tag:blogger.com,1999:blog-74572034234181851552024-03-05T01:26:12.074-08:00Baking Up YumSpreading the YUM one dish at a time! Anonymoushttp://www.blogger.com/profile/05086042880378006553noreply@blogger.comBlogger96125tag:blogger.com,1999:blog-7457203423418185155.post-85630913684779349702015-03-05T15:30:00.001-08:002015-03-05T15:30:13.973-08:00Snow Days & Happy Tummies & Sweet Potato Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XMIT7BIB3ao/VPjl9AsfFNI/AAAAAAAALMM/-Y7-ILnAOgo/s1600/Creamy%2BSweet%2BPotato%2BSoup%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-XMIT7BIB3ao/VPjl9AsfFNI/AAAAAAAALMM/-Y7-ILnAOgo/s1600/Creamy%2BSweet%2BPotato%2BSoup%2B1.jpg" height="428" width="640" /></a></div>
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We don't get too many snow days in Alabama, but I notice that when we do, we make the most out of it. We drive like maniacs, get stuck in ditches, buy every single store within a 5 mile radius out of their milk and bread, and celebrate school/work getting shut down for at least two days. But you know what I also noticed? Snow days bring people together just like a good comfort meal. Last Wednesday we had between 8 and 12 inches of snowfall and everyone came out of their warm homes to play. It was dark; the whir of four wheelers could be heard going up and down the street, the red brake lights were twinkling in the distance. We live at the bottom of a small mountain, so we had the pleasure of watching cars trying to make their way up and wishing them luck. Neighbors from down the road showed up. Neighbors and strangers alike waved and said hello. It was just like getting together with a big group of friends for a good meal. We ended up making home made pizza, Rice Krispie treats, and watched movies.<br />
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Yesterday, we had a BEAUTIFUL 65-70 degree day. My little boy and I went outside and played a while and I opened some windows. 4:30 this morning found us awake with our beagle barking, his way of letting us know he was getting COLD! I went outside to check on him and got ice stuck in my hair. It was sleeting! Needless to say, we had another day stuck in the house. The sleet and freezing rain made me crave something warm and comforting! I broke out the sweet taters and got to work. I have made this soup before but I honestly have to say today's batch was probably the best one I have made so far! This is a recipe by Cooking Light, it was in my 2013 November issue and I loved it from the first taste. I have made a tiny little tweak to it to make it more creamy, nixed the Parmesan cheese, and added avocado. You can make it either way you'd like (with or without cream). It's still great!<br />
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<a href="http://2.bp.blogspot.com/-fMq-EORssw4/VPjl9MkD42I/AAAAAAAALMQ/EiOzEABJxeA/s1600/Creamy%2BSweet%2BPotato%2BSoup%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fMq-EORssw4/VPjl9MkD42I/AAAAAAAALMQ/EiOzEABJxeA/s1600/Creamy%2BSweet%2BPotato%2BSoup%2B2.jpg" height="428" width="640" /></a></div>
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Extra Creamy Sweet Potato Soup<br />
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Very Slightly Adapted Recipe by <a href="http://www.cookinglight.com/" target="_blank">Cooking Light</a><br />
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Ingredients:<br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">2 pounds</span> <span itemprop="name" style="box-sizing: border-box;">sweet potatoes, halved lengthwise (about 2 large)</span><span itemprop="preparation" style="box-sizing: border-box;"></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">1/4 cup</span> <span itemprop="name" style="box-sizing: border-box;">water </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">2 teaspoons</span> <span itemprop="name" style="box-sizing: border-box;">olive oil </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">chopped onion </span></span></div>
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<div itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;">
<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">1/2 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">ground cumin</span><span itemprop="preparation" style="box-sizing: border-box;"></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">1/4 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">crushed red pepper</span><span itemprop="preparation" style="box-sizing: border-box;"></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">4 cups</span> <span itemprop="name" style="box-sizing: border-box;">unsalted chicken stock </span><span itemprop="preparation" style="box-sizing: border-box;"></span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">1/4 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">salt </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><span itemprop="amount" style="box-sizing: border-box;">6 </span><span itemprop="name" style="box-sizing: border-box;">bacon slices, cooked and crumbled</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 of a 7 oz container of Alouette </span><span style="line-height: 18.2000007629395px;"><span style="font-family: Georgia, Times New Roman, serif;">Crème Fraîche (more or less for creaminess, I use the 1/2 container) </span></span></div>
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<span style="line-height: 18.2000007629395px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
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<span style="line-height: 18.2000007629395px;"><span style="font-family: Georgia, Times New Roman, serif;">1 avocado, sliced or chopped (optional) </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Method: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Part 1:</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">1.) Wash and slice sweet potatoes in half. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">2.) </span><span style="font-family: Georgia, 'Times New Roman', serif;">Place the potatoes, cut sides down, in an 11 x 7-inch microwave-safe baking dish. Add 1/4 cup water and cover with plastic wrap. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">3.) Microwave on high for 15 minutes or until the potatoes are tender. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4.) Peel the skins off the potatoes or scoop the potato out of the skin to avoid burning. (It's happened. ;) ) </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Part 2:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.) Heat a saucepan over medium-high heat. Add oil and swirl to coat. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.) Add onion and sauté for one minute.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3.) Stir in cumin and red pepper and add the stock to the pan. Bring the stock to a boil. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4.) This next step can be done one of 2 ways. I use the first method. Place potatoes in the broth and using a Cuisinart Smart Stick hand blender (or similar), place over one of the potato halves, and pulse using the high button. I have a method where I pull up slightly and place over the same spot and pulse again, then move on over the rest of the potatoes. Continue doing this until all the potatoes are processed until smooth. Sprinkle in the salt and spoon in the </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">Crème Fraîche and pulse again until blended and smooth. </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">The other way to do this is to use a blender and blend the soup in batches. Just make sure to allow steam to escape by removing the plastic part of the blender top, and place a towel over to avoid splatters. Spoon into bowl and garnish with more </span><span style="font-family: Georgia, 'Times New Roman', serif; line-height: 18.2000007629395px;">Crème Fraîche, chopped avocado, and crispy crumbled bacon. The result is a wonderfully warm, creamy tasty soup. Enjoy! </span><span style="font-family: Georgia, 'Times New Roman', serif;">This recipe makes 6 servings.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Thank you so much for looking! Now go warm up some YUM! </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">As always, I value your comments, questions, thoughts, and ideas.</span></div>
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-75181795229628194322015-02-15T16:35:00.002-08:002015-02-15T16:35:28.790-08:00Cherry Cordial Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-IRWAA-Dk7Go/VOE3PPSRJPI/AAAAAAAALK0/51HJr8kp8iQ/s1600/Cherry%2BCordial%2BCupcakes%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-IRWAA-Dk7Go/VOE3PPSRJPI/AAAAAAAALK0/51HJr8kp8iQ/s1600/Cherry%2BCordial%2BCupcakes%2B2.jpg" height="640" width="428" /></a></div>
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Happy Valentine's Day!!! Oh, wait a minute... I'm a day late! But guess what? These cupcakes are too yummy not to share, regardless of what day it is!<br />
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<a href="http://3.bp.blogspot.com/-8lNuxtasXDE/VOE3PsGOCMI/AAAAAAAALK4/PSA0OPo6Ybc/s1600/Cherry%2BCordial%2BCupcakes%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8lNuxtasXDE/VOE3PsGOCMI/AAAAAAAALK4/PSA0OPo6Ybc/s1600/Cherry%2BCordial%2BCupcakes%2B4.jpg" height="640" width="590" /></a></div>
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So this flavor combo may be overdone, but it's probably overdone for a reason - WHAT - just WHAT can possibly be wrong with chocolate covered cherries? I mean, seriously? These cupcakes may sound complicated, but they are super easy. Start with your favorite chocolate cake recipe - I used Duncan Hines Dark Chocolate Fudge just because I was pressed for time and to top it off, it's really delicious. :) I added marshmallow fluff to pitted maraschino cherries, popped them in the cupcake, topped them with ganache, and finished with a sweet cherry Swiss meringue butter cream. These are super fun to make!<br />
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<a href="http://4.bp.blogspot.com/-RAvxrzKun3Y/VOE3PMoz0ZI/AAAAAAAALKs/jZx4E4tq3bw/s1600/Cherry%2BCordial%2BCupcakes%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RAvxrzKun3Y/VOE3PMoz0ZI/AAAAAAAALKs/jZx4E4tq3bw/s1600/Cherry%2BCordial%2BCupcakes%2B1.jpg" height="524" width="640" /></a></div>
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Here's what you will need:<br />
Favorite chocolate cake mix (I used <a href="http://www.duncanhines.com/" target="_blank">Duncan Hines</a> Dark Chocolate Fudge)<br />
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For filling:<br />
1-2 jars of pitted jumbo (if available) maraschino cherries, drained (reserve liquid for the Swiss meringue butter cream)<br />
1 7.5 jar of Marshmallow Fluff<br />
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For ganache:<br />
6 oz semi-sweet or Hershey's Special Dark chocolate chips<br />
1/2 cup of whipping cream<br />
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<a href="http://1.bp.blogspot.com/-RBzleVjW_E4/VOE3QZNe-oI/AAAAAAAALLI/R4y6McuJh8U/s1600/Cherry%2BCordial%2BCupcakes%2B5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RBzleVjW_E4/VOE3QZNe-oI/AAAAAAAALLI/R4y6McuJh8U/s1600/Cherry%2BCordial%2BCupcakes%2B5.jpg" height="568" width="640" /></a></div>
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1.) Line 2 regular muffin pans with cupcake liners and prepare mix, fill liners, and bake your favorite chocolate cake recipe as directed, usually 18 minutes at 350, depending on your oven.<br />
2.) While cupcakes bake, prepare cherries by stuffing them with Marshmallow Fluff, either using a disposable decorator bag, or piping out of the end of a snipped sandwich bag. Set aside.<br />
3.) Place chocolate chips in a heat proof bowl. Heat up 1/2 cup of whipping cream just until boiling and pour over chocolate chips, whisking until thoroughly incorporated for your ganache; set aside, and let cool for about 10 minutes.<br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">4.) While your cupcakes are cooling, start working on your Swiss meringue butter cream. Make sure you wipe your mixing bowl, whisk, and flat beater attachments with a paper towel and some lemon juice in order to cut any lingering grease. Add your egg whites and sugar into the bowl, and set over a pot of simmering water, whisking constantly. If you have a thermometer, continue until you reach 160 degrees. If not, keep whisking until all the sugar is dissolved and your egg whites are hot.</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">3.) Transfer your bowl to your mixer and with the whisk attachment, beat until the meringue is glossy, about 10 minutes, and the bowl is cooler to the touch. Switch over to the flat beater and add your butter cubes one by one until well blended and the meringue is smooth.</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">4.) Add the cherry juice slowly, cherry extract, and pinch of salt until blended. You may have to refrigerate the butter cream for about 15-20 minutes to help solidify.</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">5.) With a small spoon or cupcake corer, made a hole in the center of the cupcake. Fill each hole with a cherry, and spoon ganache over each cherry, or put ganache in a disposable decorator bag or sandwich bag with the tip snipped off for ease of topping the cherries. I used a decorator bag and filled each hole to the top. Allow to cool for about 20 minutes.</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">6.) Frost your cupcakes and drizzle with leftover ganache and top with a cherry.</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">Make sure to keep cupcakes refrigerated, I had some butter cream sliding off a cupcake after I was done with the photos. :) </span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tAmqNclupc8/VOE3OlB_0KI/AAAAAAAALKo/Ldg5nFBTeBU/s1600/Cherry%2BCordial%2BCupcakes%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tAmqNclupc8/VOE3OlB_0KI/AAAAAAAALKo/Ldg5nFBTeBU/s1600/Cherry%2BCordial%2BCupcakes%2B3.jpg" height="640" width="427" /></a></div>
