZZ76glLdZs4hxngLqYfPoiodW-PFnDdFD7EjUvnfjZdyb3B-z-hMkki9C6KABjKZr9spN7DS9NbRHJtcGDIF6pqF60dpgoAT1l91Q5uYDP-6y6MloAcSBzRBamfvHyj/s640/P1150812.JPG" width="640" /></a></div>
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I can't even tell you all how excited I am about these cookies.<br />
Finding a pumpkin cookie recipe that is soft and chewy, not cakey, is basically impossible.<br />
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Until now!!!<br />
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This morning I had a baking spree (rainy days call for these sorts of things), and the idea hit me like a big DUH. Why don't I make a pudding cookie, and use the 14 boxes of pumpkin pudding in my cupboard for the pumpkin flavor?! Makes sense, right?!?!<br />
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Oh my gosh you guys....<br />
<br />
Today, I win at life...Or at least cookie making.<br />
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<b><u>Soft Pumpkin Pudding Cookies</u></b><br />
1 Cup butter, softened<br />
1 Cup canola oil<br />
1 cup sugar<br />
1 cup confectioners sugar<br />
2 eggs<br />
1 Tbsp. vanilla extract<br />
2 packages (3.4 oz) pumpkin spice instant pudding mix<br />
4 cups AP flour<br />
4 tsp. baking powder<br />
4 tsp. pumpkin pie pice<br />
2 tsp. cinnamon<br />
<br />
1 Cup sugar<br />
1 Tbsp. cinnamon<br />
<br />
Pre-heat oven to 350.<br />
In the bowl of an electric mixer, combine butter, oil and both sugars together on high for 1-2 minutes until light and fluffy.<br />
Add in eggs, vanilla and pudding, and beat for another minute.<br />
Add in the flour, baking powder and spices and mix until combined.<br />
<br />
In a small bowl, combine sugar and cinnamon.<br />
Scoop heaping tablespoon sized balls of dough and roll in your hands.<br />
Cover completetly in cinnamon sugar mixture.<br />
Place on an ungreased cookie sheet 2 inches apart.<br />
Bake for 10 minutes.<br />
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Lett cool for 2 minutes before removing to a plate.<br />
Enjoy!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-35087327668497646862012-10-03T07:52:00.000-07:002012-10-03T07:52:02.486-07:00Better than you-know-what-cake<div class="separator" style="clear: both; text-align: center;">
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There are a lot of versions of this cake all over the place. And I have been wanting chocolate cake for awhile....and this just takes chocolate cake to the next level. I mean, chocolate that is drenched in SWEETENED CONDENSED MILK and CARAMEL SAUCE?! ah, yum.</div>
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My husband <i>loved</i> this cake. Last night he kept going to the fridge and used almost all of our forks in the drawer cause he couldn't get enough of it, and kept telling himself he would just have one more bite...</div>
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So, I'm not sure if it's better than *ahem*....but it's pretty dang amazing - and easy...<br />
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<b><u>Better Than You-Know-What-Cake</u></b></div>
<ul>
<li>Your favorite chocolate cake recipe or mix</li>
<li>1, 7 oz. can sweetened condensed milk</li>
<li>1 recipe for homemade <a href="http://thepioneerwoman.com/cooking/2010/01/ice-cream-pie-with-easy-caramel-sauce/" target="_blank">caramel sauce</a> </li>
<li>1, 16 oz container Cool Whip</li>
<li>4 Large Twix candy bars, chopped (heath or butterfinger are awesome, too!)</li>
<li>1 Cup mini chocolate chips</li>
<li>1/2 Cup mini chocolate chips melted with 1 TBSP. butter (for drizzling)</li>
</ul>
<div>
Bake your cake.</div>
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As soon as it comes out of the oven, poke holes all over with a fork. The more holes the better!</div>
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Pour the sweetened condensed milk aaall over the cake.</div>
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Immediately pour the caramel sauce over that.</div>
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Allow cake to completely cool, for at least 2 hours. This will torture you.</div>
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Spread cool whip evenly over the top.</div>
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Sprinkle chopped candy bars and chocolate chips evenly over the cool whip.</div>
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Drizzle melted chocolate all over cake...and eat!<br />
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It's even better the next day! I hope you enjoy this like we did!</div>
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Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-86468297654381485842012-09-26T12:02:00.002-07:002012-09-26T15:47:22.360-07:00Gingersnap Pumpkin Truffles<div class="separator" style="clear: both; text-align: center;">
