tag:blogger.com,1999:blog-57992245007062649922024-03-05T05:49:21.641-08:00 Cammie's Kitchen Adventures Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-5799224500706264992.post-30543592353097102802018-07-17T10:16:00.002-07:002018-07-17T10:16:32.752-07:00Adventures In The KetoverseI've been been on a new way of eating since the end of April and I'm loving it. The Ketogenic way of eating has transformed my thinking about food and weight loss in a way I never expected. My main goals with this new way of eating are losing the weight I need to, and getting off ALL my diabetic and high blood pressure meds. I am happy to say that I am seeing the light at the end of this tunnel!<br />
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In the Ketogenic way of eating we use healthy fats and proteins as our source of fuel as apposed to using carbs and sugars. It is amazing how much better I feel since kicking the carbs and sugars to the curb! Surprisingly I didn't have too much trouble giving up my breads and sweet treats. This going to be a sustainable woe (way of eating).<br />
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Going Keto doesn't mean giving up the all the things you love to eat. You simply find healthier options to enjoy them or a tasty substitute for the things that are not allowed. It is doable friends. You gotta trust me on this one.<br />
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Stay tuned as I share recipes, tips and what has worked for me. I'll also review different products I've tried along my Keto Journey.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p-yZc8bp2NUwR2DwX_ism8lz2mHjAvJd9v6ht0j9OXYW6f_DOieIPVnUPfBwuEC1xmVXcPipk46Z7nwgaDkP2JSsRyvFAWBSnNnp1GRjJCncih_n_HfZUNoCbrcbdKNnlTEUmbvhc9oK/s1600/37280627_10213955504056081_3176814805784723456_n.jpg" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5p-yZc8bp2NUwR2DwX_ism8lz2mHjAvJd9v6ht0j9OXYW6f_DOieIPVnUPfBwuEC1xmVXcPipk46Z7nwgaDkP2JSsRyvFAWBSnNnp1GRjJCncih_n_HfZUNoCbrcbdKNnlTEUmbvhc9oK/s320/37280627_10213955504056081_3176814805784723456_n.jpg" width="320" /></a>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-20288459461735178032017-12-16T10:23:00.004-08:002017-12-16T10:23:55.485-08:00Once Upon A Saturday MorningIt’s 6 o’clock on a Saturday morning and all through the house not a person was up and about except mom. She was busy in the kitchen mixing up a tasty treat for her tribe. She gathered flour, cinnamon, nutmeg and sugar; some butter, eggs, and whipping cream too. Then for a magical taste she reached for some egg nog. Yes, egg nog. These will be tasty waffles indeed. And with some cinnamon whipped cream to dollup on top these would surely be waffles supreme!<br />
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Gathering the essentials.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVRRnrLtiw6qsxZFLTDZMNdrCkGGvuNvpXqF6XC7j-I45_r2w06hkJTtdcj1KjuXsLVX4qlf_i0Z7JeP-q0PfUHGSEm_g8MoFOVOSYiJ6L2Gfnq-jvM1fHU8CLpDsPnEhJyeWgZsINGLr/s1600/IMG_9684.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdVRRnrLtiw6qsxZFLTDZMNdrCkGGvuNvpXqF6XC7j-I45_r2w06hkJTtdcj1KjuXsLVX4qlf_i0Z7JeP-q0PfUHGSEm_g8MoFOVOSYiJ6L2Gfnq-jvM1fHU8CLpDsPnEhJyeWgZsINGLr/s320/IMG_9684.HEIC" width="240" /></a></div>
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1-1/2 cups of this magical liquid to take </div>
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these waffles to The. Next. Level.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQfnWfo9BviVXgFUCxT0NjGZo0M9kW5SQX98K0ULnQPs4fEeUCcvbbvgL2zAT630qwPP1QDkCaf-BddthNHk36DfSdrqN0tSuuG6YvFyT6DQD8q1_ByYlbkb8K8CHwK0hZJkRNuyLTKoB/s1600/IMG_9685.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQfnWfo9BviVXgFUCxT0NjGZo0M9kW5SQX98K0ULnQPs4fEeUCcvbbvgL2zAT630qwPP1QDkCaf-BddthNHk36DfSdrqN0tSuuG6YvFyT6DQD8q1_ByYlbkb8K8CHwK0hZJkRNuyLTKoB/s320/IMG_9685.HEIC" width="240" /></a></div>
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Don't overmix. Lumps are a good thing </div>
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in waffle land.</div>
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Fill your waffle maker with amount it </div>
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requires and...</div>
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Voila!!! Yummy happens.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55x6F2DYlW2QO5K9XFLAuA-yx3ty_jP0KNREYl6lC7ePWPaC9x87Wi2cYL__CrUzqiaBMRnLn5J9rzfLM5Vxc2gopp_kBQqBEzl6q5cCppET3hdDBsyGpHqs5H8znti8IA3tnNgQ5r9lO/s1600/IMG_9687.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55x6F2DYlW2QO5K9XFLAuA-yx3ty_jP0KNREYl6lC7ePWPaC9x87Wi2cYL__CrUzqiaBMRnLn5J9rzfLM5Vxc2gopp_kBQqBEzl6q5cCppET3hdDBsyGpHqs5H8znti8IA3tnNgQ5r9lO/s320/IMG_9687.HEIC" width="240" /></a></div>
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I used the leftover whipping </div>
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cream from last nights supper. </div>
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I just added some cinnamon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe90iNkYPQODOFMya32ptLzXmhuWXcFkusqtgM2HjkSsL4dcehsknfO-ZxMVIwCgmG57x9TnNNCr5iHbSKpRL6FM3Pqw2pRk5d8mDR0j7T8N58pCawPkNtiqmyNixCy0RkFzRxU4c65axQ/s1600/IMG_9689.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe90iNkYPQODOFMya32ptLzXmhuWXcFkusqtgM2HjkSsL4dcehsknfO-ZxMVIwCgmG57x9TnNNCr5iHbSKpRL6FM3Pqw2pRk5d8mDR0j7T8N58pCawPkNtiqmyNixCy0RkFzRxU4c65axQ/s320/IMG_9689.HEIC" width="240" /></a></div>
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Look how pretty it is. And its going to </div>
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be the perfect compliment for the Egg </div>
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Nog waffles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxOcZ3syDLFATsNcEZOuJf6sgTnFrHTmOYJuQ9KrsC3WtWqhlT3HGJidnLUQjKq6QQQh9YYeBNJrIpCSdMaNpjeuTj3Z9hHbAwwu75_wCqkpjPn8nWGtMCl13ZxOsCNw0Aac4lmpeCC2o/s1600/IMG_9693.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxOcZ3syDLFATsNcEZOuJf6sgTnFrHTmOYJuQ9KrsC3WtWqhlT3HGJidnLUQjKq6QQQh9YYeBNJrIpCSdMaNpjeuTj3Z9hHbAwwu75_wCqkpjPn8nWGtMCl13ZxOsCNw0Aac4lmpeCC2o/s320/IMG_9693.HEIC" width="320" /></a></div>
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Serve warm sprinkled with powdered sugar and a big </div>
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dollop of the cinnamon whipped cream. Extra whipped </div>
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cream is strongly encouraged. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLaJY41ZFcZTBBLiYGzjeC4w4iNnNuuZaG_6JDZ7eLvoKBG-KULGxmYLLNXt0Qqg6fuMNs65HufymPG2gSuxBYEBUINBzYgjn_osLLGnCCon3K-_h6GyiBxdO2r9fLS3JtLdlv1YJQMKP/s1600/IMG_9697.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCLaJY41ZFcZTBBLiYGzjeC4w4iNnNuuZaG_6JDZ7eLvoKBG-KULGxmYLLNXt0Qqg6fuMNs65HufymPG2gSuxBYEBUINBzYgjn_osLLGnCCon3K-_h6GyiBxdO2r9fLS3JtLdlv1YJQMKP/s200/IMG_9697.HEIC" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zR14mQjc2edkG3BtLUQ6tmIU64ld7V4kJWCm_HVCAlvbxOBSVVehCrYBmIEMvqa0yzgjk-Sb91YZQQXepGwtf0clYX354BkDacFombzc2Tk7jmmtrgBjVUPub8hftW16zVcWLMAfKDuf/s1600/IMG_9699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zR14mQjc2edkG3BtLUQ6tmIU64ld7V4kJWCm_HVCAlvbxOBSVVehCrYBmIEMvqa0yzgjk-Sb91YZQQXepGwtf0clYX354BkDacFombzc2Tk7jmmtrgBjVUPub8hftW16zVcWLMAfKDuf/s200/IMG_9699.JPG" width="150" /></a></div>
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Guaranteed good to the last crumb!</div>
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**I didn't have butter and substituted 1/3 cup </div>
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cooking oil as a substitute.**</div>
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This is my modified version of the recipe from:</div>
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cooknourishbliss.com</div>
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<br />Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-55664454638607115862017-07-08T14:58:00.002-07:002018-07-01T15:55:34.375-07:00Oh Meyer! Lemon Loaf<div style="text-align: justify;">
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<span style="font-family: "san francisco" , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;">I'm so excited friends and I just couldn't wait to post. The last time I made a lemon loaf it stuck to the pan, and I was not sure if it was the goop's fault or mine. I was hoping it was mine because I really love my <a href="http://iambaker.net/homemade-pan-release-baking-spray/" target="_blank"><span style="color: red;">goop</span></a> (homemade pam spray) I think it is the best thing since anything as far as baking goes. </span></div>
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<span -0.23999999463558197px="" 14px="" blinkmacsystemfont="" font-size:="" francisco="" letter-spacing:="" quot="" san="" sans-serif="" sfnstext-regular="">Anyways, I made another lemon loaf today, and was praying that it wouldn't stick to the pan because I was making it to take to a friend. So thinking back on my disastro</span><span class="text_exposed_show" style="color: #1d2129; display: inline; font-family: "san francisco" , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px;">us last loaf of lemon bread; I said a prayer, baked the bread, and when it was done I let it cool in the pan just a bit longer. this time. Last time I tried to take it out of the pan at about 10 minutes, and this time I waited patiently for 15 minutes. Santo remedio, as we say in Spanish. It truly was the holy remedy because the bread came out perfectly. So glad it worked out. My patience paid off. </span><br />
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<span style="color: #1d2129;"><span style="caret-color: rgb(29, 33, 41); font-size: 14px; letter-spacing: -0.23999999463558197px;">Gorgeousness!</span></span></div>
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The finished Lemon Loaf.</div>
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Success! </div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="color: #1d2129; display: inline; font-family: "san francisco" , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: inherit;">Lemon drizzle/glaze. Guess it really depends on how much </span></span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" style="color: #1d2129; display: inline; font-family: "san francisco" , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0"><span class="hasCaption" style="font-family: inherit;">you put on </span></span><span style="color: #1d2129; font-family: inherit; font-size: 14px; letter-spacing: -0.23999999463558197px; text-align: left;">the loaf. I'd say I glazed today. </span></div>
