tag:blogger.com,1999:blog-62951879316777141132024-02-18T21:57:52.909-06:00Butter Believe ItUnknownnoreply@blogger.comBlogger65125tag:blogger.com,1999:blog-6295187931677714113.post-35212493689359222132013-10-31T20:45:00.001-05:002013-10-31T20:45:55.750-05:00Apple Walnut Pull Apart Bread <h2>
<em><span style="font-family: Georgia, "Times New Roman", serif;">Apple Walnut Pull Apart Bread</span></em> </h2>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-f2oUo5yVLY4/UnMBQHxRhOI/AAAAAAAAAZQ/7qmER821U0M/s1600/apple+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-f2oUo5yVLY4/UnMBQHxRhOI/AAAAAAAAAZQ/7qmER821U0M/s320/apple+bread.jpg" width="240" /></a></div>
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Whatever happened to all things fall? I mean now it's just pumpkin, pumpkin, pumpkin. No squash, no apples, no pears. When did pumpkin become the only flavor available while you enjoy the changing leaves and crisp, cool air? I am not here to say that I do not love pumpkin, I am quite a devoted fan on the contrary. But my taste buds enjoy more than one flavor, especially in a world that is bursting with them. So I simply cannot enjoy fall properly without apples, squash, and pears. And frankly, if you claim to be a lover of the fall, that it is absolutely your favorite season, that you wish it was nearly year round, you can hardly make that claim while only supporting the big, orange gourd. Perhaps now you feel that you have only been half heartedly in love with fall now that you have discovered you've left out the other produce delights it has to offer. But do not despair, there is an entire month of fall left to relish it whole, not just in pumpkin.</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"><strong><u>Ingredients</u></strong></span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">24 frozen dinner rolls thawed</span><br />
<span style="font-family: Georgia;">2 Granny Smith apples, diced</span><br />
<span style="font-family: Georgia;">1 Gala apple, diced </span><br />
<span style="font-family: Georgia;">2/3 c. brown sugar</span><br />
<span style="font-family: Georgia;">1 c. walnuts finely chopped</span><br />
<span style="font-family: Georgia;">1 tsp. cinnamon</span><br />
<span style="font-family: Georgia;">4 T. butter, melted</span><br />
<span style="font-family: Georgia;"></span><br />
<strong><u>Directions</u></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Preheat oven to 350 degrees. Grease a bundt pan with butter</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Mix together the chopped apples, brown sugar, walnuts, and cinnamon until well combined.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Using a pair of clean kitchen scissors, cut each roll into thirds.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Place a third of the cut roll pieces in the bottom of the bundt pan. Drizzle about a third of the melted butter on top of the roll pieces. Then top with a third of the apple mixture. Repeat layers two more times, until ingredients are all used up.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Let rise in a warm place for about an hour (or until rolls have doubled in size).</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Bake for 30-35 minutes, until tops are golden brown and the middle rolls are done (I baked for 35 just to make sure the middle and bottom weren't doughy any longer).</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I drizzled some dulce de leche I had left over from my clearance score at Williams Sonoma but you could easily leave this part out, make your own caramel, or make a glaze of powder sugar and milk. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Life is better homemade!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>-LL</em></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-54204983736723340722013-09-30T22:40:00.002-05:002014-03-20T01:29:40.890-05:00Honey Cinnamon Caramel Corn<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWIFrE-cxIRUf0KlFV_GOAp0wli8nfIw1dEa7VAhCkTwZgevQ8RPtLU5qm8BVRjpCDAwf5omDq5tAcjRgSmsOjl8DB4zLa7Waik0-AP7fRfaGM1UkR3XQtH7Pp-ny-Dddsrc4MOwx3h7j/s1600/Honey+Cinnamon+Popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAWIFrE-cxIRUf0KlFV_GOAp0wli8nfIw1dEa7VAhCkTwZgevQ8RPtLU5qm8BVRjpCDAwf5omDq5tAcjRgSmsOjl8DB4zLa7Waik0-AP7fRfaGM1UkR3XQtH7Pp-ny-Dddsrc4MOwx3h7j/s1600/Honey+Cinnamon+Popcorn.jpg" height="400" width="327" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b> </b><br />
<b> </b>This is one of my most favorite caramel corn recipes I've created. I researched various recipes on the internet and came up with this one all on my own. Looking back at a lot of the recipes on this blog, you can tell that I'm a huge honey fan; for this recipe I've used it again in place of Karo syrup. After the caramel corn has dried/cooled the end result is still slightly sticky because I don't put it in the oven to harden it more, but I (and every one else who I've given this too) seems to like it better this way anyway. Instead of a hard caramel corn it's more like a sticky toffee caramel corn, as far as texture goes. The cinnamon is what makes this recipe great--it provide the warm and loving effect that is perfect for the fall/winter/holiday season. The peanuts, though optional, provide an extra level of texture which I love. In fact, I think I'll make this again to gives as gifts during Christmas!<br />
<b><br /></b>
<b> </b><br />
<b><br /></b>
<b>Ingredients</b><br />
3 quarts popped popcorn<br />
3/4 cups honey roasted peanuts (optional)<br />
1/2 cup (1 stick) butter<br />
1/2 cup brown sugar<br />
1/2 cup honey<br />
1 teaspoon cinnamon<br />
1/4 teaspoon baking soda<br />
<br />
<br />
<b>Directions</b><br />
--Have all your popcorn pre-popped and in an extra large bowl. (I used 1/2 cup of kernels in a whirley-pop.) Mix in about half of the peanuts. Set the other half aside for now. Also lay out a large section of wax paper on your counter/table for when you cool the caramel corn.<br />
<br />
--In a small saucepan over medium heat, combine the butter, brown sugar, and honey. Dissolve all ingredients and bring to a low boil, allowing to bubble (<i><b>not a heavy boil</b></i>) for about 4 minutes.<br />
<br />
--Remove from heat and mix in the cinnamon and baking soda. Pour over the popcorn.<br />
<br />
--Scatter in the rest of the peanuts and mix everything together thoroughly, trying to make sure everything is covered.<br />
<br />
--Lay the caramel corn in a flat layer on the wax paper sheets and allow to dry/harden. The end result will still be a bit sticky. (If you wanted you could even roll the popcorn into balls before the caramel completely cools.)<br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
--<i>H</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-87623066322802449192013-08-31T23:35:00.001-05:002014-03-20T01:28:04.603-05:00Honey Oat Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_1qQfyX-jpvjG8Qr0NQCu5C4IEme-gY0sS_hHjbVp696MK7VBUY8qBOqaCifmO47H4P_EHN0uTcdAXKUe2m8Af2WiKUIYcGrjcqa2dKbMwGTBxTc_RKcE6AyxZ96D37IIKlew0w4dmK_/s1600/Honey+Oat+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_1qQfyX-jpvjG8Qr0NQCu5C4IEme-gY0sS_hHjbVp696MK7VBUY8qBOqaCifmO47H4P_EHN0uTcdAXKUe2m8Af2WiKUIYcGrjcqa2dKbMwGTBxTc_RKcE6AyxZ96D37IIKlew0w4dmK_/s1600/Honey+Oat+Bread.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Hi. Me again. Bread again. Love again. I'd been wanting to make this bread for some time and I finally got around to making it this summer with the help of two sets of tiny hands. My nieces had decided they wanted to having a baking day and I decided they needed to learn how to make bread. Fun was had by all. I actually made two loaves that day--one per kid--and the above picture is the one I made with the youngest.<br />
She did everything she could on her own: I measured, she dumped, she stirred, I finished stirring, she kneaded, I finished kneading, etc. It was so much fun and a great memory for me that I'll never forget. I hope my girls (sorry sister, I call them mine too) won't forget that day either!<br />
The bread itself is deliciously sweet from the honey and nutty from the oats. It's perfect for snacking, toasting, slicing for sandwiches, or whatever you want to do with it. If a 4 and a 7 year old can make this bread on their (mostly) own, then so can you. Why not give it a whirl?<br />
<br />
<br />
<b><u><span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Honey Oat Bread</span></u></b><br />
Recipe barely adapted from <a href="http://bakingdom.com/2011/09/homemade-honey-oat-bread.html" target="_blank">Bakingdom</a><br />
<i>Makes 1 loaf</i><br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li>3 cups all-purpose flour</li>
<li>3/4 cup oats </li>
<li>1/4 oz packet of yeast</li>
<li>1 1/2 teaspoons salt</li>
<li>1 cup warm milk </li>
<li>1/4 cup warm water </li>
<li>2 tablespoons butter, melted</li>
<li>1/4 cup honey </li>
<li>2 tablespoons honey </li>
<li>2 tablespoons oats</li>
</ul>
<br />
<br />
<br />
<b>Directions</b><br />
--In a small bowl, pour in your water (about 110 degrees F) add a pinch of sugar (this gives something for the yeast to feed on) and then sprinkle your yeast packet over the water. Let sit until it gets frothy. Then add the warmed milk (110-ish degrees), melted butter, and honey. (The butter should melt in the liquid if you don't melt it beforehand.)<br />
<br />
--In a separate large bowl whisk together the flour, oats, and salt. Then pour the contents of the small bowl into the large bowl. Mix together with a wooden spoon until it all comes together, eventually resorting to mixing by hand. Knead the dough for about ten minutes, until it's smooth and elastic. Add more flour or water if necessary.<br />
<br />
--Place the dough into a greased bowl, cover the bowl with a towel, and let it rise until doubled (30 min to an hour).<br />
<br />
--On a lightly floured surface, flatten the dough into a 9 x 12 rectangle with your hands or rolling pin. Roll the dough into a log (grabbing from the 9 inch size to roll) and tuck/pinch the sides and seams. Place the dough log in a greased/floured 9 x 5 loaf pan, cover with a towel, and let the dough double again (30 min to an hour).<br />
<br />
--Meanwhile, preheat the oven to 350 degrees.<br />
<br />
--After the final doubling, sprinkle the remaining honey and oats over the top of the loaf. Bake 40-50 minutes. (Internal temp is apprx. 190 degrees.)<br />
<br />
*You can have water in the oven in a separate pan to ensure your bread doesn't dry out, but I was lazy and didn't do it. The bread still tasted awesome.<br />
<br />
<br />
<br />
Happy Baking!<br />
--<i>H</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-73135906343704243362013-07-07T19:06:00.000-05:002013-07-09T23:52:59.658-05:00Beer Battered Fish Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eNkQX6w8PKQ/Udn2ZvJLszI/AAAAAAAAAYg/Wj-ZM6qee_8/s1600/tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-eNkQX6w8PKQ/Udn2ZvJLszI/AAAAAAAAAYg/Wj-ZM6qee_8/s320/tacos.jpg" width="240" /></a></div>
<div align="center">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><u><strong>Beer Batter Fish Tacos</strong></u></span></div>
<div align="center">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><u><strong></strong></u></span> </div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Summer is in full swing complete with backyard BBQs, lazy days by the pool, and refreshing adult beverages. If you've ever cooked anything <strike>on the grill</strike> and never slipped in some of that beverage, let me be the first to call you a liar. Booze cannot only improve the length of you life, but the taste of your food as well. Yeah, yeah, everything in moderation and all that. I'm not talking about putting a half bottle of Jack into your BBQ sauce, that might be a bit excessive, but a splash or two will certianly have your chicken and ribs singing all the way to your plate. </span></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">I cannot take credit for these delicious tacos that you see up there, it all goes to my brother who is somewhat of a genius on the grill. Everytime I'm home, he's whipping up something wonderful and manly on the grill. I didnt get to taste his creation in person but he texted me the recipe and suggested maybe if I liked it, it could make the blog. I made some alterations based on his feedback from when he made them, and I must say they are the best, most flavorful fish tacos I've ever had in my life! So here they are complete with chiptole mayo!!</span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Beer Batter Fish Tacos w/ Chiptole Mayo</span></u></strong></div>
<div style="text-align: left;">
<span style="font-family: Georgia; font-size: x-small;">courtesy of Kale - brother of the blog</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia; font-size: x-small;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia;"><strong>Beer Batter Fish</strong></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 lbs of fish (cod, walleye, etc)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 cups flour + 1/2 cup for dredging</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 1/4 cups dark beer </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 tsp pepper</span></div>
