tag:blogger.com,1999:blog-65777238287906879622024-03-12T19:08:49.447-07:00Hit Me With A Frying PanFood for singles- healthy and not, recipes for one and for entertaining.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-6577723828790687962.post-22561137967365200002011-11-17T12:47:00.001-08:002011-12-08T08:36:11.619-08:00Triple X Chocolate CookiesHello, I'm Liza and I am a chocoholic.<br />
<br />
Now you.<br />
<br />
I'll wait.<br />
<br />
I have a cookie recipe for you, fellow chocolate lovers. It's December. Winter is in the air and the ovens are warming up for the holiday cookie rush. Now, I don't think this is a good recipe to give away as a present. Firstly because then you don't get to eat them. But also because this recipe takes a lot of time to prepare and the cookies taste best fresh. I recommend bar cookies as gifts instead, like <a href="http://hitmewithafryingpan.blogspot.com/2011/06/toffee-bars.html">these lovelies</a>.<br />
<br />
The best part is that the dough can be frozen, so you can bake a few cookies whenever you get a craving. Thaw your frozen toes in front of the oven, while you wait for them to bake. Maybe even burning your fingertips on slightly too hot cookies you can't keep your hands off of. No judging.<br />
<br />
I had so much fun making these. I felt like a chocolatier.<br />
<br />
Not only will you use three types of chocolate making this, but it feels like you're making three different kinds of desserts.<br />
<br />
Dessert 1: Hot Fudge, Dessert 2: Truffle Filling, Dessert 3: Cookies.<br />
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<a href="http://1.bp.blogspot.com/-aClB4e-dwJ4/TuDiqIy0VTI/AAAAAAAAAPY/MLebGQ8RIFw/s1600/ChocolateCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-aClB4e-dwJ4/TuDiqIy0VTI/AAAAAAAAAPY/MLebGQ8RIFw/s640/ChocolateCookies.jpg" width="640" /></a></div>
<br />
They're soft and sort of fold into themselves in your mouth. The nuts add a bit of crunch. Keep a shot of milk nearby. You'll need it. Trust me.<br />
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Triple X Chocolate Cookies<br />
(Recipe from <a href="http://www.dishingthedivine.com/2011/10/28/triple-threat-chocolate-chip-cookies/">Dishing Divine</a> via The Pastry Affair Cookbook)<br />
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Ingredients<br />
<br />
1 cup chopped pecans<br />
1 cup chopped walnuts<br />
6 tablespoon unsalted butter<br />
8 ounces bittersweet chocolate<br />
3 ounces unsweetened chocolate<br />
3 large eggs<br />
1 cup sugar<br />
1 tablespoon vanilla extract<br />
1/3 cup all-purpose flour<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 1/2 cups semisweet chocolate chips<br />
flaked sea salt(omitted)<br />
<br />
Toast the nuts in the oven or in a pan until you can smell the nutty flavor. They should be lightly browned, not burnt.<br />
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Step 1: Hot Fudge<br />
<br />
Coarsely chop the bittersweet and unsweetened chocolate. Separated the butter by tablespoons.<br />
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Melt the two chocolates and butter together in a double boiler, mixing to keep from burning. Let the mixture cool to room temperature before starting the next step.<br />
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<br />
Step 2: Truffle Filling<br />
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Beat the eggs and sugar together on medium speed for three minutes. Add vanilla and "hot fudge". Beat on medium for two minutes. Mix in the dry ingredients: the flour, baking powder and salt, leaving a few white streaks.<br />
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<a href="http://2.bp.blogspot.com/-YrWuYej-5_w/TuDlc9RK1xI/AAAAAAAAAPo/OTeWRY-dRA8/s1600/doughchocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-YrWuYej-5_w/TuDlc9RK1xI/AAAAAAAAAPo/OTeWRY-dRA8/s640/doughchocolate.jpg" width="640" /></a></div>
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Take a large spoon and mix in the nuts and chocolate chips. It is important not to over mix the batter.<br />
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Pop the mixing bowl into the fridge for ten minutes or until the batter is firm enough to scoop.<br />
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Line a baking sheet with parchment paper.<br />
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Take another baking sheet out. Scoop out two-inch wide "chocolate truffles" making sure they do not touch. Freeze the entire tray. It should take about twenty minutes or so for the batter to firm. If you have a lot of freezer space and an extra tray, freeze more at this time.<br />
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<a href="http://1.bp.blogspot.com/-1Y9ISr37C-A/TuDkMzEeKdI/AAAAAAAAAPg/J16xzRVdJEk/s1600/frozenchocolatecookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-1Y9ISr37C-A/TuDkMzEeKdI/AAAAAAAAAPg/J16xzRVdJEk/s640/frozenchocolatecookies.jpg" width="640" /></a></div>
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Meanwhile, preheat the oven to 400 degrees.<br />
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Step 3: Cookies.<br />
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Now it's time to bake. If you just want a few for yourself, that's just fine. Take the amount you want out of the freezer, place on the parchment papered baking sheet and bake. After eight minutes, reduce the temperature to 350 degrees and bake for another six to eight minutes or until the cookies have a slight resistance when you press lightly on the tops. Let cool on the baking sheet for five to ten minutes.<br />
<br />
The original recipe called for sea salt to be sprinkled on top, so add if desired. I did not and my cookies still turned out wonderfully.<br />
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If you want to make the whole batch at once, scoop and freeze another tray of batter immediately.<br />
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Freeze any remaining the cookie dough in cookie shape and store for a snowy day.<br />
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<a href="http://1.bp.blogspot.com/--gbYr5Ny9ew/TuDim8O1Y9I/AAAAAAAAAPQ/fLeBYu7nkb0/s1600/XXXChocolateCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/--gbYr5Ny9ew/TuDim8O1Y9I/AAAAAAAAAPQ/fLeBYu7nkb0/s640/XXXChocolateCookies.jpg" width="640" /></a></div>
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Repeat Step 3 as needed.<br />
<br />Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-55076447513582272592011-10-31T13:51:00.000-07:002011-10-31T13:52:02.115-07:00Happy Halloween: 5 Recipes to Get Into CharacterFor those who want to go the extra mile to get into the role, or who just like interesting foods, here are:<br />
5 Recipes to Help You Get Into Character.<br />
<br />
1. <b>Firefly </b><br />
<i>Ice Planets</i><br />
<br />
Because you've eaten ice cream off of a stick before and a string was the next logical step. Check out the eating tips from Tasty Planner.com, otherwise your food could become problematic.<br />
<a href="http://tastyplanner.com/blog/articles/The-Problem-with-Ice-Planets">http://tastyplanner.com/blog/articles/The-Problem-with-Ice-Planets</a><br />
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2. <b>Doctor Who</b><br />
<i>Fish Fingers and Custard (Lemon Fritter sticks and Nutmeg Pudding)</i><br />
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Oh, sure you could make the real thing. But would you want to? Maybe. I've never tried, but I've heard it's not too bad at first, but then it becomes quite odd. Shocking.<br />
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Recipe by Desserts For Breakfast: <a href="http://www.dessertsforbreakfast.com/2011/10/lemon-fritters-and-nutmeg-custard.html">http://www.dessertsforbreakfast.com/2011/10/lemon-fritters-and-nutmeg-custard.html</a><br />
<br />
Charlieissocoollike- Eats Fish Fingers and Custard: <a href="http://www.youtube.com/watch?v=8htMWfgl10U">http://www.youtube.com/watch?v=8htMWfgl10U</a><br />
<br />
3. <b>Harry Potter</b><br />
<i>Fever Fudge</i><br />
<br />
Mugglenet has a ton of Harry Potter related recipes, but I was most impressed by this one's creativity. Not only does it look like the sweets from the movie, but it is made the Weasley's Wizard Wheezes way- double-sided. One makes you seem hot to the touch, the other makes you well again.<br />
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<a href="http://www.mugglenet.com/misc/rosmertas/feverfudge.shtml">http://www.mugglenet.com/misc/rosmertas/feverfudge.shtml</a><br />
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4. <b>Alice in Wonderland</b><br />
<i>Eat Me! Cupcakes</i><br />
<br />
Sliceofcake on Deviantart created some of the best Alice in Wonderland cupcake designs I've ever seen. The artist liked the design so much, he redid the design a year later. I'm sharing both versions with you, as I am particularly fond of the Cheshire Cat Cupcake in version two and the tower of tea cups and pots in the first.<br />
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<a href="http://sliceofcake.deviantart.com/gallery/?offset=48#/d3j440y">http://sliceofcake.deviantart.com/gallery/?offset=48#/d3j440y</a><br />
<a href="http://sliceofcake.deviantart.com/art/Alice-In-Wonderland-158310472">http://sliceofcake.deviantart.com/art/Alice-In-Wonderland-158310472</a><br />
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Make your own simpler version by baking <a href="http://twobatteredwomen.blogspot.com/2011/10/iced-cupcakes-and-fish-amelia-bedelia.html">basic cupcakes</a> and adding your favorite frosting. Pipe "Eat Me" on each cake.</div>
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<br />
Also, check out this Tokyo Restaurant designed to look like Wonderland from Toxel.com.<br />
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<a href="http://www.toxel.com/inspiration/2011/09/30/alice-in-wonderland-restaurant/">http://www.toxel.com/inspiration/2011/09/30/alice-in-wonderland-restaurant/</a><br />
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5. <b>Hitchhiker's Guide to the Galaxy</b><br />
<i>Sentient Sandwich</i><br />
<br />
As it's a vegetarian sandwich, I'm going to have to argue that it's more of a Not-So-Sentient-Sandwich, but who am I to disagree with its creator, The Meaning of Pie?<br />
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<a href="http://www.themeaningofpie.com/2011/02/the-sentient-sandwich/">http://www.themeaningofpie.com/2011/02/the-sentient-sandwich/</a><br />
<br />
<br />
What are you doing for Halloween?<br />
<br />
<br />Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-21932901123011392702011-10-28T08:58:00.000-07:002011-10-28T08:58:39.935-07:00Announcing Two Battered Women!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NA-lOAz8FYg/TqrKMfWA9vI/AAAAAAAAAO4/mOwud7_vroQ/s1600/twobatteredwomenicon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NA-lOAz8FYg/TqrKMfWA9vI/AAAAAAAAAO4/mOwud7_vroQ/s1600/twobatteredwomenicon.jpg" /></a></div>
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Introducing Two Battered Women! A humorous food and literature blog co-authored by myself and Brittany, a real life friend of mine. Together we share our adventures in reading and in eating. Our recipes are inspired by books that we have enjoyed at all ages, so expect recipes from children's books to Oscar Wilde, Jane Austen, Virginia Woolf, and everything in between.</div>
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Naturally I will continue to write posts specifically for this blog, but I wanted to let you guys know what else I'm up to at the moment and to encourage you to check it out! Brittany and I are having a lot of fun writing for it and we want you to join in too! Let us know your favorite food scenes from literature or just your favorite books. We want to hear from you, so come join the conversation!</div>
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You can find us at <a href="http://twobatteredwomen.blogspot.com/">http://twobatteredwomen.blogspot.com/</a></div>
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Follow us on Twitter for updates at <a class="twitter-follow-button" data-button="grey" data-link-color="#00AEFF" data-show-count="false" data-text-color="#FFFFFF" href="https://twitter.com/2batteredwomen">Follow @2batteredwomen</a></div>
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Check out 2BW on Facebook at <a href="https://www.facebook.com/pages/Two-Battered-Women/255965811106389">Two Battered Women</a></div>
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Also, check out Brittany's work at <a href="http://thepersonalautopsy.blogspot.com/">http://thepersonalautopsy.blogspot.com/</a></div>
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<br /></div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-31138928612093239962011-10-26T08:04:00.000-07:002011-10-26T08:09:52.251-07:00Old-Fashioned Red Velvet Cake w/ Chocolate Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vj4q9AtZmQs/TqDQEiMhn4I/AAAAAAAAAMo/SNA16QDbuzg/s1600/creamcheesefrostingredvelvetcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vj4q9AtZmQs/TqDQEiMhn4I/AAAAAAAAAMo/SNA16QDbuzg/s640/creamcheesefrostingredvelvetcake.jpg" width="480" /></a></div>
<br />
Yes.<br />
<br />
That's my response to this cake.<br />
<br />
Yes.<br />
<br />
