tag:blogger.com,1999:blog-73257495810849235902024-03-13T00:28:22.656-07:00SPCookieQueenCookies, Food, Family and Friends, mixed with a little Fun. That's my secret recipe for happiness.Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.comBlogger232125tag:blogger.com,1999:blog-7325749581084923590.post-89767491216218396422016-07-14T10:12:00.003-07:002022-07-08T13:34:01.855-07:00Blackberry-Strawberry Balsamic Jam<div dir="ltr" style="text-align: left;" trbidi="on">
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The debate as to whether title this post Blackberry-Strawberry Balsamic Jam or Christmas in July raged on in my mind for hours I assure you. "I've been having a year", or polite speak for I'm completely over "everything" and can we please move on already. I'm hoping it's a case of riding out the bad in order to truly appreciate the good. The weather here goes from tolerable to "welcome to the eternal inferno" in a matter of seconds it seems and I've been struggling to find my get up and go (because it got up and went ages ago). The fruit orchards that surround the area I live have little tolerance for my journey to "find" myself. Don't worry though, that fruit got a heated surprise: a bubbling cauldron of sugar and aged balsamic vinegar, bwuahaha. (Wow, I really need to get a life or a therapist, not sure which?)<br />
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Probably the therapist, since I picked a 106-degree day to spend perched in front of the stove stirring pots of jam. I always start out thinking, oh a couple jars should do me and before I know it I have three cases of jam staring at me and a few days missing. I added some jars of Peach, Nectarine, Satsuma Plum, Blackberry-White Pepper, and Strawberry to the line-up for good measure. Then I got to thinking about it, I made way more than I need for the year so I guess it's time to pawn some of this bounty off on kindly folks. Then I got to thinking well the weather did drop down to a pleasant 102; might as well fire up the oven and bake cookies to send to the kindly jam recipients. Poof, I think we now have Christmas in July. (Poof, internal memo to sign up for that brain transplant when they become available straight away because mine is on the fritz these days!)<br />
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<u>Strawberry-Blackberry Balsamic Jam</u><br />
1 pound strawberries, hulled and cut in half<br />
1 pound blackberries<br />
16 ounces sugar<br />
3 ounces balsamic vinegar<br />
1 tablespoon low-sugar powdered pectin (optional)<br />
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Add the strawberries, blackberries, sugar, and vinegar to a 4-quart saucepan; bring to a boil on medium-high heat. Add the pectin at this point if using. Turn the heat down a little if it is boiling over or scorching. Boil and stir the jam for 15 minutes if using pectin, for 20-25 if not using pectin. I usually prefer a looser setting jam so I forgo it, but it's up to you. Skim the top of the jam for any "jam scum" as I like to affectionately call it (whitish foam also works) before placing in jars if you want a cleaner finished product.<br />
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Sterilize (3) 8-ounce glass jars and bands. Also have on hand (3) jar lid seals. Place the hot jam into the clean jars; wipe rims with a clean towel, place lids and bands on and process in a hot water bath for 10 minutes. The unopened jars will last for up to one year if stored in a cool dark place. For more detailed processing instructions you may find this post helpful <a href="http://www.spcookiequeen.com/2011/07/apricot-and-garam-masala-jam.html">Apricot and Garam Masala Jam</a>. It you plan on eating all the jam within a few weeks, you can skip hot water processing and store it in the fridge. <br />
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There is something quite therapeutic about rolling out cookie dough, I find it hard to even explain. Recipe for the <a href="http://www.spcookiequeen.com/2011/11/chocolate-crinkles-for-grieving.html">chocolate crinkles</a> if you so desire, these never fail to bring smiles.<br />
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There is something even more therapeutic about scarfing down a Peanut Butter and Blackberry-Strawberry Balsamic Jam, Oatmeal Shortbread Sandwich that is even harder to explain. Actually I don't think I can ever eat a PB&J on bread again and ever look at it the same way again. Funny how life changes us, for the better I hope. </div>
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Enjoy,</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com2tag:blogger.com,1999:blog-7325749581084923590.post-10840550923640019952016-05-26T08:56:00.001-07:002018-03-29T09:30:44.515-07:00Pumpkin, Brown Butter, Pine Nut-Rosemary Brittle Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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"Sometimes you have to kiss a lot of frogs before you find a real prince." This saying fits perfectly with the journey these cookies went on before they landed here and were deemed worthy by the Queen to set before thou. I baked these Soft Pumpkin Cookies with Brown Butter Buttercream and Pine Nut-Rosemary Brittle for Mother's Day gifts and to say they were received in royal fashion is an understatement. I guess eating all those ugly frogs to get to a real prince was worth the treadmill time after all. <br />
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<u>Proclamation from the Queen:</u> "Go forth loyal subjects and make your cookie calorie consumption for the weekend count." Don't be like the Queen who will shove any old frog in her mouth for the benefit of her subjects. (The shame is real.)<br />
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Soft Pumpkin Cookies with Brown Butter Buttercream and Pine Nut-Rosemary Brittle</u> <br />
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<u>Frosting:</u> </div>
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1/2 cup unsalted butter</div>
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4 tablespoons unsalted butter, room temperature </div>
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3 cups powdered sugar </div>
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2-3 tablespoons heavy cream </div>
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Pinch sea salt </div>
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1. Place 1/2 cup of the butter in a small pot and place on a burner on medium-low heat, let cook for 7-10 minutes until the butter is nice and browned. Place the pot in the fridge (or freezer) until the butter is firm again. </div>
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2. Mix and bake cookie dough while the butter is firming up. </div>
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<u>Cookies: </u></div>
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3/4 cup (12 tablespoons) unsalted butter, room temperature </div>
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2/3 cup granulated sugar </div>
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2/3 cup light brown sugar, packed </div>
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1/2 cup pumpkin puree </div>
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2 eggs </div>
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2 1/4 cups all-purpose flour </div>
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1 teaspoon baking soda </div>
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1 teaspoon ground cinnamon </div>
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1/2 teaspoon pumpkin pie spice </div>
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1/2 teaspoon salt </div>
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1 teaspoon pure vanilla extract </div>
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1. Heat oven to 375 degrees F. </div>
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2. Combine in a large mixing bowl butter, granulated sugar, and brown sugar, mix on low speed until well incorporated. Add pumpkin puree, eggs, flour, baking soda, cinnamon, pumpkin pie spice, salt, and vanilla. Stir well until combined. (If you have a whole can of puree you can freeze the remainder or use it in pancakes or waffles.) </div>
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3. Scoop heaping tablespoon sized balls of dough onto baking sheets that are prepared with parchment or silicone mats. Place balls a few inches apart, about 12 per sheet. Should get about 48 cookies from the dough. (A cookie scoop works really well for a soft dough like this one.)<br />
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4. Bake one tray of cookies on the middle rack of the oven for 8-10 minutes, repeat for rest of trays. The cookie will just barely spring back when ready. Place cookies on cooling rack to completely cool, or just lift off the whole sheet of parchment and leave it on the counter to cool.</div>
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5. Remove browned butter from fridge and add to the bowl of a mixer along with the additional 4 tablespoons of room temperature butter and start beating with a whisk attachment on low speed. Once softened add the powder sugar a little bit a time, starting and stopping the mixer to fully incorporate. Add the salt and cream and mix until the frosting is nice and fluffy. Add the frosting to a disposable piping bag with the tip snipped off and pipe on top of the cooled cookies. </div>
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<u>Pine Nut-Rosemary Brittle: </u></div>
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1/4 cup light corn syrup </div>
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1/2 cup granulated sugar </div>
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1/4 cup water </div>
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2 tablespoons unsalted butter, softened </div>
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2.25 ounces (about 1/2 cup) pine nuts, toasted </div>
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Pinch of flake sea salt </div>
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1/2 teaspoon fresh rosemary, finely minced </div>
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1. In a small skillet toast pine nuts on medium-low heat until slightly golden. Remove from heat and let cool. </div>
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2. In a small pot add the corn syrup, water, and granulated sugar. Bring to a boil on medium-high heat and let cook until a candy thermometer reaches 300 degrees or until it turns light amber in color. Whisk in butter and fold in nuts, salt, and rosemary. Pour mixture onto a baking sheet lined with a silicone mat or parchment and smooth to a thin layer with a silicone spatula. Once cool, break or cut into small pieces and place on top of the frosted cookies.<br />
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Go forth, enjoy your weekend, hang out in the company of some real princes for a change, you deserve it. </div>
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The Queen!</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com4tag:blogger.com,1999:blog-7325749581084923590.post-41456377440960750272016-05-05T12:12:00.001-07:002018-03-28T09:15:07.732-07:00Southwest road trip - it's not Italy, but....<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the things I’ve been focusing on this year is flexibility. Adapting faster and letting worries fall away quicker. I’m nowhere near mastering any of these things, but I feel like I’ve at least taken strides. Last year I knew that our 25th wedding anniversary was fast approaching and I knew exactly how I wanted to celebrate it.<br />
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Sometimes though our plans and our budgets don't exist on the same plane. A decision was made that just hanging out surrounded by nature and our two favorite four-legged friends would make us the happiest. We rented an RV from a local rental place and headed out of California, drove through Nevada and headed for Utah and Arizona. We spent 10 days driving and hiking sun up to sunset at Zion, Bryce, Grand Canyon, Arches, and Canyonlands Needles & Island in the Sky. Imagine our delight when we pulled up to the gate at Zion and they told us that all the National Parks were free for the week in celebration of their 100th anniversary. (I believe it is the equivalent of winning the money challenged folks lottery! Yes!!)</div>
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Things have changed so fast and in so many ways around here in the last year, one of those changes has been the demand on my time. I still scratch my head at the thought that soon we can call ourselves empty nesters. Our youngest decided at the end of last year that she was ready to take on the world. I’m still not sure if the world is ready for her, but I’m working on reconciling that one. Our oldest still lives here a few hours a week when she isn’t working or with her boyfriend. So it’s just the two of us most of the time. And yet we hadn’t really embraced our new status nor made any plans for filling the next 25 years. Just thinking that far in advance puts me into a cold sweat.</div>
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(At least I'm pretty sure these two will never move out since we've made them way too comfortable. Although Ted is still a little peeved at us for bringing him and his brother to a Doggy Dude Ranch some of the days we hiked.)</div>
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I knew while snapping away with my camera that pictures could never do justice to what I was experiencing. The past was all around me, I spent the days not only hiking to see what was around every bend, but daydreaming about all of those who had come before me. I’ve heard people describe being in the parks as a transcendent experience and it’s true. I felt it and I also feel that I didn’t have nearly enough time in them. The parks we visited provided such a wonderful sense of solitude, there were so many quiet moments where I found myself completely lost, and I absolutely loved it. </div>
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We would have to put hiking Zion National Park as one of our top favorites of all time, the landscape variation was incredible, there were so many different ways to view the elevations. We hiked bottom of the canyon, middle canyon, and some upper fall areas, but unfortunately couldn't hike the narrows because of flash flood warnings. My first impression was disbelief at just how much color and foliage was on display, not to mention the impressive canyon walls.</div>
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It was such a joy to be able to hike right underneath the falls and feel the spray kissing your face.</div>
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Bryce National Park was another favorite hike. The night we arrived there were snowflakes falling on the ground, glad we had extra jackets with us. We took a shuttle to the upper rim and hiked about half way down and then went on a trail leading us to the canyon floor. It was a nice gradual downhill, but about half way back up I thought I was going to lose Hot Dog Dude. I told him no way I was towing him back up. </div>
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The Grand Canyon, I think the name pretty much says it all. We arrived there our first evening at sunset and walked a little bit of the rim trail, it was eerily quite and sublime. We went back the next day hoping to take a trail down into the canyon, but since I tried to kill Hot Dog Dude the day before (his words, not mine) we settled on rim trails. I loved our rim trail hike, but the crowds during the day were big, the shuttle buses were packed, and slow was an understatement. It took us an hour and a half to get back to where we parked at days end. I felt we could have walked faster and probably would have had we not already covered many miles for the day.</div>
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We drove to Sedona the next day after leaving the Grand Canyon and were so disappointed when we found the trail parking lots full and the downtown overtaken by tour buses. We couldn't find a spot to park anywhere. We wanted to at least enjoy a nice lunch in Sedona, but had to settle for a sandwich while plotting where to go next. Sedona while beautiful was too Disneyland for our taste. That is when I told Hot Dog Dude, "We messed up, I want to see more of Utah, and can we go back"? He replied, "Let's go"! We hit the road and drove hundreds more miles without stopping. Way to kill the day, but live and learn.</div>
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We spent the night in a small town called Monticello, got an early morning start and headed to Canyonlands Needles where the cutest welcoming committee greeted us. My best advice to you for being in such remote locations with spotty cell and internet service is that a road atlas is your best friend, it saved us from the "we need directions argument" many times. </div>
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Driving into Canyonlands was not only beautiful, but watching the rock climbers scale the buttes was awe-inspiring. We enjoyed hiking the mostly primitive trails to see some pueblo ruins, and even petroglyphs. </div>
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We also stayed in the town of Moab, which has great access to Canyonlands and Arches. It's four-wheel country up there and so much of the canyons can only be reached by off-road vehicles. We spent most of our time on foot, but next time plan to rent an off-road vehicle in town so we can see more of the canyons. There is something about finding a little bright spot in a desert landscape that is so enjoyable. </div>
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Arches National Park</div>