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<span aria-live="polite" class="fbPhotosPhotoCaption" data-ft="{"tn":"K"}" id="fbPhotoSnowliftCaption" style="color: #1d2129; display: inline; font-family: "san francisco" , , "blinkmacsystemfont" , ".sfnstext-regular" , sans-serif; font-size: 14px; letter-spacing: -0.23999999463558197px; line-height: 18px; outline: none; text-align: left; width: auto;" tabindex="0">Yep, its glazed.</span></div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-17858375195208364042016-11-12T23:04:00.000-08:002016-11-12T23:04:53.259-08:00Spaghetti Sauce<br />
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Hey y'all, here's a quick and easy spaghetti sauce recipe I think you'll like. I got this recipe from a friend years ago and I have been using it ever since.</div>
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1 Jar of your favorite spaghetti sauce<br />
1 pound of sweet Italian sausage<br />
Cabernet Sauvignon<br />
1/4 granulated sugar<br />
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Cook the Italian sausage until it is completely browned. Drain and add to the spaghetti sauce. Add 1 cup or more as desired of the Cabernet Sauvignon. Add the sugar and simmer on low for about 20 minutes or so to give the flavors a chance to mingle. If you're like me and you like the sauce I bit thicker then you can blend/pulae about a cup of the cooked sausage with a little of the sauce before you simmer it all. This sauce is even tastier if you prepare it a day or so in advance. The flavors mellow quite nicely.<br />
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-40793175194455602602016-07-23T09:39:00.000-07:002016-07-23T09:45:32.404-07:00Peach Kuchen<div style="text-align: justify;">
This month's <a href="http://www.cookaholicwife.com/p/improv-cooking-challenge.html" target="_blank">Improv Cooking Challenge</a> ingredients are peaches and cream. Since I am a baker at heart I decided to try baking a Peach Kuchen; a German peach cream cake. Now, I have never tried baking one before so I was excited to try it. I gotta say that it was so much fun to make and the nutmeg made the house smell absolutely divine as it was cooking. Honestly the hardest part was waiting to eat it. Here's the recipe I used. It is a modified version from <a href="http://www.beyondkimchee.com/peach-kuchen-german-peach-cake-with-canned-peaches/" target="_blank">Beyond Kimchee</a><br />
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Peach Kuchen</div>
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Ingredients~</div>
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1-1/2 cups all-purpose flour</div>
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3/4 cup sugar</div>
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2 teaspoon baking powder</div>
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1/2 tsp salt</div>
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1/8 tsp nutmeg</div>
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1/4 cup cold butter, cut into small chunks</div>
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1/2 cup whole milk</div>
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1 egg</div>
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1 large can of sliced peaches, drained </div>
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Custard Cream~</div>
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1 cup heavy cream</div>
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2 tsp flour</div>
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1/2 cup sugar</div>
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1 egg</div>
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1 teaspoon vanilla extract</div>
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pinch of salt</div>
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Instructions</div>
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Preheat oven to 400˚F</div>
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Grease a 9" spring form pan.</div>
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In a medium mixing bowl whisk together the flour, sugar, baking powder, salt and nutmeg. Using a pastry blender, or two forks cut in the cold butter pieces until it becomes fine crumbs. In a small mixing bowl, whisk milk and egg well. Pour the milk mixture over the flour mixture, and mix with a fork just until it becomes wet. Now spread the batter on the bottom of the pan. Arrange the peach slices on top. Bake in the oven for 15 minutes. While this is baking make the custard cream. In a small mixing bowl, combine 1/4 cup of the cream with the flour until there are no big lumps. Add the reminder of the cream, sugar, egg, vanilla, and salt. Whisk well. After 15 minutes take the cake out of the oven and pour the cream mixture over the top. Return the cake to the oven and reduce the heat to 350˚F. Bake for 35-40 minutes or until the cake top is puffed, and the edges are deep golden and are beginning to separate from the pan. On a wire rack cool the cake in the pan for 15 minutes, and then remove it from the pan and let it cool completely. Enjoy plain or with a scoop of ice cream.</div>
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*Notes*</div>
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I used canned peaches for this recipe, but you can certainly use fresh peaches if you desire.</div>
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While you're here check out some of the other tasty creations from this months blog.</div>
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<!-- Please call pinit.js only once per page -->Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com6tag:blogger.com,1999:blog-5799224500706264992.post-21791357780405781642016-07-16T11:54:00.001-07:002016-07-16T12:23:06.900-07:00Mom's Banana Bread<div class="separator" style="clear: both;">
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I have the perfect thing for those lazy Saturday mornings y'all. You know the ones I'm talkin 'bout. The ones where breakfast and the day is calling out to you, but it just feels perfect to sleep in just a wee bit more. Oh yeah, you know what I mean. Those kinds of Saturday mornings are perfect for some warm, fresh banana bread all buttered up. Oh, and you mustn't forget the coffee.</div>
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My mom always made the best banana bread. She always made it with buttermilk and threw in some walnuts. I always loved the twang from the buttermilk. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thankfully, I have made her recipe so many times I have the recipe in my head. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Mom kept many of her recipes</span><span arial="" quot="" sans-serif=""> on index cards in a little hinged box. Somehow in our recent move I have misplaced that little box of recipes.</span> 😞 I am still hopeful that it will be found.</div>
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Mom's Banana Bread</div>
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1 1⁄3 cups sugar</div>
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1⁄2 cup butter, softened</div>
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2 eggs</div>
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1⁄2 cup buttermilk</div>
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1 teaspoon baking soda</div>
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1 teaspoon baking powder</div>
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2 cups flour</div>
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1 teaspoon pure vanilla</div>
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1 1⁄4 cups mashed ripe bananas</div>
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3⁄4 cup chopped walnuts</div>
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Directions~</div>
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Cream together the sugar and butter.</div>
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Add the eggs, one at a time, making sure to mix well after each addition. Stir the baking soda into the buttermilk and add to the eggs, butter and sugar mixture. Sift baking powder with flour and blend into creamed mixture. Add the vanilla and mashed banana. Mix. Stir in the walnuts. Pour into a greased and floured 9"x5" loaf pan. </div>
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Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. </div>
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Cool for about 20-30 minutes before removing from pan.</div>
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Enjoy!</div>
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*please note*</div>
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I used two smaller disposable pans this time, so I adjusted the cooking time to about 60 minutes.</div>
