tag:blogger.com,1999:blog-77153022512902761082024-03-15T20:09:09.282-05:00The Sweet TouchLucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-7715302251290276108.post-54944151808561615232012-04-14T14:47:00.002-05:002012-04-14T14:47:59.858-05:00Celebration Cake! Dark Chocolate Salted Caramel Layer Cake<div style="text-align: center;">
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I love any excuse to bake a delicious chocolatey cake and what better reason than to celebrate two birthdays! We celebrated my brother and sister-in law's birthdays over Easter weekend so I decided to attempt a new cake. I saw this cake a few months back on Pinterest and was waiting for the perfect time to give it a try. It worked out great because I was able to make the cake layers Thursday night and assemble and frost the cake Friday morning before the family came to town. It kept really well in the fridge until Saturday night when we finally got to dig in. If you are like me, you probably only make celebration cakes at busy times, such as when your entire family is in town for a weekend, or you are traveling a distance to be at a special event. Hence, I believe it's important to find recipes that can be made ahead of time to help maintain your sanity. This decadent cake fits the bill! <br />
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I warn you in advance, there are several difficult steps to this cake, but nothing you can't master with a little time (and a chemist for a husband!). The cake is comprised of three layers of moist chocolate cake filled with silky, salted caramel Swiss meringue buttercream and enrobed in rich chocolate frosting. This was my first attempt making Swiss meringue buttercream and while it was a bit tricky, the results are totally worth it. I almost passed out on the kitchen floor after my first taste! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhIBT__lT3ewQfeRi0AiibBxMMzlQqH8ecRKseCKHcUcMnW1yFR4RXtvgf1SmstUg35x8wPrF_WPsJvNoMIucuOm77hftXEYeekvT8pQXeB1SSIjNtUo5KyBbQdIt7O93McpVSS2J5zU/s1600/317.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhIBT__lT3ewQfeRi0AiibBxMMzlQqH8ecRKseCKHcUcMnW1yFR4RXtvgf1SmstUg35x8wPrF_WPsJvNoMIucuOm77hftXEYeekvT8pQXeB1SSIjNtUo5KyBbQdIt7O93McpVSS2J5zU/s320/317.JPG" width="240" /></a></div>
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<span style="font-size: large;">Dark Chocolate Salted Caramel Layer Cake</span></div>
from <a href="http://annies-eats.com/2011/09/16/dark-chocolate-salted-caramel-layer-cake/">Annie's Eats</a> and <a href="http://sweetapolita.com/2011/08/sweet-salty-salted-caramel-chocolate-fudge-cake/">Sweetapolita</a> (check out their blogs for beautiful pics of the finished cake!)<br />
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<em>Ingredients:</em></div>
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<em> </em> </div>
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Cake:<br />
2¼ cups all-purpose flour<br />
2¼ cups sugar<br />
1 cup plus 2 tablespoons dark unsweetened cocoa powder<br />
2¼ tsp. baking soda<br />
1½ tsp. baking powder<br />
1½ tsp. salt<br />
6 tbsp. vegetable oil<br />
1 cup plus 2 tbsp. buttermilk<br />
1 cup plus 2 tbsp. brewed coffee (Note: This enhances the chocolate flavor. Your cake will not taste like coffee.)<br />
3 large eggs, at room temperature<br />
1 tbsp. vanilla extract</div>
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Salted Caramel Filling:<br />
1 cup sugar, divided<br />
¼ cup water (I used closer to 1/3 cup after my first attempt failed)<br />
¼ cup heavy cream<br />
Generous pinch of sea salt, such as fleur de sel<br />
4 large egg whites<br />
1½ cup (3 sticks) unsalted butter, at room temperature</div>
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Chocolate Frosting:<br />
12 oz. good quality semisweet or bittersweet chocolate, finely chopped<br />
¼ cup unsweetened Dutch-process cocoa powder<br />
¼ cup very hot water<br />
1 cup plus 2 tbsp. (18 tbsp.) unsalted butter, at room temperature<br />
1/3 cup plus 1 tbsp. confectioners’ sugar<br />
Pinch of salt</div>
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Fleur de sel, for finishing</div>
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<em>Directions:</em><br />Cake: </div>
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Preheat the oven to 350˚ F. Grease and flour 3 8-inch baking pans. Line the bottoms
with parchment paper rounds. In an electric mixer (you could probably mix by hand but the mixer makes it very easy),
combine the flour, sugar, cocoa powder, baking soda, baking powder, and
salt. Mix on low speed to blend. Add the vegetable oil, buttermilk,
coffee, eggs, and vanilla and mix on low speed until well
blended and completely incorporated. Divide the batter evenly between
the prepared pans. If you have a kitchen scale, you can use it to make sure you have equal amounts of batter in each pan. Bake 20-25 minutes, or until a toothpick inserted in
the center comes out clean. Mine might have been a tiny bit under baked since they sunk a bit while cooling, but they tasted great! Let the cakes cool in the pans about 15
minutes, then invert onto a wire rack and allow to cool completely.
Remove the parchment paper.</div>
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Caramel Buttercream Filling:</div>
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Place ½ cup plus 2 tablespoons of the sugar in a medium saucepan. Mix
in the water. (As stated in the ingredient list, I used closer to 1/3 cup of water because I ruined my first batch when all the water boiled out). Bring the mixture to a boil over medium heat. Stop
stirring and let the caramel cook, gently swirling from time to time,
until it is a deep amber color. Watch carefully because it will go from a beautiful caramel to burned if left for too long. Remove the mixture
from the heat and slowly whisk in the cream (warning: It will bubble up so be ready for that) and then the salt. Set
aside and let cool. </div>
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Next, combine egg whites and the remaining ¼
cup plus 2 tablespoons sugar in a heatproof bowl set over a pot of
simmering water. Heat, whisking frequently, until the mixture reaches
160° F and the sugar has dissolved. I also had to do this part twice since I accidentally scrambled the egg whites the first try. My temp registered closer to 140, so I would just watch carefully and if you see the eggs starting to scramble take it off the heat asap! Transfer the mixture to the bowl of
a stand mixer fitted with the whisk attachment. Beat on medium-high
speed until stiff peaks form and the mixture has cooled to room
temperature, about 8 minutes. The bowl will feel cool to the touch.</div>
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Reduce the speed to medium and add the
butter, 2 tablespoons at a time, adding more once each addition has been
incorporated. If the frosting looks soupy or curdled, continue to beat
on medium-high speed until thick and smooth again, about 3-5 minutes
more. <em></em>Blend in the cooled caramel (reheat caramel a minute or so if it has hardened too much) until smooth and completely incorporated, scraping down the sides of the bowl as needed.</div>
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Chocolate Frosting:</div>
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</div>
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Place the chopped
chocolate in a heatproof bowl set over a pan of simmering water. Heat,
stirring occasionally, until the chocolate is completely melted and
smooth. Set aside and let cool to room temperature. In a small bowl,
combine the cocoa powder and water and stir until smooth. In the bowl
of an electric mixer, combine the butter, confectioners’ sugar and salt.
Beat on medium-high speed until light and fluffy, about 5 minutes.
With the mixer on low speed, gradually blend in the melted and cooled
chocolate until well incorporated. Blend in the cocoa powder-water
mixture until smooth.</div>
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To assemble the cake, level the cake
layers if necessary. Place one of the cake layers on a cake board or
serving platter. Top with half of the caramel buttercream and smooth in
a thick, even layer. Place a second cake layer on top and smooth the
remaining caramel buttercream over that. Place the final cake layer on
top. I put the top layer upside down to make the top nice and flat. </div>
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Cover the top and sides of the cake with the chocolate frosting
and smooth with an offset spatula. Refrigerate until ready to
serve. Because of the high butter content in the frosting and filling (5 sticks!!), we found it was best at room temperature which took about two hours out of the fridge. Before serving, sprinkle with fleur de sel. </div>
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Yum!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com74tag:blogger.com,1999:blog-7715302251290276108.post-26496606412063532922012-03-04T20:12:00.000-06:002012-03-04T20:13:58.573-06:00Mardi Gras King Cake<div style="text-align: center;">
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I know this post is late but I was going through photos today and got excited all over again just looking at them! This year was our first year celebrating Mardi Gras in St. Louis. We heard that people do it up big here so I decided to jump right in on the action by bringing along a king cake to our friend's party. I'm not really sure how or why the tradition started, but the fun part about the king cake is that once it's baked, you carefully hide a tiny plastic baby in one piece and whoever gets the piece is king or queen for the day - fun!<br />
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After a little bit of research I settled on a fairly simple version from allrecipes. This recipe isn't difficult, just be sure to give yourself plenty of time. I found the dough really easy to work with and practically squealed with delight when it rose like it was supposed to! I ended up halving the original recipe for the cake but used the full recipe for the filling and frosting and I think it turned out great! I also made a couple other changes based on the comments I read. Here is the <a href="http://allrecipes.com/recipe/mardi-gras-king-cake/">link to the original recipe</a> but the following includes the changes I made. Hope you enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizq0dLhWdDixzbYJIXlu4NUTw8SYwd-BMGeRasaW0Cy3q4cWslnDZe7-om3JSzAbwewy5EWX_JbL9D87ukpaqgTl7L_sNwyXYIeg_XiIwrYoOu2ZQUsO_DEZDfhM0ccgbF5QHD2KSgKbI/s1600/066.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizq0dLhWdDixzbYJIXlu4NUTw8SYwd-BMGeRasaW0Cy3q4cWslnDZe7-om3JSzAbwewy5EWX_JbL9D87ukpaqgTl7L_sNwyXYIeg_XiIwrYoOu2ZQUsO_DEZDfhM0ccgbF5QHD2KSgKbI/s320/066.JPG" width="320" /></a></div>
<div style="color: magenta;">
<span style="font-size: large;">Mardi Gras King Cake</span></div>
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<b>Pastry:</b><br />
1/2 cup milk<br />
2 tbsp. butter<br />
1 package dry active yeast (2 1/4 tsp.)<br />
1/3 cup warm water<br />
1/4 cup white sugar<br />
1 egg<br />
3/4 tsp. salt<br />
1/4 tsp. nutmeg<br />
2 3/4 cup flour<br />
<br />
<b>Filling:</b><br />
1 cup packed brown sugar<br />
1 tbsp. cinnamon<br />
2/3 cup chopped pecans<br />
1/2 cup flour<br />
1/2 cup melted butter<br />
<br />
<b>Frosting:</b><br />
1 cup powdered sugar<br />
1 tbsp. water<br />
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Purple, green and yellow sanding sugar, plus a tiny plastic baby if you choose to try this fun tradition (just be careful to warn everyone so no one accidentally swallows it!). <br />
<br />
<b>Directions:</b><br />
Scald milk (I microwaved for a minute or so), remove from heat and stir in butter. Allow mixture to cool to room temp. In a large bowl, dissolve yeast in the warm water with 1/2 tbsp. of the sugar. Let stand until creamy, about 10 minutes.<br />
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When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the egg. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes (I let my KitchenAid do most of the work and only had to knead it together a couple minutes). <br />
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Lightly oil a large bowl, place dough in the bowl and turn to coat with oil. Cover with a damp towel or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours (I used a tip from the comments and placed my bowl in the microwave with a mug of boiling water. I think the steam really helped my dough rise and made it nice and fluffy in texture once it was baked.). When risen, punch down.<br />
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To make filling, combine brown sugar, cinnamon, chopped pecans and flour. Pour melted butter over mixture and mix until crumbly. Roll dough out into a large rectangle (approx. 10x16 inches). Sprinkle filling evenly over the dough and roll up tightly beginning with the wide side. Bring the ends together to form a ring. Place ring on a cookie sheet lined with parchment paper or a silpat. I placed a small ramekin in the center to help keep the ring shape and removed just before baking. At this point I ended up covering the ring and refrigerating over night and just added more rising time in the morning. Let rise in a warm spot until doubled in size, about 45 minutes (more if dough is cold). <br />
Preheat oven to 350 and bake for about 27-30 minutes, until lightly golden.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZfFOjmAmhjBWgslE_TzHwjNpK8MtBojJWPin9mTHYKSbdQIENw0zix0ehk2HBG6oinfDYOOID9n8EVtUiK3iVRFPAqF7QNQH07U7SZBhqFt9TQDlEZPkCK3KDT4fElUzOExPMwK8nFs/s1600/063.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZfFOjmAmhjBWgslE_TzHwjNpK8MtBojJWPin9mTHYKSbdQIENw0zix0ehk2HBG6oinfDYOOID9n8EVtUiK3iVRFPAqF7QNQH07U7SZBhqFt9TQDlEZPkCK3KDT4fElUzOExPMwK8nFs/s320/063.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nakey king cake - looks like a giant bagel!</td></tr>
</tbody></table>
Frost while still warm with powdered sugar mixed with water and immediately add the colored sugars so that they stick. Carefully push the plastic baby into the bottom of the cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FofnGO_x4xkd-1_6ZvvPZ5n7PNEnagrGg5gH-ory_jZoRY6DMJk6XbpuNAOiSHYwtoKIyhTQjvSjKTHMbfCHc0NXkEgFfRUrDMKvQ-SmLbEP48oRpYbgx11d4VHDDok53HiPn9WkCpc/s1600/065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7FofnGO_x4xkd-1_6ZvvPZ5n7PNEnagrGg5gH-ory_jZoRY6DMJk6XbpuNAOiSHYwtoKIyhTQjvSjKTHMbfCHc0NXkEgFfRUrDMKvQ-SmLbEP48oRpYbgx11d4VHDDok53HiPn9WkCpc/s320/065.JPG" width="320" /></a></div>
Making this cake was a lot of fun. I hope to make it a tradition for many years to come! It also got me thinking that I might be able to use the dough for cinnamon rolls. If anyone has any experience with this or can recommend a yummy cinnamon roll recipe please share - we will be entertaining family at Easter and I want to make some! Have a great day!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com9tag:blogger.com,1999:blog-7715302251290276108.post-79974553913452449902012-01-15T18:18:00.001-06:002012-01-15T18:20:23.011-06:00Grandma Sharp's Cabbage RollsHappy 2012 everyone! Sorry for the long absence, one of my New Year's resolutions is to get back to blogging at least once a week, so please feel free to yell at me if I don't. Anyway, my parents decided to come down to celebrate New Years with Greg and I so my mom agreed to help me throw together a pot of my Grandma's famous cabbage rolls to eat on New Years Day (I think the cabbage was supposed to be good luck for the new year?). These puppies are the ultimate in comfort food, maybe not the prettiest or healthiest way to start the new year, but certainly the tastiest. They are super easy to make and they freeze well if you would like to save part of them for another day. The hardest part is getting the cabbage boiled and separating the leaves, but once you get past that it's smooth sailing.<br />
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Be sure to make your rolls in advance since they taste even better the second day. Per my mom's orders, you must also serve them with mashed potatoes and pumpernickel bread for soaking up the juices!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuVvjFaor12daQtnnO068btY8vFsNSimxKF_AhEXGGkfRp1h_2qCo0bcByNAe31qAvXQABXH0Ej9ffVVhgHqWQ_t364ldIcW4gg-I3O1tHh4fp7Dt_keXLnMEAoV_NLdTCbtyA8MBBoA/s1600/071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKuVvjFaor12daQtnnO068btY8vFsNSimxKF_AhEXGGkfRp1h_2qCo0bcByNAe31qAvXQABXH0Ej9ffVVhgHqWQ_t364ldIcW4gg-I3O1tHh4fp7Dt_keXLnMEAoV_NLdTCbtyA8MBBoA/s320/071.JPG" width="320" /></a></div>
<span style="color: blue;"><span style="font-size: large;">Grandma Sharp's Cabbage Rolls</span></span><br />
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 1 or 2 heads of cabbage (I used one large)</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 2 lbs ground beef</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 1 lb ground pork</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 1 cup minute rice</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- chopped onion, to taste (I think I used one medium sized)</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- salt and pepper, to taste</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- minced garlic (we did not use it in this batch but it adds a nice touch of flavor)</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 28 oz. can diced tomatoes</span></span></span></span><br />
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">- 8 oz. can tomato sauce</span></span></span></span><br />
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Core cabbage and bring to boil in a pot of salted water. Reduce to simmer and cook cabbage until tender, 30 min-1 hour. In the meantime, in a large bowl, combine ground beef, pork, rice, chopped onion, salt and pepper, and garlic, if using. Cool cabbage (or don't, but I warned you!), then gently separate leaves, trying to keep them whole. </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybbznu5Ez8MOIBQP3Rel_dex98xaccqSLaoO2FQFCbHJXlF5OTLX7DZH_cqHVoY2Wl0JrZx8DlcNfat0nAopBJckaBt6RokBV_rWQ7DOgWacook-zXml9grI7aRXlEEji3y31-nUcyeE/s1600/056.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhybbznu5Ez8MOIBQP3Rel_dex98xaccqSLaoO2FQFCbHJXlF5OTLX7DZH_cqHVoY2Wl0JrZx8DlcNfat0nAopBJckaBt6RokBV_rWQ7DOgWacook-zXml9grI7aRXlEEji3y31-nUcyeE/s320/056.JPG" width="320" /></a><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Place a leaf on cutting board with stem side toward you. </span></span></span></span><br />
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1Ctjv4litoXCz8I9PiKeBhPzJOly2rwbJZxFYCcmW8blZIA7_J3fflSqNYLAn6KMXCLiS6bn7o-n3lvON5T3yTJM9TY4vAEyc6eF3o9D1GnQuyjHhk1OyrS6iMc304PqP2agljxJsYY/s1600/057.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1Ctjv4litoXCz8I9PiKeBhPzJOly2rwbJZxFYCcmW8blZIA7_J3fflSqNYLAn6KMXCLiS6bn7o-n3lvON5T3yTJM9TY4vAEyc6eF3o9D1GnQuyjHhk1OyrS6iMc304PqP2agljxJsYY/s320/057.JPG" width="320" /></a></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Place about 1/2 cup of meat filling (loosely packed, do not pack tightly unless you enjoy rock hard, tough meatballs) on top of the leaf, fold sides in, and roll it up. </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhtTys0n5abtJB42Uk0hyXB1f5u7wzrrRZ4fvroLgPrBOWoWRxS1kZbceCgtlg-FoS4QfP4e0TY54bqUwO4_yvgaWOhkjybwIUa5e04tNgEj5NqBQWri2BVCwkbV9nfotMakqCgStIJQ/s1600/061.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVhtTys0n5abtJB42Uk0hyXB1f5u7wzrrRZ4fvroLgPrBOWoWRxS1kZbceCgtlg-FoS4QfP4e0TY54bqUwO4_yvgaWOhkjybwIUa5e04tNgEj5NqBQWri2BVCwkbV9nfotMakqCgStIJQ/s320/061.JPG" width="320" /></a></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Place the cabbage rolls in a large stock pot or dutch oven side by side, seam side down, creating layers as you go. </span></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWzuE1mO40FuK05XREUXeBv0iDbDr3HjZKrIQUFJ-FaY0W8ZPxBWFOmcl7Dsd9xk7TU9N7V4VNMWiF8_oc9_Hkw0F-R6rFiCEVlhIcKCLpoOw8gmCKvYNUV-Mwz6IZttsCRV_ozHSSxY/s1600/062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWzuE1mO40FuK05XREUXeBv0iDbDr3HjZKrIQUFJ-FaY0W8ZPxBWFOmcl7Dsd9xk7TU9N7V4VNMWiF8_oc9_Hkw0F-R6rFiCEVlhIcKCLpoOw8gmCKvYNUV-Mwz6IZttsCRV_ozHSSxY/s320/062.JPG" width="320" /></a><span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span></div>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">The first lone roll. Don't worry little roll, your friends are coming!</span></span></span></span></div>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wS-OKx-AyR04CDaW9u9iKwSkoF34Qj8GThtsFHjI4MuBVj_ISy5sGVmxB8ENvGLfqxwnuA68fUKpTD2UnGA418MHUlpf0MRp5dqMtgQHg6rqSvStWPX8ilzkomg1zLyrQLm9XCS_ba0/s1600/064.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5wS-OKx-AyR04CDaW9u9iKwSkoF34Qj8GThtsFHjI4MuBVj_ISy5sGVmxB8ENvGLfqxwnuA68fUKpTD2UnGA418MHUlpf0MRp5dqMtgQHg6rqSvStWPX8ilzkomg1zLyrQLm9XCS_ba0/s320/064.JPG" width="320" /></a></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Pour diced tomatoes and tomato sauce over the cabbage rolls. </span></span></span></span><br />
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIh_cj8de5H_0JuHd-1h7dd1UsuUb88Z3mdEnP3GSaimNZIf7UZcinrfgp972xL5y431Y5M1mrS55m0WooRu-SvVprnG5n_nT3rwnC0dYS_88EXnE8aq5UUOqMm8qGSXSjHyLzMwKK44/s1600/065.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIh_cj8de5H_0JuHd-1h7dd1UsuUb88Z3mdEnP3GSaimNZIf7UZcinrfgp972xL5y431Y5M1mrS55m0WooRu-SvVprnG5n_nT3rwnC0dYS_88EXnE8aq5UUOqMm8qGSXSjHyLzMwKK44/s320/065.JPG" width="320" /></a></div>
<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Cover, cook on medium for 2 hours. If boiling too hard, turn down to lower temp. They are always best the 2nd day! Serve with mashed potatoes and pumpernickel bread. </span></span></span></span><br />
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;"> </span></span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9wOf1lQnrFZSqYbE0oeGs8amem6FgjpAsY1O1KDuL303uvcORa5fUIB-ko06_jzh_xCmndwMTKT5hHpqZVDAahO8jp0G_2qxqXAYivdshrm9GGB82op2tJpkxxMC7679m_vNbFlf5qM/s1600/073.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf9wOf1lQnrFZSqYbE0oeGs8amem6FgjpAsY1O1KDuL303uvcORa5fUIB-ko06_jzh_xCmndwMTKT5hHpqZVDAahO8jp0G_2qxqXAYivdshrm9GGB82op2tJpkxxMC7679m_vNbFlf5qM/s320/073.JPG" width="320" /></a></div>
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<span style="color: blue;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Delicious! </span></span></span></span>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com13tag:blogger.com,1999:blog-7715302251290276108.post-4857159713198112092011-10-05T17:58:00.000-05:002011-10-05T17:58:41.749-05:00Chicken Pot Pie with Peppery Chive Biscuits<div class="separator" style="clear: both; text-align: center;">
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So, back to our dinner party from the other night. Yesterday I posted our dessert, <span style="font-size: small;"><span><a href="http://thesweettouch.blogspot.com/2011/10/rollin-in-pumpkin.html">Cream Cheese Stuffed Pumpkin Roll</a> and today I will share with you our yummy fall dinner. As I stated earlier, this meal is a perfect make ahead meal. It's special enough to share with friends but easy enough to keep your sanity while entertaining, and we all know keeping our sanity is a good thing. This recipe calls for a 9x13 pan but I think it would be really cute to cook up in individual crocks if you had them. The ingredient list is fairly lengthy but most of it is stuff I already had in my pantry. That said, this is definitely a meal you want to make when you have a little extra time to devote to your dinner, but trust me it will be worth the wait. The biscuits alone are enough to send you right into a foodie frenzy! </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWifqKg1FH5e3XCgiyOeE26KrpunKYKq8NZFi9z7Gh7iZNi1lCx9UBwhCmkiPtpEzLew8WrFxENzsQnAertedVEdkgfW2huR5PqUJaPX6pLcZg0IBoHFEIsHccandHg-AjRyBHEHd3eQ/s1600/041.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimWifqKg1FH5e3XCgiyOeE26KrpunKYKq8NZFi9z7Gh7iZNi1lCx9UBwhCmkiPtpEzLew8WrFxENzsQnAertedVEdkgfW2huR5PqUJaPX6pLcZg0IBoHFEIsHccandHg-AjRyBHEHd3eQ/s320/041.JPG" width="320" /></a></div>