Cream cheese frosting is, on it's own, fantastic. The sweet tangy flavor with such a richness to it- perfection. Of course chocolate is equally wonderful. Therefore the two together are a perfect match. And that's just the frosting.<br />
<br />
This cake is amazing. There's no other word for it. But before I go on too far, I just want to add a disclaimer here and say that it's not a chocolatey cake. Not at all. Not even by red velvet standards. It's really more of a yellow butter cake in taste.<br />
<br />
But oh my.<br />
<br />
It's rich. It's buttery and intense and every bite is a perfect bite.<br />
<br />
Normally I try to stick with healthier recipes, but with this one- you just have to commit. It's worth every bite. I swear.<br />
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This was also a special cake. It was a birthday cake. In my family, we always bake a cake from scratch for the other person. Nobody is allowed to bake their own cake. We all have favorites, but sometimes we like to mix things up a little. Hence this cake.<br />
<br />
This is a Birthday cake with a capital B. It is also a Valentine's Day cake, an Anniversary cake, a New Year's cake, an I-was-just-in-the-neighberhood-and-thought-I'd-say-hey cake. It's a my-team-just-won-the-superbowl cake, an I-just-reorganized-my-desktop cake, and of the course a Just-had-a-slice-ten-minutes-ago-but-who-cares cake.<br />
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<a href="http://2.bp.blogspot.com/-2PqskIRVL3o/TqDaFuaTHKI/AAAAAAAAAM4/b341FzNr0bw/s1600/redvelvetcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-2PqskIRVL3o/TqDaFuaTHKI/AAAAAAAAAM4/b341FzNr0bw/s640/redvelvetcake.jpg" width="480" /></a></div>
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Yeaaaaah. Get serious.<br />
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<b>Red Velvet Cake</b></div>
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(from Joy of Cooking)</div>
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Ingredients:</div>
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2 1/2 cups sifted cake flour</div>
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1 1/2 teaspoons baking powder</div>
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1/2 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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1 tablespoon cocoa powder</div>
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3/4 cup unsalted butter</div>
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1 1/3 cups sugar</div>
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3 large eggs</div>
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1 teaspoon vanilla</div>
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1 cup buttermilk</div>
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2 tablespoons red food dye</div>
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Preheat the oven to 350 degrees.</div>
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Assemble all the ingredients and leave them out so all ingredients are room temperature. Take two 9 or 8 inch pans. Cut out circles in wax paper and attach the circles using Crisco as a glue. Grease the top of the wax paper and flour.</div>
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Take a bowl and whisk together cake flour, baking powder, baking soda, and salt.</div>
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Beat the butter until creamy. Gradually add the sugar to the mixer on high speed until light and fluffy. This should take 3 to 5 minutes.</div>
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In a separate bowl, whisk together the eggs and vanilla. Beat in the egg mixture into the butter for around 2 minutes.</div>
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Take the flour mixture and buttermilk and add alternately to the batter on slow speed- 3 parts flour, 2 parts buttermilk. Scrap down the sides, if necessary. Beat until smooth.</div>
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Fill the two prepared pans.</div>
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Bake for 25-30 minutes for the 9 inch pan. Bake 30-35 minutes in the 8-inch pan.</div>
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Check cake with a toothpick. If it comes out clean, remove pans from the oven and cool on a rack.</div>
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<b>Chocolate Cream Cheese Frosting</b></div>
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(from Joy of Cooking)</div>
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Ingredients:</div>
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8 ounces cold cream cheese</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
6 tablespoons unsalted butter, softened</div>
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2 teaspoons vanilla</div>
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3 cups confectioners' sugar, sifted</div>
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5 ounces semisweet/bittersweet chocolate, melted</div>
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3 tablespoons coffee or water</div>
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Combine all ingredients in a food processor and pulse until smooth and creamy. Don't over work the mixture.</div>
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Melt the chocolate and mix with the coffee or water mixture. Cool to lukewarm, then stir into the frosting.</div>
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If the mixture is too thin, chill in the refrigerator for ten minutes before spreading.<br />
<br /></div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-80642651840975690592011-10-16T18:30:00.000-07:002011-10-16T18:30:08.229-07:00Peanut Butter Banana Ice "Cream" Sundae Sandwich<div class="" style="clear: both; text-align: left;">
Have you gotten in on the frozen banana ice cream train? The idea is simple, yet brilliant. Take a banana. Freeze it, then give it a whirl in the blender, with a splash of vanilla. If you haven't tried it yet, I highly recommend it. It's a satisfying and wicked healthy ice cream replacement.</div>
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I'm one of those people who are committed to their ice cream. I will eat it year round, regardless of the outside or inside temperature. In the dead of winter, I walk downstairs, complaining bitterly of the chill, wrapped in a scarf, my fingerless gloves on. I will pad into the kitchen, my heavy duty socks acting like slippers. Staring at my hand, I will wonder if my fingers have frozen solid? No, still usable? Good. I open up the freezer, take out an ice cream container, scoop frozen goodness into a bowl. And later I will wonder why it's suddenly gotten colder.</div>
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I've made banana ice cream for breakfast before. I've eaten ice cream instead of dinner.</div>
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I know I'm not the only one.</div>
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But, sometimes we need to eat "real" food. Not a creamy frozen dessert.</div>
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So what to do if it's lunchtime, you don't know what to make and you've got a banana frozen in the freezer? Make an ice cream sundae sandwich of course!<br />
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<a href="http://4.bp.blogspot.com/-N_xzeBwbLoA/TpoCA-eEOxI/AAAAAAAAAMI/Zd1f_JVYIoQ/s1600/chocolatepeanutbuttersandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-N_xzeBwbLoA/TpoCA-eEOxI/AAAAAAAAAMI/Zd1f_JVYIoQ/s640/chocolatepeanutbuttersandwich.jpg" width="480" /></a></div>
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Oddly healthy, this sandwich concoction will surely satisfy the child within.<br />
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<b>Peanut Butter Banana Sundae Sandwich</b><br />
Ingredients:<br />
2 slices of challah OR white bread<br />
1-2 tablespoons peanut butter<br />
1 large square of dark chocolate (70% of higher) OR 1 tablespoon Nutella<br />
1 pre-sliced frozen banana<br />
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Toppings(Optional):<br />
Chopped Nuts<br />
Sprinkles<br />
Mini Chocolate Chips<br />
Shredded Coconut<br />
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At least two hours prior, slice a banana and freeze. If you already have a whole frozen banana, you can use this as well, but it will defrost faster, and give your sandwich a stronger banana taste.<br />
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Take the bread and cover one piece with peanut butter and the other with chocolate. Using a toaster oven or a pan heat the slices, until lightly toasty and the chocolate melts.<br />
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Add desired toppings. Take the banana chips out of the freezer. Spread frozen slices on the bread.<br />
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<a href="http://4.bp.blogspot.com/-9Xkzo4LLzj4/TpoCJDkPpMI/AAAAAAAAAMQ/KxZgSwz2XX4/s1600/sundaesandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-9Xkzo4LLzj4/TpoCJDkPpMI/AAAAAAAAAMQ/KxZgSwz2XX4/s400/sundaesandwich.jpg" width="300" /></a></div>
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Put together the sandwich and consume immediately.<br />
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<br />Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com2tag:blogger.com,1999:blog-6577723828790687962.post-13886743345044176382011-10-10T12:44:00.000-07:002011-10-10T12:44:50.641-07:00Veggie BurgersA veggie burger is a interesting kind of food. I choose to view at more as a portable casserole than a meat substitute. There are so many different kinds of veggie burgers, made of different types of vegetables, grains, and protein. Generally, they don't taste like beef, because they are not beef. But they are as deeply satisfying and comforting as bitting into any piece of meat.<br />
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<a href="http://3.bp.blogspot.com/-4Be4F5bNixc/TpNH9fcQQCI/AAAAAAAAALk/LHtmJ0NN1eU/s1600/mushroomcheddarhummus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-4Be4F5bNixc/TpNH9fcQQCI/AAAAAAAAALk/LHtmJ0NN1eU/s640/mushroomcheddarhummus.jpg" width="640" /></a></div>
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Here are some of my favorites.<br />
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1. The Peter Rabbit from <a href="http://peterchristianstavernllc.com/default.aspx">The Peter Christian Tavern </a>in New London, NH.<br />
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A homemade burger topped with a sundried tomato hummus and sprouts. Delicious, delicious, delicious. I only wish two things were different: that I knew how it was made, and that I lived within driving distance. If I had to guess, I'd say it was made with pinto beans and cooked carrots, but don't quote me on that. It could be the rabbit talking.<br />
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2. <a href="http://hitmewithafryingpan.blogspot.com/2011/03/portobello-mushroom-burger.html">Portobello Mushroom Burgers</a>.<br />
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Nature's veggie burger. 'nuff said. Juicy and satisfying- there are endless topping possibilities. Try with basil, roasted red peppers and mozzarella, for an Italian twist.<br />
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<a href="http://4.bp.blogspot.com/-zjDc7cc0Fcg/TpNDHX0IXuI/AAAAAAAAALg/cHNd6N-NAyE/s1600/portobellomushroomburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zjDc7cc0Fcg/TpNDHX0IXuI/AAAAAAAAALg/cHNd6N-NAyE/s400/portobellomushroomburger.jpg" width="300" /></a></div>
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3. <a href="http://www.notyouraveragejoes.com/">Not Your Average Joe's</a> a chain restaurant located in Virginia and Massachusetts.<br />
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Whoa. Black bean burger made with caramelized onions, brown rice and barbecue sauce. Tasted like a meat burger, I swear. All the best parts. Charred to perfection, the sauce was amazing. It didn't taste like rice at all or have a bean paste texture. Crave meat, no more.<br />
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4. <a href="http://www.eatingwell.com/recipes/southwestern_pumpkin_burgers.html">Pumpkin Burgers</a> from Eating Well.<br />
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Spicy and hearty. I've made my own adjustments to this recipe which I'll be sure to post about soon. But there's nothing wrong with the original. Make a double batch, they freeze fantastically. Defrost, crumble and add to a vegetable stir fry for a quick meal.<br />
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What's your favorite veggie burger?<br />
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<br />Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-60644113663757306082011-09-18T18:59:00.000-07:002011-09-30T14:42:23.287-07:00Chocolate Chip CookiesWhat can I say? These cookies are my childhood.<br>
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<a href="http://3.bp.blogspot.com/-1plQgmxznfc/TnZmpQAIfMI/AAAAAAAAAJY/-KQ4WjZuWFw/s1600/chocolatechipcookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-1plQgmxznfc/TnZmpQAIfMI/AAAAAAAAAJY/-KQ4WjZuWFw/s640/chocolatechipcookies2.jpg" width="480"></a></div>