<br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">Now go bake something and spread the cherrylicious YUM!!! </span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;"><br /></span>
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">XOXO,</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">Diana</span><br />
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;"><br /></span>
<span style="background-color: white; color: #7f553c; font-family: 'Droid Serif'; font-size: 19.5px; line-height: 31.2000007629395px; text-align: center;">As always, I appreciate your comments, questions, thoughts, and ideas! </span>Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-76934122972109436372015-02-12T16:37:00.004-08:002015-02-12T16:37:47.177-08:00Half-Baked Meyer Lemon Sweetheart Tart<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ep8rMYWFyZ8/VN1E9eBwPqI/AAAAAAAALKM/OiB2BEDaQew/s1600/Meyer%2BLemon%2BTart%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ep8rMYWFyZ8/VN1E9eBwPqI/AAAAAAAALKM/OiB2BEDaQew/s1600/Meyer%2BLemon%2BTart%2B1.jpg" height="428" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Happy Valentine's Day! Well, technically there are still 2 days left, but I DO have a sweet treat for you, a Half-Baked Meyer Lemon Sweetheart Tart! Why half baked? Because only the crust gets baked! The rest is easy peasy Meyer lemon squeezy - you pop it in the fridge after mixing and let it do its thing. Lightly tangy and sweet Meyer lemon blended with smooth cream cheese, sweetened condensed milk, and Cool Whip come together for a lovely dessert for your sweetheart. Strawberries that look like tiny hearts on top, what could be better?</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-l7rZ-GYAiv8/VN1E9eAJxrI/AAAAAAAALKI/fCohVVBvKQo/s1600/Meyer%2BLemon%2BTart%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-l7rZ-GYAiv8/VN1E9eAJxrI/AAAAAAAALKI/fCohVVBvKQo/s1600/Meyer%2BLemon%2BTart%2B3.jpg" height="428" width="640" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">As far as the crust goes, I thought a shortbread would be a nice base for the lemony treat. I have never made shortbread cookies as I very much prefer stuff with chocolate, so I searched for a chewy shortbread recipe and came across this one from <a href="http://inthekitchenwithdon.blogspot.com/2010/01/chewy-shortbread-cookies.html" target="_blank">In the Kitchen with Don</a>. While you are at it, please visit his page to check out other recipes as well!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">This recipe yields two tarts. You can always halve the recipe, but, why would you want to? ;) </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Shortbread Crust (by <a href="http://inthekitchenwithdon.blogspot.com/2010/01/chewy-shortbread-cookies.html" target="_blank">In the Kitchen with Don</a>):</b></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">1 cup softened butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.4799995422363px;">1 cup white sugar</span><br style="background-color: white; line-height: 18.4799995422363px;" /><span style="background-color: white; line-height: 18.4799995422363px;">1 egg</span><br style="background-color: white; line-height: 18.4799995422363px;" /><span style="background-color: white; line-height: 18.4799995422363px;">1/2 tsp. vanilla</span><br style="background-color: white; line-height: 18.4799995422363px;" /><span style="background-color: white; line-height: 18.4799995422363px;">pinch of salt</span><br style="background-color: white; line-height: 18.4799995422363px;" /><span style="background-color: white; line-height: 18.4799995422363px;">2 cups of flour</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Filling:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tub Cool Whip (I used the Extra Creamy)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 brick of cream cheese, softened</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 14oz can sweetened condensed milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup Meyer lemon juice (the juice of 2 lemons)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 TBSP grated Meyer lemon rind</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 pint of sliced strawberries for garnish</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Step one, the CRUST:</span><br />
<span style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">1.) </span></span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">Preheat the oven to 350. Cream the butter with the sugar until light and fluffy. </span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">2.) Beat in the egg and vanilla, then mix in the flour and salt. It will make a slightly sticky and stiff dough. </span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.4799995422363px;">3.) Separate into two parts, and press the dough into the bottom and up the sides of 2 10" tart pans with your hand - you may have to sprinkle flour on your hands to keep the dough from sticking. (Set one batch aside if you only have one pan). Bake for 20 minutes and cool in tart pan completely. </span><br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;">
<span style="background-color: white; line-height: 18.4799995422363px;">Step two, the FILLING:</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.4799995422363px;">1.) Cream the Cool Whip and cream cheese</span><span style="background-color: white; line-height: 18.4799995422363px;"> </span><span style="background-color: white; line-height: 18.4799995422363px;">with the whisk attachment on a stand mixer or a hand mixer </span><span style="background-color: white; line-height: 18.4799995422363px;">until creamy. Add sweetened condensed milk slowly and beat until blended. </span></span><br />
<span style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">2.) Slowly pour the Meyer lemon juice in (so as not to make a mess) and sprinkle the grated rind in and mix. </span></span><br />
<span style="background-color: white; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;">3.) Spoon the filling into the 2 cooled shortbread crusts, smooth with an offset spatula (if available) and refrigerate for about 2-4 hours. Slice your strawberries and add for garnish prior to serving. Enjoy! </span></span><br />
<span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--MeGyj0ZEME/VN1E87kpNeI/AAAAAAAALKA/pW-7vnD8x3s/s1600/Meyer%2BLemon%2BTart%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--MeGyj0ZEME/VN1E87kpNeI/AAAAAAAALKA/pW-7vnD8x3s/s1600/Meyer%2BLemon%2BTart%2B2.jpg" height="640" width="630" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">
<span style="background-color: white; line-height: 18.4799995422363px;">Thank you so much for looking! Now go bake something (halfway) and spread some YUM! </span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.4799995422363px;"><br /></span></span>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.4799995422363px;">XOXO,</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 18.4799995422363px;">Diana</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-5ycS_km-DGo/VN1E91Lg7BI/AAAAAAAALKQ/jXZgrSE6H6M/s1600/Meyer%2BLemon%2BTart%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5ycS_km-DGo/VN1E91Lg7BI/AAAAAAAALKQ/jXZgrSE6H6M/s1600/Meyer%2BLemon%2BTart%2B4.jpg" height="428" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; color: #222222; line-height: 18.4799995422363px;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-63477415815828587372015-02-01T13:06:00.000-08:002015-02-01T13:06:38.900-08:00"Almond Joy" Oatmeal Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-cyoQFfdmAHA/VM5k04Irj8I/AAAAAAAALIg/JFVt3Op8Vuo/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cyoQFfdmAHA/VM5k04Irj8I/AAAAAAAALIg/JFVt3Op8Vuo/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B2.jpg" height="428" width="640" /></a></div>
<br />
Happy 2015!!! I know, I know, it's a little late for that, but oh my goodness, if I haven't been busy, I've been sick! A cold, flu, cough, sneezy, stuffy, you name it, I got it... Needless to say, I didn't get much done except make cakes in between while I was feeling good, thank goodness for that!<br />
<br />
Obviously I've not done much in the blogging world, which is unfortunate, because that means I haven't been playing in the kitchen. {Insert Sad Face!} Once I started feeling better, I got that urge to make something, and that something was... COOKIES! I haven't made any for us at home in a while, being that I'll probably eat them all up (it's happened) and I had a bunch of ingredients leftover from the holidays. I always have almonds on hand, I found some shredded coconut, and I had extra chocolate chips from sales I had gotten... To me, that sounded a lot like a certain candy, and I just KNEW I had to turn these things into a cookie!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-J6ipWg7-UE4/VM5k4_YTo1I/AAAAAAAALIs/moqtIvHxC3U/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J6ipWg7-UE4/VM5k4_YTo1I/AAAAAAAALIs/moqtIvHxC3U/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B1.jpg" height="428" width="640" /></a></div>
<br />
I LOVE oatmeal cookies, and that seemed to be the perfect base for these. They turned out chewy, coconuty, almondy, and chocolatey. Perfection!<br />
<br />
<span style="font-size: x-small;">Adapted from <a href="http://www.quakeroats.com/home.aspx" target="_blank">Quaker Oats</a> Vanishing Oatmeal Cookie Recipe</span><br />
<br />
Ingredients:<br />
1 stick, plus 6 TBSP of butter, softened<br />
3/4 cup firmly packed brown sugar, I used half light and half dark<br />
1/2 cup granulated sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
3/4 TBSP molasses<br />
1 1/2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
3/4 cup sweetened shredded coconut (You may use a little more for more coconut flavor)<br />
1/4 cup sliced almonds<br />
3 cups Quaker oats (uncooked, I used quick 1 minute oats)<br />
1 cup <a href="https://www.hersheys.com/" target="_blank">Hershey's</a> Special Dark Chocolate Chips<br />
<br />
Method:<br />
1.) Heat oven to 350 degrees.<br />
2.) Combine flour, baking soda, cinnamon, and salt in a medium bowl and set aside.<br />
3.) Add the sugars (brown and granulated) to a large bowl and beat with a mixer until creamy.<br />
4.) Add the eggs, vanilla, and molasses, and beat until combined.<br />
5.) Add shredded coconut and sliced almonds. Reserve some for topping the cookies if desired.<br />
6.) Add oats and chocolate chips. Mix well.<br />
7.) Using a cookie scoop or tablespoon, drop onto an ungreased cookie sheet or one covered with parchment paper. I used a Silpat mat for one batch and parchment paper for another batch and they turned out beautifully either way.<br />
8.) Bake for 8-10 minutes, cool for about 3 minutes on cookie sheet, then move them to a wire rack.<br />
9.) Cool completely, though you are more than welcome to eat a couple of them warm if tempted. (I did and I don't regret it!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-JPtFsEe7qNM/VM5k4fyKV0I/AAAAAAAALIo/_AFuN3Y9B4U/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-JPtFsEe7qNM/VM5k4fyKV0I/AAAAAAAALIo/_AFuN3Y9B4U/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B3.jpg" height="566" width="640" /></a></div>
<br />
I hope you enjoy! As always, I welcome your comments, questions, thoughts, and ideas!<br />
<br />
Now go bake something and spread some YUM!<br />
<br />
XOXO,<br />
Diana<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-3RqpE9Vnu68/VM5k5M0fVsI/AAAAAAAALI0/B-WXAZk_Osc/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3RqpE9Vnu68/VM5k5M0fVsI/AAAAAAAALI0/B-WXAZk_Osc/s1600/Almond%2BJoy%2BOatmeal%2BCookies%2B4.jpg" height="610" width="640" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-22064225275144897572014-12-23T17:41:00.000-08:002014-12-23T17:41:35.854-08:00Dark Chocolate Pomegranate Bliss Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q_sO5G0iNG8/VJoVS1T23EI/AAAAAAAALH4/RVwr1654FaM/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Q_sO5G0iNG8/VJoVS1T23EI/AAAAAAAALH4/RVwr1654FaM/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake%2B3.jpg" height="532" width="640" /></a></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Hi everyone! It seems
as though lately all I have been able to get is about 1 post a month - that is
SO SAD! I have to say the last few months of this year have been extremely busy
for me and it's been super tough to just sit down and do nothing at all, much
less write a blog post! Hopefully that will change in the next year as I am
excited to spill the beans on some exciting news! Stay tuned...! <o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">On to this awesome
cake. I have a question for you. Why do pumpkins and cranberries get to have
all the fun around the holidays? Why not pomegranates? They always seem to show
up for the holiday festivities, but they really just kind of stand in the
background, ho-humming around. Well, ho hum NO MORE! They are the star of this
cake (aside from the dark chocolate, haha!) I usually pick up a baggie of <a href="http://www.brooksidechocolate.com/usa/products/dark-chocolate-pomegranate" target="_blank"><span style="color: blue;">Brookside Dark Chocolate Covered
Pomegranates</span></a> when they are on sale and I absolutely love these things. I
wondered what it would be like to have the same flavors in a different package?