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<!-- Please call pinit.js only once per page -->Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-24407944883675077102016-07-09T18:30:00.001-07:002016-07-09T18:38:08.497-07:00Horchata<div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD6YN2PgCdbb-Ty2PNlvBZtb8L_6Xu2cWra1l2rUKGgQ7jONWwtg1vCYdOefkylvOP3J0gxEM1HPIfCKyueE3fNXaac8V_Sd8EMhLXZiqzOFFgBiMrrWIwDhCAz8KrrZIlSVQfELr-lfP/s640/blogger-image-598783987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinD6YN2PgCdbb-Ty2PNlvBZtb8L_6Xu2cWra1l2rUKGgQ7jONWwtg1vCYdOefkylvOP3J0gxEM1HPIfCKyueE3fNXaac8V_Sd8EMhLXZiqzOFFgBiMrrWIwDhCAz8KrrZIlSVQfELr-lfP/s640/blogger-image-598783987.jpg"></a></div><br></div><div><br></div>I interrupt your regularly scheduled Saturday evening to bring you Horchata.<div>This wonderful rice drink is super easy to make, sooooooo tasty and refreshing on our super scorching Arizona days. It's a favorite at our house. </div><div>Try it for yourself and let me know what you think. </div><div>Here's the super easy directions. The hardest part is waiting for it to be ready to drink!</div><div><br></div><div><div>Horchata</div><div>1 cup uncooked white long-grain rice </div><div>5 cups water</div><div>1/2 cup milk</div><div>1/2 tablespoon vanilla extract </div><div>1/2 tablespoon ground cinnamon</div><div> 2/3 cup white sugar </div><div>Directions~</div><div>Pour the rice and water into the bowl of a blender. Blend just until the rice begins to break up, about 1 minute or so. Let rice and water stand at room temperature for a minimum of 3 hours. With a cheesecloth strain the rice water into a pitcher and discarding the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.</div></div><div><br></div>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-23030024439102439972016-06-27T13:53:00.001-07:002016-06-27T20:57:42.514-07:00Best Ever Chocolate Cake<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr86pIHFsjSyMTQcJQxTOcnRvtJJHAv8mdS57OGNZI5jRV-R_prjcegM_YYWLtPL1Ggzt6-3BYv4ZlyUC_Js6ij_WFKmns2vxSeRszowF1eBnQALUaNwjJXRNFURrB9aHWnE6G0W4Gp0-a/s640/blogger-image-1804471939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr86pIHFsjSyMTQcJQxTOcnRvtJJHAv8mdS57OGNZI5jRV-R_prjcegM_YYWLtPL1Ggzt6-3BYv4ZlyUC_Js6ij_WFKmns2vxSeRszowF1eBnQALUaNwjJXRNFURrB9aHWnE6G0W4Gp0-a/s640/blogger-image-1804471939.jpg"></a></div></div><div><br></div>Now friends you might not know it yet, but trust me when I say; there are three essentials in life, chocolate, cheese, and coffee. Not necessarily in that order, but each as equally important as the other. And you should have each of these essentials on regular basis; everyday that is. Today's tasty recipe incorporates chocolate and coffee in a very tasty way. I love this recipe from My Baking Addiction. I have made it many times and it always gets rave reviews. This time around I omitted the black cocoa powder because I didn't have any and the Arizona heat was just to hot for me to make a trip to William-Sonoma to purchase some. But if you can, do use it because it lends a nice depth of flavor and makes the cake rich and dark. For the coffee I have always used what I have on hand. So whatever you have on hand should work fine, just make it good and strong.<div><br></div><div>So let's make the best chocolate cake ever! </div><div>Here's what you need~</div><div><br></div><div><div>2 cups sugar</div><div>1 3/4 cups all-purpose flour</div><div>3/4 cup unsweetened cocoa powder</div><div>2 tablespoons King Arthur Flour Black Cocoa, optional</div><div>2 teaspoons baking soda</div><div>1 teaspoon baking powder</div><div>1 teaspoon kosher salt</div><div>2 eggs</div><div>1 cup buttermilk*</div><div>1 cup strong black coffee </div><div>1/2 cup vegetable oil</div><div>2 teaspoons pure vanilla</div></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat your oven to 350°F. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. Set these aside. Fit your stand mixer with the whisk attachment, or in a large bowl with an electric beater, combine the dry ingredients; mixing on low speed till they are thoroughly combined.</span></div><div><div>Now add the eggs, buttermilk, coffee, oil, vanilla, and beat on medium speed for about two minutes.</div><div>The batter is going to be thin. Pour it evenly into the prepared pans.</div><div>Bake for 30 to 35 minutes if you are using the round pans, 35 to 40 minutes for rectangular pan or until wooden toothpick inserted in center comes out clean.</div><div>Cool the cakes for 10 minutes and then remove from pans to wire racks, and cool completely.</div><div>Frost them however you like. I love to use a chocolate buttercream. One batch is plenty for this layered chocolate cake.</div></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeCucY8a-0xjQaT1Ayv4itMJZpgN8vq8w8c5uICSbtjsf7mPpQhCvoUlFLjk4HJdveON-0DG9wQvdlmnyNrFogKSMZCxlyGa_fIbYYBz_vxgGAMkHBh7C-ngqobaJmoj6XGGKoc3d4R9s/s640/blogger-image-1749101539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeCucY8a-0xjQaT1Ayv4itMJZpgN8vq8w8c5uICSbtjsf7mPpQhCvoUlFLjk4HJdveON-0DG9wQvdlmnyNrFogKSMZCxlyGa_fIbYYBz_vxgGAMkHBh7C-ngqobaJmoj6XGGKoc3d4R9s/s640/blogger-image-1749101539.jpg"></a></div><br></div><div><br></div><div>*<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> if you don't have buttermilk you can add a teaspoon of white vinegar to a cup of whole milk. Stir and let sit a few minutes before adding. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div>http://www.mybakingaddiction.com/the-best-chocolate-cake-recipe/</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-24833260318069594942016-06-13T09:52:00.001-07:002016-06-13T09:55:28.184-07:00The Perks of SummerOne of the perks of not working during the summer is being able to make a special breakfast every now and then. This morning I made French toast. I love to use Sarah Lee's Artisano bread. It's not quite as thick as Texas toast and not as thin as regular bread. I think I t's absolutely perfect for making a tasty piece of French toast. <div>Add a little nutmeg and vanilla to the milk and eggs. </div><div>Fry it up in some browned butter. </div><div>Then you simply must top it with some maple syrup and fresh whipped cream and then...<div>BOOM, extremely yummy happens. And that my friends is always a good thing.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdk5yzzq9cjFJw3C7t4IhAsSzfhNjUg8Eu20bhyMlIBGOvPHxi9HSlTg4YyVeP5_3oAt1R1OYTJjnYvVC5JqjMZVDh9UdsPnVBEkB2HKgx-jttgS_jZ9bioL17RHHfRQuJM_cV_LgsTvN/s640/blogger-image--884023624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdk5yzzq9cjFJw3C7t4IhAsSzfhNjUg8Eu20bhyMlIBGOvPHxi9HSlTg4YyVeP5_3oAt1R1OYTJjnYvVC5JqjMZVDh9UdsPnVBEkB2HKgx-jttgS_jZ9bioL17RHHfRQuJM_cV_LgsTvN/s640/blogger-image--884023624.jpg"></a></div><div class="separator" style="clear: both;"><br></div><br></div></div>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com1tag:blogger.com,1999:blog-5799224500706264992.post-54950127225665563612016-05-19T20:46:00.001-07:002016-05-19T20:46:11.089-07:00Orange and Ginger Upside-down CakeThe ingredients for May's <a href="http://www.edesiasnotebook.com/" target="_blank">Improv Cooking Challenge</a> were Orange and Ginger. A very tasty combination whether used in a savory dish or a sweet treat. Well since we've all been working so hard getting ready for our move next month I decided we deserved a sweat treat for a reward. I <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">thought it would be the perfect way to cool down after all of our packing and purging.</span><br />
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I found this Orange and Ginger Upsidedown Cake recipe on The Chew website. I decided that I was going to cheat a little though, and make the recipe using a white cake mix I already had at the house. It was very simple and worked out wonderfully. My family really enjoyed the finished product and I'm sure I'll make it again. Here's my ingredients.</div>
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Zest the three oranges and set the zest aside. <span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> Slice off the tops and bottoms of the oranges. Now slice away the rind and pith, from top to bottom. Just follow the curve of the fruit. Segment each orange, discard any seeds and set them aside. Reserve 2 tablespoons of orange juice.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">In a small saucepan over medium heat, melt 3 tablespoons of butter. Add the brown sugar and reserved orange juice and stir until everything is dissolved, about 2 to 3 minutes. Place this mixture into the bottom of your cake pan. Place the orange segments on top of the brown sugar mixture in a circular fashion, overlapping as necessary. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Now to get the cake mixed up. Put the cake mix, 3 eggs, 2 tsp. cinnamon, 1/2 tsp. ground nutmeg, 2 tsp. ground ginger, 1/3 cup of sour cream and 1/4 cup water. Mix on medium for about 3 minutes. Gently spoon over the oranges. Tap the pan on the counter a couple times to remove any air bubbles. Bake in a preheated oven at 350* for 25 minutes. Remove and allow to cool for 10 minutes. Run a knife around the edges and turn out onto your cake platter. Serve with a dollop of slightly sweetened fresh whipped cream.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">*since I modified the recipe, I had a little leftover batter. I used it to make cupcakes for lunch treats for my brother.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Come check out the other tasty creations in this month's Improv Cooking Challenge.</span></div>
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<!-- Please call pinit.js only once per page -->Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com4tag:blogger.com,1999:blog-5799224500706264992.post-53674181326177196642016-05-12T15:43:00.000-07:002016-05-12T17:32:14.184-07:00Fresh and Tasty Tomato Soup<div class="separator" style="clear: both;">
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<span style="-webkit-text-size-adjust: auto;"><br></span>Here's what you'll need to make this wonderful fresh and tasty soup.<br>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 large onion, sliced</b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">pinch of salt</b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 lbs tomatoes (about 10 med tomatoes)</b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">2 cloves garlic, sliced</b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 tbsp uncooked white rice, this will thicken your soup</b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">sprig of fresh thyme </b><br>
<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">3-4 fresh basil leaves </b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1/2 bay leaf </b><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Place the butter and olive oil in a heavy pot. I used my Dutch oven. To this add your pealed and sliced onions. Gently cook them over a medium heat while you wash and core your tomatoes. </span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When your onions are nice and soft, toss the garlic into the pot and cook for a two minutes more.</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Now, add the chopped tomatoes, salt, rice, bay leaf and your fresh herbs to the pot of onions. Cover and simmer, stirring every now and then until the tomatoes are well cooked and break apart easily.</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><b></b></span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">As I mentioned the rice is the thickening agent in this soup. It does a good job, and it keeps the fat and calorie count down a little. However if you don't mind the calories you can substitute cream for the water. The calorie count goes up, but you will get a very fresh and tasty bowl of cream of tomato soup that quite frankly leaves Campbell's in the dust. </span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Now you are going to add~ </span><br>