<span style="font-size: small;"><span><span style="font-size: large;"><span style="color: blue;">Chicken Pot Pie with Peppery Chive Biscuits</span></span></span></span><br />
<span style="font-size: small;"><span><span style="font-size: large;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;">from <a href="http://www.joythebaker.com/blog/2011/04/chicken-pot-pie-with-cream-cheese-and-chive-biscuits/">Joy the Baker</a> (<- pretty much the coolest chick on the internets)</span></span></span></span></span></span><br />
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For the Biscuits:</div>
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2 1/2 cups all-purpose flour</div>
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1 tablespoon baking powder</div>
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1/4 teaspoon baking soda</div>
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1 teaspoon salt</div>
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1 teaspoon granulated sugar</div>
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1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)</div>
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1/4 cup chopped fresh chives</div>
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1/4 cup (2 ounces) unsalted butter, cold and cut into cubes</div>
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4 ounces (half of a brick) cream cheese, cold (I used low fat)</div>
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3/4 cup buttermilk, cold</div>
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For the Filling:</div>
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4 tablespoons unsalted butter</div>
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1/2 cup all-purpose flour</div>
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2 cups chicken broth</div>
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1 1/2 cups whole milk (I used skim)</div>
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4 ounces (half of a brick) cream cheese</div>
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salt and pepper to taste</div>
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1 tablespoon fresh lemon juice</div>
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1/8 teaspoon fresh ground nutmeg</div>
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3 cups shredded chicken meat (I used a rotisserie chicken)</div>
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2 tablespoons butter or olive oil (I used olive oil)</div>
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1 small onion, diced</div>
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1 small garlic clove, minced</div>
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1 1/2 cup thinly diced carrots</div>
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1 cup diced zucchini (optional)</div>
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1 1/2 cup frozen peas, thawed</div>
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Start by making the biscuits. In a medium
bowl, whisk together flour, baking powder, baking soda, salt, sugar,
black pepper, and chopped chives.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-BwuGNDi6j0_k2e3jXyXs6GUh_xEelPswAbuh4mdDn6JCx-b-w94TLSJipHziPXmt3Qyn_PrbWxQz9BhMubGFbuwIo6tzD3Pp0V7laspM3t0wEnq49grX1Lz04Au11_Uj8tEzK5a_GQ/s1600/021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-BwuGNDi6j0_k2e3jXyXs6GUh_xEelPswAbuh4mdDn6JCx-b-w94TLSJipHziPXmt3Qyn_PrbWxQz9BhMubGFbuwIo6tzD3Pp0V7laspM3t0wEnq49grX1Lz04Au11_Uj8tEzK5a_GQ/s320/021.JPG" width="320" /></a> </div>
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Add butter and cream cheese to the dry
ingredients. Use your fingers to quickly incorporate the fat into the
flour. Break up the butter and cream cheese with your fingers until
some of the fat is the size of oat flakes and some of the fat is the
size of small pebbles. Always remember, less is more in these situations - if you over work your dough, the biscuits will turn out tough.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCsLdrAL89rLFV6PvXMsthGvDeoyyUf-niyCkQjEHt-hApxCBQ02Zv0tTyEo74NanWuAMhLg45NhYd0k0KFoUVHrI_HUP6ML7iRWMN1WAtmSbp3bpQlOk2-UgL3eY3IgPTmDiv-G4Wek/s320/022.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the little chunks of butter? That's good!</td></tr>
</tbody></table>
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Make a small well in the center of the fat
and flour mixture. Add the buttermilk. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XQ6hMmbKQN9a4sHidfw-om89zdhmfYARHWKf0YwoGrSNcCt8u0yxGKiK5PgW2Fzi_5mEmg_nRf2wqPHqFrIMmVVvMkorqCng_Y1kgBuvL1dhyphenhyphenEeQZ3c1YMnrM4wYiCycah84maX9aN4/s1600/023.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5XQ6hMmbKQN9a4sHidfw-om89zdhmfYARHWKf0YwoGrSNcCt8u0yxGKiK5PgW2Fzi_5mEmg_nRf2wqPHqFrIMmVVvMkorqCng_Y1kgBuvL1dhyphenhyphenEeQZ3c1YMnrM4wYiCycah84maX9aN4/s320/023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can I just go swimming in there?</td></tr>
</tbody></table>
<div style="text-align: left;">
Using a fork, combine the wet
and dry ingredients. Try to moisten all of the flour bits with the
liquid. </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXB_O3if9MRR5FeVn9NvlvcoJguim3r6vSi5KkCr0bbRzdMWIFralqEnOsq-jCE9tvAI9ORVMV2L2MSxt26ga6yg31QkW9CSy63RifcGPMLGen6vMvJN3LRMuP1blMCh8UDvwhKv-RJpk/s1600/024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXB_O3if9MRR5FeVn9NvlvcoJguim3r6vSi5KkCr0bbRzdMWIFralqEnOsq-jCE9tvAI9ORVMV2L2MSxt26ga6yg31QkW9CSy63RifcGPMLGen6vMvJN3LRMuP1blMCh8UDvwhKv-RJpk/s320/024.JPG" width="320" /></a> </div>
<div style="text-align: left;">
Dump the shaggy biscuit dough onto a lightly floured work
surface. Knead together until dough forms a disk about 1 1/2 inches
thick.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiF47Ii1-uqAYASiynqh-oJR36kFKVWPbLiE0B-pDo1kVkl1Rc2Ur3Ig6IP9KAGqG-Jx0a4EUATDX7gc9Nrafv_4nkvfCvvTWUJ-OUqGPbnWPRV6qk4hX0sbYIP5Di2kTfi2z728fMqU/s1600/025.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiF47Ii1-uqAYASiynqh-oJR36kFKVWPbLiE0B-pDo1kVkl1Rc2Ur3Ig6IP9KAGqG-Jx0a4EUATDX7gc9Nrafv_4nkvfCvvTWUJ-OUqGPbnWPRV6qk4hX0sbYIP5Di2kTfi2z728fMqU/s320/025.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Don't worry about making it look perfect, the less you handle it, the better!</td></tr>
</tbody></table>
<div style="text-align: left;">
Use a round, 1 1/2-inch biscuit cutter (I used a drinking glass that was about 2 1/2 inches and it made the perfect amount) to
cut biscuits. Gather the dough scraps, knead for a few turns, and cut
out more biscuits until no dough remains. I got 12 biscuits. Refrigerate the biscuits until ready to bake. </div>
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UzYrDClCCORb6I7Kgu8avUsOQs5G_ExLXIFMlAgfLzrKLnmtKac6v9hdSq0rNU9R19MU11irK_UEe1csaL0hIhmK-OaP81J7VEN2dTVkuXdyLEXtS9aWsGdS9Vc6A2GECKCByU-YX8k/s1600/026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-UzYrDClCCORb6I7Kgu8avUsOQs5G_ExLXIFMlAgfLzrKLnmtKac6v9hdSq0rNU9R19MU11irK_UEe1csaL0hIhmK-OaP81J7VEN2dTVkuXdyLEXtS9aWsGdS9Vc6A2GECKCByU-YX8k/s320/026.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2E-rXJIJp9FyEtMZ4JCqlhFzTwOP-dC-DBJfJXjDqOuJ6Z9MbyOxqdw0L2r04rWc5WOm7B8Ku8xvZPiTnjhlSsCbP2U-89ALmR4jPKxgkzUbhe32jdpr71jR3v_aXR6ekD3htAcg_ik/s1600/027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq2E-rXJIJp9FyEtMZ4JCqlhFzTwOP-dC-DBJfJXjDqOuJ6Z9MbyOxqdw0L2r04rWc5WOm7B8Ku8xvZPiTnjhlSsCbP2U-89ALmR4jPKxgkzUbhe32jdpr71jR3v_aXR6ekD3htAcg_ik/s320/027.JPG" width="320" /></a></div>
<div style="text-align: left;">
Next, make the filling. Place a rack in the center of the oven and preheat oven to 400 degrees F.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Dice onion, garlic, carrots, zucchini (if using), and thaw the frozen peas. Set aside.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
In a medium saucepan over medium heat, melt
butter. Whisk in the flour. Mixture will be very thick. Heat for 1
minute. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgvDZtN8UOzwhAFvG4htxrrfcb1amJUeV7pv2votEojYVYcd4xLD8hWRHd5H5q0wR8k1rjPS-COClHF-h0DvlJ49_dgjWmwCjcara_Qli7EUZOH7jf5JHHqk8vii8yMie2gjcwAPMfRY/s1600/029.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWgvDZtN8UOzwhAFvG4htxrrfcb1amJUeV7pv2votEojYVYcd4xLD8hWRHd5H5q0wR8k1rjPS-COClHF-h0DvlJ49_dgjWmwCjcara_Qli7EUZOH7jf5JHHqk8vii8yMie2gjcwAPMfRY/s320/029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Looks weird but stick with it.</td></tr>
</tbody></table>
<div style="text-align: center;">
</div>
<div style="text-align: left;">
Turn to low and add the chicken stock. Whisk until no
flour bits remain. Whisk in the milk and add the cream cheese. Heat
over medium low heat, stirring often, until cream cheese melts and
the mixture is the consistency of warm, thick pudding (mine was a bit thinner, I'm assuming from the skim milk). </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyucxFHkp7XkUEMpKAA7VqgrryoEaJZ580ECmu7xWNdEMQ-TdDFnQqToJAHIv0iYl2RJw2j0zsRCM4N7WQwBfVc7MV2qNPFnVt4iHB7YXGQ0uN2HgPG0dlGoGZak46bt7Y1qPo4xd3t5E/s1600/030.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyucxFHkp7XkUEMpKAA7VqgrryoEaJZ580ECmu7xWNdEMQ-TdDFnQqToJAHIv0iYl2RJw2j0zsRCM4N7WQwBfVc7MV2qNPFnVt4iHB7YXGQ0uN2HgPG0dlGoGZak46bt7Y1qPo4xd3t5E/s320/030.JPG" width="320" /></a> </div>
<div style="text-align: left;">
Add chicken,
lemon, and nutmeg. Stir. Add salt and pepper to taste. </div>
<div style="text-align: left;">
Remove
mixture from heat and set aside.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW-HUvkp-AsfuHtgkvPT1cRz9Rqd4-giTpG8i6Crh8TIUPU2BFtFPTczto6WvNR9i77HMz1ZWS-Lvg7yOIuiBiWiObue9HdCaTK8_Um2rfdZapTcLfDZGQYPerFTtBsEF6vPjVOGw-60/s1600/032.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFW-HUvkp-AsfuHtgkvPT1cRz9Rqd4-giTpG8i6Crh8TIUPU2BFtFPTczto6WvNR9i77HMz1ZWS-Lvg7yOIuiBiWiObue9HdCaTK8_Um2rfdZapTcLfDZGQYPerFTtBsEF6vPjVOGw-60/s320/032.JPG" width="320" /></a></div>
<div style="text-align: left;">
In a skillet over medium heat, melt
butter (or olive oil, if using). Add onions and saute until
translucent, about 3 minutes. Add minced garlic and saute for one
minute more. Add carrots, zucchini, and peas. Cook for about 3
minutes. The vegetables will not be entirely cooked through but they will continue to cook in the oven. </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoFMdHVFvJnh-dNyaNfgahXksjWXU7KaqpDoIcnsCo9xqbw6ZJOVNl16hJYHKf0tsU7i9XZfh0DBkJ7WoJzLlUTybp5ejPs9J0O5Y0FQocmcC38gDAqTyF7ACYZiThD219uHmim_0NMQ/s1600/034.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWoFMdHVFvJnh-dNyaNfgahXksjWXU7KaqpDoIcnsCo9xqbw6ZJOVNl16hJYHKf0tsU7i9XZfh0DBkJ7WoJzLlUTybp5ejPs9J0O5Y0FQocmcC38gDAqTyF7ACYZiThD219uHmim_0NMQ/s320/034.JPG" width="320" /></a> </div>
<div style="text-align: left;">
Remove from heat and add vegetable mixture to the creamy chicken
mixture. Stir to combine.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Spoon filling into a 9×13-inch pan. Remove
the biscuits from the fridge and place them on top of the filling.
Brush the tops of the biscuits with heavy cream, buttermilk, or egg
wash.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1_7Cy1FI6ih17dhqyPsShqYepUwhd1FMQ8Fv28WxqS23emL-ZOlm_eZshalcr2z4uDbpK8fTQLWFHYiKxuXxNT9kZet6lOcHi0x9fpQsZ8WwU643hBkMuNwCnK24tTp5md4YQoTFAwc/s1600/038.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1_7Cy1FI6ih17dhqyPsShqYepUwhd1FMQ8Fv28WxqS23emL-ZOlm_eZshalcr2z4uDbpK8fTQLWFHYiKxuXxNT9kZet6lOcHi0x9fpQsZ8WwU643hBkMuNwCnK24tTp5md4YQoTFAwc/s320/038.JPG" width="320" /></a></div>
<div style="text-align: left;">
Bake for 20-23 minutes, or until biscuits
are puffed and golden, and the sides of the pot pie are bubbling.
Remove from the oven and allow to cool slightly before serving.</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XfWnwCzYIhqZDskWY_NTpBmaKxvXMtyM2WTofnm_uYfsloK3x47C1wvQ8tOiUIEIZ71eiYhe6hAlyVIaEwB390KF3ZwF7EWnMXS1dv0lnGs0A2YnOF831xSqRdS5k4SlSbAMwM48tC0/s1600/040.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1XfWnwCzYIhqZDskWY_NTpBmaKxvXMtyM2WTofnm_uYfsloK3x47C1wvQ8tOiUIEIZ71eiYhe6hAlyVIaEwB390KF3ZwF7EWnMXS1dv0lnGs0A2YnOF831xSqRdS5k4SlSbAMwM48tC0/s320/040.JPG" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
Enjoy the goodness that is chicken pot pie!<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIfAo4bPBklXssc3YiaZso0YDOzRZVLNz5EIPkmCuIwEXT21Tkhg8-c3VE7V69AyKR05isDI2IdpibjtHLboxAjPZhNU_WfQ6IlMLYfGqQtwcEZFNvg-WFqbzZ7VE_GJZO2JXFnp7-_A/s1600/044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIfAo4bPBklXssc3YiaZso0YDOzRZVLNz5EIPkmCuIwEXT21Tkhg8-c3VE7V69AyKR05isDI2IdpibjtHLboxAjPZhNU_WfQ6IlMLYfGqQtwcEZFNvg-WFqbzZ7VE_GJZO2JXFnp7-_A/s320/044.JPG" width="320" /></a></div>
<div style="text-align: left;">
This recipe is definitely a keeper and one that I plan to repeat many times over the years, thank you <a href="http://www.joythebaker.com/blog/">Joy the Baker</a>! </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Hope you are all having a great week!</div>
<div style="text-align: left;">
<br /></div>
<span style="font-size: small;"><span><span style="font-size: large;"><span style="color: blue;"><span style="color: black;"><span style="font-size: small;"> </span></span> </span></span></span></span>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com8tag:blogger.com,1999:blog-7715302251290276108.post-22022832298382441042011-10-04T14:54:00.000-05:002011-10-04T15:01:30.681-05:00Rollin' In the Pumpkin<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4eIM5Qt1tEddiPZ6JPkQkOCjCQPX_iEzO1YemYPghHu9drS_OaY_RfaVnISN8E_KS0YaLxTveZxBQtRHlm8aCvn90WBYfAFmpvAVTQQWyr4AeenF8CdwXBC6TYSynEmh1e-ZHElFtPs/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxV9QA9z4dw9xjWjGe9Oc2Cc4rb7SFRV8niga1Q9RG13JcfsKI1pKxvMGySjRZd-UlY4b79_Y7SWyS3HmIXknxHYShuGVx2tFaLO9ZpRYxLZILE4VNBPpsqQiCFNO8TEPZnPAuYGMyRFQ/s320/050.JPG" width="320" /></div>
Last Sunday we were lucky enough to have some friends over for dinner (check out <a href="http://www.thesweetart.com/">The Sweet Art</a>!), which gave me the perfect excuse to spend most of the day in the kitchen. I love Sundays where there is no rush and I can pour a little extra love into my cooking/baking endeavors. I have learned that when we are entertaining it is best for me to prepare as much ahead of time as possible. While I wish I were that person who can chitchat in the kitchen while measuring and mixing and end up with a fabulous meal, that just isn't me. So rather than stress myself out, I just choose recipes that can be made ahead of time with minimal last minute assembly required. I mentioned in an earlier post that I recently started using Pinterest, cue menu for dinner party.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzUblZoHChaZQExtHGbwWq41jEx1Mk7iNuxjvds3-Kopr-Jk-kFqdesGcl_HOk-1PzOwpHP9KlVtlOBbxEw3QdXbrI2Eu1Of0Wa02YA3NPymDlsxPgHCawXoRkSWzJ6SaOKwGK-Q6pB4/s1600/049.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOzUblZoHChaZQExtHGbwWq41jEx1Mk7iNuxjvds3-Kopr-Jk-kFqdesGcl_HOk-1PzOwpHP9KlVtlOBbxEw3QdXbrI2Eu1Of0Wa02YA3NPymDlsxPgHCawXoRkSWzJ6SaOKwGK-Q6pB4/s320/049.JPG" width="320" /></a> </div>
I decided on a hearty chicken pot pie followed by a pumpkin roll for dessert, swoon! I will save the chicken pot pie recipe for tomorrow because right now all I have on my mind is that roll of spiced pumpkin goodness studded with chopped walnuts and stuffed with vanilla cream cheese frosting. This was my first attempt at making any kind of "roll" dessert and I think it turned out pretty well. <br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhr9ieSYoZB-GCNpj-xt0Fx0y686eebbg0NXW7FOyPEITmFeVP8DP2KC3RDersbVcaAT1a2WawZK7HlX05L_e7oohYWtKB10eBTLgErZh8SWzNhlz87BaO-yNHFkzzq4NRD6iXFDw6Cw/s1600/045.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhr9ieSYoZB-GCNpj-xt0Fx0y686eebbg0NXW7FOyPEITmFeVP8DP2KC3RDersbVcaAT1a2WawZK7HlX05L_e7oohYWtKB10eBTLgErZh8SWzNhlz87BaO-yNHFkzzq4NRD6iXFDw6Cw/s320/045.JPG" width="320" /></a></div>
<div style="color: orange;">
<span style="font-size: large;">Cream Cheese Stuffed Pumpkin Roll</span></div>
from <a href="http://www.melskitchencafe.com/2009/10/perfect-pumpkin-roll.html">Mel's Kitchen Cafe</a><br />
<br />
Cake:<br />
1 cup sugar<br />
3/4 cup flour<br />
1 teaspoon salt<br />
1 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
3 eggs<br />
2/3 cup mashed (canned) pumpkin<br />
1/2 cup chopped walnuts (optional)<br />
<br />
Filling:<br />
8 ounces cream cheese, softened<br />
1 tablespoon butter, melted<br />
1 teaspoon vanilla<br />
1 cup powdered sugar<br />
<br />
Preheat the oven to 350 degrees. Grease a 15x10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch
overhang on each of the short ends of the pan. Lightly grease the wax
paper and sides of the jelly roll pan.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4eIM5Qt1tEddiPZ6JPkQkOCjCQPX_iEzO1YemYPghHu9drS_OaY_RfaVnISN8E_KS0YaLxTveZxBQtRHlm8aCvn90WBYfAFmpvAVTQQWyr4AeenF8CdwXBC6TYSynEmh1e-ZHElFtPs/s1600/001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4eIM5Qt1tEddiPZ6JPkQkOCjCQPX_iEzO1YemYPghHu9drS_OaY_RfaVnISN8E_KS0YaLxTveZxBQtRHlm8aCvn90WBYfAFmpvAVTQQWyr4AeenF8CdwXBC6TYSynEmh1e-ZHElFtPs/s320/001.JPG" width="320" /></a></div>
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a
large bowl and pour mixture over the waxed paper.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw4EXaeA4K5eL1ilWpte82AkaW6-UEQylmwHLIMq7HHiE_6_Rr0kDjyQMhFe9OrZ0kU2USIuc2lMUcDxgeXlXcQ1OIs9iZUWk_vTbb1nVwzbbqD4DuCeVYWxk8Uef_FBYvmYYKC4NDNo/s1600/002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsw4EXaeA4K5eL1ilWpte82AkaW6-UEQylmwHLIMq7HHiE_6_Rr0kDjyQMhFe9OrZ0kU2USIuc2lMUcDxgeXlXcQ1OIs9iZUWk_vTbb1nVwzbbqD4DuCeVYWxk8Uef_FBYvmYYKC4NDNo/s320/002.JPG" width="320" /></a> </div>
Sprinkle the
walnuts, if using, on top of the mixture. (I did this but a lot of my walnuts stuck to my tea towel so next time I will probably mix the nuts into the batter.)<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Vh4HaA4OtDInAjvp0YSfNn3jmivteVMIhUEn_MwS2_Fe8jtv-gTLuxrmhzmOyLhGFml2uP6hhhE8GQlB1UJxaDGpjVbRBVnWWMpOZHhdvzGNY0j6zVAG_CmF60tmhDqymtGBbMfqJl8/s1600/003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Vh4HaA4OtDInAjvp0YSfNn3jmivteVMIhUEn_MwS2_Fe8jtv-gTLuxrmhzmOyLhGFml2uP6hhhE8GQlB1UJxaDGpjVbRBVnWWMpOZHhdvzGNY0j6zVAG_CmF60tmhDqymtGBbMfqJl8/s320/003.JPG" width="320" /></a> </div>
Bake for 14-15 minutes until
edges pull away from the sides of the pan and center is done.<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBpoIwrCz2f6FrxfnqXM5-4fr7mP6F5o2yIE7orYhM_E7BgTl9AfjhGoPMvDitkeRqPvlnCpEtcVGjCc7egk4-DtIaA4yB48g6uF7G2ZxFNEzLVnrbHRq9M6c_OMsQ3IRvwD-KqdbE8w/s1600/005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBpoIwrCz2f6FrxfnqXM5-4fr7mP6F5o2yIE7orYhM_E7BgTl9AfjhGoPMvDitkeRqPvlnCpEtcVGjCc7egk4-DtIaA4yB48g6uF7G2ZxFNEzLVnrbHRq9M6c_OMsQ3IRvwD-KqdbE8w/s320/005.JPG" width="320" /></a></div>
Lay a large, clean dishtowel on the counter top (it is best to use a
dishtowel without any texture – a tea towel or similar towel works
best). Spread a thick dusting of powdered sugar all over the towel.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzPR0hIaUUwT418-eRi0Rwh7JL8NkQ5sFKl0kiduLBxWwIbQOSVmlMgCJYadYwHT5utYmb9tvM65Swzm5HUDkJOCw7JYlKIilW7_7yteEpePOphG4TW9mVDdfj-orOvu1IY-kaPSK_bE/s1600/004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzPR0hIaUUwT418-eRi0Rwh7JL8NkQ5sFKl0kiduLBxWwIbQOSVmlMgCJYadYwHT5utYmb9tvM65Swzm5HUDkJOCw7JYlKIilW7_7yteEpePOphG4TW9mVDdfj-orOvu1IY-kaPSK_bE/s320/004.JPG" width="320" /></a> </div>
When
the cake comes out of the oven, turn the pan upside down on the
powdered sugar-laden towel so the wax paper is on the top (helps if your husband is around to help you lift off the piping hot pan!).<br />
<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oKuMu5fu9QDdUo7DXtF6PItWJEiDi0jEC5YeXUw99wZOl-tbVfCe7JOfLTZO4T8UWNoYBkaqUpn_DsZJe1hbazZdbunIVWuGLzpdGIl9Pq0rmgEeL6nz9NWBpsiAup4IlLFDAr4ilOs/s1600/006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oKuMu5fu9QDdUo7DXtF6PItWJEiDi0jEC5YeXUw99wZOl-tbVfCe7JOfLTZO4T8UWNoYBkaqUpn_DsZJe1hbazZdbunIVWuGLzpdGIl9Pq0rmgEeL6nz9NWBpsiAup4IlLFDAr4ilOs/s320/006.JPG" width="320" /></a></div>
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<div style="text-align: center;">
</div>
Gently peel
off the wax paper, being careful not to tear the roll.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOXEGb3dBozoFcBu4VnpMrPg9F_kedutl2H-xS7ahBNM5ZJHRMheDNzpTgcMAVUan4y6fL_ZpQKGDc6NlaZpKe6Nlb6u5yWKvTGlFHgBsaRtlWctrMayghvD4jQVMsHfYyXSkM0PUZbc/s1600/007.JPG"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKOXEGb3dBozoFcBu4VnpMrPg9F_kedutl2H-xS7ahBNM5ZJHRMheDNzpTgcMAVUan4y6fL_ZpQKGDc6NlaZpKe6Nlb6u5yWKvTGlFHgBsaRtlWctrMayghvD4jQVMsHfYyXSkM0PUZbc/s1600/007.JPG" width="320" /></a> </div>
Starting at one
of the short ends, roll the pumpkin cake up with the towel to cool.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwq63i_ZT4e8uc-dCVxKd5VSf3RvVHzBK3xkr4fOAyMkeexRrewHxrHxx_zVw5ppYSNVneTk-mrcvvbnNFUI0bx79qluY6Yb9bR4U-S1VTf-G4u-95iu1xkRVthbDNmmT9QydoeCoHJc/s1600/010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibwq63i_ZT4e8uc-dCVxKd5VSf3RvVHzBK3xkr4fOAyMkeexRrewHxrHxx_zVw5ppYSNVneTk-mrcvvbnNFUI0bx79qluY6Yb9bR4U-S1VTf-G4u-95iu1xkRVthbDNmmT9QydoeCoHJc/s320/010.JPG" width="320" /></a> </div>
While the roll is cooling, mix the cream cheese, butter, vanilla, and
powdered sugar together until it is light and creamy. Once the roll is
cool, unroll and with an offset spatula, carefully spread filling in an
even layer over the cake.<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0zmtDqYyqTG4GBUDVaxAXQHiT7-l9d8FIUMP01Iq-XQp2wrA0_wQkc8hxYMtDwUjcaxV_zsgQAZm9KE9EZ4-ujg4sNQ-Yu1S5q_hOAbYbU90l1gdn8OEYm8dKp3Uj2ohyPBf-bW60sg/s1600/015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy0zmtDqYyqTG4GBUDVaxAXQHiT7-l9d8FIUMP01Iq-XQp2wrA0_wQkc8hxYMtDwUjcaxV_zsgQAZm9KE9EZ4-ujg4sNQ-Yu1S5q_hOAbYbU90l1gdn8OEYm8dKp3Uj2ohyPBf-bW60sg/s320/015.JPG" width="320" /></a></div>
<div style="text-align: center;">
(Spread all the way to the edges, I left space because I thought it would ooze out but it doesn't)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
Roll it up without the towel and place in the
refrigerator (covered with plastic wrap or wax paper) for about an hour
before serving. </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH3KZy5FIlblDiaYs4Ya5io6CKwpVqoAhw0cxk-eAwCEsMIAd60NfDcOF_ya3dwzOaSuZc8dxZ3I9bihQMfCa1k_00rMkwpxrZXdUf8Dkk8OzyUrPibkthNZkQ8cf_pQWznEcgIBGUvU/s1600/016.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioH3KZy5FIlblDiaYs4Ya5io6CKwpVqoAhw0cxk-eAwCEsMIAd60NfDcOF_ya3dwzOaSuZc8dxZ3I9bihQMfCa1k_00rMkwpxrZXdUf8Dkk8OzyUrPibkthNZkQ8cf_pQWznEcgIBGUvU/s320/016.JPG" width="320" /></a> </div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PZHkTcX_Dt2h9GjNJKIClF9KHVgUrIKNeZqJvB4Is5zf18H43J3GEC3wR2d1p5u-U6l9Cik3y8y4b5SCVS2uQUt5RqSjyiBXZPENTHbr81pEA1BS0gwjBtE6COI-w4pmw7w93-GuXmM/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_PZHkTcX_Dt2h9GjNJKIClF9KHVgUrIKNeZqJvB4Is5zf18H43J3GEC3wR2d1p5u-U6l9Cik3y8y4b5SCVS2uQUt5RqSjyiBXZPENTHbr81pEA1BS0gwjBtE6COI-w4pmw7w93-GuXmM/s320/019.JPG" width="320" /></a> </div>
I dusted mine with additional powdered sugar before serving.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sf_UCcXefXEy_loHvC-ArgPZ6pbKXi3RnBnj9pSC0BpLwMsg1mg2qAOUoixkvI00HFDgw2kWtxBOm3ifrwtoC8z5rRdLN8DGEwR_xOOdWOHW-OeMJhvJgywTCEWwWb_Ox2oHqmYhplM/s1600/046.JPG"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_sf_UCcXefXEy_loHvC-ArgPZ6pbKXi3RnBnj9pSC0BpLwMsg1mg2qAOUoixkvI00HFDgw2kWtxBOm3ifrwtoC8z5rRdLN8DGEwR_xOOdWOHW-OeMJhvJgywTCEWwWb_Ox2oHqmYhplM/s1600/046.JPG" width="320" /></a></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLtw73oHFRwxbXoUF7Pb9K8UdnNKXyJb1Mjvya_UvHHKcUcksyBwp34n_UwDLhYCsrG9p-LPpdHbuE-QE7sUgfEhYaAsHjf4R7md6_ihhfb9917vq4B__pzDOiJLoqmnuJPwilnYSW3U/s1600/051.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLtw73oHFRwxbXoUF7Pb9K8UdnNKXyJb1Mjvya_UvHHKcUcksyBwp34n_UwDLhYCsrG9p-LPpdHbuE-QE7sUgfEhYaAsHjf4R7md6_ihhfb9917vq4B__pzDOiJLoqmnuJPwilnYSW3U/s320/051.JPG" width="320" /></a> </div>
Enjoy!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com13tag:blogger.com,1999:blog-7715302251290276108.post-20697806229513713812011-09-29T19:03:00.000-05:002011-09-29T19:03:44.650-05:00Golden Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gnCx-MyHbLrMh14aJ5AOaPkOBHK-Wc5u1Lfg59X2RBUXPTE6K8VOoI7OPBOwcxLOU6AHlRIzlZZSo66Whp71VXsVEb4bKup6doNgihbxX3YEZ2-dHJuEKaafQ69Sl1c4OCyLw7WTxck/s1600/012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gnCx-MyHbLrMh14aJ5AOaPkOBHK-Wc5u1Lfg59X2RBUXPTE6K8VOoI7OPBOwcxLOU6AHlRIzlZZSo66Whp71VXsVEb4bKup6doNgihbxX3YEZ2-dHJuEKaafQ69Sl1c4OCyLw7WTxck/s320/012.JPG" width="320" /></a> </div>