Well you know me, I LOVE to bake cakes. I didn't have to look too far to find
my favorite dark chocolate cake recipe. I went straight to <a href="http://sweetapolita.com/" target="_blank"><span style="color: blue;">Sweetapolita's</span></a> site
to get it! I should know this recipe by heart now, as much as I like to use it,
but I usually can't even remember what I was going to say from one second to
the next nowadays. Next, I used my absolute favorite chocolate buttercream
recipe, but I used Hershey's Special Dark cocoa to make it, well, dark and
rich. ;) The recipe comes from Kittencal on <a href="http://www.food.com/recipe/kittencals-chocolate-frosting-icing-89207" target="_blank"><span style="color: blue;">Food.com</span></a>. As it so happens, photo #1
by "UberFoodNoob" is my cake, made a couple of years ago (just an
interesting little tidbit of info there). <o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">If you are into dark
chocolate, or pomegranate, or CAKE of any kind, I beg you to make this. You
won't be disappointed. Plus, it's fairly easy and it would be perfect to take
to a Christmas party! Enjoy! :)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<span style="color: black;">
<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<span style="color: #333333; font-size: 10pt;">Cake inspired by my favorite chocolate cake recipe by </span><span style="color: #333333;"><a href="http://sweetapolita.com/" target="_blank"><span style="font-size: 10pt;"><span style="color: blue;">Sweetapolita</span></span></a></span><span style="color: #333333; font-size: 10pt;">:</span><span style="color: black;"><br style="mso-special-character: line-break;" />
<br style="mso-special-character: line-break;" />
<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<strong>For the cake:</strong><o:p></o:p></div>
<u1:p></u1:p>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<span style="background: white; color: black;">2-1/2 cups + 1 tablespoon of all-purpose flour</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">3 cups
granulated sugar</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1 cup
+ 1 tablespoon Hershey's Special Dark Cocoa</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1
tablespoon baking soda</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1-1/2
teaspoons baking powder</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1-1/2
teaspoons salt</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">3
eggs, at room temperature</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1-1/2
cups buttermilk, room temperature</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1-1/2
cups pomegranate juice (I use POM Wonderful)</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1/2
cup vegetable oil</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">1-1/2
tablespoons pure vanilla extract</span><span style="color: black;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<strong>For the butter cream:</strong> <span style="color: black;"><o:p></o:p></span></div>
<br />
<div align="center" class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt; text-align: center;">
<span style="color: black;">1 cup of butter, softened (margarine will not yield the
same flavor) <o:p></o:p></span></div>
<br />
<div align="center" style="line-height: 13.5pt; text-align: center;">
<span style="color: black;">5 1/3 cups confectioners' sugar, sifted <o:p></o:p></span></div>
<br />
<div align="center" style="line-height: 13.5pt; text-align: center;">
<span style="color: black;">3/4 - 1 cup of Hershey's Special Dark Cocoa<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div align="center" style="line-height: 13.5pt; text-align: center;">
<span style="color: black;">2/3 cup half-and-half cream (can use unwhipped whipping
cream in place of half and half) or 2/3 cup milk <o:p></o:p></span></div>
<br />
<div align="center" style="line-height: 13.5pt; text-align: center;">
<span style="color: black;">3 teaspoons vanilla<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div align="center" style="line-height: 13.5pt; text-align: center;">
<span style="color: black;">1/2 cup pure pomegranate juice<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<strong>For Garnish:</strong> <span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: #333333;"><a href="http://www.brooksidechocolate.com/usa/products/dark-chocolate-pomegranate" target="_blank"><span style="color: blue;">Brookside Dark Chocolate Covered
Pomegranates</span></a> (I love these for a snack mixed with cashews!)</span><span style="color: black;"><o:p></o:p></span><br />
<span style="color: #333333;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-EdsS-CwwOVY/VJoVULFomtI/AAAAAAAALIA/s8Km8ymKhFw/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-EdsS-CwwOVY/VJoVULFomtI/AAAAAAAALIA/s8Km8ymKhFw/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake%2B2.jpg" height="640" width="428" /></a></div>
<span style="color: #333333;"><br /></span>
<strong style="line-height: 13.5pt;"><span style="color: #783f04;">Cake Instructions</span>:</strong></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="background: white; color: black;">Preheat
oven to 350 degrees and prepare three 8 inch pans by spraying with non-stick
spray. I love using <a href="http://www.bakersjoy.com/" target="_blank"><span style="color: blue;">Baker's Joy</span></a> with flour or the <a href="http://www.pamcookingspray.com/non-stick-spray-products/baking-spray/" target="_blank"><span style="color: blue;">Pam</span></a> made for baking. </span><span style="color: black;"><o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Sift all the dry
ingredients, including sugar, into the bowl of an electric mixer. <o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Combine the eggs,
buttermilk, pomegranate juice, oil and vanilla in a separate bowl and beat
lightly. <o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Add the wet milk
mixture to the dry ingredients and mix for 2 minutes on medium speed, covering
the top with a dish towel or a splash guard, as this batter will be thin. <o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Divide the batter
evenly in the pans.<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Bake for 20 minutes and
rotate the pans. Bake about 12 more minutes or until a toothpick comes out
mostly clean. Cool on wire racks for 20 minutes, then turn over onto racks to
cool completely. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 13.5pt; margin: 0in 0in 0pt;">
<strong>Buttercream Instructions:</strong> <span style="color: black;"><o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Cream the butter in a
bowl and add vanilla, beating for a few seconds to mix. </span><span style="color: #333333;">Sift the confectioners' sugar together with the cocoa and
in 1/2 cup intervals, blending alternately with the cream in the mixing bowl. </span><span style="color: black;">Lastly, add the pomegranate juice. I had to use 1/2 cup to
get some flavor in there. <o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Garnish with Brookside
Dark Chocolate Pomegranates if desired. Enjoy! <o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Keep cake refrigerated,
as it will be easier to cut. It can stand at room temperature for a couple of
hours. <o:p></o:p></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mBi0zRrD3-M/VJoVUWZXeyI/AAAAAAAALIE/DmHDcEAZy6U/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-mBi0zRrD3-M/VJoVUWZXeyI/AAAAAAAALIE/DmHDcEAZy6U/s1600/Dark%2BChocolate%2BPomegranate%2BBliss%2BCake.jpg" height="538" width="640" /></a></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Have a MERRY CHRISTMAS!<o:p></o:p></span></div>
<u1:p></u1:p>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Thank you so much for
looking, now go bake something and spread the yum! <o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">XOXO,<o:p></o:p></span></div>
<br />
<div style="line-height: 13.5pt;">
<span style="color: black;">Diana<o:p></o:p></span></div>
<u1:p></u1:p>Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-18533345750228846762014-11-26T10:48:00.003-08:002014-11-26T10:48:57.210-08:00Pumpkin Velvet Cake with Pumpkin Pie SMBC<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KTbikuqafck/VHYZgbtUL1I/AAAAAAAALHE/YE-YJPYRjzA/s1600/Pumpkin%2BVelvet%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KTbikuqafck/VHYZgbtUL1I/AAAAAAAALHE/YE-YJPYRjzA/s1600/Pumpkin%2BVelvet%2B1.jpg" height="428" width="640" /></a></div>
<ul id="zlrecipe-ingredients-list" style="border: 0px; box-sizing: border-box; color: #555555; font-size: 0.9em; font-stretch: inherit; line-height: 1.8em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Hello everyone! It's been a while since my last post as it seems I got inundated with a bunch of cake orders late September and every weekend thereafter! I was a little sad about making cakes and not having one of my own last month, so of COURSE I had to make something for home! With pumpkin season in full swing and a bottle of Lorann's Pumpkin Spice Emulsion sitting lonely in my cabinet, I had to get baking. After making <a href="http://sweetapolita.com/" target="_blank">Sweetapolita's</a> <a href="http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/" target="_blank">Red Velvet Raspberry Supreme Cake</a> several times with amazing results, I was inspired! (She inspires a lot of my work, by the way...) Why not make a PUMPKIN Velvet cake, with a light, yet tasty Swiss meringue buttercream to top it off? I didn't want the usual cream cheese buttercream (though it's one of my favorites!) I wanted something lighter for this dense pumpkin-y cake. I decided to make a Pumpkin Pie Swiss Meringue Buttercream. It had a light pumpkin pie flavor that was not too overpowering, it was just perfect. </span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;"><br /></span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">For the Pumpkin Velvet Cake:</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">(Adapted from <a href="http://sweetapolita.com/" target="_blank">Sweetapolita's</a> <a href="http://sweetapolita.com/2013/01/red-velvet-raspberry-supreme-cake/" target="_blank">Red Velvet Raspberry Supreme Cake</a>) </span></li>
<li class="ingredient" id="zlrecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup unsalted butter, at room temperature</span></li>
<li class="ingredient" id="zlrecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup packed light brown sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 cup white sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">3 tablespoons pumpkin spice emulsion*</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">3 eggs, at room temperature</span></li>
<li class="ingredient" id="zlrecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup canned or fresh pureed pumpkin, drained and patted dry between paper towels</span></li>
<li class="ingredient" id="zlrecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">2 cups of all-purpose flour</span></li>
<li class="ingredient" id="zlrecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup of cake flour (Such as Swan's Down or King Arthur)</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon Dutch-process cocoa powder</span></li>
<li class="ingredient" id="zlrecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon cinnamon</span></li>
<li class="ingredient" id="zlrecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 teaspoon salt</span></li>
<li class="ingredient" id="zlrecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1-1/2 cups of warm buttermilk</span></li>
<li class="ingredient" id="zlrecipe-ingredient-12" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup mayonnaise</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1 tablespoon of vinegar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif;">1-1/4 teaspoons of baking soda<span style="background-color: white;"><br /></span></span></li>
</ul>
<div>
<span style="color: #555555; font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 19.4400005340576px;"> *I used <a href="http://www.amazon.com/Lorann-Oils-Pumpkin-Emulsion-4oz/dp/B00BR25W9E/ref=sr_1_1?ie=UTF8&qid=1417026418&sr=8-1&keywords=lorann+pumpkin+emulsion" target="_blank">Lorann Pumpkin Spice Emulsion</a>, can found at <a href="http://www.amazon.com/" target="_blank">Amazon</a>, I purchased mine at Home Goods</span></span></div>
<ul style="border: 0px; box-sizing: border-box; color: #555555; font-size: 0.9em; font-stretch: inherit; line-height: 1.8em; list-style: none; margin: 1em; padding: 0px 0px 0px 2.4em; vertical-align: baseline;">
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">For the Pumpkin Pie Swiss Meringue Buttercream:</span></li>
<li class="ingredient" id="zlrecipe-ingredient-13" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif; font-size: 0.9em; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em;">5 large egg whites </span></li>
<li class="ingredient" id="zlrecipe-ingredient-14" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1 1/4 cups of sugar</span></li>
<li class="ingredient" id="zlrecipe-ingredient-15" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">3 sticks of butter, cut into cubes </span></li>
<li class="ingredient" id="zlrecipe-ingredient-16" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">2 teaspoons of pure vanilla extract</span></li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1/3 cup canned or fresh pureed pumpkin, drained and patted dry between paper towels</span></li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">1 teaspoon pumpkin pie spice</span></li>
<li class="ingredient" id="zlrecipe-ingredient-17" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Dash of cinnamon</span></li>
<li class="ingredient" id="zlrecipe-ingredient-18" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-size: 0.9em; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 1.5em; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="background-color: white; font-family: Georgia, Times New Roman, serif;">Pinch of salt</span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-HJQA7CpVAd8/VHYZktNOfLI/AAAAAAAALHU/BEGgMXpMcZ0/s1600/Pumpkin%2BVelvet%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HJQA7CpVAd8/VHYZktNOfLI/AAAAAAAALHU/BEGgMXpMcZ0/s1600/Pumpkin%2BVelvet%2B3.jpg" height="428" width="640" /></a></div>
<div>
<br /></div>
<div>
<div class="MsoNormal">
<span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">Method:</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">Pre-heat your oven to 350
degrees</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">Grease and flour (or use
Baker's Joy spray) 3 8" cake pans.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">1.) Using a mixer with a
paddle attachment, cream the butter and sugars until light and fluffy.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">2.) Add the Pumpkin Spice
Emulsion and mix until well blended.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">3.) Add the eggs, one at a
time, waiting for each to blend in before adding the next.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">4.) Add the drained pumpkin
puree and mix until well blended.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">5.) Sift the flours together
with the cocoa, cinnamon, and salt.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">6.) Add to the wet mix in by
1/4 to 1/2 cup intervals, alternating with the warm buttermilk, starting and
ending with your dry ingredients.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">7.) Once all the ingredients
are well combined, gently fold in your mayonnaise.</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">8.) In a small bowl, mix your
vinegar and baking soda and again, gently fold into your cake batter. </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">9.) Divide batter evenly into
the 3 cake pans and bake until toothpick inserted comes out clean, about 25 -
30 minutes. </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
<br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">While the cake cools, prepare
your Pumpkin Pie Swiss Meringue Buttercream:</span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">1.) Place egg whites and sugar
in a mixing bowl that has been wiped with lemon to prevent grease from seeping
into the meringue or it may not fluff up. Make sure you also wipe the whisk and
paddle attachments for beating the egg white/sugar mixture. </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">2.) Place bowl over a pot of
simmering (not boiling) water and whisk egg whites and sugar constantly until
the temperature reaches 160 degrees, or the mixture feels silky between your
fingers and the sugar has dissolved. It REALLY helps to have a candy
thermometer on hand, which is not expensive considering how helpful that little
tool can be. I happened to take advantage of buying mine at my hobby store with
a 40% off coupon. :) </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">3.) With the whisk attachment,
start beating the egg white and sugar mixture on medium-high to high, about 10
minutes or so. The egg whites should look glossy at this point, and the bowl
should not be hot/warm to the touch. </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">4.) Switch over to the paddle
attachment and start adding the cubes of butter, one by one, mixing them on low
speed. Mix until smooth. Add vanilla, pumpkin puree, and pumpkin pie spice and
mix until well incorporated. </span><span style="font-family: Georgia, serif; font-size: 14pt; line-height: 115%;"><br />
<br />
</span><span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt; line-height: 115%;">If the frosting is too runny
at this point, refrigerate for
about 30 minutes. It will still be soft enough to decorate the cake. The
frosting was not as smooth as I would have liked it to be as I had to
refrigerate mine overnight! I used an offset spatula and a Wilton 2D tip to
decorate with. You can decorate any way you like of course, it still tastes
great no matter how it looks!</span><span style="font-size: 14.0pt; line-height: 115%;"><o:p></o:p></span></div>
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<a href="http://2.bp.blogspot.com/-vwic3nEJw4w/VHYZj4Wp1GI/AAAAAAAALHM/neorsF6ughI/s1600/Pumpkin%2BVelvet%2B4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vwic3nEJw4w/VHYZj4Wp1GI/AAAAAAAALHM/neorsF6ughI/s1600/Pumpkin%2BVelvet%2B4.jpg" height="640" width="596" /></a></div>
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<div>
<span style="color: #555555; font-family: Georgia, serif; font-size: 14pt; line-height: 115%;">The cake came out more dense than light and
fluffy, which was fine with me. This was more than likely due to the addition
of pumpkin puree. I may try to play around with this recipe a bit more to try
getting it more fluffy, but the taste was still wonderful. Oddly enough, it
wasn't ridiculously overpowered with pumpkin flavor either, it was just right.