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<b><span 0="" 255="" arial="" background-color:="" font-family:="" helvetica="" light="" neue="" quot="" rgba="" sans-serif="" style="background-color: rgba(255 , 255 , 255 , 0);">1 cup water or cream if you don't mind the ᑕᗩᒪoᖇieᔕ :)</span></b></div>
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<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">1 more tbsp butter</b><br>
<b style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">another pinch of salt</b><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cover and cook for a few more minutes to melt the butter and to ensure that your rice is nice and tender.</span><br>
<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Take the soup off the heat and remove the bay leaf and herbs. </span><span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Puree it to your liking. I used my Ninja, but depending how thick or chunky you might like it an immersion blender would work fine too. </span><br>
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<span style="background-color: rgba(255 , 255 , 255 , 0); font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Enjoy your soup with a salad or a grilled cheese sandwich. </span>
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Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-24302842135508052412016-04-23T09:05:00.003-07:002016-04-23T09:05:46.903-07:00Ham and Cheese and What?<div class="separator" style="clear: both;">
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We are in the middle of moving and I knew it was going to be difficult to get something posted for this month's <a href="http://www.edesiasnotebook.com/" target="_blank">Improv Cooking Challenge</a>, but I didn't want to miss this month's challenge.<br />
I decided that I was going to to do something super simple. So I decided to make Ham and Cheese Frittatas. They were so super simple to make. I can't imagine why I have never made them before. They were packed with ham and cheese and pig jowl bacon. Who knew that pig jowl bacon tasted soooooo good??? It does y'all. Then I decided to top the frittatas with a drizzle of some <a href="http://cammieskitchenadventures.blogspot.com/2016/04/creamy-jalepeno-sauce.html" target="_blank">Creamy Jalapeño Sauce</a> and they were gone in 5. Which worked out perfectly and then we were back packing up.<br />
So here's the recipe y'all:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOulTSPaOrmuzFipusyZT4xe7n18PzqQkOfIRFhIsV2efmI61vVbp-uDR5l97VANXOZTA0TinFcvf5LCQ1fsUbRBKc7PwT0LdI_u82b8OQhN3d840YdF8Zg7X7rl5rUf8KB1g2DBReAru/s640/blogger-image-249193376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOulTSPaOrmuzFipusyZT4xe7n18PzqQkOfIRFhIsV2efmI61vVbp-uDR5l97VANXOZTA0TinFcvf5LCQ1fsUbRBKc7PwT0LdI_u82b8OQhN3d840YdF8Zg7X7rl5rUf8KB1g2DBReAru/s320/blogger-image-249193376.jpg" width="320" /></a></div>
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5 eggs</div>
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1/2 cup cubed ham</div>
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3 slices of pig jowl bacon, fried and crumbled</div>
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1/2 cup potatoes, cubed and fried (I used frozen to save time)</div>
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1/2 cup shredded cheese. I used Mexican blend</div>
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4 tbsp milk</div>
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Salt and pepper to season</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DEnFqnUEe4ZyygywFzSw_Hvn4zZIF8itgfZIBmzYHasTvd4XdZrleXutbEPbwhyphenhyphendKD12_beDYFm5Vtvq6DrKOY7AyFRSeSg_BdAp2i9VyTZOtMeFNQadsw9fRoWJskmgR1LUXU1FCIoR/s640/blogger-image--1116990909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9DEnFqnUEe4ZyygywFzSw_Hvn4zZIF8itgfZIBmzYHasTvd4XdZrleXutbEPbwhyphenhyphendKD12_beDYFm5Vtvq6DrKOY7AyFRSeSg_BdAp2i9VyTZOtMeFNQadsw9fRoWJskmgR1LUXU1FCIoR/s320/blogger-image--1116990909.jpg" width="320" /></a></div>
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Mix the egg and milk together, cover and set aside. Fry up the potatoes and drain. Next fry up the bacon and crumble. Using 5 ramekins start layering your frittatas. Potatoes go in first. Next add the ham and bacon. Top each with cheese. Lastly cover with the milk and egg mixture. Place in a Ban Marie and bake for 30 minutes. Serve warm with a drizzle of Creamy Jalepeño Sauce, you can find the recipe <a href="http://cammieskitchenadventures.blogspot.com/2016/04/creamy-jalepeno-sauce.html" target="_blank">here</a> Or top with your favorite salsa. </div>
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Check out some of the other fabulous Ham and Cheese creations in this month's Improv Cooking Challenge ~</div>
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<!-- Please call pinit.js only once per page -->Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com1tag:blogger.com,1999:blog-5799224500706264992.post-18932865299776634882016-04-14T20:50:00.001-07:002016-04-14T21:21:28.141-07:00Creamy Jalepeño Sauce<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjF-luRa24sTJvg26D-xusTI2R1ztYCqZlpEjQ162pqYX29W3Hg4YYZ7L70wWXMLjSORj7FKY068w0wJvYAtFbADASEOUepLCnIjNoWCcP40jmTPwm2cCgfw-XItx-V-4B1xHm-gFOvqQ/s640/blogger-image--408052941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIjF-luRa24sTJvg26D-xusTI2R1ztYCqZlpEjQ162pqYX29W3Hg4YYZ7L70wWXMLjSORj7FKY068w0wJvYAtFbADASEOUepLCnIjNoWCcP40jmTPwm2cCgfw-XItx-V-4B1xHm-gFOvqQ/s320/blogger-image--408052941.jpg" width="320"></a></div>
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I went to lunch with a friend recently and tasted this wonderful creamy Jalepeño sauce. It was just so good that I knew I wanted to try and make some.<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> The sauce I came up with tastes similar to what I ate at the restaurant, but I added some cilantro to mine.</span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> </span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> I am sure this would even make a pretty spectacular dressing for salads too.</span></div>
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So here is my version of a creamy jalepeño sauce.</div>
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1 cup sour cream</div>
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1 cup of mayonnaise </div>
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4 pickled jalepeños, remove the seeds of you like it milder</div>
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4 tbls of ranch dressing mix</div>
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Juice of one lime</div>
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1/2 cup of fresh cilantro</div>
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Place everything in a blender and blend until jalepeños and cilantro are finely minced and all ingredients are incorporated and creamy.</div>
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Serve as a dipping sauce for your steak quesadillas or use as a dip for nachos . *Refrigerate any unused sauce.* </div>
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This recipe makes 3 cups.</div>
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Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-64361983673955290042016-03-25T15:06:00.001-07:002016-03-25T18:52:39.553-07:00A Little Comfort Food<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjaXHClf1N0yeEBvXqo-5Kg4fLDNEzWTeMjpGKPIgCMHTh5ijxsFju7HzwL4oiUKVq1EXHLMiIqmipsu0LbXg-OoYiffCEmQpP2WuC2V-adSZEPnGm4n2d61fS3KcmxchzNnPHb4lE-iF/s640/blogger-image--1959990381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLjaXHClf1N0yeEBvXqo-5Kg4fLDNEzWTeMjpGKPIgCMHTh5ijxsFju7HzwL4oiUKVq1EXHLMiIqmipsu0LbXg-OoYiffCEmQpP2WuC2V-adSZEPnGm4n2d61fS3KcmxchzNnPHb4lE-iF/s640/blogger-image--1959990381.jpg"></a></div><br></div><div><br></div>Ok y'all so I've been seeing this scrumptious looking biscuit and gravy bake floating around Facebook and decided it was worth trying out. I grew up on Southern comfort food so I knew it had to be good. It has biscuits, gravy, sausage, eggs and cheese all of which are comfort foods.<div>I made one slight change to the recipe though. I decided to use the grease from the sausage to make the gravy instead of using the butter. I love butter, don't get me wrong, but the the flavor boost from the sausage grease is incredible.</div><div>So here are the simple and easy steps to making this dish.</div><div><br></div><div>Gather the following:</div><div>1 can of biscuits, I used Grands Buttermilk</div><div>1 cup sharp cheddar cheese</div><div>6 eggs</div><div>2-1/4 cups milk</div><div>salt and pepper to taste </div><div>4 tablespoons reserved grease from the cooked sausage</div><div>4 tbls flour</div><div>Cut the biscuits and place them evenly in a greased 9x13 baking pan.</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ymIHoUZmKPZ1MlQfW63yGi-CPCKzjbfwvONqvvFQUFaTg046QfIdeHbRuNYuoy0a_9NunI33WT8-kqR5d3q7tP5ologPLFmd4RP64erUcJRzcnOTEPYGz39syiIRTXftOZIlRkB-SFAv/s640/blogger-image--1621220871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ymIHoUZmKPZ1MlQfW63yGi-CPCKzjbfwvONqvvFQUFaTg046QfIdeHbRuNYuoy0a_9NunI33WT8-kqR5d3q7tP5ologPLFmd4RP64erUcJRzcnOTEPYGz39syiIRTXftOZIlRkB-SFAv/s640/blogger-image--1621220871.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Spread the cooked sausage evenly over the biscuits.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUEOWOGx1daK84JpMgzMhKv66GYOv90HRpqKVsTOpYy235Xd2yYxRgKMm7Y6knGkOfzMkvHTcc-LlUX1eCvx7w0d9idyp6tqorBJk2HhEcVEleLUZb300Pie32qW6F83vhaRRgBO3GP25/s640/blogger-image-715193726.