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I guess I've been on a soup kick lately but with the changing weather it just feels right. In the past two weeks, I've made <a href="http://thesweettouch.blogspot.com/2011/09/weekend-comfort.html">corn chowder</a>, Greg made his famous chili (he's still deciding if he wants to share the recipe, har-umphh!), and last night I made this delicious butternut squash soup. We originally had this soup a couple of years ago around Thanksgiving when we were back in Ohio. We had driven all day and were told not to ruin our appetites with crappy fast food and we were oh-so-delightfully rewarded with this creamy soup, plus slices of toasted baguette with melted gruyere cheese on top. I didn't have the ingredients for the bread component last night but I highly recommend doing it since it really completes the meal. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtxA1rkf9DfzZgFBr2_mcMvMiDkSdFUweOVCZkPa3P-DCF0YFiCF6kfSMefqTAVRVps38STo3qamgLtgTIouXfw3ll8HiTqDH37i2WxghGlKujkD9H6n_hV5bVNGXrHSSWVKcWp_BzGk/s1600/010.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXtxA1rkf9DfzZgFBr2_mcMvMiDkSdFUweOVCZkPa3P-DCF0YFiCF6kfSMefqTAVRVps38STo3qamgLtgTIouXfw3ll8HiTqDH37i2WxghGlKujkD9H6n_hV5bVNGXrHSSWVKcWp_BzGk/s320/010.JPG" width="320" /></a></div>
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<span style="font-size: large;">Golden Butternut Squash Soup</span></div>
<div class="separator" style="clear: both; text-align: left;">
from <a href="http://www.myrecipes.com/recipe/golden-winter-soup-10000001696601/">Cooking Light</a> (recipe for toasts included in link)</div>
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</div>
<h3 style="font-weight: normal;">
<span style="font-size: small;">Ingredients</span></h3>
<span itemprop="amount">2 tablespoons</span>
<span itemprop="name"> butter</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">5 cups</span>
<span itemprop="name"> (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 cups</span>
<span itemprop="name"> (1/2-inch) cubed peeled russet potato (about 12 ounces)</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1 teaspoon</span>
<span itemprop="name"> kosher salt</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1/2 teaspoon</span>
<span itemprop="name"> freshly ground black pepper</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">2 cups</span>
<span itemprop="name"> sliced leek (about 2 medium)</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">4 cups</span>
<span itemprop="name"> fat-free, less-sodium chicken broth</span>
<span itemprop="preparation"> </span>
<br />
<span itemprop="amount">1 cup</span>
<span itemprop="name"> half-and-half</span>
<span itemprop="preparation"> </span>
<br />
Chives for garnish, optional but delicious<br />
<br />Melt butter in a large pot over medium-high heat. Add squash,
potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1
minute.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBkVPcVPJIkoonS8x9Uy55Ix5Bb8_Uk45tKHGcenNmoFTT_ynK8XMw0ogiZv3Adxzc9v3cgS1iv65iwa9AXt3T2-wvevv9dJfDQBKr5fuKEV_F_Xhaps3tv-npZ3JwTZIZv0YvHAvAYE/s1600/003.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBkVPcVPJIkoonS8x9Uy55Ix5Bb8_Uk45tKHGcenNmoFTT_ynK8XMw0ogiZv3Adxzc9v3cgS1iv65iwa9AXt3T2-wvevv9dJfDQBKr5fuKEV_F_Xhaps3tv-npZ3JwTZIZv0YvHAvAYE/s320/003.JPG" width="320" /></a> </div>
Stir in broth; bring to a boil. Reduce heat, and simmer 20
minutes or until potato is tender, stirring occasionally.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKceAObz0G9tqWzbG12cVZrUgju_TEh33UFhGONOzKlNF7PQTNUTqi3Cclkauvcq8d-wGCQpiNzwidMN6md021_rict4mDHZQCq9m6j39fKlGH-n4Mw42gb2qWt6R5Kx_OX56VgyAd6zs/s1600/006.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKceAObz0G9tqWzbG12cVZrUgju_TEh33UFhGONOzKlNF7PQTNUTqi3Cclkauvcq8d-wGCQpiNzwidMN6md021_rict4mDHZQCq9m6j39fKlGH-n4Mw42gb2qWt6R5Kx_OX56VgyAd6zs/s320/006.JPG" width="320" /></a> </div>
Place half of
potato mixture in a blender. Remove center piece of blender lid (to
allow steam to escape); secure blender lid on blender. Place a clean
towel over opening in blender lid (to avoid splatters). Blend until
smooth. Pour into a large bowl. Repeat procedure with remaining potato
mixture. (I used our immersion blender - if you like making soup these things are the bomb). <br />
<div style="text-align: center;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DurfVC5XufHNZamtPyMd1BJE-kIgPQM9emmfU7VX45dU78tqZpOcNRvE1ctkUAfAAeF-pADLwYEyteMzlKkpmQYD-neuFEQaqeCPUVGAiE3mJLWghRveKUPFqUWlQvsjrGvkS6mEAyU/s1600/005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8DurfVC5XufHNZamtPyMd1BJE-kIgPQM9emmfU7VX45dU78tqZpOcNRvE1ctkUAfAAeF-pADLwYEyteMzlKkpmQYD-neuFEQaqeCPUVGAiE3mJLWghRveKUPFqUWlQvsjrGvkS6mEAyU/s320/005.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hEKk-JlJxYpedCap_JpEboyWDLHJ8vCVbP1ZQtbCC60pP-7Xy_1lzGn_AbtRye50vaOOcoju5ZuMpxRhAC9kV8FviR_N8tclpK4gtCVfEZSvv5w4YWV6VoTHwCOvuEbzlhzkPO5MK4Q/s1600/007.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hEKk-JlJxYpedCap_JpEboyWDLHJ8vCVbP1ZQtbCC60pP-7Xy_1lzGn_AbtRye50vaOOcoju5ZuMpxRhAC9kV8FviR_N8tclpK4gtCVfEZSvv5w4YWV6VoTHwCOvuEbzlhzkPO5MK4Q/s320/007.JPG" width="320" /></a></div>
Stir in half-and-half. Cover and keep warm. Top each serving with about 1 teaspoon
chives. Garnish with freshly
ground black pepper, if desired.<br />
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR8K5SO6Yw2DM_WoWNQfMvUx2ejbgGXBYr6jQHLqWyyfaL78BzhRN-20klBh_F_FEgUOIWXCao-EA1GB_RlVe4YCnIebI6U5dvFpRGxmWDLWeh9m3hwyAlqUNwGY1roHipWWUhmaZgh-A/s320/008.JPG" width="320" /> </div>
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On a side note, I joined Pinterest today and it is just as addicting as everyone said it would be! </div>
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Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com9tag:blogger.com,1999:blog-7715302251290276108.post-53308895832263099212011-09-26T16:18:00.000-05:002011-09-26T16:18:38.676-05:00Cinnamon-Streusel Coffeecake<div class="separator" style="clear: both; text-align: center;">
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I have been reading King Arthur Flour's blog, <a href="http://www.kingarthurflour.com/blog/">Bakers' Banter</a> for a couple of years now and I absolutely love it. The contributors are extremely talented and knowledgeable (getting to bake all day + write about it = dream job!), yet the recipes are very accessible. They include little tidbits about baking but don't smack you in the face with it - it's like being in the kitchen with a good friend, where you simply pick up new techniques by working with them, plus it's a lot of fun! Oh, and if you ask a question in the comments section they give great feedback, always a nice touch. <br />
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So, when I decided late Sunday afternoon that I wanted to make a coffeecake for Greg to bring to work I went directly to their website and after a quick search, came up with the perfect recipe. Believe it or not, I have never made a cinnamon coffeecake before yesterday, and this one will be hard to beat. Greg always has a group meeting on Monday and honestly, who couldn't use a little sweet treat to get the week started right?<br />
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<div style="color: #cc0000;">
<span style="font-size: large;">Cinnamon-Streusel Coffeecake</span></div>
from <a href="http://www.kingarthurflour.com/recipes/cinnamon-streusel-coffeecake-recipe#ReviewSection">King Arthur Flour</a><br />
<br />
<b>Streusel Topping</b><br />
<br />
1 1/4 cups granulated sugar<br />
¼ teaspoon salt (if you use unsalted butter)<br />
1 1/2 cups flour <br />
1 tablespoon ground cinnamon<br />
6 tablespoons butter, melted<br />
<br />
<b>Filling </b><br />
<br />
<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span><br />
1 cup brown sugar, light or dark <br />
1 1/2 tablespoons ground cinnamon<br />
1 teaspoon unsweetened cocoa powder (did not use since it was just to add color)<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span><span id="IngredientSet">
</span><span id="IngredientSet">
</span></span></span><br />
<br />
<b>Cake</b><br />
<br />
3/4 cup butter<br />
1 teaspoon salt (1 ¼ teaspoons if you use unsalted butter)<br />
1 1/2 cups granulated sugar<br />
1/3 cup brown sugar<br />
2 1/2 teaspoons baking powder<br />
2 teaspoons vanilla<a href="http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract"></a> <br />
3 large eggs<br />
3/4 cup sour cream or plain yogurt (I used yogurt)<br />
1 1/4 cups milk (anything from skim to whole, I used skim)<br />
3 3/4 cups flour<a href="http://www.kingarthurflour.com/shop/items/king-arthur-unbleached-all-purpose-flour-5-lb"><br /></a><br />
<span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet"></span></span></span><span id="volume_or_weight"><span id="v_ingredients" style="display: inline;"><span id="IngredientSet">
</span></span></span><br />
<span id="Instructions">Preheat the oven to 350°F. Lightly grease a 9" x 13" pan. </span><br />
<br />
<span id="Instructions">Topping - In a medium bowl whisk together the sugar,
salt, flour, and cinnamon. Add the melted butter, using a fork to blend until combined. Set the topping aside</span><span id="Instructions">. Note: I would be tempted to decrease the amount of topping as mine seemed to make a bit too much and a lot of it fell off when I took it out of the pan.</span><br />
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<span id="Instructions"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaubysiS8wAGPlUrh2daHxEiQ8YVdCszfev9BpKXVP7UspGnr_F4es5VwvvHNez_vKHcVPuf0cPtAX1uMczvODKDqyQ9TRXGCHVpzMReu-3wq_CwDF8jtRCyVSWdyQSgLX8gKgyX-lnmk/s1600/001.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaubysiS8wAGPlUrh2daHxEiQ8YVdCszfev9BpKXVP7UspGnr_F4es5VwvvHNez_vKHcVPuf0cPtAX1uMczvODKDqyQ9TRXGCHVpzMReu-3wq_CwDF8jtRCyVSWdyQSgLX8gKgyX-lnmk/s320/001.JPG" width="320" /></a></div>
<span id="Instructions">Filling - Mix</span><span id="Instructions"> together the brown
sugar, cinnamon, and cocoa powder, if using. Set it aside. Note: Next time I might add some chopped pecans to give it an extra crunch.</span><br />
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<span id="Instructions"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjrtFQ3TsOYEc47F73TIzVoyRNfBbgyMNLKS7AM5FDptwwrwjVQTBlkrKQa8RecgLcDPEJboICimaAI2DQjrrWfPWlPHxMk-NUihHGq6n8Mhh8079eFJCNXxckzLG3tnSMXANjpYV5qA/s1600/002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihjrtFQ3TsOYEc47F73TIzVoyRNfBbgyMNLKS7AM5FDptwwrwjVQTBlkrKQa8RecgLcDPEJboICimaAI2DQjrrWfPWlPHxMk-NUihHGq6n8Mhh8079eFJCNXxckzLG3tnSMXANjpYV5qA/s320/002.JPG" width="320" /></a></div>
<span id="Instructions">Cake - </span><span id="Instructions">In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth, then add eggs one at a time, mixing well between each addition.</span><br />
<br />
<span id="Instructions">In a separate bowl, whisk together the sour
cream or yogurt and milk until well combined. Don't worry about getting out all the lumps. </span><span id="Instructions">Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.</span><br />
<br />
<span id="Instructions">Pour/spread half the batter (a scant 3 cups)
into the prepared pan, if you have a kitchen scale half of the batter weighs about 28 ounces. </span><span id="Instructions"> Then sprinkle the filling evenly over the batter and top with remaining cake batter. Use a knife to gently swirl filling throughout the cake, as if making a marble cake. Finally, sprinkle topping over the entire cake. </span><br />
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<span id="Instructions">Bake the
cake until it's a dark golden brown around the edges; medium-golden with
no light patches showing on top, and a toothpick or cake tester
inserted into the center comes out clean, about 55 to 60 minutes. When pressed
gently in the middle, the cake should spring back. Note: Mine took around 70 minutes and my topping never got really golden but I'm glad I stopped when I did or else I think my cake would have dried out. (I'm starting to wonder if my oven is off because most of my baking requires extra time added on at the end...)</span><br />
<span id="Instructions"> </span><br />
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<span id="Instructions"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW7Ns4-BIQwMWeP6_Kb8az3Gua4tPksoCxJ8bzsUtaI4R4a6VWIBgHsoGAX5346bgYqk8Sy5Ltfmp3n5uqbdX1dACVnKTwvYhaGYBz2W-cL60I8l0NvwhwEqRPwmQ3QvnlEBaM0DhyphenhyphenuI/s1600/019.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAW7Ns4-BIQwMWeP6_Kb8az3Gua4tPksoCxJ8bzsUtaI4R4a6VWIBgHsoGAX5346bgYqk8Sy5Ltfmp3n5uqbdX1dACVnKTwvYhaGYBz2W-cL60I8l0NvwhwEqRPwmQ3QvnlEBaM0DhyphenhyphenuI/s320/019.JPG" width="320" /></a></div>
<div class="group" id="InstructionSet">
<span id="Instructions">Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan. You can also cover the unbaked cake with plastic wrap and pop it in the oven (after removing plastic wrap!) the next day if you want yummy breakfast smells, just add a few more minutes since the cake will start out cold. Definitely considering this for the holidays!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FOauCIrhuXvKaGBuF2gn8Kv6mWm6MeUMZAkpXa9wdXMCMCzVml4Jz-UxVnKnLr98iiZCWXUHhLaYUv_qLEMojrSIR_UuMaDOb25IiI3z06c-X4zZ1ozYtNJzYZShNcDNqZghRfC8XxY/s1600/023.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FOauCIrhuXvKaGBuF2gn8Kv6mWm6MeUMZAkpXa9wdXMCMCzVml4Jz-UxVnKnLr98iiZCWXUHhLaYUv_qLEMojrSIR_UuMaDOb25IiI3z06c-X4zZ1ozYtNJzYZShNcDNqZghRfC8XxY/s320/023.JPG" width="320" /></a><span id="Instructions"> </span></div>
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<div class="group" id="InstructionSet">
<span id="Instructions">Other than the fact that this cake is delicious, I also like it because it makes makes 24 servings, which makes it perfect to share with a group. </span></div>
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<span id="Instructions"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7526_xgn4qjnz3P_hv53Ixk3Gx4CLoQ-L-vXTkqf2ph6Zy9vzUgZG942Z1T8nd46ycGxmKaI959_IUJ6CWbgs7zYMNbLodMh5tlIqNPrinW7WgQhyphenhyphenfm3AeXrOumRoAyYBle0v_bSZBg/s1600/018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW7526_xgn4qjnz3P_hv53Ixk3Gx4CLoQ-L-vXTkqf2ph6Zy9vzUgZG942Z1T8nd46ycGxmKaI959_IUJ6CWbgs7zYMNbLodMh5tlIqNPrinW7WgQhyphenhyphenfm3AeXrOumRoAyYBle0v_bSZBg/s320/018.JPG" width="320" /></a></div>
<div class="group" id="InstructionSet">
<span id="Instructions">What is your favorite weekend breakfast treat? Next on my list are cinnamon rolls, anyone have the perfect recipe? </span></div>
<span id="Instructions"> </span><span id="Instructions"> </span><span id="Instructions"> </span><span id="Instructions"> </span> Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com3tag:blogger.com,1999:blog-7715302251290276108.post-15694553419004511282011-09-23T13:56:00.001-05:002011-09-23T13:56:54.197-05:00Weekend Comfort<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5SR7UnMIO5cEyjfsr6SPKMnOoP4P2ceoWJ8HnSYDwNHyRdJ7kBCk6ZHdndwe96RWT5VQg3lRb-L3cYpctgXg1LrfYIfSNhh5a8_bgU6zHgOOW7iWHP3zulPHZ9BRS5LRCgnGNUaU-Ds/s1600/590.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5SR7UnMIO5cEyjfsr6SPKMnOoP4P2ceoWJ8HnSYDwNHyRdJ7kBCk6ZHdndwe96RWT5VQg3lRb-L3cYpctgXg1LrfYIfSNhh5a8_bgU6zHgOOW7iWHP3zulPHZ9BRS5LRCgnGNUaU-Ds/s320/590.JPG" width="320" /></a> </div>
This is one of my favorite meals to make as the weather starts to cool off. The last of the sweet summer corn is combined with chunks of veggies, potatoes and shredded chicken in a comforting creamy broth, and of course topped with crunchy bits of bacon. This is by no means a low calorie meal but I choose to believe it is healthy simply because it is a soup and all soups are healthy, right? This soup packs a punch with heat from both fresh jalapeno and crushed red pepper flakes, as well as a smoky spice from chipotle seasoning (I chopped up a chipotle pepper in adobo sauce since this is what I had and it still added the same smoky flavor). If you aren't a big fan of spice, you could easily leave these ingredients out but I recommend trying at least a little! <br />
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<span style="font-size: large;">Corn Chowder</span></div>
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from <a href="http://www.mybakingaddiction.com/corn-chowder/">My Baking Addiction</a> <- Yummy website!</div>
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<b>Ingredients</b></div>
5 strips thick cut bacon; sliced into ½ inch pieces<br />
1 sweet onion, diced<br />
2 carrots peeled and chopped<br />
2 stalks of celery chopped<br />
2 garlic cloves, minced<br />
1 jalapeno, seeded and finely chopped<br />
6 sprigs fresh thyme, leaves only<br />
1/4 cup all-purpose flour<br />
½ teaspoon chipotle seasoning (or a chipotle chili in abobo sauce finely chopped)<br />
¼ teaspoon crushed red pepper flakes (add more if you like some heat)<br />
6 cups vegetable stock<br />
2 cups heavy cream<br />
2 Idaho potatoes, peeled and diced<br />
6-8 ears corn (I used 6)<br />
2 cups cooked and shredded chicken (rotisserie works great here)<br />
Salt and freshly ground black pepper<br />
1/4 cup chopped fresh Italian parsley<br />
green onions; sliced for garnish <br />
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1. In a Dutch oven, cook bacon over medium high heat until crisp; remove bacon with a slotted spoon and allow to drain and <span class="IL_AD" id="IL_AD1">reserve</span> for garnish.</div>
2. Reduce heat to medium. Add the onion, carrots, celery, garlic,
jalapeno and thyme to the bacon drippings and cook until the vegetables
are soft; about 8 to 10 minutes. Dust the vegetables with flour,
chipotle seasoning, crushed red pepper flakes and stir to coat well.<br />
3. Cook vegetables, flour and seasonings for 2 minutes; stir frequently.<br />
4. Pour in the vegetable stock and bring to a boil. Add the cream and
the potatoes, bring to a rapid boil. Allow soup to boil hard for about 7
minutes, until the potatoes break down. This process will help thicken
the soup.<br />
4. Cut the corn kernels off the cobs and add to the soup. Season with
salt and pepper to taste and add in the cooked chicken. Simmer until the
corn is soft and chicken is heated through; about 10 to 12 minutes.<br />
5. Stir in the parsley. Ladle the soup into bowls and garnish with the reserved bacon and green onions.<br />
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This recipe makes about 8 servings so we ate it for a few meals the week I made it and froze the rest for a quick, delicious meal some night when I don't feel like cooking. Hope you enjoy! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo-mydsjE4shO09zlFxgzUipzzRXE9YJSZqhmsNvsNf7Z1YvyBWoBhynrmfOeph4NtM_oMrvti94yHUwyaGgWUEM5iLrEk0qNltgxKotJtZljcoZzoB777vYEahfdnpVxM-jH2pE_eo8/s1600/589.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo-mydsjE4shO09zlFxgzUipzzRXE9YJSZqhmsNvsNf7Z1YvyBWoBhynrmfOeph4NtM_oMrvti94yHUwyaGgWUEM5iLrEk0qNltgxKotJtZljcoZzoB777vYEahfdnpVxM-jH2pE_eo8/s320/589.JPG" width="320" /></a></div>
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What are your favorite soup recipes? Please share in the comments. Hope you all have a wonderful weekend! </div>
Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com5tag:blogger.com,1999:blog-7715302251290276108.post-88351157981273992052011-09-22T13:34:00.000-05:002011-09-22T13:34:12.575-05:00Chocolate-Caramel Slice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPLJHBcEgP832TTBgyEgGk3r-0_Hj72W8LGmjOKKXlnFc9_goiVv2kKpQqjlifWRW8KWqew0lQ7FIxQ420BsOND0Bb6R4Y2v-VDQNLS0D6C3gOgTtzje5UruWAgP7R2LmjCM9u4NPcw/s1600/562.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPLJHBcEgP832TTBgyEgGk3r-0_Hj72W8LGmjOKKXlnFc9_goiVv2kKpQqjlifWRW8KWqew0lQ7FIxQ420BsOND0Bb6R4Y2v-VDQNLS0D6C3gOgTtzje5UruWAgP7R2LmjCM9u4NPcw/s320/562.JPG" width="320" /></a> </div>
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Or Millionaire's Shortbread, according to my hubby. Either way, this stuff is dangerous to have around. In keeping with my chocolate-caramel-sea salt theme from yesterday, I have another equally addictive recipe. My mom sent me this one earlier in the summer and it was love at first click. Rich, buttery shortbread topped with a thick layer of sweet caramel and finished with a thin layer of bittersweet chocolate, these bars pretty much represent all that I love about baking and sweets. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMERcPCssrmZ1YHNfp1rsn46vW5KJbOLbt3i6hMeF7dWFOQVLfFMtpwbEvZStLZT1qOx1VKVHSg8vezZoaolGSxPW0DV4dUJr2yAvCv0MohsHkN9-n7YJRW8EA20iMwnzBWkX6NKV5l0/s1600/558.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMERcPCssrmZ1YHNfp1rsn46vW5KJbOLbt3i6hMeF7dWFOQVLfFMtpwbEvZStLZT1qOx1VKVHSg8vezZoaolGSxPW0DV4dUJr2yAvCv0MohsHkN9-n7YJRW8EA20iMwnzBWkX6NKV5l0/s320/558.JPG" width="320" /></a></div>
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Some reviews complained that these were too sweet but I think cut into small bites with a flourish of sea salt on top, they are the perfect treat. I am quickly stockpiling ideas for Christmas and this one will probably make the list too! I found it very helpful to cut these while they are still cold in order to get nice clean lines. I may also try lining the pan with foil next time so I can lift them out before cutting. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhykrE74wf4QrU5rSF4eQx1b2LWUBPdx0Xeq4JR5S0Yvi_6D9S7lZIztwTeQt9gmwV48AmWZiwbnay0w4_VTMnO1F5qfOOWOcaRDHUWeJ5AyLpeKrCCbKaqmjyBqWSCFcVri0ErePIjNg/s1600/559.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhykrE74wf4QrU5rSF4eQx1b2LWUBPdx0Xeq4JR5S0Yvi_6D9S7lZIztwTeQt9gmwV48AmWZiwbnay0w4_VTMnO1F5qfOOWOcaRDHUWeJ5AyLpeKrCCbKaqmjyBqWSCFcVri0ErePIjNg/s320/559.JPG" width="320" /></a></div>
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<span style="font-size: large;">Chocolate-Caramel Slice</span></div>
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from <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Slice-238232">Epicurious </a></div>
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makes 20-24 pieces (I would aim for 24-28)</div>
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<strong>Crust</strong>
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1 cup all purpose flour<br />1/4 cup (packed) golden brown sugar<br />2 teaspoons cornstarch<br />1/4 teaspoon salt<br />1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes<br />1 tablespoon ice water<br />1 large egg yolk<br />
<br />
<strong>Toppings</strong>
<br />1 (14-ounce) can sweetened condensed milk<br />1/2 cup (packed) golden brown sugar<br />6 tablespoons (3/4 stick) unsalted butter, diced<br />2 tablespoons golden syrup (such as Lyle's Golden Syrup) or dark corn syrup (I used dark corn syrup but apparently Lyle's can be found at World Market)<br />1 teaspoon vanilla extract<br />
<br />6 ounces bittersweet or semisweet chocolate, chopped<br />3 tablespoons whipping cream<br />Flaked sea salt<br />
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<div class="instruction">
<strong>For crust:</strong><br />
Preheat oven to 350°F. Butter 11x7x2-inch metal baking
pan. Blend first 4 ingredients in processor. Add butter. Using on/off
turns, blend until coarse meal forms. Add 1 tablespoon ice water and egg
yolk. Blend until moist clumps form. Press dough onto bottom of pan;
pierce all over with fork. Bake until golden, piercing if crust bubbles,
about 20 minutes. Cool completely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUQVl0HYiwHAt4tY3xtkF0aitSkFgclbPD6P-BNc09YZ56rssrhwtp4SUTu7TGjG_k7v7gAyp7_HgfSRemcHCjYzVUsZ8Hc3V6_WuYnx3uvdEwYnKmwq1cwg1ADdfkbddfG3lBCs8hj0/s1600/537.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUQVl0HYiwHAt4tY3xtkF0aitSkFgclbPD6P-BNc09YZ56rssrhwtp4SUTu7TGjG_k7v7gAyp7_HgfSRemcHCjYzVUsZ8Hc3V6_WuYnx3uvdEwYnKmwq1cwg1ADdfkbddfG3lBCs8hj0/s320/537.JPG" width="320" /></a></div>
<div class="instruction">
<strong>For toppings:</strong><br />
Whisk first 5 ingredients in medium saucepan over medium
heat until sugar dissolves, butter melts, and mixture comes to boil.