This would be great to take along to a Thanksgiving gathering, or if you are as
pumpkin crazy as I am, why need an excuse?</span><span style="color: #555555; font-size: x-small;"><span style="font-family: Georgia, Times New Roman, serif; line-height: 19.4400005340576px;"> </span></span></div>
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<a href="http://3.bp.blogspot.com/-hLlYdiSigNo/VHYZkurinwI/AAAAAAAALHY/MLf3IqmPth0/s1600/Pumpkin%2BVelvet%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hLlYdiSigNo/VHYZkurinwI/AAAAAAAALHY/MLf3IqmPth0/s1600/Pumpkin%2BVelvet%2B2.jpg" height="640" width="428" /></a></div>
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<span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt;">Thank you so much for looking! Now
go bake something and spread some YUM! </span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt;">XO, </span><span style="font-size: 14pt;"><o:p></o:p></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #555555; font-family: "Georgia","serif"; font-size: 14.0pt;">Diana</span><span style="font-size: 14pt;"><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-85775667506140680542014-09-22T16:45:00.000-07:002014-09-22T16:45:13.619-07:00Teenage Mutant Ninja Turtles Cake and CupcakesThis weekend I had the pleasure of making a cute cake and cupcakes for a sweet 3 year old's birthday. He wanted Teenage Mutant Ninja Turtles, and they wanted a small cake and cupcakes. The cake was a 3 layer 8 inch round chocolate cake with butter cream and fondant, and the cupcakes were also chocolate but with cream cheese butter cream and fondant accents. The cutters for the cupcakes were from <a href="https://www.etsy.com/shop/JBCookieCutters?ref=l2-shopheader-name" target="_blank">JB Cookie Cutters</a> on <a href="https://www.etsy.com/?ref=hdr" target="_blank">Etsy</a> - if you ever need any, they are WONDERFUL to deal with. They were tons of fun to make, in fact, I still remember what I was doing when the VERY FIRST Teenage Mutant Ninja Turtles cartoon that came out in 1987. (27 years ago... Wow, that makes me feel OLD!) I was headed to a skate party for a friend's birthday and I was a little late because I was hooked and had to finish watching it! Well... I never thought I would be making a cake with these guys, but here it is:<br />
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Top of cake</div>
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<a href="http://4.bp.blogspot.com/-o2ycgB-zGzM/VCCyyfZKTnI/AAAAAAAALB8/oDF-9vx1x64/s1600/TMNT%2BCake%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-o2ycgB-zGzM/VCCyyfZKTnI/AAAAAAAALB8/oDF-9vx1x64/s1600/TMNT%2BCake%2B2.jpg" height="494" width="640" /></a></div>
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Donatello and Raphael Cupcakes</div>
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<a href="http://3.bp.blogspot.com/-7Z0tQloOHcM/VCCy0XUuRGI/AAAAAAAALCQ/eBmSeKV2uSc/s1600/TMNT%2BCupcakes%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7Z0tQloOHcM/VCCy0XUuRGI/AAAAAAAALCQ/eBmSeKV2uSc/s1600/TMNT%2BCupcakes%2B2.jpg" height="400" width="640" /></a></div>
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Top close-up</div>
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<a href="http://2.bp.blogspot.com/-9hpjbPJir80/VCCyyPDoADI/AAAAAAAALB4/Yy6gVGa5k14/s1600/TMNT%2BCake%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9hpjbPJir80/VCCyyPDoADI/AAAAAAAALB4/Yy6gVGa5k14/s1600/TMNT%2BCake%2B3.jpg" height="428" width="640" /></a></div>
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Michelangelo and Leonardo Cupcakes</div>
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<a href="http://4.bp.blogspot.com/-_PyZP_6BMTg/VCCyyXNleEI/AAAAAAAALCA/TLCm5fAt8-I/s1600/TMNT%2BCupcakes%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_PyZP_6BMTg/VCCyyXNleEI/AAAAAAAALCA/TLCm5fAt8-I/s1600/TMNT%2BCupcakes%2B1.jpg" height="478" width="640" /></a></div>
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Front view of cake</div>
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<a href="http://1.bp.blogspot.com/-VKErtzcwhuc/VCCyp1sFshI/AAAAAAAALBw/l6iY70YfPss/s1600/TMNT%2BCake%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-VKErtzcwhuc/VCCyp1sFshI/AAAAAAAALBw/l6iY70YfPss/s1600/TMNT%2BCake%2B1.jpg" height="636" width="640" /></a></div>
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Thank you so much for looking! </div>
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XO,</div>
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Diana</div>
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-10358737794754233432014-09-15T08:49:00.001-07:002014-09-15T08:49:58.710-07:00"Loaded Potato" Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-O_2F0-XvNKU/VBZPjMD3pAI/AAAAAAAAK7s/hEqmZ4taU5k/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-O_2F0-XvNKU/VBZPjMD3pAI/AAAAAAAAK7s/hEqmZ4taU5k/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B1.jpg" height="428" width="640" /></a></div>
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I'd had an idea brewing in my mind for a little while after I ate a <a href="http://bigbobgibson.com/" target="_blank">Big Bob Gibson's</a> loaded potato, one they are pretty famous for. Those things are wonderful - HUGE, filled with pork (or turkey or brisket), gooey cheese, melty butter, chives, sour cream, and bacon bits, BUT- they are super filling. I usually end up feeling sick after eating one, just because even though it's a lot of food, I always end up eating it all! For some reason, stuffed pasta shells came to mind and the idea came to life. Ricotta, shredded mozzarella, shredded cheddar, chopped chives, crumbled crispy bacon, stuffed into a small shell. Why not? They didn't have the meat, but everything else fit and these were a hit!<br />
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<br /></div>
<div>
Ingredients: </div>
<div>
About 30 pasta shells, cooked as directed on the package</div>
<div>
4 cups ricotta cheese</div>
<div>
2 eggs, lightly beaten</div>
<div>
3/4 cup mozzarella cheese (I use <a href="http://www.kraftrecipes.com/kraftcheese/index.aspx" target="_blank">Kraft</a> a touch of Philly for extra gooeyness)</div>
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1/2 cup of shredded cheddar </div>
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8 slices of bacon, cooked crisp and crumbled </div>
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1/4-1/2 cup of chopped chives</div>
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Sour cream for garnish</div>
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<a href="http://1.bp.blogspot.com/-oN1gVEyx390/VBZPibcS25I/AAAAAAAAK7g/zkZB-aMOZfs/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oN1gVEyx390/VBZPibcS25I/AAAAAAAAK7g/zkZB-aMOZfs/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B2.jpg" height="428" width="640" /></a></div>
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1.) Preheat oven to 350 and grease a 9x13 and 8x8 inch pan. I had to split mine up.</div>
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2.) Cook pasta shells as directed on package. Drain and set aside when done.</div>
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3.) Mix the ricotta cheese with lightly beaten egg and mozzarella cheese until combined. </div>
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4.) Spoon ricotta mixture into each shell (I used a disposable cake decorator bag which made the process easier).</div>
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5.) Bake the shells for 25 minutes.</div>
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6.) Immediately upon pulling shells out of the oven, sprinkle cheddar cheese to let it melt over the shells. Spoon sour cream (or use a decorator bag) on the shells, sprinkle with chives and crumbled bacon. Serve immediately. </div>
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<a href="http://4.bp.blogspot.com/-T-DjcRjUBK0/VBZPi6PTeCI/AAAAAAAAK7o/IS30ROo6WFc/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-T-DjcRjUBK0/VBZPi6PTeCI/AAAAAAAAK7o/IS30ROo6WFc/s1600/Loaded%2BPotato%2BStuffed%2BShells%2B3.jpg" height="428" width="640" /></a></div>
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These were still good after microwaving for a few seconds, sprinkling the cheese, and adding the sour cream, bacon, and chives after. They were gone within a couple of hours as I served them as a side/appetizer. These would be wonderful with a side salad for a meal. </div>
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Thank you so much for looking! Now go bake something and spread some YUM!!! </div>
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As always, I appreciate your comments, questions, thoughts, and ideas. </div>
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-37119787566675237042014-08-28T13:57:00.000-07:002014-08-28T13:57:17.186-07:00Rumchata Ice Cream with Cajeta Swirl<div style="background-color: white; clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_bjS-opzOCM/U_6MeFq-qnI/AAAAAAAAK68/W_HKpMajMLg/s1600/Rumchata%2B1.jpg" style="color: #1155cc; margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgQlWOrDtZEypV1N9p-sT1X9y18FJD9FkxNBd1HlrM3IhQMXC4w1HxlgZvjSpRfcWjRTESgbczxti1FDpDym5GbNqAW97VHQWHd3HCzT9oeKVZL1WpWL-Zsdcm6n1BjIk5ax-N-nAXxbczgznvLDPRjKAUPnsp-Bt-V38g7IA9yGAg94DjYu5zaZkF-CIfm2Shnv1uMV5Fp2io1jyMkQJegwi7_S9undp_KSSxPAEsHP9NUjxrt2VzTFNO721iIpi1SLcD44MpY0vrIgNAgLv927sNBMPBoiF6Ob_JQxY-m0dnVvtco7BVIvUwvB-0Q9QCMsbcc_FC1V5D9PMwFR1GQsYT9riIxRRUwhrbEOwuSKTF3rvmbaQrv2xadvA8jxwkRqXa6U5dfn8omgjaJFCRFXQ=s0-d-e1-ft" width="640" /></a></div>
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Okay... So I am in trouble. BIG trouble. All thanks to <a href="http://bakedbree.com/" style="color: #1155cc;" target="_blank">Baked Bree</a>. I saw a recipe for <a href="http://bakedbree.com/churn-coffee-ice-cream" style="color: #1155cc;" target="_blank">No Churn Coffee Ice Cream </a>she made the other day. Being that I must be the last person on earth (Okay, maybe in my town) with NO ICE CREAM machine, I had to see what it was all about! Apparently she used Kahlua, which helped the ice cream not freeze into a rock solid mass. Sooooo... I was inspired! I bought some <a href="http://rumchata.com/" style="color: #1155cc;" target="_blank">Rumchata</a> while on my trip to Cali last month (they stopped selling it in my area, I'm so annoyed!) and figured, "Why not?" <a href="http://rumchata.com/" style="color: #1155cc;" target="_blank">Rumchata</a> is derived from the idea of horchata, which is basically rice with water or cream, sugar, vanilla, and cinnamon. I have had raisins added to mine as well and it's plain delicious. As for the ice cream adult version, I wanted to add a little twist to it. CARAMEL. Not just ANY caramel, no sirree, but CAJETA. If you grew up in a Hispanic household, this may be more familiar to you. Cajeta is boiled sweetened condensed milk. That's it! It's boiled in the can, you pop it open, and BAM. Pure heaven. Creamy and dreamy... SO. Without further ado, I will give you the recipe.</div>
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<br /></div>
<div style="background-color: white;">
Adapted from <a href="http://bakedbree.com/" style="color: #1155cc;" target="_blank">Baked Bree's</a> <a href="http://bakedbree.com/churn-coffee-ice-cream" style="color: #1155cc;" target="_blank">No Churn Coffee Ice Cream.</a></div>
<div style="background-color: white;">
<br /></div>
<div style="background-color: white;">
You will need: </div>
<div style="background-color: white;">
4 Tablespoons of Rumchata</div>
<div style="background-color: white;">
2/3 cup of sweetened condensed milk</div>
<div style="background-color: white;">
1 1/4 cups of heavy whipping cream</div>
<div style="background-color: white;">
1/2 tablespoon espresso coffee grounds, optional. I added them to give the ice cream a little hint of coffee.</div>
<div style="background-color: white;">
1 can of sweetened condensed milk, boiled in the can for about 3 hours </div>
<div style="background-color: white;">
<br /></div>
<div style="background-color: white;">
For the cajeta:</div>
<div style="background-color: white;">
Remove the label from the can of sweetened condensed milk and begin the boiling process in a pot full of water. You can add the can to the pot prior to the water boiling. As it cooks, be sure to check on it often and make sure the can is covered with water at all times. If you see it getting low, just add more, enough to cover the can, plus an inch or so. Boil for 3 hours. Turn the heat off and pull the can out carefully with gloves or tongs. Open it and transfer to an airtight container. This would be best to be prepared ahead of time in order for it to be cool when you swirl it into the ice cream. </div>
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<a href="http://1.bp.blogspot.com/-hY0YpnEQgyE/U_6MePjEwxI/AAAAAAAAK7A/Ceu4-HG9PfY/s1600/Rumchata%2B2.jpg" style="color: #1155cc; margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhimvaaE3qwH-iQKKtfn__inC8y0AsFMnB6UEfQEsYZG320ZxuQEyqmi44u894JK6gl-nAlZdEYb7Lxbsfvk19sT7nzi1AAKOnCqVFTAAAhGTC4t5njUMiEFpqYLq9tTVi1u9QpG0jggujpDs_Zm5s-ejM_XEy_s9WUOR-Gwo3TyDOnW2boJUyZO_mb_BTRlFpjsrzuutlhRm-PI0OOzXsrGLQnzSFo9Ys7l0CgWEHV_Hz-PfQnJawZDpSP4PdJ_OcW7Q0XrbAlV_j3SlnBGxI4eeLdjaPSQYkbI5G2T490zLeJSL-LI95rPOQ4_l8O8ddc5z0oJnFNAF1gWUPki1rD4bWHtUac4F-tUoFp4FC01bRfhb4mpYCIpng-Ur8gFPVfpfy90cTWWR0hG7nzuMu7rA=s0-d-e1-ft" width="640" /></a></div>
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The next part is very easy. In a mixing bowl, mix your sweetened condensed milk, 4 tablespoons of <a href="http://rumchata.com/" style="color: #1155cc;" target="_blank">Rumchata</a>, and half the tablespoon of espresso granules until well blended. Pour in your cream and mix with the whisk attachment (if using a KitchenAid) or hand beater on high until soft peaks form. Pour ice cream into an airtight container. </div>
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Wait about an hour and a half for ice cream to start freezing a little bit. Drop in 2-3 tablespoons (or a little more) of cajeta and swirl with a knife or spatula. Cover the container tightly again and freeze for up to 6 hours or overnight. Guys, this ice cream is FANTASTIC. I never had some homemade come out so good! Give it a try. I promise you'll love it!</div>
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Thank you so much for looking! Now go freeze something and spread some YUM!!!</div>
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XOXO, </div>
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Diana</div>
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As always, I appreciate your comments, questions, thoughts and ideas! </div>
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<a href="http://2.bp.blogspot.com/-6qXiw5wO6os/U_doDByZ6LI/AAAAAAAAK6I/YdHfuxzctew/s1600/Smores%2BCake%2BPops%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-6qXiw5wO6os/U_doDByZ6LI/AAAAAAAAK6I/YdHfuxzctew/s1600/Smores%2BCake%2BPops%2B3.jpg" height="428" width="640" /></a></div>