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These cookies were one of the first things I ever learned how to bake. My mother used to whip up the dough, measure out the chocolate chips, hand me a metal spoon, and let me mix them in. The best part of the whole process. There's nothing quite like pouring in handfuls of chocolate, slowly mixing them in, watching the buttery dough coat the chips so they start to shine. All the while the oven is warming your back and you just know that you are nine minutes away from the most important bit of all- the test cookie.<br>
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Sometimes a kid's gotta do, what a kid's gotta do.<br>
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<a href="http://hitmewithafryingpan.blogspot.com/2011/09/chocolate-chip-cookies.html#more">Read more ยป</a>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-76499908178469723582011-09-16T21:48:00.000-07:002011-09-16T21:50:09.674-07:00Montreal: Hot Chocolate and Bakery Windows Pt. 2Bringing my food tour of Montreal to a close, I will continue discussing the many delicious foods and attempt to move beyond Old Montreal. But first, let me share a quick pic I snapped while walking through the cobblestone streets.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YMVufU2pXVE/TnOtWPO_62I/AAAAAAAAAI4/glfjCiiNyxk/s1600/oldmontrealbakerwindow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-YMVufU2pXVE/TnOtWPO_62I/AAAAAAAAAI4/glfjCiiNyxk/s400/oldmontrealbakerwindow.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not much can compare to fresh french bread. The yeasty smell that fills the air when the oven is opened, the crunch when you bite down, the sweetness of the bread...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Perhaps chocolate. Perhaps.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Moving on... Let's talk hot chocolate-</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><a href="http://1.bp.blogspot.com/-hd_mvBFIhD0/TnOth84g0jI/AAAAAAAAAI8/nJc-PkN8-oA/s1600/whippedcreamhotchocolate.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-hd_mvBFIhD0/TnOth84g0jI/AAAAAAAAAI8/nJc-PkN8-oA/s400/whippedcreamhotchocolate.jpg" width="195" /></a><a href="http://2.bp.blogspot.com/-xrKXYCdhBKA/TnOu2ojkAlI/AAAAAAAAAJM/_W24ebhknnY/s1600/whippedcreamhotchocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-xrKXYCdhBKA/TnOu2ojkAlI/AAAAAAAAAJM/_W24ebhknnY/s400/whippedcreamhotchocolate.jpg" width="195" /></a><br />
The difference between American hot chocolate and Montreal is night and day.<br />
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While hot chocolate is traditionally made with cocoa powder in the USA, in Montreal they use melted chocolate. Stirring is often required to get to the near-solid layer of warm chocolate that rests on the bottom of the glass.<br />
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The drink pictured here was from a chain near the hotel, <a href="http://www.java-u.com/">Java U</a>. Looking at it makes me think of a chocolate milkshake, the way they served it in a tall glass and handed you a long handled spoon. It was the largest amount of hot chocolate I was served at one time and ironically the least chocolatey.<br />
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<br />
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The other hot chocolates were in small coffee cups, including ones that looked better fit to hold an expresso shot. And they were more intense then the milkshake chocolate.<br />
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Let that sink in.<br />
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The molten chocolate to milk ratio can be overwhelming the first time you experience it.<br />
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Mmmm.....<br />
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Tiny cups of chocolatey goodness-<br />
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What could be better?<br />
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The best hot chocolate was from Cafe Myriade. We had to walk two miles from our hotel to get there, but it was worth it. And more importantly, we needed to work up an appetite. Cafe Myriade had a machine that mixed the molten chocolate as you watched. Intense. My companions had their cappuccino and pastries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qmyhEbP0pdY/TnOtw1MjsTI/AAAAAAAAAJA/yWQ7wfFwq4k/s1600/fullcoffeeleaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-qmyhEbP0pdY/TnOtw1MjsTI/AAAAAAAAAJA/yWQ7wfFwq4k/s640/fullcoffeeleaf.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Check out the intricateness of the leaf design on the cappuccino. Gorgeous.</div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eBMPNgcclMM/TnOt4zf6r8I/AAAAAAAAAJE/EhP9qFSz8YQ/s1600/leafcoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-eBMPNgcclMM/TnOt4zf6r8I/AAAAAAAAAJE/EhP9qFSz8YQ/s400/leafcoffee.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I drank my melted chocolate with milk and ate a chocolate croissant.<br />
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Sometimes mornings are stressful.<br />
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Sometimes not.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Og9jL5z818E/TnOuJxz3WGI/AAAAAAAAAJI/gvRqM1nTyfA/s1600/cupcakewindow.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="371" src="http://4.bp.blogspot.com/-Og9jL5z818E/TnOuJxz3WGI/AAAAAAAAAJI/gvRqM1nTyfA/s640/cupcakewindow.jpg" width="640" /></a></div><br />
Later that day, while wandering the streets, we came across a beautiful cupcake window display.<br />
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</div><div class="separator" style="clear: both; text-align: left;">Cupcakes in martini glasses, what could go wrong?</div><br />
I think my favorite meal had to be fondue at <a href="http://www.fonduementale.com/">Founduementale</a>. Gorgeous bubbly cheese mixed with basil and garlic. Endless pieces of bread to dip. My only regret was that it was so large, I couldn't finish it. And sadly, they have not yet invented a way to sensibly take fondue leftovers with you. The meal was rounded off with a chocolate fondue served with bananas, apples, marshmallows and of course, strawberries, which we dipped to our hearts content.<br />
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And those are some of my favorite places to visit in Montreal.<br />
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If you feel cheated by the lack of chocolate and/or fondue based photographs from this post, or simply want to learn about more Montreal restaurants, check out how to get chocolate poisoning (or how <a href="http://thepersonalautopsy.blogspot.com/2011/09/montreal-le-menu.html">not</a>) in Montreal at <a href="http://thepersonalautopsy.blogspot.com/2011/09/juliette-et-chocolat.html">The Personal Autopsy</a>, a hysterical blog written by Brittany, the self proclaimed goddess of cats, squirrels and chocolate. Check her out!Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com3tag:blogger.com,1999:blog-6577723828790687962.post-19946809773546045912011-08-31T13:02:00.000-07:002011-08-31T20:08:10.356-07:00Olive et Gourmando: Chocolate and a Salad in Montreal<div>For my next few posts, I will be doing a brief series on Montreal, as I just returned there from a week-long vacation.</div><div><br />
</div><div>To begin, I want to talk chocolate.</div><div><br />
</div><div>This is not an idle conversation. Chocolate is an important part of my life. I consider it to be a minor obsession.</div><div><br />
</div><div>I'm well aware of the health benefits of chocolate- that the flavonoids are good for your heart and that there's even some evidence that eating a little chocolate everyday can help depression.</div><div><br />
</div><div>But none of those things matter. Not really. I'd eat it anyway. </div><div><br />
</div><div>So it should come to no surprise, that last week while vacationing in Montreal, I had my fair share of the sweet stuff. Largely, I enjoyed hot chocolates and chocolate pastries, often at the same time.</div><div><br />
</div><div>I roamed the streets of Old Montreal, taking in the cobblestones and old buildings. I had my fair share of food at various restaurants and cafes. My favorite meal however, was at Olive et Gourmando.</div><div><br />
</div><div>I could have eaten there every day and been satisfied. How satisfied? To get back to the hotel on day five, all I would have needed would have been a really good push.</div><div><br />
</div><div>Their most outrageous chocolatey pastry is their Valhrona Chocolate Brioche. It's the type of pastry that's probably meant to be split, but you won't want too share. The outside is flaky, but the inside is as moist as a muffin. Rich veins of chocolate run throughout. It is well worth sinking your teeth into.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zEUuet2rAtc/Tl6ITMgHabI/AAAAAAAAAHs/mDFcEmU82pg/s1600/hotchocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-zEUuet2rAtc/Tl6ITMgHabI/AAAAAAAAAHs/mDFcEmU82pg/s400/hotchocolate.jpg" width="300" /></a></div><div><br />
</div><div>To really go overboard, pair with their hot chocolate. Be sure to mix well, the bottom of the cup is where most of the chocolate is hiding.</div><div><br />
</div><div>Olive et Gourmando is a stylish and trendy sort of place. It's always bustling with people, whether they are standing in line for one of the two counters or enjoying their meal. At one point, I ate a late lunch at two in the afternoon and it was still as busy as ever. When you walk into the cafe, you can immediately see the first line of people waiting for their coffee and pastry. The second counter is in the back and has a large chalkboard, listing the many sandwiches available. Not-so-visible is the inside of the counter, where more food options are often hidden by people waiting to order them. </div><div><br />
</div><div>The one thing to be aware of before you visit is the menu. Simply put, they don't have one. At least not in the normal sense. Instead, the staff will direct you to the many chalkboards that are scattered about the restaurant. The pastries are all labeled by tiny white markers and lunch options are showcased similarly in the back counter. Tea, coffee, and hot chocolate options are tightly squeezed on a long chalkboard located in a tiny corner, right next to the pastry line.</div><div></div><div>As busy as this place is and as diverse are their options, I highly recommend that you check out their website at <a href="http://oliveetgourmando.com/">http://oliveetgourmando.com/</a> for the extensive list of pastries, sandwiches, salads and more, before visiting. It's easy to miss food options that are hidden behind customers otherwise.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--SHbmadDN1Q/Tl6LRjkbdeI/AAAAAAAAAH0/mCDEN3tmGQs/s1600/chocolatebrioche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/--SHbmadDN1Q/Tl6LRjkbdeI/AAAAAAAAAH0/mCDEN3tmGQs/s320/chocolatebrioche.jpg" width="320" /></a></div><div><br />
</div><div>Feeling a bit overwhelmed by all the chocolate? Quick! Stare at this kale.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3tGIk3gOTrI/Tl6KEPPmFPI/AAAAAAAAAHw/9XwRHTs_B90/s1600/DSCN3194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-3tGIk3gOTrI/Tl6KEPPmFPI/AAAAAAAAAHw/9XwRHTs_B90/s640/DSCN3194.JPG" width="480" /></a></div><div><br />
</div><div>Better?</div><div><br />
</div><div>Olive et Gourmando also has the best vegetarian/vegan fare for breakfast and lunch. I ate The Herbivore as my next meal after my chocolate overdose. It's a monstrous dish made for a veggie lover with an appetite.</div><div><br />
</div><div>The Herbivore is a delicious and healthy salad, full of shredded and chopped vegetables, such as kale, carrots and radishes, mixed with different kinds of seeds and nuts. The whole thing rests on a pile of Soba noodles. The plate is topped off with sprouts and your choice of dressing. I went with a spicy peanut sauce. Fabulous.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div>Olive et Gourmando was one of the most pleasant places I ate at while in Montreal and I highly recommend you check it out if you are ever in town, whether it be for a meal or a pastry to go.</div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com2tag:blogger.com,1999:blog-6577723828790687962.post-21508098376862382962011-08-27T05:09:00.000-07:002011-08-27T05:09:39.519-07:00Spinach Pesto Pasta<div class="separator" style="clear: both; text-align: left;">Quinoa. The love of my vegetarian life. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It has everything a woman could ever want. Protein and high fiber, the grain is more than just a pretty face. And since it comes in three color choices, tan, red and black, it can go with just about any meal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'd like to say that this dish is the culmination of everything I've been working toward. A masterful work of culinary art born of genius. Each ingredient the natural partner of the previous flavor inserted.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'd like to say that, but really I got bored. And this consisted mostly of leftovers I had laying about the kitchen. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The macaroni noodles from the box of Annie's Mac and Cheese that never saw the cheese sauce-</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The fresh pesto that had been made the day before from the basil plants outside-</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Extra spinach that didn't make it into the lasagna-</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sometimes things happen for a reason. Just go with it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="http://1.bp.blogspot.com/-FnxvJIPzDOw/Tlh5sTM8r-I/AAAAAAAAAHY/N7KjLlukKV0/s1600/quinoapasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-FnxvJIPzDOw/Tlh5sTM8r-I/AAAAAAAAAHY/N7KjLlukKV0/s640/quinoapasta.jpg" width="640" /></a><br />