<div style="text-align: left;">
1 tsp garlic powder</div>
<div style="text-align: left;">
<span style="font-family: Georgia;">3 egg yolks, whisked</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia;"><strong>Chipotle Mayo</strong></span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">1 cup mayo</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 T capers, drained</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 T bread and butter pickles, diced</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">1 1/2 tsp lime juice</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">2 chipotle chilis in adobo</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia;">1/4 head shredded cabbage</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;">flour or corn tortillas</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u></u></strong></span></div>
<div style="text-align: left;">
<strong><u><span style="font-family: Georgia;"></span></u></strong>Heat 2 inches of oil (peanut or canola) in a cast iron skillet on the grill. Mix all of the in beer batter ingredients together in a medium bowl and set aside. Mix all the ingredients for the chipotle mayo in a small bowl and set in the fridge until ready to serve. </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Cut the fish into desirable sized pieces, sprinkle with salt and pepper, and then coat lightly in 1/2 cup of flour. Immediately drop the coated fish into the batter and let the excess drip off before you drop them into the hot oil. Once browned on the first side, about 5-6 minutes, flip over and brown the second side for a couple of minutes. Once done, remove from oil and allow to drain on newspaper or paper towels.</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Heat the tortillas on the grill while you are cooking the fish. Top each tortilla with shredded cabbage, 1-2 pieces of fish and a healthy dose of chipotle mayo. Serve immediately...with an icy beverage of choice!</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Thanks again to my brother for his awesome contribution to our little blog and filling the gap between dainty desserts and healthy fare with something a bit more manly!</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
In the famous words of my brother,</div>
<div style="text-align: left;">
<em>Giddy up!</em></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-20399720201846077592013-06-10T23:19:00.001-05:002014-03-20T01:32:47.300-05:00Rhubarb Custard Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcJb5aTQpxe3ISvxE8ntmvz2tXy3rzYgDWL3d5ZnBna4iYSJSnx_fSfbdTFWkk4EJSaCx7V5MDpP0QQP-kNQdfOoJl95fyDrwB-E9fSK_BOIHOieMWCuDfTMLvoShXUZZ3rOSioImqlDP/s1600/Rhubarb+Custard+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMcJb5aTQpxe3ISvxE8ntmvz2tXy3rzYgDWL3d5ZnBna4iYSJSnx_fSfbdTFWkk4EJSaCx7V5MDpP0QQP-kNQdfOoJl95fyDrwB-E9fSK_BOIHOieMWCuDfTMLvoShXUZZ3rOSioImqlDP/s1600/Rhubarb+Custard+Bars.jpg" height="296" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
There are many things about summer that I love: warmer weather, jet skiing, swimming, being able to do things without a jacket, watermelon . . . But one of the things I really love, yet somehow forget to associate with summer is rhubarb. We only have it in warmer weather, yet because it's not as sweet as strawberries or as refreshing as popsicles, I think it tends to get overlooked. In that sense I suppose I have a hypocritical love for the rhubarb, saying I overlook it, but I really don't! Overlook it, that is. I just forget that it technically goes with summer, not fall.<br />
Anyway, the point is, I love rhubarb. I used to eat it in the back yard raw, dipping the stalk into a cup of sugar. My grandmas made the best rhubarb pies, strawberry-rhubarb jam, and amazing bars. I was too impatient to ask one of my grandmas for her bars recipe (I needed to make something the same day somebody gave me an entire bag full) so I went online to find some that were similar. These Rhubarb Custard Bars were what I came up with, and they were <i>wonderful</i>. Both of my grandmas happened to be in town at the same time and I made them both try them. I would just like to add the very important fact that these bars are <b>double-grandma approved</b>.<br />
<br />
<br />
<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><u><b>Rhubarb Custard Bars</b></u></span><br />
<span style="font-size: x-small;">Recipe from <a href="http://www.rhubarbinfo.com/bar" target="_blank">The Rhubarb Compendium</a></span><br />
<br />
<b>Ingredients</b><br />
<i>For the Crust</i><br />
1 1/4 cup all-purpose flour<br />
1/2 cup sugar<br />
1/2 cup butter, room temperature<br />
<br />
<i>For the Filling</i><br />
1 cup sugar<br />
1/4 teaspoon salt<br />
2 Tablespoons flour<br />
4 eggs<br />
1 teaspoon vanilla<br />
4-5 cups diced rhubarb (I used 5)<br />
<br />
<br />
<b>Directions</b><br />
--Preheat oven to 350 degrees<br />
<br />
<i>For the Crust</i><br />
--Whisk flour and sugar together, then cut in butter with a pastry blender until all your butter bits are pea-sized.<br />
<br />
--Grease a 9x13 inch baking pan, then press the in the dough in an even layer.<br />
<br />
--Bake for 10-12 minutes, until lightly browned.<br />
<br />
<i>For the Filling</i><br />
--In a large bowl, whisk together the sugar and flour, then add the eggs and vanilla. Blend together, then add the rhubarb and stir until everything is thoroughly covered.<br />
<br />
--Pour the filling over the partially baked crust, then continue baking for 30-35 minutes.<br />
<br />
--Serve it warm, and if you have leftovers enjoy it cold as well!<br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
<i>--H</i><br />
<h4 style="font-family: 'Trebuchet MS', Verdana, Arial, serif; font-size: 14px;">
</h4>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-44806212596117330342013-05-27T19:30:00.001-05:002013-05-27T19:30:25.924-05:00Lemon Blueberry Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Kcww8wh1bIs/UaPzXe8X0XI/AAAAAAAAAW8/bt4WnFYCKdw/s1600/LBdoughnut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Kcww8wh1bIs/UaPzXe8X0XI/AAAAAAAAAW8/bt4WnFYCKdw/s320/LBdoughnut.jpg" width="240" /></span></a></div>
<div style="text-align: center;">
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;"></span></u></strong> </div>
<div style="text-align: center;">
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Lemon Bluberry Doughnuts</span></strong></div>
<div align="left" style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div align="left" style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Oh, the things that summer brings! Honestly, I find it hard to commit to a favorite season. I know some are fall fanatics, obsessing over all things cinnamon and pumpkin, others welcome winter with woolen mittens wrapped around red Starbucks cups.Then there are those that bask in the warmth of the sun and savor backyard BBQ's and wedges of watermelon or even the bright newness of spring's fresh flavors. But I have to tell you, I love all of the seasons. All of these things! I feel like that meme with the cartoon sceaming "Pin all the things!" I can't help it, I happen to like having my cake and eating it too. Which, has never really made sense to me. If I have cake, why wouldn't I eat it? Is there some rule that I'm unaware of that says if you have cake, you can't eat it? Because that would be a ridiculous rule. Down right stupid actually. Of course you eat the cake. Anyways, that went down a rabbit hole fast, let's get back to the doughnuts and the delicious taste of spring and summer that is poured into them. These little delights are acutally quite healthy for you and not going to ruin your dreams of flaunting that two-piece any time soon, so keep calm and eat the doughnut.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-156RS8d3fG4/UaP2uBKeryI/AAAAAAAAAXM/SFkY3bovvPk/s1600/LBdoughnut3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-156RS8d3fG4/UaP2uBKeryI/AAAAAAAAAXM/SFkY3bovvPk/s320/LBdoughnut3.jpg" width="240" /></span></a></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span></div>
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Lemon Blueberry Doughnuts</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup whole wheat flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup all purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup coconut sugar (or granulated)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 tsp baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 tsp baking soda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 egg</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup plain yogurt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 Tbsp coconut oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 Tbsp lemon juice, plus zest of one lemmon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 cups blueberries (fresh or frozen)</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Extra lemon zest</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Granulated sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong><u>How-to:</u></strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 375 degrees. Lightly grease doughnut pan. If you don't have one, a muffin tin will work. </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Combine all wet ingredients--except the bluberries--into one bowl and all of the dry ingredients into another bowl. Gently stir the wet into dry until just mixed. Fold in the blueberries. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Divide the batter among the doughnut pan or muffin tin and bake for 10 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the lemon zest to the extra sugar and sprinkle on top of the doughnuts right out of the oven. The heat and steam will help it stick to the tops without any extra butter or messy shaking in a bag. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy 3 of these little beauties for the same caloric damange as one from your local doughnut shop. Yep, you are welcome! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">Life is always better homemade,</span></em><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">~LL</span></em><br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-48395300274059177642013-05-06T13:47:00.000-05:002013-05-06T13:48:35.021-05:00Carrot Cake Granola<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wsF5rr77x3o/UYfjtmGOj8I/AAAAAAAAAWY/_ggosWBXVlo/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-wsF5rr77x3o/UYfjtmGOj8I/AAAAAAAAAWY/_ggosWBXVlo/s320/photo.JPG" width="297" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div align="center">
<u><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Carrot Cake Granola</strong></span></u></div>
<div style="text-align: left;">
<u><span style="font-family: Georgia, "Times New Roman", serif;"></span></u> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Ah, granola, the breakfast of choice for many fitness fanatics across the country. But is it healthy for you? A quick look at the ingredients on any sort of store bought granola reveals additives, preservatives and fillers all of which are completely uncessary. Excess sugars, and in many cases trans fats, leave the helpless granola on my black list quite often. Not to mention the fact that a 11.5 oz bag can cost over $6! Who really has the luxury to pay nearly $2 an ounce for some glorified oats? Not this gal. So for all the aforementioned reasons, I prefer to make my own. Honestly, I'm kinda over everything being packaged and presented to me from someone else like it's supposed to be better just because you stamp a big ol' trademark on it. I mean seriously, nothing is simply homemade anymore. Are we that lazy or that busy that we can't be bothered to combine ingredients, grate cheese, or boil water? Maybe you are that busy...or lazy...so maybe this blog is not for you. Which is fine, to each their own. But have any of you ever tried to make an entire meal from scratch just to see what it would <em>taste</em> like? I'm telling you, packaged and processed with not find their way into your cart thereafter. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">*Geez, get off your soapbox already*</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Sorry, sometimes I'm just get swept away in the tides of yesteryear when life was a slower, simpler, and a bit more wholesome. Just do me a favor, make one thing--just one--completely from scratch and tell me you don't see and taste a difference. I'm betting you'll feel a difference too, head held high, shoulders back. Because <em>you</em> made it, not Betty Crocker, whoever that lady is.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Carrot Cake Granola</span></strong></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></u></strong></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups rolled oats</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup unsweetened shredded coconut (flakes would work too)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">3/4 cup finely shredded carrots </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup coconut oil</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup maple syrup</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup coconut sugar (or applesauce, brown sugar, agave, etc)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp salt</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp nutmeg (less if it's freshly grated)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 raisins or dates </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 pecans or walnuts</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Instructions</span></u></strong></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Combine oats, coconut, and carrots and set aside. In a saucepan, combine the coconut oil, maple syrup, and coconut sugar over medium heat. Once melted, stir in the vanilla and spices. Pour over the dry ingredients and mix until everything is combined. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Spread on a parchment lined backing sheet. Bake at 325 for 30 minutes. Stir and bake another 15 minutes. Be careful to watch for burning. </span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">Once removed from the oven add in the nuts and dried fruit. Store in an airtight container.</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;">That's it. That is what you pay $6 for at the store...</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<em><span style="font-family: Georgia, "Times New Roman", serif;">Life is better homemade,</span></em></div>