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I am kind of sad, I had a wonderful post written up for these S'mores Cake Pops and I LOST IT! Don't you hate it when you type up a sentence, paragraph, book (I would be sick to my stomach) and somehow this wonderful thing we have technology fails us? Especially Blogger - my stuff is getting saved CONSTANTLY - so in this case, I have to either blame myself for not making sure it was saved, or I think I recall the internet being down for a while - it may not have saved before I closed my post. (sad face)<br />
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Well August 10th was National S'mores Day and somehow I missed it. So when my sister-in-law called upon the family to go to her house and celebrate back to school/end of summer and getting together before SHE started a new chapter in her life and started school, I decided I would make it S'mores day all over again!<br />
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I had found <a href="http://www.wilton.com/" target="_blank">Wilton</a> Marshmallow Candy Melts earlier this year but I never got around to using them. I was obsessed with making a S'mores cake pop and I finally got my chance! I decided I would make the chocolate the main event in this cookie, so I used brownies for the pop portion. I used Duncan Hines Dark Chocolate Fudge mix to make it quick. Here's what you'll need:<br />
<br />
8x8 pan of brownies (Your favorite recipe or box mix)<br />
Ingredients needed for brownies (eggs, water, etc.)<br />
2 bags of Wilton Marshmallow Candy Melts<br />
3 Crushed Graham Crackers<br />
<a href="http://www.amazon.com/CK-Products-Paramount-Crystals-oz/dp/B0001JXDXG/ref=sr_1_2?ie=UTF8&qid=1408924216&sr=8-2&keywords=paramount+crystals" target="_blank">Paramount Crystals</a> (purchased on Amazon.com) or vegetable shortening (to thin out candy melts)<br />
Flower foam square to put your cake pops on or cake pop holder (I don't have one of those yet!)<br />
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Here's my sweet little nephew enjoying a pop.</div>
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1.) Bake your brownies, and let cool. Cut into 1 1/2 inch squares once cooled.<br />
2.) In the meantime, melt your candy melts by following the directions on the bag - I used a mini crock pot. Make sure you stir constantly, I have scorched mine before and it's not fun to smell! I also added about 12 teaspoons of the paramount crystals before I got the consistency I wanted for dipping. Make sure you add the crystals or shortening little by little so as not to overdo it.<br />
3.) Crush your graham crackers and put in a small bowl or over a plate to catch your crumbs.<br />
4.) Dip a cookie stick or paper straw (I used straws) in the candy melt, then insert into the brownie.<br />
5.) Put the dipped pops on a cookie sheet that fits in your freezer or refrigerator to let the candy melt set, about 15 minutes.<br />
6.) Once the candy melt has hardened in the pop, take back out of the freezer and begin your dipping process. Before the candy melt hardens, sprinkle with graham cracker sprinkles and pop your stick in the foam or cake pop tray and let set. Enjoy!<br />
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Thank you so much for looking, now go bake something and spread some YUM!<br />
<br />
As always, I welcome your comments, questions, and ideas!<br />
<br />
XOXO, Diana<br />
<br />
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Sneaking in a bite myself... </div>
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-10740610351523703682014-08-11T16:47:00.000-07:002014-08-11T16:47:56.255-07:00Cherry Apricot Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eNvFLr4AGME/U-lVodeT6cI/AAAAAAAAK5U/Om6O1cd6H2Y/s1600/Cherry+Apricot+Sauce+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-eNvFLr4AGME/U-lVodeT6cI/AAAAAAAAK5U/Om6O1cd6H2Y/s1600/Cherry+Apricot+Sauce+1.jpg" height="428" width="640" /></a></div>
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I know things have been a little quiet around here, but we've been super busy with work, traveling to the CrossFit Games (a completely inspirational trip!) and trying to get back into the groove of things after coming back from California. I had never been there and I have to say, I am desperate to go back! There are just some places I visit that call me back with a vengeance and this is one of them. (The other being Ogunquit, Maine). It doesn't hurt that my best friend since high school lives near the Los Angeles area, so there's a definite plus to going back! I got to see her, her awesome husband and her super sweet puppy.<br />
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Watching all the athletes and seeing how fit everyone looked inspired me to think up new ways to eat the healthy stuff we eat at home, since we've been in a little bit of a rut with the same 'ol, same 'ol. Now this is not necessarily called Paleo or anything, it's just a slightly better version of what could potentially be a sugar-laden sauce for your food or dessert.<br />
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Now, with the price of cherries going down, I've been buying more and more and enjoying the heck out of nature's candy. We have also bought apricots just ONCE this summer - the last time I tried to get them they were $2.99/lb and mushy as heck. I decided I would buy some preserves and settled on the Low Sugar Smucker's. I hadn't thought of making a mish-mash sauce just yet, but the inspiration struck last week when I bought a HUGE box of cherries I didn't know what to do with. I had some fish and pork that needed dressing up and... Ding ding ding! The lightbulb turned on. What makes this a really nice and easy sauce to make is the fact that you use preserves from a jar. No need to be messing with having to peel apricots, chop them up, etc. The only time consuming part was having to cut my cherries in half to pit them. (I still don't have a fancy-pants pit-machine thingy! Shame on me!)<br />
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I ended up using this deliciously tangy sauce on a piece of otherwise boring pork chop, then I made some snapper the other night - it was perfect! This would probably also go very well on top of some pork tenderloin, salmon, or even some homemade vanilla ice cream. The end result is a lightly tart sauce, which can probably be sweetened with a little more honey.<br />
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Ingredients:<br />
2 cups of red cherries, pitted and washed<br />
4 tablespoons of honey (more or less to adjust, I like my stuff a bit on the tart side)<br />
2 tablespoons of lemon juice<br />
1 cup of low sugar apricot preserves. (I used <a href="http://www.smuckers.com/" target="_blank">Smucker's</a>)<br />
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Method:<br />
Place cherries in a medium saucepan over medium heat. Put in your honey and lemon juice. Using a fork or masher, mash up the berries and let simmer while occasionally stirring, for about 5 minutes. Turn down the heat to medium-low. Add 1 cup of the preserves and stir or whisk until blended and let simmer for 5 more minutes. The sauce may be used immediately, or let cool to room temperature before putting in a jar and refrigerating. I warmed my sauce up prior to using the next day, just warming what I was using for my meal. Use within 4 days, makes about 1 1/4 cups of sauce. <br />
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Enjoy! Now go make something and spread some YUM!<br />
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As always, I welcome your questions, comments, thoughts and ideas!<br />
<br />
Diana<br />
<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-81256548590034837892014-07-20T08:27:00.000-07:002014-07-20T08:27:41.441-07:00Sweet Potato Crust Quiche<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZKXg9OUs6WI/U8sf89F7rFI/AAAAAAAAKzQ/3S92WfbUUCs/s1600/Sweet+Potato+Crust+Quiche+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ZKXg9OUs6WI/U8sf89F7rFI/AAAAAAAAKzQ/3S92WfbUUCs/s1600/Sweet+Potato+Crust+Quiche+1.jpg" height="428" width="640" /></a></div>
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To every ying, there's a yang, right? All that sweet stuff I like to bake and make, but I also LOVE eating healthy - as much as I would love to shove some amazing doughnuts in my face every single morning, I do truly enjoy some eggs, meat, and veggies in my diet! So I was looking for something a little different to make this past Sunday morning. Sweet potatoes and eggs have been a major staple for my breakfasts, but I wanted to make something that would last me a little bit longer, at least to take to work with me for a couple of days. I loved the <a href="http://bakingupyum.blogspot.com/2014/02/eggs-in-nest.html" target="_blank">Eggs in a Nest</a> I had made several times, but those take a little longer since I have to work with each egg separately. As it was, I had some leftover ground sausage and a box of tri-pepper mix. Add some cheese? Lovely! I got to work.<br />
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Here's what you will need:<br />
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Coconut Oil<br />
1 Large Sweet Potato, spiralized (I use <a href="http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_1?ie=UTF8&qid=1405716889&sr=8-1&keywords=spiralizer" target="_blank">this spiralizer</a>) or grated with a large grater - we don't want it turning to mush<br />
10 Eggs<br />
1 Box of Tri-Pepper Mix<br />
3/4 Cup Sausage, cooked, crumbled and drained<br />
1 Cup of Cheddar Cheese (optional for those on the Whole30 or Whole Life Challenge)<br />
Salt and Pepper to Taste<br />
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Preheat your oven to 375 degrees.<br />
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1.) Start by heating up coconut oil in a large pan. When it starts to shimmer, add your spiral or shredded sweet potato, sprinkle with salt and pepper to taste, and heat until cooked. You will have to move it around to make sure it all cooks. I let mine get some brown edges, I like it a bit crispy.<br />
2.) Put some coconut oil on a paper towel and use it to coat a 9" pie pan on the bottom and sides. Add your cooked sweet potato and press along the bottom.<br />
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3.) In a large bowl, whisk your eggs, add salt and pepper, tri-pepper mix, sausage, and cheese. Pour mixture over the sweet potato crust and pop into the oven.<br />
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Bake at 375 degrees for about 35 minutes, or until center is set.<br />
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The result is a fluffy quiche blended into the sweet potato crust. Makes 6-8 servings.<br />
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Thank you so much for looking, now go bake something and spread the yum!<br />
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As always, I appreciate your comments, questions, thoughts and ideas!<br />
<br />
Diana<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-78112634519913107192014-07-12T17:50:00.001-07:002014-07-12T17:50:09.174-07:00Nutella Stuffed Banana Pops<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MnSDoO6JeuM/U8Ctu-fhI8I/AAAAAAAAKyg/jWLgv0mrpas/s1600/Nutella+Banana+Pops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MnSDoO6JeuM/U8Ctu-fhI8I/AAAAAAAAKyg/jWLgv0mrpas/s1600/Nutella+Banana+Pops.jpg" height="428" width="640" /></a></div>
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Everyone (or almost everyone I know) has a certain food they loved as a child. For me, memories were made every time we visited Lincoln Park Zoo in Chicago to watch the polar bears swim, visit the seals, watch the peacocks strut their stuff, and then... Eat a frozen chocolate covered banana popsicle! Those things were THE BEST. At least they were for me! I was really craving one the other day for some reason, and decided to take the yummy banana pop a step further. How? STUFF IT! With what? NUTELLA! You're welcome. :)<br />
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3 bananas, cut in half<br />
1 jar of Nutella<br />
Baker's Dark Semi-Sweet Dipping Chocolate or Milk Chocolate, melted after bananas are frozen<br />
Popsicle sticks<br />
Straw<br />
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The directions are fairly simple!<br />
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Poke holes in the middle of each banana, making a tunnel (Plus, my little guy LOVED eating the banana "noodles!"</div>
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Stuff with Nutella. Now, I know not everyone has a tip like this one, but you should be able to snip the corner off a sandwich bag and try the same, though it might prove to be slightly more messy. </div>
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Put in your popsicle sticks. (Use anything bigger, and your banana will split and Nutella will gush out everywhere)</div>
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Freeze for at least 4 hours or until bananas have hardened. Dip the frozen banana into your melted dipping chocolate, letting the excess drip off, place on parchment paper and return to freezer for a few minutes to let the chocolate harden. </div>
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Now EAT!</div>
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The result is a wonderfully frozen, yet creamy Nutella center with the crunch of chocolate and obviously, the wonderful sweetness of bananas. I hope you enjoy! </div>
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As always, I appreciate your comments, ideas, thoughts and questions. </div>
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Easy steps: </div>
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<a href="http://4.bp.blogspot.com/-M6CzCZB0JI0/U8Cx0QzGSQI/AAAAAAAAKy0/qNHobPmjZZ8/s1600/Nutella+Banana+Pop+Collage+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-M6CzCZB0JI0/U8Cx0QzGSQI/AAAAAAAAKy0/qNHobPmjZZ8/s1600/Nutella+Banana+Pop+Collage+2.jpg" height="640" width="640" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-26224312960162375102014-07-07T17:04:00.000-07:002014-07-07T17:04:42.634-07:00Pina Colada Ice Pops<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-t-O3wSoMDAU/U7iBXtzis1I/AAAAAAAAKxg/bEpo9ThAqsg/s1600/Pi%C3%B1a+Colada+Ice+Pops+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-t-O3wSoMDAU/U7iBXtzis1I/AAAAAAAAKxg/bEpo9ThAqsg/s1600/Pi%C3%B1a+Colada+Ice+Pops+1.jpg" height="428" width="640" /></a></div>
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Sorry guys, I seem to be on a piña colada kick all of a sudden! I love drinking them, but I also love to experiment, so I figured ice pops would be a delicious way to cool off this <a href="https://www.youtube.com/watch?v=UFatVn1hP3o" target="_blank">summer</a>! (Please enjoy the video - and sing along if you must...) Cherries are a must in a piña colada, and those were not forgotten. Here are some deliciously easy pops to cool yourself off with this suuummmeerrrrr!<br />