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I have been working on getting this post up for about 5 days now.<br />
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My inspiration is gone, I have nothing that I want to write about. Actually, that's a lie- I have a lot to write about, but if I wrote about the men dragging dirt in and out of my house doing construction, and how my yard looks like a dug up dump pit, I would just sound really whiny and negative, and I realize you come here to see and read about food. Not to hear me complain.<br />
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On a happy note though, the whole pool house renovation thing we're doing will be done in 1 month, and my good friend Sarah and her husband (who is also my cousin) will be moving and it's going to be the most fun thing in the land to have them living in our backyard! Yay! Personally, I'm excited to have them back there as sort of a security system. Cause we all know when people break in to houses they go to the back of the house where no one will see them. But if they try that move here, chances are sarah and Drew (her husband) will see them...so those robbers don't really stand a chance. Also our new backyard dwellers have cats. And cats are scary...<br />
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I made these truffles last week and they were a huge hit, they taste like fall, and they have pumpkin hershey kisses coating them. Which in my opinion, there is almost nothing better then pumpkin hershey kisses.<br />
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So........here's the recipe.<br />
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P.S: this makes a toooon of truffles, so feel free to cut the recipe in half, I won't be offended.<br />
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<b><u>Gingersnap Pumpkin Truffles</u></b><br />
For the dough:<br />
3/4 cup butter<br />
1 cup sugar<br />
1/4 cup dark molasses<br />
2 cups flour<br />
1/2 Tbsp. ground ginger<br />
1 tsp. ground cinnamon<br />
1 tsp. pumpkin pie spice<br />
1/2 tsp. salt<br />
Milk (enough to make a dough consistency)<br />
<br />
1 Bag Pumpkin Spice Hershey Kisses, unwrapped<br />
2 Tbsp. shortening<br />
<br />
In an electric mixer, whip together the butter and sugar, until smooth, light and fluffy.<br />
Stir in molasses and mix well.<br />
All at once, add in flour and all 4 spices.<br />
Mix til it comes together, and add milk as needed to form a soft dough that is roll-able.<br />
Roll into 1 inch balls, and place on a wax paper lined plate or cookie sheet.<br />
Freeze for 10 minutes. This will help make the coating set faster.<br />
<br />
Meanwhile, place all your unwrapped kisses in a microwave safe bowl, along with shortening.<br />
Heat for 30 seconds.<br />
Stir well.<br />
Do another 30 seconds and stir very well until smooth. You should only have to heat it up twice. Maaaaybe 3 times if your microwave is weak, but be careful. Overheating the kisses is a crime, here.<br />
<br />
With a fork, dip each dough ball in the pumpkin deliciousness, completely coat, and remove with the fork allowing excess to drip off. Place back on wax paper.<br />
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If you want, you can double dunk the truffles so you have a thicker pumpkin coating, which is what I did.<br />
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Keep in refrigerator!<br />
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YUM. ENJOY!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com1tag:blogger.com,1999:blog-8599330806885395454.post-7945139065177572332012-09-20T18:27:00.002-07:002012-09-20T18:27:54.039-07:00Key Lime Cake Batter Truffles<div class="separator" style="clear: both; text-align: center;">
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<br />
I know this is totally not a fall dessert. It's more of a 'thank goodness it's summer' type of dessert...<br />
<br />
Sorry.<br />
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But I'm pretty sure you'll get over it once you taste these.<br />
<br />
I was messing around with this cute little bottle of lime extract I got a few months ago, when the idea for some sort of truffle hit me. Except I had no graham crackers, so a key lime pie truffle type thing wasn't gonna happen.<br />
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<br />
Have you ever had cake batter truffles?! I made them awhile back- I can't eat less then 5 at one time. They are super.<br />
<br />
Why not throw in some lime?<br />
<br />
These were refreshing, sweet-but-not-to-sweet, and just so yummy.<br />
<br />