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Arches National Park was another of our top favorites, the park while busy was so spread out and when out on trails we definitely got the sense of being the only ones out there. Doesn't the photo below look like two turtles smooching? Must have been the romantic sunset we were experiencing. </div>
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Museums, pizza, wine, and gelato in Italy are still on my one-day list. Soothing my soul in nature for 10 unscheduled days of peace, beauty and relaxation are crossed off my bucket list, at least for the moment.</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com4tag:blogger.com,1999:blog-7325749581084923590.post-75904759815523551252016-04-11T17:41:00.000-07:002018-03-28T09:10:54.640-07:00Birthday Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I had a chance to take my sister-in-law out for dinner and help her celebrate her birthday this weekend. It was so much fun going out, wandering about the city, and just having a small little celebration. I love celebrating as much as the next person, but it usually involves days upon days of prep work, cleaning, shopping, decorating, and more clean up. We have already had several events here this year and helped celebrate some monumental occasions.</div>
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Oh Ted, the ever shameless party animal.</div>
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We kicked off January right helping my mom celebrate 72 years with 72 mini cupcake trifles. </div>
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<div style="text-align: left;">
I'd explain how to make these little masterpieces but after delving into three different cake batters, three fillings, and three different buttercreams, I just figure I lost you after three different cake batters. I won't dare scare you with the amount of dish washing required.</div>
<div style="text-align: center;">
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<div style="text-align: left;">
February rolled around and so did the decade ticker for my sister. Hey, it's not everyday your younger sister turns 40 and you stay 39. It's a complicated algorithm I'm working on the patent for at the moment. </div>
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March stormed in and it was birthday after birthday including helping "Beer" and "Old Spice" (my brother-in-law and dad) whoop it up in grand style. By-the-way, "Beer" said his beer cupcakes were the best cupcakes ever and demands I make them again soon for him, so when that happens I will write down the recipe so I can actually share it.</div>
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Today I was supposed to be on vacation (which has been rescheduled for the third time already) but instead I'm in my office working. Just sitting here daydreaming about when I'll get to take off and lace up my hiking boots up and about why I didn't hold back some of those cookies for myself. Good thing there is still plenty of time left this month to fix both. </div>
<div>
<br /></div>
<div>
<u>Birthday Chocolate Chip Cookies with Pretzels and Peanuts</u></div>
<div>
1 cup all-purpose flour</div>
<div>
3/4 cup bread flour</div>
<div>
3/4 teaspoon baking soda</div>
<div>
3/4 teaspoon baking powder</div>
<div>
3/4 teaspoon Kosher salt</div>
<div>
10 tablespoons butter (1 stick + 2 tablespoons) unsalted butter, room temperature</div>
<div>
1/2 cup light brown sugar</div>
<div>
1/2 cup granulated sugar</div>
<div>
1 large egg</div>
<div>
1 teaspoon pure vanilla extract</div>
<div>
1 cup semi-sweet chocolate chips</div>
<div>
1 cup roasted and salted peanut halves</div>
<div>
3/4 cup sourdough pretzels, crushed into pieces</div>
<div>
<br /></div>
<div>
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.</div>
<div>
<br /></div>
<div>
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 2-3 minutes. Add egg and mix well. Stir in the vanilla. Turn mixer off and add dry ingredients and mix until just combined, 5 to 10 seconds. Fold in chocolate chips, peanuts, and pretzel bits. </div>
<div>
<br /></div>
<div>
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4-ounce mounds (small golf-ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet). Bake 13-15 minutes until golden brown but still soft. Transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.</div>
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Yield: 25-30 3-inch cookies</div>
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<br /></div>
<div>
Enjoy,</div>
<div>
<br /></div>
<div>
Gina<br />
<br />
<br />
<br />
<br /></div>
</div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com3tag:blogger.com,1999:blog-7325749581084923590.post-5005733701010483312016-03-28T20:24:00.002-07:002018-03-28T09:08:33.684-07:00Pineapple, Coconut, Lemon Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I knew it was an eventful week and that I've had a ton on my mind, but when I found myself curled up in a little ball under the blankets at 2 o'clock this afternoon I had to accept the fact I was indeed wore out. I think work, prepping for Easter, getting ready for vacation, and too much stress in general finally got the better of me. We had a lovely Easter and I hope all my guests enjoyed themselves, but each year it seems to get harder and harder to do what I've done in the previous years. </div>
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There were goodies galore and savories to spare. If I must come clean here you should know the dessert menu always gets written first and the savories are just an afterthought. I felt a <a href="http://www.spcookiequeen.com/2016/02/lemon-blueberry-flan-bundt-cake.html">Lemon-Blueberry Flan Bundt Cake</a> was in order, and that Brownie-Chocolate Mousse Trifles couldn't hurt, it wouldn't be the same without Carrot Cake Cupcakes with Cream Cheese Buttercream. The little ones would probably love some chocolate dipped Krispie Treats covered in sprinkles. Hopefully you are beginning to sense my affliction here. Only when I've fully engrossed myself in pounds of butter, bars of chocolate, and bags of sugar do I start to ponder that people may actually want some food to go with their dessert. Folks tend to show up over here like starved animals and expect the full spectrum, you know real people food like ham, quiche, lasagna, stuffed chicken breasts, salads, etc. and I usually oblige.</div>
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I used my meditation session this afternoon to contemplate the fact that I may indeed need to make some contingency plans for the years to come. Why can't I just be one of those folks who grabs the boxed ham dinner at the supermarket and goes on her merry little way? Why not, indeed?</div>
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On to some much lighter and lovelier happenings; my sweet friend Becky of <a href="http://bakingandcooking.yummly.com/">Baking and Cooking a tale of two loves</a> celebrated a birthday last week and after us discussing some great uses for freeze dried fruit, I thought I'd hook her up with some packs of the stuff and some of these Pineapple, Coconut, Lemon Bars to go with. I found a lovely recipe over on <a href="http://www.averiecooks.com/2014/05/tropical-escape-soft-pineapple-crumble-bars.html">Averie Cooks</a> and adapted it to highlight the dried fruit I've been eating by the shovel full these days.</div>
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<u><br /></u>
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<u><br /></u></div>
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<u>Pineapple, Coconut, Lemon Bars<o:p></o:p></u></div>
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<u>Crust:</u><o:p></o:p></div>
<div class="MsoNormal">
½ cup unsalted butter, (1 stick) – cut into 1-inch pieces<o:p></o:p></div>
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1-cup all-purpose flour<o:p></o:p></div>
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½ cup granulated sugar<o:p></o:p></div>
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½ teaspoon kosher salt<o:p></o:p></div>
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<u>Filling:</u><o:p></o:p></div>
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1 large egg<o:p></o:p></div>
<div class="MsoNormal">
½ cup granulated sugar<o:p></o:p></div>
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1/3-cup sour cream<o:p></o:p></div>
<div class="MsoNormal">
2 ounces fresh lemon juice (Meyer lemons preferably) (2 juicy
lemons should do)<o:p></o:p></div>
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Zest from 1 lemon<o:p></o:p></div>
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1 ½ teaspoons pure vanilla extract<o:p></o:p></div>
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¼ cup all-purpose flour<o:p></o:p></div>
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<u>Also need:</u><o:p></o:p></div>
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6 ounces dried baby pineapple, cut in ½-inch sized pieces<o:p></o:p></div>
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2 ounces roasted coconut chips<o:p></o:p></div>
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<br /></div>
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Preheat oven to 350 degrees F.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Line an 8-inch x 8-inch baking pan with aluminum foil and
spray with cooking spray.<span style="mso-spacerun: yes;"> </span>Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the bowl of a food processor add ½ cup butter, 1-cup
flour, ½ cup sugar, and ½ teaspoon salt and pulse to combine until the mixture
is the size of large crumbs.<span style="mso-spacerun: yes;"> </span>Or you can
use a bowl and two knives cutting the butter to achieve the same result.<span style="mso-spacerun: yes;"> </span>Reserve ¾ cup of the crumbs and put the rest
in the baking pan and pat down.<span style="mso-spacerun: yes;"> </span>Bake crust 10
minutes.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Combine in mixing bowl 1 egg, ½ cup sugar, 1/3-cup sour
cream, lemon juice, zest, vanilla, and flour.<span style="mso-spacerun: yes;">
</span>Mix well to combine.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
On top of cooked crust layer the dried pineapple and
coconut.<span style="mso-spacerun: yes;"> </span>Pour the filling over the top
and evenly spread rest of crumbs over the top.<br />
<br />
Return to oven and bake 35 minutes longer.<span style="mso-spacerun: yes;"> </span>Let
cool completely before removing from pan and cutting.<br />
<br />
I'm not sure which I enjoyed more the nap or these bars, but I think it's a very close competition. <br />
<br />
Enjoy,</div>
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<br />
Gina</div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com3tag:blogger.com,1999:blog-7325749581084923590.post-69430747652696212612016-03-17T14:48:00.003-07:002018-03-28T09:06:24.043-07:00Skillet Chicken Dinner with Artichokes and Sun-Dried Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-fWgJKZmRtSs/VushdVmO5KI/AAAAAAAALIM/bghG51r_0V8ygD6QGhb1jo3pi6IgX_VUg/s1600/IMG_4598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://4.bp.blogspot.com/-fWgJKZmRtSs/VushdVmO5KI/AAAAAAAALIM/bghG51r_0V8ygD6QGhb1jo3pi6IgX_VUg/s640/IMG_4598.JPG" width="640" /></a></div>
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Happy Saint Patrick’s Day!<span style="mso-spacerun: yes;">
</span>Today is your lucky day if you are feeling Irish, by
chance sporting a green ensemble, or partook in one too many green beers and
can’t muster the energy to think up an easy and fast dinner this evening.<span style="mso-spacerun: yes;"> </span>It’s been quite the busy week and despite
wanting to represent for the Irish and fix a corned beef with cabbage it’s just
not happening around here.<o:p></o:p></div>
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I was working in my office yesterday when I received a phone
call from HDD, “Tomorrow is Saint Patrick’s Day, right”?<span style="mso-spacerun: yes;"> </span>Me:<span style="mso-spacerun: yes;">
</span>“Yes, and your point is”. (Spoken with my eyes rolled back in my
head.)<span style="mso-spacerun: yes;"> </span>HDD:<span style="mso-spacerun: yes;"> </span>“Are we having corned beef”?<span style="mso-spacerun: yes;"> </span>Me:<span style="mso-spacerun: yes;">
</span>“Hell no, it’s gross and you can’t have it anyways”.<span style="mso-spacerun: yes;"> </span>(I thrive on my role as Joan Crawford in
Mommy Dearest, what can I say.)<span style="mso-spacerun: yes;">
</span>HDD:<span style="mso-spacerun: yes;"> </span>(Long sigh.)<span style="mso-spacerun: yes;"> </span>Fine. Click.<span style="mso-spacerun: yes;">
</span><o:p></o:p></div>
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HDD found out he has gout a few years ago and when he eats
certain proteins he gets a flare up and besides the limping around and
complaining; I’m the one who really suffers.<span style="mso-spacerun: yes;"> </span>So I’ve taken it upon myself to put some reforms into place and put us
on a mostly vegetarian diet, with the exception of a little chicken or fish.<span style="mso-spacerun: yes;"> </span>HDD has mostly gone along with the plan, but
I sense he is headed towards a major breakdown soon.<span style="mso-spacerun: yes;"> </span>All he does is drone on and on saying things
like, remember how good barbecued steak is, or I could really go for some prime
rib tonight.<span style="mso-spacerun: yes;"> </span>Dream on Hot Dog Dude;
dream on.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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There is an upside to HDD’s gout though; I’ve lost so much
weight my mother has made it her business to tell me I’m getting too thin<span style="mso-spacerun: yes;"> </span>(like there is such a thing).<span style="mso-spacerun: yes;"> </span>Also it’s keeping HDD on his toes because I
told him if I do make steak he will never know if it’s because I’m pissed or
just being nice.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<o:p><br /></o:p></div>
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<u>Chicken, Artichoke, Grains, and Sun-Dried Tomato Skillet<o:p></o:p></u></div>
<div class="MsoNormal">
2 tablespoons extra-virgin olive oil<o:p></o:p></div>
<div class="MsoNormal">
1-tablespoon butter<o:p></o:p></div>
<div class="MsoNormal">
1 medium yellow onion, finely chopped<o:p></o:p></div>
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1-pound chicken breast tenders, boneless and skinless<o:p></o:p></div>
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Salt<o:p></o:p></div>
<div class="MsoNormal">
Freshly ground black pepper<o:p></o:p></div>
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1-12 ounce jar marinated artichoke hearts, drained (discard liquid)<o:p></o:p></div>
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¾ cup shredded carrots<o:p></o:p></div>
<div class="MsoNormal">
¼ cup sun-dried tomato strips, packed in olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 ¼ cups mixed grains (I used a mix from Trader Joe’s with
couscous, quinoa, orzo, and baby garbanzo beans)<o:p></o:p></div>
<div class="MsoNormal">
3 cups veggie stock<br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Add olive oil and butter to a 12-inch skillet and heat on medium-high heat. Once butter is melted add onion and let cook for 4-5 minutes until starting to get translucent.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Add the chicken pieces, salt, and pepper and cook chicken on one side for 3-4 minutes, flip and cook another 3 minutes. </span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Spread the artichoke hearts, carrots, sun-dried tomatoes, and grains evenly over the chicken. Slowly pour the stock over the whole pan and bring to a boil.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Cover the pan with a lid; turn the heat down to medium and cook for 25 minutes.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Serves 4.</span></div>
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<a href="https://4.bp.blogspot.com/-9oLQtFYmOTA/Vushb1LGYJI/AAAAAAAALHs/zOuUdDsIaB4pozRVt_vDgmV5BG2nLu9WQ/s1600/IMG_4614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="425" src="https://4.bp.blogspot.com/-9oLQtFYmOTA/Vushb1LGYJI/AAAAAAAALHs/zOuUdDsIaB4pozRVt_vDgmV5BG2nLu9WQ/s640/IMG_4614.JPG" width="640" /></a></div>
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Happy Saint Patrick's Day! I only wish I had a piece of this <a href="https://kattyskitchen.wordpress.com/2016/03/16/irish-car-bomb-cake-2016-slainte/">Irish Car Bomb Cake</a> from Miss Katty to wash down my dinner tonight.</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com4tag:blogger.com,1999:blog-7325749581084923590.post-89928814386386659442016-03-10T13:22:00.002-08:002021-01-25T08:09:24.846-08:00Model Bakery English Muffins - Baked Not Fried<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-D7gS2xe-CWk/VuHcc28Q9PI/AAAAAAAALGk/iMVzL6WQ40E/s1600/Model%2BBakery%2BEnglish%2BMuffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://4.bp.blogspot.com/-D7gS2xe-CWk/VuHcc28Q9PI/AAAAAAAALGk/iMVzL6WQ40E/s640/Model%2BBakery%2BEnglish%2BMuffins.jpg" width="640" /></a></div>
<br />
I’ve been in a reflective sort of mood the last few days
after a visit from someone I haven’t seen in some time.<span style="mso-spacerun: yes;"> </span>Seeing this person stirred up a storm of
emotion, good, bad, and everything in between.<span style="mso-spacerun: yes;">
</span>I’ve been trying to move past some uncomfortable feelings about a
situation in which I no longer have any control.<span style="mso-spacerun: yes;"> </span>I’ve been desperately clinging to past hopes
and dreams, while the universe is now the one leading the charge.<span style="mso-spacerun: yes;"> </span>It’s unfair and unkind and many ways, but it
just is and I have to find a way to be okay with it.<o:p></o:p></div>
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<div class="MsoNormal">I wasn’t too excited about my first experience making
English muffins; actually they weren’t at all what I hoped for.<span style="mso-spacerun: yes;"> </span>With a little perseverance and quite a few