Attach candy thermometer to side of pan. Boil gently until caramel is
thick and temperature registers 225°F, whisking constantly, about 6
minutes (took me longer, just keep an eye on the thermometer). Pour caramel evenly over crust; cool 15 minutes to set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xGGuXbOwl9giwB45ou60DgX71sLRH1RDiOI5EYZ6zPNbg1_J4GtmALKuGYLVwQAp4pRHAgTwwagRmGRYO3wgic-K4QIeCWpwqvFImjEW6RgE4nFX0LIu_MBkHHsyrxGSxbPT-9kZZA8/s1600/550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6xGGuXbOwl9giwB45ou60DgX71sLRH1RDiOI5EYZ6zPNbg1_J4GtmALKuGYLVwQAp4pRHAgTwwagRmGRYO3wgic-K4QIeCWpwqvFImjEW6RgE4nFX0LIu_MBkHHsyrxGSxbPT-9kZZA8/s320/550.JPG" width="320" /></a></div>
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</div>
<div class="instruction">
Meanwhile, melt chocolate with cream in microwave in
15-second intervals, stirring occasionally. Spread chocolate over warm
caramel; sprinkle with sea salt. Refrigerate until chocolate is set, at
least 1 hour. DO AHEAD <i>Can be made 3 days ahead. Cover and keep refrigerated. (I also froze these and they thawed perfectly). </i>
</div>
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Cut dessert lengthwise into 4 strips. Cut each strip
crosswise into 5 or 6 (or 7) slices. Transfer to platter and serve. </div>
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The only complaint I had about this recipe is that my chocolate didn't turn out very smooth. In the past I have added a teaspoon or so of shortening and this helps make the chocolate shiny and smooth so I might try that next time. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_DVR8X8MBN25Fk_nanJf5yDgVFBXaUIbqtXHTvIdMM1EI6AbWxMWvMd-fSXi7zYf_sKTekmA1Z6KJd7W7X4Ltp9Ny8cEN1aF6Mow8NIoBmGloyoxkVA_EdQodE_Jy9f5Rx7URlRxwhc/s1600/560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_DVR8X8MBN25Fk_nanJf5yDgVFBXaUIbqtXHTvIdMM1EI6AbWxMWvMd-fSXi7zYf_sKTekmA1Z6KJd7W7X4Ltp9Ny8cEN1aF6Mow8NIoBmGloyoxkVA_EdQodE_Jy9f5Rx7URlRxwhc/s320/560.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQCnoSQahOnJMbtQ9scKkWewA2nS1MD9ZzHilAOib7XjoWb9hE1Uit935CZzJNPqaPSOpsUNoicW-QGMj95xpDMZ4gJhZSUkaTvIDGK3GKoo9o_EA1EMahs7rUktkc19rb0EfHiNm3YA/s1600/561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQCnoSQahOnJMbtQ9scKkWewA2nS1MD9ZzHilAOib7XjoWb9hE1Uit935CZzJNPqaPSOpsUNoicW-QGMj95xpDMZ4gJhZSUkaTvIDGK3GKoo9o_EA1EMahs7rUktkc19rb0EfHiNm3YA/s320/561.JPG" width="320" /></a></div>
Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6aPLJHBcEgP832TTBgyEgGk3r-0_Hj72W8LGmjOKKXlnFc9_goiVv2kKpQqjlifWRW8KWqew0lQ7FIxQ420BsOND0Bb6R4Y2v-VDQNLS0D6C3gOgTtzje5UruWAgP7R2LmjCM9u4NPcw/s1600/562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<br />Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com9tag:blogger.com,1999:blog-7715302251290276108.post-38945717119852349622011-09-21T18:00:00.000-05:002011-09-21T18:00:42.126-05:00Dark Chocolate Caramel Truffles with Fleur de Sel<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJRQpv05DESj7d4dYT4hnOukjakX0w7QbB2j7-qdP0JTO6zdNDmrhzi8QfNQCNzUwFMcSqOKOt6bzHTcdfqjf1WpX3nn7fjX30H_Zys9U1Sd768D0m6014-4qMxBXciG4M-WIk-BZsjs/s320/547.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: left;">I went on a chocolate kick a few weeks ago so be ready for some decadence coming your way. I have never made truffles before and these little suckers turned out great. These truffles are made from a fabulous mix of salty caramel blended with bittersweet dark chocolate, enrobed in a crisp, chocolate shell and topped with a sprinkle of fleur de sel. </div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaj_0choAL-lGZlm5wVzKLDQGRkztCOr-z_GXi3eCc5oALuBZQFVSDBebobU3P-tRSdK-qnvgyPQRafbQmqnVm393k-rC268QJFonem4kxYqRQVZjOinOiDfqRyN7PbmaaRzY5FZVU6k/s1600/544.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzaj_0choAL-lGZlm5wVzKLDQGRkztCOr-z_GXi3eCc5oALuBZQFVSDBebobU3P-tRSdK-qnvgyPQRafbQmqnVm393k-rC268QJFonem4kxYqRQVZjOinOiDfqRyN7PbmaaRzY5FZVU6k/s320/544.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">They are intensely rich and the recipe says it should make about 32 but mine only made about 25 so next time I will try to make them a bit smaller - just a couple of bites is more than enough to satisfy your sweet tooth! I would love to make these again around the holidays a box them up as hostess gifts. They are easy enough to knock out a double batch but fancy enough to make the recipient feel extra special. Just be sure you leave yourself plenty of time because the recipe requires multiple rounds of chilling.</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNA-EnsQMGd2o6K7n0N619xreh42pD7B5S1Xc8o8Ie_xlC3FG0qSR1uAsRt26xoZ3NlO4_Q1DIdKe2RAL1jdLYBAZF23xAfCw1a1Syby7aFs1At7U0-pi5PdlGQ-Z6mCKvakM5bbHa2I/s1600/546.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNA-EnsQMGd2o6K7n0N619xreh42pD7B5S1Xc8o8Ie_xlC3FG0qSR1uAsRt26xoZ3NlO4_Q1DIdKe2RAL1jdLYBAZF23xAfCw1a1Syby7aFs1At7U0-pi5PdlGQ-Z6mCKvakM5bbHa2I/s320/546.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> <span style="color: #c27ba0; font-family: inherit; font-size: large;">Dark Chocolate Caramel Truffles with Fleur de Sel</span></div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.epicurious.com/recipes/food/views/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085">Epicurious </a>(I made a couple of changes based on the reviews, original recipe can be found via the link)</div><div class="separator" style="clear: both; text-align: left;">Yields around 32</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">20 ounces bittersweet or semisweet chocolate, finely chopped, divided (I only used about 16 ounces, choose a good quality chocolate since this is the main ingredient)</div><div class="separator" style="clear: both; text-align: left;">2/3 cup sugar</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons water</div><div class="separator" style="clear: both; text-align: left;">2/3 cup whipping cream</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon fleur de sel</div>1/2 cup unsweetened cocoa powder<br />
Additional fleur de sel<br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><a href="http://www.epicurious.com/recipes/food/views/Caramel-Dark-Chocolate-Truffles-with-Fleur-de-Sel-109085#ixzz1Yd115OcL" style="color: #003399;"></a></div><div class="instruction"> Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. I used the microwave to melt my chocolate in 30 second increments and it worked just fine. Remove chocolate from over water. </div><div class="instruction"> Combine sugar and water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes (mine took longer, just be sure you keep a close eye on it because it will turn fast!). </div><div class="instruction" style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIAJsV9yTUxnCNpXdycFIS0urHAVPF_wehNnoFOrykAkTxygft8tjfmr02c7Fn1MsYDRndG2WOrWT8GQDWw3AAV1qs_VDdOzC8xwjrqQ_ifllWISYGqMs6pbLo6TTy0jp6wjlKgmGoqs4/s320/518.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8HZ9FVTlbUuKC1TrI223Pi5oK6ppFan5Z-FO3KlYDj7z4xuadkAzyeiVCoreWpNzQlgWwQsy5Tf1zmq9gry8WCEz76OplTxb-wUtzaCm7VeG9HM-zUvU7GkCoBvHNwE_ejdRjyRrPxU/s1600/520.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha8HZ9FVTlbUuKC1TrI223Pi5oK6ppFan5Z-FO3KlYDj7z4xuadkAzyeiVCoreWpNzQlgWwQsy5Tf1zmq9gry8WCEz76OplTxb-wUtzaCm7VeG9HM-zUvU7GkCoBvHNwE_ejdRjyRrPxU/s320/520.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J-5aJDrpibNXwNSTKLdJX8yhpmY8FRlrJRwAQBijJRKMou2q_rYLrCGle3w4GIJJVAz6nhfAQL7XOQLLSFEtPio-HerNvs-VMqGX-VOluSF_qaNGep_FZmFSlC8HaBDZXvyRghN2zU4/s1600/522.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5J-5aJDrpibNXwNSTKLdJX8yhpmY8FRlrJRwAQBijJRKMou2q_rYLrCGle3w4GIJJVAz6nhfAQL7XOQLLSFEtPio-HerNvs-VMqGX-VOluSF_qaNGep_FZmFSlC8HaBDZXvyRghN2zU4/s320/522.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmmB8D9n4m9sPEI2kb4EfObX5i9RWLvomu1Pz7PwsVnUnbQYsShFy-OeoeOVMexQIdmyE1xeQcU-3gt602JQ5fWUe9sDI0uL6iszVuAq5mX4_agdCO8nqmqHL7yKeuGgiWnKGZG8dCZ4/s1600/523.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVmmB8D9n4m9sPEI2kb4EfObX5i9RWLvomu1Pz7PwsVnUnbQYsShFy-OeoeOVMexQIdmyE1xeQcU-3gt602JQ5fWUe9sDI0uL6iszVuAq5mX4_agdCO8nqmqHL7yKeuGgiWnKGZG8dCZ4/s320/523.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxg_gNIKQsPN-S_HI89y5J2A4kEa8AzvVEVvJQhhRtWrF-U9I7GyBLCG9zEGTwcQP4-YKHDmcscW7BNCXIxTkTuvp6OK_L0eJQKO-eWyeAJz7MXqKlxaX69zzqz1NwnBBjFRjAi1HG4u0/s1600/524.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxg_gNIKQsPN-S_HI89y5J2A4kEa8AzvVEVvJQhhRtWrF-U9I7GyBLCG9zEGTwcQP4-YKHDmcscW7BNCXIxTkTuvp6OK_L0eJQKO-eWyeAJz7MXqKlxaX69zzqz1NwnBBjFRjAi1HG4u0/s320/524.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDGQSJPH864MT4w2hfuim7PP3cyuzVgh-6l-Y_I1ldD88hMd4RC-WfdU5rrKhH5Sa-PAdkjqoD3jXhmgqq-Zcm6KKqF_nM1YNmnczH4X1AojlYpqh4g8Z8a4OJNeR6YzId3NOeXSz2Ov0/s320/526.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: left;">Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKRn8obT9R9Hy0mvLpK9RIVb5_8qrG7Q3-Xm4GD6XrkQnHBHAcHIKoMMv1eaBEyklThz2pM6UGQZhZusVx50yDYNz6H_McB1i0RKGXv8XVpT5vI3ZPMFs6gdvcREAmJWQobsfRl0lz7_c/s320/528.JPG" width="320" /></div><div class="instruction">Mix caramel and 1/4 teaspoon fleur de sel into melted chocolate. </div><div class="instruction" style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRL2MXNcoBXU24Kp1VD5Z0M3ENVVza-JwHduNK7k0IIaKN6mbmDDqJ2hi2uOTHTnx8z5y2AW7e0cHIjwVY8cDN9aS3kPH5DB1V8xBsKaMPmnhZi6_A8xPhyphenhyphenh7EnuD54qFrkSw9LkJtc3U/s1600/529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRL2MXNcoBXU24Kp1VD5Z0M3ENVVza-JwHduNK7k0IIaKN6mbmDDqJ2hi2uOTHTnx8z5y2AW7e0cHIjwVY8cDN9aS3kPH5DB1V8xBsKaMPmnhZi6_A8xPhyphenhyphenh7EnuD54qFrkSw9LkJtc3U/s320/529.JPG" width="320" /></a></div><div class="instruction">Chill until truffle filling is firm, at least 3 hours. </div><div class="instruction"> Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight. </div><div class="instruction" style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kyKv7ZIRJITlhNeCRgxXUYenzCnzufl3-EUkH5VCEVB1Tp1Fv4RR4918RAQziioXHRIPO8MEo2PPJtz3vAvp0WsBTb5uYvacjMiVgHMNJaQ2MoQS2x9_n3tB3ldlV_7PJab0VOSx5NQ/s1600/533.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9kyKv7ZIRJITlhNeCRgxXUYenzCnzufl3-EUkH5VCEVB1Tp1Fv4RR4918RAQziioXHRIPO8MEo2PPJtz3vAvp0WsBTb5uYvacjMiVgHMNJaQ2MoQS2x9_n3tB3ldlV_7PJab0VOSx5NQ/s320/533.JPG" width="320" /></a></div><div class="instruction"> Line 13x9x2-inch baking sheet with foil. Place remaining 12 ounces chocolate (I think I used around 8 and used the microwave again) in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115°F. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles. Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. I kept some of mine in the freezer and they tasted great so if you did choose to do these for the holidays you could probably make a big batch and then freeze until party time. Bring to room temperature before serving.) </div><div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"> </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7tnAdmwL3l5yDmciEwwMpiZApylqTc-AQGlRlbBAJIWBMApLw5GwDUcbjFeYp0eGVVBLPb8ZZfg3eOCbLTJ430q8IG4STLskVg8iivZVGsTiwPd5rovtJ4PBU7ZI2YSTh_p8Yhk3dx4/s320/543.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: left;">Perfect as an after dinner treat with a glass of red wine and your honey... </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibqKrzpM2zPw2EWWjl9EP85SwB6eyJ7l0RBr0kqS6JJBSvriu12Ogm9CD-D0qhp0vkgHTrWZh0JoF-yfiksa8zjo6M7zMhNKKd1ugr5-pb3v4NXShyQmbpaJX3ERus2zQtKeZa7PgycM/s320/538.JPG" width="240" /> </div><div class="separator" style="clear: both; text-align: left;">Or for breakfast with a mug of steamy coffee when that bowl of cereal just won't cut it! </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKq3-bEuU0KUkJPjERmy5bMotKK943q4AIFz1GeCZeQumwugT84qlryDH4k8NnSoTgTqHxBc5XbJr5Lwa6ZyzH2pMWdKgdwH7lWI5aDCYV7uQhyphenhyphenQMFXZlw2pmqW0gGmDC5meaUonUyRY/s1600/540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKq3-bEuU0KUkJPjERmy5bMotKK943q4AIFz1GeCZeQumwugT84qlryDH4k8NnSoTgTqHxBc5XbJr5Lwa6ZyzH2pMWdKgdwH7lWI5aDCYV7uQhyphenhyphenQMFXZlw2pmqW0gGmDC5meaUonUyRY/s320/540.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SIfxThMBJkJyQxTCdvVapGx0OZ1CXuf7TbZrRxMG3JKy467WqO6-Z32SwGJJmYZVLgN_Eqnq8SW2V39WWUtbR2eatpq08Hu2MDjtc_hm6P-HVlLAH2WZL8qMlbpChii4Dug4qaRT3ZM/s1600/545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SIfxThMBJkJyQxTCdvVapGx0OZ1CXuf7TbZrRxMG3JKy467WqO6-Z32SwGJJmYZVLgN_Eqnq8SW2V39WWUtbR2eatpq08Hu2MDjtc_hm6P-HVlLAH2WZL8qMlbpChii4Dug4qaRT3ZM/s320/545.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Hope you are all having a great week. Please comment with links to your favorite truffle recipes - I have a feeling this could become an addiction! </div>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com6tag:blogger.com,1999:blog-7715302251290276108.post-20387136569338221502011-08-20T21:33:00.000-05:002011-08-20T21:33:16.274-05:00One of My Favorite Dinners, Chickpea CurryGreg and I have been making this dish for several years. It's cheap, easy and delicious to boot. I used to follow a recipe but I think ours has evolved a bit to best suit our tastes so I'm not sure where the original recipe came from. This recipe makes a ton (as in, we eat it for 3-4 meals) so feel free to halve it if you don't want to be eating it for a week straight. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd-EIHkwTUQ3VwujBF55xzM3Un_1lM71mIO0t0YqqtS1FI6aaBP10e4_DKrCH89SMi9rRa3b7aFMOlZreC3gwjCF28TgCTgXHeXENIqc3EOpBplmqL3Mhs0o9n16IikaFVZXqXhL8Ek0/s1600/IMG_5262.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd-EIHkwTUQ3VwujBF55xzM3Un_1lM71mIO0t0YqqtS1FI6aaBP10e4_DKrCH89SMi9rRa3b7aFMOlZreC3gwjCF28TgCTgXHeXENIqc3EOpBplmqL3Mhs0o9n16IikaFVZXqXhL8Ek0/s320/IMG_5262.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>Chickpea Curry<br />
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2 tbsp. oil<br />
1 medium onion, chopped<br />
3 large garlic cloves, minced<br />
2-3 tbsp. red curry paste<br />
2 cans chickpeas<br />
1 can coconut milk<br />
2 tbsp. soy sauce<br />
2 medium tomatoes, chopped<br />
1 tbsp. brown sugar<br />
1 tbsp. lime juice<br />
1/4 cup fresh basil<br />
4 cups cooked jasmine rice (This stuff is good!)<br />
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<span style="color: black;">Heat oil in large skillet over medium high heat. Add onion and cook until they start to brown. Add garlic and curry paste. Stir until garlic is soft and curry melts down. Add chickpeas, coconut milk and soy sauce. Bring to a boil and simmer for 10 minutes. Add tomatoes, brown sugar and lime juice. Simmer for another 5 minutes, stir in basil, and serve over the jasmine rice.</span><br />
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<span style="color: black;">This recipe is highly adaptable. We have left out the brown sugar and/or lime juice from time to time or swapped in cilantro for basil. It's perfect for a weeknight when you want a good, hearty meal but don't want to spend your entire evening in the kitchen and since it can easily be adapted, you won't have to run to the store to get the exact ingredients. </span><br />
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<span style="color: black;">I hope everyone is having a good weekend. I have to admit, I am in kind of a funk so I thought doing some writing could help get me out of it. I've been in the kitchen baking all day so hopefully I will be back next week with some sweet treats. Thanks for reading! </span><br />
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Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com7tag:blogger.com,1999:blog-7715302251290276108.post-73020498732591913262011-08-12T12:40:00.000-05:002011-08-12T12:40:59.349-05:00Getting back in the swing of things......or at least trying to! I can't believe it has been almost two months since I last posted. Does anyone else go through phases where they just have no desire to blog? I think with food blogs in particular this is an easy trap to fall into. It takes a LOT of effort to bake/cook, take decent pictures and write something worth reading. But I really do love it and more than anything, I love the connections I've started to make with other bloggers, especially here in St. Louis. Since I last wrote, Greg and I had a blast getting away for his birthday, celebrated our two year anniversary, I turned another year older and we went on our family vacation to Myrtle Beach, whew. So it has been a busy summer but mostly fun stuff!<br />
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Anyway, I hope to celebrate getting back into blogging with a simple recipe that I turn to when I need a quick, foolproof appetizer. We recently got together with our small group from church for a cookout and while I would normally bring a dessert, all of those spots were taken so I went for a delicious Roasted Red Pepper and Artichoke Dip. This recipe comes from an old Pillsbury cookbook and I follow it exactly except for the addition of toasted panko mixed with freshly shredded Parmesan cheese. <br />
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<span style="color: lime;"><span style="font-size: large;">Warm Roasted Pepper and Artichoke Spread</span></span><br />
<span style="color: lime;"><span style="font-size: large;"> <span style="font-size: small;"><span style="color: black;">1 cup grated Parmesan cheese plus about 1/4 to mix with panko</span></span></span></span> <br />
1/2 cup mayo<br />
1 (8 oz) pkg. cream cheese, softened (I always use the low-fat stuff and I don't think it effects the taste)<br />
1 small garlic clove<br />
1 (14 ox) can artichoke hearts, drained and chopped<br />
1/3 cup finely chopped roasted red peppers<br />
1/2 cup panko crumbs, toasted<br />
<br />
Heat oven to 350 degrees. In food processor, combine Parmesan, mayo, cream cheese and garlic, processing until smooth. Place mixture in large bowl and mix in artichokes and red peppers. Spread in an ungreased pie pan. Mix together panko and 1/4 cup Parmesan and sprinkle on top. (At this point you can cover and refrigerate until your guests arrive or bake immediately) Bake for about 25 minutes until throughly heated. Serve with tortilla chips, crackers, or sliced bread.<br />
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Note: I prefer to mix the artichokes and peppers in by hand to get a chunkier dip but if you are in a pinch for time you can toss them in with the cheeses and blend away! Also, the panko topping isn't necessary but does result in a nice crunchy layer on top.<br />
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Note #2: I have obviously been away from blogging too long. After writing up this entire post I realized I never took pics of my dip, d'oh! That'll learn me. Anyway, just envision a delicious, bubbly cream cheese dip packed with chunks of artichoke and roasted red peppers and topped with crispy panko:)<br />
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What is your favorite go-to dish that you bring to get togethers? I like to bring items that don't require many toppings or utensils to keep it simple! Hope you are all having a wonderful summer and I'm looking forward to getting back into commenting on all of your delicious blogs!<br />
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Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com10tag:blogger.com,1999:blog-7715302251290276108.post-69437687023037672612011-06-17T17:31:00.000-05:002011-06-17T17:31:40.786-05:00Happy Birthday Greg!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFqjJ2rFafoVnB1c4vDFsvw0xDKhQIngcnfNS09m4N4nngKTvdZ6S2G4pCE63El4R2nXuIRdpPU3hOT3hkd0PNfmMUrNgz44XlF8QI0F_cAzfsvBiFsi0LY1MuPQ1GKMXHIr0mX-8e2E/s1600/IMG_5168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAFqjJ2rFafoVnB1c4vDFsvw0xDKhQIngcnfNS09m4N4nngKTvdZ6S2G4pCE63El4R2nXuIRdpPU3hOT3hkd0PNfmMUrNgz44XlF8QI0F_cAzfsvBiFsi0LY1MuPQ1GKMXHIr0mX-8e2E/s320/IMG_5168.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0l5PuKtYw3LewO7Q1jFF5Xk347xJegqQirmdPQlxUMPQ4TA6i8mvbtnGnQtgRyJEEvH6e-9yEzIrPM5g5nLHdeWF6Fs7EfBCoed0hjNcIn2yH1a-19RBX8kOGCHELIKTMj60IjzlP1GA/s1600/IMG_5169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Tomorrow is my honey's birthday and I am whisking him away for the day so I wanted to stop in today and give him a birthday shout out! Thank you Greg for being the sweetest, funniest most awesome hubby I could ask for - I love you!<br />
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Most years I use his birthday as an excuse to try some crazy new cake or dessert but knowing we would be gone for the day, this year I decided to frost the cupcakes leftover from my <a href="http://thesweettouch.blogspot.com/2011/06/2011-ice-cream-cupcake-contest-smore.html">ice cream cupcake project</a> and send them to work with him to celebrate with his coworkers. Since starting the new job, things have still been hectic so I really needed to keep it simple.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0l5PuKtYw3LewO7Q1jFF5Xk347xJegqQirmdPQlxUMPQ4TA6i8mvbtnGnQtgRyJEEvH6e-9yEzIrPM5g5nLHdeWF6Fs7EfBCoed0hjNcIn2yH1a-19RBX8kOGCHELIKTMj60IjzlP1GA/s1600/IMG_5169.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0l5PuKtYw3LewO7Q1jFF5Xk347xJegqQirmdPQlxUMPQ4TA6i8mvbtnGnQtgRyJEEvH6e-9yEzIrPM5g5nLHdeWF6Fs7EfBCoed0hjNcIn2yH1a-19RBX8kOGCHELIKTMj60IjzlP1GA/s320/IMG_5169.JPG" width="320" /></a></div>My best advice for a super easy, yet impressive treat, is to invest in a $1 star tip for frosting cupcakes - I believe it is the <a href="http://www.wilton.com/technique/1M-Swirl">Wilton 1M tip</a>. You can buy a huge box of piping bags for about $10 and they will last a few years (I am still on my first box that I bought two years ago) or you can even use a large ziploc bag. <br />
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With a quick swirl on each cupcake, you will easily become the next Cupcake Wars champion! My biggest piece of advice for frosting cupcakes is to go fast, the worst thing that can happen is you end up scraping the frosting back into the bag and trying again. And of course, making cupcakes gives you an excuse to expand your sprinkle collection, because really, can you ever have too many sprinkles?<br />
<br />