I love truffles...they make me weak, they make me lose all self control, and they're so cute!<br />
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<b><u>Key Lime Cake Batter Truffles</u></b><br />
yield: 40-50 truffles<br />
<br />
<br />
1/2 cup butter, softened<br />
1/2 cup white sugar<br />
1/4-1/2 tsp. key lime extract (mine is very strong and condensed, so depending on what kind you have you will need more or less. Adjust to taste.)<br />
<br />
1 1/2 cups flour<br />
1 cup yellow cake mix<br />
3-4 Tbsp. milk<br />
Green Sprinkles<br />
<br />
<b>Coating:</b><br />
1 bag white chocolate chips<br />
4 Tbsp. shortening<br />
4 Tbsp. yellow cake mix<br />
<br />
In an electric mixer, beat butter and sugar together.<br />
Add in extract and mix well<br />
On low, mix in flour, cake mix and milk as needed to form a dough.<br />
Throw in as many sprinkles as you want!<br />
Roll dough into little 3/4 inch balls.<br />
Place on a wax paper lined pan or plate and freeze for a few minutes while you make the coating.<br />
<br />
In a heatproof bowl, melt white chips with shortening at 30second intervals stirring very well in between.<br />
When chocolate is smooth, stir in cake mix.<br />
Remove truffles from freezer, dip in coating with a fork, and place back on wax paper. Sprinkle with sprinkles!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-29563447786414873782012-09-19T07:24:00.002-07:002012-09-19T07:24:55.467-07:00Caramel Apple Cinnamon Swirl Bread<div class="separator" style="clear: both; text-align: center;">
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Apple and pumpkin madness is in full swing here at the Drouin home.<br />
I usually am not much of an apple dessert fan- like I like it, but im not <i>nearly </i>as passionate about apple things as I am pumpkin things.<br />
But I'm trying to not bore you by my hundreds of ways I can think of to consume pumpkin flavored things.<br />
Behold, ooey, gooey bread that screams fall.<br />
Also, If you don't have instant yeast in your life/kitchen yet, go get it now.<br />
I used to be so afraid of making bread until I got this stuff.<br />
Order some
<a href="http://www.culinarydistrict.com/910.html" target="_blank">HERE</a> and you will forever love the process of making bread!<br />
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<b><u>Caramel Apple Cinnamon Swirl Bread</u></b><br />
<b>Dough:</b><br />
1 cup whole milk<br />
1/3 cup water<br />
1/4 + 2 tsp. sugar (Heaping 1/4 cup)<br />
3 Tbsp. Butter<br />
1 tsp. salt<br />
2 1/2 tsp. instant yeast<br />
4-5 cups flour<br />
1 tsp. cinnamon<br />
1 tsp. pumpkin pie spice<br />
1 egg + 1 egg white, beaten well<br />
2 medium apples, peeled and grated<br />
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<b>Swirl Filling:</b><br />
1/4 cup white sugar<br />
1/4 cup packed brown sugar<br />
2 Tbsp cinnamon<br />
2 Tbsp. softened butter<br />
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Combine milk, water, sugar, butter and salt in a small sauce pan over medium heat until butter is melted.<br />
Pour into mixing bowl and allow to cool a minutes or two.<br />
Add in 1 1/2 cups flour and yeast. Mix in medium until combine well with wet ingredients.<br />
Add cinnamon and pumpkin pie spice, along with beaten eggs.<br />
Mix in 1/2 cup of flour, along with grated apples.<br />
Keep adding remaining flour 1/2 cup at a time until you have a soft dough that doesn't stick to the side of the bowl but is sticky when you touch it.<br />
Spray another bowl with cooking spray, and move dough to greased bowl.<br />
Cover with hand towel and allow to rise in a warm place for at least an hour. I usually heat up a mug of water for a minute and then put the bowl in the warm microwave.<br />
After the hour is up, dump out onto a surface sprayed with cooking spray, and roll into a long and skinny rectangle.<br />
Spread softened butter all over with the back of a spoon.<br />
Combine, sugars and cinnamon and sprinkle over butter.<br />
Roll up dough as tightly as possible and squish ends to make fit into a greased 9x5" bread pan.<br />
Pre-heat oven to 375.<br />
Allow bread to rise for at least 30 minutes.<br />
Cut 3 slashes in the top when risen.<br />
Bake for 35 minutes.<br />
Allow to cool for 5 minutes before flipping out onto a cooling rack.<br />
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<b>Caramel Glaze:</b><br />
4 Tbsp. butter (1/2 stick)<br />
1 Cup brown sugar, packed<br />
1/2 cup cream<br />
pinch of salt<br />
1 Tbsp. Vanilla<br />
1 cup powdered sugar<br />
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Mix butter, brown sugar, cream and salt in a medium saucepan over medium heat. Cook and whisk gently for 5-7 minutes until thickened. Add vanilla and cook another minute.<br />