more tries I did finally land on a version that makes me smile from the inside
out.<span style="mso-spacerun: yes;"> </span>I’ve been making a ritual out of
baking these every few weeks now for the last few months, and one I don’t plan
on changing any time soon.<span style="mso-spacerun: yes;"> </span>The
original recipe calls for frying the muffins in Ghee and after several
experiments and lots of smoke alarms going off in my kitchen, I can now say
baking them as I’ve instructed is my preferred method. </div><div class="MsoNormal"><o:p></o:p></div>
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<a href="https://3.bp.blogspot.com/-oPo-h1AHn5k/VuHccGfu6_I/AAAAAAAALGk/0l352GHBqXM/s1600/English%2BMuffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-oPo-h1AHn5k/VuHccGfu6_I/AAAAAAAALGk/0l352GHBqXM/s640/English%2BMuffins.jpg" width="425" /></a></div>
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<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-align: center; text-autospace: none;">
<u><span style="mso-bidi-font-family: Helvetica;">Model Bakery’s English Muffins<o:p></o:p></span></u></div>
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<u><span style="mso-bidi-font-family: Helvetica;">Biga<o:p></o:p></span></u></div>
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<span style="mso-bidi-font-family: Helvetica;">1/4-cup water<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Helvetica;">1/2-cup (75 g) bread flour<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Helvetica;">3/4-teaspoon instant yeast<o:p></o:p></span></div>
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<u><span style="mso-bidi-font-family: Helvetica;">Dough<o:p></o:p></span></u></div>
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<span style="mso-bidi-font-family: Helvetica;">1 1/3 cups water<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Helvetica;">3/4-teaspoon instant yeast<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Helvetica;">1 tablespoon plus 1 teaspoon extra-virgin olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span style="mso-bidi-font-family: Helvetica;">1 1/2 teaspoons kosher salt<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span style="mso-bidi-font-family: Helvetica;">3 1/2 cups (510 g) unbleached all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; tab-stops: 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none;">
<span style="mso-bidi-font-family: Helvetica;">1/4 cup (35 g) yellow cornmeal, preferably stone ground<o:p></o:p></span></div>
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<span style="mso-bidi-font-family: Helvetica;">6 tablespoons melted clarified Butter (ghee)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Make biga:<span style="mso-spacerun: yes;"> </span>1 day before.<span style="mso-spacerun: yes;">
</span>Combine water, flour and yeast in a small bowl, cover tightly with
plastic wrap and refrigerate for 12-24 hours.<span style="mso-spacerun: yes;">
</span>I often forget to make the biga the night before, so if you desire to make
the muffins same day, leave the prepared biga on the counter in a warm spot for
2-3 hours and proceed with the recipe as follows.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Make dough:<span style="mso-spacerun: yes;"> </span>combine biga, water, yeast, olive oil, and
salt in the bowl of a stand mixer.<span style="mso-spacerun: yes;"> </span>Affix
the bowl to stand and add dough hook attachment and mix on low speed until
combined.<span style="mso-spacerun: yes;"> </span>Or mix by hand.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Mix in flour to make soft dough that
barely cleans the mixer.<span style="mso-spacerun: yes;"> </span>Knead on
medium-low speed about 8 minutes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Cover bowl with plastic wrap and let sit
2 hours.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Line two baking sheets with parchment
paper, brush with a little clarified butter and sprinkle lightly with
cornmeal.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 13pt; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; tab-stops: 1.0pt 14.0pt 28.0pt 56.0pt 84.0pt 112.0pt 140.0pt 168.0pt 196.0pt 224.0pt 3.5in 280.0pt 308.0pt 336.0pt; text-autospace: none; text-indent: -13pt;">
<!--[if !supportLists]--><span style="mso-bidi-font-family: Cambria; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman"; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant-caps: normal; font-weight: normal; font: 7.0pt "Times New Roman"; line-height: normal;"> </span></span></span><!--[endif]--><span style="mso-bidi-font-family: Helvetica;">Using a silicone spatula scrape the
dough out of the bowl onto a lightly floured work surface.<span style="mso-spacerun: yes;"> </span>Roll dough out with a rolling pin into a circle
about 3/4-inch thick.<span style="mso-spacerun: yes;"> </span>Cut the dough with
a 4-inch round cutter and place 6 muffins per baking sheet.<span style="mso-spacerun: yes;"> </span>Reroll scraps and cut as many as you can get.<span style="mso-spacerun: yes;"> </span>Sprinkle cornmeal on the top of the
rounds.<span style="mso-spacerun: yes;"> </span>Loosely cover the pans with
wrap.<span style="mso-spacerun: yes;"> </span>Let stand until the rounds have
increased by half, about 1 hour.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<a href="https://1.bp.blogspot.com/-22uCpKD1jL8/VuHcbVQ6FWI/AAAAAAAALGk/YMw5fxcMCAk/s1600/English%2BMuffins%2BProofing.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-22uCpKD1jL8/VuHcbVQ6FWI/AAAAAAAALGk/YMw5fxcMCAk/s400/English%2BMuffins%2BProofing.jpg" width="300" /></a></div>
<span style="text-indent: -13pt;"><span style="mso-list: Ignore;"><br /></span></span>
<span style="text-indent: -13pt;"><span style="mso-list: Ignore;">7.<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span></span><span style="text-indent: -13pt;">Preheat oven to 410 degrees F.<span style="mso-spacerun: yes;"> </span>Drizzle the top of the muffins with a little
of the clarified butter.<span style="mso-spacerun: yes;"> </span>Place one sheet
at a time on center rack and cook for 8 minutes, carefully flip the muffins,
and drizzle with a little more clarified butter.<span style="mso-spacerun: yes;"> </span>Cook 8 minutes longer.<span style="mso-spacerun: yes;"> </span>Cook second tray the same way and let cool
completely on cooling rack.</span><br />
<span style="text-indent: -13pt;"><span style="mso-list: Ignore;">8.<span style="font-family: "times new roman"; font-size: 7pt;"> </span></span></span><span style="text-indent: -13pt;">To serve, slice muffins in half and
lightly toast.<span style="mso-spacerun: yes;"> </span>A good way to store the
muffins is individually wrapped in plastic wrap and if you have more than you
think you will eat in 2 days put the remainder in the freezer.</span><br />
<br />
Makes 10-12
muffins depending on how thick you make them. </div>
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<a href="https://4.bp.blogspot.com/-25_cZBiyEaI/VuHccbToK3I/AAAAAAAALGk/PS9xdQuuTq8/s1600/Breakfast%2BMuffins.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-25_cZBiyEaI/VuHccbToK3I/AAAAAAAALGk/PS9xdQuuTq8/s400/Breakfast%2BMuffins.jpg" width="300" /></a></div>
<span style="mso-bidi-font-family: Helvetica;"><br /></span>
<span style="mso-bidi-font-family: Helvetica;">As for me I'm enjoying this spring, its fickle nature, and some smiling faces I adore. I'm also reminding myself, it's an evolution; not a revolution.</span><br />
<span style="mso-bidi-font-family: Helvetica;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-soJ_Nieof5A/VuHemOc_zHI/AAAAAAAALHU/DZXEdxQhMuQ/s1600/IMG_1178.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-soJ_Nieof5A/VuHemOc_zHI/AAAAAAAALHU/DZXEdxQhMuQ/s400/IMG_1178.jpg" width="300" /></a></div>
<br />
<span style="mso-bidi-font-family: Helvetica;">Enjoy,</span><br />
<span style="mso-bidi-font-family: Helvetica;"><br /></span>
<span style="mso-bidi-font-family: Helvetica;">Gina</span></div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com5tag:blogger.com,1999:blog-7325749581084923590.post-84799103063237417942016-03-07T17:15:00.001-08:002024-02-20T08:08:56.780-08:00Oatmeal, Apricot, Ginger, Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-9gCQ28-7yOs/Vt4e7cq6tgI/AAAAAAAALFg/4LJSWYt8KDI/s1600/IMG_1307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-9gCQ28-7yOs/Vt4e7cq6tgI/AAAAAAAALFg/4LJSWYt8KDI/s640/IMG_1307.JPG" width="640" /></a></div>
<br />
Some days I think I’ve seen and imagined it all. Who didn't revel when computer
screens came out in color instead of just green? I for one shouted hip-hip-hooray
when I got my very own working cellphone and no longer had to find a payphone
after getting a page. My cassette playing Walkman went straight into the donation pile when
CD’s hit my life. But I just can't wrap my imagination around this newest trend I came across on the Internet today. Before you start thinking I’ve gone and lost
it (which is partly true) I didn’t start this trend I’m a mere passenger on this
less than stable train.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<br /></div>
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Earlier I was just minding my own beeswax ogling some cheesecake
squares, a little dribble forming in the corner of my mouth, until I read the first
sentence of the post and bam she just dropped it out there: her troubles with
her menstrual cup.<span style="mso-spacerun: yes;"> </span>It takes quite a bit
for food to not occupy my every thought, you know like planning a picnic at a mortuary,
speaking of mortuaries did I ever mention the time Hot Dog Dude worked in one. </div>
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<br /></div>
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Maybe if we just switch topics and focus on cookies instead the world will be a better place. As a
matter of fact while you enjoy this cookie recipe I’m going to go toss all my
cups in the dishwasher because they all feel tainted now.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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<u>Oatmeal, Apricot, Ginger, Chocolate Chip Cookies<o:p></o:p></u></div>
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1 cup unsalted butter (2 sticks), softened<o:p></o:p></div>
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1 ½ cups light brown sugar, packed<o:p></o:p></div>
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¼ cup granulated sugar<o:p></o:p></div>
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1 ¾ cups all-purpose flour<o:p></o:p></div>
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¾ teaspoon baking soda<o:p></o:p></div>
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¾ teaspoon baking powder<o:p></o:p></div>
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½ teaspoon salt<o:p></o:p></div>
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1 teaspoon ground cinnamon<o:p></o:p></div>
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1 teaspoon ground ginger <o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
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2 teaspoons pure vanilla extract<o:p></o:p></div>
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3 cups old-fashioned rolled oats<o:p></o:p></div>
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1 cup dried apricots, chopped into small pieces<o:p></o:p></div>
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1 cup semi-sweet chocolate chips<o:p></o:p></div>
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8 ounces white chocolate<br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Preheat oven to 350 degrees F.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Add the butter to a bowl of a mixer and mix on low speed until light and fluffy.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Add the brown sugar and white sugar to the bowl of the mixer and mix on low speed until combined.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">To the bowl add the flour, baking soda, baking powder, salt, cinnamon, ginger, eggs, and vanilla and mix on low speed until combined.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Add the oats, apricots, and chocolate chips and mix on low speed until combined.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Line baking sheets with parchment paper or silicone mats and scoop large rounded tablespoon sized amounts of dough a few inches apart on the paper. Repeat. Should get about 4 dozen cookies depending on the size cookies you scoop.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Bake for 12-15 minutes until cookies are set and starting to brown a bit on the edges.</span><br />
<span style="text-indent: -0.25in;"><br /></span>
<span style="text-indent: -0.25in;">Let cool. When the cookies are completely cooled melt the white chocolate in a double boiler, place in a piping bag and drizzle over the tops.</span><br />
<br />
Gina</div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com1tag:blogger.com,1999:blog-7325749581084923590.post-44488811708893135812016-02-29T14:54:00.000-08:002018-03-28T08:46:59.547-07:00Lemon-Blueberry-Flan Bundt Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<a data-flickr-embed="true" href="https://www.flickr.com/photos/19048475@N07/25386659825/in/photostream/" title="Lemon, Blueberry Masterpiece"><img alt="Lemon, Blueberry Masterpiece" height="425" src="https://farm2.staticflickr.com/1460/25386659825_9971a20001_o.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<br />
Ever had one of those "I've lost it and my mind has left my body" moments? Okay, well maybe I'm the only one, but Saturday I lost it. After dealing with what can only be described as way too much stupid the last few months I walked downstairs half-asleep, hadn't even turned on the lights yet and stepped in dog pee(I should also mention this has been a recurring theme as of late). I'm not quite sure whom I yelled at more Hot Dog Dude or the one who I knew was really responsible - Rusty. Yes I'm naming names; despite having two children Ted has always been my favorite (there I said it). For years I always had my suspicions about Rusty, he just has the yeah I did it and what the hell are you going to do about it look about him. I can't even tell you how many times I've come home from being out to find bathroom trash strewn from the upstairs to the downstairs. <br />
<br />
I went to yoga this morning and said, "Namaste" and everything which I think means bye-bye to all the drama you dealt with before you got here, but I'm still feeling a little on edge, so let's go to a happy place and talk about this light, luscious, lemon-blueberry-flan cake. I have it on good authority that you can serve this cake to someone and it pretty much negates anything that happened previously. Yep, slate wiped clean.<br />
<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/19048475@N07/25360381506/in/dateposted-public/" style="margin-left: 1em; margin-right: 1em;" title="Lemon Blueberry Bundt"><img alt="Lemon Blueberry Bundt" height="640" src="https://farm2.staticflickr.com/1656/25360381506_4c910cb54b_o.jpg" width="426" /></a></div>
<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<u>Lemon-Blueberry Masterpiece</u> (as aptly named by my lovely niece)<br />
<br />
Lemon Flan:<br />
3 cups - 2% milk (whole would work fine too)<br />
1 cup - granulated sugar<br />
1 tablespoon - lemon zest<br />
4 tablespoons - lemon juice<br />
8 egg yolks, beaten (reserve 4 of the whites for the cake batter)<br />
<br />
Lemon-Blueberry Cake:<br />
1/2 cup - vegetable oil<br />
1/2 cup - unsalted butter, melted<br />
2 1/2 cups - all-purpose flour<br />
1/2 teaspoon - baking powder<br />
1/2 teaspoon - baking soda<br />
1 teaspoon - salt<br />
1 tablespoon - lemon zest<br />
1/4 cup - lemon juice<br />
1 1/2 cups - granulated sugar<br />
1 cup - low-fat buttermilk<br />
4 egg whites, whipped to soft peaks<br />
6 ounces - fresh blueberries<br />
<br />
1. Rub a 12-cup capacity bundt pan with softened butter and spray with non-stick spray for good measure.<br />
2. Move the oven rack to the lower 2/3-rds and preheat to 350 degrees F.<br />
3. Put on a couple cups of water on in a tea kettle to boil.<br />
4. Whip the 4 egg whites in the bowl of a mixer or by hand until soft peaks form. Set aside.<br />
5. In another large bowl add vegetable oil, butter, flour, baking powder, baking soda, salt, lemon zest, lemon juice, granulated sugar, buttermilk and mix until combined. Fold in egg whites and then fold in blueberries until well combined. Pour cake into the bottom of the bundt pan.<br />
6. In a small saucepan combine milk, sugar, lemon zest, and lemon juice and heat on medium until hot.<br />
7. Ladle a little bit of the milk into the egg yolks, whisking and then adding a little more milk, then add the eggs back into the saucepan and heat for one more minute.<br />
8. Strain the custard with a fine sieve to remove the curdled bits that will have formed from the lemon, and slowly pour the custard over the cake batter already in the pan.<br />
9. Place the bundt pan in a large roasting pan and pour a couple inches of boiling water in, place carefully in the oven.<br />
10. Bake 60-70 minutes uncovered, until a toothpick inserted comes out from the cake clean.<br />
11. Remove cake from roasting pan and let cool on the counter for 45 minutes and then place in the fridge to cool for another 15-20 minutes.<br />
12. Invert the cake onto a serving platter and keep in the fridge until really cold and ready to serve.<br />
<br />
If this cake doesn't get you out of the doghouse, what exactly did you do, and can you share with the whole class please. I can use a little levity around here.<br />
<br />
Enjoy,<br />
<br />
Gina<br />
<br />
<br />
<br /></div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com3tag:blogger.com,1999:blog-7325749581084923590.post-67161252218216880872016-02-23T15:02:00.002-08:002022-09-10T09:21:15.739-07:00Arugula, Fennel, Blueberry, Toasted Almond Salad<div dir="ltr" style="text-align: left;" trbidi="on">