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The ricotta cheese adds a richness to the whole meal. Basil and garlic prevails over the taste buds. The spinach gives an italian flair. And the peas? Well, you can never have too many peas.<br />
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Any type of quinoa will do. There isn't a large difference in the flavors of each kind. But the red gives the plate a lovely color.<br />
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Mix in that quinoa. It's crunchy and delicious and adds great texture.</div><div class="" style="clear: both; text-align: left;"><div class="separator" style="clear: both; text-align: center;"><br />
</div>And while I'm in the confessing mood, I'd also like to say that before this lovely creation come into existence, I utterly failed to make pumpkin soup. Oops.<br />
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</div>Spinach Pesto Pasta<br />
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Ingredients<br />
olive oil(for pan)<br />
1 cup spinach<br />
1/2 cup frozen peas<br />
1 cup pre-cooked macaroni<br />
dollap of fat free ricotta cheese<br />
basil pesto<br />
1/4 cup cooked quinoa<br />
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Saute spinach and peas in olive oil in a medium sized pan on medium low heat. Continue until peas are thawed and spinach has wilted. Turn heat down to low. Add cheese, mixing well until vegetables are coated. Add the cooked pasta to the pan. Mix and let sit for 30 seconds.<br />
<br />
Take pan off of the heat. Add pesto to mixture. Serve. Sprinkle heavily with quinoa to add extra crunch.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com2tag:blogger.com,1999:blog-6577723828790687962.post-40477399393203286582011-07-04T21:43:00.000-07:002011-08-26T21:44:10.887-07:00Red, White and Blue- Ice Cream Sponge Cake Roll w/Blueberry SauceThis July 4th, I was in a pie eating contest. A mini-pie eating contest where you had to finish a single pie. I lost. Little children beat me. Adults beat me. I ended up throwing the pie away, not finishing it even afterwards. But it was good fun and I got to try to eat out of a tin with my hands behind my back. I even managed to gleam a little pie-eating wisdom from the guy sitting next to me. The secret is to tip the pie out of the pan onto the picnic table. Then you can actually get to the entirety of the pie. I had only managed to eat the upper crust. Couldn't get into the filling, the dish was too shallow.<br />
<br />
Beware mini-pie eating contestants. Next 4th of July, I'm coming for you.<br />
<br />
To celebrate family and friends gathered together for a 4th BBQ. My mother set up the dining room with special paper plates and napkins. She is the queen of themes, so her table went as Red, White and Blue as possible-<br />
<br />
Flag patterned napkins, red plates, and blue tablecloths. A white candle in a hurricane lamp as the centerpiece filled with blue marbles, sitting on a red base.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ohsnLYhGBCw/ThzF2sQvWEI/AAAAAAAAAHM/LefJMg82eKE/s1600/DSCN3019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ohsnLYhGBCw/ThzF2sQvWEI/AAAAAAAAAHM/LefJMg82eKE/s400/DSCN3019.JPG" width="300" /></a></div><br />
Being my responsibility to make dessert this year, I had to follow along.<br />
<br />
The end result- a yellow sponge cake, filled with vanilla ice cream and chopped strawberries with a blueberry sauce drizzle on top. Yum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-79Rz-ivFofQ/ThzDCLsJC5I/AAAAAAAAAHI/eWMQtwIGcz8/s1600/icecreamcakeroll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-79Rz-ivFofQ/ThzDCLsJC5I/AAAAAAAAAHI/eWMQtwIGcz8/s320/icecreamcakeroll.jpg" width="240" /></a></div><br />
Ice Cream Sponge Cake<br />
(from the Joy of Cooking)<br />
Sponge Cake<br />
<br />
Filling:<br />
vanilla ice cream<br />
1 cup (chopped) strawberries<br />
<br />
Blueberry Sauce<br />
(<a href="http://www.myrecipes.com/recipe/blueberry-sauce-10000000522594/">Cooking Light</a>)<br />
<br />
Make sponge cake to directions. Place the cake on a sheet of aluminum foil. Spread softened ice cream across cake, just enough to cover. Top with strawberries. Roll cake slowly and tightly. Cracking will lessen the more the roll progresses. Remove any excess filling. Move cake to the center of the foil. Wrap the aluminum around the roll to help the cake keep shape. Freeze.<br />
<br />
To Serve:<br />
Let soften 2-3 minutes. Cut individual slices and top with blueberry sauce.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-55565956877445438682011-06-27T13:51:00.000-07:002011-06-27T13:51:55.266-07:00Berry Yummy, Angel Food CakeIt's berry picking season. Time to look up local farms and see if they offer pick your own. There's nothing quite like being out in the sun, plucking ripe berries right from the vine with a basket swung over your shoulder, as you shovel strawberries directly into your mouth. Not that I'm speaking from personal experience or anything. Because that would be wrong...<br />
<br />
Eating fresh berries that you've just picked is like nothing else. You can almost taste the warmth of the sun in every berry. Fresh, fresh, fresh.<br />
<br />
Before you know it you have an entire basket full of berries to bring home. That you have to eat up in a week. Hmmm...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xvhnoo0tEG4/Tgjq7v2NyoI/AAAAAAAAAHA/OY9KqQwWrjY/s1600/DSCN2830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-Xvhnoo0tEG4/Tgjq7v2NyoI/AAAAAAAAAHA/OY9KqQwWrjY/s400/DSCN2830.JPG" width="300" /></a></div><br />
<br />
Berries are excellent on cake. Angel food cake with fresh fruit and maybe a dash of vanilla ice cream would be a perfect solution, no?<br />
<br />
If you don't have berries, you could spread high quality jam on each slice and cover in whipped cream.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JfBXqGmG9ow/TgP1aZ5RoMI/AAAAAAAAAG0/ySfDxAHWP34/s1600/DSCN2827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-JfBXqGmG9ow/TgP1aZ5RoMI/AAAAAAAAAG0/ySfDxAHWP34/s400/DSCN2827.jpg" width="400" /></a></div><br />
Angel food cake is a soft sponge. It's light and airy texture makes it a delightful summer treat when heavier desserts just aren't as appealing.<br />
<div class="separator" style="clear: both; text-align: auto;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9UOSTNJhSec/TgP1oGjRiBI/AAAAAAAAAG4/XpufTctI1wU/s1600/DSCN2823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-9UOSTNJhSec/TgP1oGjRiBI/AAAAAAAAAG4/XpufTctI1wU/s400/DSCN2823.jpg" width="300" /></a></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>Angel Food Cake<br />
Recipe from the Betty Crocker Cookbook<br />
(serves 12)<br />
<br />
Ingredients:<br />
1 1/2 cups powdered sugar<br />
1 cup cake flour<br />
1 1/2 cups large egg whites (roughly 12 eggs worth)<br />
1 1/2 teaspoons cream of tartar<br />
1 cup granulated sugar<br />
1 1/2 teaspoons vanilla extract<br />
1/2 almond extract<br />
1/4 teaspoon salt<br />
<br />
Place the oven rack in the lowest position and preheat the oven to 375 degrees.<br />
<br />
Mix together the powdered sugar and flour. In another bowl, beat the egg whites with the cream of tartar. The eggs should become foamy. Add the granulated sugar a few tablespoons at a time, beating the mixture constantly on high speed. With the last few tablespoons of sugar, add the almond and vanilla extracts with the salt.<br />
<br />
Continue beating the mixture until stiff peaks form. The mixture will be glossy. It is very important to not underbeat. Stiff peaks can be tested by gently dipping the head of the mixer into the egg whites. Pull the beaters out. Check the shape of the mixture clinging to the beaters, which should be similar to the shape of a mountain peak. If the whites hold their shape firmly even if you gently rotate the beaters back and forth manually, then you have stiff peaks and can move on to the next step.<br />
<br />
Bring back the powdered sugar mixture and sprinkle small amounts over the egg mixture, about 1/4 of a cup at a time. Fold into the egg whites with a spatula until combined. It is important to be gentle and to only mix until the mixture is absorbed, as to not deflate the egg whites.<br />
<br />
Scrape the batter into a 10 x 4 inch tube pan. Cut once through the batter with a knife or metal spatula to break any possible air pockets.<br />
<br />
Bake 30-35 minutes. The cracks on top of the cake should feel dry and should spring back when touched gently.<br />
<br />
Cooling the cake is important to do correctly. Angel food cake cools upside-down. If your foam cake pan has feet to allow the top, simply flip the cake over and let cool on your countertop. Otherwise use a heat proof bottle or funnel. Insert the bottle through the hole in the cake. It seems like a small thing, but it is important to test that the bottle will fit and balance the pan correctly before baking. Otherwise you may find yourself trying and failing to hold onto an extremely hot pan, while you search through your cabinet for bottles that are strong enough to hold up a cake. Ouch.<br />
<br />
Let the cake cool for 2 hours or so until completely cooled. Flip the pan upright. Using a plastic knife loosen the edges of the cake from the pan. Remove cake. Serve.<br />
<br />
<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;"><a href="http://3.bp.blogspot.com/-oiBVSOYXEok/TgP22-nm8DI/AAAAAAAAAG8/zzsuK1HjK-M/s1600/DSCN2832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oiBVSOYXEok/TgP22-nm8DI/AAAAAAAAAG8/zzsuK1HjK-M/s640/DSCN2832.jpg" width="480" /></a></div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-9309815420853658642011-06-16T18:21:00.000-07:002011-06-16T18:21:25.451-07:00Toffee BarsStart with a buttery cookie base- followed with a layer of melted milk chocolate with chopped walnuts sprinkled on top. And what do you get? Toffee bars.<br />
<br />
The sweetest kindest bar cookie on the block.<br />
<br />
This is the cookie to make for friends, neighbors, new roommates or just people you want to impress the heck out of for minimum effort.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-yEqCcpSvZbA/Tfqna6Rc9BI/AAAAAAAAAGQ/2AzAenW3A5s/s1600/DSCN2888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-yEqCcpSvZbA/Tfqna6Rc9BI/AAAAAAAAAGQ/2AzAenW3A5s/s640/DSCN2888.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Why is it an impressive cookie?<br />
<br />
1. It's easy to make, because it's not a drop cookie that is baked individually, but a bar cookie. You plop all the dough in on pan and bake it like a cake.<br />
<br />
2. It has "layers", but isn't as complex as say-- a 7-layer bar recipe. Again, Easy-Bake Oven easy.<br />
<br />
3. A toffee bar is not a chocolate chip cookie. Nor does it contain chocolate chips in any form. This automatically makes it an interesting alternative to the norm. And if you bring it to a block party, you avoid that awkward moment that comes from realizing you brought the same dessert as someone else. Oooh, burn.<br />
<br />
4. Each cookie comes with a list of references, witty conversation starters and is bilingual.<br />
<br />
5. It is composed of simple flavors that everyone enjoys, so it's bound to be a hit among all ages.<br />
<br />
6. If you make an angel food cake or meringues with it, you can use up an excess egg yolk. Yeah. It is that awesome.<br />
<br />
7. It's something to do during the summer with excess chocolate, (if there is indeed such a thing), besides making s'mores. Mmm...s'mores.<br />
<br />
Toffee Bars<br />
<span class="Apple-style-span" style="font-size: x-small;">(makes 32 cookies)</span><br />
<span class="Apple-style-span" style="font-size: x-small;">From the </span><a href="http://www.bettycrocker.com/recipes/toffee-bars/846dec40-5fd2-41d2-929a-54dc5bfbf3ca"><span class="Apple-style-span" style="font-size: x-small;">Betty Crocker Cookbook</span></a><br />
Ingredients:<br />
1 cup butter (softened)<br />
1 cup brown sugar (packed)<br />
1 tsp vanilla<br />
1 egg yolk<br />
2 cups all purpose flour<br />
1/4 tsp salt<br />
2/3 cup milk chocolate chips/bar<br />
1/2 chopped walnuts (optional)<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Mix together the butter, brown sugar, vanilla and egg yolk in a large bowl or mixer. Add flour and salt slowly to the mixture, stirring until combined.<br />
<br />
Scrape into an 13x9x2 inch pan. Press down on dough gently to create an even surface. Take care that the edges are level as well.<br />
<br />
Bake for 25 to 30 minutes. The bars should be a light brown and will still be soft.<br />
<br />
Remove from the oven and immediately sprinkled the chocolate pieces evenly over the crust. As the heat begins to melt the chocolate spread evenly over the cookies. Add nuts to the warm chocolate.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kKeXg2Ayjsc/TfqlxQmHd0I/AAAAAAAAAGM/F5_vIzXrsO0/s1600/DSCN2882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-kKeXg2Ayjsc/TfqlxQmHd0I/AAAAAAAAAGM/F5_vIzXrsO0/s400/DSCN2882.JPG" width="300" /></a></div><br />