Remove from heat and whisk in powdered sugar until you have a thickened, smooth glaze.<br />
When bread has cooled for 30 minutes, place on a plate, and pour caramel glaze all over the top.<br />
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EAT!<br />
It's messy. But <i>so good. </i>We loved it!!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-25668691651250926412012-09-14T18:22:00.000-07:002012-09-15T17:32:44.377-07:00Apple Crisp Trifle<div class="separator" style="clear: both; text-align: center;">
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If you read my little blog, you know I love trifle.<br />
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But really, who doesn't?!<br />
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It is the perfect combination of all the flavors you want....<i>much</i> more exciting than cake or something.<br />
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SO, yesterday I got creative (Well, creative is a strong word- more like I was bored), and had a bag of apples in my fridge that needed to be used up....I get bored of the same old apple pie/apple crisp routine, and even though I love apple pie and apple crisp- sometimes you just need to shake things up!<br />
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I set out on a venture. An apple crisp trifle venture that turned out SO GOOD. You will love it<br />
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I was afraid the crisp topping layer would get soggy, but over 24 hours later (I just had some) and its still nice and crispy! Woo-hoo! Me and my husband were crazy about this dessert!<br />
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<br />
<b><u>Apple Crisp Trifle</u></b><br />
<b><br /></b>
<b>For the Crisp Layer:</b><br />
Pre-heat oven to 350.<br />
Grease a cookie sheet pan.<br />
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-2 cups brown sugar<br />
-2 cups rolled oats<br />
-2 cups AP flour<br />
-1 cup butter, melted<br />
-1 tsp. cinnamon<br />
-1/4 tsp nutmeg<br />
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In a large bowl, combine all ingredients very well with a large spoon. Finish mixing very well with your hands. Pour into a large cookie sheet pan, and bake for 20 minutes. Allow to cool completely.Meanwhile, make the apple layer.<br />
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<b>For the Apple Layer:</b><br />
<b><br /></b>
-1/2 cup butter<br />
-8 tart apples ( I used macintosh) peeled and thinly sliced<br />
-1 TBSP + 1 Tsp. Cornstarch<br />
-1 Cup cold water<br />
-1 cup brown sugar<br />
-1 Tsp. brown sugar<br />
-1 tsp. pumpkin pie spice<br />
-1/4 tsp. nutmeg<br />
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Over medium heat, melt butter and saute apples. Cook constantly for 6-7 minutes until apples are tender.<br />
Dissolve cornstarch in the cold water, add to skillet of cooked apples and butter. Stir in the brown sugar and spices.Boil for 2 minutes, stirring occasionally.<br />
Remove from heat and cool completely.<br />
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<b><u>For the Whipped Cream Layer:</u></b><br />
1 Package instant vanilla pudding<br />
2 Cups whole milk<br />
1, 16 oz container Cool Whip + 1, 8 oz container Cool Whip<br />
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Mix pudding mix and milk together according to package directions.<br />
Fold in cool whip.<br />
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On the bottom of a trifle dish, spread a layer of the whipped cream, then a layer of the crisp, and a layer of the sauteed apples, and top it off with the the whipped cream layer. Repeat.<br />
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Keep going at lease twice with each layer until you have a beautiful, amazing trifle!<br />
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Enjoy!</div>
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kBaileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-11148541155661228602012-09-12T17:20:00.002-07:002012-09-13T06:28:10.679-07:00The Best EVER Sweet and Sour Crockpot Pulled Pork<div class="separator" style="clear: both; text-align: center;">
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<br />
Okay you guys. I made this for dinner tonight, and I could. not. stop. eating it.<br />
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It was a party in my mouth. I have never had pulled pork so flavorful and just so darn amazing...This is by far the ultimate pulled pork recipe!<br />
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<b><u>Sweet and Sour Crockpot Pulled Pork</u></b><br />
2 cups brown sugar, packed<br />
1/2 cup flour<br />
2/3 cup water<br />
1 cup vinegar (white, apple cider- doesn't matter)<br />
4 TBSP. reduced sodium soy sauce<br />