So Greg, if you are reading this, you now know we are going on a canoeing trip and camping - hope you are ready to fish me out of the river when I go overboard!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiWJWPDZC3KmpPXCWflqDSsBK_LMdfRKC1Lakv_DGQ9DDyqOtflrgmworJGkj_6OIsAEbU_viqSrHbwzu7rjMsmZ6CmII7JrZTEv2FLmwH5hw8q3YTrl6FqQ7VBK3AiEA07z5BNNlHAQ/s1600/IMG_5170.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsiWJWPDZC3KmpPXCWflqDSsBK_LMdfRKC1Lakv_DGQ9DDyqOtflrgmworJGkj_6OIsAEbU_viqSrHbwzu7rjMsmZ6CmII7JrZTEv2FLmwH5hw8q3YTrl6FqQ7VBK3AiEA07z5BNNlHAQ/s320/IMG_5170.JPG" width="320" /></a></div>Hope you all have a great weekend!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com18tag:blogger.com,1999:blog-7715302251290276108.post-65587254873727100662011-06-16T17:22:00.000-05:002011-06-16T17:22:05.956-05:00A Lazy Yet Good Meal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaApzAOp0ZbHCQmzrlE-2G8e_ZriMiRGjreBwR2nAnQXjupNh6X1kJsgp5yLZ1GP3faV6UPqL_zQRaIj6jcKYOActZBECLhgHYemOYMvXQJPWM0M8Zip3jEIEjoC04W8Dgfis0qk0Bg4Q/s1600/IMG_5086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaApzAOp0ZbHCQmzrlE-2G8e_ZriMiRGjreBwR2nAnQXjupNh6X1kJsgp5yLZ1GP3faV6UPqL_zQRaIj6jcKYOActZBECLhgHYemOYMvXQJPWM0M8Zip3jEIEjoC04W8Dgfis0qk0Bg4Q/s320/IMG_5086.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89cvvjfqjXTOYUcG9sSqIq_FJh0xkd__AJ1FTbFc8wc3RmoLAiLxvvs11KHdHdjS1_KVNqLkfsgdsNd_cAlKBKrSdS7AU4wrCp-pF7VG76bhx4oOrmaJfJuUiuQqKZmrI8DEncdvL6TU/s1600/IMG_5088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2l4_Sdj387cT4-aXHq0fJfQljtOTbrEE2gdvSWK65iW7izcqwal_FC1njvEASOfzjIAcMs5H9KLkDNgcaHkqTmOEZPjXx6niLx8RiGY85XUgEeLxdiz7cR2CMd8FzNHT3q5OWiYsm3E/s1600/IMG_5093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik2l4_Sdj387cT4-aXHq0fJfQljtOTbrEE2gdvSWK65iW7izcqwal_FC1njvEASOfzjIAcMs5H9KLkDNgcaHkqTmOEZPjXx6niLx8RiGY85XUgEeLxdiz7cR2CMd8FzNHT3q5OWiYsm3E/s320/IMG_5093.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>A couple weekends ago, Greg and I were looking for something quick but relatively healthy to eat on a Saturday afternoon. I had noticed over on Vanessa's blog, <a href="http://presidentialliving.blogspot.com/2011/05/spring-dinner.html">Presidential Living</a>, that she had recently made a delicious looking asparagus and sausage frittata. We did not have any potatoes or sausage on hand like she used, but I did have plenty of eggs, asparagus and bright red cherry tomatoes. <br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdn1_C1a9SOnqjW5Otm21El5AZQ__wyHac9XDK5xg61NzY2sUk_-tGPKmdt_XsBm6GTXgPlyDSj6WdOdP4jqsaCce36BsPPuV1sPyfgziXDJssjnca0vFRwIGMUHWYzmErZ_FHzQ6vXY/s1600/IMG_5079.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdn1_C1a9SOnqjW5Otm21El5AZQ__wyHac9XDK5xg61NzY2sUk_-tGPKmdt_XsBm6GTXgPlyDSj6WdOdP4jqsaCce36BsPPuV1sPyfgziXDJssjnca0vFRwIGMUHWYzmErZ_FHzQ6vXY/s320/IMG_5079.JPG" width="320" /></a></div>I whisked about 8 eggs together with a splash of milk, stirred in some salt and pepper, plus fresh thyme, and poured the mixture over my chopped asparagus and toms. <br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ7AiJDq9tCPWEBABvLYxsjKQHYqkURnF-Sj4ZwpXFvc8TIihjoht78lqxGLyFJOTKRey_zeRCjHUQKrm48veKJRvOeTwLB5bFmrj87kDYRbTu-zCmsK1Gl4auokmfJ6ifztDuvmuhkU/s1600/IMG_5081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQ7AiJDq9tCPWEBABvLYxsjKQHYqkURnF-Sj4ZwpXFvc8TIihjoht78lqxGLyFJOTKRey_zeRCjHUQKrm48veKJRvOeTwLB5bFmrj87kDYRbTu-zCmsK1Gl4auokmfJ6ifztDuvmuhkU/s320/IMG_5081.JPG" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdn1_C1a9SOnqjW5Otm21El5AZQ__wyHac9XDK5xg61NzY2sUk_-tGPKmdt_XsBm6GTXgPlyDSj6WdOdP4jqsaCce36BsPPuV1sPyfgziXDJssjnca0vFRwIGMUHWYzmErZ_FHzQ6vXY/s1600/IMG_5079.JPG" style="margin-left: 1em; margin-right: 1em;"></a> </div>Per Vanessa's instructions, I cooked it in my cast iron skillet at 350 degrees until it was set in the center, which took about 35 minutes. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89cvvjfqjXTOYUcG9sSqIq_FJh0xkd__AJ1FTbFc8wc3RmoLAiLxvvs11KHdHdjS1_KVNqLkfsgdsNd_cAlKBKrSdS7AU4wrCp-pF7VG76bhx4oOrmaJfJuUiuQqKZmrI8DEncdvL6TU/s1600/IMG_5088.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi89cvvjfqjXTOYUcG9sSqIq_FJh0xkd__AJ1FTbFc8wc3RmoLAiLxvvs11KHdHdjS1_KVNqLkfsgdsNd_cAlKBKrSdS7AU4wrCp-pF7VG76bhx4oOrmaJfJuUiuQqKZmrI8DEncdvL6TU/s320/IMG_5088.JPG" width="320" /></a> </div>I would love to have a taste of Vanessa's because I'm guessing the sausage gave it a really great flavor. In the future, I will probably mix in some cheese or at least sprinkle some on top before serving. I can't wait to try some new combinations in my next frittata. Here are some ideas I thought up while writing this post:<br />
<br />
- Spicy chorizo with smoky roasted poblano peppers and queso fresco<br />
- Crispy bacon with shredded potatoes, chives, a sprinkle of sharp cheddar cheese and a dollop of sour cream on top<br />
- Diced garden veggies with herbs, served with warm goat cheese<br />
- Sautéed wild mushrooms and spinach, topped with swiss cheese<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JNMPBL0MfCZfZItmO7wsRawtovwnq69GZ7ETAVdVX38XlVvHMC_nLsXS1eYpFKTwWrKAcLS6dwSgdnJjLotfnAXsNkvYIfe1UPUK4oJxveDOSD57FmSwhiy1So8VJAbCXCoSNpAAa_Y/s1600/IMG_5087.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9JNMPBL0MfCZfZItmO7wsRawtovwnq69GZ7ETAVdVX38XlVvHMC_nLsXS1eYpFKTwWrKAcLS6dwSgdnJjLotfnAXsNkvYIfe1UPUK4oJxveDOSD57FmSwhiy1So8VJAbCXCoSNpAAa_Y/s320/IMG_5087.JPG" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy3RC1z0nfoh_2plJd7PKtoCPEad43SIRFhbK-ai9TxllAXGceqOwRcOJioBrjed-m0jspCPTuatRFqzGu_wQHmZ8mPo34paza12cHOxbvOhkytbjsDhu-wtKf1Fc-Dbf6spjaHCJu20/s1600/IMG_5095.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxy3RC1z0nfoh_2plJd7PKtoCPEad43SIRFhbK-ai9TxllAXGceqOwRcOJioBrjed-m0jspCPTuatRFqzGu_wQHmZ8mPo34paza12cHOxbvOhkytbjsDhu-wtKf1Fc-Dbf6spjaHCJu20/s320/IMG_5095.JPG" width="320" /></a> </div>Wow, I better stop now. My stomach is starting to rumble! What would be your unique spin on the classic frittata? Feel free to share in the comments, you guys always think of ideas that would never occur to me! Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com19tag:blogger.com,1999:blog-7715302251290276108.post-81170027557716940712011-06-15T12:49:00.000-05:002011-06-15T12:49:44.617-05:002011 Ice Cream Cupcake Contest: S'more Kebobs!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsdbC5Y-7r_XvdvUT-tZFvWyTtsYihZ7d_iDHaiPcAbqg4l08uq2AjRiwnv4SlfVkWIRJSHFObJxeV7-jERlKRylCgM-UipPQPZ08gDHQl7S0l6D9Iqx7-jDnjzQVsAQZFHefNARaiW8/s1600/IMG_5160.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsdbC5Y-7r_XvdvUT-tZFvWyTtsYihZ7d_iDHaiPcAbqg4l08uq2AjRiwnv4SlfVkWIRJSHFObJxeV7-jERlKRylCgM-UipPQPZ08gDHQl7S0l6D9Iqx7-jDnjzQVsAQZFHefNARaiW8/s320/IMG_5160.JPG" width="240" /></a> </div>There are few things in life better than homemade ice cream, except maybe homemade ice cream in cupcake form! I got the <a href="http://www.amazon.com/KitchenAid-KICA0WH-Cream-Maker-Attachment/dp/B0002IES80">ice cream attachment for my KitchenAid Mixer</a> a couple summers ago and I highly recommend you go out as soon as possible and get one for yourself (or drop lots of "subtle" hints so that your husband buys you one for your birthday). They cost a little over $60 but I'm assuming it will last a lifetime, which I consider a great investment!<br />
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Anyway, when local St. Louis blogger Stef, over at Cupcake Project announced the <a href="http://www.cupcakeproject.com/2011/05/announcing-2011-ice-cream-cupcake.html">2011 Ice Cream Cupcake Contest</a>, it gave me the perfect excuse to break out my ice cream maker for my first batch of the summer. As cohosts of this contest, Stef and Bethany, from <a href="http://scoopalicious.blogspot.com/2011/05/announcing-2011-ice-cream-cupcake.html">Scoopalicious</a> (check out for all kinds of ice cream awesomeness), were able to offer a fabulous collection of baking cookbooks for the winner of the contest. For those who know me, cookbooks are one of my biggest weaknesses, after potato chips and red wine, of course. Surprisingly, I don't already own any of the cookbooks in the collection - mega score! <br />
<br />
So let's get down to business. After creating <a href="http://thesweettouch.blogspot.com/2011/05/bobby-flays-toasted-marshmallow.html">Bobby Flay's Toasted Marshmallow Milkshakes</a> a couple weeks ago, I started thinking, rather than add toasted marshmallows to vanilla ice cream, why not try to make an ice cream that actually tastes like toasted marshmallows? Naturally, my mind went to an ice cream cupcake s'more for the contest. I wanted to try to branch out as much as possible, so to go with the s'more/campfire theme, I decided to make ice cream cupcake s'more kebabs - YUM! I will warn you ahead of time, if you choose to try these recipes, give yourself plenty of time for freezing between steps. Here is the recipe I used for Toasted Marshmallow Ice Cream. I will put my notes in red.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8P071tFs736AUH6PeGTWIxmbUfEiIfyoVQyLGPjgVPRjGTUVkIMFDxNE5U53t_A6sXoxBST0bCvCjUZt6enl0Od2sS6rJjFuA7LHB6R1bfsRl2HN5mzpL3OHWa76RwqJ249L_c3xV_w/s1600/IMG_5163.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8P071tFs736AUH6PeGTWIxmbUfEiIfyoVQyLGPjgVPRjGTUVkIMFDxNE5U53t_A6sXoxBST0bCvCjUZt6enl0Od2sS6rJjFuA7LHB6R1bfsRl2HN5mzpL3OHWa76RwqJ249L_c3xV_w/s320/IMG_5163.JPG" width="320" /></a></div><span style="font-size: large;"><span style="color: #b45f06;">Toasted Marshmallow Ice Cream</span></span><br />
from <a href="http://www.roastingrambler.com/2010/10/toasted-marshmallow-ice-cream/">The Roasting Rambler</a><br />
<br />
10 ounces marshmallows<br />
2 cups skim milk <span style="color: red;">(I used whole to achieve a creamier flavor)</span><br />
1 cup heavy cream<br />
5 egg yolks<br />
scant 1/2 cup sugar<br />
1 vanilla bean (split in half and scrapped)<br />
1 tsp vanilla<br />
pinch salt<br />
<br />
Move one of the shelves in your oven to the highest possible position and preheat the broiler at high for a few minutes. Meanwhile, line a large sheet pan with parchment paper or a silicon mat and spread the marshmallows over the pan in a single layer. Place the pan directly under the broiler and watching closely, let them start to brown. Once they start to toast remove and place in the refrigerator to cool completely. Then flip each marshmallow over and toast the other side. If the marshmallows start to expand too much make sure to remove them before they hit the heating element.<br />
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<b>Making the ice cream base</b><br />
Transfer the toasted marshmallows to the blender. Put the milk and the vanilla bean and scrapings in a heavy bottomed pan and turn the heat to medium. Stir regularly bring the milk up to a light simmer (it should be steaming, but not boiling much). While the milk warms up, put the egg yolks, sugar, and salt into a bowl and whisk together vigorously until the mixture is pale yellow. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gBuzZcY6WTiZvwg0e7qAtHPkYmM2TzHcwN3eIGfql-ogc0GWuZ67YxCV2PNick4mNL2j_BmiXyHUWwMwCb8s-zSoYjhTYYQpQBuL6pYQYKwHYXTQrnZfNZrNjaFZSbWtlmkES8h6PzI/s1600/IMG_5121.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
Once the milk is hot, remove the vanilla bean and add about 1/4 cup of the milk to the egg yolk mixture while stirring. Once the milk and eggs are well mixed, add a litte more hot milk and mix again. You’re gently warming the eggs so that you don’t end up with creamy scrambled eggs. Then pour the yolk/milk mixture into the milk in the pan and start stirring gently, but constantly. Allow the mixture to heat back up to steaming, but make sure that the mixture doesn’t boil. The mixture should thicken up to about the consistency of heavy cream. Take it off the heat and stir vigoursly for about 3 minutes to cool slightly and then pour into the blender with the marshmallows. <span style="color: red;">(Your blender will be very full, I let mine sit for a few minutes and gently pressed the mixture down before blending).</span><br />
<div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrPtnfOe07t8g9Q9opU1cg2lpG6lyzZQNqckGNBywJklisV4IKi7SV1mWbkg-Q_Omo2tL-S3Jurd80K8ox4fAm0oviJT_XmN-7hgJ-Z6P6AhR49yBSgq5OB3qgnPwmYnd6gWPaEDxgT4/s1600/IMG_5122.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUrPtnfOe07t8g9Q9opU1cg2lpG6lyzZQNqckGNBywJklisV4IKi7SV1mWbkg-Q_Omo2tL-S3Jurd80K8ox4fAm0oviJT_XmN-7hgJ-Z6P6AhR49yBSgq5OB3qgnPwmYnd6gWPaEDxgT4/s320/IMG_5122.JPG" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvn65w8FsoZBUzklsQsx7OmqGXMkPpsoON4o0fcEirOJDgILx_hRAzljILPuNagcPvGgriU4gSot_SDafAai7zyCO7MQJgPnk3HgOcliEeDne8hJvX86Xj475lJiv_Ah0AUPX4TG4F2M/s1600/IMG_5127.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvn65w8FsoZBUzklsQsx7OmqGXMkPpsoON4o0fcEirOJDgILx_hRAzljILPuNagcPvGgriU4gSot_SDafAai7zyCO7MQJgPnk3HgOcliEeDne8hJvX86Xj475lJiv_Ah0AUPX4TG4F2M/s320/IMG_5127.JPG" width="320" /></a></div><br />
Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then add the vanilla and the cold cream and run the blender for about 30 seconds more. Pour the mixture into a bowl, cover, and place in the refrigerator. Refrigerate for at least 8 hours. Right before churning in your favorite ice cream maker, whisk the ice cream mixture to throughly blend everything together. Churn in your ice cream maker and then allow the ice cream to ripen in the freezer for at least two hours.<br />
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Now, my ice cream never did get super hard which made the kebab part a little difficult. I'm not sure if it would have gotten harder if I had used skim milk but either way it tasted delicious!<br />
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<span style="font-size: large;"><span style="color: #783f04;">Chocolate Ganache Topped Mini Cupcakes</span></span><br />
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Ok, for the cupcake part I was bad and used a cake mix, the food blogger's nightmare. Sorry people! So you can use a cake mix too or your favorite chocolate cake recipe. I added one piece of Hershey's bar, broken in half, to each mini cupcake. I was able to make 48 minis plus 4 regular sized cupcakes out of one box of mix (I am saving extras for another project). Be sure to cool completely before adding ganache. <br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs7ikOhWd0Zt0RLDUDzS-D6azkAg5SyrvPmAUXNUdsJFentam97JXegELUoshsE4UM8LSKUbEw7GBXlb8_mznbPkBW5_mzqLcxqekdaYdcTycXLr7AMl9lK2OiLUj0dhpcfLmdToTaAI/s1600/IMG_5154.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs7ikOhWd0Zt0RLDUDzS-D6azkAg5SyrvPmAUXNUdsJFentam97JXegELUoshsE4UM8LSKUbEw7GBXlb8_mznbPkBW5_mzqLcxqekdaYdcTycXLr7AMl9lK2OiLUj0dhpcfLmdToTaAI/s320/IMG_5154.JPG" width="320" /></a></div><span style="color: #783f04; font-size: large;">Easy Ganache</span> <br />
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6 squares semi sweet baking chocolate<br />
1 tub Cool Whip (frozen)<br />
<br />
Melt together in the microwave for about 2 minutes (stirring every 30 seconds) until chocolate is completely melted and mixture is smooth and glossy. Allow to thicken for at least 15 minutes before topping your mini cupcakes.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowEOo66kWXzfwGaDAT1OLcSluIxXnc26xia-zDzo0KKxy_3izA-JhDlIcRF0DFKfM_tpbr9ctoyXu9EuZLoobL1usyltubd4QbTMBWcYEonusJ-4OP-ngb9MQ-U6xP9AijkXf53ugbrw/s1600/IMG_5144.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiowEOo66kWXzfwGaDAT1OLcSluIxXnc26xia-zDzo0KKxy_3izA-JhDlIcRF0DFKfM_tpbr9ctoyXu9EuZLoobL1usyltubd4QbTMBWcYEonusJ-4OP-ngb9MQ-U6xP9AijkXf53ugbrw/s320/IMG_5144.JPG" width="320" /></a> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WZfxnMuTPyjI63OeoUpijYDKmzLbNPvpG0A7cKmVpoEunRkjpF5vXqzAMfJ2_Jj-bWPjZT1CirtBq8VlC9ywYW6Jm94VulHXI-eNWJ8D9cmb1kxqObDYztqtZyhUrN8qRLAk2WIilQ0/s1600/IMG_5156.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WZfxnMuTPyjI63OeoUpijYDKmzLbNPvpG0A7cKmVpoEunRkjpF5vXqzAMfJ2_Jj-bWPjZT1CirtBq8VlC9ywYW6Jm94VulHXI-eNWJ8D9cmb1kxqObDYztqtZyhUrN8qRLAk2WIilQ0/s320/IMG_5156.JPG" width="320" /></a> </div>Once your cupcakes are topped with ganache, freeze until firm. (I skipped this step and things got messy).<br />
<br />
Now that your cupcakes and ice cream are made, it's time to make your ice cream balls. Simply take a packet of graham crackers and pulse several times in a food processor until it is mostly finely ground with a few bigger pieces throughout.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEDCnvIpnWwEugsC0LTqcaXC_homkgWRdZsCgC83khHaeBFsQEgoxcUrf8BYFMa_XHTiv23AHmryhuMsDAj57dYfuR4v3evx1VMAru8n5_HbeRzM3ojFs7N6FGS12RcDM7QA7-nCYrDk/s1600/IMG_5146.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEDCnvIpnWwEugsC0LTqcaXC_homkgWRdZsCgC83khHaeBFsQEgoxcUrf8BYFMa_XHTiv23AHmryhuMsDAj57dYfuR4v3evx1VMAru8n5_HbeRzM3ojFs7N6FGS12RcDM7QA7-nCYrDk/s320/IMG_5146.JPG" width="320" /></a></div>Working quickly, use a small cookie scoop and scoop smalls balls of ice cream, roll in graham crackers and put on a cookie sheet. Return to the freezer until they firm up again. Like I said earlier, my ice cream was never really firm but still tasted delicious. Set up an assembly line with your ice cream, graham crackers and cookie sheet before you start rolling.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmz2vgh1GyKQdKA8nwS4ORjJ4eRQBmP12BzLDI9B4wCeoxawRCZ6BdlYEvuXWk3q9bQEFCMZfZBobZl5WOE_RcPGfzytgN2uoPCbkuHsIMqUmDxB2bupuIUDwZ3pkzP_zbdzkRSy8Zno/s1600/IMG_5147.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmz2vgh1GyKQdKA8nwS4ORjJ4eRQBmP12BzLDI9B4wCeoxawRCZ6BdlYEvuXWk3q9bQEFCMZfZBobZl5WOE_RcPGfzytgN2uoPCbkuHsIMqUmDxB2bupuIUDwZ3pkzP_zbdzkRSy8Zno/s320/IMG_5147.JPG" width="320" /></a> </div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ynwwdiQohiDsJUA4zIcq_SdVx-Nuo6hRw7UaFUXU9Iltec1q7z39qsGsd5qeaMKZgLpnViHpQEqdslkBhELLdXHaWB4j4smgN0MNSWdnP_DKSJIF0guKEKM2R704n4g5Xcpn8UXBAy8/s1600/IMG_5151.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ynwwdiQohiDsJUA4zIcq_SdVx-Nuo6hRw7UaFUXU9Iltec1q7z39qsGsd5qeaMKZgLpnViHpQEqdslkBhELLdXHaWB4j4smgN0MNSWdnP_DKSJIF0guKEKM2R704n4g5Xcpn8UXBAy8/s320/IMG_5151.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlxDYweLZ7m9MvOyMhqUVlG2z9XuYgHCse4zlqz5zJNkDBfZ0WBzKGfzLOrokrq85ZAfjRkMeL72zLVUv8sbNsFuaOS5Jlf4KE5jlszo8C8OYhPxvrRHrytkhkBiWoMQrkyUkvHNkh70/s1600/IMG_5152.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlxDYweLZ7m9MvOyMhqUVlG2z9XuYgHCse4zlqz5zJNkDBfZ0WBzKGfzLOrokrq85ZAfjRkMeL72zLVUv8sbNsFuaOS5Jlf4KE5jlszo8C8OYhPxvrRHrytkhkBiWoMQrkyUkvHNkh70/s320/IMG_5152.JPG" width="320" /></a></div><br />
Once all of your components are made and frozen you can begin to assemble. I made six skewers so I needed 12 cupcakes and 12 ice cream balls. Set up an assembly line with your ice cream, graham crackers and a cookie sheet. Working quickly again, skewer cupcake, ice cream, cupcake, ice cream and lay on your cookie sheet. Freeze again and serve immediately when you remove from the freezer. <br />
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Although my original idea was to eat the s'mores directly off the skewer, they are probably best served on a plate since they are quite messy.<br />
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Also, if you have leftovers like I did, feel free to put together a deconstructed s'more sundae or make a tupperware filled with ice cream balls covered in graham crackers and keep your ice cream "truffles" in the freezer for a quick treat!<br />
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Be sure to head over to <a href="http://www.facebook.com/cupcakeproject">Cupcake Project's Facebook page</a> for more droolworthy submissions! Thanks again to <a href="http://www.cupcakeproject.com/2011/05/announcing-2011-ice-cream-cupcake.html">Stef</a> and <a href="http://scoopalicious.blogspot.com/2011/05/announcing-2011-ice-cream-cupcake.html">Bethany</a> for hosting this yummy contest! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmz2vgh1GyKQdKA8nwS4ORjJ4eRQBmP12BzLDI9B4wCeoxawRCZ6BdlYEvuXWk3q9bQEFCMZfZBobZl5WOE_RcPGfzytgN2uoPCbkuHsIMqUmDxB2bupuIUDwZ3pkzP_zbdzkRSy8Zno/s1600/IMG_5147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbsdbC5Y-7r_XvdvUT-tZFvWyTtsYihZ7d_iDHaiPcAbqg4l08uq2AjRiwnv4SlfVkWIRJSHFObJxeV7-jERlKRylCgM-UipPQPZ08gDHQl7S0l6D9Iqx7-jDnjzQVsAQZFHefNARaiW8/s1600/IMG_5160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4YYK-DdoQC0HEHIiLIy-72HfUtkwHwwMdvm-ndn8pKntHin92GrghUoyC9IhVhFYVy_ySs_wrn2nZTnA0fJc7K4Jf3a7pGacW2ttvSYt7flmzfySAVLLLRa-bsuMIPOcQ43kE8j3PEU/s1600/IMG_5161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4YYK-DdoQC0HEHIiLIy-72HfUtkwHwwMdvm-ndn8pKntHin92GrghUoyC9IhVhFYVy_ySs_wrn2nZTnA0fJc7K4Jf3a7pGacW2ttvSYt7flmzfySAVLLLRa-bsuMIPOcQ43kE8j3PEU/s320/IMG_5161.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq8P071tFs736AUH6PeGTWIxmbUfEiIfyoVQyLGPjgVPRjGTUVkIMFDxNE5U53t_A6sXoxBST0bCvCjUZt6enl0Od2sS6rJjFuA7LHB6R1bfsRl2HN5mzpL3OHWa76RwqJ249L_c3xV_w/s1600/IMG_5163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8YLZkRZqEcoAUdyPKf-7FKkoOSbm0tiibZQlL_5zXtW5dzxj0vgavfNpM69Wx4U4KMqwPheO6joa-PRIOFb1zcy-l9qE5E9W1F-NVZjG-K601W783OrQErkChDz_Jf1ImPHDrzlY3Po/s1600/IMG_5164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC8YLZkRZqEcoAUdyPKf-7FKkoOSbm0tiibZQlL_5zXtW5dzxj0vgavfNpM69Wx4U4KMqwPheO6joa-PRIOFb1zcy-l9qE5E9W1F-NVZjG-K601W783OrQErkChDz_Jf1ImPHDrzlY3Po/s320/IMG_5164.JPG" width="320" /></a></div>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com29tag:blogger.com,1999:blog-7715302251290276108.post-50575541132695968232011-06-08T16:51:00.000-05:002011-06-08T16:51:45.027-05:00Just popping in to say hi!Wanted to let you all know I started a new job (!!!) this week and life has been a bit hectic! Posting will probably be a little lighter than usual until I get into this new routine. I hope you all will stick with me through this transition. Just know that I am still reading your blogs, just maybe not commenting as much as usual - I LOVE all the summer recipes and cocktails I've been seeing on your blogs! <br />
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Hope you are all having a great week and if you are in the middle of this heatwave, I hope you are staying cool! It has been around 100 degrees in St. Louis for about a week now - yowzas!<br />
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Talk to you soon (hopefully!).<br />
<br />