<div style="text-align: left;">
<em><span style="font-family: Georgia, "Times New Roman", serif;">~LL</span></em></div>
<div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span> </div>
<div style="text-align: left;">
<u><span style="font-family: Georgia, "Times New Roman", serif;"></span></u></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-88411268658032451012013-04-25T23:19:00.002-05:002015-06-21T21:57:27.166-05:00Orange Dreamsicle Cookies<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMHznz5BVXT_ftl1rnYc9PmAr9sxBI-E1gueHIpjuCqN_xxlNix6SCqmfdR2Ma6jeaVuGiH4oE8LcYqLNZMWxZAPXvoAGyW3CLR_dJJyIZZhwggFUdWssQJDg1YyursJmDBacYXOv2WQa/s1600/Orange+Dreamsicle+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMHznz5BVXT_ftl1rnYc9PmAr9sxBI-E1gueHIpjuCqN_xxlNix6SCqmfdR2Ma6jeaVuGiH4oE8LcYqLNZMWxZAPXvoAGyW3CLR_dJJyIZZhwggFUdWssQJDg1YyursJmDBacYXOv2WQa/s400/Orange+Dreamsicle+Cookies.jpg" width="332" /></a></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: left;">
Once upon a time I made <a href="http://butter-believe-it.blogspot.com/2012/06/lime-sugar-cookies.html" target="_blank">Lime Sugar Cookies</a> and I suggested substituting other citruses for the lime. These cookies are just that, but also a couple other changes: instead of lime I used orange, I added white chocolate chips, and I didn't roll them in sugar before baking. Thus Orange Dreamsicle Cookies entered my life. See how fun and easy it is to come up with a completely different dessert/snack?</div>
<div class="separator" style="clear: both; text-align: left;">
For me, what really make these cookies awesome are the white chocolate chips, adding a creamy deliciousness only they can. (Actually, I've decided the only reason I like macadamia nut cookies is because of the white chocolate chips. But that's a whole different story. Speaking of different stories, see that pattern under the cooling rack in the picture? That's my new apron my sister gave to me for my birthday!) The orange comes through nicely, too, creating a refreshing cookie. Betchya never thought you'd hear those two words together. If you really wanted to, I suppose you could add orange food coloring for added "orange" effect, but I like them the way they are. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvUBx6cE7DMOt4RYWHWQYV5JF1Ybr481nM8QklyaGvl5EsSW2k_AepJxoNZHVNAEJnsxxjVASjkaEKcSz4334MG9csGTDb93edA-hm2T-wEEYiYjtAfr3SWTI4dS52l248LqYfV80JUlx/s1600/Orange+Dreamsicle+Cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvUBx6cE7DMOt4RYWHWQYV5JF1Ybr481nM8QklyaGvl5EsSW2k_AepJxoNZHVNAEJnsxxjVASjkaEKcSz4334MG9csGTDb93edA-hm2T-wEEYiYjtAfr3SWTI4dS52l248LqYfV80JUlx/s400/Orange+Dreamsicle+Cookies+2.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><b><u>Orange Dreamsicle Cookies</u></b></span><br />
<span style="font-family: inherit; font-size: x-small;">Adapted from </span><a href="http://www.mybakingaddiction.com/chewy-lime-sugar-cookies/" style="font-family: inherit; font-size: small;" target="_blank">My Baking Addiction</a><br />
<br />
<div class="MsoNormal">
<span style="font-family: inherit;"><br />
<i>Makes about 3 dozen cookies</i></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><b>Ingredients</b><br />
<!--[endif]--><o:p></o:p></span></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal"><span style="font-family: inherit;">3 cups
all-purpose flour<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1
teaspoon baking soda<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1/2
teaspoon baking powder<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1/2
teaspoon salt<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1 cup
butter, softened<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1 1/2
cups white sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1 egg<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1
teaspoon vanilla<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1/4
cup orange juice (one orange)<o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: inherit;">Zest
of one orange (you can use less if you want, but I like it better with most of the zest)</span></li>
<li class="MsoNormal"><span style="font-family: inherit;">1 cup white chocolate chips</span></li>
</ul>
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: inherit;"><br />
<br />
<br />
<b>Directions</b><br />
--Preheat your oven to 350 degrees Fahrenheit and line two cookie sheets with
parchment paper.<br />
<br />
--Whisk together the flour, baking soda, baking powder, and the salt in a bowl
and set aside for later.<br />
<br />
--In the bowl of a stand mixer, cream together the butter and sugar. Beat until
it's really fluffy.<br />
<br />
--Add the egg, vanilla, orange juice, and orange zest. Mix until thoroughly
combined.<br />
<br />
--Stir in the flour mixture a little bit at a time. Combine thoroughly. Mix in the white chocolate chips.<br />
<br />
--Roll cookie dough into 1-in balls and place them on the parchment-lined cookie sheets, about 1
1/2 - 2 inches apart.<br />
<br />
--Bake for 8-10 minutes.<br />
<br />
--Let cool on the cookie sheet for a couple minutes before moving them to a
wire rack.<br />
<br />
--Enjoy!</span>
<br />
<br />
<br />
<br /><span style="font-family: Times, Times New Roman, serif;">
Happy Baking!</span></span><br />
<span style="font-size: 11pt; line-height: 115%;"><span style="font-family: Times, Times New Roman, serif;">--<i>H</i></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-29055737670486348982013-04-07T00:12:00.003-05:002014-03-20T01:37:07.791-05:00Banana Cream Pie Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faglMcMU_i9JsRGo1NIiCGvLIuU_M6po_8tn3J0SZsTGtQHB-2m7WQWF00qlHsxzUf_0FudZdcAHDizF-N5vgL5IBZGQ6D1UdwiaL4krBteT0TbirgXYJ4wE3k7JI2UL8JJ0ZU4xCHsf/s1600/Banana+Cream+Pie+Rice+Krispies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1faglMcMU_i9JsRGo1NIiCGvLIuU_M6po_8tn3J0SZsTGtQHB-2m7WQWF00qlHsxzUf_0FudZdcAHDizF-N5vgL5IBZGQ6D1UdwiaL4krBteT0TbirgXYJ4wE3k7JI2UL8JJ0ZU4xCHsf/s1600/Banana+Cream+Pie+Rice+Krispies.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
What can be more simple than Rice Krispie Bars? Melt butter and marshmallows, mix in rice krispies, put in pan, done. Plus, they're delicious. At least I think so. But one day I got to thinkin' that these bars could basically act like monster cookies or kitchen sink cookies in the sense that you can add whatever you like to 'em and voila! A delicious new bar. Well, I got to lookin' at what things I had lying around in the kitchen cupboards and I found some banana cream pie pudding mix, and I thought "hey what a great idea!". So I also found some extra mini marshmallows and I just so happened to have a box of graham crackers and ta-da! I've invented a new bar! Now I'm not so naive to think I'm the only one who has ever come up with these, but I don't care because they make my pride swell and mouth water. </div>
<div class="separator" style="clear: both; text-align: left;">
These bars taste just like banana cream pie in a convenient "to-go" form. They're chewier than normal Rice Krispie Bars and that's because of the extra marshmallows as well as the added pudding mix. And heck, if you're a fan of key lime pie I'm sure you could even substitute key lime pie pudding mix and have a whole new bar again! I'm partial to the banana, though. ;)</div>
<br />
<br />
<br />
<u><b><span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><br /></span></b></u>
<u><b><span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Banana Cream Pie Rice Krispie Treats</span></b></u><br />
<span style="font-size: x-small;">recipe by me</span><br />
<br />
<i>Ingredients</i><br />
3 (1/2) cups rice krispies<br />
1/4 cup butter<br />
1 10oz bag large marshmallows<br />
1/2 of 10oz bag mini marshmallows (about 2 cups)<br />
2 cups large graham cracker chunks<br />
1 3.4oz box banana cream pie pudding mix<br />
<br />
<br />
<i>Directions</i><br />
--In a large saucepan (I use a wide, 6 inch deep pot) over low heat melt together the butter and large bag of marshmallows. When the marshmallows are almost completely melted, sprinkle over the banana cream pie pudding mix. Stir thoroughly until completely mixed in and the marshmallows are melted.<br />
<br />
--Remove from heat.<br />
<br />
--Combine the rice krispies and graham cracker chunks with the marshmallow. Add the mini marshmallows last so they don't melt so bad.<br />
<br />
--Spread it all into a 9x9 pan and let the bars completely cool before cutting in to them.<br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
--<i>H</i>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6295187931677714113.post-18969258630575975712013-03-17T08:39:00.000-05:002013-03-17T08:39:59.106-05:00Banana Chocolate Chip Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DZsRsT7SxMo/UUW-XW35tBI/AAAAAAAAAUw/A9YVZ3D1VD4/s1600/bananachocdonuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DZsRsT7SxMo/UUW-XW35tBI/AAAAAAAAAUw/A9YVZ3D1VD4/s320/bananachocdonuts.jpg" width="261" /></a></div>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Here they are, the answer to your doughnuts-on-a-diet dilema! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bananas, whole wheat flour, greek yogurt, and coconut sugar make these little delights easy on your waistline and a joy to your taste buds. Sometimes, for sanity's sake, you need a sinful little snack (or meal) to round out your salads. I hear you, I need it too. But I really don't want to throw away all of my hard work and effort to one (or three) calorie laden doughnut simply because I need a sugar fix, which is why baking them and swapping some of the ingredients makes it possible to have your <strike>cake </strike>doughnut and eat it too! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">For those of you who do not have a doughnut pan-you must get one today. Like now. You might want to get two so you can make all your doughnuts at once and be on your way to eating them even quicker. I only have one and it's mildly annoying to have to wait for the first batch to cool, then wash the pan for the second batch, all the while the six doughnuts you did have are mere crumbs on a platter because 3 sets of hands have snatched them up faster than you could secure your own doughnut delight. Now you have to wait another 15 minutes to get yours. Definitely get two pans. </span><br />
<br />
<strong><span style="font-family: Verdana, sans-serif; font-size: large;"><u>Banana Chocolate Chip Doughnuts</u></span></strong><br />
<span style="font-size: x-small;">adapted from: janieskitchen</span><br />
<span style="font-size: x-small;"></span><br />
<strong><span style="font-family: Verdana, sans-serif;">Ingredients:</span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 small very ripe bananas</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup coconut sugar (or regualr cane sugar if you can't find it)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup fat free greek yogurt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup melted butter</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 eggs (room temperature)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 cup whole wheat flour</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 cup oat flour (you can use AP flour or any other combination of flours you have)</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp baking powder</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp salt</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup mini chocolate chips (1 cup regular)</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><strong>Topping:</strong></span><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup cane sugar</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tblsp cinamon</span></li>
