tag:blogger.com,1999:blog-41269892213819538512024-03-05T07:40:54.916-08:00Fall In Love With CookingAutumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-4126989221381953851.post-61136862281775968712013-09-11T13:13:00.003-07:002013-09-11T13:13:50.237-07:00Say Hello to The Cronut!<span style="font-family: "Trebuchet MS",sans-serif;"> A new craze is sweeping the nation and it's called the Cronut. The Cronut was developed by <a href="http://dominiqueansel.com/cronut-101/">Ansel Dominique Bakery</a> in NYC and is a cross between a croissant and a donut. People line up hours before the bakery opens to get their hands on the $5 beauties, and they are selling for as much as $50 on the "Black Market".</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> I decided after some prodding from friends that I would try to recreate them. I'm sorry I don't have photos of the entire process, I was really just taking a shot in the dark at making them. After being so successful and having requests from many friends wanting the recipe, I decided to post it here for anyone willing to attempt these very labor intensive treats.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> I came across a recipe for <a href="http://www.alexandracooks.com/2013/03/12/processor-danish-pastry-cheese-danishes/">danish/croissant dough</a> that you make in a food processor rather than laminating butter into the dough (a process I have failed at, at least a half dozen times). The recipe is phenomenal and I have sworn to make chocolate-filled croissants very soon. When making this dough recipe, I "bloom" the yeast in and refrigerate the rough dough two hours. Remove it from the fridge and immediately begin the rolling out and folding process (you want to make sure your dough stays very cold. DO NOT let it ever come to room temperature). Once you get through step 3, roll the dough out one more time then fold both ends to the middle and fold it in half like a book; this doubles the number of layers you have in your final pastry. Wrap the dough in plastic wrap very tightly, then place the whole thing in a gallon size ziploc, press out all the air in the bag, seal it and place it in the fridge over-night. The next day remove the dough from the fridge, roll it out on a floured surface to 1 1/2" thick, cut out doughnuts with a doughnut cutter (I used two proportionate, round cookie cutters). Re-roll scraps and cut out as well. Place doughnuts and holes on a parchment-lined baking sheet and cover with plastic wrap that has been sprayed with cooking spray; let rise 1 1/2 hours (when the doughnuts have 45 minutes of rise time left, preheat your oven to 400 degrees). Bake doughnuts 15 minutes; immediately transfer to a cooling rack to cool completely. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> In a large pot, pour canola oil to a depth of 4 inches and heat to 350 degrees. Fry doughnuts for about 30 seconds per side, until slightly more golden than they were previously. Remove to a cooling rack to drain. Drizzle with glaze and top with toffee crunchies (you may buy toffee bits in the store and crush them a little with a rolling pin). If desired, fill with pastry cream by injecting cream into the doughnut using a pastry bag fitted with a small round tip. Here's a fantastic <a href="http://www.williams-sonoma.com/recipe/pastry-cream.html">pastry cream recipe</a>.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> Doughnut Glaze:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3 Tbsp. softened butter</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 1/2 c. powdered sugar</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1 tsp. vanilla</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">3-4 Tbsp. milk</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Place all ingredients in a bowl; whisk together until smooth. </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00UE2tB6cxWigpSOb2iGWZF5wkUZaNUHPsVyyCzqJXrz2UooXkTXLSHIhOYVcgZSf7iX-e42GJAikO9pV8lPfg9w_xAGpPxjn63dFBUPtZlTY-pH4J2jcA2g6W5z5QdNlYYUWlXENGlqi/s1600/IMG_5227.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg00UE2tB6cxWigpSOb2iGWZF5wkUZaNUHPsVyyCzqJXrz2UooXkTXLSHIhOYVcgZSf7iX-e42GJAikO9pV8lPfg9w_xAGpPxjn63dFBUPtZlTY-pH4J2jcA2g6W5z5QdNlYYUWlXENGlqi/s200/IMG_5227.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Cronut</td></tr>
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<tr><td style="text-align: center;"><a href="http://dominiqueansel.com/wp-content/uploads/2013/06/cronut21-300x300.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://dominiqueansel.com/wp-content/uploads/2013/06/cronut21-300x300.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The original, created by Dominique Ansel Bakery</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<span style="font-family: "Trebuchet MS",sans-serif;"> Not too shabby eh? I decided I need to cut them thicker next time, thus my instructions call for rolling the doughnuts out to a thickness of 1 1/2", which is much thicker than I cut them when I made these. Also, I may do twice as many folds with the original dough (prior to refrigerating over-night) to try getting more height and add more layers.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Best of luck trying your hand at these. After all is said and done, they are WELL worth the effort. I could have devoured half the batch myself!</span></div>
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<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0px none;" /><br />
<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-37224744188172361892012-11-07T07:05:00.000-08:002012-11-07T07:05:47.695-08:00Quite Possibly The Best Waffle I've Ever Eaten!<span style="font-family: "Trebuchet MS",sans-serif;"> I've had a waffle recipe I've been wanting to try for quite some time now. So why haven't I? Well, this waffle batter takes more time to make than your standard waffle recipe. This isn't something you could whip up any old morning (at least not in this crazy house), so I decided to make them for dinner. I've said this before, but breakfast for dinner is an exciting time in my household. My children are thrilled when they ask "what's for dinner" and I tell them "waffles" (or some other such breakfast favorite). So, last night I set out to make <a href="http://willowbirdbaking.com/2010/03/30/carrot-cake-waffles/">Carrot Cake Waffles</a>. This is a recipe from Willow Bird Baking, a blogger who's recipes I have made before and loved. This waffle recipe calls for "blooming" spices into lightly browned butter. She does mention you can skip this step; DON'T! In my humble opinion, browned butter and the method of blooming the spices into it is what makes these waffles so incredibly fantastic. My children have no patience when they walk into the kitchen and see waffles on the table so I do not have any pictures of my own. Here's a picture courtesy of Willow Bird Baking just to get your mouth watering.</span><br />
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<a href="http://i243.photobucket.com/albums/ff134/layers_of_eli/Cooking/Carrot%20Cake%20Waffles/IMG_2281-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://i243.photobucket.com/albums/ff134/layers_of_eli/Cooking/Carrot%20Cake%20Waffles/IMG_2281-1.jpg" width="239" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> I did make a couple changes to this recipe. I typically make a recipe the way it's written the first time I try it so I know if and how to alter it the next time, but there were some things about this recipe I knew I needed to change because of personal preferences. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">First the batter: </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I reduced the nutmeg to 3/4 teaspoon and allspice to 1/2 teaspoon.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I used 3/4 cup plain yogurt, 1 cup milk and 1 tablespoon lemon juice. I did not have buttermilk and I find that making my own doesn't quite get it to the consistency of what you buy in the store. Yogurt was something she suggested so I decided to use some to bring up the acidity in the batter.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I left out the raisins and walnuts. My husband hates raisins and I had other plans for nuts.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">The topping:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I tasted the topping after adding 4 tablespoons maple syrup and it wasn't quite sweet enough for me. That could be because I used homemade syrup. I ended up adding about 1/3 cup maple syrup to my cream cheese.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-Instead of adding the walnuts called for in the recipe I topped our waffles with <a href="http://fallinlovewithcooking.blogspot.com/2011/06/praline-pecan-cookies.html">homemade pralines</a>. I had some in the freezer I had made previously. Praline-topped carrot cake waffles are phenomenal!!! The crunch and flavor from the pralines took this dish over the top.</span><br />
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<i><span style="font-family: "Trebuchet MS",sans-serif;"> Make these for breakfast, make them for dinner, make them for a late-night snack, just make them!</span></i><br />
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<br /><img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" /><br />
<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-10481087585925104612012-10-23T13:36:00.001-07:002012-10-23T13:37:42.567-07:00Perfect Cakes Every Time!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWkftYG4n87col9L1Cl3wuT22NicV-EkxwPH5BZzlttfbVmZUzujtGacIn3tmzePqRMpQ85-YlbihX18vY5ocFhJc4GOJpDTl4ZL2ZuCimWxkUr8e7-qWcMGZSPeWZnFwth63b4TeKTGE/s1600/IMG_4586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcWkftYG4n87col9L1Cl3wuT22NicV-EkxwPH5BZzlttfbVmZUzujtGacIn3tmzePqRMpQ85-YlbihX18vY5ocFhJc4GOJpDTl4ZL2ZuCimWxkUr8e7-qWcMGZSPeWZnFwth63b4TeKTGE/s320/IMG_4586.JPG" width="240" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> I must first apologize for my very long leave of absence from posting here. We are expecting the 6th member of our family in April and as with each of my pregnancies, this one has taken its' toll on me. My posts from here on out will be very inconsistent and sporadic, but I'll hope you'll check in from time to time to see what's new. That said, I'm about to share with you the trick to never having to slice the top of a cake to level it.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> In all my years of baking (I started making birthday cakes for my family at 12 years old) I have never come across this trick on any website or baking blog. Thanks to Pinterest I recently heard about "baking strips". These strips are supposed to help cakes bake evenly without having the dreaded dome in the middle. In talking to a good friend about these strips she said something that has changed my world forever: "You know you can just use strips of old cloth, soak them in water and wrap them around the cake pan?" "What?!" No, I didn't know! Are you kidding me! Why this trick isn't spread from one end of the blogosphere to the other is beyond me because it is simply brilliant. So how does it work?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuSM7FITNsv-NtFBUsZRWSQsm9zmdIr4I4mL1dpqvNnRW55fnYhWtvR7CSlMupRvFfoGiShHT8SxL3siWX2k9-39Bv8WbH-mhXRlye8LM6FX1jgb8GCVlp2GPAjx55fp7gJS4EHFE08tV/s1600/IMG_4582.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtuSM7FITNsv-NtFBUsZRWSQsm9zmdIr4I4mL1dpqvNnRW55fnYhWtvR7CSlMupRvFfoGiShHT8SxL3siWX2k9-39Bv8WbH-mhXRlye8LM6FX1jgb8GCVlp2GPAjx55fp7gJS4EHFE08tV/s320/IMG_4582.JPG" width="320" /></a><span style="font-family: "Trebuchet MS",sans-serif;"> Prepare your cake as you normally do. Before placing the pan in the oven to bake, take a strip of old cloth (I cut up an old flour sack cloth I used to cover my bread while letting it rise) and soak it. Wring enough of the water out so it isn't dripping, but still pretty saturated. Wrap the cloth around the outside of the pan and tie it once to keep it in place. Put the cake in the oven to bake as usual. When done, remove cake from the oven, remove the cloth and let the cake cool 10 minutes before removing from pan to cool completely.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI51WhgQtv0b2AMKZTi8uSzzbSK8F1FYTfjvhhkH7_D056_lg5aPUDXiosD-vtKeQ3727_4Jh2AGkb2GZoXiyz3JT9uI7ifxVZBA9h1fGVytcH59SADcfE4bwvQzr1bQIRVx7NATNYxwk/s1600/IMG_4583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMI51WhgQtv0b2AMKZTi8uSzzbSK8F1FYTfjvhhkH7_D056_lg5aPUDXiosD-vtKeQ3727_4Jh2AGkb2GZoXiyz3JT9uI7ifxVZBA9h1fGVytcH59SADcfE4bwvQzr1bQIRVx7NATNYxwk/s320/IMG_4583.JPG" width="320" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> I must warn you. This new-found knowledge may upset many members of your family who look forward to eating the cake tops of all your scrumptious cakes (I have a sister who is not thrilled by this), but it means a lot less work and headache for you. Just think, no more long serrated knives being used in vain attempts to get perfectly even cakes!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsCFTv6pmT8s7MF-5TS20HXTztsuXZDCu-sr1Ql1MwbLlM0MaA5qqTylgrnQAs4L1mp53aOGrawyQoCVReejVuhkAIc6xtHb2Kv0f5YBD1wwz6LV-1HtuYhQiTqT3WvDX5M_EbTsxWfHp/s1600/IMG_4584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVsCFTv6pmT8s7MF-5TS20HXTztsuXZDCu-sr1Ql1MwbLlM0MaA5qqTylgrnQAs4L1mp53aOGrawyQoCVReejVuhkAIc6xtHb2Kv0f5YBD1wwz6LV-1HtuYhQiTqT3WvDX5M_EbTsxWfHp/s320/IMG_4584.JPG" width="320" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"> <i>Wanna know how I decorated the beautiful cake at the top of this entry? <a href="http://www.glorioustreats.com/2011/08/pink-ombre-swirl-cake.html">Check it out.</a> Oh, and the inside of my cake looks exactly like the one in the tutorial, only purple. </i></span><br />
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<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com1tag:blogger.com,1999:blog-4126989221381953851.post-67543085481769284322012-08-30T12:38:00.002-07:002012-08-30T12:54:29.032-07:00Raspberry Cupcakes with Brown Sugar Italian Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYLYO5aN1GiaB3JAbObU9SWwJvO_FFmSJNqwozfTDVvErvTh_puesxXtKX2EBjFn4odl1ZJpGkaU-iidmrjdttISPLa2lfgPyoSehV9PEVj55DRKImW-YyMNRqu0RE0CXGJDSoqFywtc/s1600/IMG_4504.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfYLYO5aN1GiaB3JAbObU9SWwJvO_FFmSJNqwozfTDVvErvTh_puesxXtKX2EBjFn4odl1ZJpGkaU-iidmrjdttISPLa2lfgPyoSehV9PEVj55DRKImW-YyMNRqu0RE0CXGJDSoqFywtc/s200/IMG_4504.JPG" width="200" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Quite a title huh? I was in the market for a really tasty cupcake to
celebrate the birthdays of some very special ladies. I wanted something I
hadn't tried before and something not chocolate (one of the ladies
isn't a chocolate eater, crazy I know). I came across a recipe from a
wonderful blogger, whose blog is loaded with elegant pictures of
delicious-looking food, for <a href="http://www.cannellevanille.com/2009/04/kids-raspberry-cupcakes-and-traveling.html">Raspberry Cupcakes</a>.