1/2 cup ketchup<br />
1 tsp. ground ginger<br />
1/2 tsp. garlic powder<br />
1/4 tsp. pepper<br />
2 lbs country style boneless pork ribs<br />
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Mix brown sugar and flour in a medium saucepan.<br />
Add the rest of the ingredients except for the meat, and turn heat to medium.<br />
Stir constantly until sauce thickens and boils.<br />
Place ribs in crockpot; Pour sauce all over. Ribs should be completely covered.<br />
Cover and cook on low for 8-10 hours (which is what I did) or on high for 5-6 hours.<br />
Shred pork with two forks.<br />
I served ours with a greek salad, oven roasted sweet potatoes, and fresh homemade french bread!<br />
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Perfect!<br />
You won't be able to stop soaking up the sauce with your bread!<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com2tag:blogger.com,1999:blog-8599330806885395454.post-87191637995451347792012-09-07T08:18:00.000-07:002012-09-07T08:18:13.844-07:00The World's BEST Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
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<br />
The other night, I made these dinner rolls to go with our dinner. I felt like the wife of the year, because everything for that dinner came out PERFECT. A roast chicken that was so moist and perfectly cooked it melted in your mouth, scalloped potatoes with green onions and canadian bacon that were so flavorful and cheesy, you couldn't help but go back for seconds and thirds, and fresh corn from the neighbor- need I say more?!<br />
But the dinner rolls, oh.....oh my.<br />
We could have made a meal just from those.<br />
My husband said to me in between mouthfuls of chicken he sandwiched in these amazing rolls: 'I'm having these for breakfast tomorrow, and if you want, you can just pack me these rolls with some chicken in them all week; these are incredible. Moan moan, sigh sigh.'<br />
But since I didn't realize when I started to make the recipe that it made 24 rolls, after dinner I sent my husband to the neighbors with some....Today, our neighbor stopped me on my way out and told me (while he was clutching his chest and his eyes rolled in the back of his head) that they were 'the best rolls he ever had.'<br />
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So, if you're still sitting there wondering if you should make these or not, I will help you and tell you that yes, yes you should.<br />
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They are so soft, sweet, buttery and everything a roll should be.<br />
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<b><u>The World's BEST Dinner Rolls</u></b><br />
Adapted from <a href="http://www.ourbestbites.com/2009/10/worlds-best-dinner-rolls/" target="_blank">Our Best Bites</a><br />
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2 Cups of whole milk (yes, WHOLE-trust me)<br />
2/3 cup very warm water<br />
1/2 cup + 1 Tbsp. sugar<br />
1/3 cup butter<br />
2 tsp. salt<br />
4 1/2 tsp. instant yeast<br />
8-9 cups AP flour<br />
3 beaten eggs<br />
<br />
Combine milk, water, butter, 1/2 cup sugar, butter and salt in a medium sauce pan over medium heat until butter is melted.<br />
Remove from heat and allow to cool for a few minutes.<br />
In an electric mixer, add the butter/milk mixture, 3 cups of flour and yeast.<br />
Mix til combined.<br />
Add in beaten eggs (eggs must be beaten to ensure everything gets evenly distributed so you get perfect rolls!)<br />
1 cup at a time add in remaining flour until you have a soft dough that doesn't stick to the side of the bowl yet sticks to your finger when you touch it.<br />
It will firm up during the rising process, but you want it to be a little sticky so the rolls are soft and light instead of heavy and dense.<br />
Cover bowl with a hand towel and put in a warm place.<br />
Allow to rise 1 hour.<br />
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After the dough has risen to twice it's size, turn dough out onto a lightly floured surface. Cut in half.<br />
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Spray 2, 9x13" pans, or a roasting pan (which is what I used) with cooking spray.<br />
Roll one half of dough into a rectangle and cut into 12 equal sized pieces.<br />
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Shape each piece into a ball and place in prepared pan.<br />
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Repeat with other half of the dough.<br />
Pre-heat oven to 375, and allow rolls to rise 30 minutes.<br />
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Bake for 15 minutes or until golden brown.<br />
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When you take the rolls out of the oven, immediately rub a cold stick of butter to coat the top of each roll for the most amazing dinner roll experience of your life.<br />