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Ingredients:<br />
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Pineapple Juice<br />
Cream of Coconut<br />
Crushed Pineapple<br />
Maraschino cherries<br />
1/2 cup Coconut Milk (Silk or Almond Breeze, not the canned kind)<br />
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***NOTE: Using leftover piña colada (prior to adding ice and rum) would be the BEST time to make these. The recipe can be found <a href="http://www.bakingupyum.blogspot.com/2014/07/from-scratch-pina-coladas.html" target="_blank">HERE</a> with the ingredients listed above. If you do not plan on drinking some piña coladas, you may adjust the recipe accordingly. I highly suggest you invite some friends over to enjoy some piña coladas though. Seriously.<br />
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For the ice pops, whisk 1 cup of piña colada and the half cup of coconut milk in a glass or easy pour container, such as a measuring cup. Pour a small amount of the mixture in the bottom of the popsicle molds (about 1 Tablespoon), add a cherry, and finish pouring the remainder of the mix to the top of your mold. Add your sticks and freeze overnight. This made about 6 small popsicles. Enjoy!<br />
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Thank you so much for looking, now go freeze something and spread some yum!<br />
<br />
As always, I appreciate your comments, questions, thoughts, and ideas.<br />
<br />
XO,<br />
Diana<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-53377001718569477872014-07-06T12:24:00.000-07:002014-07-06T12:24:18.492-07:00Frozen Piña Colada Pie<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-E3_4OssSX4A/U7h56ZysZYI/AAAAAAAAKw8/zogy3q0g77w/s1600/Frozen+Pi%25C3%25B1a+Colada+Pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-E3_4OssSX4A/U7h56ZysZYI/AAAAAAAAKw8/zogy3q0g77w/s1600/Frozen+Pi%25C3%25B1a+Colada+Pie+1.jpg" height="498" width="640" /></a></div>
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Have you ever been on vacation and had a favorite drink or food that you just want to bring back with you? I went to the beach last month and piña coladas seemed to be the the drink of choice. You just can't go wrong with the refreshing blend of coconut and pineapple! I love to drink them but what fun would it be to eat them too? Here I present: The Frozen Piña Colada Pie. This one is fairly easy to make, PLUS, you'll have piña coladas to drink when you are done too! It's a win-win in my opinion... I will start with a super easy from-scratch recipe for piña coladas that my mom taught me, then a recipe from a pie I have made before. It's super malleable and it always seems to come out just right! This pie is creamy and has a deliciously subtle piña colada flavor.<br />
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Ingredients:<br />
For the piña coladas:<br />
1 46 oz can of pineapple juice<br />
1 15 oz can cream of coconut (I use the Coco Lopez brand)<br />
1 20 oz can of crushed pineapple<br />
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For the pie:<br />
2 8 oz tubs of Cool Whip (one for the pie, one for garnish if desired, OR you can beat 1 cup of whipping cream with 2 tablespoons of sugar in a pre-frozen mixing bowl and whisk beater)<br />
1 can of sweetened condensed milk<br />
1 cup of piña colada mix from above recipe<br />
1 brick of cream cheese, softened<br />
1/4 cup Cruzan Coconut Rum, or the clear Bacardi Rum<br />
1 jar maraschino cherries for garnish (optional)<br />
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8 sheets of graham crackers, crushed or pulsed into crumbs with a food processor<br />
1/2 tablespoon of sugar<br />
1/2 stick of butter (1/4 cup)<br />
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You may also use a Keebler graham cracker crust, preferably the deep/two extra servings one.<br />
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1.) Prepare your pie crust, mixing all ingredients together with a fork until wet, and pressing up the sides and bottom of a 9" pie dish. Bake at 350 for about 10 minutes.<br />
2.) While your crust bakes, blend the entire can of pineapple juice, entire can of cream of coconut, and entire can of crushed pineapple in your blender in batches. (I had a little accident by not following that advice, you'll end up with piña colada all over your counter, Keurig, wall, and yourself - please do it in batches!) and place in a large pitcher; set aside.<br />
3.) Cream the cream cheese with a hand or stand mixer in a large bowl. Put the Cool Whip and sweetened condensed milk in the bowl and beat until well blended. Slowly pour in your piña colada, then add your rum. Mix until well blended.<br />
4.) Pour into baked and lightly cooled crust, cover with plastic wrap, and freeze overnight.<br />
5.) Garnish with Cool Whip or fresh whipped cream and cherries prior to serving, enjoy!<br />
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Thank you so much for looking, now go whip something up and spread the YUM!<br />
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As always, I appreciate your questions, comments, shares, ideas.<br />
<br />
XO,<br />
Diana<br />
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-37324011174520233242014-07-05T15:29:00.000-07:002014-07-05T15:29:11.856-07:00From Scratch Pina Coladas<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EhsGj8htp9U/U7h7kCpbpEI/AAAAAAAAKxQ/SqYaZvjXAvo/s1600/Pi%C3%B1a+Colada+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EhsGj8htp9U/U7h7kCpbpEI/AAAAAAAAKxQ/SqYaZvjXAvo/s1600/Pi%C3%B1a+Colada+1.jpg" height="428" width="640" /></a></div>
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When it comes to piña coladas, it can't get much better than made from scratch! I am sharing the recipe my mom has made for as long as I can remember, drinking virgin piña coladas as a little girl on special occasions. I felt so grown up! Now, of course, I might add a little bit of rum, and it is still my favorite - no restaurant or drink mix can compare in my opinion! We made them at the condo on our beach trip for my sister's 40th birthday last month, and now I can't seem to get enough!<br />
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Ingredients:<br />
1 46 oz can of pineapple juice<br />
1 15 oz can cream of coconut (I use the Coco Lopez brand)<br />
1 20 oz can of crushed pineapple<br />
Ice (amount depends on how slushy you want your drink, just add in 1 cup increments until desired consistency is reached)<br />
Coconut Rum (I use Cruzan) or Bacardi Rum, add to taste<br />
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Method:<br />
1.) Pour half of each of the first 3 ingredients into a blender and blend until combined<br />
2.) Pour into a separate container and repeat the above step with remaining ingredients. To this mix, add ice and desired amount of rum.<br />
3.) Blend until ice is crushed and pour in a pitcher.You may want to add ice and keep blending in batches to keep your piña coladas fresh with the reserved piña colada, or serve "on the rocks". Serve in a tall glass (or cored pineapple) and garnish with whipped cream and a cherry and/or a fresh slice of pineapple. Enjoy!<br />
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<a href="http://4.bp.blogspot.com/--vrYPh1Gm9Q/U7h7i8qlssI/AAAAAAAAKxM/gFMpkh-RSl4/s1600/From+Scratch+Pi%25C3%25B1a+Colada+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--vrYPh1Gm9Q/U7h7i8qlssI/AAAAAAAAKxM/gFMpkh-RSl4/s1600/From+Scratch+Pi%25C3%25B1a+Colada+2.jpg" height="610" width="640" /></a></div>
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*Pina coladas will maintain freshness refrigerated for about 3-4 days in a closed container. Just take out of the refrigerator and blend with ice like your own little "mixer"!<br />
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Thank you so much for looking! Now go blend up something and spread some yum!<br />
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As always, I appreciate your comments, questions, thoughts, and ideas.Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-10735411190333198502014-06-25T08:47:00.000-07:002014-06-25T08:47:03.894-07:00Avengers Cake and CupcakesI was requested to make a #5 cake with an Avengers (and Spiderman) theme and cupcakes, and I was more than happy to oblige! It was my first Avengers Cake and I knew it would be fun! I am not sure who came up with the original idea for the cake, but it was found on Pinterest and it was super cute. I also got the idea for the Hulk and Captain America Cupcakes by photo, I just kind of made something up for Thor to match the cake, and Spiderman, well, we all know how Spidey looks. ;) Everything was made by hand or fondant cutter/cookie cutter and let me tell ya... I started around 7:45 p.m. Friday night and I got into bed at 6:45 the next morning. Don't ask. I was having so much fun making this cake, time flew, and before I knew it, Mr. Baking Up Yum was getting up to go to work on Saturday (a rare workday for him) and yes, I got "The Look". You know "The Look". The "Are you freakin' kidding me, you are still up working on a cake?!?!?!" Look. I got it. Oh yeah. What can I say? It's my passion. And here are the goodies:<br />
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Avengers Cake</div>
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<a href="http://1.bp.blogspot.com/-hUb2VfpmXPo/U6ozTupGR8I/AAAAAAAAKwE/b3wVkYGMigA/s1600/Avengers+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hUb2VfpmXPo/U6ozTupGR8I/AAAAAAAAKwE/b3wVkYGMigA/s1600/Avengers+Cake+1.jpg" height="640" width="500" /></a></div>
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Captain America Cupcakes</div>
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Hulk Cupcakes</div>
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<a href="http://4.bp.blogspot.com/-b9An8ZXS4V8/U6ozUeifbEI/AAAAAAAAKwI/Chcays-TTeg/s1600/Hulk+Cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-b9An8ZXS4V8/U6ozUeifbEI/AAAAAAAAKwI/Chcays-TTeg/s1600/Hulk+Cupcakes+1.jpg" height="552" width="640" /></a></div>
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Spiderman Cupcakes</div>
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<a href="http://2.bp.blogspot.com/-7OcNHumDetM/U6ozX0SyZTI/AAAAAAAAKwQ/6PymvU18yPY/s1600/Spiderman+Cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-7OcNHumDetM/U6ozX0SyZTI/AAAAAAAAKwQ/6PymvU18yPY/s1600/Spiderman+Cupcakes+1.jpg" height="640" width="608" /></a></div>
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Thor Cupcakes</div>
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<a href="http://3.bp.blogspot.com/--sPChG1Zwyc/U6ozZtXo9XI/AAAAAAAAKwU/hbEIxjkgr_0/s1600/Thor+Cupcakes+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/--sPChG1Zwyc/U6ozZtXo9XI/AAAAAAAAKwU/hbEIxjkgr_0/s1600/Thor+Cupcakes+1.jpg" height="640" width="482" /></a></div>
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Thank you so much for looking! Now go bake something and spread some YUM!</div>
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As always, I appreciate your thoughts, comments, questions, and ideas! </div>
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XO,</div>
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Diana</div>
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-17253838086384735322014-06-20T08:53:00.001-07:002014-06-20T09:07:05.418-07:00Frozen CakesWell, I thought I was the LAST person on earth that had not watched this "Frozen" movie everyone spoke of. I have a little boy, age 3, and I didn't figure he would be totally interested. Boy, was I WRONG! We went out of town last week and my husband purchased and loaded the movie onto his tablet. We had Baby Baking Up Yum start watching it in the car. 20 minutes in, I was loving listening to the dialogue, but my little boy was also passed out asleep. It DID keep him quiet those whole 20 minutes though! At the condo, it was put on the TV and I have to say, I fell in love... Having made two Frozen cakes before watching the movie, I had no idea what a treat I was in for! I made an Olaf for one of those cakes and I fell in love with the little guy before I even saw the movie. Needless to say, I was smitten after I saw it. Yes, I am crazy, I fell in love with a cartoon snowman! We ended up watching it about 4 times total, but I haven't seen it in full. Guess I'll be watching it again this weekend! Anyhow, here are some pictures of these latest projects of mine (PLEASE forgive the fuzzy cell phone pics, I did not have my regular camera handy on me - I was so sad!):<br />
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The toppers were added after I dropped off the cake for this one. The entire cake was chocolate with butter cream and fondant accents, the toppers were regular cake toppers. You can't see this too well, but the snowflakes were pearly. You can see that a little bit on the #4 in the background.<br />
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<a href="http://2.bp.blogspot.com/-yimWCtefCtA/U6OluJc7m4I/AAAAAAAAKuQ/3bcuWIxVDZY/s1600/Frozen+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-yimWCtefCtA/U6OluJc7m4I/AAAAAAAAKuQ/3bcuWIxVDZY/s1600/Frozen+Cake+1.jpg" height="426" width="640" /></a></div>
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Here's a before picture of the above cake: </div>
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<a href="http://1.bp.blogspot.com/-GbF3iRor9Hc/U6OluTPPFRI/AAAAAAAAKus/8ZPfsm3cTKk/s1600/Frozen+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GbF3iRor9Hc/U6OluTPPFRI/AAAAAAAAKus/8ZPfsm3cTKk/s1600/Frozen+Cake+2.jpg" height="640" width="640" /></a></div>
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Next is the cake where I had to make Olaf, this was a blue velvet cake with cream cheese butter cream and fondant accents as well. I used the <a href="http://cakecentral.com/b/tutorial/olaf-from-frozen" target="_blank">tutorial</a> on Cake Central to make Olaf.<br />
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<a href="http://1.bp.blogspot.com/-u6y1bJpuy_c/U6OlufuCb3I/AAAAAAAAKug/hThQlnokcEs/s1600/Frozen+Cake+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-u6y1bJpuy_c/U6OlufuCb3I/AAAAAAAAKug/hThQlnokcEs/s1600/Frozen+Cake+3.jpg" height="640" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-57_RU5FLySI/U6Rb5xuq8GI/AAAAAAAAKvU/2nuG1wDso0E/s1600/0528141812b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-57_RU5FLySI/U6Rb5xuq8GI/AAAAAAAAKvU/2nuG1wDso0E/s1600/0528141812b.jpg" height="640" width="360" /></a></div>
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Again, you can't see it too well, but I had opalescent disco dust on the snow and the accents were pearly. Pictured below is the smash cake:<br />
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<a href="http://2.bp.blogspot.com/-F6p9wHO8NL0/U6Olur7TkgI/AAAAAAAAKuk/VBGXo4iGHSU/s1600/Frozen+Cake+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F6p9wHO8NL0/U6Olur7TkgI/AAAAAAAAKuk/VBGXo4iGHSU/s1600/Frozen+Cake+4.jpg" height="640" width="360" /></a></div>