I did not have the xylitol called for in the recipe so I swapped it cup-for-cup for regular granulated sugar.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> I was in the mood for something more than the vanilla buttercream she
frosted her cupcakes with so I began scouring the internet again and
came across a recipe for <a href="http://www.completelydelicious.com/2010/10/project-food-blog-challenge-4-how-to-make-italian-meringue-buttercream.html">Italian Meringue Buttercream</a>. I've made this
type of buttercream before (remember the <a href="http://fallinlovewithcooking.blogspot.com/2011/05/update_30.html">Chocolate Whoopie Pies with Salted Caramel Buttercream</a>)
and loved it. Further into her frosting post she mentions variations on
the buttercream, one of which is subbing brown sugar for the granulated
sugar. This was it! This cupcake came out better than I could have
hoped for. The cake was incredibly light and the frosting complimented
it perfectly.</span></div>
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<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" /><br />
<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-68783785922563644992012-08-16T14:40:00.000-07:002012-08-16T14:40:30.034-07:00A Chocolate Coma<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; text-align: center;">
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<span style="font-size: x-large;"><b><span style="font-family: Amienne; line-height: 115%;">DEATH
BY CHOCOLATE CUPCAKE</span></b></span></div>
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I have been playing around with different cupcake combinations lately. Today's venture was a Chocolate Cupcake stuffed with semi-sweet chocolate chips and topped with a Whipped Chocolate Buttercream.</div>
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The cake recipe was courtesy of the Sweet Tooth Fairy herself, Megan Faulkner Brown. She created a <a href="http://ldsliving.com/story/69294-food-dish-the-sweet-tooth-fairys-bw-chocolate-cupcake-recipe">Black and White Chocolate Cupcake</a> for Food Network's "Cupcake Wars". My feelings on the cake-It was incredibly delicious, but the texture is that of a Chocolate-Chocolate Chip Muffin, not a fluffy cupcake.</div>
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The frosting is a slight variation on a recipe also from Cupcake Wars for <a href="http://www.foodnetwork.com/recipes/chocolate-truffle-cupcakes-recipe/index.html">Whipped Chocolate Buttercream</a>. The cake from this recipe got rave reviews but calls for coffee, which I don't drink. Until I can come up with a way to substitute coffee for another liquid without compromising flavor, I will have to stay away from this cake recipe (darn!)</div>
<span style="font-family: "Trebuchet MS",sans-serif;"> The resulting cupcake is incredibly tasty (albeit somewhat dense in the cake department), and is a definite "full-glass-of-milk-in-hand" kind of cupcake. If you're looking for something to satisfy a SERIOUS chocolate craving, this is the cupcake for you!</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Whipped Chocolate Buttercream</span></b></div>
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<span style="font-size: x-small;"><span style="font-family: "Trebuchet MS",sans-serif;">(Slightly varied from <a href="http://www.foodnetwork.com/recipes/chocolate-truffle-cupcakes-recipe/index.html">this recipe</a> by Michelle Spell)</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">2 sticks unsalted butter, at room temperature </span><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups powdered sugar </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup cocoa powder</span><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon vanilla extract </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup heavy whipping cream </span><br style="font-family: "Trebuchet MS",sans-serif;" /> <br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> In the bowl of a stand mixer beat the butter on high, using the paddle attachment, until light and fluffy (about 2-3 minutes). Sift the powdered sugar and cocoa over the bowl and beat on low until combined. Add the vanilla and mix well. Scrape down sides and bottom of bowl and beat on high until fluffy (1-2 minutes). With mixer on low speed, drizzle in the cream. Once everything is combined, turn the mixer off and scrape down the sides of the bowl again. Replace the paddle with the whisk attachment (make sure to get all the frosting off that paddle and into the bowl!) Turn the mixer up to high speed and whip for 3 to 4 minutes, until light and fluffy.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> Spoon frosting into a pastry bag fitted with desired attachment and get to work frosting all those delicious cupcakes.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><i> A handy trick for filling a pastry bag-Set the bag in a tall glass (tip down). Fold the top of the bag over the top of the glass. Voila! No more struggling to fill the bag while holding it. </i></span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0px none;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-75454159113294745862012-07-09T19:56:00.001-07:002012-07-09T19:56:29.258-07:00Oriental-Themed Dinner Party?! <span style="font-family: "Trebuchet MS",sans-serif;"> We love oriental food at our house. My dad spent two years in Japan in the earlier years of his adult life and thus instilled in his children a love for the food. Lucky for me my hubby has an equal love of Japanese and Chinese food.</span><br />
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One particular favorite is Gyoza; a wonton wrapper stuffed with a meat and vegetable mixture that is pan-fried and then steamed. YUM! </div>
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We stopped in to an oriental market over the weekend where I picked up the most inexpensive and fantastic-looking wonton wrappers (these can also be found at some supermarkets, but are a more inferior quality). The craving for gyoza was then set in motion. </div>
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I have put together an easy (although slightly time-consuming) menu that is great for an oriental-themed dinner party, or just because. Tonight is a "just because" kind of night!</div>
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I would encourage you to prepare much of this in advance so your work is minimal in the few hours prior to dinner.</div>
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<b>Gyoza</b></div>
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Filling: </div>
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1 lb. ground beef, ground chicken, ground turkey, ground pork (or any combination of the four)</div>
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1/2 head cabbage</div>
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1 carrot </div>
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1/2 yellow onion </div>
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1/2 tsp. sesame oil</div>
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1 egg </div>
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1/2 tsp. garlic powder</div>
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1 tsp. freshly grated ginger</div>
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1 tsp. sugar</div>
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1 tsp. salt</div>
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black pepper to taste</div>
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16-oz. pkg. wonton wrappers</div>
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canola oil for frying </div>
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Egg wash:</div>
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1 egg</div>
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2 tsp. milk </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx4ZcwoiBJeuP4x9meU-pWAE4Z5USwtmq8ueP2I-avZXuOF6135Zd_nr01uZJHLOlK9ek2v7iFUBjYnXnxmGuv3F-PqCjFc07TJtxy4YaBxve1octcJBgyWFIj2r4bgy9ZvDBydiDhUku/s1600/IMG_4382.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDx4ZcwoiBJeuP4x9meU-pWAE4Z5USwtmq8ueP2I-avZXuOF6135Zd_nr01uZJHLOlK9ek2v7iFUBjYnXnxmGuv3F-PqCjFc07TJtxy4YaBxve1octcJBgyWFIj2r4bgy9ZvDBydiDhUku/s200/IMG_4382.JPG" width="200" /></a> Either spend the next hour of your life finely chopping the vegetables or do like I do and shred the cabbage and carrot using the grater attachment on your food processor.</div>
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Finely dice the onion. The food processor turns this into a liquid mess so I recommend using a knife.</div>
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Place all ingredients in a large bowl. Using your hands, gently combine everything just until it comes together (over-working can make your meat very tough).</div>
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In a small bowl, whisk together egg and milk to make the egg wash. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspdASPBh_1ZmCBAIbHHX23DQeo-jq7bmot2MVtw30J6KxhZE87LoZ-gWmZi2gH8xU5RTJm4e-pylRvr3fx_0-zbf1rC0mVOFL1LN_v34vX8RMj0aCqCkD7gVv5szNTK4v212B30szIpab/s1600/IMG_4383.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspdASPBh_1ZmCBAIbHHX23DQeo-jq7bmot2MVtw30J6KxhZE87LoZ-gWmZi2gH8xU5RTJm4e-pylRvr3fx_0-zbf1rC0mVOFL1LN_v34vX8RMj0aCqCkD7gVv5szNTK4v212B30szIpab/s200/IMG_4383.JPG" width="200" /></a> Place approximately twenty wonton wrappers on a clean counter (working in small batches prevents the remaining wrappers from drying out). Using a small cookie scoop or spoon, scoop about 1 1/2 tablespoons of meat mixture in the middle of each wrapper.</div>
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Using a pastry brush or your finger, brush a small amount of egg wash on two adjoining sides of the wrapper. Fold wrapper corner to corner and press to seal. Place gyoza on a parchment-lined baking sheet just overlapping each other. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPOCNaoOtcYm0OFadUTpkNCV-FSz5geFyFIpOsfuFpLmy0PyK6AaTci1OYGXC9pxd9B6NY9LQRt1pl5J0zBI6funYshLZwnlgqTqyWzk10MlP8s_aJCmAj3k6x2X7zmJnJokz8jFpihfc/s1600/IMG_4384.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPOCNaoOtcYm0OFadUTpkNCV-FSz5geFyFIpOsfuFpLmy0PyK6AaTci1OYGXC9pxd9B6NY9LQRt1pl5J0zBI6funYshLZwnlgqTqyWzk10MlP8s_aJCmAj3k6x2X7zmJnJokz8jFpihfc/s200/IMG_4384.JPG" width="150" /></a> Place approximately two tablespoons canola oil in a very large frying pan that is set over medium-high heat. Place enough gyoza in the pan to fill the pan but not over-crowd it. Fry about two minutes or until golden and crispy. Flip gyoza and fry two minutes more. Pour about two tablespoons hot water into the frying pan and immediately cover with a lid. Steam two minutes. Serve with dipping sauce.</div>
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Gyoza Dipping Sauce:</div>
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1/4 c. soy sauce</div>
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1/4 c. water</div>
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1 Tbsp. rice wine vinegar</div>
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1 Tbsp. sesame oil</div>
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4 tsp. sugar</div>
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Whisk together sauce ingredients and serve at room temperature. </div>
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<i> Notes: </i></div>
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<i> -Gyoza may be made the morning of your dinner and stored on the baking sheets in the fridge until ready to cook. However, DO NOT under any circumstances cover the gyoza with plastic wrap or anything of the sort. Covering the gyoza will cause them to become a mushy mess and you will be incredibly upset after all the work you just put into these delicious little beauties!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1xvmJeWHf0A56cRKnLhb_Eli_RKvCWUNrpKyisZiHPVEVcA4fepy_5G4t3TIoPZmQekRu6tlLgXzBe0b-3MKbN8rTjJ3wWFXWt0IIKikUqv1u9GWEQUuEKEgHrT24DxKkIPamSSgjSWm/s1600/IMG_4389.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy1xvmJeWHf0A56cRKnLhb_Eli_RKvCWUNrpKyisZiHPVEVcA4fepy_5G4t3TIoPZmQekRu6tlLgXzBe0b-3MKbN8rTjJ3wWFXWt0IIKikUqv1u9GWEQUuEKEgHrT24DxKkIPamSSgjSWm/s200/IMG_4389.JPG" width="200" /></a><i> -As the gyoza complete the cooking process we place them in a large oven-safe serving dish in a warm oven so everyone can sit down to enjoy the meal together and no one person is left standing at the stove cooking. </i></div>