Let bars cool completely in pan on a wire rack. Cut into 32 pieces.<br />
<br />
Tip: If you over bake the crust, pop the cookies into an airtight container with a lid. Add a slice of bread and seal the container. Leave overnight. The toffee bars will soften.<br />
The bread will be hard as a rock. You won't be able to save it. Sorry.<br />
Nab a free slice of bread from your dining hall if you can. Just make sure it isn't already stale.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-21314524701505927742011-06-14T10:26:00.000-07:002011-06-16T17:12:15.444-07:00Matzah BreiThe school year is winding down, homework is grinding to a halt and suddenly you have more projects and finals than you know what to do with. Another thing winding down? Your meal plan. Suddenly your social life increases as you cling like a sea lichen to various people you sat next to that one time in college writing, because they happen to have some extra points on their meal card. This makes for some awkward conversations as you attempt to bum your way through the next few weeks.<br />
<br />
But, fortunately you are one of the lucky ones! You have access to a kitchen. And this kitchen has working appliances, like a stove and an oven. Yay!<br />
<br />
Unfortunately, you're just about broke. So, retract that last yay.<br />
<br />
What to do?<br />
<br />
Hey, remember those Jewish friends you have? The ones who celebrate Passover? I bet they have a ton of leftover food you could have. Probably several boxes of matzah under the sink. And trust me, they won't be touching that stuff for another year anyway. It's a Jew thing.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LfnR4hkOHeA/Tfqbew_Wv3I/AAAAAAAAAGI/6nk3pRg8D5I/s1600/DSCN2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-LfnR4hkOHeA/Tfqbew_Wv3I/AAAAAAAAAGI/6nk3pRg8D5I/s400/DSCN2786.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Don't know anybody who has extra matzah? Time to check out that discounted aisle at the supermarket.<br />
<br />
So now you and your several boxes of life-giving matzah are in the kitchen. You've had matzah toast with jam, matzah crackers in your chicken noodle soup and matzah sandwiches that have crumbled onto your lap, and you're feeling a little iffy about my advice.<br />
<br />
Sorry about that. You have tons of eggs, right? Here, have a recipe. It's like making french toast and a large omelette at the same time. It's fantastic.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xnRaeIBM4y4/TfeZU0I3zTI/AAAAAAAAAGE/a2XChC-1IN4/s1600/DSCN2774.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xnRaeIBM4y4/TfeZU0I3zTI/AAAAAAAAAGE/a2XChC-1IN4/s400/DSCN2774.JPG" width="400" /></a></div><br />
Matzah Brei<br />
<span class="Apple-style-span" style="font-size: x-small;">(Recipe from </span><a href="http://www.amazon.com/Jewish-Holiday-Kitchen-Joan-Nathan/dp/080520900X"><span class="Apple-style-span" style="font-size: x-small;">The Jewish Holiday Kitchen</span></a><span class="Apple-style-span" style="font-size: x-small;"> by Joan Nathan)</span><br />
<span class="Apple-style-span" style="font-size: x-small;">serves 3-4 people</span><br />
<br />
Ingredients:<br />
Boiling Water<br />
3 sheets of Matzah<br />
2 eggs<br />
salt and pepper (to taste)<br />
butter (for frying)<br />
<br />
Boil and pour the hot water into a large heat resistant bowl. Take the matzah and break into pieces, dropping them into the bowl. Allow the matzah to soak for 15 minutes. Drain. Gently squeeze the excess moisture from the matzot.<br />
<br />
Place the matzah back into the bowl.<br />
Crack the two eggs into a small dish. Gently beat the eggs with a folk, just enough to separate the yolk. Add salt and pepper. Pour mixture over the matzah.<br />
<br />
Butter your skillet or just a flat frying pan.You shouldn't need more than a tablespoon of butter at a time if you're making in two batches, but feel free to use less if you are making smaller portions. If you have a large pan, you can pour the entire mixture into the pan at once. Allow it to cook for 3-4 minutes or until it is brown on one side.<br />
<br />
Flip and cook for an additional 3-4 minutes.<br />
<br />
Serve warm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LnsuJhdDKxc/TfeVf6GGsVI/AAAAAAAAAF8/KXpnhjImhRc/s1600/DSCN2777.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LnsuJhdDKxc/TfeVf6GGsVI/AAAAAAAAAF8/KXpnhjImhRc/s400/DSCN2777.JPG" width="400" /></a></div><br />
Drizzle maple syrup or honey on top. Add cinnamon if desired.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-75716720850437261312011-05-22T13:23:00.000-07:002011-06-27T13:54:38.787-07:00Welcome Summer- Let's Get Cooking...Well, you know how sometimes life get's in the way of other plans? Like this blog for example. I wanted to update on time, I really did, but I had some personal matters to attend too that kept me from doing so. During my brief hiatus I have been cooking and baking away, taking plenty of pictures for you to enjoy. Now that it's summer, I will be able to update this blog more frequently.<br />
<br />
Food to look forward to includes out-of-season classics like pumpkin pie --- matzah brei--- crispy panfried polenta --- and spicy pumpkin soup.<br />
<br />
Because, why should the time of year control what you eat?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NV0TZrCdyxM/TgjuAsXpQ0I/AAAAAAAAAHE/IlcYdmZJWSI/s1600/DSCN2433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-NV0TZrCdyxM/TgjuAsXpQ0I/AAAAAAAAAHE/IlcYdmZJWSI/s400/DSCN2433.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
Okay, I'll have ice cream sandwiches for you too. <i>Fine</i>...<br />
<br />
<br />
What's your favorite summer food that's out of season (or not)?<br />
<br />
<br />
As always, feel free to comment or to email me directly at hitmewithafryingpan@gmail.com if you have any comments, questions or suggestions. Happy munching! - Liza.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-6453827878434468592011-04-04T19:03:00.000-07:002011-04-04T19:04:10.237-07:00White Chocolate BrowniesMmm.... my feeling about baking is, when you've mixed all the ingredients together and are just about ready to pour the mixture into the pan, if you look down and go- OH MY, WHAT IS THAT THING, then perhaps it hasn't been a worthwhile endeavor. <i>But</i>, if as you mix, you look down and lick your lips because it looks so scrumptious, that your tempted to stick your hands in the batter before it's even ready to pop into the oven-<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EeXq8XbdWPw/TZevAKo75PI/AAAAAAAAAFg/ER1Wp1lb14o/s1600/DSCN2713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EeXq8XbdWPw/TZevAKo75PI/AAAAAAAAAFg/ER1Wp1lb14o/s400/DSCN2713.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
-all the better.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4mOM-4yp31E/TZevImtf02I/AAAAAAAAAFk/0p_cOR1akA8/s1600/DSCN2712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-4mOM-4yp31E/TZevImtf02I/AAAAAAAAAFk/0p_cOR1akA8/s320/DSCN2712.JPG" width="320" /></a></div><br />
These are extremely sugary brownies.<br />
<br />
A square is like biting into an amazingly rich piece of yellow cake.<br />
<br />
I recommend having a glass of milk at hand at all times in case of an emergency.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jehlxdXn80M/TZp0uKggjQI/AAAAAAAAAFo/8fnBcT4coBc/s1600/DSCN2724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-jehlxdXn80M/TZp0uKggjQI/AAAAAAAAAFo/8fnBcT4coBc/s320/DSCN2724.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The top makes me think of roasting marshmallows.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RYK4Rmn0nxs/TZp1OxT8lrI/AAAAAAAAAFs/OXGOWD2ZBpU/s1600/DSCN2729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-RYK4Rmn0nxs/TZp1OxT8lrI/AAAAAAAAAFs/OXGOWD2ZBpU/s400/DSCN2729.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here, let me cut you a slice...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zLpM1-DPtC4/TZp1bscvhFI/AAAAAAAAAFw/4TPJJhf94NI/s1600/DSCN2731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-zLpM1-DPtC4/TZp1bscvhFI/AAAAAAAAAFw/4TPJJhf94NI/s400/DSCN2731.JPG" width="400" /></a></div><br />
White Chocolate Brownies<br />
(Recipe from <a href="http://twopeasandtheirpod.com/white-chocolate-brownies/">Two Peas and Their Pod</a>, adapted from <a href="http://www.tarteletteblog.com/2007/05/white-chocolate-brownies.html">Tartelette</a>)<br />
Makes 24 small squares<br />
<br />
6 tablespoons unsalted butter<br />
8 ounces white chocolate/chips<br />
2 eggs<br />
1/4 cup sugar<br />
1/2 tablespoon vanilla<br />
1 cup flour<br />
1/2 cup semisweet chocolate chips/dark chocolate chunks<br />
<br />
Preheat the oven to 350 degrees.<br />
<br />
Grease and flour an 8-inch baking pan, then set aside. Using a double boiler (can be made with two pots, one filled with boiling water) melt 4 ounces of the white chocolate together with the butter. Stir occasionally as it melts. Remove mixture from heat and add the remaining chocolate. Mixing it together should melt the rest of the white chocolate.<br />
<br />
In a separate bowl, beat the eggs and sugar until pale and thick. Add the butter mixture to the egg mixture with the vanilla and flour. Beat until smooth, being careful not to over mix.<br />
<br />
Add the chocolate chips and stir in by hand.<br />
<br />
Pour into pan. Bake 35 minutes or until toothpick inserted in center comes out clean.<br />
<br />
Cool in pan, on wire rack. Cut into squares. Serve.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-42785410592396512662011-03-29T11:49:00.000-07:002011-04-04T19:05:19.237-07:00Hamantaschen Part 2<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-1-LmDBpeuPc/TZFGuACpFhI/AAAAAAAAAE4/Zk-vREqC_9A/s1600/DSCN2661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-1-LmDBpeuPc/TZFGuACpFhI/AAAAAAAAAE4/Zk-vREqC_9A/s640/DSCN2661.JPG" style="cursor: move;" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once you've made the </span><a href="http://hitmewithafryingpan.blogspot.com/2011/03/hamantaschen-part-1.html"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dough</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> and let it rest for several hours it's time to make your hamantaschen. Roll out part of the dough on a lightly floured surface, until it is about 1/8 of an inch thick. You don't want it so thin that it is slightly transparent, but a little thicker is fine. If you don't have a rolling pin, try using a thick glass, making sure to press down gently as you roll.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Using a glass/ measuring cup/two-inch circular object of your choice, cut out circles from the dough and set aside. Make the circles as close to each other as you can without overlapping to save time. Any remaining dough can be rerolled.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take a small custard dish or bowl and fill it with water.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take out desired filling(s).</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dip your index finger in the water and draw a circle around the top edges of a hamanataschen. Immediately add about a teaspoon or two of filling. If you add too much filling, you will be able to tell, because the hamantaschen will not close easily. Simply remove excess filling.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BjJGT0qPi4A/TZFIx6yQ8YI/AAAAAAAAAE8/36ksZP-L9yY/s1600/100_5095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="298" src="http://2.bp.blogspot.com/-BjJGT0qPi4A/TZFIx6yQ8YI/AAAAAAAAAE8/36ksZP-L9yY/s400/100_5095.JPG" width="400" /></span></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Essentially, what you will be doing is folding the edges of a circle into thirds.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fold the top edge of the circle so that it covers the edge of the filling. Take more water and gently rub down the edges of the fold. The edges should nearly disappear into the cookie. Turn and fold remaining edges of the hamantaschen similarly two more times so that they overlap, making sure to use water to bind them together. There should be a well defined triangle of filling visible.</span><br />
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</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-cYvCs_tUkek/TZFKYVUi2oI/AAAAAAAAAFI/4RJNkz8i26s/s1600/100_5091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="296" src="http://4.bp.blogspot.com/-cYvCs_tUkek/TZFKYVUi2oI/AAAAAAAAAFI/4RJNkz8i26s/s400/100_5091.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Move completed hamantaschen to a greased cookie sheet. Bake for 10-15 minutes until tops begin to turn brown. Cool on a baking rack.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-SZ2SQ4bGQE4/TZFJRqfFj5I/AAAAAAAAAFA/vQms7N8-DuA/s1600/DSCN2707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-SZ2SQ4bGQE4/TZFJRqfFj5I/AAAAAAAAAFA/vQms7N8-DuA/s400/DSCN2707.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Traditional fillings include poppy seed and other fruit fillings including prunes.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jam Filling</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">jam of your choice</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">chopped nuts</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These fruit fillings can be easily made using different kind of jams. Be warned that the jam may bubble out of your hamantaschen, however. To keep this from happening, simply add a few finely chopped nuts to your jam in a small custard dish.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Poppy seed filling is a bit more complex. It is also my favorite kind of hamantaschen filling. This recipe does make a lot of it, however, so it should be made for a large party or if you only make one kind of filling, otherwise you may have a lot leftover. Poppy seed filling can also be bought at some supermarkets in the baking section, next to other canned pie fillings.</span><br />