I find going to the gym not only provides my body with the exercise it needs but my mind the fodder it needs on occasion. I was standing around with a few ladies waiting for our class instructor to arrive when two of them struck up the conversation of "jonesing" (their words, so not mine) for new ink. Then they proceeded to lift up articles of clothing to exhibit their hidden treasures and compare notes; which area was the most painful, which empty spots they had future plans for. I felt slightly (actually make that extremely) uncomfortable at the moment. How does one bow out of such an indelicate conversation and not seem like a total wet blanket? I have surgery scars and other battle scars from falling out of a tree when I was little but no purposely-placed curiosities. <br />
<br />
Not that I haven't entertained the idea from time to time, but I could never come up with a real reason to subject myself to pain on purpose. I still vividly recall that my grandfather had an old lady on his arm. She was a wrinkly old prune with a sourpuss face. As a young child I'm supposing my brain didn't know how to extrapolate that as you age the skin wrinkles and losses its collagen and elasticity and so goes anything you have placed on it. <br />
<br />
I think it's time we slow the song down over here now, put on some easy listening and relax with an exceptional arugula salad selected for your eating pleasure:<br />
<br />
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<a href="https://4.bp.blogspot.com/-XxcJ2GbBQmc/VszZHTUzMbI/AAAAAAAALD8/AZhaqKCODd4/s1600/arugula%2Bblueberry%2Bsalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-XxcJ2GbBQmc/VszZHTUzMbI/AAAAAAAALD8/AZhaqKCODd4/s640/arugula%2Bblueberry%2Bsalad.jpg" width="640" /></a></div>
<br />
<u>Arugula, Fennel, Blueberry, Toasted Almond Salad</u><br />
<div>
<br /></div>
<div>
Dressing:<br />
<div>
4 tablespoons minced shallot </div>
<div>
5 tablespoons white balsamic vinegar</div>
<div>
2 tablespoons honey</div>
<div>
½ cup extra virgin olive oil</div>
<div>
1 teaspoon kosher salt</div>
<div>
½ teaspoon freshly ground black pepper</div>
<div>
<br /></div>
<div>
Combine all the ingredients in a small jar (a mason jar works great) and shake or stir until combined. Store leftover dressing in the fridge. </div>
<div>
<br /></div>
<div>
Salad:</div>
<div>
7 ounces arugula</div>
<div>
1/3 cup sliced almonds, lightly toasted in a small skillet</div>
<div>
6 ounces fresh blueberries</div>
<div>
1 medium sized fennel bulb (white part), shaved thinly </div>
<div>
<br /></div>
<div>
Place the arugula, almonds, blueberries, and fennel in a large salad bowl and toss with the dressing just prior to serving.<br />
<br /></div>
<div>
I also know it's probably a good thing I don't tell people about my strange food hobby, I can only imagine what kind of internal head convos they'd be having. <br />
<br />
Enjoy,<br />
<br />
Gina</div>
</div>
</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com3tag:blogger.com,1999:blog-7325749581084923590.post-19985553324925251002016-02-15T15:00:00.000-08:002018-03-28T08:38:08.790-07:00Strawberry, Marshmallow, Dark Chocolate Sugar Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Should we just get down to brass tacks and I try with all my might to persuade you that you need these Strawberry, Marshmallow, Dark Chocolate Sugar Cookies in your life to make it complete? Perhaps it's necessary to fill a void, a reason to cheat on that diet (that you knew deep down you weren't sticking to anyways), a salve to soothe away winter blues. I could even argue the case that these lovely treats contain mood lifting dark chocolate and real strawberries, but really now; stare deeply into their little pink hearts, you know resistance is futile. </div>
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Face it we all have our growing lists of crap-to-do and limited amounts of time to do it in. I think I'm becoming a master of distraction and can easily convince my vast expanse of a wandering mind that there are a million other things I need to be doing than sitting down working these days. For one, my chaturanga got up and left, actually I'm not sure if it ever really liked me that much anyhow but I do miss it so. Baking and my lack of it the last few months was something else I sorely missed so I rounded up all the energy and focus I could and whipped up some treats to share with my Valentines. It was a good salve and I enjoyed the time immersed in it, one day at a time, I'm going to get there. I have no idea where "there" is but I know I'll recognize it when I see it.</div>
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Until you get to your "there" perhaps you should immerse yourself in a kitchen filled with the aroma of strawberries, the sweetness of soft fluffy marshmallow needing to be licked off your sticky fingers, or perhaps disposing of all the wayward melty chocolate and errant sprinkles is more your speed. Either way we all can get something we want out of the deal.</div>
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<u>Strawberry Sugar Cookies</u><br />
1.2 ounces freeze dried strawberries<br />
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1 cup unsalted butter, room temperature</div>
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1 cup granulated sugar</div>
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1 large egg</div>
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3 cups all-purpose flour</div>
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1/4 teaspoon salt</div>
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1. Heat oven to 350 degrees F. </div>
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2. Place the strawberries in the bowl of a food processor or blender and pulse until they are a powder. Sift the powder through a fine sieve and discard any larger pieces that are left. Set aside.</div>
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3. Add the butter and sugar to a mixing bowl and mix until the butter is lighter in color and fluffy.</div>
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4. Add the egg, strawberry powder, flour, and salt and mix until well combined.</div>
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5. Roll 1/2 of the dough on a floured surface into a 1/4” thick disk. Cut the cookies in heart shapes or whichever shape you’d like. Place the cookies onto a baking sheet prepared with parchment or silicone mats. Space the cookies about an inch apart. Repeat until all the dough has been used up.</div>
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6. Bake for 8-10 minutes until the cookies feel firm to the touch. <br />
7. Let cool.</div>
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<u>Marshmallow Fluff</u></div>
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3 large egg whites </div>
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2/3 cup granulated sugar + 2 tablespoons </div>
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3/4 cup light corn syrup </div>
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1 teaspoon vanilla extract </div>
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Pinch salt</div>
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1. Beat eggs in a mixer until frothy and then add 2 tablespoons sugar and beat until soft peaks form. </div>
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2. In a small pan heat corn syrup and 1/3 cup water and rest of granulated sugar until boiling. Let boil until it reaches a temperature of 242 degrees F. </div>
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3. Pour sugar into mixer with egg whites and beat on low speed, gradually increasing to high speed until the sugar is cool and mixture resembles marshmallow fluff.</div>
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4. Place fluff in a piping bag fitted with a 1/4-inch round tip. Pipe the marshmallow fluff onto half of the sugar cookies and top with another cookie and set aside.</div>
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This version is so good and fluffy and pipes so well, but if you want to just buy a jar that's cool too. This recipe will make more than you need and you can store the rest in a covered jar in the fridge for a few days. </div>
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<u>Also needed</u></div>
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6 ounces dark chocolate </div>
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1 tablespoon heavy cream</div>
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Assorted sprinkles</div>
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1. Melt the chocolate and cream in a bowl of a double boiler, stirring until melted and then take off heat. </div>
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2. Dip sides of filled cookies in chocolate and then sprinkle with the sprinkles over a separate bowl. </div>
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3. Place finished cookies on a baking sheet lined with waxed paper and place in the fridge until firmed up. Store in a cool place. </div>
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Spreading around a little love and cookies was a huge mood lifter. I'm putting it back on the do-again-soon list. </div>
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Enjoy,</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com2tag:blogger.com,1999:blog-7325749581084923590.post-55771674625009768132015-09-29T11:57:00.001-07:002018-03-26T16:39:26.542-07:00Pumpkin Muffins with Pineapple Yogurt and Cardamom-Pepita Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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I was all set and ready to go with the Latin explanation of these muffins: E Plagiaristic Unum which in shorthand translates to light, fluffy, delicious pumpkin muffins filled with a tart, tangy, and yet faintly sweet, yet distinctly breakfasty pineapple yogurtus, upon which is heaped a crumbly facade of pepitus nutus in which the overt sweetness is tempered in the slightest with a splattering of cardamom. Tell me you are not infinitesimally grateful that I didn't go with the longhand version.<br />
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I some how arrived at this place in time where I realized it's finally cooling off here a bit, my summer came and went like the mystery illness that plagued me all summer and even stumped my sister (which is a hard thing to do I may add), I also came to deduce I am no furniture mover (disguised as a mild mannered furniture salesperson) after a 100 pound dining table tried to send me to an unserendipitiious end. The only thing I was left with after my nonexistent suntan started to fade was the harsh reality that my life was in extreme need of simplification and I ended my second job post haste. What else was there to do? Quit making muffins and other sugar filled treats? You people really make me laugh. </div>
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Trolling the interweb I was taken with this recipe for <a href="http://sallysbakingaddiction.com/2013/10/24/pumpkin-cheesecake-muffins/">Pumpkin Cream Cheese Muffins</a> on Sally's Baking Addition, and while it was so lovely I thought perhaps If I eliminated a step here and pumped up the spice volume there I could reclaim a smidgen of my lost summer, sigh. Well the dream was nice while it lasted a whole 30 seconds.<br />
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<u>Pumpkin, Pineapple Yogurt, Cardamom-Pepita Crumble Muffins</u><br />
Crumb topping:<br />
¼ cup packed light brown sugar<br />
½ cup all-purpose flour<br />
1-teaspoon ground cinnamon<br />
½ teaspoon ground cardamom<br />
¼ teaspoon kosher salt<br />
¼ cup unsalted butter, melted<br />
1/3-cup raw pepitas, toasted (toast pepitas in small skillet on medium heat until slightly brown and let cool)<br />
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Muffin batter:<br />
1 ½ cups all-purpose flour<br />
1-teaspoon baking powder<br />
1-teaspoon baking soda<br />
1-teaspoon kosher salt<br />
1-teaspoon ground cinnamon<br />
1-teaspoon pumpkin pie spice<br />
½ teaspoon ground cardamom<br />
1-teaspoon ground ginger<br />
2/3 cup packed light brown sugar<br />
1 cup pumpkin puree<br />
2 large eggs<br />
½ cup vegetable oil<br />
¼ cup milk<br />
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Filling:<br />
5.3 ounces (1 container) pineapple fruit on the bottom Greek yogurt, stirred<br />
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Pre-heat oven to 425 degrees F.<br />
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Make crumb topping. In a small bowl combine light brown sugar, all-purpose flour, cinnamon, cardamom, salt, butter, and toasted pepitas, stir until combined and set aside.<br />
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Prepare a 12-cup muffin tin with paper or foil liners and set aside. In a large mixing bowl combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, cardamom, ginger (these were spicy but not overwhelmingly in my opinion, if you wanted a little less spicy feel free to leave out or reduce the ginger), brown sugar, pumpkin puree, eggs, vegetable oil, and milk, stir until combined and divide evenly into the prepared muffin tin.<br />
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Divide the yogurt evenly and press a large dollop onto and down into the center a bit of each muffi<span style="font-family: "times new roman";">n.</span><span style="mso-spacerun: yes;"> </span><br />
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Break up the crumb topping with your fingers and divide it evenly over the batter.<br />
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Place the muffins in the middle rack of a preheated oven and bake for 5 minutes, then turn the oven heat down to 350 degrees F and bake for 15-16 minutes longer, until the muffins are set in the center.</div>
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Let cool.</div>
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At this very moment there are serious pressing issues occupying my thoughts:<br />
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Like what to be for Halloween???? People in case you haven't noticed it's in 32 days. Not one decoration is up, not one ghoulish treat is in the works, and I haven't even started on the apology letter I need to have on hand in case I run into my sister's neighbor at the Halloween party this year after last years inflammatory incident (which will be in the book if I ever get that finished). Perhaps I should just bury my head in the muffins and go back and work on some illustrations I've been working on and forget all of this. </div>
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Until we salivate over food together again! (Or until I experience another complete lapse in judgment, which could be sooner than either of us thinks.)<br />
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<span style="font-family: "times new roman";">Gina</span></div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com2tag:blogger.com,1999:blog-7325749581084923590.post-34617699124513460902015-07-13T14:52:00.001-07:002018-03-26T16:33:38.541-07:00Chocolate Sourdough Pretzel Shortbread with Milk Chocolate Buttercream<div dir="ltr" style="text-align: left;" trbidi="on">
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Let's just start things out by stating, "I'm here but I might not be here", and if you can figure that one out you are much smarter than I am my friend. I should probably just stay off social media and quit advertising my wares because it never fails that I'm hit up with the request for a recipe for said tantalizing item I dangle in front of you all. I always feel kind of crappy when I don't hand it over, like I'm just hogging all the good stuff for myself or something. I've come to realize over these past few years it makes some people happy that I bother to share and others annoyed and quite possibly pissed that I'm over here showing off my goodies while they are holed up on the couch with a bag of stale chips. But regardless of how anyone feels about it I've also come to realize it makes me happy in some small way so I guess I can deal with it. <br />
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I bought the book "Cookie Love" by Mindy Segal on the recommendation of the fabulous Patty from Patty's Food and I'm loving it. So many things to try, so little time these days. I've also come to realize I can't even keep the battery charged in my camera from lack of use, so a cell phone and little editing is something I'm more than content with. I should probably warn you this recipe isn't for the faint of heart, but it is darn delicious and so worth the effort.<br />
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<u>Chocolate Pretzel Shortbread with Milk Chocolate Buttercream<o:p></o:p></u></div>
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(Adapted from "Cookie Love" by Mindy Segal)</div>
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<u>Shortbread:</u></div>
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2 cups sourdough pretzel nuggets<o:p></o:p></div>
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2 cups unbleached all-purpose flour<o:p></o:p></div>
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2/3 cup Dutch-processed cocoa powder<o:p></o:p></div>
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1/2 teaspoon kosher salt <o:p></o:p></div>
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1/2 teaspoon sea salt flakes<o:p></o:p></div>
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1 ½ cups (12 ounces) unsalted butter, at
room temperature<o:p></o:p></div>
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1 1/4 cups confectioners’ sugar, sifted (I was out and used
granulated, worked fine, p.s. sifting is for sissy types.<span style="mso-spacerun: yes;"> </span>I did make these a second time with
confectioners’ sugar and the only noticeable difference was a little finer