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWUEOWOGx1daK84JpMgzMhKv66GYOv90HRpqKVsTOpYy235Xd2yYxRgKMm7Y6knGkOfzMkvHTcc-LlUX1eCvx7w0d9idyp6tqorBJk2HhEcVEleLUZb300Pie32qW6F83vhaRRgBO3GP25/s640/blogger-image-715193726.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Now do the same with your shredded cheese.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFrI9xBurXbb6FGwO98E-yqA-ikKUAhz9gat8I_lhSOS-k-fkSppG_ac8weczi25jmOplsW3BwfwZn0Ut2lTdabWxF5-eamFQ5Km0fg-RVMoEZa_iTxb7Cs3Qtvvsr5WBEaivHSETeyAX/s640/blogger-image-93760585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSFrI9xBurXbb6FGwO98E-yqA-ikKUAhz9gat8I_lhSOS-k-fkSppG_ac8weczi25jmOplsW3BwfwZn0Ut2lTdabWxF5-eamFQ5Km0fg-RVMoEZa_iTxb7Cs3Qtvvsr5WBEaivHSETeyAX/s640/blogger-image-93760585.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Set aside while you mix 6 eggs with 1/4 cup milk. Add salt and pepper to taste. Pour over the biscuit, sausage and cheese mixture. Now let's use the sausage grease and make some gravy. Whisk the grease with the 4 tbsp flour and stir and let bubble a few minutes to cook the flour. Add the 2 cups milk, salt and pepper to taste and stir and cook until thickened. Pour evenly on top of mixture. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMcBaKTt_1Wvg_W_HeHN4Wm90NUVSoPBoU3031mXUnDLif8r_SoMxVeiviUzbymoGDnLEjngHu2GbQc_b9aPTIwnIlmUh7XbFe_SROtEKN2gnZ_bbARp9nIvTqE-TsrsK_9pbybSB5dl2/s640/blogger-image-772652395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMcBaKTt_1Wvg_W_HeHN4Wm90NUVSoPBoU3031mXUnDLif8r_SoMxVeiviUzbymoGDnLEjngHu2GbQc_b9aPTIwnIlmUh7XbFe_SROtEKN2gnZ_bbARp9nIvTqE-TsrsK_9pbybSB5dl2/s640/blogger-image-772652395.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Cook at 350* for 35-45 minutes. I did mine for 40 minutes and it was perfectly done. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteayOYNLwTxdGP2p0TbLYUgmd9w8pst3scahLxdJn_sofoPHTXfryg0yX0f2Lwy6U4rGgbRGOJeyPR7ce-Ep04EStO4VkXR8YoB0R8Lt-XJIZjae2UK_3RMHUugjCRJGTklqvnRV0UkGA/s640/blogger-image--1219930729.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiteayOYNLwTxdGP2p0TbLYUgmd9w8pst3scahLxdJn_sofoPHTXfryg0yX0f2Lwy6U4rGgbRGOJeyPR7ce-Ep04EStO4VkXR8YoB0R8Lt-XJIZjae2UK_3RMHUugjCRJGTklqvnRV0UkGA/s640/blogger-image--1219930729.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><br></div><br></div><br></div>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-44543271259573078772016-03-17T12:03:00.001-07:002016-04-14T21:10:44.591-07:00Creamy Lemon and Lamb Meatball Soup<div>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">The <a href="http://www.edesiasnotebook.com/p/improv-challenge.html" style="text-decoration: none;" target="_blank">Improv Cooking Challenge</a> ingredients for March were <strong>lamb & rice</strong>. I had company from out of town come in and didn't get a chance to post my recipe. What I had made was a lamb and rice meatball soup. I just love soup and one of my favorite soups is albondigas. (Spanish meatball soup) so it seemed this recipe had my name written all over it. So...I made a trip to my favorite specialty store to purchase the ground lamb and few other goodies. </span></div>
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MEATBALLS ~</div>
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1 large egg, lightly beaten </div>
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1/2 cup panko (Japanese-style bread crumbs) </div>
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1 garlic clove, minced </div>
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Zest of 1/2 lemon </div>
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3-4 drops of mint oil or 1 tbls fresh chopped mint </div>
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1 tablespoon chopped fresh flat-leaf parsley </div>
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1/2 teaspoon kosher salt </div>
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1/4 teaspoon freshly ground black pepper </div>
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1/2 pound ground lamb </div>
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SOUP Ingredients~</div>
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7 cups reduced-sodium chicken broth </div>
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Wide ribbons of zest from 1/2 lemon, use a veggie peeler to make these</div>
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1/2 cup rice </div>
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vegetable oil </div>
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3 large eggs </div>
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Fresh juice of 1 large lemon </div>
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Chopped fresh mint and parsley if desired for garnish</div>
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Let's Make meatballs~</div>
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In a large bowl, combine egg, panko, milk, garlic, lemon zest, mint, parsley, salt, and pepper and let sit a few minutes so the panko crumbs can soften a bit. Next add the ground lamb, and mix well with your hands. F<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">orm the meat mixture into 3/4-inch size meatballs. Chill them on a baking sheet until they are a little firmer, about 15 minutes was ok for me.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FAOEC-aluix9OZM2Nz9vE9kqK7_IeIujOfuSGu6hnzQZWP9QGSgBSUescIp4iEq78ZhTqvUMIvbqgSe7bpQcmfEnk8Sa2pLyGPLZKjM4_SkgnoCKvSxoYvaABczhKDyx5BkedsJZEQsO/s640/blogger-image--1585188459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FAOEC-aluix9OZM2Nz9vE9kqK7_IeIujOfuSGu6hnzQZWP9QGSgBSUescIp4iEq78ZhTqvUMIvbqgSe7bpQcmfEnk8Sa2pLyGPLZKjM4_SkgnoCKvSxoYvaABczhKDyx5BkedsJZEQsO/s320/blogger-image--1585188459.jpg" width="320" /></a></div>
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While the meatballs chill, let's make soup: </div>
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In a large covered pot, (I used my cast iron Dutch oven) bring broth and zest to a boil then add rice and lower the heat. Simmer over low heat, partially covered, until rice is par cooked, about 10 minutes.</div>
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While soup simmers, heat oil in a large frying pan over medium-high heat. I really didn't need to much oil as you can see. Cook the meatballs in batches, turning once, so they brown on 2 sides, about 6 minutes should be enough browning/cooking time. Use a slotted spoon to remove them to the soup. Cook for another 15 minutes till the meatballs are cooked through.</div>
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Remove zest from soup and discard. Turn off heat. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Whisk eggs to blend and add lemon juice. Whisk in a ladle of hot soup at a time, about 4-5 laddles should be enough, then return this mixture to the pot and stir. You are now ready to enjoy your soup. Garnish with mint and parsley if desired and serve. </span></div>
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Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-78631672341199316442016-02-28T15:24:00.000-08:002016-02-28T15:24:41.931-08:00Cheating Is Allowed<div style="text-align: justify;">
Sopapillas are one of my favorite treats. And when I can't get out to my favorite restaurant to enjoy some I make my own. The cheater way. Yes, the cheater way. They are almost as good and so easy to make. Really.</div>
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Pop open a container of your favorite biscuits.</div>
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Flatten them a smidge. </div>
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Heat up some oil and fry away till they're golden brown on both sides.</div>
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Remove from the oil to paper napkin lined plate. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Sprinkle with some powdered sugar and drizzle with honey. </span></div>
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Be quick to grab one though 'cause I guarantee they will disappear in no time.</div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-82497343886707142582016-02-23T17:25:00.001-08:002016-02-23T17:25:03.894-08:00Going Coconut<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIKM2BOjCeXa0XW5hSNoMY3lFFcUii8Rmp6ePQ-B2xigwYrcRVn2tsG6FqfyrG6sYGTfvFlubLoUILwZXXE_y7IAeLOMy5YDlBOPQs2cnEShN0R1-ebcl6af0simYkKRNaJEfrT9CMCu9/s640/blogger-image-1357681113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSIKM2BOjCeXa0XW5hSNoMY3lFFcUii8Rmp6ePQ-B2xigwYrcRVn2tsG6FqfyrG6sYGTfvFlubLoUILwZXXE_y7IAeLOMy5YDlBOPQs2cnEShN0R1-ebcl6af0simYkKRNaJEfrT9CMCu9/s640/blogger-image-1357681113.jpg" /></a></div>
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If you've ever lived out Arizona way you might remember Smitty's. They sold everything from groceries to household goods and lots of things in between. And inside the store they had a restaurant. The food was good homestyle cooking and they made really tasty pies. The coconut cream was always my favorite. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Unfortunately for many years now they have no longer been in business. Bye, bye favorite coconut cream pie.</span></div>
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When we lived back east for a few years we would buy a brand of ice cream called Turkey Hill. They make a variety of flavors and I love each one of them. Once they started making a coconut cream pie flavor I was hooked. Just couldn't get enough of the stuff it was just so good. So when we moved back to Arizona I immediately searched for Turkey Hill ice cream. Well, even though they sell Turkey Hill ice cream here locally I have never been able to find their coconut cream pie flavor. The response I always get when I ask for it is that there is not enough interest in it. SAY WHAT?!?!? Well, what is wrong with people I say. Anyways, I had such a hankerin for it the other day I decided to make my own. Yes Indeedy I did. </div>
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I must say that it turned out very good. It's no churn, packed with good coconut cream pie flavor, smooth and creamy. It was so good I wanted to hide it way, way back in the freezer behind the veggies. Seriously I thought about doing that because no one ever looks behind the veggies. However my conscience got the better of me and I did not. I left it out in plain sight and shared it with everyone. </div>