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<b>Ham Fried Rice</b></div>
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6 Tbsp. canola oil</div>
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3 eggs, slightly beaten</div>
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1 c. white, long-grain rice, cooked and chilled</div>
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1 chopped green onion</div>
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4 oz. ham, diced</div>
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1 c. any combination: peas, broccoli, sugar snap peas, carrots</div>
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1/3 c. soy sauce </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAm5WXG8Um1zUMGEA8T_Ie3SIjOTNW-HXLfzlknYAFvC6HuC4RWShZKk65_AavKv71nAaIRPYNhjHgy7NZ6Yph3e9yTM7J844spIrvlMrTkfASGnpG-LVX0nz0Gxu8yaQaVfiOKfuLlIw/s1600/IMG_4385.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYAm5WXG8Um1zUMGEA8T_Ie3SIjOTNW-HXLfzlknYAFvC6HuC4RWShZKk65_AavKv71nAaIRPYNhjHgy7NZ6Yph3e9yTM7J844spIrvlMrTkfASGnpG-LVX0nz0Gxu8yaQaVfiOKfuLlIw/s200/IMG_4385.JPG" width="150" /></a>2 tsp. chicken bouillon</div>
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2 tsp. granulated sugar</div>
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Combine soy sauce, chicken bouillon and sugar in a small bowl. </div>
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Place two tablespoons oil in a wok or very large frying pan set over medium-high heat and heat almost to smoking. Add beaten egg and quickly fry, stirring constantly with a wooden spoon (I have a wooden spatula that works beautifully for stir-frying). Remove from pan.</div>
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Pour remaining oil in pan and heat again almost to smoking. Add rice and fry three minutes, stirring constantly with a wooden spoon. Add remaining ingredients (except egg) and heat through, stirring constantly. Add egg and heat through.</div>
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<i> Note: This dish may be made as early in advance as the night before and then reheated before serving.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmJUQH5ZnwGUNRMSKF3wx3LSRYLsj4qOvgo2qC9laoDowyu9dx3842KbqfGV2JmPTSCD42lQascGGZxRfBkTz_YPmPHftJEE8UKJudgIX_zJ3sO5bqwts8EZnDDSwWuvZYU-TzKVtBdya/s1600/IMG_4386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmJUQH5ZnwGUNRMSKF3wx3LSRYLsj4qOvgo2qC9laoDowyu9dx3842KbqfGV2JmPTSCD42lQascGGZxRfBkTz_YPmPHftJEE8UKJudgIX_zJ3sO5bqwts8EZnDDSwWuvZYU-TzKVtBdya/s200/IMG_4386.JPG" width="200" /></a></div>
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<b>Hunan Chicken Salad</b></div>
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<span style="font-size: x-small;">(This is my version of a local restaurant's salad, which we absolutely love!)</span></div>
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1/2 head lettuce, shredded</div>
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1 cooked chicken breast, shredded </div>
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1 c. Maifun rice sticks (or other similar rice noodle)</div>
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2 Tbsp. finely chopped peanuts</div>
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2 Tbsp. sesame oil</div>
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1 1/4 tsp. prepared Chinese hot mustard </div>
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1 1/4 tsp. prepared Japanese wasabi</div>
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dash garlic powder</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdubbiDFeVvLRI4zkhSI5dIkMR9O385F8j-fb81S69wAKnqth32PZq_JI4nFuazR0B6jWNrbA-YmoxSbennCD4yQ43KC9fdQuVz1-JSTXSoXt7DJzBq0ReoKJYbSnraumo-2SH7wBO-yym/s1600/IMG_4390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdubbiDFeVvLRI4zkhSI5dIkMR9O385F8j-fb81S69wAKnqth32PZq_JI4nFuazR0B6jWNrbA-YmoxSbennCD4yQ43KC9fdQuVz1-JSTXSoXt7DJzBq0ReoKJYbSnraumo-2SH7wBO-yym/s200/IMG_4390.JPG" width="200" /></a>2 tsp. water</div>
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1/4 tsp. salt </div>
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canola oil for frying</div>
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Combine sesame oil, hot mustard, wasabi, garlic powder and water in a small bowl.</div>
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Heat canola oil in a large frying pan over medium-high heat until very hot. Place rice sticks in oil; they will puff up immediately. Flip noodles with tongs and continue cooking until they quit puffing and you can see that all noodles have cooked. Remove to paper towels.</div>
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Just before serving, assemble all ingredients in a large serving bowl and toss to combine.</div>
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<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com1tag:blogger.com,1999:blog-4126989221381953851.post-13763145991351066772012-06-12T14:28:00.000-07:002012-06-12T14:29:01.974-07:00Just One More<span style="font-family: "Trebuchet MS",sans-serif;"> I have one more recipe to share today. This one I did not find on Pinterest, but my grandmother told me to try (which is fitting considering the name of the cookie). I have NEVER found the "perfect chocolate chip cookie" until now. Our family's favorite recipe has always been <a href="http://fallinlovewithcooking.blogspot.com/p/desserts.html">this one</a> (the very first recipe on the page, titled "Ultimate Chocolate Chip Cookie"), which has an inclusion of oat flour in the recipe. The cookie is incredible, but sometimes you want a pure-flavored chocolate chip cookie without the taste of oats. Enter Jamie's "Grandma's Chocolate Chip Cookies". Oh my goodness! This now my go-to chocolate chip cookie recipe.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I ended up adding 1/4 cup additional flour to the dough. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I also baked the cookies at 375 degrees then removed them from the oven to rest on the pan for 5 minutes before cooling completely on cooling racks. Although Jamie (from jamiecooksitup.blogspot.com) lives in Utah I still had a problem with the cookies coming out flat (a problem I typically only have when trying an out-of-staters recipe).</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">-I used "Private Selection" brand chocolate drops which I purchased at my local Kroger-owned store (Smith's). They are cheaper than Guittard, but are still a very large chunk of chocolate like the Guittard chips are. I love that these are extraordinarily large chips and most importantly, that even the milk chocolate drops melt (something I can't say for most milk chocolate chips). I used 3/4 bag each of milk and semi-sweet chocolate drops.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"> <a href="http://jamiecooksitup.blogspot.com/2010/06/grandmas-chocolate-chip-cookies.html">Grandma's Chocolate Chip Cookies</a></span></span></div>
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<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-60787261447301332582012-06-12T14:08:00.001-07:002012-06-12T14:08:35.091-07:00So You Don't Think I've Gone Completely Off The Grid...<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> I thought I'd share some recent Pinterest successes. If you still don't know yet what the Pinterest craze is all about, check it out. You'll be so happy (and sorry) that you did. I have found some really incredible recipes and ideas through the pins my friends and family members have posted. The web address links go directly to each recipe. Hope you enjoy as much as our family has!</span></span> <br />
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<tr><td style="text-align: center;"><a href="http://pinterest.com/achristiansen/" style="margin-left: auto; margin-right: auto;"><img alt="Follow Me on Pinterest" height="28" src="http://passets-ec.pinterest.com/images/about/buttons/follow-me-on-pinterest-button.png" width="169" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Click the button above to follow me as I discover lot's of new and incredible things!</span></td></tr>
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Chicken Salad French Bread Sandwich-<a href="http://www.cucinafamiglia.com/2009/04/french-bread-chicken-sandwich.html">cucinafamiglia.com</a></div>
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This is a spectacular warm sandwich!</div>
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Spring Asparagus Pancetta Hash-<a href="http://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/">smittenkitchen.com</a></div>
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Delicious!</div>
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Spicy Honey Chicken-<a href="http://www.ourbestbites.com/2008/06/spicy-honey-chicken/">ourbestbites.com</a></div>
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I've made this a few times since finding it and it "WOWs" us every time!</div>
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Bacon Wrapped Smokies with Brown Sugar and Butter-<a href="http://tastykitchen.com/recipes/appetizers-and-snacks/bacon-wrapped-smokies-with-brown-sugar-and-butter/">tastykitchen.com</a></div>
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Mind-blowingly good!</div>
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Hawaiian Lava Flow-<a href="http://www.thecoterieblog.com/2010/02/lava-flow-recipe.html">thecoterieblog.com</a></div>
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Heaven in a cup!</div>
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<a href="http://www.sixsistersstuff.com/2012/03/german-chocolate-cake-bars-recipe.html">sixsistersstuff.com</a></div>
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A delicious portable version of one of our favorite cakes!</div>
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Homemade Nutter Butter Cookies-<a href="http://cookiesandcups.com/homemade-nutter-butters-2/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29">cookiesandcups.com</a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">These were a home run! </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> A few notes: Because of the altitude difference, I had to add about 1/2 cup more flour. Also, I put quite a bit of frosting in between the cookies and still had enough for a double-batch of cookies. So if you want to make only one batch of cookies, cut the frosting recipe in half.</span><br />
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Sopapilla Bars-<a href="http://www.cucinafamiglia.com/2012/03/sopapilla-bars.html">cucinafamiglia.com</a></div>
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These are crazy-good and highly addictive!</div>
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We decided the filling would be perfect with 1 3/4 bars cream cheese.</div>
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Cashew-Caramel Cookies-<a href="http://www.marthastewart.com/316696/cashew-caramel-cookies?xsc=eml_cod_2012_01_28&om_rid=DpUdX1&om_mid=_BPI-FVB8eBICXy">marthastewart.com</a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">Used homemade caramel...delicious!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> There are many, many, many more recipes we have tried that I could share, but thought I would start you off with just a few. Try them out, then come back and let me know what your family thought of them.</span><br />
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<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com1tag:blogger.com,1999:blog-4126989221381953851.post-84123709029978022952012-05-02T10:51:00.000-07:002012-05-02T10:51:13.360-07:00<div style="font-family: "Trebuchet MS",sans-serif;">
<span style="font-size: small;"> I know I have not been very diligent in my posts lately. I attended a convention a couple weeks ago given by Shelf Reliance, a company for which I am an Independent Consultant. Check out my <a href="http://thrivewiththebasics.blogspot.com/">THRIVEwiththebasics blog</a> if you'd like to learn more.</span></div>