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<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Poppy Seed Filling</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(adapted from </span></span><span class="Apple-style-span" style="color: #8f8f8f; line-height: 18px;"><a href="http://www.amazon.com/Jewish-Holiday-Kitchen-Joan-Nathan/dp/080520900X" style="color: #2198a6; text-decoration: underline;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jewish Holiday Kitchen</span></span></a></span><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> )</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 pound sugar<br />
2 tablespoons water<br />
1/4 pound poppy seeds<br />
1/2 egg white<br />
1/4 teaspoon vanilla<br />
rind and juice of 1/2 lemon or orange<br />
1 oz raisins<br />
1/2 oz figs or dates or additional raisins<br />
cinnamon to taste<br />
1/2 cup raspberry jam<br />
2 tablespoon butter</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine the sugar and water in a pot. Simmer mixture over low heat.</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grind the poppy seeds in a food processor or blender. Add to sugar mixture.<br />
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Add egg white, vanilla, lemon or orange rind and juice, raisins, figs, and cinnamon. Simmer over low heat for 5 minutes. </span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add jam and butter and continue simmering until butter is melted and all ingredients are combined. You can use the filling then or let it chill in refrigerator for 20 to 30 minutes until the filling becomes a bit firmer.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">----</span></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TKVlwXY1SVg/TZIlwfdIM9I/AAAAAAAAAFU/pDWXW2KbW3c/s1600/DSCN2630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-TKVlwXY1SVg/TZIlwfdIM9I/AAAAAAAAAFU/pDWXW2KbW3c/s400/DSCN2630.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> </div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now you're ready for the nontraditional fillings. Basically, the sky's the limit.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of the interesting things about baking hamantaschen with friends who didn't grow up eating the traditional flavors is that they come up with something so blasphemous- like pumpkin pie hamantaschen- that you have to stare at them in shock and horror for several minutes.... Then totally do it.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And it turned out awesome.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><u>Non-traditional Fillings:</u></b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chocolate Options</span></b><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></b><b></b><br />
<b></b><br />
<b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div></div></b><br />
<b></b><br />
<b></b><br />
<b><div style="display: inline !important; font-weight: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div style="display: inline !important;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div></div></b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chocolate Chips</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nutella</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They both melt beautifully. Apply peanut butter when necessary. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Chopped nuts as well.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">---</span> </div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon Curd</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon Curd Jar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Doesn't burn. Thank goodness. Add white chocolate chips for extra sweetness.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-4vVzbD4yBa4/TZFJvEgYqhI/AAAAAAAAAFE/irmZDTWcqm0/s1600/DSCN2635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://1.bp.blogspot.com/-4vVzbD4yBa4/TZFJvEgYqhI/AAAAAAAAAFE/irmZDTWcqm0/s320/DSCN2635.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">---</span> </div><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Pie Filling</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">about 1/4 cup pumpkin puree</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">skim milk</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash or two of bootstrap molasses</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">generous pinch of cinnamon and ginger</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of nutmeg </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(pumpkin pie spice works as well)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine all ingredients in a bowl and mix. You want to use just enough milk to wet the mixture without it becoming watery. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This only makes enough for 3-4 hamantaschen, which if you've made it this far, you may find relieving, as you probably have started to wonder just how many batches of dough you'll need for all these fillings. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you want to make a larger batch of pumpkin filling, simply increase the amount of pumpkin and add a little extra of everything else.</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">---</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pop those hamantaschen in the oven for 10-15 minutes, at 375 degrees. Let cool 3-4 minutes.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-i1P_dwWwT_c/TZIlRRxNJyI/AAAAAAAAAFQ/q7bkO_l4Npk/s1600/DSCN2650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-i1P_dwWwT_c/TZIlRRxNJyI/AAAAAAAAAFQ/q7bkO_l4Npk/s400/DSCN2650.JPG" width="400" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bite. Chew. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><u>Smile</u>.</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br />
</i></span>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-25157383760789116642011-03-23T20:38:00.000-07:002011-03-28T12:17:23.648-07:00Hamantaschen- Part 1<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hamantaschen. Traditional Purim cookies. I could go on about them for hours.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If the only hamantaschen you have ever consumed came from a grocery store, drop everything and get your apron ready. It's time to make the real stuff.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://lh4.googleusercontent.com/-gJTYn5WxS0s/TYq0VVdgHFI/AAAAAAAAAE0/WmYEQ-lolp8/s1600/DSCN2679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-gJTYn5WxS0s/TYq0VVdgHFI/AAAAAAAAAE0/WmYEQ-lolp8/s400/DSCN2679.JPG" width="300" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Normally, what you can find in the bakery section of your local supermarket is in reality a jam cookie with a basic sugar cookie base. This is not what hamantaschen are supposed to taste like. They are actually made from a thin, flaky, slightly sweetened dough. There is a wide range of filling options, from traditional to non-traditional. And furthermore, hamantaschen are meant to be shared and enjoyed by family and friends.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Every year, my parents and I would go to a hamantaschen making party. For me, this was the highlight of Purim and an essential part of the holiday. We would walk into the house, where the dough would be sitting out on long wooden tables. The adults would roll out the dough, which had been prepared by the host, while the children ran about, impatiently waiting with glass cups to cut the circles.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the dough was prepared, we would then busy ourselves filling as many hamantaschen as we could, with as many different flavors as possible. Chocolate would always a favorite around the younger set, as well as peanut butter, and we were determined to make as many of our favorites as possible, knowing that they could very well be eaten as soon as we turned our backs.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Our hosts and some of the adults would whisk in and out of the rooms with large baking sheets. We would fill them up quickly with cookies and pop them into several ovens. As soon as they were done, they would be placed onto cooling racks, where they would inevibly be found and devoured, warm and delicious. As many hamantaschen as we ate, there were always more.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-tlmJhnN7JH0/TYqz4YLQ3wI/AAAAAAAAAEw/R17W2_IN8Rs/s1600/100_5114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="260" src="https://lh4.googleusercontent.com/-tlmJhnN7JH0/TYqz4YLQ3wI/AAAAAAAAAEw/R17W2_IN8Rs/s400/100_5114.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Eventually, the remainder would be packed up and we would take our spoils home.</span><br />
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</span> </div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So many different types of hamantashen fillings. Endless possibilities. Let's get started.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Hamantashen Dough</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">from </span><a href="http://www.amazon.com/Jewish-Holiday-Kitchen-Joan-Nathan/dp/080520900X"><span class="Apple-style-span" style="font-size: x-small;">Jewish Holiday Kitchen</span></a></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">(makes enough for 24-36 depending on size)</span></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cup butter or margarine<br />
1/2 cup sugar<br />
1 egg<br />
3 tablespoons milk or water<br />
1/2 teaspoon vanilla<br />
2 1/2 to 3 cups sifted all-purpose flour </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cream butter and sugar. Add the egg and continue mixing until smooth. Add milk and vanilla. Stir in the shifted flour until a ball of dough is formed. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you do not have a dough hook or a food processor to help mix the dough, roll up your sleeves and wash your hands. Add the flour a little at a time, mixing with a spoon, scraping down the sides and making sure to incorporate all the flour from the bottom of the bowl. Continue adding flour, until mixture becomes harder to work with and stick your hands right in, adding more flour until it becomes a workable dough.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once your dough is formed chill dough 2-3 hours or overnight.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The cookies will need to bake in the oven at 375 degrees. </span><br />
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</span> <br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Proper folding technique will be discussed in a later post, as well as different kinds of fillings, both traditional and nontraditional. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Happy Purim Everyone!</span>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-34853520421109276512011-03-21T15:59:00.000-07:002011-03-21T15:59:33.845-07:00Zucchini Chocolate Chip CookiesAh, vegetables, what can't you make sound healthier?<br />
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This isn't the prettiest cookie in existence, although it's certainly not the ugliest. It's slightly lumpy looking and you can see flecks of a green vegetable of some sort if you stare really hard at it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-4QEoI82ZeMc/TYe4Z4FuXjI/AAAAAAAAAEg/UP7ryc-464c/s1600/100_4868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://lh5.googleusercontent.com/-4QEoI82ZeMc/TYe4Z4FuXjI/AAAAAAAAAEg/UP7ryc-464c/s320/100_4868.JPG" width="320" /></a></div>It's also soft.<br />
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And cakey.<br />
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And melts in your mouth, leaving no zucchini aftertaste whatsoever...just a strong desire for a cold glass of milk.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-EdtiAuwNk8A/TYe4e2l0K7I/AAAAAAAAAEo/nGfuT0oMODE/s1600/100_4873_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-EdtiAuwNk8A/TYe4e2l0K7I/AAAAAAAAAEo/nGfuT0oMODE/s400/100_4873_2.JPG" width="297" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>There are other cookies that as you chew you are able to contemplating life, the universe and all other such matters. Then you swallow, say, gosh-darn-gee-whiz, that was one decent cookie. And then you go on with your day, desire for cookie sated, not one thought of the remaining cookies wrapped in foil in your pantry in your mind, because they were "just okay".<br />
<br />
Not these cookies my friend. Not these.<br />
<br />
Please enjoy responsibly.<br />
<br />
Zucchini Chocolate Chip Cookies<br />
<span class="Apple-style-span" style="font-size: x-small;">recipe adapted from </span><a href="http://www.care2.com/greenliving/green-dish-zucchini-chocolate-chip-cookies.html"><span class="Apple-style-span" style="font-size: x-small;">Care2.com</span></a><br />