texture to the shortbread with the confectioners’ sugar.)<o:p></o:p></div>
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2 large egg yolks, at room temperature (She calls for extra-large eggs, but I don't ever use those so feel free if that is what you have.)<o:p></o:p></div>
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2 teaspoons pure vanilla extract (Please forward the name of
that one person still using imitation if you come by it.)<o:p></o:p></div>
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<u>Milk Chocolate Caramel Buttercream:<o:p></o:p></u></div>
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1/2 cup (4 ounces) unsalted butter, at room temperature <o:p></o:p></div>
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1 cup confectioners’ sugar, sifted (I didn’t sift, my bad,
probably used a bit more than a cup also.<span style="mso-spacerun: yes;">
</span>I just add sugar until I get the consistency I like, more like 1 ¼ to
1 ½ cups.)<o:p></o:p></div>
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5 1/2 ounces milk chocolate, melted and cooled<o:p></o:p></div>
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1 ½ tablespoons whiskey (Didn’t use, not going to admit
whether or not I drank any.)<o:p></o:p></div>
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½ teaspoon pure vanilla extract<o:p></o:p></div>
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Pinch of sea salt flakes</div>
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1/3 cup Caramel Sauce (She has a recipe for it, but I just
used a couple of heaping tablespoons of a jarred Dulce De Leche I had on hand,
because I can admit it, I’m a slacker.<span style="mso-spacerun: yes;">
</span>Pst, don’t let it get around.)<o:p></o:p></div>
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<u>To Finish:<o:p></o:p></u></div>
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6 ounces melted dark chocolate<o:p></o:p></div>
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A small amount of crushed pretzel nuggets <o:p></o:p></div>
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1. Make the shortbread: Put the pretzels in a food processor and pulse until its crumbs but not powder. Pulse in the flour, cocoa, and salts.</div>
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2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter on medium speed for 5 to 10 seconds. Add the sugar and mix on low speed to incorporate. Increase the speed to medium and cream the butter mixture 3 to 4 minutes. Scrape the sides and bottom of the bowl with a rubber spatula to bring the batter together.</div>
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3. Add the egg yolks and vanilla to the mixer and mix for a few seconds longer.</div>
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4. Add the pretzel-flour mixture all at once and mix on low speed until the dough just comes together. Divide the dough into two equal portions.</div>
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5. Put a sheet of parchment paper 13x18-inches on the counter and lightly dust with flour. Place one piece of dough on top and cover with another sheet of parchment. Using a rolling pin, roll the dough half into a rectangle approximately 11x13-inches and ¼-inch thick. Ease the rolled dough onto a sheet pan and place in the fridge. Repeat for the other piece of dough. Let chill at least 1 hour until really firm.</div>
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6. Preheat oven to 350 degrees F. Line a couple of half sheet pans with parchment paper or silicone mats.</div>
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7. Roll a dough docker (or fork) over the dough to pierce. (I don't own a docker, so fell free to dock at your own risk, sounds a little dangerous to me anyways.) Cut dough into 1 3/4-x 2-inch rectangles or 2-inch squares. Put the shortbread on the prepared sheet pans, evenly spaced, up to 16 cookies per pan. (Cut the cookies tightly so you don’t have as many scraps to re-roll, you also have to let the scraps get cold again, because the dough becomes really sticky once it reaches room temp.) I got about 56 squares out of the dough once the scraps were re-rolled.</div>
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8. Bake one pan at a time for 10 minutes. Rotate the pan and bake until the cookies feel firm, 3-5 minutes more. Let the cookies cool completely on the sheet. Repeat.</div>
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9. Make frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter briefly on medium speed for 5-10 seconds. Add the sugar and beat until fluffy and pale, add the chocolate, (whiskey), salt, vanilla extract, and caramel sauce. Taste and add more sugar or salt as needed. Fill a disposable piping bag with frosting. (Using a piping tip is up to you, I didn’t bother.) Match the cookies to size and pipe one half of each set with frosting. </div>
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10. Melt the chocolate in a shallow bowl on half power for a few seconds in the microwave and dip the cookie sandwiches in a little bit of the way, lay them on a baking sheet lined with parchment and sprinkle the chocolate with a little crushed pretzel. (Store them in the fridge till firm.)</div>
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11. Now go pour yourself a nice cocktail because you are going to be at this recipe for a good long while. (You should probably do this again for good measure.)<br />
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<span style="text-align: center; text-indent: -0.25in;">As for me I have summer to get back to, it has been filled with ups and downs (literally) a real challenge in so many ways. So many miles logged and so much dust removed from my shoes.</span><br />
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I have to say the miles sure do go a lot faster and seem easier when you have good company in tow. </div>
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So many cookies baked and shared with friends near and far. Hard to believe my daughter's best friend had a little girl of her own.</div>
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<a href="http://4.bp.blogspot.com/-DNvPXwCqeKQ/VaQkbGGC6fI/AAAAAAAAK40/bRWQT9x3Uyc/s1600/Baby%2BGirl%2BShower%2BCookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="282" src="https://4.bp.blogspot.com/-DNvPXwCqeKQ/VaQkbGGC6fI/AAAAAAAAK40/bRWQT9x3Uyc/s400/Baby%2BGirl%2BShower%2BCookies.JPG" width="400" /></a></div>
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A day well spent having a friend over and helping her learn the mysterious ways of the macaron. </div>
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<a href="http://4.bp.blogspot.com/-Yb7isZ3wddk/VaQkah78AAI/AAAAAAAAK5M/oJwJ-PxpjX8/s1600/Lemon%2BMacarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-Yb7isZ3wddk/VaQkah78AAI/AAAAAAAAK5M/oJwJ-PxpjX8/s320/Lemon%2BMacarons.jpg" width="240" /></a></div>
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Okay, well maybe not every cookie gets shared.</div>
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<a href="http://2.bp.blogspot.com/-mCZMLUn3FWQ/VaQkbUnnGRI/AAAAAAAAK5I/kffXjhIrR0U/s1600/Mesquite%2BAlmond%2BShortbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://2.bp.blogspot.com/-mCZMLUn3FWQ/VaQkbUnnGRI/AAAAAAAAK5I/kffXjhIrR0U/s320/Mesquite%2BAlmond%2BShortbread.jpg" width="320" /></a></div>
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So many wine country days still need to be had. </div>
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Setbacks aside this year I'm writing this in hopes that things move forward and up from here. </div>
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Happy summer!</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com7tag:blogger.com,1999:blog-7325749581084923590.post-77343453114043390902015-02-12T10:13:00.000-08:002018-03-26T16:23:40.705-07:00Lemon, Blueberry Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I finally got around to downloading some photos off my memory card and I was like, "Dang, I wish I could just go back to that moment in time." You all were probably leaning towards; I dropped off the face of the planet, suffered a horrendous case of karma retribution from the Halloween episode, or worse yet was abducted by aliens. I'm not completely ruling out the last option since there was this one episode at Trader Joe's last week where I lengthily explained why I was buying freezing dried fruit to the clerk. For the record, never dribble on about macaronage to the uninitiated, it makes their head spin in ways I've never seen before. For the most part, I had to lay low and do the thing I hate most, actually I dislike it so much I really don't want to give it any credence by uttering it's vile name. So we won't talk about the four-letter word that has been sucking the life out of me these days.<br />
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Did I ever tell you guys about the stalker who asked me out on a date via weird random e-mail (<a href="http://pattysfood.com/">Patty</a>) shortly after I started blogging? Apparently I lack street sense or something, because I thought it was a fabulous idea to run off and meet up with this stalker and be all starry-eyed bloggy geek with them. We met at a swanky, hip eatery owned by the Tyler Florence in San Francisco, we sipped ice tea, we ogled our food, and of course we snapped photos of it. After that one date I was hooked, ready to kick Hot Dog Dude to the curb and hook up with my new bff and play out some romanticized version of the Golden Girls (with much younger hotter chicks of course). Good times I tell you. Life changing I tell you to know that there are people out there that see no problem whatsoever with debating the merits of a perfect tart crust. <br />
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Truth be told, I have been over blogging for some time. Yet I am far from over the wonderful people who have come into my life and made it that much better. I adore checking up on them and seeing what treats they are baking, even what their kids and pets are up to. Not to mention the fabulous adventures they are always on. I am way over the endless time suck that is social media, the Pinterest whoring, and the endless content spamming. I have received some of the sweetest e-mails from folks over the years and keep all of you in my thoughts. I'm at a crossroads here as to whether or not filling this space fits with me anymore. I will never be over the Christmas cookie exchange that has been going on for the last few years that included myself, <a href="http://www.pattysfood.com/">Patty</a>, <a href="http://www.authenticsuburbangourment.blogspot.com/">Lisa C.</a>, <a href="http://www.ravishinghunger.com/">Lisa D.</a>, <a href="http://www.lemonsandanchovies.com/">Jean</a>, and <a href="http://www.lawyerloveslunch.com/">Azmina</a> this year. Long live the cookie exchange.<br />
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If you are far from over cookies, perhaps these may tickle your fancy.<br />
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<u>Lemon, Blueberry, Almond, White Chocolate Shortbread</u></div>
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<u>Shortbread dough:</u></div>
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1 cup granulated sugar</div>
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Zest from 1 lemon (Meyer is best if you can find them)</div>
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1 cup unsalted butter, room temperature</div>
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3 large egg yolks</div>
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1 teaspoon lemon extract</div>
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1/2 teaspoon kosher salt</div>
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3 cups all-purpose flour</div>
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1/3 cup dried blueberries, roughly chopped</div>
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1/3 cup whole toasted almonds, chopped</div>
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<u>White Chocolate Ganache:</u></div>
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3/4 cup white chocolate, chopped finely (chips will work)</div>
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3 tablespoons heavy cream</div>
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In the bowl of a food processor combine sugar and lemon zest, pulse a few times until the aroma of the zest is nice and strong.</div>
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In the bowl of a mixer, combine butter and sugar mixture and beat until well combined and fluffy. <br />
Add the egg yolks, lemon extract, salt, and flour and mix on low speed until combined.</div>
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Remove the dough from the mixer and fold in the blueberries and almonds. Spread dough out into a 2-inch thick square on a piece of plastic wrap and wrap tightly and store in the fridge until well chilled, about 2 hours.</div>
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Preheat oven to 350 degrees F.</div>
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Roll the dough out on a lightly floured surface to a thickness of 1/4-inch and cut the dough with square or round cookie cutter, re-roll any scraps. I’ve found a 2-inch square works really well and less re-rolling will be necessary. Place cut out cookies a 1/2-inch apart onto prepared baking sheets, prepared with silicone mats, parchment, or greased.</div>
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Bake for 12-15 minutes.</div>
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Cool cookies on a rack. Once completely cooled combine white chocolate and heavy cream in a small saucepan and melt on very low heat. You can either just slowly drizzle the chocolate over the cooled cookies with a small spoon or add it to a piping bag for a more controlled drizzle. </div>
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Makes about 48 cookies if cut into 2-inch squares.</div>
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I liked these cookies so much I ended up make a few extra batches and shipping them off to a few friends I felt may be in cookie need.</div>
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So for now I shall kick back with cookies in hand and contemplate the future. Who knows maybe I will come back as a symbol, you know like Prince. </div>
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Happy Valentines Day!!</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com11tag:blogger.com,1999:blog-7325749581084923590.post-48149993606879392902014-11-07T18:24:00.000-08:002018-03-26T08:53:33.098-07:00Cauliflower Pizza and I'm probably coming back for yet another life...<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm sure you've all heard about that little old thing where you have to keep being reincarnated until you get it right here on this earth. Well I hummed along pretty smoothly for most of my years; I mean there was a little slip up here and there. For the most part the faux pas were negligible and I figured there was that first 40-year free pass clause anyways. Most of the details are still a blank and I haven't quite even begun to figure out exactly where things went sideways, but trust me friends this one was bad, really bad. In the big scheme of things I shouldn't be too upset about it, because I have this sneaking suspicion that this isn't my first rodeo here on earth and what is another 90 years or so added to the sentence. <br />
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The worst plans are always hatched out of desperation, and desperate we were. I shouldn't have gently persuaded (conned) my sister into going along with my evilly delicious plan. It is practically not my fault that she has not yet learned that going along with my ridiculous ideas could spell trouble. I'm not blaming her though; actually we've both decided that the blame should rest squarely on Hot Dog Dude. (Besides, he makes it way too easy.)<br />
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It started off on such a good note; I was all decked out in my vampire slayer outfit, clutching my dagger ready for any rogue vampires whom might cross my path. Ready, willing, and able to defend innocence against the dark forces. Seriously, do I look ready for business or what?<br />
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What happened next was so heinous I can't even tell you here. Look I do have a reputation in the community to uphold and why in the heck wasn't someone keeping a closer eye on where that tiny little Doc McStuffins was leaving her hard earned candy loot. I'm too embarrassed I just can't, well maybe I could if I wrote it into a fictional story and changed the names to protect peoples privacy a little, hmm. </div>
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How about we just change the subject and focus on the important things in life, like the very important fact that Thanksgiving is right around the corner and I haven't even begun to explore what I'm making this year. I'm going to also completely block out the fact that I signed up to run a 5K the morning of Thanksgiving and then will come home and cook for everyone. Complete mental blockage, it's a gift; so I suppose I shall have to add that one to the gratitude column.</div>
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Quite sometime ago I ran across Cauliflower Pizza recipes and they looked quite tasty, a pizza without carbs, can't go wrong there. It would be perfect, except I love carbs and I'm much too lazy to cook cauliflower and then arrange it into a fancy pizza shape. So consider this recipe a gift friends. <br />
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<u>Cauliflower Pizza (for the lazy)</u><br />
1 head cauliflower, cut into florets<br />
1 cup cherry tomatoes, halved<br />
1/4 cup olive oil<br />
1 clove minced garlic<br />