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> I got past convention and was trying to get things back in order at home just in time to have my tonsils out. So, it may still be a while before you notice things happening here again because really, who wants to spend time cooking up something wonderful when they can't even eat it!</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Thanks for bearing with me. </span></span><br /><img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" /><br />
<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-51579954740207653402012-04-04T12:09:00.001-07:002012-04-04T12:09:42.460-07:00Naan<div style="font-family: "Trebuchet MS",sans-serif; text-align: center;">
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<b><span style="font-size: small;"> </span></b><span style="font-size: small;">I decided to make one of our family favorites last night, <a href="http://fallinlovewithcooking.blogspot.com/2011/11/indian-food.html">Chicken Makhani</a>. We love Indian food and that dish is a particular favorite. </span></div>
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<span style="font-size: small;"> When you visit an Indian food restaurant Naan (pronounce nahwn) is a must. There's nothing better than mopping up the delicious sauces than with a fantastic piece of flatbread. Traditional naan is slapped on the inside walls of a tandoor (clay) oven. The dough puffs and bubbles into a soft, chewy bread with a crispy exterior. Delicious!</span></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> Since I do not own, nor do I plan to own a tandoor oven in the near future, I choose to bake my naan on a pizza stone. The results are incredibly close.</span></span></div>
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<b><span style="font-size: small;">Naan</span></b></div>
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<span style="font-size: small;">4-6 c. flour</span></div>
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<span style="font-size: small;">1 Tbsp. + 1 tsp. baking powder</span></div>
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<span style="font-size: small;">1 Tbsp. salt</span></div>
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<span style="font-size: small;">1 Tbsp. sugar</span></div>
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<span style="font-size: small;">1 1/4 c. whole milk</span></div>
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<span style="font-size: small;">1/3 c. whole milk plain yogurt</span></div>
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<span style="font-size: small;">1 Tbsp. vegetable oil</span></div>
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<span style="font-size: small;">1 large egg, lightly beaten</span></div>
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<span style="font-size: small;">4 Tbsp. salted butter, melted </span></div>
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<span style="font-size: small;"> Combine 4 cups flour and remaining dry ingredients in the bowl of a stand mixer. Add milk, yogurt, oil and egg and knead 10 minutes, adding flour as needed. It is important to have a smooth, non-sticky dough.</span></div>
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<span style="font-size: small;"> Preheat pizza stone in oven to 500 degrees. </span></div>
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<span style="font-size: small;"> Place dough on a floured surface and allow to rest 10 minutes. Divide into 4-8 portions, depending on how big you want your naan (I like to make 4 large naan for the table to share). Roll one piece of dough into an oval about 1/3" thick. Brush the excess flour from the dough with a pastry brush. Place dough on hot pizza stone and bake 2 minutes or just until dough bubbles. Flip dough and bake 2 minutes more. Remove naan to a serving plate and brush both sides with melted butter. Serve warm.</span></div>
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<br />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com4tag:blogger.com,1999:blog-4126989221381953851.post-61913296607632308802012-03-26T13:10:00.000-07:002012-03-26T13:10:14.082-07:00Two New Treats<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> I tried two new recipes recently; one I had reason to make and one I made for absolutely no reason at all, except that I wanted to...and that was reason enough!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmbXefCFMQdCRRQoKBjNfcrf8wznRLdx21Rto1m8NG_XkfB8siwF9VUhJAsaNgy1W-BWyQMuw2oSfNuBHEPnjS2OPBC8a4VQBHxixR73UnNnBQ1QocK4EMR2CvuLgURamf_IEewQisyZ-/s1600/IMG_4070.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMmbXefCFMQdCRRQoKBjNfcrf8wznRLdx21Rto1m8NG_XkfB8siwF9VUhJAsaNgy1W-BWyQMuw2oSfNuBHEPnjS2OPBC8a4VQBHxixR73UnNnBQ1QocK4EMR2CvuLgURamf_IEewQisyZ-/s200/IMG_4070.JPG" width="150" /></a></div> <span style="font-size: small;"> The first is a recipe for <a href="http://www.foodnetwork.com/recipes/paula-deen/lemon-pineapple-sherbet-recipe/index.html">Lemon Pineapple Sherbet</a>. We had family joining us from Arizona Sunday. Because there were a lot of us getting together, we decided we would have a turkey dinner (utilizing a turkey I had saved in the freezer from last November). Since we were having such a hearty dinner I thought it would be nice to have something light for dessert. This sherbet was an absolute hit! A note about the recipe-puree the pineapple in the blender first. The finer pieces of pineapple were much more pleasing in the sherbet. I will definitely be making this again, but maybe try orange-pineapple next time for a change; or maybe even orange-strawberry. The possibilities are endless!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyaxvjKCfAdTmbqJzUpVCGDry72GuEBd0qw-XBiO-Uv3vZnZ9G_W1kJCWTk-rTBmqVR1sb6tWSeh8p-Cjn84omWMntX-ZcVGMeq92PiLjcOsxh1DJNfbadW4yX3gn2DZto5KZ7MyC04jL/s1600/IMG_4065.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyaxvjKCfAdTmbqJzUpVCGDry72GuEBd0qw-XBiO-Uv3vZnZ9G_W1kJCWTk-rTBmqVR1sb6tWSeh8p-Cjn84omWMntX-ZcVGMeq92PiLjcOsxh1DJNfbadW4yX3gn2DZto5KZ7MyC04jL/s200/IMG_4065.JPG" width="200" /></a></div><span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> The second recipe I want to share is for the "</span><a href="http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/" style="font-family: "Trebuchet MS",sans-serif;">Baked Brownie</a><span style="font-family: "Trebuchet MS",sans-serif;">". This is a brownie from the Baked bakeshop in Brooklyn and is famous for being a rich, decadent brownie. There are a ton of blogs touting this recipe and I must agree with the conclusions-this is a delicious brownie. Give it a shot, tell me what you think.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><i> I'm going to let you in on a little secret. If you cut brownies with a plastic knife, you'll have zero tearing. The brownies will not clump on the knife and make a mess everywhere. You'll end up with beautiful, perfectly cut brownies. </i></span></span><br />
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<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com2tag:blogger.com,1999:blog-4126989221381953851.post-72312735893109160402012-03-20T11:22:00.000-07:002012-03-20T11:22:57.744-07:00Triple-Chocolate Cake Pops<div style="font-family: "Trebuchet MS",sans-serif;"> If you've been following my blog for long, you know I found encountered an obsession last year. That obsession is with <a href="http://www.bakerella.com/category/pops-bites/cake-pops/">cake pops</a>. I have experimented with lot's of flavor combinations over the last several months and have only not posted them here because they never quite last long enough for a photo session, or I'm headed out the door to an event with them, or my camera is broken (the excuses go on and on). I made an excuse to make them last week and was diligent in taking photos, so I am finally posting again about cake pops!</div><div style="font-family: "Trebuchet MS",sans-serif;"> Here's a secret to making cake pops-when you bake a layer cake and have to cut the tops of in order to have a flat cake, place the cake tops in a gallon-size ziploc bag and place it in the freezer. As you accumulate cake tops of similar flavors keep adding them to the bag. When you're ready to make cake pops simply whip up a batch of your favorite frosting (or buy the pre-made stuff at the supermarket) and go to town! </div><div style="font-family: "Trebuchet MS",sans-serif;"> Another secret to making cake pops-homemade frosting is worth the effort! Store-bought frosting tends to give the cake pop a really dense, soggy consistency. Homemade frosting leaves the interior sort of a cake-truffle consistency. Very delicious, and well worth the time.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> Crumble the cake into a large bowl. Add just enough frosting for the cake to hold together without crumbling. Too much frosting and your centers with be a gooey mess. </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> Refrigerate 30 minutes.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKvP2hTfChbjzzSSRoSelMka3TuKc-062pKOh9RumrHcVIl49dJ96ehamjGVTiXqPvEZwWGI-99HV88jWFSRlbivKzhzzh6MMTkp4_sgUbbB9Wse49qD3QAlMqEf7F_QuGQ36ua13acy-/s1600/IMG_4030.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKvP2hTfChbjzzSSRoSelMka3TuKc-062pKOh9RumrHcVIl49dJ96ehamjGVTiXqPvEZwWGI-99HV88jWFSRlbivKzhzzh6MMTkp4_sgUbbB9Wse49qD3QAlMqEf7F_QuGQ36ua13acy-/s200/IMG_4030.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Line a baking sheet with foil or use a Silpat. Using a cookie scoop, scoop mounds onto the baking sheet. Roll the mounds into round balls. </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6-Ai5YSHk5zElMQV7sbzA2Cv9Bm2jS7d7Ej7VbBmvz0E9Fwii9riofuofZwAQm9XuQYdpEqcL52aYtdYajG7stlajne7-It0jPcUGjhkQiweDVp5wAS8REUBj4vPrGmLT2L-dMMk5M3k/s1600/IMG_4031.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6-Ai5YSHk5zElMQV7sbzA2Cv9Bm2jS7d7Ej7VbBmvz0E9Fwii9riofuofZwAQm9XuQYdpEqcL52aYtdYajG7stlajne7-It0jPcUGjhkQiweDVp5wAS8REUBj4vPrGmLT2L-dMMk5M3k/s200/IMG_4031.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> When all the cake balls have been formed, cover the baking sheet with plastic wrap and place in the freezer for at least 3 hours or over-night.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Dip sucker sticks in a small amount of melted chocolate (I buy dipping chocolate, but you can use chocolate chips and add shortening to it to thin it enough to use for dipping-about 1 Tbsp. shortening/2 cups chips). Push the stick about 2/3 of the way into the cake ball. Dip cake balls in chocolate and immediately into toppings (if using). <i>Note: You can buy nifty little cake pop holders that hold them upright while they set, or you can go the cheap route and cover styro-foam blocks with foil (to catch the drips).</i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmvzvUh8NiFHVl_R4glClb36FkRxjd3V4cgsTTsFpcoHqPEh8gD0w5Tt1sAecXFjPsVBUnQx_lg_HZi6Rss86duKldZMXJOJ3CIASnNxqpDJxFeEA6XVuku1ErZoygMkDdo_Kg8FVm8tt/s1600/IMG_4032.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmvzvUh8NiFHVl_R4glClb36FkRxjd3V4cgsTTsFpcoHqPEh8gD0w5Tt1sAecXFjPsVBUnQx_lg_HZi6Rss86duKldZMXJOJ3CIASnNxqpDJxFeEA6XVuku1ErZoygMkDdo_Kg8FVm8tt/s200/IMG_4032.JPG" width="150" /></a></div><span style="font-family: "Trebuchet MS",sans-serif;"> My most recent attempt at cake pops last week led to chocolate cake with homemade chocolate fudge frosting. I dipped 1/3 of the pops in crushed Oreos (in honor of Oreos 100th b-day), 1/3 the pops in crushed Girl's Scout Thin Mint cookies and the last third in Heath pieces. YUM!!!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> Completely assembled cake pops store great in the freezer. Simply bag each pop (you can buy sucker bags at Walmart and most craft stores) and place the bagged pops in a gallon-size freezer bag.</span><br />