</ul>
<strong><span style="font-family: Verdana, sans-serif;">How to:</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat you oven to 325 degrees. Grease your doughnut pan.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">With a mixer, whisk the mashed banana, sugar, and greek yogurt until smooth. Add in the butter, eggs, and vanilla and mix. Next add the flour, baking powder, baking soda, and salt to the batter and mix until just combined. DO NOT OVERMIX.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Using a rubber spatula, mix in the chocolate chips. Scoop the batter into a plastic bag and then cut the corner to make your own little piping bag. You can spoon the batter into the pan but it tends to get everywhere because of the shape, so the baggie is much easier and more efficient. Fill the pan about 3/4 full and sprinkle some of the topping on each doguhnut. Bake for 12 to 15 minutes. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Allow to cool in the pan for about a minute and then remove onto a wire rack and sprinkle with more topping. The sooner you do this after you remove them from the pan the better as the steam helps hold the sugar. Otherwise you may need to brush with some extra butter to get the sugar to stick well. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Now simply stack on a plate, pour a cup of joe, and enjoy on your porch or in a sunny window!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">Life is always better homemade!</span></em><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">LL</span></em><br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-10602269431185143612013-02-14T15:20:00.000-06:002015-06-21T22:32:28.848-05:00Valentine's Day Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTh8H3gRfG1SJhyphenhyphenAOa29Fy70PkvZvmjAvuK8rysb-YfsX7Ce7XtPxfRdBbujSjX9bDTaw6FFTSVPHZEsWWQhSTlwlatDMQeOMvVRBQXIhr1mU8lXKZo4aNKCaZYzy5INoE38gBtoe36XQ/s1600/Valentine%2527s+Cake+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTTh8H3gRfG1SJhyphenhyphenAOa29Fy70PkvZvmjAvuK8rysb-YfsX7Ce7XtPxfRdBbujSjX9bDTaw6FFTSVPHZEsWWQhSTlwlatDMQeOMvVRBQXIhr1mU8lXKZo4aNKCaZYzy5INoE38gBtoe36XQ/s400/Valentine%2527s+Cake+2013.jpg" width="300" /></a></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: left;">
Happy Valentine's Day! The day of love and mushy goodness ;) My Valentine bought me one of those really pretty dipped roses from the jewelry store. It has a golden stem and the petals are a blush pink at the tips which fade into a creamy white at the bottom. I love it. He also bought me the <i>entire</i> collection of the James Bond movies on bluray, which translates into having 23 pre-planned dates. So basically, I got extremely spoiled this year! Which is why I have mixed feelings about what I got/made him. See the above picture? That's his present. I know it's the thought that counts, but I still feel a tad guilty not spending more. But that's not the point of Valentine's Day, comparing gift prices. It's about showing how much you care for each other. So when I made this, I was giving him my time, just like he's giving me his time with our future dates. (May I also point out his birthday is in five days and that's where I decided to spend my money this year instead of splitting it between Valentine's and birthday. What's a poor college girl to do?)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
*<b>Update</b>* Since I wrote this post I discovered I won a Valentine's Day Writing Contest on campus and received a bit of extra money, yay! So I also bought <i>Up</i> to go with the cake. No more mixed feelings about <i>only</i> having a cake. =)</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><span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><u>Valentine's Day Cake</u></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
Today I'm sharing more of an idea for a cake than an actual recipe, but that's okay. </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><i>Directions</i></b></div>
<div class="separator" style="clear: both; text-align: left;">
--Using a chocolate cake mix (shhhhh) make two 4" layers of cake. Or use one 8" pan, but you'll have to cut the layers in half later. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Buy a tub of buttercream frosting from your local grocery store (you can make it on your own too if you want). Mine was about a pound. Reserve about 1/2 to 3/4 cup to dye red for piping around your cake at the end. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--While your cake is cooling, crush 2/3 of a box of Oreos in your frosting. I used a food processor to chop up most of them, but I did a few by hand to give the frosting extra chunkiness. It just made it harder to spread later.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Using a serrated knife, level out your cake layers. I then took out an 8" cake board, put a little glob of frosting in its middle, then placed the first layer of cake in the center of the board. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Spread frosting over the top of the first layer, not doing the sides yet. Then place the second layer on top of the frosted first. Frost the whole thing.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Dye the frosting you reserved earlier red and put it in a piping bag, using whatever size tip you want, and pipe the frosting around the top and bottom edges of the cake.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Using crafting wire, poke in the little wires with sparkly hearts taped to them on the top of the cake for decoration.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
--Happy Valentine's Day!</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;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Happy Baking!</div>
<div class="separator" style="clear: both; text-align: left;">
--<i>H</i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-46424862359447722672013-02-03T13:08:00.000-06:002013-03-17T08:41:11.459-05:00Cinnamon S'more Party Mix<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-gTuBMpBEVZA/UQ6siZErqUI/AAAAAAAAAT4/PyK33sUewu0/s1600/cinnamon+s'more+mix+close.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-gTuBMpBEVZA/UQ6siZErqUI/AAAAAAAAAT4/PyK33sUewu0/s320/cinnamon+s'more+mix+close.jpg" width="246" /></a></div>
<br />
<span style="font-family: Calibri;">I heart snickerdoodle cookies. I love how they are so unpretentious
and simple but so satisfying with just the right amount of sweetness. I also
fancy a perfectly toasted brown, gooey marshmallow smashed between a hunk of
chocolate and crunchy graham crackers. I am not a fan of the caloric havoc these
treats bring about, so how do I get those flavors without the fat? </span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Chex. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">You know the cereal nearly everyone passes up because it’s
boring and bland. But look at that picture up there; does it look boring and
bland to you? Absolutely not! That’s because Chex happens to be the perfect
little vessel to carry whatever flavor you desire, transforming into a new
delicious mix each time you add a different topping. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">I know you’re sitting there, one eyebrow cocked up in
suspicion, wondering how in the world some rice cereal could possibly taste
like a snickerdoodle <em>and </em>a s’more. Well, ok, obviously it doesn’t taste EXACTLY
like either one, but it tastes remarkably similar and equally delicious. A handful
will not be enough I’m telling you. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;">Go ahead, whip up a batch and try to prove me wrong. I’ll
wait. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_G4FjMsUouo/UQ6zh16k4MI/AAAAAAAAAUA/8jibnvAiqfk/s1600/cinnamon+s'more+mix.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-_G4FjMsUouo/UQ6zh16k4MI/AAAAAAAAAUA/8jibnvAiqfk/s320/cinnamon+s'more+mix.jpg" width="320" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Calibri;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><u>Cinnamon S'more Party Mix</u></strong></span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: Georgia; font-size: x-small;">Adapted from Chex </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: inherit;">1/4 c melted butter</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
2 c chcolate Chex</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
2 c cinnamon Chex</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
4 c popcorn</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1/4 sugar</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1 tsp. cinnamon</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1/4 c chocolate chips</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
1/2 c mini marshmallows</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
Mix the Chex and popcorn together in a large bowl. Melt the butter in a microwave safe dish for about 30-40 seconds. Pour the butter over the mix and stir together until evenly coated. Microwave the mix for 2 minutes, stiring after 1 minute. </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
Mix the cinnamon and sugar together and spinkle half over the mix and stir. Sprinkle the rest over the mix and stir again. Microwave for another minute. Remove from the microwave and add the chocolate chips and marshmallows and stir. </div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
Pour the mix onto wax paper or paper towels to cool. Store in an air tight container if you are not going to eat it right away.</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<em>Enjoy life homemade!</em></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<em>~LL</em></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-56315422842943555582013-01-27T15:38:00.000-06:002015-06-21T21:58:09.925-05:00White Sandwich Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxAAgCgBZMPHTT4uMhg_Hvxjc9MVhE0d8NE7gpO62ATOf_wTM57A_TXiBCytjT_eMwmVQguxZxxyB2hRNlxORNnyytF-2XsODfkLgBU8dxBgrY0ewPRkfb4b9vcjakYL7b-qcsR7c0R9J/s1600/White+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJxAAgCgBZMPHTT4uMhg_Hvxjc9MVhE0d8NE7gpO62ATOf_wTM57A_TXiBCytjT_eMwmVQguxZxxyB2hRNlxORNnyytF-2XsODfkLgBU8dxBgrY0ewPRkfb4b9vcjakYL7b-qcsR7c0R9J/s400/White+Bread.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
I've officially explored another area of bread! I've made bread like <a href="http://butter-believe-it.blogspot.com/2012/08/honey-challah.html" target="_blank">Honey Challah</a> before, and other "bready" things, but never a <i>loaf </i> of bread like I'd buy at the grocery store. It's so exciting, and really not all that hard, just time consuming. I think in all this takes about 3 hours from start to finish, but it's well worth it. I found the recipe at <a href="http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/" target="_blank">The Curvy Carrot</a> (probably while Pinteresting but I don't quite remember) and from the look of her pictures I knew I had to try it out. I'm so glad I did and you <i>knead</i> to too! Hehe, I'm so funny. But seriously, the bread is soft, great for sandwiches, toasts wonderfully, and is absolutely worth making again and again. The recipe as written provides two large loaves and both are definitely needed--one of mine was gone overnight. My mom had a couple warm pieces, my boyfriend had a 3-inch thick chunk (or more) and my brother made himself a grilled cheese sandwich for supper, something I will be doing soon as well. Even if you don't think you'll go through two loaves that quickly, you should freeze the second one for later! Without a doubt, this is a recipe I'm actually writing down on a recipe card and sticking in my recipe book.<br />
<br />
<br />
<br />
<br />
<span style="font-family: Courier New, Courier, monospace; font-size: x-large;"><b><u>White Sandwich Bread</u></b></span><br />
Recipe from <a href="http://www.thecurvycarrot.com/2011/03/28/rosebuds-butter-topped-white-bread/" target="_blank">The Curvy Carrot</a><br />
<br />
<br />
<strong><i>Ingredients</i></strong><br />
<br />
<ul>
<li>2 (1/4 ounce) packets active dry yeast </li>
<li>3/4 cup warm water (110-115 degrees)</li>
<li>1/4 cup granulated sugar</li>
<li>1 tablespoon salt</li>
<li>3 tablespoons unsalted butter, room temperature </li>
<li>2 and 2/3 cup additional warm water</li>
<li>9-10 cups all-purpose flour </li>
<li>3 tablespoons unsalted butter, melted (for brushing the tops of the loaves)</li>
</ul>
<br />
<br />
<br />
<br />
<strong><i>Instructions</i></strong><br />
--In a large bowl (you'll be stirring the dough in it) pour in the 3/4 cup warm water and sprinkle the yeast over the top. Let the yeast activate for a while until it gets frothy.<br />
<br />