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Thank you so much for looking! I may start posting more cakes soon, they all usually go on my FaceBook page and not enough on the blog.<br />
<br />
-Diana<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-838268506640886962014-05-26T14:23:00.000-07:002014-05-26T14:23:24.603-07:00Buffalo Chicken Sliders with Homemade Buffalo Ranch<div class="separator" style="clear: both; text-align: center;">
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<a href="http://1.bp.blogspot.com/-WudV3GEfWO0/U4Ov-6JaDUI/AAAAAAAAKrs/m0xIh8_iAys/s1600/Buffalo+Chicken+Sliders+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-WudV3GEfWO0/U4Ov-6JaDUI/AAAAAAAAKrs/m0xIh8_iAys/s1600/Buffalo+Chicken+Sliders+1.jpg" height="428" width="640" /></a></div>
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Ingredients:<br />
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<b>For the sliders:</b><br />
1 pound of ground chicken<br />
2 tsp dried parsley flakes<br />
1 tsp garlic powder<br />
1/2 cup hot wing sauce (I used <a href="http://www.texaspete.com/shop/extra-mild-buffalo-wing-sauce/" target="_blank">Texas Pete's Extra Mild Buffalo Wing Sauce</a>- I am a spice wuss!)<br />
3/4 cup of bread crumbs<br />
Slider buns<br />
Shredded Lettuce<br />
Slices of tomato<br />
Blue cheese crumbles (optional)<br />
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<b>For the Homemade Buffalo Ranch:</b><br />
1/2 cup mayonnaise<br />
1/4 cup of hot wing sauce<br />
1 tsp dried oregano<br />
1/2 tsp sea salt<br />
Sprinkle of cracked pepper<br />
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<a href="http://2.bp.blogspot.com/--_chzTrbPKk/U4OwHmGm-qI/AAAAAAAAKr0/6v5ZHUDmzZE/s1600/Buffalo+Chicken+Sliders+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--_chzTrbPKk/U4OwHmGm-qI/AAAAAAAAKr0/6v5ZHUDmzZE/s1600/Buffalo+Chicken+Sliders+2.jpg" height="428" width="640" /></a></div>
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Method:<br />
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Place ground chicken, dried parsley, garlic powder, wing sauce, and bread crumbs in a medium bowl and mix until combined. Shape into small patties, about 2 1/2 inches around. This recipe made 10 patties.<br />
Grill for about 10 minutes or until cooked through. Butter and lightly toast your slider buns if you wish and garnish with lettuce, tomato, blue cheese and Homemade Buffalo Ranch Sauce. Enjoy!<br />
<br />
For the Buffalo Ranch Sauce, combine mayonnaise, hot wing sauce, oregano, sea salt, and pepper in a small bowl. Whisk until combined, serve with Buffalo Ranch Sliders. The sweet potato waffle fries were especially delicious dipped in this sauce!<br />
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Thank you so much for looking! Now go grill something and spread the yum!<br />
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As always, I appreciate your comments, thoughts, ideas!Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-64830807947002636822014-05-25T10:27:00.001-07:002014-05-25T10:27:49.006-07:00Banana Carrot Cake with Pineapple Cream Cheese Filling<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-V42skfGT_Rg/U4IiStWYHWI/AAAAAAAAKqg/ZFFnarg9RsM/s1600/Banana+Carrot+Cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-V42skfGT_Rg/U4IiStWYHWI/AAAAAAAAKqg/ZFFnarg9RsM/s1600/Banana+Carrot+Cake+1.jpg" height="428" width="640" /></a></div>
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Have you ever had a bite of cake where you just felt like you may have died and gone to heaven? This one did it for me. I'd been thinking of mixing banana bread with carrot cake for a while now, and I finally had the chance to do it! I didn't know how it would turn out, so this was an experiment for me. What a wonderful one it was! I had cream cheese frosting made from a previous baking project and had just enough to ice this wonderful cake. I know a lot of people put pineapple in their carrot cake, but again, I was blending banana AND carrot, and I wanted something different. A cup of cream cheese frosting plus a cup of drained pineapples tidbits = the filling! Yummy yummy. I could eat spoonfuls of the stuff I tell ya! It was THAT good... This may be something nice to make for your Memorial Day gathering or just for the heck of it. Who needs an excuse to eat cake?!?<br />
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<br />
<span style="font-size: x-small;"><i>Recipe adapted from Better Homes and Gardens Banana Bread</i></span><br />
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<div>
Here are the ingredients you'll need for the cake:</div>
<div>
(Makes an 8" 2-layer cake)</div>
<div>
1 1/2 cups A/P Flour</div>
<div>
1 1/4 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
Pinch of nutmeg<br />
Pinch of ground cloves<br />
1/8 teaspoon salt<br />
2 egg whites, lightly beaten<br />
2 ripened and mashed bananas (I use 2 medium-large bananas for this)<br />
3/4 cup of sugar<br />
1/4 cup vegetable oil</div>
<div>
1 4 oz jar of carrot baby food</div>
<div>
1 cup of shredded carrots</div>
<div>
1 - 2 tablespoons of honey<br />
PAM or non-stick spray for pans<br />
<br /></div>
<div>
For the frosting:<br />
You may use your favorite cream cheese frosting recipe - click <a href="http://www.food.com/recipe/professional-cream-cheese-buttercream-frosting-454493" target="_blank">HERE</a> for the link to my fave - it is the recipe I used for this cake - you may need to halve the recipe as this makes A LOT. Reserve 1 cup of frosting to mix with <span style="background-color: white;">1 cup of pineapple tidbits </span>- as DRAINED as you can get them (pressing with all your might, and then some, in a colander). After mixing the 1 cup of tidbits and 1 cup of frosting in a bowl, cover and place this mixture in the refrigerator as it stays fairly soft.</div>
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Crushed Walnuts for garnish (optional)<br />
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Whisk all of your dry ingredients together in a medium bowl and set aside. </div>
<div>
Combine mashed banana, beaten eggs, sugar, honey, oil, and the entire jar of baby food in a bowl. Add your shredded carrot and mix until combined. Using a whisk, fork, or stand mixer, start blending in your dry ingredients and mix until combined. Separate evenly into 2 lightly greased 8" pans and pop into an oven that has been pre-heated to 350 degrees.<br />
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Bake for about 20 minutes, as these layers are somewhat thin, or until an inserted toothpick comes out clean.<br />
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Allow cakes to cool, and level them if necessary. In order to fill the cake, I made a small dam of plain cream cheese frosting before filling with the pineapple cream cheese frosting. After filling in the cake, place second layer on top and frost and garnish your cake as desired. I hope you enjoy this cake as much as I did!<br />
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As always, I appreciate your comments, thoughts and ideas.<br />
<br />
Thank you so much for looking, now go bake something and spread some YUM!<br />
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-13923639745453372002014-05-06T18:38:00.000-07:002014-05-06T18:38:26.138-07:00Churro Shooters<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oGLmkvDJ38A/U2mN9vuMZqI/AAAAAAAAKjc/HVL1dM8UtOA/s1600/Churro+Shooters+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oGLmkvDJ38A/U2mN9vuMZqI/AAAAAAAAKjc/HVL1dM8UtOA/s1600/Churro+Shooters+2.jpg" height="428" width="640" /></a></div>
<br />
The past: Tequila Cream. The first time I tried it, it was on our 5 year anniversary trip to Cancun and we had it with a gorgeous and amazing fresh made creme brulee at La Paloma Bonita. "The perfect dessert drink", the bartender called it. And it was. It was late, we were alone at the bar, the lights were dimmed, we shared the smoothest tequila that ever slid down my throat... I never had it again, but I also never forgot it...<br />
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The Present: Not as romantic this time around, but we have a Cinco de Mayo fiesta going on this weekend at a friend's house. Of course we have to have some spirits, but I am a little weary of the same ol' same ol': Margaritas, Daiquiris, Pina Coladas... I want something different this time, and Cream Tequila is the only thing that won't get out of my mind. I have searched high and low for a tequila cream and it appears to be available to purchase everywhere but Sweet Home Alabama.<br />
<br />
Instead of buying the Tequila Cream online and getting a sort of expensive bottle of 1921 Tequila Cream, I decided to give it a go at making my own. After all, you CAN make your own Bailey's at home, why not tequila cream? Tequila cream is described as "the soft taste of cream with authentic Tequila and a touch of coffee". I remembered seeing a Tequila Rose recipe somewhere that had a base of sweetened condensed milk so I had a start. Cream would be the next obvious ingredient, it needed a touch of Mexican vanilla, Tequila (well, duh) and a cup of brewed coffee. Enter the blender, and magic was made.<br />
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With Cinco de Mayo coming up though, I needed another little twist, something to make the drink fun. The next thing I could think of - CHURROS! They are super delicious and so fun to eat. I have never made any from scratch, so I had to turn to Allrecipes. I will post the recipe and also post a link to it below. I made small ones to garnish the shooters. I hope you enjoy these as much as I did! <br />
<br />
What you will need:<br />
<br />
For the Tequila Cream:<br />
1 14 oz can of sweetened condensed milk (I used Eagle brand)<br />
3/4 cup cream (half and half should be a fine substitution)<br />
1/2 cup of brewed coffee, cold<br />
1/2 cup tequila<br />
1 1/2 teaspoons Mexican vanilla<br />
<br />
Method:<br />
Pour measured ingredients into the blender and blend until thoroughly mixed. Pour into a container and refrigerate overnight for best results. Serve as shots, garnish glass with a little bit of honey around the rim and a blend of cinnamon sugar if desired.<br />
<br />
For the <a href="http://allrecipes.com/Recipe/Churros/Detail.aspx?event8=1&prop24=SR_Title&e11=churros&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1" target="_blank">churros</a>:<br />
(Recipe by Delia on <a href="http://allrecipes.com/" target="_blank">Allrecipes</a>)<br />
1 cup of water<br />
2 1/2 tablespoons of granulated sugar<br />
1/2 teaspoon salt<br />
2 tablespoons of vegetable oil<br />
1 cup of All-Purpose flour<br />
2 quarts of oil for frying<br />
1/2 cup granulated sugar<br />
1 teaspoon ground cinnamon<br />
<br />
Method:<br />
In a small saucepan over medium heat, combine water, 2 1/2 tablespoons of sugar, salt, and 2 tablespoons of vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.<br />
<br />
Heat oil for frying in deep-fryer or deep skillet to 375 degrees (190 degrees C). Pipe strips of dough into hot oil using a pastry bag with a small hole snipped at the end. Fry until golden and drain on paper towels.<br />
<br />
Combine 1/2 cup sugar and cinnamon. roll drained churros in the sugar and cinnamon mixture.<br />
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Garnish your Churro Shooter and enjoy!<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-28739837887563310592014-05-05T12:29:00.002-07:002014-05-05T12:29:39.589-07:00Strawberry Margarita Pie Berries<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DT6mQDvP3Pk/U2b_jw0M5RI/AAAAAAAAKiY/8HIesa5-K_4/s1600/Strawberry+Pie+Berries+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DT6mQDvP3Pk/U2b_jw0M5RI/AAAAAAAAKiY/8HIesa5-K_4/s1600/Strawberry+Pie+Berries+4.jpg" height="428" width="640" /></a></div>
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You may remember my <a href="http://prettybitchescancooktoo.com/2013/07/11/strawberry-margarita-pie-recipe/" target="_blank">Strawberry Margarita Pie</a> from last year, featured on <a href="http://prettybitchescancooktoo.com/" target="_blank">Pretty Bitches Can Cook Too</a>'s website. I wanted to have that taste again, but decided I would go a different route for a Cinco de Mayo party we were going to this weekend. I wanted something you didn't have to use a fork or plate for, just grab, eat and enjoy. I immediately thought of the strawberry Jello shots I have seen and figured strawberries would be the perfect vessel for the yummy pie mix! These were gone pretty quickly at the party, so I think they were a hit. No need to save these for Cinco de Mayo, they are a perfect treat for summer too! (I am DYING to try these with <span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;">piña</span></span> colada mix and rum!) Leave the tequila out for a child-friendly treat!<br />
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<a href="http://1.bp.blogspot.com/-TjCkGbKTmk8/U2cBSm5ySQI/AAAAAAAAKjM/aqj1XGv7UI0/s1600/Strawberry+Pie+Berries+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TjCkGbKTmk8/U2cBSm5ySQI/AAAAAAAAKjM/aqj1XGv7UI0/s1600/Strawberry+Pie+Berries+3.jpg" height="490" width="640" /></a></div>
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Ingredients:<br />
20 - 30 strawberries, hulled<br />
1/2 tub of Cool Whip (save the remainder for garnish)<br />
1/2 can of Sweetened Condensed Milk<br />
1/4 cup Jose Cuervo (or your choice) Strawberry Margarita Mix<br />
1 Tablespoon + 1 teaspoon of Jose Cuervo Silver Tequila (you may add more or less to taste)<br />
Lime for garnish, sliced thinly into rounds, then cut into wedge slices<br />
Honey and sparkling sugar for garnish<br />
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<a href="http://2.bp.blogspot.com/-WOxAvnWZ7Vo/U2cBIEUQrTI/AAAAAAAAKjE/KyPqGqXTqpA/s1600/Strawberry+Pie+Berries+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WOxAvnWZ7Vo/U2cBIEUQrTI/AAAAAAAAKjE/KyPqGqXTqpA/s1600/Strawberry+Pie+Berries+2.jpg" height="542" width="640" /></a></div>
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Method:<br />
Put cool whip and 1/2 the can of sweetened condensed milk in the bowl of a mixer or use a hand mixer to blend. Add strawberry margarita mix and tequila and blend until combined. Set aside.<br />
<br />
Wash your strawberries and pat them dry with paper towels. Cut the tops off and hull. I found it was best to cut around with a small knife, then pop the insides out with a small spoon as shown below.<br />
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Slice off a sliver on the bottom, enough to make the strawberries stand up on their own.<br />
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Pour some sparking sugar into a small bowl. With a small brush, brush honey onto the rim of the strawberry and dip into the sugar. Make sure not to forget to do this before you fill the berries!<br />