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Well if you like Cocnut cream pie, then I think you will like this ice cream. Here's just how simple it is to mix up.</div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Coconut Cream Pie Ice Cream. Only 3 ingredients.</span></div>
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2 cups heavy whipping cream <br />
1 can of sweetened condensed milk</div>
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1/2 cup of toasted coconut. </div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Toast the coconut in a frying pan on medium high heat, stir often til it's brown and fragrant. Set aside to cool. Whip the cream until stiff peaks form. Gently fold in the sweetened condensed milk. And last gently fold in the coconut. Freeze in a tightly sealed container for 6 hours. I know it's gonna be hard but resist the urge to gobble it up right then and there. Let it chill out and you will have some of the best tasting ice cream ever. I promise, on my word as a former Girl Scout.</span></div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-91928746898370525902016-02-20T19:26:00.000-08:002016-02-20T19:58:42.772-08:00Earl Grey Shortbread Cookies<div style="text-align: justify;">
Every month in the <a href="http://www.edesiasnotebook.com/p/improv-challenge.html">Improv Cooking Challenge</a> we are assigned two ingredients to work with. This month our ingredients were tea and honey. With the series of health events I had going on this past month I wasn't sure I was going to be able to participate. But at the 11th hour I found a recipe that knew I would be able to do time wise. So for the past hour or so I have been enjoying my time baking up some Earl Grey Shortbread cookies. I wasn't too sure about tea in a cookie though, but they are quite delicious with a subtle hint of the tea coming through. And I love the flecks of tea in the cookie. It certainly does give a new meaning to tea and cookies. :) I found the recipe over at <a href="http://www.sugarandsoul.co/2015/01/downton-abbey-earl-grey-cookies.html">Sugar and Soul</a> and changed it up a bit adding 2 tablespoons of honey. As I am typing this I am on my fourth cookie. Shh...Don't tell anyone.</div>
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Here's the ingredients you'll need to gather.</div>
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Cream together the butter and honey.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAJOG3tVaLLXjqEa1c8j43rUrUP9zlhfHcclvyc9TEuswc8x1e8N6CtQBIjoGZowgZiTRtUxNgy1AnFzkKxZ8S3UT8i5oVkAoOSMW0t1wE5Ttd_MJ-3X77lrOjCN8p8cmRqMqA2K5TN7-/s1600/shortbread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZAJOG3tVaLLXjqEa1c8j43rUrUP9zlhfHcclvyc9TEuswc8x1e8N6CtQBIjoGZowgZiTRtUxNgy1AnFzkKxZ8S3UT8i5oVkAoOSMW0t1wE5Ttd_MJ-3X77lrOjCN8p8cmRqMqA2K5TN7-/s320/shortbread3.jpg" width="240" /></a></div>
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Mix the dry ingredients together. Gently</div>
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mix them into the creamed butter and honey.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsxdyX74wsvVBDP91kwCb_yI2qCVofGjdEFv9cefpt8f8d1QwmVTAywYyUTZJdS4puD5djX9d1-sZpuvTwqkUEn0kCZxc-OcyYWLJ82Lgh_BRQPDshX1RqJnYbm3kZIfoStmfyUr1oARq/s1600/Shortbread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHsxdyX74wsvVBDP91kwCb_yI2qCVofGjdEFv9cefpt8f8d1QwmVTAywYyUTZJdS4puD5djX9d1-sZpuvTwqkUEn0kCZxc-OcyYWLJ82Lgh_BRQPDshX1RqJnYbm3kZIfoStmfyUr1oARq/s320/Shortbread2.jpg" width="240" /></a></div>
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Here's my trick, I roll out the cookies on</div>
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the silat. It saves time and the shape stays </div>
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pretty round.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZD8hLZnkQjAe5zeSWl0nOHF9BsdwpFoJ-XrmCJa9WNm8XUvEdYv49vWbgHFOTnfk3lvQgj0byL3MFlfjNR7m09vQugakhcKfTWr6n0YpZtKevomAW8zKFWoBP-G578yzypGw0LMBw_8U9/s1600/shortbread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZD8hLZnkQjAe5zeSWl0nOHF9BsdwpFoJ-XrmCJa9WNm8XUvEdYv49vWbgHFOTnfk3lvQgj0byL3MFlfjNR7m09vQugakhcKfTWr6n0YpZtKevomAW8zKFWoBP-G578yzypGw0LMBw_8U9/s320/shortbread4.jpg" width="320" /></a></div>
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Bake in a preheated 350* oven for 20 minutes.</div>
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Cool on a wire rack. Enjoy with a cup of tea or</div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com2tag:blogger.com,1999:blog-5799224500706264992.post-48734524091030985982016-02-12T11:42:00.001-08:002016-02-12T19:22:19.371-08:00Did I ever mention....<div>
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I have the best coworkers ever. Well I do, and they mean quite a bit to me. So since it's Valentine's Day on Sunday I wanted to bring them a special treat today. What says Valentine's better than chocolate? Chocolate and fresh raspberries, that's what. So I baked up some chocolate fudge cupcakes and whipped up some fresh raspberry butter cream frosting to top them with. Couldn't have been any easier.</div>
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I started with a good cake mix, Ducan Hines is the brand I usually work with when I don't have time to bake from scratch.. :) Oh, and I always add one more egg than what the package calls for. I like my cakes to be really rich and moist. </div>
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Then I frosted them with raspberry butter cream frosting just like my mom used to make. She always used fresh raspberries and she'd let us lick the beaters when she was done whipping it up. Hmm... sweet memories. So here's the recipe for fresh raspberry butter cream icing if you want to try it.</div>
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Fresh Raspberry Butter Cream Icing<br>
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1/2 cup unsalted butter, softened<br>
1/2 cup fresh raspberries, washed and dried<br>
1/8 teaspoon salt<br>
1 teaspoon pure vanilla extract<br>
16 oz. powdered sugar<br>
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Mix the first 4 ingredients until they are creamy. Gradually add the powdered sugar and mix until smooth. This will make enough icing to frost one 9x13 cake pan or 24 cupcakes.</div>
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If you try, it let me know what you think.</div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-57732317876318108262016-02-10T19:20:00.001-08:002016-02-12T11:04:42.821-08:00Sweet Butter Mochi<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwf8zlK43fXLo30tUdVdZSHkCeo0nGxzyjIhFq2LHew0qeT8QPmTVrhkMXONNWlH8u6BVqXyawJbzcNc5KqqPmYL4hRm0BStv3zp6Suvq1gQq67fZMPI67PNt1cw76VNxYiBxZv0xfE_-/s640/blogger-image-108495541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKwf8zlK43fXLo30tUdVdZSHkCeo0nGxzyjIhFq2LHew0qeT8QPmTVrhkMXONNWlH8u6BVqXyawJbzcNc5KqqPmYL4hRm0BStv3zp6Suvq1gQq67fZMPI67PNt1cw76VNxYiBxZv0xfE_-/s640/blogger-image-108495541.jpg"></a></div><br></div>At the church I used to attend, every year at the first of the year the Nichigo ladies would have a mochi pounding on Sunday after church. I wish had snapped pictures to show y'all. It was always fun to watch the men<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> pound the rice and then the ladies make the mochi. It always plain mochi and some with the red beans in the middle. Either way it was delish and a cultural cooking adventure.</span><div><div>So today I decided to make sweet mochi. I don't need any special equipment and it couldn't be simpler. And did I mention it's sweet and good and has coconut. So I made a trip the the Asian store where I bought the mochiko (rice flour) and a few other goodies.</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYh57qU5nDCAfVmSBBC2IK-tb6trA6RwVkeyQm8eIPWc4T51ExAuvvvq368e_a-UFNi-jQwef12ZQY-S5nceHjYF-jfMuQzHoPYIislY9kvEMdI6UgtMznxpXnP1NGjh7vNBtwHSKmcDci/s640/blogger-image-1920357426.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYh57qU5nDCAfVmSBBC2IK-tb6trA6RwVkeyQm8eIPWc4T51ExAuvvvq368e_a-UFNi-jQwef12ZQY-S5nceHjYF-jfMuQzHoPYIislY9kvEMdI6UgtMznxpXnP1NGjh7vNBtwHSKmcDci/s640/blogger-image-1920357426.jpg"></a></div><div class="separator" style="clear: both;">The mochiko was only $1.89 a box so I bought a few; for future mochi making adventures of coarse.</div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6jXlSQ0_1Q6v5jZU_GB19QSVKqH4EmNOoCd5jXbyrkxN61Yc03FYBMm8PC8TrfyluyQCAbPfqAX1bSsG9eXjvGjbX906YzpUDOch_GW_CxBLv29SlCQ6WZeYQsu1rA6lgYkSluTdSqoG/s640/blogger-image-765828938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib6jXlSQ0_1Q6v5jZU_GB19QSVKqH4EmNOoCd5jXbyrkxN61Yc03FYBMm8PC8TrfyluyQCAbPfqAX1bSsG9eXjvGjbX906YzpUDOch_GW_CxBLv29SlCQ6WZeYQsu1rA6lgYkSluTdSqoG/s640/blogger-image-765828938.jpg"></a></div><div class="separator" style="clear: both;">So here's the recipe I used. So simple and easy to make. I didn't even have to get out the mixer.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Sweet Butter Mochi </div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">1 pound mochiko (glutinous rice flour)</div><div class="separator" style="clear: both;">2 1/2 cups white sugar</div><div class="separator" style="clear: both;">1 teaspoon baking powder</div><div class="separator" style="clear: both;">1/2 cup butter, melted</div><div class="separator" style="clear: both;">3 cups whole milk</div><div class="separator" style="clear: both;">5 eggs</div><div class="separator" style="clear: both;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both;">1 cup sweetened, flaked coconut</div><div class="separator" style="clear: both;">Directions~</div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat the oven to 350 degrees. Grease a 9x13 inch baking dish. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In a medium bowl, whisk together the eggs, vanilla and milk. In a separate larger bowl, stir together the rice flour, sugar, and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.</span></div><div class="separator" style="clear: both;">Bake for 1 hour in the preheated oven. Cool completely, then cut into squares and enjoy. Store in an airtight container. Eat within 3-4 days for maximum freshness.</div></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaSUgbtcRp1L-zG2dcJxmFWBurRatfyb3wpR8o0qCShQaec0u6XU-XW_VHqHtoeNNV2MGKNaiOb5yAnAS5flXrIftRJAjDC-LKzNMh3ZgIHPtxjukSeKj7UaPFYmmvG6JkipnlQmeA-Az/s640/blogger-image--642290548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtaSUgbtcRp1L-zG2dcJxmFWBurRatfyb3wpR8o0qCShQaec0u6XU-XW_VHqHtoeNNV2MGKNaiOb5yAnAS5flXrIftRJAjDC-LKzNMh3ZgIHPtxjukSeKj7UaPFYmmvG6JkipnlQmeA-Az/s640/blogger-image--642290548.jpg"></a></div><br></div><br></div></div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-82107063778572381492016-02-04T05:03:00.001-08:002016-02-12T11:05:03.055-08:00Crockpot Pozole<div>