--After about 5 minutes, add the sugar, salt, butter, and the rest of the warm water. Mix until all combined. (The warm water should melt the room-temp butter for the most part. You can help the butter along by smashing it against the side of the bowl with your spoon. It's okay if there's some small chunks still floating around.)<br />
<br />
--Gradually stir in the flour. Don't add it in all at once--you may not need it all. I stopped at 8 cups.<br />
<br />
--Once you can't stir anymore, turn the dough out onto a lightly floured surface. Knead in more flour if your dough is still super sticky--you want it tacky but not sticking to your fingers. Knead until the dough is smooth and elastic, around 10 minutes.<br />
<br />
--Clean the bowl that you used for stirring, then spray it with cooking spray. Plop your kneaded dough in the greased bowl and then flip it over so the (new) top is greased and won't dry out while rising. Cover the dough and let it rise in a warm place until doubled, about and hour.<br />
<br />
--Punch down the dough and separate it into parts. Take your rolling pin and roll out two rectangles, having the "shorter" side being an inch or two longer than your loaf pan. I used 9" pans.<br />
<br />
--Take the "longer" side of each rectangle and roll it up tightly, like you would a sleeping bag. Seal the edges and tuck the ends under so their seams are on the bottom of the roll and so that the roll will fit nicely in your loaf pan.<br />
<br />
--Place the dough into greased loaf pans, cover them with a towel, and set them in a warm place to rise for another hour.<br />
<br />
--Place your oven racks on the lowest positions and preheat the oven to 425 degrees.<br />
<br />
--Bake the loaves for 30 minutes, placing a "tent" of tinfoil over each loaf halfway through baking so the tops don't burn.<br />
<br />
--After removing the bread from the oven, brush the tops with the melted butter.<br />
<br />
--Let cool for a couple minutes before flipping the loaves out of their pans.<br />
<br />
--Slice with a sharp knife and enjoy!<br />
<br />
<br />
<br />
Happy Baking!<br />
--<i>H</i>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-82531041812984282792013-01-20T18:37:00.001-06:002013-01-20T18:40:27.585-06:00Game Day Sliders<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUCJQ5izgcyMv60IKn343nrckC6FmKdbifZ1iZiE9ql_YAVbGbR-mawWlPvD2o6FCBTYVNZF51vcdZ7fnxkHt0nVqfWAGNRMPEJ4XTFRNX98I_NPwxcuso2Yre8SGAKMCtl36VZ5TJL89/s1600/IMG_2673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDUCJQ5izgcyMv60IKn343nrckC6FmKdbifZ1iZiE9ql_YAVbGbR-mawWlPvD2o6FCBTYVNZF51vcdZ7fnxkHt0nVqfWAGNRMPEJ4XTFRNX98I_NPwxcuso2Yre8SGAKMCtl36VZ5TJL89/s320/IMG_2673.JPG" width="320" /></a></div>
I don't know about you but I'm a little burned out on football. My husband
has lived and breathed it for the past uh, far too many months, but the end is
near! Even though I don't particularly like to sit and watch a whole game, I do
like to watch the big one-the Super Bowl! And whether it's the big game or just
another Sunday match up, neither would be complete without game food. At our
house that means chips or nachos, pizza bites, homemade fries, chicken wings,
and these sliders. Not all at once, because we're not pigs, but that is the
regular rotation. You might be thinking, this isn't really a significant recipe
to blog about but let me tell you, all sliders (or game food for that matter)
are not equal. The must haves of superior sliders: water buns, 85% lean ground
beef, and a cast iron skillet. Oh, and you absolutely must take the burger
right from the skillet to the cut buns and let all the moisture (aka grease)
seep into the buns. This is nonnegotiable. Yeah it's grease, get over it. One
bite of these little devils and you will applaud me for that grease!<br />
<o:p> </o:p><br />
<span style="font-size: large;"><strong><u>Game Day Sliders</u></strong></span><o:p> </o:p><br />
<br />
<strong>For the burgers:</strong><br />
<ul>
<li>1 lb 85% lean ground beef</li>
<li>1/4 tsp fresh ground black pepper</li>
<li>1/2 tsp coarse sea salt</li>
<li>1/4 cayenne pepper (doesn't make them hot, just great flavor)</li>
<li>1/4 garlic powder (not garlic salt)<o:p> </o:p></li>
</ul>
<strong>For the sliders:</strong><br />
<ul>
<li>Water buns (found in your local bakery; looks like they spritzed them with water before baking; extremely light and airy)</li>
<li>Tomato </li>
<li>Avocado </li>
<li>Cheese</li>
<li>Condiments (ketchup, mustard, miracle whip, hot sauce, bbq sauce, etc.)<o:p> </o:p></li>
</ul>
Heat your cast iron skillet over medium heat. Combine all of the spices into
the ground beef and mix well with your hands. Hands are always superior to
spoons when mixing ground meat. Form into 8 small, thin patties. Drop your
patties into the skillet and don't touch them at all for 3 to 4 minutes. Flip
them over and again don't touch them for about 3 minutes. This is to give them
a nice browning and a ton of flavor. <br />
<br />
<strong>Do not overcook your sliders!</strong> Nobody, not
even people who detest bloody meat, like a dried up, hockey puck excuse of a
burger. <br />
<br />
Put your burgers directly onto your buns and let them rest a few. Then
go ahead and top them however you see fit and chow down. Since they're small,
feel free to have 2 or 3, there is no judgement among friends.<o:p> </o:p><br />
<br />
As always, life is better homemade!<br />
<em>~LL</em><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p> </o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-89494289082756059072013-01-17T00:11:00.000-06:002015-06-21T22:04:58.804-05:00Peanut Butter Granola<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtR9PGYbKmOUvoLnt4UDpHx5_to7mjt8_dfAiH_zZOuFityJRHCUHDfZNMk54AUM0ziHXxBhnTeM5NK0LcwFX_5qB1tD_TJQXPLeuCwjnEgh6lAhOYaZ662gFM__EhyphenhyphensxQIpUPA_gnwkz/s1600/Peanut+Butter+Granola.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZtR9PGYbKmOUvoLnt4UDpHx5_to7mjt8_dfAiH_zZOuFityJRHCUHDfZNMk54AUM0ziHXxBhnTeM5NK0LcwFX_5qB1tD_TJQXPLeuCwjnEgh6lAhOYaZ662gFM__EhyphenhyphensxQIpUPA_gnwkz/s400/Peanut+Butter+Granola.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
Almost four and half years ago (what?!) I went to France. I went with a program through my high school after I graduated and considered it a "hooray for me!" sort of trip. It was a blast and I hope one day I can travel to other places and explore the world some more. After I returned, I was asked by my teacher to write a column for our local newspaper. Here is what my eighteen-year-old-self wrote:<br />
<br />
<div style="margin: 5px 5px 10px;">
</div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">When a person goes to another country he never knows what to fully expect. Of course stories are heard like "the people there are hairy" or "the entire place just holds an awful stench to it" but that still doesn't cover everything. Even if it did, that was another person's experience, not your own. You have to make your own decisions and observations. Here are some of the things that I observed:</span></span></div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">There are no water fountains anywhere in France. When you find one, drink up and fill your water bottles because you probably won't find one for the rest of the day. If you get thirsty and you're out of water, guess what? You have to pay basically a million dollars (about two Euros) for even a small water bottle. Either that or you mooch off of your friends, but you can't do that all the time. It's not very polite.</span></span></div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">Public bathrooms that you don't have to pay for are virtually impossible to find, though they are more common than water fountains. When I was staying with my host family in Grenoble, Laura, the daughter, and I decided to go shopping. A few hours into our little escapade I realized that after drinking a liter of water I needed a bathroom. If Laura hadn't been with me I don't know what I would have done because she led me to the only public bathroom in the shopping district: top floor, far back corner, of the Galeries Lafayette.</span></span></div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">Peanut butter doesn't exist in France. OK, so you may find one jar of peanut butter in the foreign section of a supermarket, but that's it. Needless to say, if you can't find peanut butter in a grocery store, you can't find it in their candy bars either. I was quite disappointed.</span></span></div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">These are just a few examples of the traits about France that one wouldn't expect, or at least I wouldn't. The small things about a country are what make it unique. If you look at the world from a large scale, everywhere seems the same. Politics, money (or lack there of), the desire for power, etc. ... However, when you look deeper, on a smaller scale, you see the things that make a country special, whether you like those things or not (like the lack of peanut butter and water fountains).</span></span></div>
<div style="margin: 5px 5px 10px;">
<span style="color: #333333; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 18px;">This trip is something I will never forget. The people I traveled with, the teachers who put up with us and made it all happen, and the country itself have left an impact on my life that I wouldn't change for the world.</span></span></div>
<br />
<br />
Sometimes I think it'd be fun to go back in time and talk to my younger self--not necessarily to lecture or anything but just to simply talk. I think I'd make myself laugh. Anyway, I thought of this article for a very specific reason: my mini peanut butter rant. It is <i>so</i> American, and I love it! Basically, if anybody ever criticizes you (and you're American) for an excessive love of peanut butter, just tell them that you're embracing your patriotism, haha.<br />
<br />
<br />
<br />
<br />
<br />
<b><u><span style="font-family: Courier New, Courier, monospace; font-size: x-large;">Peanut Butter Granola</span></u></b><br />
Recipe from <a href="http://www.shape.com/healthy-eating/healthy-recipes/10-healthy-peanut-butter-recipes?page=2" target="_blank">shape.com</a><br />
<br />
<i><b>Ingredients</b></i><br />
<br />
<ul>
<li>2 tablespoons creamy peanut butter</li>
<li>2 tablespoons honey</li>
<li>1/4 teaspoon cinnamon (optional)</li>
<li>1/4 teaspoon vanilla </li>
<li>1 cup old-fashioned rolled oats</li>
</ul>
<br />
<br />
<b><i>Directions</i></b><br />
--Preheat oven to 325 degrees Fahrenheit.<br />
<br />
--Spray cookie sheet with non-stick cooking spray or use a silpat. Set aside.<br />
<br />
--Stir together the peanut butter and honey in a tiny sauce pan over low heat until the peanut butter is melted into the honey. (You can use a microwave if you really want to, but it zaps out the great qualities of the honey.)<br />
<br />
--Remove from heat and mix in the cinnamon and vanilla, then add the oats and stir it all together until the oats are completely covered with the peanut butter blend.<br />
<br />
--Spread the covered oats onto the prepared cookie sheet and bake for 7-9 minutes until the granola is slightly browned. If you kept your granola in larger chunks you may need to go longer, but watch out for burning.<br />
<br />
---Let the granola cool until it's crunchy, just a few minutes is all. It won't be as rock solid as store bought granola, but it'll still have a nice bite to it =)<br />
<br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
--<i>H</i><br />
<div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-79683582734234204632013-01-01T19:15:00.002-06:002013-01-03T00:25:01.254-06:00Fudgy Ganache Brownies<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://2.bp.blogspot.com/-D64HEiPL21o/UONGJ9MvWGI/AAAAAAAAASk/_hqfEhzCaNs/s1600/ganache+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-D64HEiPL21o/UONGJ9MvWGI/AAAAAAAAASk/_hqfEhzCaNs/s400/ganache+brownies.jpg" width="366" /></a></div>
<br />
<br />
Ahhhh the New Year is here with new hopes, dreams, and the ever loved/hated
resolutions! Do you make resolutions? I don’t. But maybe you are among the 1/3
of Americans who make weight loss related resolutions and you're looking at
these brownies wondering why on earth you made a resolution that says you can't
have anything of the sort. Well here are my two cents on resolutions; they are
doomed to fail from the beginning. You wait all year to finally start a weight
loss plan or go back to school or learn to crochet, and then that first day of
the New Year arrives and you plunge into your resolution with gusto. You commit
with 150% when 100% or even 85% would do. You do too much; you deprive yourself
and over extend yourself. Then 42 days later you give up and swear you will do
better next year. Why not just commit to start whatever day you have the grand
idea of improvement? Why do we think we must wait for a special day to make
ourselves better? I say improvement, whether it is health, education, your job,
or your home, is a never ending process. I think it comes down to a lifelong commitment
and lifestyle change rather than rules and deprivation; especially with food.