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<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-46088985072576291832012-03-16T11:43:00.000-07:002012-03-16T11:43:32.071-07:00Tried Something New <span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Pinterest is all the craze. If you haven't yet discovered "pins" and "boards" and the obsession that comes with it all, and you're a hopeless food geek (as my husband affectionately calls me), </span><a href="http://www.blogger.com/%3Ca%20href=%22http://pinterest.com/achristiansen/%22%3E%3Cimg%20src=%22http://passets-cdn.pinterest.com/images/pinterest-button.png%22%20width=%2278%22%20height=%2226%22%20alt=%22Follow%20Me%20on%20Pinterest%22%20/%3E%3C/a%3E" style="font-family: "Trebuchet MS",sans-serif;">check it out</a><span style="font-family: "Trebuchet MS",sans-serif;">. </span></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> One "pin" circulating right now is for <a href="http://www.ibreatheimhungry.com/2012/01/cream-cheese-pancakes.html">Cream Cheese Pancakes</a>. This recipe is intended for those on a low or no-carb diet. Of course I couldn't just follow the directions on the recipe because as I read through the comments on her blog post there were tons of fantastic variation ideas. I decided to go with one particular idea of separating the egg yolks and whites and whipping the whites to full volume. I was rewarded for my efforts with a fantastic, fluffy pancake that was sort of a cross between a crepe and a <a href="http://www.williams-sonoma.com/recipe/bobs-dutch-baby.html?cm_src=RECIPESEARCH">dutch baby</a>. The munchins and I had these as a treat last night (my bribe for being good while dad was gone) with powdered sugar, strawberries and whipped cream on top. Delicious!</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><b><span style="font-size: small;">Cream Cheese Pancakes</span></b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4 oz. cream cheese, softened</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 tsp. sugar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/4 tsp. vanilla</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 eggs, divided</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> In a mixing bowl, beat cream cheese until smooth. Beat in sugar and vanilla. Add one egg yolk and beat until completely smooth, scraping the sides. Add remaining yolks and beat smooth.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> In a small mixing bowl beat egg whites to full volume. Fold whites into cream cheese mixture.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xI-GVuecvTihTbH5d9JW3Z6SX1wTg2YuQ6SZLUX_aljyj9jJN_JTXpYbAvIaKkEbl5kVxJWBNk0NGnh2XegG8xWEArgpdngqbrjz7S-s7W0qft-9Ef1fUW29mIQWUybozQ82MD1J-vb7/s1600/IMG_4054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xI-GVuecvTihTbH5d9JW3Z6SX1wTg2YuQ6SZLUX_aljyj9jJN_JTXpYbAvIaKkEbl5kVxJWBNk0NGnh2XegG8xWEArgpdngqbrjz7S-s7W0qft-9Ef1fUW29mIQWUybozQ82MD1J-vb7/s200/IMG_4054.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Heat a small skillet over medium-low heat; spray with cooking spray (it is very important to spray the pan with cooking spray prior to cooking each pancake). Scoop about 1/3 cup mixture onto skillet and smooth out with an off-set spatula. Cook 1-2 minutes, until pancake is soft-set then flip and cook an additional 30-45 seconds.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEDEo5zGYQD0OjL_4qCJc_13o_FG3vfPFIxG59Go7Tzca0PPVSeb2RhOmburxtiiOMOKaamAmcFEM7Vn3biEgcYuzXjV073_ApB8sVWp-vwJzvshgbojTEdfTUY9F_s8Hd1o24G8VPVD6/s1600/IMG_4055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrEDEo5zGYQD0OjL_4qCJc_13o_FG3vfPFIxG59Go7Tzca0PPVSeb2RhOmburxtiiOMOKaamAmcFEM7Vn3biEgcYuzXjV073_ApB8sVWp-vwJzvshgbojTEdfTUY9F_s8Hd1o24G8VPVD6/s200/IMG_4055.JPG" width="200" /></a><span style="font-size: small;"> Serve warm. Yields about 8-10 6" pancakes. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><span style="font-size: small;"><br />
</span></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i> Of course, my pancakes were certainly not low-carb, but they were fantastic. If you or someone you know is on a no or low-carb diet or even a gluten-free diet, these are perfect!</i></span></div><a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-43049666826055232302012-03-15T13:16:00.000-07:002012-03-15T13:16:35.917-07:00Pizza Night<div style="font-family: "Trebuchet MS",sans-serif;"> Over the last couple years my home has turned into a regular pizzeria. My family loves pizza (who doesn't?) and especially loves homemade pizza (can you blame us?)</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXV0Sv-ULo3yxMLeREBUQqTKr_SaGp97ZhnzB7cb7DBZgYoEa3zKb54XPLtv8i1jUMt5AgZv61WXOCLsM18p-A9Mq4mMYpM-G2Y3K_j0PY0b-eOQx8J4KRfrlNsUJTBac6zw0SCLZdXvO/s1600/IMG_4027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXV0Sv-ULo3yxMLeREBUQqTKr_SaGp97ZhnzB7cb7DBZgYoEa3zKb54XPLtv8i1jUMt5AgZv61WXOCLsM18p-A9Mq4mMYpM-G2Y3K_j0PY0b-eOQx8J4KRfrlNsUJTBac6zw0SCLZdXvO/s200/IMG_4027.JPG" width="200" /></a> My sister introduced us to a new recipe from Annie's Eats for <a href="http://annies-eats.com/2011/05/18/shaved-asparagus-pizza/">Shaved Asparagus Pizza</a>, which became the featured pizza for last week's pizza night. I made three adjustments to this recipe- I used my own pizza dough recipe, added sliced mushrooms to the pizza and created a cream cheese mixture to replace the Boursin Cheese (something you can't find in my hometown). The results: Heavenly Deliciousness!</div><div style="font-family: "Trebuchet MS",sans-serif;"> Tuesday night I was in the mood to try another new-to-our-home pizza recipe (No, we don't typically have pizza every week. Weekly pizza night...not a bad idea though!) There is a restaurant just 25 minutes from our home that my husband and I love. They feature wood-oven pizzas on their menu and our absolute favorite is the "Hawaii Five-O" pizza. Let me start by saying, I don't like Hawaiian pizza. Pineapple on a pizza? Yuck! However, this one is to die for! Seriously!! Let me tell you why:</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH9xgnHl__CtWJH5SBAvQpwYvrljDXi0Hjx4duqFcqQ32jmBX5LVNRHqRZF_vaKvOTQgwbYixFJ2nsQGHizH3kFePfVWOuL-SXbThnfxNlrisL5DOmbQMxUTIRMAhNRt85mSfsAdfd6W9/s1600/IMG_4044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhH9xgnHl__CtWJH5SBAvQpwYvrljDXi0Hjx4duqFcqQ32jmBX5LVNRHqRZF_vaKvOTQgwbYixFJ2nsQGHizH3kFePfVWOuL-SXbThnfxNlrisL5DOmbQMxUTIRMAhNRt85mSfsAdfd6W9/s200/IMG_4044.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">-Start with a pizza crust (my traditional recipe or your own family favorite</div><div style="font-family: "Trebuchet MS",sans-serif;">-Brush the entire thing with Extra Virgin Olive Oil </div><div style="font-family: "Trebuchet MS",sans-serif;">-Pile on the mozzarella cheese</div><div style="font-family: "Trebuchet MS",sans-serif;">-Top with Canadian Bacon (my favorite is "Land O Lakes" because it's nice big slices)</div><div style="font-family: "Trebuchet MS",sans-serif;">-Top with grilled, fresh pineapple (see my recipe for <a href="http://fallinlovewithcooking.blogspot.com/2011/06/grilled-pineapple.html">grilling pineapple</a> here, except omit the brown sugar and grill the fruit plain) that you've diced small</div><div style="font-family: "Trebuchet MS",sans-serif;">-Top with crispy cooked and crumbled bacon (my addition to the original)</div><div style="font-family: "Trebuchet MS",sans-serif;">-Top with caramelized onions (Here's a great <a href="http://www.ehow.com/how_12751_caramelize-onions.html">how-to</a>, except replace the oil with butter. Trust me!) </div><div style="font-family: "Trebuchet MS",sans-serif;">-Top with crushed macadamia nuts (Unless you have some horrible macadamia nut allergy, trust me on this one and just go with it.)</div><div style="font-family: "Trebuchet MS",sans-serif;">-Drizzle with Teriyaki Sauce (I found this fantastic <a href="http://saraweaver.blogspot.com/2009/07/homemade-teriyaki-sauce.html">Teriyaki Glaze recipe</a>. I doubled the brown sugar though, and cut the recipe by half.) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> I have to brag now and say how incredibly impressed I was with my ability to re-create this delicious pizza. My husband is now requesting it for our next pizza night!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><span><span><b>Pizza/Breadstick Dough</b></span></span></span></div><div align="center" class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span> </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>2 c. warm Water (101-105 degrees) 2 Tbsp. Oil</span></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>2 Tbsp. Yeast 2 tsp. Salt</span></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>4 Tbsp. Sugar 4-6 c. Flour</span></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span>Proof water, yeast, and sugar in a large mixing bowl. Add oil and salt and slowly add flour until dough pulls away from sides and no longer sticks to the bottom of the bowl; knead smooth (about 4-6 minutes). Makes 2 14-16” pizzas.</span></span></div><div class="MsoNormal" style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span> To use as a breadstick dough simply divide dough into equal balls and shape into breadsticks. Place breadsticks on baking sheets and brush with egg wash (1 egg & 1 Tbsp. water beaten together). Bake immediately at 400 degrees for 10 minutes. Brush breadsticks with melted butter and sprinkle with garlic salt; bake until golden (about 3-6 minutes more).</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><b>Cream Cheese Blend </b><span style="font-size: x-small;">(To replace Boursin)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4 oz. cream cheese, softened</div><div style="font-family: "Trebuchet MS",sans-serif;">1-2 Tbsp. milk</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2-3/4 tsp. Italian seasoning (or combination of basil, oregano, parsley, thyme, rosemary and sage)<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 clove garlic, minced</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp. coarse salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 tsp. fresh-ground black pepper</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Blend all ingredients until smooth. You want a light consistency without it being runny.</div><br />
<a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-29079032921929148512012-03-14T15:53:00.000-07:002012-03-14T15:53:42.777-07:00Snails?! For ages I have wanted to try my hand at Brioche. The idea of making a rich, buttery, flaky pastry in my own home entices me. I finally got around to it last week (it takes two days you know?)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HRDqWjQVkqi3vRk26qzsRcPK9ftFkkA_BuMcT4LX5Q5IcuVeVue5-JUqKwg-parl8K801lkzJQFCh0Lmlrtp8xWGEL-DKf1UBFxEnmRu5FmELt5TXapVfUyPp1xGI8t4KDlfHSPJkKC5/s1600/IMG_4028.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HRDqWjQVkqi3vRk26qzsRcPK9ftFkkA_BuMcT4LX5Q5IcuVeVue5-JUqKwg-parl8K801lkzJQFCh0Lmlrtp8xWGEL-DKf1UBFxEnmRu5FmELt5TXapVfUyPp1xGI8t4KDlfHSPJkKC5/s200/IMG_4028.JPG" width="200" /></a></div> I followed this recipe for <a href="http://www.thefreshloaf.com/recipes/painauxraisins">Pain Aux Raisins and Cream Cheese Snails</a> precisely. I will give you two major hints, though-Double the cream cheese filling and mound the pastries with it, and don't be afraid to lather the finished pastries with sugar glaze.<br />
Leftover pastries store nicely in an airtight container; simply zap them in the microwave for a few seconds to freshen them up.<br />
Although these are time-consuming, they are WELL worth the effort. They were absolutely fantastic! <br />
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<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-459518668323102052012-03-06T13:12:00.001-08:002012-03-06T13:14:06.849-08:00Whipped Coconut Cream?!<div style="font-family: "Trebuchet MS",sans-serif;"> There has been a new obsession with "Whipped Coconut Cream" making the rounds on <a href="http://pinterest.com/about/">Pinterest</a> lately. Of course, I was immediately intrigued. </div><div style="font-family: "Trebuchet MS",sans-serif;"> Whipped coconut cream is simply canned coconut milk that is whipped with sugar. You simply refrigerated for the can of coconut milk for a few hours, skim the thick white portion off the top and whip it until it holds shape. Super simple! And SUPER delicious!</div><div style="font-family: "Trebuchet MS",sans-serif;"> I recently came across a recipe for <a href="http://www.marthastewart.com/351774/profiteroles-whipped-coconut-cream-and-caramelized-bananas?center=276955&gallery=274361&slide=283871">Profiteroles with Whipped Coconut Cream and Caramelized Bananas</a>; the perfect opportunity to try my hand at whipped coconut cream. Here's my recipe adapted from Martha Stewart's.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><b>Profiteroles with Whipped Coconut Cream and Caramelized Bananas </b></span></div><br />