Ps. Any baking requests for future posts? I would like to try some new things, just need ideas:)Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com91tag:blogger.com,1999:blog-7715302251290276108.post-37766222360522568792011-06-03T19:53:00.000-05:002011-06-03T19:53:32.966-05:00The Most Extraordinary French Lemon Cream Tart<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhk-tJc5Petr815O4h8ofOEIVoHemuIfMIV0F8Ln8_5yEMDVq0xbChqga5x6f5uUf88Nr1svXGZVPUFOj4yOupcX9_DJCBKsIP44cE8A9iCLOGLrLGJtvPMVw1RZrKSxoqskqXfkO62w/s1600/IMG_5074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIhk-tJc5Petr815O4h8ofOEIVoHemuIfMIV0F8Ln8_5yEMDVq0xbChqga5x6f5uUf88Nr1svXGZVPUFOj4yOupcX9_DJCBKsIP44cE8A9iCLOGLrLGJtvPMVw1RZrKSxoqskqXfkO62w/s320/IMG_5074.JPG" width="320" /></a></div><div style="text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HPqVKM4pR83zKN_yCaRE9pMlijP39l6L0amn8PlO7CXt0EZS2r0YQm-ZHo27k2acY50T0KJ2fAVl55fvMmdWJByg_MLDcMY25ytZI8Z9biLvhfFKdFas9y5ltbt4fVtF_1EOU3dJpco/s320/IMG_5044.JPG" width="240" /> </div><div style="text-align: center;"> </div>Happy Friday everyone! Boy, have I got a good one for you today. I know I am a little late to the game and a lot of people have probably seen this recipe before, but I am still plowing my way through my beloved cookbook, <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking: From My Home To Yours</a> by Dorie Greenspan, and this is one I just had to share. This tart uses the same Sweet Tart Dough as the <a href="http://thesweettouch.blogspot.com/2011/04/spring-berry-tart.html">Spring Berry Tart</a> I posted a few weeks ago, but instead of a pastry cream filling, it is loaded with buttery, lemony goodness. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSQMkrxRRIPA4rqBGq0OTaT0kriatyrAKR-Ab_eu-JLjOCqwxL7io6xxmybhTPuyEQbqP4HP3wbs6WjgQdHRaSG4CzP9aYjr7v9LvOPzhDgdzlo9XW6KYN-tt2ruMU8syEqW-_aHw_Qc/s1600/IMG_5073.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSQMkrxRRIPA4rqBGq0OTaT0kriatyrAKR-Ab_eu-JLjOCqwxL7io6xxmybhTPuyEQbqP4HP3wbs6WjgQdHRaSG4CzP9aYjr7v9LvOPzhDgdzlo9XW6KYN-tt2ruMU8syEqW-_aHw_Qc/s320/IMG_5073.JPG" width="320" /></a> </div>I seem to learn something new every time I'm in the kitchen and today was no different - the lesson of the day: When life gives you lemons, get a great arm workout from squeezing them and then stirring them into a deliciously light, creamy lemon curd! <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2INE0bmISptVQqk_9-FEiMN1Q3aFHFxdVMg7kvQPqiKkEX3a9aFFHJ1b33Llfj3CH61gq8n5DW46W3_phkZg8YzquSP_9nkv_a0Ba9n-lLZhlPXdcmCTerN3xnBy1NwSZNLaEUzguY/s1600/IMG_5047.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_2INE0bmISptVQqk_9-FEiMN1Q3aFHFxdVMg7kvQPqiKkEX3a9aFFHJ1b33Llfj3CH61gq8n5DW46W3_phkZg8YzquSP_9nkv_a0Ba9n-lLZhlPXdcmCTerN3xnBy1NwSZNLaEUzguY/s320/IMG_5047.JPG" width="320" /></a></div><div style="color: #f1c232;"><span style="font-size: large;">Lemon Cream Tart</span></div>from <a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363">Baking: From My Home To Yours</a> <br />
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Ingredients: <br />
1 cup sugar<br />
Grated zest of 3 lemons<br />
4 large eggs<br />
3/4 cup freshly squeezed lemon juice (from 4 to 5 lemons) (Tip: I have found I get more juice out of a lemon if I let it come to room temperature and roll it firmly over the counter before cutting and squeezing. It seems to "loosen up" the juices.)<br />
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, at room temperature and cut into tablespoon-sized pieces<br />
1 fully-baked 9-inch tart shell (see below)<br />
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<i><b style="font-weight: normal;">Getting ready:</b><b> </b></i>Have a thermometer, preferably an instant-read, a strainer and a blender (first choice) or food processor ready. Bring a few inches of water to a simmer in a saucepan.<br />
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Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off heat, work the sugar and zest together between your fingers until the sugar is moist, grainy and very aromatic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O9P8rM_pPsw2XC_8SleQmZgxqOqvCyzDAvF5owIhXs56v7HeBg0nGvgDmfxEcBN80oNeQcEJgh_qNjvRkZHbl1Bxq51E24eOUG4a-mYf0JOpoUWucik0xxl9p90-lsd5fkomN56NSAE/s1600/IMG_5051.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4O9P8rM_pPsw2XC_8SleQmZgxqOqvCyzDAvF5owIhXs56v7HeBg0nGvgDmfxEcBN80oNeQcEJgh_qNjvRkZHbl1Bxq51E24eOUG4a-mYf0JOpoUWucik0xxl9p90-lsd5fkomN56NSAE/s320/IMG_5051.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKOe7-WswpgxJyr5whmFna9uSImMYv3SKq-JKeWtE6nPd49iaZ0iIyLOlAEBGjNJM0sRi7XWOmsPQgzp7-xM3CS_dv0XhFcf6fT7Ks7jC99e19Ej_J7gJbV77NplPtQ6fkJ1ETvfO4bA/s1600/IMG_5054.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKOe7-WswpgxJyr5whmFna9uSImMYv3SKq-JKeWtE6nPd49iaZ0iIyLOlAEBGjNJM0sRi7XWOmsPQgzp7-xM3CS_dv0XhFcf6fT7Ks7jC99e19Ej_J7gJbV77NplPtQ6fkJ1ETvfO4bA/s320/IMG_5054.JPG" width="320" /></a></div>Whisk in the eggs followed by the lemon juice.<br />
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Set the bowl over the pan and start whisking as soon as the mixture feels tepid to the touch. Cook until it reaches 180°F, whisking continually to prevent eggs from scrambling. You will see that the cream will start out light and foamy, then the bubbles will get bigger, and then, as the cream is getting closer to 180°F, it will start to thicken and the whisk will leave tracks. The tracks mean the cream is almost ready. Don’t stop whisking or checking the temperature. This part can take up to 10 minutes. <br />
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As soon as it reaches 180°F, remove the cream from the heat and strain it into the container of a blender (or food processor); discard the zest. Let the cream stand, stirring occasionally, until it cools to 140°F, about 10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385o3L2JQDGZL7hIRYY58lVrh7cYlDwpZxA7wn8XMmJZdmzLfbemyNGUDybWNPRZYOxAInYXjh8g28FYKJ6zRwBhX91TMwWsK4YMN09hYPtCJ6jPcTzE_bIYH8phBXjSMFwGQw_eY-fg/s1600/IMG_5057.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh385o3L2JQDGZL7hIRYY58lVrh7cYlDwpZxA7wn8XMmJZdmzLfbemyNGUDybWNPRZYOxAInYXjh8g28FYKJ6zRwBhX91TMwWsK4YMN09hYPtCJ6jPcTzE_bIYH8phBXjSMFwGQw_eY-fg/s320/IMG_5057.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTgjMUwpxIE1ufY7-OsNYObR635EShfMYPueiIQM5bviS22Yif1NspG0rsGzeaewG1UjLicYLn9fZGd74dyMQQf1nfrcwcNMLosxpLPNkpLMv0i_dpxIbh5BBzT4anPckhrGmDZHCKbM/s1600/IMG_5058.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGTgjMUwpxIE1ufY7-OsNYObR635EShfMYPueiIQM5bviS22Yif1NspG0rsGzeaewG1UjLicYLn9fZGd74dyMQQf1nfrcwcNMLosxpLPNkpLMv0i_dpxIbh5BBzT4anPckhrGmDZHCKbM/s320/IMG_5058.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRgPYmDbgWq78MGmNTPNq_n2Yo36YuVUqTKop_4S8rWYxkT8PdDuodHS8CgzjPGPaC4pXR1R8_qJawowlM4IvFwnm4fdGsmMaQslq5QgZg5sum8DCzp7JNF0PRsYmGZ6Nt5kE-EuyF40/s1600/IMG_5059.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRgPYmDbgWq78MGmNTPNq_n2Yo36YuVUqTKop_4S8rWYxkT8PdDuodHS8CgzjPGPaC4pXR1R8_qJawowlM4IvFwnm4fdGsmMaQslq5QgZg5sum8DCzp7JNF0PRsYmGZ6Nt5kE-EuyF40/s320/IMG_5059.JPG" width="320" /></a></div>Turn the blender to high and, with the machine going, add about 5 pieces of butter at a time. Scrape down the sides of the container as needed while you’re incorporating the butter. Once the butter is in, keep the machine going—to get the perfect light, airy texture of lemon-cream dreams, you must continue to beat the cream for another 3 minutes. If your machine protests and gets a bit too hot, work in 1-minute intervals, giving the machine a little rest between beats.<br />
<br />
<div style="text-align: center;"><b> </b></div>Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal and chill the cream for at least 4 hours or overnight. (Cream will keep in the fridge for 4 days or, tightly sealed, in the freezer for up to 2 months; thaw it overnight in the refrigerator.) <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFG48SdO8RHGKr18j_A4f0RpT3UTkaySAhKLLVXFmYaDw4R-FFOIPNKyWsNorol2sylnKQP7BSiCg1fi4GxJbNnc4cnjNZQnGNWC2Vn8fcM3PZf2Rqgd5-Ft1w6HuZlkCV24uOQ5aFa1w/s1600/IMG_5061.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFG48SdO8RHGKr18j_A4f0RpT3UTkaySAhKLLVXFmYaDw4R-FFOIPNKyWsNorol2sylnKQP7BSiCg1fi4GxJbNnc4cnjNZQnGNWC2Vn8fcM3PZf2Rqgd5-Ft1w6HuZlkCV24uOQ5aFa1w/s320/IMG_5061.JPG" width="240" /></a></div>When you are ready to make the tart, just whisk the cream to loosen it and spoon it into the tart shell. Best served chilled on the day you assemble.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80w-J-JrDsAEMmGhfksR74thNSAtzQ0P2vwLJOl-fLX4DQFMMUEv_63O_S_Mkhp_gq5Q9GtUJWE33ICjAK48wkgSPa09hyphenhyphen7CM2j3sKLJ8Y7hW8FEsVPnkg1WIlrJVoXht0WnO4GsDPRM/s1600/IMG_5062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh80w-J-JrDsAEMmGhfksR74thNSAtzQ0P2vwLJOl-fLX4DQFMMUEv_63O_S_Mkhp_gq5Q9GtUJWE33ICjAK48wkgSPa09hyphenhyphen7CM2j3sKLJ8Y7hW8FEsVPnkg1WIlrJVoXht0WnO4GsDPRM/s320/IMG_5062.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazW_6r928ytXD86T5jp8e1ND7HtAZsrl0aHxK9FGslJk5W6wSbl7Wq1Im9Mm2WUbtWxBCn0Yy_O2S9gcPQDkWuQ9fa0mdfZZMCKp4Yu6M_xEnkhiX-sClyi4uuA_RXlMf6MMzynBGjmc/s1600/IMG_5063.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazW_6r928ytXD86T5jp8e1ND7HtAZsrl0aHxK9FGslJk5W6wSbl7Wq1Im9Mm2WUbtWxBCn0Yy_O2S9gcPQDkWuQ9fa0mdfZZMCKp4Yu6M_xEnkhiX-sClyi4uuA_RXlMf6MMzynBGjmc/s320/IMG_5063.JPG" width="320" /></a></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxwranL1Fd5KjTAOywSCCyo80nTKw17t0Sfpu5qAnKiGliZm6Bau-ZZTK8Nu-YEojwkJCdXaI1Hbs2mTxIe8TAjqYMcBi692GXxNi_m8wBfHR0WEE0ejRIbCrZgF5jpccNSp_09w3p_s/s1600/IMG_5071.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxwranL1Fd5KjTAOywSCCyo80nTKw17t0Sfpu5qAnKiGliZm6Bau-ZZTK8Nu-YEojwkJCdXaI1Hbs2mTxIe8TAjqYMcBi692GXxNi_m8wBfHR0WEE0ejRIbCrZgF5jpccNSp_09w3p_s/s320/IMG_5071.JPG" width="320" /></a><span style="color: #674ea7; font-size: large;"> </span></div><span style="color: #674ea7; font-size: large;">Sweet Tart Dough</span><br />
Makes 1 9" Crust<br />
<br />
1 1/2 cups all purpose flour<br />
1/2 cup confectioners sugar<br />
1/4 tsp salt<br />
1 stick plus 1 TBSP (9 TBSP) very cold (or frozen) unsalted butter, cut into small pieces<br />
1 large egg yolk<br />
<br />
Put the flour, confectioners sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in - you should have some pieces the size of oatmeal flakes and some the size of peas. Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses - about 10 seconds each- until the dough, which will look granular soon after the egg is added, forms clumps and curds. Just before you reach this stage, the sound of the machine working the dough will change- heads up. Turn the dough out onto a work surface and, very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.<br />
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Butter a 9" fluted tart pan with a removable bottom. (If you don't have a tart pan a pie pan would probably work too) Press the dough evenly over the bottom and up the sides of the pan. Don't be too heavy-handed - press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.<br />
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Preheat the oven to 375. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust. (Since you froze the crust, you can bake it without weights.) Put the tart pan on a baking sheet and bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon.<br />
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Bake for another 8 minutes or so, or until it is firm and golden brown. Transfer the tart pan to a rack and cool the crust to room temperature before filling. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-mW9FeuU8R62DkWIcGDNZyTkMy3VBJiYb02vgRCJicd_cXOeNURxA5BkVrTAeF8pE8JyrSwaJOXpWyWfWIK8ACe_L6HgOubDkXEAFGCo12bFeTH_YkdrKns3XJYyETceE2hx5-onMr0/s1600/IMG_5072.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-mW9FeuU8R62DkWIcGDNZyTkMy3VBJiYb02vgRCJicd_cXOeNURxA5BkVrTAeF8pE8JyrSwaJOXpWyWfWIK8ACe_L6HgOubDkXEAFGCo12bFeTH_YkdrKns3XJYyETceE2hx5-onMr0/s320/IMG_5072.JPG" width="240" /></a></div>I wanted to make this tart in its most pure and simple form this time since it was my first time making it. Dorie suggests layering with fruit or adding a dollop of whipped cream if you want to make it fancier. What would you add to this recipe to give it a special touch? I was considering a drizzle of raspberry sauce!<br />
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Hope you all have a great weekend - see ya Monday!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com19tag:blogger.com,1999:blog-7715302251290276108.post-20539562101997665612011-06-02T16:30:00.000-05:002011-06-02T16:30:32.266-05:00Zucchini-Goat Cheese Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhz3FnfsxOoUnPPi5O7mxzwu2MeHPc2GYorrs1o3kmBQ7bbkqq2-AlHouEwOW7JTLhFozXQw6zBaavZk_lblog8lfHboAZEuO8g9yHgwibRZARrd4xmeqGjqNiDdrDLL_r_fVWegi8q-Q/s1600/IMG_5026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHZTLu4960-2IWWKsv7n0tcUOcntwj65ivek1g_a3q7Wq2D3qNBO-BeWGJYaUa2XNNYk9_7pQEgxF7vN7L-5Fzh49Pw0KRZqQJ-vzZxa5xf2brU8OAh5Vhe_PRA7mFndZ8zx6jKn01Y/s1600/IMG_5027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixYHZTLu4960-2IWWKsv7n0tcUOcntwj65ivek1g_a3q7Wq2D3qNBO-BeWGJYaUa2XNNYk9_7pQEgxF7vN7L-5Fzh49Pw0KRZqQJ-vzZxa5xf2brU8OAh5Vhe_PRA7mFndZ8zx6jKn01Y/s320/IMG_5027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXkkhgtVwkKhVskKd_pAdOt8Fxn_KniLc61bTdYkWz8BCd9y-LlL-_-DlQgnoqBqXWz620RKFB_SzsjiXqeu-WW3Ot4o8bBYBK0UajoZH29vbMe0SdPvHl7RBlmR0wSLVTBWUsjTDZow/s1600/IMG_5034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUXkkhgtVwkKhVskKd_pAdOt8Fxn_KniLc61bTdYkWz8BCd9y-LlL-_-DlQgnoqBqXWz620RKFB_SzsjiXqeu-WW3Ot4o8bBYBK0UajoZH29vbMe0SdPvHl7RBlmR0wSLVTBWUsjTDZow/s320/IMG_5034.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>It's been a crazy week so far. It is flying by so quickly, I think having Monday as a holiday does that. I'm here today to share a simple pizza recipe with you. Sometimes you just need a recipe that you can throw together quickly and still avoid the fast food trap. You can add any veggies you like to this pizza and with the farmer's markets in full swing, the possibilities are endless. I will post the link to the recipe but to make it even easier, I used premade pizza dough and sauce. Greg and I almost ate the whole thing in one sitting so if you are planning for more than two people you might want to make two pizzas.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ_d7GSph3KrZymWVrmILDCGphdxMUTZrTYSFYfcu4XtupurTGsm1bj_pLOoHhpdBsjNSZ2QzM2RBZp3P64XOYJ-o7O3fKSW_N3AdRXU0cRbe3SRV1v3J6Sd1K_wL2bDDzlPmEl9qoYk/s1600/IMG_5031.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJ_d7GSph3KrZymWVrmILDCGphdxMUTZrTYSFYfcu4XtupurTGsm1bj_pLOoHhpdBsjNSZ2QzM2RBZp3P64XOYJ-o7O3fKSW_N3AdRXU0cRbe3SRV1v3J6Sd1K_wL2bDDzlPmEl9qoYk/s320/IMG_5031.JPG" width="320" /></a></div><div style="color: #38761d;"><span style="font-size: large;">Zucchini-Goat Cheese Pizza</span></div>from <a href="http://www.vegetariantimes.com/recipes/11509">Vegetarian Times</a><br />
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Ingredients:<br />
2 Tbs. olive oil, divided<br />
8 oz. (1/2 pkg.) prepared refrigerated pizza dough<br />
1 3.5-oz. log goat cheese, thinly sliced or roughly chopped<br />
1 zucchini, peeled into thin strips<br />
1 small red bell pepper, cut into rings<br />
<br />
<em>Sauce</em> (I used jarred sauce but here is the recipe they suggest)<br />
1 6-oz. can no-salt-added tomato paste<br />
2 Tbs. finely minced onion<br />
2 cloves garlic, minced (2 tsp.)<br />
2 tsp. dried oregano<br />
2 tsp. olive oil<br />
1/2 tsp. red wine or red wine vinegar<br />
<br />
<span itemprop="instructions">To make Pizza: Preheat oven to 450°F. Brush large baking sheet or pizza pan with 1 Tbs. oil. (I highly recommend investing in a pizza stone if you like pizza as much as me. You can find them for as little as $20 and they last forever. You can also use them for baking bread.) Spread pizza dough in prepared pan.<br />
</span><br />
<span itemprop="instructions">To make Sauce: stir together all ingredients with fork in small bowl.<br />
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Spread Sauce on dough. Top with half of goat cheese. Spread zucchini strips over goat cheese, top with bell pepper rings, then remaining goat cheese. Drizzle with remaining 1 Tbs. oil. Bake 10 to 15 minutes, or until cheese is melted and bubbly. Cool 10 minutes, then cut into 6 slices.</span> <br />
<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1bCREnjY9CqlW25ufPGG3EKthJnDGoKUZRSRCT2HtqCQBcqB_-pwGuHyagJoXeQFXw7RdFjHpj-c0b-VXLEXzkjFITVi4ZgsAu-lHrITqxsbUzXqGCyB3ZrFs2-8Ov4zPVcpZ3nzNQY/s1600/IMG_5025.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG1bCREnjY9CqlW25ufPGG3EKthJnDGoKUZRSRCT2HtqCQBcqB_-pwGuHyagJoXeQFXw7RdFjHpj-c0b-VXLEXzkjFITVi4ZgsAu-lHrITqxsbUzXqGCyB3ZrFs2-8Ov4zPVcpZ3nzNQY/s320/IMG_5025.JPG" width="320" /></a></div>Delicious, and (somewhat) nutritious!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhz3FnfsxOoUnPPi5O7mxzwu2MeHPc2GYorrs1o3kmBQ7bbkqq2-AlHouEwOW7JTLhFozXQw6zBaavZk_lblog8lfHboAZEuO8g9yHgwibRZARrd4xmeqGjqNiDdrDLL_r_fVWegi8q-Q/s1600/IMG_5026.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhz3FnfsxOoUnPPi5O7mxzwu2MeHPc2GYorrs1o3kmBQ7bbkqq2-AlHouEwOW7JTLhFozXQw6zBaavZk_lblog8lfHboAZEuO8g9yHgwibRZARrd4xmeqGjqNiDdrDLL_r_fVWegi8q-Q/s320/IMG_5026.JPG" width="320" /></a> </div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbFV8RcqGyURewdLShQybPJ5PJDkwmwOZQBpZjQOGFIBFqTGwU9n7wXTu0oS3O0MFXIEdQ0dZjNjkvwQmMH0SX5TVRKNBm8HMVH73rWVj-r5QKga_DlUIXWBUQjfmxgARpyQwQ6lzcds/s1600/IMG_5030.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjbFV8RcqGyURewdLShQybPJ5PJDkwmwOZQBpZjQOGFIBFqTGwU9n7wXTu0oS3O0MFXIEdQ0dZjNjkvwQmMH0SX5TVRKNBm8HMVH73rWVj-r5QKga_DlUIXWBUQjfmxgARpyQwQ6lzcds/s320/IMG_5030.JPG" width="320" /></a></div>Hope you are all having a great week. Even though it was a short one, I'm ready for Friday! I am planning on baking tomorrow morning and should be back with a weekend post for a Lemon Tart, yum! Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com18tag:blogger.com,1999:blog-7715302251290276108.post-22066379369321633032011-05-31T18:15:00.000-05:002011-05-31T18:15:07.356-05:00Blue Cheese Burgers<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjNpiKrf4uAIetHnz8uaSRU2K54uXRK7yuLYwhTBO2rAbNBZKPjI1UmMSB-77uC_pxHgItVirBnhe4J9gj5Emlc_Zhce6npemGBWbs3nsfO9CKByb2grChULEh0lg9-rVQbUOY1LwYY8/s1600/IMG_4939.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjNpiKrf4uAIetHnz8uaSRU2K54uXRK7yuLYwhTBO2rAbNBZKPjI1UmMSB-77uC_pxHgItVirBnhe4J9gj5Emlc_Zhce6npemGBWbs3nsfO9CKByb2grChULEh0lg9-rVQbUOY1LwYY8/s320/IMG_4939.JPG" width="320" /></a> </div>Sorry for the delay in posting this recipe. Once the weekend got started, I ditched the computer until last night. Last week I wrote about Bobby Flay's <a href="http://thesweettouch.blogspot.com/2011/05/bobby-flays-toasted-marshmallow.html">Toasted Marshmallow Milkshakes</a> from his book <a href="http://www.amazon.com/Bobby-Flays-Burgers-Fries-Shakes/dp/0307460630">Bobby Flay's Burgers, Fries & Shakes</a>. Greg had bought some fresh ground beef from the farmer's market and I wanted a recipe that would feature it, so I decided on burgers. There were about 10 different burgers I wanted to try, but I already had most of the ingredients for this one so I went for it.<br />
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Bobby recommends seasoning your meat with a simple dash of salt and pepper and adding additional flavor in the form of toppings and sauces, rather than mixing them into the meat itself. He suggests forming meat into patties no more than 3/4 inch thick and using your thumb to create an indentation in the center of each patty to prevent "bulging" as your burgers cook.<br />
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You can make these burgers with a simple crumble of blue cheese on top, or you can do what I did and kick it up a notch with Bobby's blue cheese sauce. And if you have any sauce leftover, go ahead and use it as a dipping sauce for some kettle cooked potato chips. Trust me, you won't regret this decision!<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1zeM6BzZNRvFpfLbzKioJhbf8pzFLP5Ac8xxqSha2fuP8fNt5ih0ZUbpP18OHa-4Fc3aYe0j-DDUNvAeLkYbvkpMGAHBerQqn5UhuypuqVFmU9od7BG9F75tM5r7p3Xm_iIEtjFT3kM/s1600/IMG_4945.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1zeM6BzZNRvFpfLbzKioJhbf8pzFLP5Ac8xxqSha2fuP8fNt5ih0ZUbpP18OHa-4Fc3aYe0j-DDUNvAeLkYbvkpMGAHBerQqn5UhuypuqVFmU9od7BG9F75tM5r7p3Xm_iIEtjFT3kM/s320/IMG_4945.JPG" width="320" /></a></div><div style="color: blue;"><span style="font-size: large;">Blue Burgers</span></div>from <a href="http://www.amazon.com/Bobby-Flays-Burgers-Fries-Shakes/dp/0307460630">Bobby Flay's Burgers, Fries & Shakes</a><br />
Serves 4<br />
<br />
8 slices thick-cut bacon (I used 4 but go for 8 if you want to:)<br />
1 1/2 lb. ground chuck (80 percent lean) (I used 1 lb.)<br />
Salt and pepper<br />
1 1/2 tbsp. canola oil<br />
2 ounces blue cheese, crumbled, or blue cheese sauce (recipe below)<br />
Chopped fresh parlety leaves, for garnish (optional)<br />
4 hamburger buns, split and toasted if desired<br />
<br />
Cook bacon until golden brown and slightly crisp. I just read about a new technique for cooking bacon. Place it on a foil lined baking sheet and put in a cold oven. Turn the heat on to 400 degrees and let bacon cook for about 20 minutes until crisp. Remove to a paper towel lined plate. You can also cook your bacon in a saute pan but I found the oven technique keeps the bacon nice and flat and allows it to cook more evenly since they are spread on a baking sheet. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJu8s1wxYtYp6-_40kEtTDlDrkEEcTaYPqUlHCdeZkOjXz0eZ4iA5P7HGms8Z4Q9YRtSRQCVJkQsIOoQ1w36zeEE6Ra3XbJdWMmtBcplQkSEMTTsRT-KkToKuIbsRHm8T1kzCVw0PFqY/s1600/IMG_4935.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMJu8s1wxYtYp6-_40kEtTDlDrkEEcTaYPqUlHCdeZkOjXz0eZ4iA5P7HGms8Z4Q9YRtSRQCVJkQsIOoQ1w36zeEE6Ra3XbJdWMmtBcplQkSEMTTsRT-KkToKuIbsRHm8T1kzCVw0PFqY/s320/IMG_4935.JPG" width="320" /></a> </div><div style="text-align: center;">Perfectly crisp and flat oven baked bacon.</div>Divide meat into 4 equal portions. Form each potion loosely into a 3/4 inch thick burger and make a deep depression in the center with your thumb. Season both sides with salt and pepper. <br />
<br />