So that being said, I think that these brownies do have space in your life,
just not every day. I think they are a nice treat to celebrate an anniversary,
a birthday, earning your degree, or paying off your credit card. And what
better way to enjoy a special occasion than with moist, dense, ganache covered
brownies? You're right, there isn't one. :)<br />
<br />
<u><span style="font-size: 18pt;">Fudgy Brownies</span></u><br />
<span style="font-size: 10pt;">adapted from Better Homes and Gardens special
Chocolate edition</span><br />
<br />
9 oz unsweetened chocolate, coarsely chopped<br />
1 c butter<br />
1/3 c water<br />
4 tsp instant espresso crystals (or instant coffee crystals)<br />
1 c granulated sugar<br />
1 c packed brown sugar<br />
5 eggs<br />
1 1/2 tsp vanilla<br />
2 c all-purpose flour<br />
3/4 c ground almonds<br />
1/2 tsp ground cinnamon<br />
1/4 tsp salt<br />
<br />
<u><span style="font-size: 18pt;">Bittersweet Ganache</span></u><br />
<br />
1 c whipping cream<br />
12 oz chopped bittersweet chocolate<br />
<br />
Preheat the oven to 350. Line a 13x9 pan with foil, extending it over the
edges, grease the foil and set aside. In a large bowl, combine chocolate,
butter, water and espresso crystals. Microwave uncovered for 2-4 minutes or
until butter is melted, stirring twice. Remove bowl from microwave and stir
until chocolate is melted. <br />
<br />
Beat in the granulated sugar and the brown sugar with an electric mixer on
low to medium until combined. Then add eggs and vanilla; beat on medium for 2
minutes. Next, beat in flour, almonds, cinnamon, and salt until combined. <br />
<br />
Spread the batter into the prepared pan and bake for 35 minutes or until top
appears set and dry. Cool in the pan on a wire rack. Use foil to lift brownies
out of pan. (Trust me you will thank me for this step!) You could certainly cut
and eat them just like this, but why not slather them with the ganache and
really hit that home run?<br />
<br />
And just because I know you are concerned and perhaps even worried how much
these bad boys are going to set you back in terms of caloric sabotage, I have
included the nutritional info. If you cut them into 24 equal squares each
brownie is 302 calories, 17 g fat. Now you can make a completely informed and
intentional decision when you savor every crumb of these brownies! <br />
<br />
To new beginnings, resolutions, and enjoying life homemade!<br />
<br />
<em>LL</em><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<o:p> </o:p></div>
<br />
<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-53182133179147915942012-12-30T15:45:00.001-06:002014-03-20T01:34:24.792-05:00Apple Cinnamon Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8jch4oudUrgiv7j5AT6mxkhB2sny-1sFNHjuItZQa926uyoBUqi8Qn-wn_xEkInyWyRPFOAnnu6K0tUiEi_jqGQUP2nc0SOQLvXwHmaw1GlPQSQ1YjxXxRjAPFEXkHlbZ-m-SnozpAjA/s1600/Apple+Cinnamon+Scone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8jch4oudUrgiv7j5AT6mxkhB2sny-1sFNHjuItZQa926uyoBUqi8Qn-wn_xEkInyWyRPFOAnnu6K0tUiEi_jqGQUP2nc0SOQLvXwHmaw1GlPQSQ1YjxXxRjAPFEXkHlbZ-m-SnozpAjA/s1600/Apple+Cinnamon+Scone.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
It's the end of the year already, can you believe it?! It seems that whenever I look ahead things seem to take forever, but when I look back time has flown by. But such is life. I guess that just is another reason to appreciate the times that you're in and not wish it away. Anyway, I hope that everyone has passed a great year, remembering the good times and learning from the not-so-good. I made three resolutions this year: one, learn how to french braid my hair, two, use an entire tube of chapstick, and three, lose weight. Well I made 2/3 of those resolutions basically come true so I guess it's a <em>technical</em> success. I succeeded in french braiding my hair twice, but I'm not good at it enough to say I <em>know</em> how to do it. However, I am really good at fishtailing my hair now so I'm going to call this reslution a success. I also used an entire tube of chapstick without washing it or losing it! That is a huge success for me because I always lose or was them. So that's my two out of three. Admittedly, I didn't lose any net weight. I gained a little, but I also re-lost that bit so in the end I'm the same. So, like everybody else, I'm going to try it again next year. Here's to being healthy! Maybe I'll make some more apple-cinnamon scones. I liked these ones better than the <a href="http://butter-believe-it.blogspot.com/2012/11/pumpkin-scones.html" target="_blank">pumpkin scones</a> I made earlier, though those were good as well. They're filled with flour, but the apples and cinnamon make them healtheir, right? But I'm not one to care too much about flour in things--it's all about moderation for everything. And in this next year, that's what I'll be practicing again. =) <br />
<br />
<br />
<span style="font-size: x-large;"><strong><u>Apple Cinnamon Scones</u></strong></span><br />
recipe slightly adapted from <a href="http://www.kingarthurflour.com/recipes/fresh-apple-cinnamon-scones-recipe" target="_blank">kingarthurflour.com</a><br />
<br />
<br />
<strong><em>Ingredients</em></strong><br />
<ul>
<li id="IngredientLine">2 3/4 cups flour</li>
<li id="IngredientLine">1/3 cup granulated sugar</li>
<li id="IngredientLine">1 teaspoon salt</li>
<li id="IngredientLine">1 tablespoon baking powder</li>
<li id="IngredientLine">1 teaspoon cinnamon</li>
<li id="IngredientLine">1/2 cup cold butter</li>
<li id="IngredientLine">2 cups apple chunks (about two medium apples chopped into 1/2" or so pieces)</li>
<li id="IngredientLine">2 large eggs</li>
<li id="IngredientLine">1 1/2 teaspoons vanilla<a href="http://www.kingarthurflour.com/shop/items/king-arthur-pure-vanilla-extract-16-oz"> </a></li>
<li id="IngredientLine">1/2 cup applesauce (I used homemade stuff which was already very cinnamon-y)</li>
<li>extra sugar and cinnamon, plus a little bit of milk for brushing</li>
</ul>
<br />
<br />
<br />
<em><strong>Directions</strong></em><br />
--In a large bowl, whisk together the flour, sugar, salt, baking powder, and spice. <br />
<br />
--Cut in the butter with a pastry cutter. Having some large chunks is okay.<br />
<br />
<div class="group" id="InstructionSet">
<span id="Instructions">--Stir in the apple chunks.</span><br />
</div>
<div class="group" id="InstructionSet">
<span id="Instructions">--</span><span id="Instructions">In a separate bowl, whisk together the eggs, vanilla, and applesauce. Stir the wet mixture in to the dry mixture until everything is moistened and everything is evenly incorporated.</span><br />
<br />
--Separate the dough into two equal parts, forming each into circles, about 3/4" thick and 5" or so in diameter. <br />
<br />
<em>Note: The above picture shows a scone made from one large circle instead of two smaller ones. It still tasted great and baked fine, but when I lifted the scones up they wanted to break in half from the extra weight, probably because of the large apple chunks I made. So I would definitely recommend making two small circles.</em></div>
<div class="group" id="InstructionSet">
<span id="Instructions"></span><br />
--Place the circles on a parchment-lined baking sheet.<br />
<br />
--Brush the top of the circles with milk and then sprinkle with some coarse sugar and cinnamon.</div>
<div class="group" id="InstructionSet">
</div>
<div class="group" id="InstructionSet">
--Using a cold knife, slice each circle into 6 wedges, then gently pull the wedges away from each other, about 1/2" between each side.<br />
</div>
<div class="group" id="InstructionSet">
<span id="Instructions">--Place the pan of scones in the freezer for about 30 minutes. This allows for a flakier texture after baking because the butter rehardens, then melts in the oven to create pockets in the scones.</span><br />
<br />
--Meanwhile, preheat the oven to 425°F. <br />
<br />
--Bake the scones for 18-22 minutes until they're golden brown. The edges of the scones shouldn't look "wet" still.</div>
<div class="group" id="InstructionSet">
<span id="Instructions"></span><br />
--Let cool a minute or two and then serve the scones warm. They're good completely cooled too, but best when fresh. They can be stored in a Tupperware for several days. <br />
<br />
<br />
<br />
<br />
<br />
<br />
Happy Baking and Happy New Year!<br />
<em>--H</em><br />
</div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-23846620019332104732012-12-12T15:16:00.002-06:002014-03-20T02:11:35.417-05:00Cranberry Eggnog Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyg5l78twDWfhISKxmaqLooU1-t5zUFPRz3G3D3MiQW3fMIRe-8jsxwJeREuEKL7aoFuadUQVDasKIdXXMth592mKq_XjKO24P6u8FeNAs0LGDAvMMdABUVVe3-Uzhyphenhyphen2-WAxGyIDhlSry/s1600/Cranberry+Eggnog+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyg5l78twDWfhISKxmaqLooU1-t5zUFPRz3G3D3MiQW3fMIRe-8jsxwJeREuEKL7aoFuadUQVDasKIdXXMth592mKq_XjKO24P6u8FeNAs0LGDAvMMdABUVVe3-Uzhyphenhyphen2-WAxGyIDhlSry/s1600/Cranberry+Eggnog+Bread.JPG" height="400" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's beginning to look a lot like Christmas . . .everywhere you go . . . but the prettiest sight to see is the home baked goods that will be . . . made by you and not a store. =) It's true! Even if you're not that great of a baker or are just starting to learn, anything that you take the time to make is doubly appreciated. In my experience, people are more impressed when you take extra time out of your day when you do something special for them than if you buy an ill-thought-out gift. Think about it from your own perspective: do you remember every little thing you've received for Christmas, or do you remember the way people made you feel around the holidays? Myself, I remember certain gifts that I just <em>had to have</em>, and I appreciated getting them for sure, but now I find what is more important was and <em>is</em> the relationships I have with the people I care about. I still want my gifts, though. I'm a selfish hypocrite! Haha.</div>
<div class="separator" style="clear: both; text-align: left;">
But I will still bake of course--it's an addiction. And after all, it is apparently the season meant for baking. Last year I posted <a href="http://butter-believe-it.blogspot.com/2012/01/rolo-pretzel-bites.html" target="_blank">Rolo Pretzel Bites</a> and <a href="http://butter-believe-it.blogspot.com/2012/01/eggnog-cheesecake-bars.html" target="_blank">Eggnog Cheesecake Bars</a>. This year I'm putting another Eggnog recipe on the table: Cranberry Eggnog Bread! I don't get a whole lot of baking opportunities this month, so I was sure to search for something that I considered unique and I found it <a href="http://www.creationsbykara.com/2011/12/cranberry-eggnog-bread.html" target="_blank">here</a>. I was debating on not adding the cranberries to the dough, but I'm glad I did. Not only did they add pops of pretty color throughout the loaf, but they also add pops of sweetness. This was a good thing because the bread itself was only subtly eggnog-y. If you want a strong eggnog flavor definitely use the glaze, which is fabulous by the way. I used what I had left over for spreading on actual slices of bread. Mmm, it's definitiely starting to <em>taste</em> like Christmas at my house now, too.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiDOokWb6YU26Mr5bUahDeKIoG2urNjctBuX2PgSM2K_NwUwcPwR1WUb8F2RqyvLrTHavLLGjY1WPRBGZ9ylHY3ao6NCoYul2-Wcs_VTp8j10mWWq13otukibOAyHI5o-Y89eEcsDNQvS/s1600/Cranberry+Eggnog+Bread+Zoom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHiDOokWb6YU26Mr5bUahDeKIoG2urNjctBuX2PgSM2K_NwUwcPwR1WUb8F2RqyvLrTHavLLGjY1WPRBGZ9ylHY3ao6NCoYul2-Wcs_VTp8j10mWWq13otukibOAyHI5o-Y89eEcsDNQvS/s1600/Cranberry+Eggnog+Bread+Zoom.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
I took this picture after I first drizzled the glaze over the bread . . . mmm, puddles of deliciousness.</div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="left" class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<strong><span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><u>Cranberry Eggnog Bread</u></span></strong></div>
<div class="separator" style="clear: both; text-align: left;">
Barely tweaked recipe from <a href="http://www.creationsbykara.com/2011/12/cranberry-eggnog-bread.html" target="_blank">Creations by Kara</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;">
<em><strong>Ingredients</strong></em></div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
1 package (1/4 oz.) active dry yeast </div>
</li>
<li>1/4 cup warm water</li>
<li>1/4 cup sugar</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp freshly grated nutmeg</li>
<li>1 1/4 cups eggnog (alcholic or otherwise)</li>
<li>1/4 melted butter</li>
<li>3- 3 1/2 cups flour</li>
<li>1/2 cup dried cranberries (I used Craisins)</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div>
<em> For the Glaze</em>:</div>
<ul>
<li>3/4 cup powdered sugar</li>
<li>1-2 Tbsp eggnog</li>
<li>dash of freshly grated nutmeg</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br />
<strong><em>Directions</em></strong><br />
--In a medium or so sized bowl, combine the yeast and a 1/4 cup of warm water (about
110-115 degrees). Let this stand for about 10 minutes while the yeast gets nice
and frothy. Then add the sugar, salt, nutmeg, eggnog, melted butter, and 1 1/2 cups of the flour--mix until thoroughly combined. There should be little to no lumps. <br />
<br />
--Add the Craisins to the mixture, then add a half cup of flour at a time until a soft dough forms. <br />
<br />
--On a lightly floured surface (remember you can always add flour but you can't take any away from your dough) knead the dough until smooth.<br />
<br />
--Place the dough in a lightly greased bowl and cover the bowl with a towel.