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<b>Profiteroles</b> (adapted from Bon Appetit)</div><span style="font-family: "Trebuchet MS",sans-serif;"> 1/2 cup water </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrQkWIkJnRovnIgv64wMJT6GBmUqM3f1aRv89auJIMFcN6wScRGGTJjfUTZT5RqnQp315nNpRYpZiOslYptF6PyD0Qc3ppHhtGzmskOTmQlqjnxihzVzHDZkjgOlE7DD1bUPbyG3HqacR/s1600/IMG_4002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrQkWIkJnRovnIgv64wMJT6GBmUqM3f1aRv89auJIMFcN6wScRGGTJjfUTZT5RqnQp315nNpRYpZiOslYptF6PyD0Qc3ppHhtGzmskOTmQlqjnxihzVzHDZkjgOlE7DD1bUPbyG3HqacR/s200/IMG_4002.JPG" width="200" /></a><span class="ingredient"> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">whole milk</span> </span><br />
<span class="ingredient"> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">(1 stick) unsalted butter</span> </span><br />
<span class="ingredient"> <span class="quantity">1 1/2</span> <span class="unit">teaspoons</span> <span class="name">sugar</span> </span><br />
<span class="ingredient"> <span class="quantity">1/4</span> <span class="unit">teaspoon</span> <span class="name">salt</span> </span><br />
<span class="ingredient"> <span class="quantity">1</span> <span class="unit">cup</span> <span class="name">all purpose flour</span> </span><span class="ingredient"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="ingredient"><span class="quantity">3 </span><span class="name">large eggs</span> </span><br />
<span class="ingredient"> </span><span class="ingredient"> <span class="quantity">1</span> <span class="name">large egg yolk</span></span><br />
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Preheat oven to 425 degrees. Line two baking sheets with parchment paper. </div><div style="font-family: "Trebuchet MS",sans-serif;"> Bring water, milk, butter, sugar, and salt to boil in a large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer mixture to a standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended. <br />
Spoon batter (about the size of small oranges) onto prepared sheets, spacing about 2 inches apart.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Whipped Coconut Cream </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1 can coconut milk, chilled at least 2 hours</div><div style="font-family: "Trebuchet MS",sans-serif;">1 Tbsp. granulated sugar <br />
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Place a large bowl and whisk in the freezer for 10 minutes. Open the chilled coconut-milk can, and skim cream from top (make sure not to get the thin liquid from bottom of can, or cream will not become stiff when whipped). Place cream and sugar in bowl; whisk until thick and stiff. Store in an airtight container in the refrigerator for up to 2 hours.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b>Caramelized Bananas</b> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5 medium, just-ripe bananas</div><div style="font-family: "Trebuchet MS",sans-serif;">4 Tbsp. unsalted butter<br />
6 Tbsp. packed light-brown sugar<br />
1/2 cup freshly squeezed orange juice</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
Slice bananas in half lengthwise; cut each half into thirds. </div><div style="font-family: "Trebuchet MS",sans-serif;"> Heat a large skillet over medium heat. Add 4 tablespoons butter and 3 tablespoons brown sugar. When butter/sugar mixture has melted and is sizzling, add the bananas; brown them, about 3 minutes per side. Transfer bananas to a large shallow container to cool in a single layer. </div><div style="font-family: "Trebuchet MS",sans-serif;"> To make the sauce, add orange juice, remaining 3 tablespoons brown sugar, and two pieces caramelized banana to empty pan. Whisk mixture over medium heat until thick and banana dissolves, about 1-3 minutes.<br />
Slice tops of profiteroles, leaving a small hinge. Insert two or three pieces of banana. Spoon 2 tablespoons whipped coconut cream onto banana. Serve with sauce.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"> Absolutely FANTASTIC! </span><br />
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<a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com2tag:blogger.com,1999:blog-4126989221381953851.post-61118504754903418052012-02-06T13:58:00.000-08:002012-02-06T13:58:54.601-08:00When in France... <span style="font-family: "Trebuchet MS",sans-serif;">I have recently become fascinated by French Macarons (no that's not a typo). Meringue is not one of those things I find myself dreaming about, but the idea of using ground almonds in a cookie and having the results come out a mixture of crispy and chewy intrigues me. I'm also intrigued by the numerous possibilities a basic macaron recipe invokes. After tons of research I decided to use a </span><a href="http://www.marthastewart.com/318387/french-macaroons?xsc=eml_cod_2012_01_25&om_rid=DpUdX1&om_mid=_BPH-3-B8eBOoeQ" style="font-family: "Trebuchet MS",sans-serif;">Martha Stewart recipe</a><span style="font-family: "Trebuchet MS",sans-serif;"> for my first attempt (everything I had read about making the "perfect macaron" led me to believe I would not be successful my first time around). </span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"> I also came across a blog entry on "<a href="http://www.seriouseats.com/recipes/2007/10/how-to-make-macarons-recipe.html">How to make Macarons</a>" on "Serious Eats", which helped me out immensely. Here are a few of their key tips which I used when making my macarons:</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><strong>-Sift your ingredients</strong>, multiple times if necessary. You want your ground nuts to be powdery. <em>No lumps!</em> Almond and icing sugar mixture may be pulsed in a food processor to make finer.</div><div style="font-family: "Trebuchet MS",sans-serif;"><strong>-Use old egg whites.</strong> No really, leave them out for three days at room temperature if you don't mind waiting for that long. Using fresh egg whites is more likely to result in macarons that are too fragile and flat. Read <a href="http://kitchenmusings.typepad.com/my_weblog/2007/10/the-macaron-chr.html">Veronica's Test Kitchen</a> for more info.</div><div style="font-family: "Trebuchet MS",sans-serif;">-If the cookies form peaks on their tops after piping, <strong>flatten them with a wet fingertip.</strong> </div><div style="font-family: "Trebuchet MS",sans-serif;">-<strong>Let the macarons rest for a day</strong> before you eat them. They're supposed to taste better with a bit of rest. This might be the hardest rule to follow.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> I decided to go with a basic, traditional macaron cookie with a <a href="http://fallinlovewithcooking.blogspot.com/2011/05/update_30.html">Salted Buttercream Filling</a> (remember my favored recipe from the Whoopie Pies?) Use <a href="http://www.marthastewart.com/318387/french-macaroons?xsc=eml_cod_2012_01_25&om_rid=DpUdX1&om_mid=_BPH-3-B8eBOoeQ">Martha Stewart's recipe</a> for the cookies (I did not go as far as to use "superfine sugar". My regular granulated sugar worked just fine.)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"> Pulse confectioner's sugar and almond flour in a food processor until combined. Sift twice.</div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzySSWIUMoFUuihItqCLymvt0VaseVNyywI8zcqRdbnhjyEeQkhYTTB5oYdIik7BxTQrXqY5q8XV0IPz0v6OHKu0UQn0hxBLFsMevHhaxYh31XYzUipATn3YSy_byMhEzWxHvDXy8ZzVPN/s1600/IMG_3916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzySSWIUMoFUuihItqCLymvt0VaseVNyywI8zcqRdbnhjyEeQkhYTTB5oYdIik7BxTQrXqY5q8XV0IPz0v6OHKu0UQn0hxBLFsMevHhaxYh31XYzUipATn3YSy_byMhEzWxHvDXy8ZzVPN/s200/IMG_3916.JPG" width="200" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"> Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"> Using a cookie scoop, scoop batter onto parchment-lined baking sheets. Let rest on counter at least 30 minutes. Bake.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> While cookies cool, make <a href="http://fallinlovewithcooking.blogspot.com/2011/05/update_30.html">Salted Buttercream Filling</a>.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> Place filling on flat half of one cookie and top with a second cookie. Place macarons in an airtight container with the lid cracked slightly. Eat the next day...if you can wait that long!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy5IhSxTMTh78m_7tPyERu7Sx8DZ1zTamT09hhVdZd9l955iw5tKlqRUByBn1hT3p55q59oiTp9nwPYm5s9URrMLUjLVrka63cq7LKD8f3cH1A8tP0Y6qdUn5H_2_0zlAARQ62effGObG/s1600/IMG_3928.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy5IhSxTMTh78m_7tPyERu7Sx8DZ1zTamT09hhVdZd9l955iw5tKlqRUByBn1hT3p55q59oiTp9nwPYm5s9URrMLUjLVrka63cq7LKD8f3cH1A8tP0Y6qdUn5H_2_0zlAARQ62effGObG/s200/IMG_3928.JPG" width="200" /></a></div><a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-28759906204581489982012-02-06T13:10:00.000-08:002012-02-06T13:59:44.830-08:00Want to REALLY impress him on V-Day?<div style="font-family: "Trebuchet MS",sans-serif;"> I have been trying all sorts of new things over the last few days, so prepare yourself for a slew of fantastic recipes! The first recipe I want to share with you is for Petits Fours. Petits Fours have always fascinated me and are something I've always wanted to try making on my own. So last Thursday in preparation for a couples date night at a friend's home, I did! I'm very surprised at how easy these impressive little treats are to make. That being said, they are also quite time-consuming. I encourage you to make them, but give yourself two days to do it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> Make the <a href="http://www.latimes.com/features/food/la-fo-chiffoncakerec1-20110505,0,3181449.story">Chiffon Cake</a>. As a side note, I will be making Chiffon Cake all the time now. This is such a fantastic cake, and the <a href="http://www.latimes.com/features/food/la-fo-chiffon-cake-20110505,0,5591264.story">history behind it</a> is intriguing. Chiffon Cake is similar to Angel Food Cake, but more buttery-tasting.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPV3xbjw2U0fn3au4URZ-gtFzEsCpi0gHS3DGLMGe3p4D_UV9CSFMD6rZsO0Xa2CzzI1AXxuBl0Y4N7X5OrVDQUPWb8670bqtldIKclKLUODOoSQHQWfQsOfmORSljA9x5mIf8fSL1Ku2/s1600/IMG_3904.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPV3xbjw2U0fn3au4URZ-gtFzEsCpi0gHS3DGLMGe3p4D_UV9CSFMD6rZsO0Xa2CzzI1AXxuBl0Y4N7X5OrVDQUPWb8670bqtldIKclKLUODOoSQHQWfQsOfmORSljA9x5mIf8fSL1Ku2/s200/IMG_3904.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"> First, whisk together the flour, 1 1/4 cups sugar, baking powder and salt in a <b>very large </b>bowl. Make a well in the center of the dry ingredients.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh9t0IuTmKx7EKZxI2wQvAPDvIjQiCyupI_PqPApFtvrqOC1gz96WICNQr2vc2czY9d89HpopV_2KpOBGP9PyrZzZ1DrHOaMtVoArgFHF4GlVQdoPF5VLymporzMsH1X3aCrOIFUgU0H_/s1600/IMG_3905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeh9t0IuTmKx7EKZxI2wQvAPDvIjQiCyupI_PqPApFtvrqOC1gz96WICNQr2vc2czY9d89HpopV_2KpOBGP9PyrZzZ1DrHOaMtVoArgFHF4GlVQdoPF5VLymporzMsH1X3aCrOIFUgU0H_/s200/IMG_3905.JPG" width="200" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"> In a clean bowl beat egg yolks; add vegetable oil, milk and vanilla and beat to combine. Pour wet ingredients into the well in the dry ingredients and beat until smooth.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFTBeb0RkC0GySa9JXCl62iwfmJ6-qy_9-dFYOIo6IL8moJkYiq-IDNZ1G6OSma_b9FosG-OiWP-Ow13EpZ_H-wQbxoWTwHS2PlwamSKCzkOn7Wj9uwFZm2E60BLrpAMT5L0FVZTWLk71/s1600/IMG_3906.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFTBeb0RkC0GySa9JXCl62iwfmJ6-qy_9-dFYOIo6IL8moJkYiq-IDNZ1G6OSma_b9FosG-OiWP-Ow13EpZ_H-wQbxoWTwHS2PlwamSKCzkOn7Wj9uwFZm2E60BLrpAMT5L0FVZTWLk71/s200/IMG_3906.JPG" width="200" /> </a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;">In the bowl of a stand mixer, beat the egg whites and cream of tartar until foamy. With mixer on low, slowly pour in remaining 1/4 cup sugar. Turn mixer up to high and beat until stiff peaks form when whisk is lifted (be careful not to over-beat as white will dry out). </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD9S7b98EgAYSEie1BD4vSAje3ehx-r5S8r_5MsRiZOOF8Eq9DJe9AfVP2z6bwldq_Ex4PcVJnfcw_tOHljuzEPKHPqMfp9VtuEYPcwlQuxilSCJATMpeIQZht9AHQHTZSVdL5fIzdQmA/s1600/IMG_3907.