3/4 teaspoon dried oregano<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon freshly ground pepper<br />
1/4 cup grated Parmesan cheese<br />
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In a small bowl whisk together the olive oil, garlic, oregano, salt, and pepper and toss over the cauliflower and tomatoes. Place on a baking sheet lined with parchment (because we've already established we are lazy and why on earth would we want extra cleanup chores). Bake in a preheated 400 degree F oven for 10 minutes. Remove from the oven and sprinkle with the grated parmesan and return to the oven for an addition 5-10 minutes, depending on how soft you like your cauliflower.<br />
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Serve warm or cold. <br />
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Please don't tell me you thought I'd dropped of the face of the earth. Didn't we already establish earlier, I have plenty of more years left remaining here; so I may as well entertain myself someway and torment the internet in the process. <br />
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Enjoy,<br />
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Gina</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com17tag:blogger.com,1999:blog-7325749581084923590.post-29160536329301517822014-09-18T14:39:00.001-07:002018-03-26T08:50:19.903-07:00Extreme Brownies - Peanut Butter Cup Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://www.flickr.com/photos/19048475@N07/14933410758" title="Extreme_Brownies by SPCookieQueen, on Flickr"><img alt="Extreme_Brownies" height="427" src="https://farm4.staticflickr.com/3909/14933410758_0baafd53a8_o.jpg" width="640" /></a><br />
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I'm sure you all have heard that old saying, "when the cat's away, the mice will play", well for this mouse the cat just headed off for a hunting trip. This mouse has big plans, make that super big plans, they involve non-stop yoga pant wearing, zero make-up or hair combing, eating raw cookie dough (I like to live on the wild side and add raw egg) (GASP), lots of take-out, staying up late doing crafts, some sort of Netflix bender, and possibly a pan of these Peanut Butter Cup Brownies. If that sounds like your kind of weekend you should call me, I mean I do love me a good brownie, but even on my best day, I'd have trouble consuming more than half a pan. Brownies are the kind of thing you need to share.<br />
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I was asked if I would like to review "Extreme Brownies" and I reluctantly said yes. Not because I don't love brownies, it's just I've had some real disappointing ones over the years and I'm not even going to lie here, my kids will say after many of them, "Can't you just make the ones in the box." I made Connie's Today Show Peanut Butter Cup Brownies first and gave quite a few away and everyone seemed to really like them. I had a few left sitting on the counter and I threw all my will power at avoiding them, yet every time I turned around I was leaving the area with a small piece in hand. It didn't help that they were so darn thick, fudgy, and rich. I see why Connie has done so well with these brownies, they are a bit addicting. <br />
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<span style="font-family: "times"; font-size: 11.0pt;">Connie’s
Today Show Peanut Butter Cup Brownies<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">Makes 12
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<span style="font-family: "times"; font-size: 11.0pt;">When I’m in
the kitchen, I like to listen to either the TV or radio (preferably NPR) for
background fodder as I’m cooking. One day on the Today show, Hoda Kotb held up
a package of brownies she’d bought at a grocery store as one of her favorite
things that she likes to share with viewers. I made a mental note that my
brownies looked a lot better, and one day I would send her some. About six
months later I did, and I hoped I would get a reply from Hoda, maybe with an
autographed picture. Instead, I had an email from the producer asking me if I
would like to come on the show to do a cooking segment. I was thrilled, and in
July 2012, some friends and I went to New York and had a blast with my 15
minutes of fame. One of the results of that appearance, however, is that I
always have people at my booth asking for the Today show brownie, so as much as
I like to change up my selection, this is one I always have to bring.<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">Vegetable
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<span style="font-family: "times"; font-size: 11.0pt;">1
(12-ounce) package miniature peanut butter cups<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">3 sticks
(12 ounces) unsalted butter<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">4½ ounces
unsweetened baking chocolate<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1½ cups (9
ounces) 60% cacao bittersweet chocolate chips<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">6 large
eggs, at room temperature<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1½ cups (10.5
ounces) granulated sugar<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1½ packed
cups (12 ounces) light brown sugar<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1 teaspoon
salt<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1
tablespoon pure vanilla extract<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">1½ cups
(6.8 ounces) bleached all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">¾ teaspoon
baking powder<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">2
tablespoons (0.07 ounce) coarsely chopped salted peanuts<o:p></o:p></span></div>
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<span style="font-family: "times"; font-size: 11.0pt;">¼ cup (1
ounce) milk chocolate chips<o:p></o:p></span></div>
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rack to the middle level of the oven and preheat to 350°F. Prepare a 9 by
13-inch baking pan with heavy-duty aluminum foil as shown on page xvi. Lightly
grease the foil in the pan.<o:p></o:p></span></div>
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slices. In a small, heavy saucepan, melt the butter pieces over the lowest
setting. While the butter is melting, chop the unsweetened chocolate into
¼-inch pieces and add to the melted butter along with the bittersweet chocolate
chips. Use a small whisk to speed the melting process. When the chocolate is
melted and completely smooth, turn off the heat but leave the saucepan on the
burner while proceeding with the recipe.<o:p></o:p></span></div>
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the eggs in a large mixing bowl. Place the sugars and salt in a separate small
mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk
the melted chocolate mixture, then gradually whisk into the egg mixture until
just combined. Briefly whisk in the vanilla.<o:p></o:p></span></div>
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<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "times"; font-size: 11.0pt;"><span style="mso-list: Ignore;">5.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="font-family: "times"; font-size: 11.0pt;">Place the flour and baking powder in
the small mixing bowl; whisk together to combine. Sift through a medium
strainer directly onto the batter; stir in with a silicone spatula until just
combined. Pour the batter into the prepared pan and spread evenly with a small
offset spatula. Push the peanut butter cups into the batter; do not place any
within ½ inch of the pan sides. Use the offset spatula to cover the candy with
the batter. Sprinkle the chopped peanuts over the batter, then place the milk
chocolate chips evenly on the batter. Bake for 35 minutes, until a toothpick
inserted in the center comes out clean. Transfer the pan to a cooling rack and
let cool at room temperature for at least 15 minutes, then refrigerate the pan
for 7 to 8 hours, or overnight. See page xix for instructions on removing and
cutting the slab, and for refrigerated storage (up to 3 weeks) and freezing
guidelines.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "times"; font-size: 11.0pt;">From
<i style="mso-bidi-font-style: normal;">Extreme Brownies: 50 Recipes for the Most
Over-the-Top Treats Ever</i> by Connie Weis/Andrews McMeel Publishing, 2014. </span></div>
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<a href="https://www.flickr.com/photos/19048475@N07/15116980261" title="Peanut_Butter_Cup_Brownies by SPCookieQueen, on Flickr"><img alt="Peanut_Butter_Cup_Brownies" height="427" src="https://farm4.staticflickr.com/3861/15116980261_d6fbcf4fbe_o.jpg" width="640" /></a>
<br />
<br />
Come on friends don't let me down, come on over and help me polish some of these off. Besides if none of you come and help me shave some calories off my bottom line, I'm going to have to go to the gym and work some of these off and there is no way, I repeat no way I want to do that this weekend. <br />
<br />
Enjoy,<br />
<br />
Gina</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com13tag:blogger.com,1999:blog-7325749581084923590.post-57344904132678019962014-09-03T10:24:00.000-07:002018-03-26T08:44:09.346-07:00Jam filled Almond Doughnut Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://www.flickr.com/photos/19048475@N07/14862985332" title="Muffins_with_Glaze by SPCookieQueen, on Flickr"><img alt="Muffins_with_Glaze" height="427" src="https://farm4.staticflickr.com/3917/14862985332_34ccdc8ac8_o.jpg" width="640" /></a><br />
<br />
I'm going to call this summer "the summer of contentment". Banished was the run down, over-scheduled version of myself instead I opted for a deliberate, quiet, and content with the moment summer. I took back my free moments and put them to better use. I methodically went through a small mountain of belongings without a home, rearranged furniture, and took carefully inventory of what was necessary and what wasn't. I have to say a clearing out of the environment is equivalent to the clearing out of the mind, or at least it is to me anyways.</div>
<br />
I really scratch my head and wonder sometimes how I made it all these years living with HDD. On most things I'd say we are polar opposites. I thrive in an "everything in its place" environment devoid of attachment to belongings, whereas HDD lives in a constant state of "what if I need that", unable to part with anything because it has some sort of memory or future use. For myself I believe the memories live upstairs and while having a memento of someone may bring them into my consciousness for a brief moment, I think of them regardless. <br />
<br />
I think the only way we survive such differences by knowing each other's strengths and weakness. In the long scope of things, I opt for letting go. This summer I moved on from so many things that I felt were holding me back in invisible ways. I even felt content to move on from this space I have shared with you for the last four years. Yet I kind of missed everyone, maybe it's those memories living in my head, still sorting out that one.<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="427" mozallowfullscreen="" msallowfullscreen="" oallowfullscreen="" src="https://www.flickr.com/photos/19048475@N07/14676792007/in/photostream/player/" webkitallowfullscreen="" width="640"></iframe>
<br />
<u><br /></u>
<u>Jam filled Almond Doughnut Muffins</u><br />
<div>
1/2 cup coconut oil, melted and cooled (could substitute vegetable oil)</div>
<div>
1/2 cup light brown sugar</div>
<div>
1/4 cup granulated sugar</div>
<div>
2 large eggs</div>
<div>
1 1/4 cups milk</div>
<div>
3 cups all-purpose flour</div>
<div>
2 1/2 teaspoons baking powder</div>
<div>
1/4 teaspoon baking soda</div>
<div>
3/4 teaspoon salt</div>
<div>
1 teaspoon almond extract</div>
<div>
8 ounces whatever flavor jam you’d like</div>
<div>
<br /></div>
<div>
In a large bowl mix together coconut oil, brown sugar, granulated sugar, eggs, milk, flour, baking powder, baking soda, salt, and almond extract and mix until combined.</div>
<div>
<br /></div>
<div>
Line a 12-cup muffin tin with muffin wrappers and place about 2 tablespoons batter in each cup. Add a heaping tablespoon of jam on top of the batter in each cup and cover the jam with the remaining batter equally.</div>
<div>
<br /></div>
<div>
Bake in 350 degree F oven for 18-20 minutes. Let cool.</div>
<div>
<br /></div>
<div>
<u>Glaze</u></div>
<div>
1 cup powdered sugar</div>
<div>
1/2 teaspoon almond extract</div>
<div>
Pinch salt</div>
<div>
2 tablespoons milk<br />
<br />
<u>Additional</u></div>
<div>
1/3 cup sliced almonds, toasted</div>
<div>
<br /></div>
<div>
Combine in a small bowl powdered sugar, almond extract, salt, and milk and drizzle over the cooled muffins. Sprinkle the toasted nuts over the tops.<br />
<br />
Serves 12. (If you interpret that in a non-ambiguous sort of way.)<br />
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What do you all think; is it better to be content or malcontent? After all, if one was completely content one would never go back and have a second muffin, would they now. <br />
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Enjoy,<br />
<br />
Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com9tag:blogger.com,1999:blog-7325749581084923590.post-78068637203118116832014-06-18T11:31:00.000-07:002018-03-26T08:41:06.137-07:00Grilled Honey Peaches with Soft, Chewy Oatmeal Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I wish summer could last forever. I've been sitting at my desk all morning listening to the birds chirp outside the open window, not to mention the snores coming from down at my feet. My four legged friends are exhausted still from the long walk my daughter took them on yesterday. I ate a whole basket of blackberries all by my lonesome yesterday without remorse. I polished off quite a few strawberries and raspberries too, but let's just keep that under our hat. Despite my schedule being turned upside down by all the extra bodies and activities in the house, I'm enjoying a sense of peace that seems to come over me when the sun amps up around here.<br />
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I find myself wandering across town every chance I get to see what new fruits are coming out of the local orchards. Something about summer that makes everyday feel like a new one. I'm hoping to see jars of fresh jam on my counter any day now, I'm hoping my daughter is ready to drive me to the farm stand every chance we get since she has her permit now. I'm hoping the flip-flop tan mark on my feet will get more and more pronounced and I'm hoping we get a chance to go on at least one adventure before the summer draws to a close. <br />
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<a href="https://www.flickr.com/photos/19048475@N07/14266315230" title="Grilled Peach & Oatmeal Cookie by SPCookieQueen, on Flickr"><img alt="Grilled Peach & Oatmeal Cookie" height="412" src="https://farm3.staticflickr.com/2905/14266315230_d8026e7f77_o.jpg" width="618" /></a><br />
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<u>Grilled Honey Peaches and Soft, Chewy Oatmeal Cookies</u></div>
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Bake cookies and set aside.</div>
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Oatmeal Cookies:</div>
1 stick (1/2 cup) + 3 tablespoons unsalted butter, room temp<br />
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1/2 cup light brown sugar </div>
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1/2 cup granulated sugar </div>
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1 cup all-purpose flour </div>
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1 teaspoon ground cinnamon </div>
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1/2 teaspoon baking powder </div>
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1/2 teaspoon baking soda </div>
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1/2 teaspoon salt </div>
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1 large egg </div>
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1 teaspoon vanilla extract </div>
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1 1/2 cups old-fashioned rolled oats </div>
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Add butter and sugars to a mixing bowl or the bowl of a mixer and mix until butter looks light and fluffy. Add the flour, cinnamon, baking powder, baking soda, salt, egg, and vanilla and mix until combined. Add oatmeal and mix until combined. Place dough in fridge for 2 hours or so until cold. (Don't skip this step or your cookies will come out flat and crispy.)</div>
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Use a tablespoon or cookie scoop to scoop out 1 1/2" balls of cookie dough, place the balls onto a cookie sheet lined with parchment or a silpat. Press the balls down slightly leaving them at least 1/2" thick. Bake in 350 degree F oven for 12 to 14 minutes. </div>
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Makes about 24 cookies.</div>
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Several ripe peaches split and kernel removed</div>
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Small amount of honey</div>
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Flake sea salt</div>
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Drizzle cut side of peach halves with honey and place skin side down on medium grill for 2 minutes and turn to honey side and grill for 2-3 more minutes. Just want to warm the peaches and soften them and caramelize them a bit. Sprinkle the grilled peaches with a pinch of sea salt. Serve in a bowl with cookies and a squirt of whip cream if you so desire.</div>
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I'm hoping that summer is being as good to you as this bowl of warm honey peaches with soft, chewy oatmeal cookies was to me. <br />
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Enjoy,<br />
<br />
Gina<br />