Let the dough rise in a warm, draft-free place for about 30 minutes. <br />
<br />
--Decide how you want your braid to look. I braided mine like a zipper. To find out how, go <a href="http://www.youtube.com/watch?v=DlhTICwoRjo" target="_blank">here</a>. You can either have one large loaf, or two smaller loaves. I opted for a large loaf this time. After you've let the dough rise, separate into strands and braid your bread as desired, making sure to pinch together and tuck under the ends.<br />
<br />
--Place the braid on a large, greased baking sheet and let rise until it has doubled in size, about an hour this time.<br />
<br />
--Bake at 350° for 20-25 minutes or until golden brown. <br />
<br />
--Try and let the bread cool for the most part if you can help it.<br />
<br />
--If using the glaze, mix the powdered sugar, eggnog, and some freshly grated nutmeg until completely smooth. Then dizzle it all over the braid. You'll probably have leftover glaze, I did.<br />
<br />
<br />
<br />
Merry Baking!<br />
--<em>H</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-14679714240529370912012-11-25T19:46:00.002-06:002014-03-20T02:17:08.601-05:00Mint Chocolate 2 Bite Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMZwvVjQdBaDptKvbwefaVOhw3iHQtcAi6ShNNAcOXgplkLCt5OhM_3T3gpMhgDyqDLBa4c78_IJxgZrXLtIp8S24usRkAW1Zm9JLuXskl4uahDbAY7n5daxMgJelINZW2045sMbKJrwB/s1600/Fudge+Babies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicMZwvVjQdBaDptKvbwefaVOhw3iHQtcAi6ShNNAcOXgplkLCt5OhM_3T3gpMhgDyqDLBa4c78_IJxgZrXLtIp8S24usRkAW1Zm9JLuXskl4uahDbAY7n5daxMgJelINZW2045sMbKJrwB/s1600/Fudge+Babies.jpg" height="400" width="345" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
And so the holiday season is upon us full swing. Starbucks has red cups,
Christmas decorations have decked every conceivable hall, and delicious treats, homemade or otherwise, are everywhere. Not only did we just finish thoroughly
stuffing ourselves with turkey and mashed potatoes but now we trudge head long
into another month of holly and jolly that threatens to expand your belt by two
notches. You may wish to rationalize your indulgence with the premise that the
goodies of the season are only around for a short 31 days so why not enjoy them
all. But that only leads to guilt and a broken New Year’s resolution 32 days
later. So how do you stay sane when you are bombarded with twinkling lights and
crooning carolers while visions of chocolate covered everything dances in your
head? <br />
<br />
<br />
With will power.<br />
<br />
<br />
Yeah who am I kidding? Nobody has will power in December. More realistically
you do it by indulging on those morsels that have the most meaning to you: a special
cookie or cake that your grandma always made, eggnog by a roaring fire with
your honey, or these little mint chocolate 2 bite brownies.<span style="mso-spacerun: yes;"> </span>They taste decadent, they look like you spent
hours crafting them, but they are quick and healthy and your mind will never
know the difference. <br />
<br />
<br />
<strong><u><span style="font-size: large;">Mint Chocolate 2 Bite Brownies</span></u></strong><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";"><span style="font-size: x-small;">Adapted
from: chocolatecoveredkatie.com<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">1 C
walnuts </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";"></span><span style="font-family: "Times New Roman","serif";">1 1/3 C
pitted dates</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">1 tsp
vanilla</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">5 T.
cocoa powder (I used Hershey’s Special Dark and they were intensely chocolate</span><span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: "Times New Roman","serif";">)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">½ - 1
tsp peppermint extract (depending on how minty you want them)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">Pinch of
salt (about 1/8<sup><span style="font-size: x-small;">th</span></sup> of a tsp)</span><span style="font-family: "Times New Roman","serif";"><o:p> </o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">Put
everything in a food processor and blend a way until it resembles fine crumbs.
Pour into a pan, bowl, or mini muffin tins, which is what I did. Press the mix
together with your hands really well before you press them into the pan. This helps
everything mingle together really well and hold its shape.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">You
could easily scoop these into balls with your cookie scoop and then roll them
in cocoa powder for mock truffles. What a way to unwind after a day of
Christmas shopping at overcrowded stores; at least your waistline with thank
you even if your checking account won’t. </span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">Enjoy the holidays homemade!</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="font-family: "Times New Roman","serif";">~<em>LL</em></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-4091396411595910092012-11-18T23:31:00.001-06:002015-06-21T22:06:50.929-05:00Pumpkin Scones<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzvrSyXHn3u_xA1fo0SAPDlWkPkTOjwkLt2KQphyrkVynh1Vkne-KqZmme9BudsjkuqKxIW_w4Xb2e4DYxytGS5YaDWEuA04J8sNfTuuE03NPCYRWICeLKUs9jqD5FqYxoMWi1ylOkFxv/s1600/Pumpkin+Scone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGzvrSyXHn3u_xA1fo0SAPDlWkPkTOjwkLt2KQphyrkVynh1Vkne-KqZmme9BudsjkuqKxIW_w4Xb2e4DYxytGS5YaDWEuA04J8sNfTuuE03NPCYRWICeLKUs9jqD5FqYxoMWi1ylOkFxv/s400/Pumpkin+Scone.jpg" width="400" /></a></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;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My sister just posted a recipe for some really tasty <a href="http://butter-believe-it.blogspot.com/2012/11/baked-pumpkin-doughnuts.html" target="_blank">Baked Pumpkin Doughnuts</a>, and here I am again with another pumpkin recipe. Though I've heard that some people get irritated by the abundance of pumpkin-related-everything during the fall season, deep down I'm sure they secretly love everyone else's obsession. So here I am to indulge said obsession and offer a recipe for Pumpkin Scones! Scones actually originated in Scotland in the early sixteenth century, but now have become most associated with England--where they are pronounced "<em>scawns</em>" as in "<em>gone.</em>" According to <a href="http://www.foodreference.com/html/a-scone-history.html" target="_blank">foodreference.com</a>, the ritual of having scones during afternoon tea began when Anna, the Duchess of Bedford (1788-1861), had servants bring her various teas and sweet breads, among which included scones. She loved them so much that she ordered them every afternoon, thus influencing the afternoon tea tradition as well as a new harboring for the love of scones.</div>
<div class="separator" style="clear: both; text-align: left;">
What makes scones different from other biscuits or quick breads is that the leavening comes from baking powder and not yeast. (Originally they were not made with baking powder because it wasn't widely available, and scones were flat. Once baking powder was widespread, it quickly became a key ingredient in scones.) The love for scones has now spread globally and each country imparts its own special variations--sweet and savory. Today, I offer you a sweet version. But do not be deceived, these are not sweet as a cookie would be. Instead, think of a biscuit which has a slight sweetness to it--that is what these particular scones are like--perfect for accompanying a <em>cuppa</em>. I should also note that the pumpkin flavor in this recipe is not overwhelming; rather, I would describe it more so as a slight aftertaste, noticeable after the initial wave of spices retreat. At least that is how they are when fresh. Afer sitting for a while, the pumpkin flavor seems to settle in more.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbzKMbXhyphQCf_lFx4xN6ro3arvd_QA6wqhPJm_eKkaCAexuNMKHmbM5TOt8GvBEWQORmetTJZkza-oyAaVmEzKDtY1qVWXOizrpowSliDjwWwhGXbcrqjBcUmiDH_wLFmyypSiEgM25/s1600/Pumpkin+Scone+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbzKMbXhyphQCf_lFx4xN6ro3arvd_QA6wqhPJm_eKkaCAexuNMKHmbM5TOt8GvBEWQORmetTJZkza-oyAaVmEzKDtY1qVWXOizrpowSliDjwWwhGXbcrqjBcUmiDH_wLFmyypSiEgM25/s400/Pumpkin+Scone+2.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<br />
<h2>
</h2>
<span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><u><strong>Pumpkin Scones</strong></u></span><br />
recipe from <a href="http://www.kingarthurflour.com/recipes/harvest-pumpkin-scones-recipe" target="_blank">kingarthurflour.com</a><span style="font-size: x-small;"> </span><br />
<br />
<br />
<em><strong>Ingredients</strong></em><br />
<ul>
<li><div id="IngredientLine">
2 3/4 cups flour</div>
</li>
<li><div id="IngredientLine">
1/3 cup sugar</div>
</li>
<li><div id="IngredientLine">
1 tablespoon baking powder </div>
</li>
<li><div id="IngredientLine">
1 teaspoon salt</div>
</li>
<li><div id="IngredientLine">
1 teaspoon ground cinnamon</div>
</li>
<li><div id="IngredientLine">
1/4 teaspoon ground ginger</div>
</li>
<li><div id="IngredientLine">
1/4 teaspoon ground nutmeg</div>
</li>
<li><div id="IngredientLine">
1/4 teaspoon ground allspice</div>
</li>
<li><div id="IngredientLine">
1/2 cup cold butter</div>
</li>
<li><div id="IngredientLine">
2/3 cup canned pumpkin (about a 1/3 of a can, if you were wondering)</div>
</li>
<li><div id="IngredientLine">
2 large eggs</div>
</li>
<li>milk (for brushing)</li>
<li>extra sugar and cinnamon (for sprinkling)<div>
</div>
</li>
</ul>
<br />
<strong><em>Directions</em></strong><br />
--In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, and allspice. <br />
<br />
*<em>May I just note that even though I harped on the historical importance of baking powder in scones I still forgot to use it! So your scones may turn out a little fluffier than what I have pictured. Just know that they still taste good without it.* </em>=)<br />
<br />
--In a different, smaller bowl, whisk together the pumpkin and eggs until smooth.<br />
<br />
--Cut up the cold butter into cubes and cut them into the dry ingredients (your large bowl) with a pastry cutter until all the butter pieces are approximately pea sized or so.<br />
<br />
--Add the wet ingredients (small bowl) to the dry ingredients (large bowl) and stir them together as best you can. Everything should be moistened and able to hold together; I used my hands towards the end.<br />
<br />
--Line a baking sheet with parchment paper. Separate the dough into two parts, round them into flat disks (about 5 inches diameter, 3/4 inches thick), and place them on sheet.<br />
<div class="group" id="InstructionSet">
<span id="Instructions"></span><br />
--Brush each disk with milk and then sprinkle some sugar (coarse is best if you have any; I didn't) and some cinnamon (not too much otherwise it will easily burn).<br />
<br />
--With a cold knife, slice each disk as you would a pizza, and then pull out the wedges from each other, about 1/2 inch apart on each side.<br />
<br />
--Now transfer the scones to the freezer for about 30 minutes to firm up the butter. This allows for the best texture and highest rise from the scones. (A fridge works fine as well, just let them chill longer.)<br />
<br />
--Meanwhile, preheat the oven to <span id="Instructions">425°F. </span><br />
<br />
--After chilling, bake the scones for 22 to 25 minutes, or until they're golden brown. An inserted toothpick should come out <em>completely</em> clean. The edges of the scones shouldn't look doughy.<br />
</div>
<div class="group" id="InstructionSet">
<span id="Instructions">--Preferably serve scones warm as this is when they taste the best, but they taste good cooled as well. Store leftovers in an airtight container.</span><br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
--<em>H</em></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-31589576113820043562012-11-10T19:57:00.000-06:002015-06-21T22:19:42.158-05:00Baked Pumpkin Doughnuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugG7B7MpsgPc2JgwsDJVdcO_M5LEFihxkVjf4CQ6WzVA45IA4xoVY7kiNAoglgfmj5ipXVd-Ebr5nFM-xK_xQoEDcT75oh2hLmipz0SqKMGOi94tY_uA68s5Xaz5uS9cCIxm7tDWgJ_qJ/s1600/Pumpkin+Doughnuts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugG7B7MpsgPc2JgwsDJVdcO_M5LEFihxkVjf4CQ6WzVA45IA4xoVY7kiNAoglgfmj5ipXVd-Ebr5nFM-xK_xQoEDcT75oh2hLmipz0SqKMGOi94tY_uA68s5Xaz5uS9cCIxm7tDWgJ_qJ/s400/Pumpkin+Doughnuts.jpg" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">It seems every year the holiday season starts in September and runs together in a
blur of candy, pumpkin flavored everything, deep fried turkeys, and financially
crippling gift giving. I happen to love the holidays, but more importantly I
love them <span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi; mso-hansi-theme-font: minor-latin;"><em>separately</em></span>. This seems to be a left
wing mindset anymore. Department and craft stores would have you believe that
it is absolutely necessary to decorate your homes to the gills with tinsel and
lights and shiny ornaments the day after Halloween! They seem to have forgotten
that there is another holiday between Christmas and the end of October. You
know that little holiday that used to be about giving THANKS for what abundance
you currently have and the struggles you have come through in the past year.