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Put strawberry pie mix into a pastry bag or a ziplock if you do not have pastry bags and snip a corner off.<br />
Pipe the mix into the strawberries and garnish with whipped cream and a small wedge of lime. Refrigerate for about an hour, enjoy! You will probably have some leftover filling, I plan on just dipping my graham crackers or eating it with a spoon!<br />
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Thank you so much for looking! Now go whip something up and spread some yum!<br />
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As always, I appreciate your thoughts, comments, questions, ideas.<br />
<br />
Diana<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-73593350133825260492014-05-03T09:59:00.001-07:002014-05-03T09:59:24.985-07:00Enchilada Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mvlTePQvEwk/U2UdRbJpwDI/AAAAAAAAKgY/h89t8FKMo3k/s1600/Enchilada+Pizza+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mvlTePQvEwk/U2UdRbJpwDI/AAAAAAAAKgY/h89t8FKMo3k/s1600/Enchilada+Pizza+1.jpg" height="428" width="640" /></a></div>
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Arribaaaaaaa! Ay ay ay ay ay! It's Cinco de Mayo time and you KNOW you can't deny your love for Mexican food! My parents were born and raised in Mexico and followed the American dream to Chicago where my sister and I were raised. Needless to say, we grew up on everything delicious Mexico had to offer, what with the large Hispanic community and of course, my mom's home cooking! It may sound terrible, but as much as I love to cook, I don't make many things with the Mexican flavor. I let my mom do all the cooking when I was younger so it didn't stick with me too much (except maybe around my hips). When I got out an on my own, I stuck with the American cuisine - it seemed much easier to me, so don't be surprised that this "Mexican" dish isn't even Mexican - in a sense. First of all, it's PIZZA. Second, it's more Tex-Mex than anything. I combined two of my favorites into one dish and I have been making this for several years now when we want a little different twist on our pizza.<br />
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Ingredients:<br />
<br />
For the crust:<br />
1 cup of warm water<br />
1 package of dry yeast (I used Red Star Premium Silver yeast)<br />
1/2 teaspoon salt<br />
1/2 teaspoon of sugar<br />
1/4 cup of olive oil<br />
3 cups of flour<br />
Cornmeal for dusting your pizza pan/stone<br />
<br />
*You are more than welcome to purchase pre-made pizza dough or pre-made crust, but I prefer homemade.<br />
<br />
Sauce and toppings:<br />
1 can Old El Paso Enchilada sauce (You can get mild or as hot as possible depending on your taste!)<br />
1 green bell pepper<br />
1 4 oz can of sliced black olives<br />
1 lb ground beef, browned and drained, seasoned to taste - I used some garlic and onion powder<br />
Kraft shredded mozzarella with a touch of Philly (it's my favorite!)<br />
Kraft Shredded Taco cheese or Mexican blend - I used both<br />
<br />
For the crust:<br />
Pour a cup of warm water into a large stainless steel or ceramic bowl and pour yeast in. Allow to sit and dissolve for about 5 minutes. Whisk until completely dissolved. Add your salt, sugar, and oil and whisk together. Add your flour and knead until you have a ball of dough. If you are using a KitchenAid, use your dough attachment to mix the dough until everything is mixed. Take the dough out of the bowl so you can grease the bowl with a thin coating of olive oil. Place dough back in bowl and cover with a kitchen towel. Set in a warm area to let the dough rise for about 45 minutes to an hour.<br />
<br />
I warmed up my oven to 200 degrees and turned it off, then placed the bowl on the rack with the towel over it in the oven. Leave the oven door cracked as if you were broiling something. You want it warm, but you don't want to accidentally start baking your dough! After the dough has risen to about twice its size, punch it down, cover it up with the towel again, and place back in the oven for another 15 minutes or so.<br />
<br />
Pull dough out of the oven and separate into two equal parts. You can make 2 12" pizzas with this recipe. Lightly flour a surface and begin to roll out your dough. You may flip over and roll the dough on the floured side to make it easy on rolling it out without it sticking. I used a pizza stone and a cookie pan for my pizzas and I loved the way it came out with both. Sprinkle cornmeal on your pizza pan or stone and carefully place your rolled out dough on top. Stretch to the edges and make a crust by folding over and pinching the edges.<br />
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For the pizza:<br />
Pour about 1/2 cup of enchilada sauce on the dough and spread. You may add as much or as little sauce as you like. I sprinkled a little bit of mozzarella first, then added about 1/4 of the ground beef mixture, followed by some chopped green bell peppers and olives, as shown below. Top this with the shredded taco cheese and add more beef, bell pepper and olives. Sprinkle some more cheese on those toppings. I like to layer my toppings - a sprinkle of cheese/toppings/more cheese/more toppings. You will end up using half of your ingredients for each pizza (half a pound of beef, half bell pepper, and half a can of olives per pizza). Top your next pizza as you wish and bake at 325 for 25 minutes. Enjoy!<br />
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Thank you so much for looking! Now go bake something and spread some "delicioso"!<br />
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<br />Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-32008787134758091522014-04-22T18:17:00.001-07:002014-04-22T18:17:45.465-07:00Spring Velvet Cake Pops<div class="separator" style="clear: both; text-align: center;">
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As soon as I saw <a href="http://www.duncanhines.com/products/cakes/spring-velvets-cake-mix/" target="_blank">Duncan Hines Spring Velvet Cake</a> mix, I knew I wanted to do something different with it. Pretty pink and yellow colors, perfect for spring! I didn't want to do a cake or cupcakes, and cookies would have been a good idea, but no. With those 3 out of the way, that only left one thing. CAKE POPS! Another reason I had to make the cake pops? <a href="http://www.wilton.com/" target="_blank">Wilton</a>'s Spring colored nonpareils. They were just so pastel and pretty!<br />
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I always use homemade frosting for my cakes and cupcakes, but decided I would go with Duncan Hines canned cream cheese frosting this time and I am so glad I did. They turned out delicious! My plan was to get this rolled out before Easter, but THAT didn't work out. Oh well! Who needs a holiday to eat cake pops?! I sure don't!<br />
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Ingredients:<br />
Duncan Hines Spring Velvet Cake Mix<br />
Ingredients needed to bake the cake (eggs, butter, water)<br />
Non-Stick spray for pans<br />
Duncan Hines Cream Cheese Frosting<br />
Wilton Sprinkles<br />
1 package of White <a href="http://candiquik.com/" target="_blank">CandiQuik</a> or store brand candy coating (I buy the Kroger Brand and it melts beautifully)<br />
Sticks for your cake pops, or you are more than welcome to make cake balls<br />
M&Ms are completely optional, I used them since it was Easter and they were pretty. ;) I also used a bright set of Cake Mate sprinkles I thought were pretty.<br />
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Method:<br />
Bake your cake as directed on the box. I used two 8 inch cake pans to bake the cakes and baked them for 35 minutes. After your cakes have cooled, break off large pieces and pulse in batches in a food processor until the cake resembles coarse crumbs. If you do not have a food processor, you can use the tines of a fork to pull through the cake and crumble it up. Make sure to keep each color separate in two different bowls.<br />
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Next, mix your cream cheese frosting into your cake crumbs. I used approximately 1/2 cup of frosting per 8 inch layer. The mixture was not too dry and not too sticky. When everything appears to be well blended, start making 1 - 1 1/2 inch balls. I made my balls and then smoothed them out with the ball shaped <a href="http://www.mylittlecupcakepop.com/" target="_blank">My Little Cupcake Pop</a> mold, wiping off the excess (and possibly sneaking in bites of the extra).<br />
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Pop the cake balls into the refrigerator for a little while. By a little while, I mean the time it takes to melt your candy coating and following the directions on the packaging as microwave times vary for everyone. What works for me may not work for you. I used a small Rival crock pot I got on sale after Christmas, but I had to be super careful and had to keep on stirring because this one tends to overheat and I have had the candy coating get scorched before. When the candy coating is melted, bring the cake balls back out, and dip the end of a stick about 1/2 to 3/4 inches into the coating, and insert into the cake ball, a little more than halfway. You don't want it to fall out easily when you are dipping. Do this until they are all done, unless you are making cake balls.<br />
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Pop the cake pops into the freezer for about 15 minutes to help the sticks get "anchored" into the cake balls, as this will make your dipping process MUCH easier.<br />
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In the meantime, occasionally stir the candy coating to avoid scorching if you are using a mini crock pot like mine, or wait until the end of the 15 minutes are up to reheat the candy coating if needed.<br />
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Pull the cake pops out of the freezer and begin your dipping process. Let the excess drip off the pop, slowly turning the stick over the melted coating. The frozen pop will help the coating harden a bit quicker, but add the sprinkles while the coating is melted enough to help it adhere. It's a very tricky process, but it can be done! It helped to have some paper plates to let the sprinkles fall on, creating less mess and helping with the collection of sprinkles in a baggie later. Don't dip your pop into the sprinkles, just turn the cake pop around while sprinkling over it. I have a rectangular artificial flower arrangement piece of foam that helps to stick the pop sticks in as they set. It would be a HUGE help, unless you have a cake pop holder, which in this case, makes you very lucky! Be creative, and enjoy these sweet treats! Don't get frustrated with the process if you have trouble. If your pop gets too soft, you can always put it back in the freezer for a little while and the start the dipping process again.<br />
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One of my favorite bloggers, <a href="http://www.lovefromtheoven.com/" target="_blank">Love from the Oven</a>, has some AMAZING cake pop tricks if you want to check the link out <a href="http://www.lovefromtheoven.com/2012/02/15/how-to-make-cakepops-tips-tricks-advice-links-resources/" target="_blank">HERE</a>.<br />
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Thank you so much for looking! Now go dip up some YUM!<br />
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As always, I welcome your questions, comments, and ideas!<br />
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XOXO,<br />
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Diana<br />
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<br />Anonymoushttp://www.blogger.com/profile/05086042880378006553noreply@blogger.com0tag:blogger.com,1999:blog-7457203423418185155.post-15657098400226948802014-04-17T11:37:00.000-07:002014-04-17T11:37:01.066-07:00Italian Zucchini Boats<br />
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So I don't have much to say in this post, other than there wasn't much to making this healthy meal! (AndI wish I had better lighting!) I had seen a recipe for something with zucchini and inspiration struck! Why not stuff them and make them a meal? The great thing about these zucchini boats is that you can use your preferred meat (ground beef or ground turkey, etc.), preferred spaghetti sauce (in a jar or use your own recipe), top it with cheese (or not), the only thing you can't change is the zucchini. Well, maybe you can. Yellow squash? Though I am guessing those might bake up too squishy?! In any case, these were super easy and delicious, and healthy to boot.<br />
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Ingredients:</div>
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6 zucchini, cut in half lengthwise, seeds removed</div>
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1 lb Ground turkey (what I used) or ground meat of choice</div>
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Italian seasoning</div>
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Salt to taste</div>
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Spaghetti/Marinara sauce of choice</div>
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Mozzarella cheese for topping (optional)</div>
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Directions:</div>
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Brown your meat and season to taste. I am not adding the measurements of what I used because everyone likes to season differently; though I did use garlic powder, minced garlic, and oregano for mine since I was out of Italian seasoning. I am sure the addition of finely chopped fresh onion would be wonderful!</div>
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While the meat is browning, wash and cut the ends of your zucchini and cut your zucchini lengthwise. I found it best to scoop out the seeds with a melon baller (pictured below) in a see-saw motion with my hand. You can scrape down if you'd like, just find what works best for you. It may take a little doing, but I got the hang of it pretty quick. </div>
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<span style="text-align: start;">After your meat is browned, add your sauce and let simmer for about 10 minutes for the flavors to meld. Fill each "boat" with a spoon as pictured below, then place in a 350 degree oven. My zucchini took about 35-40 minutes to bake. At the 35 minute mark, I took the zucchini out and sprinkled shredded cheese on top and let it bake for 5 more minutes. </span></div>
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Enjoy! Thank you so much for looking, now go bake something and spread some YUM!<br />
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As always, I welcome your ideas, thoughts, questions and and comments!<br />
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Anonymoushttp://www.blogger.com/profile/00155802066345919584noreply@blogger.com0