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com13tag:blogger.com,1999:blog-7325749581084923590.post-2164686182405921492014-06-04T16:37:00.000-07:002018-03-26T08:37:35.021-07:00Lover's Coffee Cake and the horror of not being "best mom ever"<div dir="ltr" style="text-align: left;" trbidi="on">
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Does bringing a cake to a party negate the fact you have been absent in the hostesses' life for what seems like ages? I'm hoping it does, I really am. I have been feeling bad that I haven't had time these days for anything extra. I've been missing idle moments to pick up the phone and check in on a friend, or better yet stop by just because. I've been longing for days involving sitting around in pajamas till noon, tossing something presentable on and schlepping off for a long lunch, heading home to take a nap exhausted from lunch. Dinner is a no-brainer, ring the delivery man and say, "surprise me". Slinking to the couch and spending the rest of my waking moments watching junk t.v. Does anyone know what planet this life exists on, because I want to fashion a rocket ship out of used popsicle sticks and go visit said planet.<br />
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I'm still replaying the fond memories of the 50th anniversary party my 4 siblings and myself had the pleasure of hosting for our parents. All the extra trips getting supplies, phone calls, and e-mails were worth parting with my free time. Even the hectic pace of finishing the cake up until the 11th hour, washing dishes for the seventh time in one day, or scraping colored icing off the walls was worth it.<br />
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<a href="http://2.bp.blogspot.com/-fEuFvxmVb0Y/U4oEW-Hrl7I/AAAAAAAAKec/qu806QucJtU/s1600/50_years_together.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-fEuFvxmVb0Y/U4oEW-Hrl7I/AAAAAAAAKec/qu806QucJtU/s1600/50_years_together.jpg" width="395" /></a></div>
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I feel fortunate I was able to witness such an epic milestone, I know it is a privilege and something I will always look back on lovingly.</div>
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I only had a few moments after the party to reflect and deal with the flood of emotions I was feeling about my daughter graduating from college. I had a glorious daydream before heading up that my daughter prepared a speech in which she profusely thanked her mother for all the sacrifices made over the last few years, all the cookies sent for no reason, for wrenching her back moving her 5 times, for depositing funds to make sure she was able to have enough food that week. <br />
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<a href="http://1.bp.blogspot.com/-eoDTs3dY0q4/U4oEabWUcTI/AAAAAAAAKek/ys00TnangZo/s1600/J_Graduating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" src="https://1.bp.blogspot.com/-eoDTs3dY0q4/U4oEabWUcTI/AAAAAAAAKek/ys00TnangZo/s1600/J_Graduating.jpg" width="640" /></a></div>
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I watched with tears in my eyes as they commenced by, many had personalized their caps; some even had loving messages for their parents (awe). Wouldn't that be something if my angel paid some sort of homage to her devoted, self-sacrificing (did I mention broke from paying for college) mother, I couldn't help but think to myself.<br />
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A sea of black robes went by and out of the corner of my eye I saw her, my little girl all grown up on the way towards the rest of her life. I held my breath looking for the "I have the best mom ever" sign to pass, but no such sight, apparently she not only received her degree with honors, but she also got a honorary doctorate in the arts of distilled spirits. Sigh. It only took me half a second to realize, she was just having fun and being herself and just the way I want her to be. I couldn't be prouder of my daughter and the last 4 years and all the tears (at least on my part) were totally worth it. <br />
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I received a request to review "Beach House Baking Delicious Desserts" by Lei Shishak. I wasn't sure if I could find the time, but I read a little about Lei and liked what I saw and I thought, perhaps this would be a good book to bake with over the summer and ponder the future. The book has lots of easy recipes, a great selection of cupcake recipes, but her fun ice cream sandwich variations are something I'm really looking forward to trying. I couldn't wait to try her Lover's Coffee Cake recipe to take advantage of the fresh cherries grown here, it did not disappoint. <br />
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<u>Lover's Coffee Cake</u><br />
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<u>Streusel</u><br />
1 cup dark brown sugar<br />
1/2 cup sliced almonds<br />
1/4 cup all-purpose flour<br />
1 teaspoon ground cinnamon<br />
1/4 cup (1/2 stick) unsalted butter, melted<br />
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<u>Cake</u><br />
2 cups cake flour<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/2 cup (1stick) unsalted butter, at room temperature<br />
1/2 cup sugar<br />
1/4 cup dark brown sugar<br />
2 large eggs<br />
1 teaspoon pure vanilla extract<br />
1 teaspoon pure almond extract<br />
1 cup sour cream<br />
1 pound sweet cherries, pitted<br />
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1) Preheat the oven to 350 degrees F. Liberally grease a 10-inch tube pan with non-stick spray.<br />
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2) Make the streusel: Combine the brown sugar, almonds, flour, cinnamon, and butter in a large bowl. Mix thoroughly and set aside.<br />
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3) Make the cake: Sift together the flour, baking powder, and baking soda. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on medium speed for 2 minutes, until light and fluffy. With the mixer on low, add in the eggs and extracts and mix until combined. Scrape down the bowl. Add in half of the dry ingredients followed by half of the sour cream. Mix well on low speed. Repeat with remaining dry ingredients and sour cream. <br />
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Spread half of the batter into the prepared pan. Arrange the cherries evenly over the batter. Sprinkle with half of the streusel. Top with the remaining batter followed by the streusel. <br />
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Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean. Let cool completely in pan before inverting cake. Place right-side up onto serving plate. Garnish with powdered sugar.<br />
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*The only changes to the recipe I made were; used light brown sugar (didn't have dark on hand), creamed butter and sugar and then added rest of the ingredients at once (what can I say, except I'm lazy), and I used a bundt pan since I don't own a tube pan (I know, I'm equally ashamed of myself) which was inverted after only 10 minutes, because bundt pans are notorious for sticking. The cake was quite popular around here and consumed in record time, so it will get baked again for sure.<br />
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Can we be friends again now? Pretty please, with cherry streusel coffee cake on top.<br />
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Gina</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com7tag:blogger.com,1999:blog-7325749581084923590.post-49913468093758714522014-04-22T21:45:00.001-07:002018-03-25T17:52:18.651-07:00A one pot meal is always a good thing in my book.<div dir="ltr" style="text-align: left;" trbidi="on">
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Things have been shaping up nicely around here and my parents' 50th wedding anniversary party preparations are in full swing. I still have the cake and a few last minute things to handle, but I'm started to see the light at the end of the tunnel. I really enjoyed working on all the decorations, especially the cake stand; a tire rim in honor of my dad the car guy. I have to keep all the party talk hush-hush around my dad because he was scoffing about us not doing too much. As if I would do such a thing, crazy talk I tell you.</div>
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Between work, trying to get in some exercise, and working on the party decorations I haven't had much time for anything else, especially cooking complicated meals. Several nights last week I was lucky if I had a hot meal at all. So tonight I went with a perennial favorite; the one pot meal.</div>
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<a href="http://2.bp.blogspot.com/-2hBxeWYuRNc/U1c2KR903PI/AAAAAAAAKck/aA8wbDCPrwA/s1600/One_Pot_Pork_Dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-2hBxeWYuRNc/U1c2KR903PI/AAAAAAAAKck/aA8wbDCPrwA/s1600/One_Pot_Pork_Dinner.jpg" width="640" /></a></div>
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This was so quick and easy to make it actually left me with a few minutes left to write the recipe down.</div>
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2 teaspoons olive or canola oil</div>
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1 small onion, chopped</div>
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2 carrots, peeled, and finely chopped</div>
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2 stalks celery, finely chopped</div>
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3 cloves garlic, minced or crushed</div>
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1 teaspoon ground cumin (use 1/2 teaspoon if you don't like a lot of spice)</div>
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2-4 pork chops (depending on how many you want to feed)</div>
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1 teaspoon kosher salt</div>
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1/2 teaspoon freshly ground black pepper</div>
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1 cup basmati rice</div>
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1 pint of cherry tomatoes, halved</div>
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3 baby bok choy bunches, cut in large pieces</div>
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2 1/2 - 3 cups vegetable stock</div>
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In a large deep-sided skillet add the olive oil, onion, carrots, and celery and cook on medium heat for a few minutes until the veggies are starting to become translucent. Add the garlic and stir for a few minutes. Add the cumin and stir. Push the veggies to the sides of the pan and add the pork chops. Salt and pepper the chops and add more salt and pepper to the pan. Add the rice to the sides of the chops. Place the tomatoes and bok choy on top of the rice and pork chops, cover the whole thing with vegetable stock. Bring to a boil and then turn heat down to medium and cook with the lid on for 25-30 minutes, until the rice is tender.</div>
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You could easily sub out chicken or whatever protein you'd like. I like how spicy the cumin makes the rice, if you don't like spice at all; sub in some Italian seasoning. </div>
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Enjoy,<br />
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Gina</div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com14tag:blogger.com,1999:blog-7325749581084923590.post-65317580764783444012014-04-09T20:25:00.000-07:002018-03-25T17:50:39.274-07:00Monkey Bread - Just be sure and put out Monkey-ranha repellent<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been making this particular monkey bread for the last few years and have to say it is my absolute favorite. I've tried many different variations over the years, including the short-cut ones that use canned biscuit dough. All the different varieties I tried had their own merits, but sometimes you want something that tips you over the edge into gone-bananas territory. Once you've had a huge chunk of this monkey bread warm out of the oven, glaze barely set-up; all other versions will become a distant memory.<br />
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Monkey Bread - adapted from Cook's Country<br />
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2 1/4 teaspoons dry active yeast<br />
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1 cup milk, lukewarm 110 degrees F<br />
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1/3 cup water, 110 degrees F<br />
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2 tablespoons butter, melted<br />
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3 1/4 cups all-purpose flour<br />
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2 teaspoons salt<br />
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1/4 cup granulated sugar<br />
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In the bowl of a mixer combine yeast, milk, water, and melted butter and let sit for 5 minutes until mixture starts to foam a little. Add flour, salt, and sugar and mix with dough hook on low-speed until combined. Knead for an additional 3-4 minutes on low-speed until the dough is looking smooth. Remove dough hook and cover bowl with plastic wrap and let it rise on the counter until doubled (about 1 hour).<br />
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Turn dough out onto a floured cutting board and cut the dough in half and then cut each half into about 10 equal-sized pieces.<br />
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In a small bowl combine:<br />
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1 cup packed light brown sugar </div>
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2 teaspoons ground cinnamon<br />
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In another small bowl:<br />
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6 tablespoons melted butter </div>
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Dip each piece into the butter and then in the sugar mixture. Place the pieces in a greased bundt pan, cover the pan with plastic wrap and let rise for 1 hour.<br />
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Bake in 350 degree F oven for 30-35 minutes. Cool 5 minutes, then invert the warm bread onto a plate. (If you wait too long to remove the bread it will stick to the pan.) </div>
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In another small bowl combine:<br />
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1 cup powdered sugar </div>
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2 tablespoons milk<br />
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Mix the powdered sugar and milk together and spoon the glaze over the warm bread.</div>
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I brought a monkey bread with me to my brother's to help watch the kids after he had surgery on his wrist and my very adorable precocious niece asked me, "Do they call it monkey bread because monkeys really love it?" I couldn't stop giggling over her genius. I'm telling you that kid knows things. <br />
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The more I thought about it, the more I realized how many times I've made this monkey bread and never seem to be able to capture a photograph of it. Then it hit me, there must be some crazed creature with a voracious appetite getting to this bread before I get a chance to photograph it. So I set out a warm monkey bread on the table, set up my camera on auto-snap, and headed back to the kitchen for some milk. Imagine my shock and horror when I came back to find an empty plate and these photos of a monkey with a crazy piranha smile on my camera. Apparently this creature uses sonar to locate freshly baked monkey bread and then uses its oversized grill to consume the bread in one fell swoop and leaves the scene before anyone is the wiser.<br />
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You've been warned my friends: If you plan on bringing this bread with you to an event or even saving it for later; be sure and put out ample Monkey-ranha repellent.<br />
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I was under the weather for a few and then I had a custom order to fill for my niece's sister so she could ask a special someone "Will you go to prom with me? The cookies worked their magic and I can't wait to see photos of the happy couple. The talented <a href="http://artymcgoo.blogspot.com/2011/05/will-you-go-to-prom-with-me.html">Arty McGoo</a> made the originals that she saw and I made them for her in the colors of her dress. I need to get my cookies skills back up to speed since I will be making a ton of them soon for the 50th anniversary party I'm working on. <br />
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What I really need is some cookie sleeping pills and a warm glass of milk, hmm. <br />
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com7tag:blogger.com,1999:blog-7325749581084923590.post-70257566981755390622014-03-17T12:54:00.000-07:002018-03-25T17:48:05.376-07:00Pistachio, Lemon-Meringue Cupcakes for my Dad and Brother-in-law<div dir="ltr" style="text-align: left;" trbidi="on">
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Happy St. Patrick's Day! While I may not be Irish, I never pass up a reason to celebrate. I haven't gotten a corned beef on the stove yet, I'm sure it will be happening soon. As the years have gone by and I have seen so many plans change, lives cut short; I realize there really is no time like the present. <br />
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I had other plans for Saturday, but I tossed them aside and buried myself in cupcake making to share with my Dad and Brother-in-law. <br />
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<u>Pistachio Cake</u> </div>
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110 grams roasted, salted pistachios (I started with 8 ounces shelled) (reserve leftovers to sprinkle on top of the finished cupcakes) </div>