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Easiest. Pork. Pozole. Ever. I promise.</div>
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Place all ingredients in the crockpot and stir. Cover and cook on high for 4 hours. Add your favorite garnishes and tortillas and now you are ready to enjoy your pork pozole!!!!<br />
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Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-86728576621729147102016-02-02T05:32:00.003-08:002016-02-12T11:05:47.213-08:00Brown Butter Pancakes<div>
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These pancakes are nutty, buttery, and so doggone delicious. I'm hoping that they'll be your new favorites y'all. The nutty goodness from the brown butter is the real star here. Brown butter is the star of any recipe. Goodness it should win a prize for it's nutty buttery goodness. Shoot these pancakes are so doggone good, around here we eat them for breakfast, lunch or dinner. Try a batch today and let me know what you think.</div>
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~Ingredients ~</div>
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2 cups All-Purpose Flour</div>
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2 tbls Dark Brown Sugar</div>
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1/4 cup unsalted Butter</div>
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2 tsp Baking Powder</div>
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1 tsp Baking Soda</div>
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2 cup Buttermilk </div>
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2 large Eggs</div>
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1 tsp salt</div>
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Pancake Directions~</div>
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In a large bowl, combine flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center. In a small sauce pan, add butter and melt over a medium heat. Keep cooking, stirring until it starts to develop an amber color and begins to smell nutty. Keep a good watch though, because it can get ugly and burnt pretty fast. Put the butter into a medium sized mixing bowl and set it aside to cool a bit.</div>
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Time to stir in the buttermilk. </div>
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Now whisk in the eggs. </div>
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Pour the milk mixture into the dry ingredients. </div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> Gradually combine the wet and dry ingredients. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Do this just until there are no flour streaks. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">It's ok for batter to be lumpy. Trust me.</span></div>
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Heat a large cast iron skillet or frying pan over medium high heat. When the pan is hot, spray or brush with a touch of oil and then ladle the batter onto the pan to make pancakes. When bottom of the pancake is golden and tops are bubbly then flip pancakes over and cook the second side until golden. Repeat this process until all the batter is done.</div>
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Serve with maple syrup, glazed apples or any of your favorite toppings. </div>
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**If you don't have buttermilk on hand, don't fret. You can make your own. Yep, it's that simple y'all. Here's whatcha do~</div>
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add 1 tbls of lemon juice or white vinegar for every cup of milk, stir and let sit for 5 minutes and voila! Buttermilk!</div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-81011260880454972942016-01-30T18:56:00.000-08:002016-01-30T19:52:05.263-08:00Italian Lemon Cream Cake<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Axc92yPEDl_k9AGcATCICcbyaXrnaJwfyPr43xQ5XhP9_NpFJ_KW0bvvzIU3yL_9iCVzvBIga8kFaCQ6fUq9DrcZh-TKqBO85vlDCHmuy0Lc9kWrInrSZFnbAd8yEzGZ_M3Y5bFLtZ2v/s640/blogger-image-280608753.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Axc92yPEDl_k9AGcATCICcbyaXrnaJwfyPr43xQ5XhP9_NpFJ_KW0bvvzIU3yL_9iCVzvBIga8kFaCQ6fUq9DrcZh-TKqBO85vlDCHmuy0Lc9kWrInrSZFnbAd8yEzGZ_M3Y5bFLtZ2v/s400/blogger-image-280608753.jpg" width="357" /></a></div>
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I was thinking about how I could the last of the lemons that a sweet friend had given me when I came across this recipe for a lemon cream cake from <a href="http://anitalianinmykitchen.com/italian-fresh-cream-lemon-cake/" target="_blank">An Italian In My Kitchen</a> and I knew that I wanted to try it. I tried it and it was good, but I just knew that I had to tweak it a bit, 'cause I love a really tangy punch. It was a hit with my favorite taste testers and I think you might like it too. </div>
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<b>~~Italian Lemon Cream Cake~~</b></div>
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2 cups + 1 tablespoon flour </div>
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1¾ cups icing/powdered sugar </div>
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4 eggs</div>
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⅔ cup heavy whipping cream</div>
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7 tablespoons butter melted </div>
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Zest of two lemons</div>
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2 teaspoons baking powder </div>
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½ teaspoon salt</div>
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7 drops of lemon oil</div>
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Juice of the 2 lemons</div>
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Lemon Soak</div>
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Take 1/2 cup sugar and 1/2 cup fresh squeezed lemon juice and simmer over medium heat till the sugar has dissolved. Set aside to cool</div>
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Lemon Glaze</div>
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Mix 1 cup powdered sugar and 1 -2 tbls fresh squeezed lemon juice until smooth.</div>
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Let's do this</div>
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Pre-heat your oven to 350°. Lightly grease and flour a large bundt cake pan. In a stand mixer beat the eggs and sugar on medium speed until they are light and fluffy. Melt the butter and let it cool completely. Zest the peel of two lemons and set aside. In a medium bowl whisk together flour, baking powder and salt, then alternating with the cream gently fold into egg mixture with a spatula, keep folding in until mixture is combined. Last gently fold in lemon peel, lemon oil drops and melted butter, pour into prepared bundt pan and bake for approximately 35-40 minutes. While the cake is still warm use a pastry brush to pat the cake with the lemon syrup. When the cake has completely cooled drizzle with the lemon glaze. Now it's time to enjoy a slice!</div>
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Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com0tag:blogger.com,1999:blog-5799224500706264992.post-16271999128491471322016-01-22T17:45:00.000-08:002016-01-22T22:24:21.132-08:00Double Chocolate and Walnut Braid<div class="gmail_default" style="color: #000099; font-family: comic sans ms,sans-serif;">
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Our
ingredients for this month's <a href="http://www.edesiasnotebook.com/?m=1" target="_blank">Improv Cooking Challenge</a> were bread/pastry dough and chocolate. Can I just
say that I love working and playing with bread or pastry dough of any kind. It's one
of my most favorite reasons to be in the kitchen. And chocolate well, I never need a reason for chocolate.</div>
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A few days ago I wanted to try something really ambitious with some yeast dough for this month's cooking challenge. I'm talkin chocolate babka ambitious. Yeah, the stuff of Sienfeld and David Lebovitz. Life however had other plans, as it often does, and I had to go another route. </div>
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I had to take the easy road. :( I am happy however with the end result. What I ended up making was a double chocolate walnut braid with puff pastry dough. Super easy to do and so very elegant too. And did I mention it was delicious. I had seen a version floating around the internet, which I did try. I made it with a Cadberry chocolate bar and some raspberry jam. I didn't like the way it came out though. The chocolate was way to runny and overall it was just messy and not so pretty. So I played around with some ideas that where in my head and I think it worked perfectly. My taste testers sure gobbled it up pretty quick.</div>
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So here's what I did. ~~</div>
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Use 1 sheet of Pepperidge Farms puff pastry dough, straight from the fridge. Place it on a silicone cooking mat that has been placed on a cookie sheet. No need to grease it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_tcrf_LndxILgJRuQwpj9RmAXlKJmhTPavzgy1bWgkHiKiOjxUEY0Piu-HPk7yORp7vcvbgU32y-XIs_1RnL5ruNzPhExQdJDUchXxS3o02nT4NiRZ7IuiKJR0X7uFBAmxsTSX36iE0_/s640/blogger-image-772718784.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj_tcrf_LndxILgJRuQwpj9RmAXlKJmhTPavzgy1bWgkHiKiOjxUEY0Piu-HPk7yORp7vcvbgU32y-XIs_1RnL5ruNzPhExQdJDUchXxS3o02nT4NiRZ7IuiKJR0X7uFBAmxsTSX36iE0_/s640/blogger-image-772718784.jpg"></a></div>