<span class="Apple-style-span" style="font-size: x-small;">(makes 24 cookies)</span><br />
<br />
Ingredients:<br />
1 egg<br />
1/2 cup butter<br />
1/2 cup brown sugar<br />
1/3 cup honey<br />
1 tablespoon maple syrup<br />
1 cup all-purpose flour<br />
1 cup whole wheat flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1 cup finely shredded zucchini<br />
12 oz chocolate chips<br />
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Preheat the oven to 350 degrees.<br />
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Shred one cup of zucchini. Set aside.<br />
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Combine flours, baking soda, salt, cinnamon and nutmeg in a large bowl.<br />
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Beat egg lightly in a small custard cup. In a separate bowl, mix together egg, butter, sugar, honey, and vanilla until a well combined liquid mixture forms.<br />
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Add wet ingredients to flour mixture. Mix. Stir in zucchini and chocolate chips.<br />
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Bake cookies on a cookie sheet for 10-15 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-V7B3zjO5xZw/TYe4cxVq6UI/AAAAAAAAAEk/gEt9UbFL1ig/s1600/100_4871_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-V7B3zjO5xZw/TYe4cxVq6UI/AAAAAAAAAEk/gEt9UbFL1ig/s400/100_4871_2.JPG" width="298" /></a></div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-78817099391701530102011-03-17T18:14:00.000-07:002011-10-10T12:12:00.771-07:00Portobello Mushroom BurgerQuick and delicious- my favorite food related words. I love meals that I can whip up after I get in the door after a long day. The best part about these burgers are that being mushrooms, they lend themselves to being the perfect single's burger, because you can make just one as easily as making two. And if you have a packet of two portobellos and decide you only want one mushroom burger this week, then it can lend itself to dozens of other tasty mushroom dishes.<br />
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But back to the burger. It's wonderful and juicy and everything you could want in a burger of any kind. The best part? It's loaded with hidden toppings.<br />
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<a href="http://4.bp.blogspot.com/-zjDc7cc0Fcg/TpNDHX0IXuI/AAAAAAAAALg/cHNd6N-NAyE/s1600/portobellomushroomburger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-zjDc7cc0Fcg/TpNDHX0IXuI/AAAAAAAAALg/cHNd6N-NAyE/s400/portobellomushroomburger.jpg" width="300" /></a></div>
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My grandmother deserves credit for introducing me to this one. She sat me down one day and plopped one on my plate, piled higher with toppings than any meat burger I had eaten previously.<br />
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Grandma- a mushroom? Really?<br />
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You'll like it, she said. I really think you'll like it.<br />
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I was skeptic, but I came around fast. And now the portobello and I are inseparable.<br />
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You will be too.<br />
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<a href="https://lh3.googleusercontent.com/-9P63NHjHgqE/TYIYwI1YSXI/AAAAAAAAAEc/8fsUyrOp2cc/s1600/mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-9P63NHjHgqE/TYIYwI1YSXI/AAAAAAAAAEc/8fsUyrOp2cc/s400/mushroom.jpg" width="400" /></a></div>
Upside-Down Portobello Mushroom Burger<br />
<span class="Apple-style-span" style="font-size: x-small;">(serves 1)</span><br />
<span class="Apple-style-span" style="font-size: x-small;"><br />
</span><br />
Ingredients:<br />
<br />
portobello mushroom<br />
bun/english muffin<br />
olive oil for frying<br />
<br />
<br />
Toppings:<br />
<br />
1 small onion<br />
sharp cheddar cheese<br />
pesto<br />
additional toppings<br />
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Prepare your portobello. Clean using a damp paper towel. If desired cut away the stem and gills. These are fine to eat, however it will make stuffing the mushroom easier.<br />
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Drizzle about a tablespoon of olive oil, coating the frying pan. Pre-heat on medium.<br />
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Chop onion. Sprinkle onion pieces onto pan. Saute for several minutes until onions begin to look translucent. Turn down heat slightly if the smaller pieces begin to char slightly. Move onions from center to the edges of the pan.<br />
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Dab a small amount of olive oil onto the mushroom, coating both sides lightly and/or add more olive oil to the center of the frying pan. Cook mushroom about four minutes then flip and cook four minutes more. Time will be affect by size of your mushroom. When it is juicy and the skin is tender- it's done.<br />
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During this process, make sure to watch the onions, stirring them occasionally. If they begin to brown, take off the heat and place on a small plate. If not, continue cooking them the entire time, so they will be nice and warm when you're ready to eat.<br />
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Turn heat to low. Flip mushroom so the cap is facing upright. Place pieces of cheese in center and add a dab of pesto. Wait for the cheese to begin to melt. Then cover with cooked onions. Move mushroom to bun. Add any further toppings that may be desired- such as lettuce, ketchup or tomato. Consume.Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0tag:blogger.com,1999:blog-6577723828790687962.post-77688094531441345212011-03-11T17:31:00.000-08:002011-03-11T17:31:17.973-08:00White Chocolate Chip Lemon Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="" style="margin-left: 1em; margin-right: 1em; text-align: center;"><div style="text-align: left;">I've been gone for a bit. I know.</div></div><div style="text-align: left;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-XyYjpp9-ibg/TXqPGyYeMmI/AAAAAAAAAD0/HgHOJcmjrYA/s1600/DSCN2412.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh4.googleusercontent.com/-XyYjpp9-ibg/TXqPGyYeMmI/AAAAAAAAAD0/HgHOJcmjrYA/s640/DSCN2412.JPG" width="480" /></a></div><br />
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Forgiven me yet?<br />
<br />
These are adapted from a recipe given to me by a friend's mother. I have yet to figure out which cookbook the cookies actually come from, however. The original called for orange zest, which also tastes wonderful. But I'm more of a lemon person myself.<br />
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These are thin cookies that are crispy on the outside and chewy and lovely on the inside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-46PDz-bVNdg/TXqOppkDYhI/AAAAAAAAADw/4cRLe9KjO48/s1600/DSCN2396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-46PDz-bVNdg/TXqOppkDYhI/AAAAAAAAADw/4cRLe9KjO48/s400/DSCN2396.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>They have white chocolate chips in them.<br />
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They are super sugary with a hint of sour.<br />
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You can spread lemon curd on them after they've cooled for extra lemony flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-LwtAki-3tBI/TXqQxgJOxWI/AAAAAAAAAD4/cV6F5RAVsSU/s1600/DSCN2428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-LwtAki-3tBI/TXqQxgJOxWI/AAAAAAAAAD4/cV6F5RAVsSU/s400/DSCN2428.JPG" width="300" /></a></div>Do it....<br />
<b><br />
</b><br />
<b>White Chocolate Chip Lemon Cookies</b><br />
<span class="Apple-style-span" style="font-size: x-small;">adapted: source unknown</span><br />
<span class="Apple-style-span" style="font-size: x-small;">(makes 40 cookies)</span><br />
<br />
1/2 cup butter<br />
1 cup sugar<br />
1 egg<br />
Grated zest of 1 lemon (or more if you like a strong lemon flavor)<br />
1 tsp vanilla extract<br />
1 1/2 cup all purpose flour<br />
1/2 tsp baking soda<br />
1/4 tsp baking powder<br />
1/4 tsp salt<br />
1 1/2 cup white chocolate chips<br />
<br />
<br />
Preheat the oven to 375 degrees.<br />
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Use a microplane on the outer lemon peel, stopping when the peel turns white. Place zest in a small bowl and set aside. Measure out white chips in a separate bowl.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-lo3mHvVcxMo/TXrC8vA5qiI/AAAAAAAAAEA/-yeo0xl4rbk/s1600/DSCN2416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh6.googleusercontent.com/-lo3mHvVcxMo/TXrC8vA5qiI/AAAAAAAAAEA/-yeo0xl4rbk/s400/DSCN2416.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>In a large bowl beat butter and sugar until throughly combined. Add the egg, lemon zest and the vanilla extract and mix.<br />
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In a separate bowl sift together the dry ingredients or mix carefully with a fork. Combine dry mixture with wet and add the white chocolate chips, stirring until combined.<br />
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Roll the dough into balls, flattening two inches apart on the baking sheet. They will spread thin.<br />
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Bake 8-10 minutes.<br />
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Remove from baking sheet and let cool on a rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-maa8maOx8yY/TXrGI-5lR3I/AAAAAAAAAEE/S0_n4xcK5VU/s1600/DSCN2400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh3.googleusercontent.com/-maa8maOx8yY/TXrGI-5lR3I/AAAAAAAAAEE/S0_n4xcK5VU/s320/DSCN2400.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-41912280602117665712011-03-02T10:10:00.000-08:002011-03-16T12:44:56.164-07:00Blueberry Pie Greek Yogurt with Coffee Flavored "Crust"<div class="separator" style="clear: both; text-align: left;">Protein. It's important.</div><br />
So is pie.<br />
<br />
Let's eat pie everyday.<br />
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And do it responsibly. Yes, there is a way.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-uEsG-ZY5yt0/TW58GNbuh0I/AAAAAAAAADE/9k0ft-IMbYc/s1600/DSCN2463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-uEsG-ZY5yt0/TW58GNbuh0I/AAAAAAAAADE/9k0ft-IMbYc/s400/DSCN2463.JPG" width="300" /></a></div><a href="https://lh3.googleusercontent.com/-0urO0bb0Ddw/TW58ghcefnI/AAAAAAAAADI/OD6vMw-32vI/s1600/DSCN2463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://lh3.googleusercontent.com/-0urO0bb0Ddw/TW58ghcefnI/AAAAAAAAADI/OD6vMw-32vI/s640/DSCN2463.JPG" width="480" /></a><br />
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I like Greek yogurt because it's rich and can take me out to dinner. It's also got a great personality. Full of protein packed goodness.<br />
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You should buy a huge tub of plain Greek yogurt. It's easy to make your own flavors. Coffee's one of my favorite kinds of yogurt, so I choose it for this recipe. It also turns the yogurt a light brown color, which works out great for the "crust".<br />
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<b>Blueberry Pie Greek Yogurt Parfait</b><br />
<span class="Apple-style-span" style="font-size: x-small;">(serves 1)</span><br />
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3/4 cup plain or vanilla flavored Greek yogurt (if using vanilla yogurt omit honey and vanilla)<br />
1/2 teaspoon vanilla<br />
1-3 heaping teaspoon(s) honey<br />
1 teaspoon instant coffee(optional)<br />
1/3 cup frozen blueberries<br />
pinch of cinnamon<br />
1/3 cup (Heart to Heart and Go-Lean Crunch)<br />
2-3 walnuts chopped<br />
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Take out frozen blueberries. Add blueberries, cinnamon and just enough water to almost cover the bottom of the pan. Stir constantly on medium heat for 1-2 minutes. Decrease heat to low and let sit, stirring occasionally.<br />
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Measure out yogurt in a liquid measuring cup. Add honey, vanilla, and instant coffee. Mix throughly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-wWZ9IWPzCGI/TW5_HPPyhrI/AAAAAAAAADc/-EUnIzp2kD0/s1600/DSCN2454.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-wWZ9IWPzCGI/TW5_HPPyhrI/AAAAAAAAADc/-EUnIzp2kD0/s320/DSCN2454.JPG" width="240" /></a><a href="https://lh4.googleusercontent.com/-IBBhPTSxJyM/TW5-ifIsl6I/AAAAAAAAADQ/aGV7HIGszUk/s1600/DSCN2439.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh4.googleusercontent.com/-IBBhPTSxJyM/TW5-ifIsl6I/AAAAAAAAADQ/aGV7HIGszUk/s320/DSCN2439.JPG" width="240" /></a></div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Cook mixture in coffee maker for five minutes.... </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">Kidding.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-RD-THw3ixL8/TW5-nSTnz1I/AAAAAAAAADU/NrsSoFhp3aQ/s1600/DSCN2456.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: right;"><img border="0" height="236" src="https://lh3.googleusercontent.com/-RD-THw3ixL8/TW5-nSTnz1I/AAAAAAAAADU/NrsSoFhp3aQ/s320/DSCN2456.JPG" width="320" /></a><a href="https://lh3.googleusercontent.com/-9kpJcIhad3g/TW5-q2TpACI/AAAAAAAAADY/DUJZhMAQuAE/s1600/DSCN2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" height="243" src="https://lh3.googleusercontent.com/-9kpJcIhad3g/TW5-q2TpACI/AAAAAAAAADY/DUJZhMAQuAE/s320/DSCN2455.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Empty mixture into a bowl, smoothing down the yogurt in a circle, making a small crust on all sides.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Make sure the berry sauce is warm enough for your liking. Spoon blueberries onto the center of the yogurt. Pour remaining liquid around the edges. Sprinkle extra cinnamon on top.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-qmTHDG7TsIk/TW6Djpw22qI/AAAAAAAAADg/J0iILaqJTeE/s1600/DSCN2459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://lh3.googleusercontent.com/-qmTHDG7TsIk/TW6Djpw22qI/AAAAAAAAADg/J0iILaqJTeE/s400/DSCN2459.JPG" width="245" /></a><a href="https://lh3.googleusercontent.com/-YwdWPt9Ap2U/TW6DsqaSLlI/AAAAAAAAADk/nIGRLYs2_gQ/s1600/DSCN2458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://lh3.googleusercontent.com/-YwdWPt9Ap2U/TW6DsqaSLlI/AAAAAAAAADk/nIGRLYs2_gQ/s400/DSCN2458.JPG" width="240" /></a></div><br />