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTD9S7b98EgAYSEie1BD4vSAje3ehx-r5S8r_5MsRiZOOF8Eq9DJe9AfVP2z6bwldq_Ex4PcVJnfcw_tOHljuzEPKHPqMfp9VtuEYPcwlQuxilSCJATMpeIQZht9AHQHTZSVdL5fIzdQmA/s200/IMG_3907.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"> Fold 1/3 of the egg whites into batter mixture, being careful not to deflate the egg whites-The egg whites lighten the batter and are largely responsible for the cake's ability to rise as it bakes. Gently fold half the remaining whites into the batter. Add remaining egg whites to batter and fold just until no white streaks remain.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> Divide batter onto 3 parchment-lined baking sheets.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> Frost one layer of cake with Custard Buttercream.</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaayuZkBP5aH3XqqdZGpfo0982jdJsfaJY9cmO5yYPhyt9wpg5ka1LXdU4jVrS5s5uB3wd8dM-BOJknzhs61gqkBsKCvi7vc7HLMfX2m-AadvIhIc9qzFtdEX9PHQBzGQ5-9W_hW4Xb9j/s1600/IMG_3925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEaayuZkBP5aH3XqqdZGpfo0982jdJsfaJY9cmO5yYPhyt9wpg5ka1LXdU4jVrS5s5uB3wd8dM-BOJknzhs61gqkBsKCvi7vc7HLMfX2m-AadvIhIc9qzFtdEX9PHQBzGQ5-9W_hW4Xb9j/s200/IMG_3925.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"> The next morning, trim the unsightly edges from the cake. Snack on the scraps as you work; it will keep you motivated. Cut the cake in half, then each half in half and so on until you have a cake that is 6 slices by 8 slices (or 48 little cakes).</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGksR-uA-2M3IQkcJhGgCD8wOu5bOCSEy51OnEaa7Q2GBHrlG-h6_MbS4Hz35iwGpTVHj4dvlGYa-ogkxHARE-kFSb4_hO0OW4nA1Oj_LQe_srbHHjK7_WC5F6AeOSGhkgEh9GMjVE0jmz/s1600/IMG_3926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGksR-uA-2M3IQkcJhGgCD8wOu5bOCSEy51OnEaa7Q2GBHrlG-h6_MbS4Hz35iwGpTVHj4dvlGYa-ogkxHARE-kFSb4_hO0OW4nA1Oj_LQe_srbHHjK7_WC5F6AeOSGhkgEh9GMjVE0jmz/s200/IMG_3926.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"> Working in small batches (while the remaining cakes continue to stay chilled in the freezer), insert a toothpick into the center of one of the cakes and plunge it into melted chocolate (I added 1-2 tablespoons shortening to each 12 ounces of chocolate to make the cakes easier to dip); allow excess chocolate to drip back into the bowl. Place dipped cake on a foil-lined baking sheet. Use a second toothpick to free the cake from the original toothpick. Allow chocolate to set (which shouldn't take long because of the frozen cake).</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><b>Valentine Petits Fours</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">2 c. (8 oz.) cake flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 c. sugar, divided</div><div style="font-family: "Trebuchet MS",sans-serif;">2 1/2 tsp. baking powder</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 tsp. salt</div><div style="font-family: "Trebuchet MS",sans-serif;">7 eggs, separated, plus 2 egg whites (all at room temperature)</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 c. vegetable oil</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 c. milk</div><div style="font-family: "Trebuchet MS",sans-serif;">1 tsp. vanilla extract</div><div style="font-family: "Trebuchet MS",sans-serif;">3/4 tsp. cream of tartar</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 recipe <a href="http://www.fullcircleadv.com/2011/02/valentine-petits-fours.html">Custard Buttercream</a></div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 c. raspberry preserves </div><div style="font-family: "Trebuchet MS",sans-serif;">about 48 ounces chocolate, melted</div><div style="font-family: "Trebuchet MS",sans-serif;">shortening for thinning chocolate</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> Preheat oven to 325 degrees.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Line 3 baking sheets with parchment paper.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Whisk together the flour, 1 1/4 cups sugar, baking powder and salt in a <b>very large </b>bowl. Make a well in the center of the dry ingredients.</div><div style="font-family: "Trebuchet MS",sans-serif;"> In a clean bowl beat egg yolks; add vegetable oil, milk and vanilla and beat to combine. Pour wet ingredients into the well in the dry ingredients and beat until smooth.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> In the bowl of a stand mixer, beat the egg whites and cream of tartar until foamy. With mixer on low, slowly pour in remaining 1/4 cup sugar. Turn mixer up to high and beat until stiff peaks form when whisk is lifted (be careful not to over-beat as white will dry out). </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> Fold 1/3 of the egg whites into batter mixture, being careful not to deflate the egg whites-The egg whites lighten the batter and are largely responsible for the cake's ability to rise as it bakes. Gently fold half the remaining whites into the batter. Add remaining egg whites to batter and fold just until no white streaks remain.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> Divide batter onto 3 parchment-lined baking sheets. Bake at 325 degrees 10-15 minutes, until cake is golden brown. Let cakes cool completely on the counter, then place cakes in the freezer for at least 2 hours.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> Frost one layer of cake with Custard Buttercream. Top with raspberry preserves and another layer of cake. Spread the remaining buttercream over the second cake layer and top with the third cake layer. Cover the entire 3-layer cake with parchment and plastic wrap. Place in the freezer over-night.</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> The next morning, trim the unsightly edges from the cake. Snack on the scraps as you work; it will keep you motivated. Cut the cake in half, then each half in half and so on until you have a cake that is 6 slices by 8 slices (or 48 little cakes).</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> Working in small batches (while the remaining cakes continue to stay chilled in the freezer), insert a toothpick into the center of one of the cakes and plunge it into melted chocolate (I added 1-2 tablespoons shortening to each 12 ounces of chocolate to make the cakes easier to dip); allow excess chocolate to drip back into the bowl. Place dipped cake on a foil-lined baking sheet. Use a second toothpick to free the cake from the original toothpick. Allow chocolate to set (which shouldn't take long because of the frozen cake). </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"> Add a couple drops of red food color to a small amount of white chocolate; stir to combine. Pour chocolate into a piping bag (I constructed one from parchment paper so I wouldn't have to clean chocolate out of my piping bag). Pipe small hearts over the holes left from the toothpick. Petits Fours will keep in an airtight container in the fridge for up to two weeks (but trust me, they won't last that long).</div><div class="separator" style="clear: both; text-align: left;"></div><img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /><span id="goog_1746659967"></span><span id="goog_1746659968"></span>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-25386956750809204422012-01-31T11:27:00.000-08:002012-01-31T11:27:07.472-08:00Something Decadent, Yet Light<div style="font-family: "Trebuchet MS",sans-serif;"> After coming across this fabulous <a href="http://fallinlovewithcooking.blogspot.com/2011/06/homemade-mascarpone-cheese.html">mascarpone cheese recipe</a>, I have been trying every recipe I can find that uses mascarpone. My most recent find is a <a href="http://www.mommiecooks.com/2011/09/02/blueberry-mascarpone-sherbet/">Blueberry Mascarpone Sherbet</a>. This recipe is fantastic, but could be even stronger on the blueberry flavor. The next time I make this, I will cut the water and use only 1/2 cup (maybe even 1/4 cup) water to bring the blueberries to a boil.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNIbXqyuktgAzH0KUfgZUYnKHSPAEZ1MRPoDCqA8KRcloRJMQdRE7Ag3ZUGfZikLWs_qVQbtArFlj74lmrQ_yoywFdXzuMLnOSBKqOPqcLiUgxHJlOMPd0kb0Y9JqAMS9u4qc-SQ28xsy/s1600/IMG_3894.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNIbXqyuktgAzH0KUfgZUYnKHSPAEZ1MRPoDCqA8KRcloRJMQdRE7Ag3ZUGfZikLWs_qVQbtArFlj74lmrQ_yoywFdXzuMLnOSBKqOPqcLiUgxHJlOMPd0kb0Y9JqAMS9u4qc-SQ28xsy/s200/IMG_3894.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"> I served my sherbet with these delicious </span><a href="http://www.bonappetit.com/recipes/2008/01/brown_butter_pecan_shortbread" style="font-family: "Trebuchet MS",sans-serif;">Brown Butter Almond Shortbread Cookies</a><span style="font-family: "Trebuchet MS",sans-serif;"> (just swap the pecans for almonds). I would have made the recipe as-is because I love pecans, except I realized I was out of them.</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"> You could very easily make this with raspberries and have a red sherbet for Valentine's Day and use a heart-shaped cookie cutter for your shortbread.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><br style="font-family: "Trebuchet MS",sans-serif;" /><span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
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<a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-81724487786407208832012-01-27T09:39:00.000-08:002012-01-27T09:39:27.374-08:00A Valentine's Day Dinner Idea<div style="font-family: "Trebuchet MS",sans-serif;"> If you work, as I do (even though I work from home), often times it is hard to get dinner ready by a reasonable time. With Valentine's Day on a weeknight this year, if you plan to spend the evening at home, you may be left wondering what to do about dinner. My recipe for Chicken Pot Pies is a perfect solution. The thing I love about this recipe is that you can customize it to your tastes, bake the pies in individual ramekins for more eye-appeal, and prepare them as far in advance as you'd like. </div><div style="font-family: "Trebuchet MS",sans-serif;"> So, if you're planning to have these for dinner one night, but know you won't have the prep time, prepare them in advance and bake them when you want them. I like to make a lot of these, put them in foil casserole dishes, cover with plastic wrap and foil and freeze them. Just write the name of the dish, the date it went in the pan and the cooking instructions on the foil.</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><b>Chicken Pot Pies</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">extra virgin olive oil 2 Tbsp. flour</div><div style="font-family: "Trebuchet MS",sans-serif;">2 large chicken breasts, diced 1 can (2 cups) chicken stock</div><div style="font-family: "Trebuchet MS",sans-serif;">3 carrots, peeled and sliced thick 1 c. milk </div><div style="font-family: "Trebuchet MS",sans-serif;">1 celery stalk, diced small 4 potatoes, diced and boiled 15 minutes or until tender</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 onion, diced 1 c. peas</div><div style="font-family: "Trebuchet MS",sans-serif;">3 Tbsp. butter <a href="http://www.bonappetit.com/recipes/2001/02/chicken_and_vegetable_pot_pies_with_cream_cheese_crust">1 recipe Cream Cheese Crust</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"> Preheat oven to 350 degrees.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fsuu8ll4gCU30N1wxUkoP6jT4hqQc7fKeIoXcZ9CD_BZVvB6NvUSDkhZgVk09t5xVVJC0GMijQTfCoyD0ZelUy8Oq6j7dI8ZWafd-Em4mgtZNUUig5eTC_Tp2YcpGAzXR6vG7HFFja5-/s1600/IMG_3875.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fsuu8ll4gCU30N1wxUkoP6jT4hqQc7fKeIoXcZ9CD_BZVvB6NvUSDkhZgVk09t5xVVJC0GMijQTfCoyD0ZelUy8Oq6j7dI8ZWafd-Em4mgtZNUUig5eTC_Tp2YcpGAzXR6vG7HFFja5-/s200/IMG_3875.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"> Heat a very large saute pan over medium-high heat. Add 1 tablespoon olive oil and chicken; sprinkle chicken with salt and pepper. Brown chicken until no longer pink (about 5 minutes). Add carrots, celery and onion to the pan and saute until tender (about 6-8 minutes). Transfer chicken/veggie mixture to a bowl.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Return pan to heat and add butter; melt. Add flour and cook, stirring constantly until flour mixture is bubbly and golden (1 minute). Gradually whisk in chicken stock and milk. Bring to a soft boil; cook until thick. Return chicken/veggie mixture to the pan. Add potatoes and peas; salt and pepper to taste.</div><div style="font-family: "Trebuchet MS",sans-serif;"> Pour mixture into a casserole dish or individual ramekins. Top with cream cheese crust. Cut slits in the crust to vent steam and brush with egg wash (1 egg & 1/2 tsp. water whisked together). Bake 45 minutes to 1 hour, until crust in golden brown.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"> Note: To bake frozen pies, remove foil and plastic wrap and bake 15-25 minutes longer (1- 1 1/2 hours).</span><br />