Cook burgers in a cast iron (or regular) skillet, using oil or on the grill. Mine took about 5 minutes on each side but you can choose how well done you would like yours. Top with blue cheese crumbles for the last few minutes or top with the blue cheese sauce when you remove them from the pan. <br />
<br />
Place burgers on the bun bottoms and top with bacon and chopped parsley, if using. Cover with the bun tops and serve immediately. <br />
<br />
<div style="color: blue;"><span style="font-size: large;">Blue Cheese Sauce</span></div>makes about 2 cups (I halved the recipe)<br />
2 cups whole milk<br />
2 tbsp. unsalted butter<br />
1 small onion, finely chopped<br />
2 tbsp. flour<br />
1/4 tsp. salt<br />
Pinch cayenne pepper<br />
4 ounces crumbled blue cheese plus extra for garnish<br />
2 tbsp. finely chopped fresh chives<br />
<br />
Pour milk into small saucepan and bring to a simmer over low heat.<br />
<br />
Heat butter in a medium saucepan, over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and continue whisking until the mixture thickens, about 2 minutes. Season with salt and cayenne pepper and continue cooking, whisking occasionally, for 5 minutes.<br />
<br />
Remove from the heat and stir in the cheese. If the sauce is too thick, thin with a little more milk. Sauce can be prepared 1 day in advance, covered, and refrigerated. Reheat gently in a double boiler. Sprinkle with chives. <br />
<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5OZoJuWyG93EWQz_VngJ_ISGopxLPDwqvrrL44bdivuVk83y6WY8LAvbYucnY3-a4qjtsFGwJFSXBrFMl2pbssZ40wHfwTqWayUTXNtvxuiZXovIuzdWMRhgmi5eP_q0judcPwdfm1IM/s320/IMG_4933.JPG" width="320" /> </div><div style="text-align: center;">I could eat an entire vat of this stuff!</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6rOzH9k5a_jLO40hMllO_UjrX3nTl_4igRr8GyFd6X5HoqMXqPA-kwWOFrRiGnj3_rXN7PT35bQxYkYFy5ku62RRcPou0nkh0nDt_JgTx2c7bxFAGl5RLovkxJMpaKtpKKH2S14XcmI/s1600/IMG_4944.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl6rOzH9k5a_jLO40hMllO_UjrX3nTl_4igRr8GyFd6X5HoqMXqPA-kwWOFrRiGnj3_rXN7PT35bQxYkYFy5ku62RRcPou0nkh0nDt_JgTx2c7bxFAGl5RLovkxJMpaKtpKKH2S14XcmI/s320/IMG_4944.JPG" width="320" /></a></div>What are your favorite burger recipes? I think my all-time favorite is a classic burger topped with BBQ sauce and a thick slice of American cheese - delicious!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com27tag:blogger.com,1999:blog-7715302251290276108.post-25357765752690691782011-05-26T16:58:00.000-05:002011-05-26T16:58:44.582-05:00Bobby Flay's Toasted Marshmallow Milkshake<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"> WARNING! WARNING! WARNING! WARNING!</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Lactose intolerant readers, turn back now. Ahead lies a recipe filled with milk, ice cream and toasted marshmallow goodness. You have been forewarned!</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdjtpXb5Mwh2R3eSiOv4WmdMaIE9aKoFw48gMIpQvg2GR3doEiIv6EWQEn2MWZBWC75mhfJr_KPisx2wuSD0R0a1biI1X-CaRrb-YuYcH9MQZRr2wStBDhTBTxD1L7DFjhYWFvPDSl7k/s1600/IMG_4924.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPdjtpXb5Mwh2R3eSiOv4WmdMaIE9aKoFw48gMIpQvg2GR3doEiIv6EWQEn2MWZBWC75mhfJr_KPisx2wuSD0R0a1biI1X-CaRrb-YuYcH9MQZRr2wStBDhTBTxD1L7DFjhYWFvPDSl7k/s320/IMG_4924.JPG" width="240" /></a></div><div style="text-align: left;">What you are about to witness is one of the best drinks I have ever experienced. I've been craving a DQ Blizzard for about a month now but never actually go out to get one. However, I was at the library the other day and as I was checking out their cookbook selection, one title in particular jumped off the shelf: <a href="http://www.amazon.com/Bobby-Flays-Burgers-Fries-Shakes/dp/0307460630">Bobby Flay's Burgers, Fries & Shakes</a>, yes, yes and yes, please! The library is a great resource for trying out cookbooks to see if they have enough good recipes to invest in a copy for yourself. This cookbook is great so far - just the fact that his signature burger is topped with potato chips makes my heart go pitter patter.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Anyway, while flipping through the milkshake section, I came across a recipe for Toasted Marshmallow Milkshakes and I was sold. DQ can wait in line, there's a new milkshake in town. Bobby recommends throwing in some chocolate and crushed graham crackers if you want the full s'more effect, but I think it tastes fabulous as is. </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIjLmiq_riW7O89sbQeifiJ7_8spGhoTJOJTfakClJzHfM1c2mgpSX7YBiPhiNZjj9ZR1EQfBhLIhREM1O7FBzHJjcLAzFvE_GZSAiEefUEVtMPxTUlpsprtg7XO-6mzBxIWenutr4Oo/s1600/IMG_4929.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdIjLmiq_riW7O89sbQeifiJ7_8spGhoTJOJTfakClJzHfM1c2mgpSX7YBiPhiNZjj9ZR1EQfBhLIhREM1O7FBzHJjcLAzFvE_GZSAiEefUEVtMPxTUlpsprtg7XO-6mzBxIWenutr4Oo/s320/IMG_4929.JPG" width="320" /></a></div><div style="color: #783f04; text-align: left;"><span style="font-size: large;">Bobby Flay's Toasted Marshmallow Milkshake</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">from <a href="http://www.amazon.com/Bobby-Flays-Burgers-Fries-Shakes/dp/0307460630">Bobby Flay's Burgers, Fries & Shakes</a></div><div style="text-align: left;">makes one 16-ounce milkshake or two 8-ounce milkshakes (I drank a 16-ouncer, no problem) </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:</div><div style="text-align: left;"> Nonstick cooking spray</div><div style="text-align: left;">9 large marshmallows (I made a couple extra to plop on top for decoration)</div><div style="text-align: left;">1/4 cup whole milk</div><div style="text-align: left;">11 ounces vanilla ice cream (about 1 3/4 cup packed)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Preheat broiler. Line a rimmed baking sheet with parchment paper and spray with cooking spray.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Arrange the marshmallows on the sheet, leaving space between them. Place under the broiler until the tops are a deep golden brown color, about 40 seconds. Remove from oven, carefully turn the marshmallows over, and broil until they are deep golden brown. Remove from the oven and let cool slightly.</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQNntYWQA20D-s4c9sqnYtg86JAXlrZZjUFS8RCBvPWADFYCB5liTttjVb19mthGiV24bb7Yekej-eLRyLjt0h5X4Y8_1C-BctM4NMCwJtamTEVTAh2iEH-mi_JYktjudqwESGulRjec/s1600/IMG_4917.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQNntYWQA20D-s4c9sqnYtg86JAXlrZZjUFS8RCBvPWADFYCB5liTttjVb19mthGiV24bb7Yekej-eLRyLjt0h5X4Y8_1C-BctM4NMCwJtamTEVTAh2iEH-mi_JYktjudqwESGulRjec/s320/IMG_4917.JPG" width="320" /></a></div><div style="text-align: center;">I often leave my oven door opened a crack when broiling so I can keep an eye on things. </div><div style="text-align: center;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubU-oEGnVJsTj1eHSU99vERtQVWJNa7XVOQDD4liUoRkuyUxw2VGNjx11JRgddrZmCPlRI_iwkSM3vtsMrYvqXx0HKhyQV67m2PaUgFZoetPOLcLs_qSU5Wcfb3ludkz2T6COkORMS5I/s1600/IMG_4919.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhubU-oEGnVJsTj1eHSU99vERtQVWJNa7XVOQDD4liUoRkuyUxw2VGNjx11JRgddrZmCPlRI_iwkSM3vtsMrYvqXx0HKhyQV67m2PaUgFZoetPOLcLs_qSU5Wcfb3ludkz2T6COkORMS5I/s320/IMG_4919.JPG" width="320" /></a></div><div style="text-align: center;"> Here they are after the first round of broiling. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56OscLmNKeFMJI5nTAgW6YrCwgYtdo6I42dzlBxoWu84_L_RolG52vozBjkfkI6t5ZNd853dWboq6xmcBPa02uQqToxmG-cruL-SGNmWUgOcRJHlRucuMUONV3nXdhysCMPJRg9ZGu5k/s1600/IMG_4920.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56OscLmNKeFMJI5nTAgW6YrCwgYtdo6I42dzlBxoWu84_L_RolG52vozBjkfkI6t5ZNd853dWboq6xmcBPa02uQqToxmG-cruL-SGNmWUgOcRJHlRucuMUONV3nXdhysCMPJRg9ZGu5k/s320/IMG_4920.JPG" width="320" /></a></div><div style="text-align: center;"> Carefully flip them.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jPghfkpBqbJANQ_UKdRf082uxuVtrqPRepbsyMOyw6Hw2RHdd9aVTS8lHxUE3YClf1vgkx0TyBir1oLdoDau4ir8hsUvX-eQYC5ZBh2TGD9txBQKGUYzae1JT4pgXiV52qAEKl_LYhg/s1600/IMG_4922.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jPghfkpBqbJANQ_UKdRf082uxuVtrqPRepbsyMOyw6Hw2RHdd9aVTS8lHxUE3YClf1vgkx0TyBir1oLdoDau4ir8hsUvX-eQYC5ZBh2TGD9txBQKGUYzae1JT4pgXiV52qAEKl_LYhg/s320/IMG_4922.JPG" width="320" /></a></div><div style="text-align: center;">Here they are after the round two of broiling - the browner they are, the more "toasty" your shake will taste. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Combine the marshmallows and milk in a blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Garnish with toasted marshmallows if desired. Serve immediately. Sip. Smile!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuQNntYWQA20D-s4c9sqnYtg86JAXlrZZjUFS8RCBvPWADFYCB5liTttjVb19mthGiV24bb7Yekej-eLRyLjt0h5X4Y8_1C-BctM4NMCwJtamTEVTAh2iEH-mi_JYktjudqwESGulRjec/s1600/IMG_4917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoorxMDL6mKgUVCtUCy_ejV7NYBbGRt5aS3Iweg0KkFkuT0xK_HIBwjrYUo8MY8yYkQlpxJwNVMU7JwKy2q5sNB9SJvOAiCPlONY49A10NCm6vbalKWS-mkCaRqtU3SxxKl5OlKcRMrnU/s320/IMG_4925.JPG" width="240" /></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JuL-mq0KMCtySkW_xHzpl8IpsxOfVVjXD4hDGBINnEudB5wSOYVpfytf3r0ETkmIUIPEQNtOoGddXDe8FaGuSgjgzIpi4SBfnEYwTkiQ6mtvChPAKK02culEfQbpuM4msp0267WSVx4/s1600/IMG_4931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JuL-mq0KMCtySkW_xHzpl8IpsxOfVVjXD4hDGBINnEudB5wSOYVpfytf3r0ETkmIUIPEQNtOoGddXDe8FaGuSgjgzIpi4SBfnEYwTkiQ6mtvChPAKK02culEfQbpuM4msp0267WSVx4/s320/IMG_4931.JPG" width="240" /></a></div><div style="text-align: center;">Would you like a sip? </div><div style="text-align: left;">What is your all-time favorite milkshake? This one probably just took the spot for my number one! Be back tomorrow with one last burger for you to make over Memorial day weekend.</div>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com55tag:blogger.com,1999:blog-7715302251290276108.post-71447148074779128432011-05-25T17:12:00.000-05:002011-05-25T17:12:53.832-05:00Twice Baked Potatoes<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomGJQDquDdAToWTroL4YeWNPJ6lafFHh6BFUBwMROOfsx5Bko57kJiRQFgbkDuyvPWWSymJgf-5v6I7qYA3QWYrlccrC8xhSsqwHRkJoQ_KPEADERZE7aMVEqriDcZT8kU4dnr3eYNxA/s320/IMG_4857.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: left;">Greg and I like to talk about food. We often discuss topics such as, what is your all-time favorite fruit (strawberries and pineapple)? or, what do you think is the most disgusting food in existence (water chestnuts, the texture kills me. olives, I am willing to try them once a year to see if I change my mind)? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One of our favorites is, if you had to live on one food for the rest of your life what would it be? Greg usually answers with bread or cheese, both good options. I always go with potatoes! My reasoning is that they are so versatile. You could probably make a different potato dish every day of the month and still come up with new ways to cook them. And yes, I realize I'm bending the rules a bit because I would probably need a few other ingredients in order to make some of the potato recipes, thus eating more than one "food," but it's my game and I can do what I want!</div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4znZu6zOAfx1uUwss2uabtDvGrEG8yoZ5AQ0aTExiHK0y1rurJsL17hXa01M8yEZvxrhl0co8HHb7B1uvP6rcKJnl7_fLGfm21mt1nFTCPg6LJExJATLq5a7UR9VjBuT66CMyYCiSj4/s1600/IMG_4866.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4znZu6zOAfx1uUwss2uabtDvGrEG8yoZ5AQ0aTExiHK0y1rurJsL17hXa01M8yEZvxrhl0co8HHb7B1uvP6rcKJnl7_fLGfm21mt1nFTCPg6LJExJATLq5a7UR9VjBuT66CMyYCiSj4/s320/IMG_4866.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">People who know me in real life know that I can easily kill a bag of potato chips if left to my own devices. Add a tub of French onion dip and you will find me a couple of hours later in a food coma on the couch. It's scary stuff.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Today, I bring you a recipe for twice baked potatoes. I often forget about this delicious baked/mashed potato combination, but I think it's perfect for cookouts. You can make them ahead of time and simply reheat when it's time to eat. I made mine to go with <a href="http://thesweettouch.blogspot.com/2011/05/simple-bbq-ribs.html">spicy BBQ ribs</a> and coleslaw.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdW-5HsG3bq3I5R-SQenAEaDpbxaNEHMCMEO6w_q8vTjJ2yBvQcaAlZvZIjuX7bpODUnPAfOOPxyGrojwNpuCTkRrv5uqVlsrzCwgHyGHrM28FeSY0gWRrA8d8s2B0vXdl014WIAmftQ/s1600/IMG_4858.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdW-5HsG3bq3I5R-SQenAEaDpbxaNEHMCMEO6w_q8vTjJ2yBvQcaAlZvZIjuX7bpODUnPAfOOPxyGrojwNpuCTkRrv5uqVlsrzCwgHyGHrM28FeSY0gWRrA8d8s2B0vXdl014WIAmftQ/s320/IMG_4858.JPG" width="320" /></a></div><div class="separator" style="clear: both; color: #38761d; text-align: left;"><span style="font-size: large;">Twice Baked Potatoes</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;">4 large Russet potatoes, scrubbed</div><div class="separator" style="clear: both; text-align: left;">1/2 cup buttermilk</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: left;">2 scallions, finely chopped</div><div class="separator" style="clear: both; text-align: left;">4 slices bacon, cooked until crisp and crumbled</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">freshly ground pepper</div><div class="separator" style="clear: both; text-align: left;">1 c. shredded cheddar cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 400 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place potatoes directly on rack in center of oven and bake for 30 minutes. Pierce each potato and continue to bake until tender, about 30 minutes. I skipped the oven and used the microwave instead. I pierced each potato and wrapped in a damp paper towel. I microwaved for about 8 minutes and then another 4 minutes. I only used the oven to reheat once I had refilled them with the potato mixture.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> Allow potatoes to cool slightly, trim off the top to make a canoe-like shape. Carefully scoop out most of the potato into a bowl, making sure to leave the skin intact. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mash the potatoes lightly with a fork. Add the sour cream and buttermilk. (I might also add a few tablespoons of butter here) Fold in the scallions (I saved the green portion of the scallion to sprinkle on before serving) and crumbled bacon. Season with salt and pepper. Refill the shells with the potato mixture, mounding slightly. At this point you could probably store them in the refrigerator, covered, until ready to finish. Sprinkle with the cheese, return to oven and bake for an additional 20 minutes until heated through, serve immediately. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcakOm3PuIvijYmSyX6WdZFniBxcihlPhOc5mTq6kppA7do_GlQb7HXVaiaxZqOMFwn0I7cqR1-qYgY4irk0pu0khtQ0GEdIX6_PR7r31pqsP4MCMrB8EwMhahgiT5ooN5ALol39CuBUA/s1600/IMG_4859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcakOm3PuIvijYmSyX6WdZFniBxcihlPhOc5mTq6kppA7do_GlQb7HXVaiaxZqOMFwn0I7cqR1-qYgY4irk0pu0khtQ0GEdIX6_PR7r31pqsP4MCMrB8EwMhahgiT5ooN5ALol39CuBUA/s320/IMG_4859.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4znZu6zOAfx1uUwss2uabtDvGrEG8yoZ5AQ0aTExiHK0y1rurJsL17hXa01M8yEZvxrhl0co8HHb7B1uvP6rcKJnl7_fLGfm21mt1nFTCPg6LJExJATLq5a7UR9VjBuT66CMyYCiSj4/s1600/IMG_4866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinili_-farmTjlmjCQLP35r8zin8SP7wvHVFeaHOFlt9VboxwDWVpIq9yCqN5gMN5d9Ts_lNgyd-58HO09QHer5DjN0uJR7b0avBYY4afJ9GpZsfkIV-Zv0e9Jm_boyVa2CF5KHhnQ2gM/s1600/IMG_4867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinili_-farmTjlmjCQLP35r8zin8SP7wvHVFeaHOFlt9VboxwDWVpIq9yCqN5gMN5d9Ts_lNgyd-58HO09QHer5DjN0uJR7b0avBYY4afJ9GpZsfkIV-Zv0e9Jm_boyVa2CF5KHhnQ2gM/s320/IMG_4867.JPG" width="320" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBUlr58gBouTl-uo7NugLcDSRL4kKbkFpJNY84wpzA-DjPtH6ibY5eF1vWfsGsldhomNQNR9bfyemP7kIJcCwJfulVnfzZTmOj1CigmFpdWT2vZ1PFjQhc3McWiYvuPFQsTIDCmUhCvU/s1600/IMG_4869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijBUlr58gBouTl-uo7NugLcDSRL4kKbkFpJNY84wpzA-DjPtH6ibY5eF1vWfsGsldhomNQNR9bfyemP7kIJcCwJfulVnfzZTmOj1CigmFpdWT2vZ1PFjQhc3McWiYvuPFQsTIDCmUhCvU/s320/IMG_4869.JPG" width="320" /></a></div>Yum!<br />
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So if you had only one food to eat for the rest of your life, what would it be and why? Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com16tag:blogger.com,1999:blog-7715302251290276108.post-72188731282185361402011-05-24T16:25:00.000-05:002011-05-24T16:25:50.367-05:00Simple BBQ RibsAnyone else getting excited for the long holiday weekend coming up? We've had quite a few hot days here in St. Louis this spring but I always think Memorial Day marks the official kick-off to summer. Greg and I will be traveling over the weekend so I decided to cook up a Memorial Day feast last weekend for us to enjoy at home. I've made these ribs a few times and they always turn out great. <br />
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These ribs start out with a deliciously spicy rub and cook for 3 hours until they are fall-off-the-bone tender. Then they are smothered in a sweet and tangy BBQ sauce. And best of all, they are super easy to make, even for someone like me who is afraid of cooking meat! If you are looking for a recipe that won't keep you in the kitchen when you should be out soaking in the sun and the company of your wonderful friends and family this holiday weekend, try ribs. Your guests will rave about them and you will keep your sanity, the best of both worlds! <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3stF4MZcE15FY8p1xZaYaduW5njIVFGmvlTZlR-dWW-LE6_NN2uL41tXEznXhpPi-znSpfLhmif6tC5hSH97IjqiVgAY9hJsV8wdEjgk3JNmY2u9wIBYqUE5efPi_R4K-yr6ZzRc2MRk/s1600/IMG_4864.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3stF4MZcE15FY8p1xZaYaduW5njIVFGmvlTZlR-dWW-LE6_NN2uL41tXEznXhpPi-znSpfLhmif6tC5hSH97IjqiVgAY9hJsV8wdEjgk3JNmY2u9wIBYqUE5efPi_R4K-yr6ZzRc2MRk/s320/IMG_4864.JPG" width="320" /></a></div><div style="color: blue;"><span style="font-size: large;">Simple BBQ Ribs</span></div>from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/ejs-simple-oven-bbq-ribs-recipe2/index.html">Emeril</a><br />
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<b>Ingredients:</b><br />
2 racks baby back ribs <br />
6 tablespoons Emeril's Rustic Rub, recipe follows (Note: I halved the recipe and still had a ton leftover)<br />
1 1/2 teaspoons salt <br />
1 teaspoon freshly ground black pepper <br />
1 teaspoon celery salt<a class="crosslink" href="http://www.foodterms.com/encyclopedia/celery-salt/index.html"></a> <br />
Emeril's Bam B Q Sweet Original Barbecue Sauce (I used Sweet Baby Ray's Sweet 'n Spicy)<br />
<span style="font-size: small;"><b>Rustic Rub:</b> </span><br />
8 tablespoons paprika <br />
3 tablespoons cayenne (decrease if you don't want it to be as spicy)<br />
5 tablespoons freshly ground black pepper <br />
6 tablespoons garlic powder <br />
3 tablespoons onion powder <br />
6 tablespoons salt <br />
2 1/2 tablespoons dried oregano <br />
2 1/2 tablespoons dried thyme<br />
<div style="text-align: center;"><br />
</div><div class="instructions"> <div class="instruction"> Combine all ingredients and store in an air-tight container. </div><br />
Yield: 2 1/4 cup <br />
</div><div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LsRDPOLlcTfn2RitC8thk9rjbT29WKF_djdSSmEUzgIfQ7MEz9LPpnY4UF6Z3NWbjqKJUyMAI-P01qQUFBGqvK-w_XVzLkebmZuwnGmltTD0rSfUeAU-rqOvMQAlG2DlnBPhlfmq3eE/s1600/IMG_4848.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LsRDPOLlcTfn2RitC8thk9rjbT29WKF_djdSSmEUzgIfQ7MEz9LPpnY4UF6Z3NWbjqKJUyMAI-P01qQUFBGqvK-w_XVzLkebmZuwnGmltTD0rSfUeAU-rqOvMQAlG2DlnBPhlfmq3eE/s320/IMG_4848.JPG" width="320" /></a></div><br />
<div class="instructions"> Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover the pan twice (you will be folding this over the ribs and sealing.)<br />
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Place the ribs on the prepared baking sheet in 1 layer. In a small bowl, combine the Rib Rub<a class="crosslink" href="http://www.foodterms.com/encyclopedia/rub/index.html"></a>, salt, pepper, and celery salt and stir to combine. Divide the seasoning evenly among both slabs of ribs, coating well on both sides. Fold the sides of the foil over the ribs and seal tightly on all sides.<br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTCNEHPUbRyI4I1mzQxAYh8vkeKf06_CFe3VgUEaNdit7zNwV1uTKSstiZr-C0NMcLuV0ZoCz-gWRKRkUc_Eq8LLcYL0t2fFKkwzdVQ9i5t_7zk7_LY6CY-zC4b6tuqwYS-PQvZNiT_c/s320/IMG_4849.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: center;">I have a "thing" against posting pictures of raw meat to this blog so just envision a slab of ribs covered in a medley of spices tucked inside this foil.</div><div style="text-align: center;"><br />