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<div class="separator" style="clear: both; text-align: left;">Add cereal and nuts.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-EIHrxkauaIk/TW6ETAEE15I/AAAAAAAAADo/ht9UCy2d2Oo/s1600/DSCN2465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://lh3.googleusercontent.com/-EIHrxkauaIk/TW6ETAEE15I/AAAAAAAAADo/ht9UCy2d2Oo/s400/DSCN2465.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Enjoy while still warm.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-EIHrxkauaIk/TW6ETAEE15I/AAAAAAAAADo/ht9UCy2d2Oo/s1600/DSCN2465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://lh5.googleusercontent.com/-ZAIH-zrhUvA/TW6EWQ01UOI/AAAAAAAAADs/xdck8KM0Kp8/s1600/DSCN2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh5.googleusercontent.com/-ZAIH-zrhUvA/TW6EWQ01UOI/AAAAAAAAADs/xdck8KM0Kp8/s400/DSCN2469.JPG" width="300" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-26375340690040034922011-02-28T18:05:00.000-08:002011-02-28T18:05:15.105-08:00Chocolate Peanut Butter CupsIf you've ever been on a college meal plan, you know the feeling of getting taken for a ride. So much money- so little edible food. You just want to get your money's worth, so you sneak things out of the dining hall. Maybe some cereal in a plastic cup, a sandwich wrapped in paper napkins or an entire pie---<br />
<br />
No?<br />
<br />
Just me?<br />
<br />
Kidding. I never stole a pie, but I did hear from a reliable source about someone who did.<br />
<br />
The point is, you never feel satisfied and you know why? 'Cause there's no milk to go with the cereal, so you chuck it. The sandwich went stale in your pocket and now the inside of your coat pocket smells like PB and J or <i>worse</i>, and last but not least, did you really need to eat that entire pie in one sitting?<br />
<br />
....Are you feeling okay? Do you need to sit down?<br />
<br />
The point is that are some wonderful things you can liberate from the hands of your dining hall/food court, if you are so inclined, that I guarantee you won't end up tossing out the next day.<br />
<br />
Like, I don't know, for example... you know those little plastic ketchup containers. About an inch wide, with a little plastic top? They've got a recycling sign on the bottom-<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-mGfdMJ7lubs/TWxJkRDMTOI/AAAAAAAAAC0/fv7zYWdUyvQ/s1600/DSCN2372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-mGfdMJ7lubs/TWxJkRDMTOI/AAAAAAAAAC0/fv7zYWdUyvQ/s320/DSCN2372.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Yeah, like that!<br />
<br />
Grab some and let's make some homemade chocolate peanut butter cups. You know you want to.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-SB3uywJ6HYo/TWxK9pbZsDI/AAAAAAAAAC4/N54uK8afj5A/s1600/DSCN2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-SB3uywJ6HYo/TWxK9pbZsDI/AAAAAAAAAC4/N54uK8afj5A/s320/DSCN2370.JPG" width="320" /></a></div><br />
<br />
<b>Chocolate Peanut Butter Cup(s)</b><br />
<span class="Apple-style-span" style="font-size: x-small;">Makes as many as you'd like.</span><br />
<br />
chocolate (dark chocolate is best)<br />
natural peanut butter<br />
mini-plastic ketchup containers<br />
aluminum foil(optional)<br />
<br />
For each cup you'll need one mini-bar of chocolate and about 1 tablespoon of peanut butter. I think the perfect peanut butter to chocolate ratio is a personal thing, but I believe the more peanut butter the better!<br />
<br />
Prepare your mold. Take out the ketchup container. If you find the plastic to be too flimsy to use as a mold, line the cup(s) with aluminum foil. Use one continuous strip, pressing center into cup, bending excess foil over edge. To avoid getting bits of aluminum stuck in the chocolate, smooth down sides.<br />
<br />
Melt the chocolate. There are three easy ways to do this.<br />
<br />
If using a microwave, place in a microwave proof bowl and zap ten seconds at a time. Stir the chocolate when it begins to melt. When the chocolate is completely melted, remove bowl.<br />
<br />
If you have a stove melt small amounts of chocolate in pan, stirring constantly. Remove from heat immediately when melted to avoid burning.<br />
<br />
For larger batches, use a double boiler. You can make one with two pans, one larger than the other. In the larger pan boil water. Place smaller pan over boiling water, allowing it to rest in the liquid. Melt chocolate in top pan, stirring constantly. Remove from heat when melted.<br />
<br />
Pour about a centimeter's worth of chocolate into your prepared molds. Place a dollop of creamy peanut butter in the center of each, smoothing down slightly. Fill the rest of the mold with the melted chocolate.<br />
<br />
Place the candy in the freezer, allowing it to harden. Take out a few minutes before you want to enjoy. Cups should come out of the plastic easily.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-m6BbMGAaBQk/TWxPX9R6ksI/AAAAAAAAAC8/BbU0KHx47Lc/s1600/DSCN2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://lh6.googleusercontent.com/-m6BbMGAaBQk/TWxPX9R6ksI/AAAAAAAAAC8/BbU0KHx47Lc/s320/DSCN2365.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Be warned, these are addicting. The natural peanut makes a wonderfully nutty filling.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">They melt in your hands and your mouth, so store either in freezer or fridge until your ready to eat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-SXyUuMgsSFA/TWxQJp_9lqI/AAAAAAAAADA/nt_7s8e6PvI/s1600/DSCN2363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-SXyUuMgsSFA/TWxQJp_9lqI/AAAAAAAAADA/nt_7s8e6PvI/s320/DSCN2363.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-12712334395450173162011-02-23T06:49:00.000-08:002011-02-23T06:52:28.890-08:00Greek Yogurt Single Layer ParfaitLet's work out.<br />
<div><br />
</div><div>Grab our sweatpants and walk to the gym, with tunes in our pockets and crappy headphones that fall off when we run.</div><div><br />
</div><div>Let's burn away the extra fat and calories and stress of the week and just concentrate on ourselves for one small portion of the day.</div><div><br />
</div><div>And then, when we get back, let's eat this protein packed lunch. 'Cause we deserve it.</div><div><br />
</div><div>The raisins and cereals add natural sweetness to the tangy yogurt.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-w9IWLPBV8_s/TWUZwoA8qoI/AAAAAAAAACk/nZXOQlNsfN8/s1600/DSCN2239_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-w9IWLPBV8_s/TWUZwoA8qoI/AAAAAAAAACk/nZXOQlNsfN8/s400/DSCN2239_2.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Greek Yogurt Single Layer Parfait</b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-small;">serves 1</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 tub single serving Honey Flavored Greek Yogurt</div><div class="separator" style="clear: both; text-align: left;">1/2 cup cereal mixture (Kashi Go-Lean Crunch, several biscuits of shredded wheat crushed, bran flakes)</div><div class="separator" style="clear: both; text-align: left;">1/8-1/4 cup raisins</div><div>1 tsp mini-chocolate chips</div><div><br />
</div><div>Empty yogurt into bowl. Add remaining ingredients. Mix. Enjoy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jqJVDUSWeVg/TWUdj-BnOSI/AAAAAAAAACw/CBggn_vFZRQ/s1600/DSCN2240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-jqJVDUSWeVg/TWUdj-BnOSI/AAAAAAAAACw/CBggn_vFZRQ/s320/DSCN2240.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EJh02XMKexQ/TWUdOfBSUnI/AAAAAAAAACs/6lQGpXiI8Uo/s1600/DSCN2241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-EJh02XMKexQ/TWUdOfBSUnI/AAAAAAAAACs/6lQGpXiI8Uo/s320/DSCN2241.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><br />
</div>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com1tag:blogger.com,1999:blog-6577723828790687962.post-17884602694025106782011-02-21T06:25:00.000-08:002011-02-21T06:46:54.781-08:00Chocolate Chip Peanut Butter Banana BreadGood morning! The sun is shining, the birds are singing, the bananas have gone rotten- wait...<br />
<br />
Oh, not again.<br />
<br />
Sigh.<br />
<br />
On the bright side, you could always make banana bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HdXmTLqpqhk/TWJuJisC43I/AAAAAAAAACY/nj4Ex4-sk04/s1600/DSCN2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HdXmTLqpqhk/TWJuJisC43I/AAAAAAAAACY/nj4Ex4-sk04/s400/DSCN2298.JPG" width="400" /></a></div><br />
And this particular recipe is definitely worth it. Peanut and chocolate. Together. Is it possible to go wrong?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JaxUEmoOhvc/TWJuDACM2yI/AAAAAAAAACQ/X10pCpGAiaY/s1600/100_5041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://3.bp.blogspot.com/-JaxUEmoOhvc/TWJuDACM2yI/AAAAAAAAACQ/X10pCpGAiaY/s400/100_5041.JPG" width="400" /></a></div><br />
No. No, it's not.<br />
<br />
The best part about this recipe is that it's low in butterfat since the majority comes from the peanut butter, which is a healthy fat.<br />
<br />
So if you, like me, bought bananas with the best of intentions or maybe just grabbed a few bananas from the all-you-can-eat dining hall/food court, your best option is to grab a fork and start mashing.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TqAtvqSgilc/TWJum5hfwRI/AAAAAAAAACc/zUmQ0IZqY6M/s1600/DSCN2294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-TqAtvqSgilc/TWJum5hfwRI/AAAAAAAAACc/zUmQ0IZqY6M/s320/DSCN2294.JPG" width="320" /></a></div><br />
Yum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5QtEmShKy8k/TWJuGRcirlI/AAAAAAAAACU/cgOXtK2AvFI/s1600/100_5040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-5QtEmShKy8k/TWJuGRcirlI/AAAAAAAAACU/cgOXtK2AvFI/s400/100_5040.JPG" width="298" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: inherit;">Chocolate Chip Peanut Butter Banana Bread </span><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">(adapted from </span></span><a href="http://www.joythebaker.com/blog/2011/02/peanut-butter-banana-bread/"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">Joy the Baker</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;"> from </span></span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002012776"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">Cooking Light</span></span></a><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">)</span></span><br />
<span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-family: inherit;">(makes 1 9x5 inch loaf pan)</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups mashed ripe bananas</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/3 cup plain or vanilla fat free yogurt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/3 cup creamy all-natural peanut butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 tablespoons butter melted</span><br />
2 eggs<br />
1/2 cup granulated sugar<br />
1/2 cup packed brown sugar<br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 cup all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 teaspoon cinnamon</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 cup mini chocolate chips</span><br />
<span class="Apple-style-span" style="color: #0e0e0e;"><span class="Apple-style-span" style="line-height: 29px;"><span class="Apple-style-span" style="color: #cccccc;"><br />
<span class="Apple-style-span" style="color: #666666;"> Preheat oven to 350 degrees. Grease and flour a loaf pan.<br />
<br />
Whisk flours, baking soda, salt, and cinnamon together in a large bowl.<br />
<br />
Melt the butter either in a small pan, stirring constantly or in a microwave in a microwave safe bowl, ten seconds at a time.<br />
<br />
In a separate bowl, mash bananas with a fork. Add yogurt, peanut butter and melted butter, blending together well. Then whisk in eggs and sugars, making sure there are no clumps remaining.Add two mixtures together, folding until well combined.<br />
Pour mixture into prepared loaf pan. Bake for 55 to 65 minutes. Check with a toothpick inserted into the center of the loaf. When it comes out clean, it's done.</span></span> <span class="Apple-style-span" style="color: #666666;"><br />
<br />
Place loaf pan onto a cooling rack. Leave for 20 minutes or so to cool and then loosen with a plastic knife to avoid scratching. Flip pan over, releasing loaf and allow to continue cooling on a wire rack.<br />
<br />
For best results, consume while bread is still warm from the oven. Top with peanut butter or nutella. Or both.</span> <br />
<br />
</span></span>Lizahttp://www.blogger.com/profile/02686483294301028152noreply@blogger.com0