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Cut 8 diagonal strips on each side. Use a butter knife so you won't damage your mat. Mine weren't perfect, but they still worked. Cut the end triangles away first. Now there is what you need for the filling:</div>
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3/4 cup roughly chopped chocolate morsels. I gave mine a whirl in the blender.</div>
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1/3 cup coursely chopped walnuts</div>
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2 tbls brown sugar</div>
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1 tbls flour</div>
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Spread this mixture onto the center portion of the puff pastry. Use the fold lines as a guide. Fold the end pieces over and then the fold the diagonal cut strips alternating over each other and finish with the last ones pinching lightly to seal. At this point you can do an egg wash if you want. Bake at 350* for 18-20 minutes. Remove from the oven and drizzle with some melted white chocolate when the braid is still warm. Serve warm with coffee or for an over the top chocolate experience serve with a cup of hot chocolate. </div>
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Check out some of the other tasty chocolate and dough/pastry creations from this month's challenge.</div>
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<script async="" data-pin-color="red" data-pin-height="28" data-pin-hover="true" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Anonymoushttp://www.blogger.com/profile/12370579917732532789noreply@blogger.com6tag:blogger.com,1999:blog-5799224500706264992.post-39711080235683243172015-12-23T22:28:00.000-08:002016-01-22T15:17:19.150-08:00Snow and Snowflakes<div style="text-align: justify;">
<span style="font-family: "verdana" , sans-serif;">Don't you just love this time of year? It's my very favorite. Our family likes to take a day during this time and go where the snow is. We had our snow day yesterday and we had so much fun enjoying the snow up north in Arizona. It was a cold, windy, snowy and absolutely beautiful day. We took loads of pictures and our group selfie. It took several tries to get the perfect one. Let's just say it's not easy taking a timed picture when the wind keeps trying to blow the tripod over. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARZkBjP29LISX9fGLMJAxeKJRr14BRCvc-_UpNsI3FrnLW8niM0zmKfT5yWg5WOwAe3oFzdCKB4s1T52vRcULzqomYAINp4WuYbOQkY7GFAVQBnK_0AtzgUD-nxNg2g03tCcHkh-iClnU/s1600/IMG_2644.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgARZkBjP29LISX9fGLMJAxeKJRr14BRCvc-_UpNsI3FrnLW8niM0zmKfT5yWg5WOwAe3oFzdCKB4s1T52vRcULzqomYAINp4WuYbOQkY7GFAVQBnK_0AtzgUD-nxNg2g03tCcHkh-iClnU/s320/IMG_2644.jpg" width="268" /></a> </div>
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<span style="font-family: "verdana" , sans-serif;">3 seconds was not enough</span></div>
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<span style="font-family: "verdana" , sans-serif;">My pretty girl, Miss Bella. This was her first time in the snow. She had so much fun romping in the snow that she lost a bootie. She is very photogenic, don't you think?</span></div>
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<span style="font-family: "verdana" , sans-serif;">The day before we went on our epic snow day I spent making Snowflakes. Ok, they are really rosettes, but I thought we'd call them snowflakes just for fun and because they are covered in powdered sugar which is snowy white. My mom used to make rosettes at this time of year and I had fun making them and remembering her. They are super simple to make and they are melt in your mouth good.</span></div>
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<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">Rosettes<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">1 cup of
all purpose flour<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">1 cup
whole milk<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">2 Tbls
sugar<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">2 tsp vanilla<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">Powdered
sugar<o:p></o:p></span></div>
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<span style="color: red; font-family: "chateaux des olives"; font-size: 28.0pt;">oil<o:p></o:p></span></div>
</div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;">~~~~~~~~~~~~~~~~~~~~~~</span></div>
<div style="text-align: left;">
<span style="font-family: "verdana" , sans-serif;">Mix all ingredients together. Cover and let them rest in the refrigerator for two hours. This allows for the rosettes to cook up nice and crispy and melt in your mouth good. A few things to remember when making rosettes. The oil should be really hot. somewhere round 350-360 degrees. The iron should be hot too, otherwise the rosette batter won't stick to the iron. I generally leave it in the pot while the oil is heating and between each rosette I am frying up. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0Er2rfQIY7dYzraU1gsMCkDfJtRcfESnEVu2QWnTE5JbTspMxOnHP5R84PgIJWIHbpc3gcZM_9NOtiFjt1ADOIFX2N0T4CWUwGnCN7t86FtkyMOyuHPSsGnERrj8F9DZrRvrEmsiK6At/s1600/IMG_8794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0Er2rfQIY7dYzraU1gsMCkDfJtRcfESnEVu2QWnTE5JbTspMxOnHP5R84PgIJWIHbpc3gcZM_9NOtiFjt1ADOIFX2N0T4CWUwGnCN7t86FtkyMOyuHPSsGnERrj8F9DZrRvrEmsiK6At/s320/IMG_8794.jpg" width="240" /></a></div>
<div style="text-align: center;">
<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOFC8nNfJPDfCBvn93R1M27X4RASJuJ9rKnRl1ZpNu_ytknZBOvbMXgVwW7RUnsQxSD35mIII8ktH1Uhm3cec6mK9kwolRRH8boIR5ebQKKZLw3BYbb1xQfo1mT3WjtuHtAlzgiFmCCzt/s1600/IMG_8756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOFC8nNfJPDfCBvn93R1M27X4RASJuJ9rKnRl1ZpNu_ytknZBOvbMXgVwW7RUnsQxSD35mIII8ktH1Uhm3cec6mK9kwolRRH8boIR5ebQKKZLw3BYbb1xQfo1mT3WjtuHtAlzgiFmCCzt/s320/IMG_8756.JPG" width="240" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">When the oil is ready dip your hot iron into the batter, being careful not to go over the top edges so that the rosette will fall off the iron and into the oil when it is done.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGquuSqNaWW0ZsNZrNGLAu8OXFNAvCWJ3vAVeDO3Fw80Ai_6wdQkH58LkWPk2qc8MPwsgBjdhvwU_ESXoshfsmSuvV7eXYOUsCAcU0cBPKBEZmjLJ4WHb9yPBQKRmnyF2AqS4B3XzSBlr/s1600/IMG_8793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGquuSqNaWW0ZsNZrNGLAu8OXFNAvCWJ3vAVeDO3Fw80Ai_6wdQkH58LkWPk2qc8MPwsgBjdhvwU_ESXoshfsmSuvV7eXYOUsCAcU0cBPKBEZmjLJ4WHb9yPBQKRmnyF2AqS4B3XzSBlr/s320/IMG_8793.JPG" width="240" /></a></div>
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<span style="text-align: left;"><span style="font-family: "verdana" , sans-serif;"> Cook in the oil until it falls off the iron. </span> </span></div>
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<span style="font-family: "verdana" , sans-serif; text-align: justify;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafE8H1ir6nnEYVOE8fYfkIMkz3VQodKCR14RybhYIiolRLjb5AgFjiXZffASPX-PdUvDU44xFfkrzAl_MAVSpCDM71qihw7ebrvO2yZmYC1tqwWVZsKfVxAZYI-FVZAqQf9cLp6JA_H4n/s1600/IMG_8757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjafE8H1ir6nnEYVOE8fYfkIMkz3VQodKCR14RybhYIiolRLjb5AgFjiXZffASPX-PdUvDU44xFfkrzAl_MAVSpCDM71qihw7ebrvO2yZmYC1tqwWVZsKfVxAZYI-FVZAqQf9cLp6JA_H4n/s320/IMG_8757.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Place them on cooling racks until cool and then dust with </span></div>
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<span style="font-family: "verdana" , sans-serif;"> powdered sugar.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCbeBdSQNmQmQoDoRps9uNJzLEkMb-mcKNXqPzBzGYmLkkhhW-bau3okDJZdoYt2ngzYa6JqxJRd8q46nxo9-XGa0fD9Xc-pzi-UAB70e3rDFZdNLolGopaa0Y-3NGRt3_IudfXm4gQpJ/s1600/IMG_8777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCbeBdSQNmQmQoDoRps9uNJzLEkMb-mcKNXqPzBzGYmLkkhhW-bau3okDJZdoYt2ngzYa6JqxJRd8q46nxo9-XGa0fD9Xc-pzi-UAB70e3rDFZdNLolGopaa0Y-3NGRt3_IudfXm4gQpJ/s320/IMG_8777.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"> Somehow they were disappearing faster than I </span></div>
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<span style="font-family: "verdana" , sans-serif;"> could package them up!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeTRpo88LD4iJiMiQY3FGaXsLyfsN2GCn5c9Y5LNwdmOe2JafXrt5GvXpXamGbTJpDsyumEgdIzkqTvaoi98667D1bElFhdPj3eUGWOsEiZMzfMGqGqSdSXLkE6ahPiOXCmWaLjyl5CuO/s1600/IMG_8803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXeTRpo88LD4iJiMiQY3FGaXsLyfsN2GCn5c9Y5LNwdmOe2JafXrt5GvXpXamGbTJpDsyumEgdIzkqTvaoi98667D1bElFhdPj3eUGWOsEiZMzfMGqGqSdSXLkE6ahPiOXCmWaLjyl5CuO/s320/IMG_8803.jpg" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I did manage to package some for gifting. And </span><span style="font-family: "verdana" , sans-serif;">here's a tip: don't through </span><span style="font-family: "verdana" , sans-serif;">away those empty greeting card boxes. </span><span style="font-family: "verdana" , sans-serif;">They make the perfect gift box for baked </span><span style="font-family: "verdana" , sans-serif;">goodies or small gifts.</span></div>
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<span style="font-family: "verdana" , sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosbKdHyggv83TQdtNCpPJDxMrRGOo2ixq-OMqptcajqOK7reL1-wyBYMRPVd8J1PcAL_2VFeXAIcbZarwG6trTqGaNtfoqmWyK6n8JkmhktA-BJjxgreXxgJUyoouCGVwiQniI-nuF4ek/s1600/IMG_8450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosbKdHyggv83TQdtNCpPJDxMrRGOo2ixq-OMqptcajqOK7reL1-wyBYMRPVd8J1PcAL_2VFeXAIcbZarwG6trTqGaNtfoqmWyK6n8JkmhktA-BJjxgreXxgJUyoouCGVwiQniI-nuF4ek/s320/IMG_8450.jpg" width="320" /> </a></div>
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<span style="font-family: "verdana" , sans-serif;">Mom's Rosette iron</span></div>
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<span style="color: red; font-family: "chateaux des olives"; font-size: 36.0pt;">From My
Kitchen To Yours<o:p></o:p></span></div>
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<span style="color: red; font-family: "chateaux des olives"; font-size: 36.0pt;">Have A
very Merry Christmas Y'all<o:p></o:p></span></div>
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