<a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-65575964968522244432012-01-26T12:00:00.000-08:002012-01-26T13:03:23.920-08:00Love is in the air!<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Each year as Valentine's Day draws near plans for a romantic evening begin formulating in my brain. With three young children around I find it hard to spend the money to go out. By the time we pay a babysitter and the dinner check, a good portion of the month's dining budget is shot. I thought I would start sharing some ideas for a romantic evening in, just in case you're in the same position I am. Being the kind of girl I am, I thought I'd begin with dessert. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> My <a href="http://shrinkadinkgirl.blogspot.com/">sister-in-law</a> has the most delicious recipe for Red Velvet Cake; it's moist and flavorful, everything you want your Red Velvet Cake to be. I divided her original recipe in half to have just the right amount for 6 people (my version is what follows), and increased the amount of cocoa because I like mine a little more chocolaty. This dessert is really more of an elegant cupcake than a souffle (since it has no attributes of a souffle except that I baked them in ramekins), but souffle sounds more romantic. I used 8-oz. ramekins, but you could use a cupcake pan and bake enough for a crowd.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><br />
<b>Chocolate-filled Red Velvet Souffles with Vanilla Ice Cream and Raspberry Preserves</b></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Chocolate Centers (adapted from a recipe in Better Homes and Gardens):</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1 c. milk chocolate pieces</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1/4 c. whipping cream</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1 Tbsp. unsalted butter</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Cake:</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1 1/4 c. all-purpose flour 1/2 c. buttermilk, at room temperature</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3/4 c. sugar 1 medium egg, at room temperature</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1/2 tsp. baking soda 1 Tbsp. red food color</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 tsp. salt 1/2 tsp. white vinegar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 Tbsp. cocoa powder 1/2 tsp. vanilla extract</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3/4 c. vegetable oil raspberry preserves</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> In a small saucepan combine chocolate, cream and butter. Stir over low heat until chocolate is melted. Let chocolate cool 15 minutes, stirring occasionally. Cover with plastic wrap and freeze 30 minutes to 1 hour, until a fudge-like consistency.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Divide filling into 6 portions. Working quickly, use yours hands to roll each portion into a ball. Return balls to freezer.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Preheat oven to 350 degrees. Butter and flour 6 8-oz. ramekins (alternately: line muffin tins with cupcake liners).</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> In a bowl, sift together flour, sugar, baking soda, salt and cocoa powder.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> In the bowl of a mixer, whisk oil, buttermilk, egg, food color, vinegar and vanilla.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> With the mixer on low speed, slowly add dry ingredients to wet ingredients, mixing just until combined and a smooth batter forms.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYcIcD1Ypm8xI4apTFZtbtAgeFH_kcdGaFgkIK-IBuBCrZ6x2hJ6ISIT9hOgi8ACXpd8i1oY7nZypOb-SaGdf3f7apvSGtz_dbvZi3UdY1zaZ48oqWuQk009bwx-Ts8-qIMNQDfx9Ev1i/s1600/IMG_3863.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYcIcD1Ypm8xI4apTFZtbtAgeFH_kcdGaFgkIK-IBuBCrZ6x2hJ6ISIT9hOgi8ACXpd8i1oY7nZypOb-SaGdf3f7apvSGtz_dbvZi3UdY1zaZ48oqWuQk009bwx-Ts8-qIMNQDfx9Ev1i/s200/IMG_3863.JPG" width="200" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Divide half the batter between the ramekins. Place a previously-made chocolate center in the middle of each ramekin. Spoon the remaining batter over each ball of chocolate, dividing the batter evenly again between the 6 ramekins. Place the ramekins on a baking sheet. Place the sheet in the oven and bake 25-30 minutes (rotating pans about halfway through) or until the tops spring back when gently touched.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Remove pan from oven. Invert cakes onto serving plates, add a scoop of ice cream and drizzle with raspberry preserves.</span></div><br />
<a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com2tag:blogger.com,1999:blog-4126989221381953851.post-56050163439904697822012-01-24T12:49:00.001-08:002012-01-24T12:49:48.883-08:00Chili<span style="font-family: "Trebuchet MS",sans-serif;"> Looking for a fantastic Chili recipe? I just posted one on </span><a href="http://thrivewiththebasics.blogspot.com/2012/01/cooking-from-my-home-store-friday_24.html" style="font-family: "Trebuchet MS",sans-serif;">my THRIVE blog</a><span style="font-family: "Trebuchet MS",sans-serif;"> that can be ready in as little as 20 minutes!</span><br />
<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-92037293571685503432012-01-24T11:34:00.000-08:002012-01-24T11:36:45.123-08:00National Peanut Butter Day?!<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Did you know today is National Peanut Butter Day? Or that there even is such a thing? I get daily recipe e-mails from various sites, and today there was an e-mail devoted to it. So, in honor of the holiday I'm sharing a recipe with you for Peanut Butter Fingers. This recipe was shared with me by a good friend over ten years ago and has been a favorite ever since. They disappear like magic every time I take them to any sort of event.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><b>Peanut Butter Fingers</b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 c. margarine 2 eggs</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 c. peanut butter (plus additional for spreading) 2 c. flour</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2/3 c. sugar 1 tsp. baking soda</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 c. brown sugar 2 c. oats</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Cream margarine, peanut butter and both sugars. Add eggs and mix until smooth. Add flour, baking soda and oats and mix just until combined. Spread into a lightly greased 9x13 pan. Bake at 350 degrees 10-12 minutes. Let cool 10 minutes then spread a thin layer of additional peanut butter over the top. Let cool completely.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Once bars have completely cooled, frost with chocolate fudge frosting. Cut into squares and serve, preferably with a <u>very large</u> glass of milk (I say very large because you're likely to eat more than one of these tasty treats!)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><i>Note: I'm typically all about real butter in things, but there's something about using margarine in this recipe...just go with it. You'll be happy you did! </i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><b>Chocolate Fudge Frosting </b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1/2 c. butter, softened</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1 1/2 c. confectioner's sugar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3 oz. semi-sweet chocolate, melted and cooled slightly</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2 tsp. vanilla extract</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">milk (about 2-5 Tbsp.)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> Beat butter and confectioner's sugar until light and fluffy. Slowly add cooled chocolate and vanilla; continue to beat until shiny and smooth. While beating, very slowly add milk just until frosting turns light and fluffy.</span><a href="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img align="right" border="0" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" /></a>Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-38464368035985209952012-01-19T13:37:00.000-08:002012-01-19T13:37:30.029-08:00I'm cooking from my Home Store<span style="font-family: "Trebuchet MS",sans-serif;"> This week I have been cooking from my Home Store. Check out my </span><a href="http://thrivewiththebasics.blogspot.com/" style="font-family: "Trebuchet MS",sans-serif;">THRIVE blog</a><span style="font-family: "Trebuchet MS",sans-serif;"> for all the details. I tried a recipe for </span><a href="http://thrivewiththebasics.blogspot.com/2012/01/cooking-from-my-home-store-wednesday.html" style="font-family: "Trebuchet MS",sans-serif;">Spicy Chicken Salad</a><span style="font-family: "Trebuchet MS",sans-serif;"> yesterday that was incredible!</span><br />
<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0tag:blogger.com,1999:blog-4126989221381953851.post-26165335351733556772012-01-19T12:32:00.000-08:002012-01-19T12:32:23.245-08:00Biscoff Crunch Ice Cream<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe3tP-YbfeBSql9KJHdb8zn3TTA7QvtoUXsNBDx88RXdY7u-VHYr-wEorKqrv63Ja6ONayK8tQfrYVURyAXKHJKfnxmhIdLRjHentGArMX2dLhTvIbmRHN5g0zzNuDUIt5-cJ4YdUPYhN/s1600/IMG_3811.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe3tP-YbfeBSql9KJHdb8zn3TTA7QvtoUXsNBDx88RXdY7u-VHYr-wEorKqrv63Ja6ONayK8tQfrYVURyAXKHJKfnxmhIdLRjHentGArMX2dLhTvIbmRHN5g0zzNuDUIt5-cJ4YdUPYhN/s200/IMG_3811.JPG" width="150" /></a><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> It was about 20 degrees here and snowing the other day, when suddenly I got the itch to make ice cream. I came across this recipe a couple days ago for Homemade Ice Cream without a machine. I've tried recipes before that taunted me with claims of not needing a mixer, only to be disappointed with the outcome of the ice cream. This recipe however, intrigued me because of it's use of sweetened condensed milk. I've been on a Biscoff craze lately, so I decided to take her recipe for <a href="http://www.kevinandamanda.com/recipes/dessert/easy-homemade-ice-cream-without-a-machine.html">Nutella Peanut Butter Chip Ice Cream</a> and make Biscoff Crunch Ice Cream. In place of the Nutella I used 1/2 cup Biscoff spread, and substituted 6 crushed Biscoff cookies for the peanut butter chips. I let the ice cream freeze over-night so the flavors could really develop. I have to say, I'm pleased with the outcome. The ice cream is incredibly creamy, almost to the point of having a whipped cream texture (which is essentially what this is). The odd thing about it is that it doesn't really melt in your mouth or in your bowl like ice cream does. The ice cream as a whole reminds me of Gelato, except without the melting part. I loved the flavors of the Biscoff spread and cookies coming together in an ice cream. I also love the idea of not having to use a machine. I will have to try making another batch of Biscoff Crunch Ice Cream with a different ice cream recipe and try making the machine-less ice cream recipe in another flavor.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> All-in-all, quite tasty!</span><br />
<img align="right" src="http://i952.photobucket.com/albums/ae8/autumnchristiansen/KarenSiggy1717003-1.jpg" style="border: 0pt none;" />Autumn Christiansenhttp://www.blogger.com/profile/01139271389365197731noreply@blogger.com0