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7 ounces (200 grams or 14 tablespoons) unsalted butter, room temperature, cubed </div>
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1 tablespoon Meyer lemon juice (or variety of your choice) </div>
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Zest from one Meyer lemon </div>
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1 teaspoon vanilla extract </div>
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3/4 cup granulated sugar </div>
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3/4 cup all-purpose flour </div>
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1 1/2 teaspoons baking powder </div>
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3/4 teaspoon salt </div>
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5 large eggs, at room temperature </div>
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Preheat oven to 350 degrees F. </div>
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In the bowl of a food processor, grind the pistachios until finely ground. </div>
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Add the butter, lemon juice, lemon zest, and vanilla extract and pulse until combined. </div>
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Add the sugar, flour, baking powder, and salt and pulse a few times. Add the eggs and pulse until combined. Scrape the sides of the bowl and pulse more if necessary. </div>
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Divide batter evenly between 12 muffin cups lined with liners, making each one about 3/4 of the way full. </div>
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Bake for 14-16 minutes. Until a toothpick inserted comes out clean. </div>
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Let cool completely on a rack. </div>
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<u>Meyer Lemon Curd </u></div>
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2 large eggs </div>
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2 large egg yolks </div>
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2/3 cup granulated sugar </div>
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1/2 cup freshly squeezed Meyer lemon juice </div>
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2 tablespoons cold unsalted butter, cut into 1/2 inch pieces </div>
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Fill a small pot with a couple inches of water and place a heat-proof bowl on top of that and bring the water to a boil. You don't want the bowl touching the water. </div>
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Place the eggs, egg yolks, and sugar into the top of the double boiler and whisk until blended. Add the lemon juice and mix well. Reduce the heat until the water is at a gentle boil. Whisk the mixture constantly for seven minutes or until the mixture is thick. Don't let the curd boil. </div>
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Immediately strain the curd through a fine sieve set over a medium bowl. Use a spatula to push the curd through and discard any bits. Add the cold butter to the curd and whisk until melted. Press a piece of plastic wrap directly on the surface of the curd. Store in the fridge until needed.<br />
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This makes about 1 cup of curd, so you will have plenty to use in another recipe if you'd like.</div>
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<u>Lemon Meringue Buttercream</u> </div>
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1 cup sugar </div>
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4 large egg whites </div>
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1 1/2 cups unsalted butter (3 sticks), room temperature, cut in pieces </div>
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1/2 cup powdered sugar </div>
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Zest of 1 Meyer lemon<br />
1 teaspoon Meyer lemon juice </div>
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Heat sugar and egg whites in a heat-proof bowl over simmering water until 140 degrees F, whisking constantly. <br />
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Pour whites into a mixer bowl and beat on medium speed a few minutes until getting fluffy, then turn mixer up to full speed and whisk until the mixture is cool to the touch of the bowl and resembles marshmallow fluff. </div>
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Add butter a little bit at a time while the mixer is running on low speed. Add until all the butter is incorporated. Add the lemon zest, juice, and powdered sugar and mix until the mixture is light and fluffy. </div>
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I combined the Swiss and American buttercream methods to make this icing a little more workable.</div>
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*If your icing is too soft, place the bowl in the fridge for 15 minutes and then whisk more. </div>
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*If your icing is too firm (resembling cottage cheese) the bowl can be heated from underneath slightly with a torch or you can place the bowl over warm water for a few minutes. The butter was too cold and once it warms the icing will get nice and fluffy.<br />
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To finish the cupcakes, remove a small amount of the center of the cupcake with a small spoon (I used the small side of a melon baller and that worked great also). Fill the indent with a spoonful of the lemon curd. Place the buttercream in a piping bag fitted with a tip if you wish and pipe on top of the cupcakes. Sprinkle the cupcakes with chopped pistachios. Serve at room temperature. </div>
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Even if you are a big kid you are never too old for a birthday bowling party. Or cupcakes! Actually instead of making leprechaun traps, maybe that energy would have been better spent inventing a better cupcake trap. Just a thought...<br />
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Happy St. Patrick's Day!<br />
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com12tag:blogger.com,1999:blog-7325749581084923590.post-37794303768020266502014-03-10T10:40:00.002-07:002018-03-25T17:43:52.785-07:00Carrot-Leek Baked Appetizers and 50 years to deal with... <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-VTxn8juiQGc/Ux3mpEskIzI/AAAAAAAAKYw/SYjrDHCg1fw/s1600/Old_Photographs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-VTxn8juiQGc/Ux3mpEskIzI/AAAAAAAAKYw/SYjrDHCg1fw/s1600/Old_Photographs.jpg" style="cursor: move;" width="640" /></a></div>
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I loathe Daylight Saving Time, yesterday was a complete blur. I really needed to curl up in a ball and crash out somewhere about 5, but instead downed excess caffeine and stayed up till after midnight working on my parents 50+ year photo hoard. When my head finally hit the pillow I yearned to pass out into a coma like state, but of course why would anything happen the way I want it to? Hot Dog Dude came to bed at the same time as me and started talking and then just lapsed into a snore induced coma with no warning, leaving me lying there wide awake. (For the love of God I have no idea how my parents' stayed married 50 years sleeping in the same room?) Then again I'm still unsure if I actually fell asleep when I was awoken by a dream of me trying to help deliver <a href="http://www.lawyerloveslunch.com/">Azmina's</a> baby in a Target store. </div>
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In my dream I told her I had done this plenty of times before and that everything would be fine, they had all the supplies we needed for the job in the baby isle and that she needed to make herself comfy on a blow-up mattress in the camping isle. Just to clarify here Azmina I have absolutely zero baby delivery skills and if you are in my company and you suddenly feel compelled to give birth, for goodness sakes call 911. CALL 911! Also, I think we should stay at least 100 feet from any Target until we know the coast is clear.</div>
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<a href="http://3.bp.blogspot.com/-g3TbZfPPxdc/Ux3mnuVnx4I/AAAAAAAAKYw/z0ARUZ3jU8I/s1600/Baked_carrot_appetizer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-g3TbZfPPxdc/Ux3mnuVnx4I/AAAAAAAAKYw/z0ARUZ3jU8I/s1600/Baked_carrot_appetizer.jpg" width="640" /></a></div>
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Much less stressful than dream delivering a baby in Target was making these tasty carrot, leek, and goat cheese appetizers the other day. I was thinking back to Christmas when the lovely <a href="http://www.authenticsuburbangourmet.blogspot.com/">Lisa</a> invited a group of us to her home for a cookie swap. I made a carrot, leek, and goat cheese tart to share with the group and while I was craving another one, I decided to lighten the recipe. Looking over all those old photos was incentive enough to never eat again, but I have a better chance of actually delivering a baby than that happening. </div>
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<u>Carrot, Leek, and Goat Cheese Baked Appetizers</u></div>
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1 pound carrots, peeled and cut into 1/4-inch pieces </div>
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2 teaspoons olive oil </div>
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2 teaspoons fresh thyme leaves</div>
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Salt</div>
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Pepper </div>
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2 ounces leek, white part only </div>
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2 teaspoons olive oil </div>
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1 clove finely minced garlic </div>
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3 tablespoons water </div>
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1/4 cup kalamata olives, roughly chopped </div>
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2 ounces soft chevre goat cheese </div>
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1 package square won-ton wrappers </div>
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Preheat oven to 425 degrees F. </div>
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Combine carrots, olive oil, thyme, and salt and pepper in a bowl and toss to combine. Spread on a baking sheet lined with parchment and cook for 25-30 minutes until carrots are tender. </div>
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Add leeks, oil, and garlic to a pan and sauté on medium heat for 3-5 minutes until limp. Add water and cover and cook on low for 10 minutes until the leeks are soft. Set aside.</div>
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In a bowl combine, cooked carrots, leeks, and olives and toss to combine. </div>
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Preheat oven to 375 degrees F. </div>
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Spray a mini-muffin pan with olive-oil spray or brush it with olive oil. Fill cups with won-ton wrappers and fill with the carrot mixture. Top each one with a little crumbled goat cheese.</div>
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Bake for 12-15 minutes.</div>
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Serve warm or room temperature.</div>
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<a href="http://2.bp.blogspot.com/-PVEd6AcEcpw/Ux3moAGzENI/AAAAAAAAKYw/YVEsrdGgZ5Q/s1600/Carrot_Leek_Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://2.bp.blogspot.com/-PVEd6AcEcpw/Ux3moAGzENI/AAAAAAAAKYw/YVEsrdGgZ5Q/s1600/Carrot_Leek_Cups.jpg" style="cursor: move;" width="640" /></a></div>
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I almost forgot to give you the update on my brother's Volkswagen Bus; he wasn't able to make a deal with Rick. I'm sure he will find the right buyer for the car eventually. I am also leaving the offer on the table to broker the deal with you myself for a small commission.</div>
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Hope your week goes much better than my feeble attempt at sleep did.</div>
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Gina</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com11tag:blogger.com,1999:blog-7325749581084923590.post-29925159243740215022014-02-24T07:33:00.000-08:002018-03-25T17:41:01.328-07:00Turkey Meatball Subs and our Pawn Star...<div dir="ltr" style="text-align: left;" trbidi="on">
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I'm so excited to share with you the news that my brother is going to be on the show Pawn Stars this Thursday Feb 27 trying to make a deal to sell his vintage Volkswagen bus. You can catch the show on t.v. or possibly on the History Channel-Pawn Stars, also if he doesn't sell it; I'd be more than happy to broker a transaction with you for a small brokers fee. (Way, way less than the huge cut they try and get! Sorry Rick, this is strictly business, a Cookie Queen has to eat too you know.) </div>
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The cutie in the VW is my nephew Lil Anthony rolling just like his daddy did back in high school when he first fell in love with V-dubs and restoring old cars.</div>
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Even though last week was a short week it sure was a long one in the work department. I had several late nights in which I only entertained the idea of what to make for dinner upon entering the kitchen completely famished. You see I'm the easy one in the house, if there is a leftover dessert sitting on the counter I have no problem inhaling it, walking away and calling it good. While having dessert for dinner seems like cake to me, the other two I live with just aren't that easy. </div>
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Hot Dog Dude comes home from work acting like he hasn't eaten in a month. He will mow anyone down to get to the food and will complain if one of the items isn't ready and we have to delay plating. Probably has nothing whatsoever to do with the fact he has cleared his plate before I even get mine served up and make it to the table. I always feel like I lost a competition that I didn't even know I was in. </div>
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Then there is the kid, who one day eats something, the next day doesn't. Actually I'm beginning to believe what she eats is completely dependent on what phase the moon is in. That has to be it; there really is no other rational explanation for this phenomenon. One day after school she will ask if she can have some chicken nuggets and when I make chicken at home I get, "I don't eat chicken." I think she is just messing with me, but I had to give her a pass this week when she ratted out her Dad for complaining I didn't make dinner before leaving for night school. </div>
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I made some meatballs earlier in the week, I was even thinking of said complainer when I made them in turkey instead of beef as to not upset his delicate system. If these complaints keep rolling in, who knows what may end up in the meatballs? I'm not saying recipes are in the works, but there is just so far you can push people before they snap. </div>
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I tried squelching the peanut gallery with some leftover meatballs transformed into subs; it worked so I'm calling it a win. If your hoard is equally unruly, may I suggest the humble Turkey Meatball Sub, I used this <a href="http://www.spcookiequeen.com/2011/05/are-all-meatballs-created-equally.html">Beef Meatball</a> recipe but subbed the beef with ground turkey. I located a jar of Marinara from my stash, toasted a roll with a little butter. Loaded it up with 3 meatballs, covered with a slice of mozzarella cheese and threw it under the broiler for a minute till the cheese melted. Added a little extra sauce, and some sort of peace deal managed to be worked out even if it will be short lived.</div>
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Gina</div>
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p.s. In the random chance I start over with some other family down the road; I'm playing clueless in the kitchen. I will know how to boil ramen only and trust me I will commit myself to the role.</div>
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Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com15tag:blogger.com,1999:blog-7325749581084923590.post-27247627184525781302014-02-17T09:11:00.000-08:002014-02-17T17:50:57.488-08:00Bruleed Steel-Cut Oatmeal with Apple Compote<div dir="ltr" style="text-align: left;" trbidi="on">
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I know it is a great morning when I have breakfast waiting for me in the fridge. I didn't even have to jump out of bed this morning and get my daughter off to school. Nope, all I had to do was heat my breakfast up, pour myself a cup of tea and crawl back into bed.<br />
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Yep, it's gonna be that kind of day, easy street all the way. Not only did I make breakfast in advance but I am sharing it with all of you over at the lovely <a href="http://mangia-bella.blogspot.com/">Mangiabella</a>.<br />
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You are gonna want to hurry up and make yourself a batch of this <a href="http://mangia-bella.blogspot.com/2014/02/bruleed-steel-cut-oatmeal-with-apple.html">Bruleed Steel-Cut Oatmeal with Apple Compote</a> so you can get back in bed and spend the day under the covers ignoring the world. I know I will be here as long as humanly possible or at least till I can't stand the lunch hunger pangs anymore.<br />
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Hope you all have a lovely carefree day today!<br />
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Gina </div>
Ginahttp://www.blogger.com/profile/06992109988343596133noreply@blogger.com14