</div>Place the ribs in the oven and bake, undisturbed, for 2 1/2 to 3 hours, or until ribs are very tender.Remove the ribs from the oven and peel<a class="crosslink" href="http://www.foodterms.com/encyclopedia/peel/index.html"></a> back the foil so that the ribs are exposed.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3Bf2A6Mt0SbuVxBmQk7PpSDgyR6uhGJjWEDssuDv1gZT7rdmhwvj2iCbH5-_7z06C-Gibp-5S1zRQoTwnt3KKeVeeOVlBKBU9hxayYNaTP9xaQEumFgfUojT3nc5hcXJh2X-dfNAStg/s1600/IMG_4856.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3Bf2A6Mt0SbuVxBmQk7PpSDgyR6uhGJjWEDssuDv1gZT7rdmhwvj2iCbH5-_7z06C-Gibp-5S1zRQoTwnt3KKeVeeOVlBKBU9hxayYNaTP9xaQEumFgfUojT3nc5hcXJh2X-dfNAStg/s320/IMG_4856.JPG" width="240" /></a></div>Using a pastry brush<a class="crosslink" href="http://www.foodterms.com/encyclopedia/pastry-brush/index.html"></a> or the back of a spoon, coat the racks lightly on the meaty sides with barbecue sauce<a class="crosslink" href="http://www.foodterms.com/encyclopedia/barbecue-sauce/index.html"></a>. Return to the oven until sauce is thickened and lightly browned, about 20 minutes longer. Remove the ribs from the oven and set aside to cool briefly before cutting between the ribs and serving. Serve with more barbecue sauce, if desired. <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ3Bf2A6Mt0SbuVxBmQk7PpSDgyR6uhGJjWEDssuDv1gZT7rdmhwvj2iCbH5-_7z06C-Gibp-5S1zRQoTwnt3KKeVeeOVlBKBU9hxayYNaTP9xaQEumFgfUojT3nc5hcXJh2X-dfNAStg/s1600/IMG_4856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHgclb6cZJq-r6RjbitvCjgIS6zXXQhypjAfjzWx0IhXU8qve1HFxK7QHu5D8K7F0qBNfCekTZb3gaU4XPd0gU0Ui32HU7ttTsSt7V2cijb4yMALOkTiCdn2J3-YeXmTnVlBY8JgGgm0/s1600/IMG_4862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKHgclb6cZJq-r6RjbitvCjgIS6zXXQhypjAfjzWx0IhXU8qve1HFxK7QHu5D8K7F0qBNfCekTZb3gaU4XPd0gU0Ui32HU7ttTsSt7V2cijb4yMALOkTiCdn2J3-YeXmTnVlBY8JgGgm0/s320/IMG_4862.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUtRYW7igRnAg7rS5lh0MjSrfuvIdm0TpYtd1NFzji00mbjB5edRr_VxSQ94yVbHCP2AlCh06FgdWluqrxxs3solDsXi_u9tyKST2qbJ5w-9od-nrxuZ5zeGeb8D0hujoJRxXf3Lmu54/s1600/IMG_4863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUtRYW7igRnAg7rS5lh0MjSrfuvIdm0TpYtd1NFzji00mbjB5edRr_VxSQ94yVbHCP2AlCh06FgdWluqrxxs3solDsXi_u9tyKST2qbJ5w-9od-nrxuZ5zeGeb8D0hujoJRxXf3Lmu54/s320/IMG_4863.JPG" width="240" /></a></div><div style="text-align: center;"> Served with an ice, cold Schlafly brew!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3stF4MZcE15FY8p1xZaYaduW5njIVFGmvlTZlR-dWW-LE6_NN2uL41tXEznXhpPi-znSpfLhmif6tC5hSH97IjqiVgAY9hJsV8wdEjgk3JNmY2u9wIBYqUE5efPi_R4K-yr6ZzRc2MRk/s1600/IMG_4864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"> <img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs5wNRpKV5LlqZvWs2IiRXzflbVEB3_Qujhkc8_Q5JQ5b5q8buuFaySsYwS4LtOdYi-iXwp4_bFAkDM9bVxD5dfPXsdfrTgP82XQkBd66IuCsgK-A1FQx_moRVnNnU3tqTJCQXFQANaY/s320/IMG_4871.JPG" width="320" /> </div><div style="text-align: center;">Finger lickin' good!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ax6BL4VFROkwCrlUP0J_-n1pORYLLUv7IvEMqzGEGlnOGuRD1COjGD0IsMN3LI5pcslIPXeJMQaHF294DBwZAIO65buR1lOh74352aTIcjKwMdXYmpgjPr9H0SiwVfUPJQ9Gd2cnWlA/s1600/IMG_4867.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Ax6BL4VFROkwCrlUP0J_-n1pORYLLUv7IvEMqzGEGlnOGuRD1COjGD0IsMN3LI5pcslIPXeJMQaHF294DBwZAIO65buR1lOh74352aTIcjKwMdXYmpgjPr9H0SiwVfUPJQ9Gd2cnWlA/s320/IMG_4867.JPG" width="320" /></a></div>Be back the tomorrow with my recipe for twice baked potatoes!<br />
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I've noticed people get very excited about their rib recipes. What are your favorite techniques for the ultimate rib experience? Please share your secrets for success in the comments, I'd love to give them a try!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjs5wNRpKV5LlqZvWs2IiRXzflbVEB3_Qujhkc8_Q5JQ5b5q8buuFaySsYwS4LtOdYi-iXwp4_bFAkDM9bVxD5dfPXsdfrTgP82XQkBd66IuCsgK-A1FQx_moRVnNnU3tqTJCQXFQANaY/s1600/IMG_4871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com13tag:blogger.com,1999:blog-7715302251290276108.post-47905548633050519562011-05-23T15:38:00.000-05:002011-05-23T15:38:20.606-05:00Make these today!<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P7fp8g532Lw18YZauMQ5_-d9hU4kRBKisOp9jlLEEhmm0xGB5_qkeobuVXhLjFvllxDWdb4NDCzZ2fkcQN53tw8I0pr76Zl7DbmaUGn-peLUZpUwEGoEfr38uUSTecy0MqSqtmeNTXU/s1600/IMG_4891.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1P7fp8g532Lw18YZauMQ5_-d9hU4kRBKisOp9jlLEEhmm0xGB5_qkeobuVXhLjFvllxDWdb4NDCzZ2fkcQN53tw8I0pr76Zl7DbmaUGn-peLUZpUwEGoEfr38uUSTecy0MqSqtmeNTXU/s320/IMG_4891.JPG" width="320" /></a> </div>Happy Monday everyone! I had another recipe planned for today but after making this sweet treat last night I had to immediately post it. While browsing blogs a few days ago, I stumbled upon a recipe for <a href="http://www.bakingme.com/2011/05/strawberry-rhubarb-crumb-bars.html?showComment=1305742618671#c4835391585065123330">Strawberry Rhubarb Crumb Bars</a> over at <a href="http://www.bakingme.com/">Baking Me</a>. Just as Anne had stated, the minute I saw these bars, I had to make them. I had all the ingredients, including deliciously sweet strawberries from the famer's market, so I was ready to bake. These bars pack a triple punch - dense vanilla cake followed with a sweet, tart combination of strawberry and rhubarb, and topped by a crisp, buttery brown sugar crumble.<br />
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These bars would be perfect topped with a dollop of whipped cream for dessert or enjoyed with a cup of coffee for a sweet breakfast. I sent them to work with Greg and he texted me to say they were a hit. But don't worry, I saved a piece for myself. Quality control, right? <br />
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This is one of the best desserts I've had in awhile, and that says a lot considering how often I bake! Here is the recipe. Bake today and report back to me the feeding frenzy that ensues.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0Rfq5eLlRXBMqLyaFU9B3XJbgExeHLo09Oa6Oy780BV0m796rSbCPMXOmhq4QddkKrLGeTQas90t_8F6-BODIr7IMJXuRTuZipALCo-dgX2_LysWEFC35Ntx6Cg5lRuhK0mfFXKlQIE/s1600/IMG_4887.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0Rfq5eLlRXBMqLyaFU9B3XJbgExeHLo09Oa6Oy780BV0m796rSbCPMXOmhq4QddkKrLGeTQas90t_8F6-BODIr7IMJXuRTuZipALCo-dgX2_LysWEFC35Ntx6Cg5lRuhK0mfFXKlQIE/s320/IMG_4887.JPG" width="320" /></a></div><div style="color: red;"><span style="font-size: large;">Strawberry Rhubarb Crumb Bars</span></div>from <a href="http://www.bakingme.com/2011/05/strawberry-rhubarb-crumb-bars.html">Baking Me</a> via White on Rice Couple and Martha Stewart <br />
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<b>Streusel</b><br />
1/2 cup Unsalted Butter, melted<br />
3/4 cup Light Brown Sugar, Packed<br />
1/4 teaspoon Kosher Salt<br />
1 1/4 cup All-Purpose Flour <br />
<br />
Whisk together brown sugar and salt, then stir in the melted butter. Add the flour and mix with a fork until large crumbs form. Refrigerate streusel mixture until needed.<br />
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<b>Strawberry Rhubarb Mixture</b><br />
1/2 pound Strawberries<br />
1/2 pound Rhubarb<br />
1 1/2 tablespoons Brown Sugar<br />
1/3 cup All-Purpose Flour<br />
<br />
Hull strawberries then slice into 1/4 inch pieces, place sliced strawberries into a medium sized bowl. Slice rhubarb into 1/2 inch pieces then place them in the bowl with the strawberries. Whisk together the flour and brown sugar then add to the strawberries and rhubarb. Mix well with a wooden spoon until strawberries and rhubarb are coated with flour mixture. Set aside until ready to use.<br />
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<b>Cake</b><br />
1 cup All-Purpose Flour, plus more for pan<br />
3/4 teaspoon Baking Powder<br />
1/2 teaspoon Kosher Salt<br />
3/4 cup Unsalted Butter, Softened, plus more for pan<br />
1 1/4 cup Powdered Sugar, plus more for dusting<br />
2 Eggs<br />
3/4 teaspoon Vanilla<br />
<br />
Preheat oven to 350 degrees F. Butter a 9 inch square pan, (I used a glass pan that was about 11x7 and my cooking time was significantly longer) line with parchment paper, leaving a 2 inch overhang on each side, then butter and flour the parchment. In a medium sized bowl, whisk together the flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and powdered sugar until light and fluffy, then add the vanilla and beat to incorporate. Beat in the eggs one at a time, beating well after each addition and scraping the sides and bottom as needed. Stir in the flour mixture until just combined.<br />
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<b>Assembly</b><br />
Pour batter into prepared pan and spread around evenly.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N_DRCsDwe573lhyO0pbldS2Iw0XoBnbC9ZD1j8yM05NRKi3nIsVqgS3E5PspF6C9SuDw8rYVxRHgepTVM9Yxr7Wkn6DfmtkujAuYOx7MBv5SS1NEvHVCINojBTe9s2brbQLphs0dnvw/s1600/IMG_4877.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3N_DRCsDwe573lhyO0pbldS2Iw0XoBnbC9ZD1j8yM05NRKi3nIsVqgS3E5PspF6C9SuDw8rYVxRHgepTVM9Yxr7Wkn6DfmtkujAuYOx7MBv5SS1NEvHVCINojBTe9s2brbQLphs0dnvw/s320/IMG_4877.JPG" width="320" /></a> </div>Distribute strawberry and rhubarb mixture evenly over the top of the batter.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3oVJaPgXUSohTlQgLZWP15FsQeeSsEmUQgaS1E2ZNE53JNsJXo05c-M6G3Dqly66fIti2fwGsERyqdOAWPbTZVPynee9iffx8n6oBrn6avwoSa-OnnlzcdBceTptFguYpvBAeRqbCOM/s1600/IMG_4878.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3oVJaPgXUSohTlQgLZWP15FsQeeSsEmUQgaS1E2ZNE53JNsJXo05c-M6G3Dqly66fIti2fwGsERyqdOAWPbTZVPynee9iffx8n6oBrn6avwoSa-OnnlzcdBceTptFguYpvBAeRqbCOM/s320/IMG_4878.JPG" width="320" /></a></div>Top with streusel.<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0BTDAyNAD93wFSNTp42HATVsh16FDoBdjFsJOb6ALTxyGNpcT3WaIh0m24HAZO5g9fAwJGoO7FXDdX5TBZtpXCL-ZlWEgxkuGaT5t6AAVYp1K4zPg5Z9gEKoIPs-uF0LWIKM7kU22OU/s1600/IMG_4880.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0BTDAyNAD93wFSNTp42HATVsh16FDoBdjFsJOb6ALTxyGNpcT3WaIh0m24HAZO5g9fAwJGoO7FXDdX5TBZtpXCL-ZlWEgxkuGaT5t6AAVYp1K4zPg5Z9gEKoIPs-uF0LWIKM7kU22OU/s320/IMG_4880.JPG" width="320" /></a></div>Bake in a 350 degree oven for 50-55 minutes, or until cake tester comes out clean.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5syQlmXBDN7WhUx1TcSBiNBzJA9UB3EFD48GZlHIAP-zN4Mk7KWfv_ZbjJK0aCD_NlcpBLq_6KxTW_buMzKE0pgI9KJsWMmqpoBx-wJyZAumnxLQHjp3KjTzuVoLSIfwd0yIaihCxH2c/s1600/IMG_4885.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5syQlmXBDN7WhUx1TcSBiNBzJA9UB3EFD48GZlHIAP-zN4Mk7KWfv_ZbjJK0aCD_NlcpBLq_6KxTW_buMzKE0pgI9KJsWMmqpoBx-wJyZAumnxLQHjp3KjTzuVoLSIfwd0yIaihCxH2c/s320/IMG_4885.JPG" width="320" /></a> </div>Allow cake to cool in pan. Once cooled, remove cake from pan using the parchment sides. Slice into squares and dust with powdered sugar. Serve with vanilla ice cream, whipping cream, or just plain.<br />
<br />
Makes 16 squares<a href="http://www.marthastewart.com/312987/rhubarb-crumb-bars"></a><br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2SHYgdcVweHRgXEOp3JtN257zvsYMbN1qS9hWXcYfy_jqHGFIpDPAayX1XZSS_xa7thFHusvL7A_6HMk5Ze0Cz0LBZGx1SNsLfUWJO4_BoYGH-aJTlZT94BoLEpeAlVRiu3di9lIpBk/s1600/IMG_4889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje2SHYgdcVweHRgXEOp3JtN257zvsYMbN1qS9hWXcYfy_jqHGFIpDPAayX1XZSS_xa7thFHusvL7A_6HMk5Ze0Cz0LBZGx1SNsLfUWJO4_BoYGH-aJTlZT94BoLEpeAlVRiu3di9lIpBk/s320/IMG_4889.JPG" width="320" /></a></div> Sweet,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJNHtszl313M6fzzTkqI2rhM81Mfy1B8rMp7ZoWoRdWa6qgo3sCX6oXMdIfwiIh1vBm_Xwd8yJm1keGiD3h8dIC2TYhzLXVxruv-8lMQDUVCcs3KXYJt_CBx_qXhUKB_9bIZR86abgmo/s1600/IMG_4890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJNHtszl313M6fzzTkqI2rhM81Mfy1B8rMp7ZoWoRdWa6qgo3sCX6oXMdIfwiIh1vBm_Xwd8yJm1keGiD3h8dIC2TYhzLXVxruv-8lMQDUVCcs3KXYJt_CBx_qXhUKB_9bIZR86abgmo/s320/IMG_4890.JPG" width="320" /></a></div> Tart,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSTl_Pt9_HHQwzmQUUd4lRJ80qiyDSkw6XVkq7dqXEfFV87oYbGCR7OnuqKPjzoUuo3DNmPVEY8ojoc6sNqkW2UPJMSWAS7wZibi4kK48mu2WN825bzanSE7UQKCcHT2sXJrkQKq6eIg/s1600/IMG_4893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSTl_Pt9_HHQwzmQUUd4lRJ80qiyDSkw6XVkq7dqXEfFV87oYbGCR7OnuqKPjzoUuo3DNmPVEY8ojoc6sNqkW2UPJMSWAS7wZibi4kK48mu2WN825bzanSE7UQKCcHT2sXJrkQKq6eIg/s320/IMG_4893.JPG" width="320" /></a></div> Crunchy,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_ZcSjRIQTFntvxMD8uIov7FgMqbBnG_Gf65eu3qOphcJvgrKgYK6QwXq2J_68tw82h3YtQ7IZZAkH2godjbbktRnE1v4II_yCU-EsOhj5rlY1DTFw5HvZkKWrJc-EMqTfa7B6lFhXM/s1600/IMG_4895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAs_ZcSjRIQTFntvxMD8uIov7FgMqbBnG_Gf65eu3qOphcJvgrKgYK6QwXq2J_68tw82h3YtQ7IZZAkH2godjbbktRnE1v4II_yCU-EsOhj5rlY1DTFw5HvZkKWrJc-EMqTfa7B6lFhXM/s320/IMG_4895.JPG" width="320" /></a></div>Delicious!<br />
<br />
What is your favorite "breakfast" sweet? Please feel free to share your recipes in the comments. Hope you all have a great week!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com11tag:blogger.com,1999:blog-7715302251290276108.post-65863040747794021842011-05-20T08:44:00.000-05:002011-05-20T08:44:06.142-05:00Toasted Bulgur Salad with Corn and Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ9P2TdqdKL2Uzlq8YZH0csjU-6UGd3udPXriK4qHYmzm85LCjK87Iz8e24jddatobUTeXolCwZCI4eLMx8f2F0NB3r_rfVc8badSzS-7KhimdWt85L4P7U_q9XCAR8O9Pc7oNrgLq0I/s1600/IMG_4834.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtQ9P2TdqdKL2Uzlq8YZH0csjU-6UGd3udPXriK4qHYmzm85LCjK87Iz8e24jddatobUTeXolCwZCI4eLMx8f2F0NB3r_rfVc8badSzS-7KhimdWt85L4P7U_q9XCAR8O9Pc7oNrgLq0I/s320/IMG_4834.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTDus_OIcAjLbvR3XP10WEusLsIewEQ6YI_xmmPM7FAlCboYMopz0_1VJxqlpX0S33dmSj1Iphuaso1uvhJGRiq5OamXFrK2g_DhmorbCbrvDS7zxkTnz_jqZVdPn7v6BEi4AhiyLIDU/s1600/IMG_4829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>In an effort to clear out our pantry and use up all of those random half boxes of food, plus avoid the grocery store for one more day, I decided I wanted to cook a bulgur dish last night. After a quick search, I found a recipe that I could throw together with ingredients I already had at home. We ate this salad as our main meal, but in the future, I would love to serve it chilled as a side dish - perfect for a summer picnic! The toasted bulgur has a great nutty taste and a nice chew while the veggies add and extra burst of color and flavor. I have included a link to the original recipe (which looks delicious) but I made several changes to account for the ingredients I had on hand. <br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDkcfciWtrIBILuBoO-SVaUDTmEXPf1mFAHnvResqH33okFBIO1lf7PLLEfzws7ntYVzCk6FgB4QBPW5TQLktPJ0qzXdLCbKQlHBaXPPu8gVRsrR1Cj17qJzMLzUXw3KiT_W-tQJUYN0/s1600/IMG_4831.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDkcfciWtrIBILuBoO-SVaUDTmEXPf1mFAHnvResqH33okFBIO1lf7PLLEfzws7ntYVzCk6FgB4QBPW5TQLktPJ0qzXdLCbKQlHBaXPPu8gVRsrR1Cj17qJzMLzUXw3KiT_W-tQJUYN0/s320/IMG_4831.JPG" width="320" /></a></div><span style="font-size: large;"><span style="color: red;">Toasted Bulgur Salad with Corn and Tomatoes</span></span><br />
adapted from <a href="http://www.epicurious.com/recipes/food/views/Toasted-Bulgur-Salad-with-Corn-and-Tomatoes-10122">Epicurious</a><br />
<br />
Serves 8 (Serves four if using as a main dish)<br />
Ingredients:<br />
<br />
<br />
1 1/2 cups coarse bulgur<br />
2 3/4 cups water<br />
1 teaspoon salt<br />
1 tablespoon extra-virgin olive oil<br />
2 cups frozen corn (Use fresh if in season)<br />
1 medium tomato, chopped (I think the cherry tomatoes called for in the original recipe would be even better)<br />
3/4 cup chopped red onion<br />
1/4 cup cilantro chopped, plus more for garnish <br />
3 tablespoons lemon juice, or to taste<br />
<br />
<div class="instruction"> In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is browned lightly (Mine took about 7 minutes and turned brown really fast at that point so keep an eye on it). Transfer bulgur to a bowl and cool. </div><div class="instruction"> In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool. </div>While bulgur is cooking, in skillet heat oil over moderate heat until hot but not smoking and cook onions until soft. Then add corn, stirring, 2 to 3 minutes, or until just tender. Finally add tomatoes and salt and pepper to taste. <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJpXDN9fD-4JOOhqKAd2xp0RzR0AwgDTDpAsf94LRVxvnJC3heB-n3gt_Jlyi186ENXJ1PHEIvOFusAZZcNWgBAkH5DyFL8jHmj08R-CsBDr29ABEBnI4pE8MOnLWKiXtlwQ6lLLb2dw/s1600/IMG_4828.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJpXDN9fD-4JOOhqKAd2xp0RzR0AwgDTDpAsf94LRVxvnJC3heB-n3gt_Jlyi186ENXJ1PHEIvOFusAZZcNWgBAkH5DyFL8jHmj08R-CsBDr29ABEBnI4pE8MOnLWKiXtlwQ6lLLb2dw/s320/IMG_4828.JPG" width="320" /></a> </div>Cool veggie mixture and add to bulgur, tossing to combine. Stir in cilantro and squeeze lemon juice over salad. Garnish with additional cilantro and serve. I served ours warm but you can also make it ahead of time and serve it at room temperature or chilled. <br />
<div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsUhMAGFopizLe0pyuFfAm2tTTWxPImbn2NvajVVmLrl2XMkKX-1vLUCp_066MS9pK3kTi7RsLvyFmSdBts-GI9-jiqPujm752wSWNl-Fexaqyh9tH04mGyUhfvExmKOrzkTr9W8asoG8/s320/IMG_4830.JPG" width="320" /> </div><div style="text-align: left;">Enjoy!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What is your favorite picnic side dish? The season is coming up so let's share ideas!</div><div style="text-align: left;">Have a great weekend everyone!</div>Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com7tag:blogger.com,1999:blog-7715302251290276108.post-7355651032082952882011-05-18T16:15:00.001-05:002011-05-18T18:17:22.003-05:00Homemade Little Debbie Oatmeal Cream Pies!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm0avWChoS1P9qPcpWoiLxDTF14QT40y7FdlhAfLNMNdD8AwwEji2702h3lORFZ9YitV97C_S__pmix5ua6Nm_uveojJbX3xHKod2D2CAOtVZHlcDV4Q3WDb0Sexw3RGGkJcfAR9qnog/s1600/IMG_4813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTm0avWChoS1P9qPcpWoiLxDTF14QT40y7FdlhAfLNMNdD8AwwEji2702h3lORFZ9YitV97C_S__pmix5ua6Nm_uveojJbX3xHKod2D2CAOtVZHlcDV4Q3WDb0Sexw3RGGkJcfAR9qnog/s320/IMG_4813.JPG" width="320" /></a></div><br />
Hope everyone is having a great day! The sun is shining here and I am hoping to make it over to the Maplewood Farmer's Market tonight to get a few mid-week goodies. Then, Greg and I have plans to go to the movies tonight. We haven't been to the movies in months but one of our friends gave us an awesome Groupon for two tickets and a bucket of popcorn. I can't even remember the last time I had movie theater popcorn - it is the best, mmmm liquid butter!<br />
<br />
Anyway, today I bring you a delicious recipe that is sure to stir up childhood memories. I was an Oatmeal Cream Pie addict while my brother could have lived off of Zebra Cakes. My mom rarely bought us Little Debbies but I played softball for about 5 years simply for the treats and little blue juice jugs at the end of the game (anyone else remember those?). I was visiting <a href="http://whatthedogate.blogspot.com/2011/05/little-debbie-knockoffs.html?showComment=1305648665697#c3538003950615156008">What the Dog Ate</a> blog a couple days ago when I saw the recipe for these. After a quick mental scan of my pantry, I knew I already had all the ingredients I would need to make them, yes!<br />
<br />
What's not to like about sweet, sugary buttercream sandwiched between two melt-in-your-mouth oat packed cookies? And they must be healthy because of the oats, right? They would be perfect wrapped in some wax paper and packed up for a picnic or piled high for an after school snack. Try these today!<br />
<div style="text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCFe4OL0HprR7f_0hVtagdl07tNdReSlIEy5E0w5OynbsvYjzkm-gFhl2cErCxVm8Z0qKECvf1CdsLYc-vQNEOsRYD3N5vRYBW5sIMkegE-TwFgVHQYZeUCXt3a4kQNH4nRYw7DFRQ5M/s1600/IMG_4818.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJCFe4OL0HprR7f_0hVtagdl07tNdReSlIEy5E0w5OynbsvYjzkm-gFhl2cErCxVm8Z0qKECvf1CdsLYc-vQNEOsRYD3N5vRYBW5sIMkegE-TwFgVHQYZeUCXt3a4kQNH4nRYw7DFRQ5M/s320/IMG_4818.JPG" width="320" /></a></div><div style="color: #741b47;"><span style="font-size: large;">Homemade Little Debbie Oatmeal Cream Pies</span></div>from <a href="http://whatthedogate.blogspot.com/2011/05/little-debbie-knockoffs.html?showComment=1305648665697#c3538003950615156008">What the Dog Ate</a><br />
<br />
Ingredients<br />
<br />
Cookies<br />
1 1/4 cups butter, unsalted, softened<br />
1 cup light brown sugar, packed<br />
1/2 cup granulated sugar<br />
1 large egg<br />
2 teaspoons vanilla extract<br />
1 1/2 cups flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
3 cups quick oats (the only change I made here was to pulse the oats several times in a food processor so that there were some bigger oats pieces and some finely ground, but I'm sure it would be great either way)<br />
<br />
Filling (I am leaving the measurements as listed but I only used about half the recipe so you could easily halve the ingredients and have plenty for filling. A little bit goes a long way!) <br />
1/2 cup butter, unsalted, softened<br />
2 cups powdered sugar<br />
1 teaspoon vanilla extract<br />
1-2 tablespoons milk<br />
<br />
Preheat oven to 375. Line a baking sheet with a Silpat mat or parchment paper.<br />
<br />
In the bowl of a standing mixer, beat the 1 1/4 cup butter with the granulated and brown sugars until light and fluffy. Beat in the egg and 2 teaspoons of vanilla. Set aside.<br />
<br />
In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. <br />
<br />
With the mixer on low, add in the flour mixture and then the oats.<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqAylnrsJ48MvivTbWlALYuoIxFXjbSIN7NsqLvhDBfDXCG7IWWS6ilmIdTscg7lapRU2SY_KEDhJj5BbUxxBbo4D9DmkCHUCfS4LmkS1au3nKcpe91pKUzlwaYkcQvb-Y3m9n0oZuoU/s1600/IMG_4812.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxqAylnrsJ48MvivTbWlALYuoIxFXjbSIN7NsqLvhDBfDXCG7IWWS6ilmIdTscg7lapRU2SY_KEDhJj5BbUxxBbo4D9DmkCHUCfS4LmkS1au3nKcpe91pKUzlwaYkcQvb-Y3m9n0oZuoU/s320/IMG_4812.JPG" width="320" /></a></div><div style="text-align: center;"> I ground up my oats to have some bigger and some smaller.</div><br />
Use a small cookie scoop to make uniform sized balls for the cookie sheet. Do not worry about pressing flat as they will spread when they bake. Refrigerate the scooped cookie dough for about 10 minutes. <br />
<br />
Bake at 375 for 11 minutes. Remove from oven and leave on cookie sheet for 2 minutes. Transfer to a wire rack to cool completely.<br />
<br />
Makes about 48 individual cookies.<br />
<br />
Make the filling by beating the 1/2 cup butter with powdered sugar and up to 2 tablespoons of milk. Transfer to a zip lock type baggie with a corner snipped off.<br />
<br />
Assemble the cookies by piping about a teaspoon of filling onto the bottom side of one cookie. I used about a quarter sized dollop and it was the perfect amount of sweetness. Top with another cookie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-Uiwo4JLlqcBsMVX8hCQVk33tcwDKN2lTyVHIM5v8CBE7M7eZY3fncmgzCg-VF7T0LDuBcSR1DEREfywrxMJx4FDxDnFpZklheiw_paVFklw0BOV_Dg8DNgopNtSWbsgbqcjZmXtzgY/s1600/IMG_4814.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx-Uiwo4JLlqcBsMVX8hCQVk33tcwDKN2lTyVHIM5v8CBE7M7eZY3fncmgzCg-VF7T0LDuBcSR1DEREfywrxMJx4FDxDnFpZklheiw_paVFklw0BOV_Dg8DNgopNtSWbsgbqcjZmXtzgY/s320/IMG_4814.JPG" width="320" /></a></div><br />
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Enjoy with a tall, cold glass of milk!<br />
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Thanks for stopping by! What is your favorite childhood treat? In addition to the Oatmeal Cream Pies, I also loved eating the Nutty Bars one layer at a time!Lucy@The Sweet Touchhttp://www.blogger.com/profile/15563774976955938011noreply@blogger.com18