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You don't even need butter for these babies- trust me!<br />
<br />
Enjoy and Happy Friday!<br />
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<br />
<b><u><br /></u></b>Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com6tag:blogger.com,1999:blog-8599330806885395454.post-38073191292562921602012-09-05T20:01:00.000-07:002012-09-05T20:01:24.560-07:00White Chocolate Chocolate Chip Raspberry Cookies<div class="separator" style="clear: both; text-align: center;">
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Lately, I have had a mad craving for the raspberry and chocolate combo.<br />
These cookies did the job satisfying it! They are SO GOOD!!!!!<br />
I hope you enjoy this little concoction I came up with. If not.....you are a lost soul and I hope you get help.<br />
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<br />
<b><u>White Chocolate Chocolate Chip Raspberry Cookies</u></b><br />
Adapted from:<a href="http://annies-eats.com/2011/01/14/giant-double-chocolate-cookies/" target="_blank">annies-eats</a><br />
<br />
Yield:3 dozen (depending on how much dough you eat.)<br />
<br />
1 Cup (2 sticks) butter<br />
1 1/4 Cup sugar<br />
2 Eggs<br />
1/2 Cup dark cocoa powder<br />
2 1/4 Cups flour<br />
1/4 tsp. coarse salt<br />
1 tsp. baking powder<br />
16 unwrapped Hershey's bliss white chocolates, roughly chopped<br />
16 unwrapped raspberry Dove chocolates, roughly chopped<br />
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<br />
Pre-heat oven to 350.<br />
In an electric mixer, beat together butter and sugar on medium-high for 2 to 3 minutes, scraping down bowl as needed, until light and fluffy.<br />
Add eggs, one at a time until well combined.<br />
With mixer on low, carefully mix in the cocoa powder until well blended.<br />
Add the flour, salt and baking powder, and mix just until combined.<br />
Fold in white and raspberry chunks by hand.<br />
Scoop golf ball sized cookie dough balls onto a lightly greased cookie sheet.<br />
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Bake for 9 minutes.<br />
Allow to cool for 5 minutes before removing to a cooling rack.<br />
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Enjoy!</div>
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Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com0tag:blogger.com,1999:blog-8599330806885395454.post-30651489653562416352012-08-28T17:08:00.000-07:002012-08-31T04:48:02.856-07:00Banana Bread Bars with Browned Butter Icing<div class="separator" style="clear: both; text-align: center;">
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<br />
My husband and daughter <i>love </i>bananas.<br />
Although I don't <i>hate </i>them, they're definitely not my fruit of choice...I would go for watermelon or mango over banana any day!<br />
But I <i>do </i>love me a good banana bread...Sometimes, though, you need something different to do with all your almost rotten bananas.<br />
Try these bars. I LOVED them! The browned butter frosting and heath chips kick it up a notch....and they're not too sweet, either, for those of you that have something against sweet things.<br />
<br />
<b><u>Banana Bread Bars</u></b><br />
3/4 cup sugar<br />
4 oz. cream cheese, softened<br />
1/4 cup butter, softened<br />
1 egg<br />
2 large very ripe bananas<br />
1 Tbsp. vanilla<br />
1 cup AP flour<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1 cup heath milk chocolate bits (In the baking aisle)<br />
<br />
Grease a 9x13" pan and pre-heat your oven to 375.<br />
In the bowl of an electric mixer, cream together first four ingredients until smooth and creamy.<br />
Add in bananas and vanilla, mixing for 1 minute on medium- high.<br />
All at once add flour, baking soda, salt and heath bits, and mix on medium- high for another minute.<br />
Spread into prepared pan and bake for 20-25 minutes until golden brown.<br />
Cool slightly for a few minutes and make your browned butter frosting.<br />
<br />
<br />
<b>Browned Butter Frosting:</b><br />
1/4 cup butter<br />
2 cups powdered sugar<br />
2 tsp. vanilla<br />
2-3 Tbsp. cream<br />
<br />
In a medium sauce pan, melt butter over low-medium heat until it is boiling and a delicate brown color.<br />
Remove from the heat and immedeately add the rest of the ingredients.<br />
Mix very well. You want it to be thicker than a glaze, but thinner than a frosting. Add more cream if needed.<br />
Pour over bars and spread so it's smooth.<br />
<br />
Enjoy warm, cold or room temperature- you can't go wrong!<br />
<br />
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<br />Baileyhttp://www.blogger.com/profile/04685851942359685311noreply@blogger.com1