Rather it seems that we should continue on from our greedy candy comas straight
on to Christmas without so much as slowing to appreciate a fallen leaf or a
slice of pie. Well I refuse. I'm going to enjoy my holiday season with my
family like it was meant to be, without succumbing to the pressures of hyper
consumerism. I'm going to enjoy pumpkin-y things, leave my squash and acorn
decorations strewn about for another 20 or so days, and prepare to fix the best
Thanksgiving dinner I've made yet. No Christmas tunes, twinkly lights, or candy
canes until after that epic meal. Doesn't that sound wonderfully calm and
delightful? I agree. So enjoy your coffee, slowly, this weekend and savor these
moist (nearly healthy) doughnuts without guilt! Christmas will be here soon enough for you to drown yourself in eggnog, cookie platters, and mountains of presents...</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong><u>Baked Pumpkin Doughnuts</u></strong></span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">adapted from: kingarthruflour.com</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1/2 c. cocunut oil (or canola and in theory butter would work also)</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">3 large eggs</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 c. granulated sugar</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 can pumpking puree</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp pumpkin pie spice, or 3/4 tsp cinnamon plus heaping 1/4 tsp each groundginger and nutmeg</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp salt</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/2 tsp baking powder</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">1 c. plus 2 T. all purpose flour</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">3/4 c. whole wheat flour (if your not using, just use regualr flour for both amounts)</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">Preheat your oven to 350 degrees. Lightly grease a doughnut pan, or 2 if you have them. If you don't you can use muffin tins and just bake them longer.</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">Beat together everything but the flour until smooth. Then stir in the flour until just combined. Fill the wells of the doughnut pans about 3/4 full.</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake for 15-18 minutes. I pulled mine at 15 because whole wheat flour can be a little drying so I wanted to make sure they would be moist. Let them cool in the pan for 1-2 mintues and then carefully transfer them to a wire rack and let them cool another minute. </span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">While they are still quite warm, shake them around in some cinanmon and sugar, or use more of the pumpkin pie spice and sugar. Serve with coffee, hot apple cider, or milk.</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">So much better than Dunkin Doughnuts and cheaper too! Gotta love that!</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">Enjoy life homemade!</span></span></div>
<div style="text-align: left;">
<span style="font-family: "Calibri","sans-serif"; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: Georgia, "Times New Roman", serif;">~LL</span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-614418541265051682012-10-31T11:32:00.000-05:002015-06-21T22:08:45.857-05:00Marshmallow Popcorn Balls<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4c00EF3BYYtze2jJZW75ob9BLm7LSnrEjCEXUlQbpsWEk4yOCFOIUEhSnXSc_E6NIBtBx7JouVtefyTNKbVd-vivdqE950uvfbY1cMtg8FFkH5Qv0cQfY_XDj6myGdNXJwBROSI5VTGh/s1600/Marshmallow+Popcorn+Balls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI4c00EF3BYYtze2jJZW75ob9BLm7LSnrEjCEXUlQbpsWEk4yOCFOIUEhSnXSc_E6NIBtBx7JouVtefyTNKbVd-vivdqE950uvfbY1cMtg8FFkH5Qv0cQfY_XDj6myGdNXJwBROSI5VTGh/s400/Marshmallow+Popcorn+Balls.JPG" width="326" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
It's already Halloween again! Can you believe it? Soon we'll be stuffing our faces and emptying our wallets 'cause the Holiday season is basically underway. =) The spooktacular treat I chose to make for All Hallow's Eve this year is something I haven't eaten in <em>years</em>. Popcorn balls! I think they're so fun looking and even more fun to eat. In the past I've always had Caramel Popcorn Balls, but I had a couple bags of marshmallows on hand so I made Marshmallow Popcorn Balls instead . . . I do love marshmallows. Anyway, with the help of a <a href="http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1351700316&sr=8-1&keywords=whirley-pop+popcorn+popper" target="_blank">Whirley Pop</a> and some colorful M&M's I had two batches of these guys up and ready within the hour. Unfortunately I can't hand any out to the trick-or-treaters today because their Mommas will be paranoid that I'm an evil sadistic terrorist who stuck razorblades in the centers of each ball, so I took them to school instead. Starving college students don't worry about razorblades in free food. (To be clear I understand the fear, but sometimes I think it's unwarrented.)<br />
Like many other treats, these can be customized for any holiday or occassion and that makes them even greater. I chose just a normal bag of M&M's for these (though I tried taking pictures of the sides that looked most Halloween-like) but you can buy any holiday color M&M bag, like red and green for Christmas. Or if you don't want M&M's, how about peanuts? You could even make a Trail Mix Popcorn Ball and mix in M&M's, peanuts, and pretzels! Really, the possiblities are endless. In the future, I plan on melting some peanut butter with the marshmallows to make Peanut Butter Popcorn Balls--YUM.<br />
<br />
<br />
<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><strong><u></u></strong></span><br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><strong><u>Marshmallow Popcorn Balls</u></strong></span><br />
<span style="font-size: x-small;">recipe adapted from </span><a href="http://www.marthastewart.com/339167/popcorn-balls" target="_blank"><span style="font-size: x-small;">Martha Stewart</span></a><br />
<br />
Makes about 12 smaller balls, 9 large balls, or 6 <em>really</em> big balls.<br />
<br />
<strong><em>Ingredients</em></strong><br />
<ul>
<li>1/4 cup butter</li>
<li>1/4 cup brown sugar</li>
<li>1/2 to 1 teaspoon salt</li>
<li>1-10 ounce bag marshmallows (preferably mini)</li>
<li>Appoximately 3 quarts popped popcorn (I popped 1/2 cup's worth of kernels)</li>
<li>1 cup M&M's</li>
<li>room temperature butter for rolling balls</li>
</ul>
<br />
<br />
<strong><em>Directions</em></strong><br />
--Pop the popcorn and place in a large bowl, big enough for extra stirring room without the popcorn spilling over.<br />
<br />
--In a large pot over low heat, melt the butter; then add the brown sugar and salt. Stir until evenly blended, then add the marshmallows. Stir constantly until the marshmallows are completely melted.<br />
<br />
--Pour the marshmallow goo over the popcorn, stirring until the popcorn is completely coated. It's just like making rice krispie bars. <br />
<br />
--Once you got the popcorn covered as best you can, add the M&M's and stir them in. When adding, try to sprinkle them all over so you don't have to stir as much. The more stirring, the more melting and breaking of the M&M's.<br />
<br />
--Using buttered hands, squeeze the popcorn into 2 or so inch balls (you can make them as large as you like) and place them on a wax paper lined pan. <br />
<br />
--Serve as soon as you like; wrap them in cling wrap for storage.<br />
<br />
<br />
<br />
Happy Baking!<br />
--<em>H</em>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-44413301223746025152012-10-27T18:16:00.000-05:002015-06-21T22:20:36.364-05:00Pizza Bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJetGjqiBPplU6BFSf5Dyc2eEClnJS2MnTiHwWQXKX8dA2bhKLzlAnDjkUivXqRTyJlf81kBQFsIvkoD2x3MGi9Zu4NpE7i4Sr25v4D2pXR8UEV3OlVDiftzpAmNUsC5NAHXvH-uiX5qbj/s1600/Pizza+Bites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJetGjqiBPplU6BFSf5Dyc2eEClnJS2MnTiHwWQXKX8dA2bhKLzlAnDjkUivXqRTyJlf81kBQFsIvkoD2x3MGi9Zu4NpE7i4Sr25v4D2pXR8UEV3OlVDiftzpAmNUsC5NAHXvH-uiX5qbj/s400/Pizza+Bites.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;">Who's ready for some football!?!?!</span> </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
Me not so much, but my husband is and that's reason enough to get fired up a little. Plus I'm always down to cook up some game day food in support of his team. It's my little contribution to his all out love affair with the season. Some of the food that is associated with watching the big game can be pretty calorie heavy and really pack on the pounds, but they are go-to's for a reason. They taste delicious. Obviously I couldn't deny my better half, so I adapted a few of the basics and made them without fake ingredients or funny names. Pizza bites are easy, real, and delicious. Not to mention they are a cinch to whip up and take about 20 minutes start to finish! What's not to like?! </div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;"><strong><u></u></strong></span><br />
<span style="font-size: large;"><strong><u>Pizza Bites</u></strong></span><br />
<strong><u><span style="font-size: large;"></span></u></strong>Created by: me<br />
<span style="font-size: x-small;"></span><br />
1 loaf French bread or baguette<br />
1 bunch of spinach<br />
1 ball fresh monzarella, sliced<br />
1 package of dried salami, proscuitto, or other cured italian meat<br />
1 6 oz can of tomato paste<br />
1 capful of Mrs. Dash italian seasoning<br />
Real parmasean cheese, grated<br />
Cracked pepper<br />
<br />
Preheat the oven to 400 degrees.<br />
<br />
Mix the tomato paste and Mrs. Dash with enough water to make a pizza sauce consistency. I like mine a little thicker than typical pizza sauce to give the toppings something to grab onto.<br />
<br />
Cut the bread on an angle about a 1/2 in thick and arrange on a cookie sheet. I use my pizza stone to make these most of the time but they are equally good on a cookie sheet. The stone just makes the bottoms crispier than the pan does. Spread a tablespoon or so of the sauce on each slice of bread. Then layer the spinach, meat, and mozerella onto each bread slice and top with freshly grated parmasean cheese. Crack some fresh pepper over the entire pan and pop it in the oven for 10-15 mintues. <br />
<br />
Once they are melty and toasted to perfection, pull them out and serve to your adoring fans!<br />
<br />
<em>Life is better homemade-</em><br />
<em>LL</em><br />
<br />
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-34546102508196497382012-09-26T00:05:00.000-05:002014-03-20T02:21:40.091-05:00Honey Cornbread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk3Uoh_qViOkg-AS63OrHnGEc9aRYiGgA_ToAYLkO2lT0T35GE7MJ2i7iE1jkL6j8vCsrmqxAce0wsu64fPwADLW18BSZi8Zm3Ygw9hi2pUmTr4i4OvUmI1ll_qMKIMR_P4f1vDNeX5bY/s1600/Honey+Cornbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlk3Uoh_qViOkg-AS63OrHnGEc9aRYiGgA_ToAYLkO2lT0T35GE7MJ2i7iE1jkL6j8vCsrmqxAce0wsu64fPwADLW18BSZi8Zm3Ygw9hi2pUmTr4i4OvUmI1ll_qMKIMR_P4f1vDNeX5bY/s1600/Honey+Cornbread.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I don't recall ever eating cornbread when I was little. I don't know if that's because I live in the upper Mid-West and it's not a common staple, or for any other random reason. Nevertheless, it's become one of my favorite dinner additions. I used to use the simple Jiffy mixes, but then I discovered Krusteaz's Honey Cornbread which immediately became my preference. Actually, I still use it all the time; sometimes a person just needs super-simplicity instead of just simplicity. Speaking of which, that's exactly what this recipe is--simple. Stir all the ingredients together, pour the batter in a greased pan, bake, then eat. Voila! I particularly like this recipe because of the honey. It keeps the cornbread moist, sweet, and delicious. Stored in an air tight container it can last several days, too. <br />
<br />
<br />
<br />
<span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><strong><u>Honey Cornbread</u></strong></span><br />
recipe from <a href="http://www.foodnetwork.com/recipes/down-home-with-the-neelys/honey-cornbread-muffins-recipe/index.html" target="_blank">foodnetwork.com</a><br />
<br />
<br />
<em><strong>Ingredients</strong></em><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 cup yellow cornmeal</li>
<li class="ingredient" itemprop="ingredients">1 cup all-purpose flour</li>
<li class="ingredient" itemprop="ingredients">1 tablespoon baking powder</li>
<li class="ingredient" itemprop="ingredients">1/2 cup granulated sugar</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon salt</li>
<li class="ingredient" itemprop="ingredients">1 cup whole milk</li>
<li class="ingredient" itemprop="ingredients">2 large eggs</li>
<li class="ingredient" itemprop="ingredients">1/2 stick butter, melted</li>
<li class="ingredient" itemprop="ingredients">1/4 cup honey</li>
</ul>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
<strong><em>Directions</em></strong></div>
<div class="ingredient" itemprop="ingredients">
--Preheat oven to 400 degrees F.</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
--In a large bowl, mix together the cornmeal, flour, baking powder, sugar, and salt. Then add the whole milk, eggs, melted butter, and honey. Stir until evenly mixed.</div>
<div class="ingredient" itemprop="ingredients">
</div>
<div class="ingredient" itemprop="ingredients">
*<em>If you want you can mix the dry and wet ingredients in separate bowls and then combine the two bowls together, but I found it unnecessary.*</em></div>
<div class="ingredient" itemprop="ingredients">
</div>
--Grease and 8x8 pan, cast iron skillet, or muffin tins; pour the cornbread batter evenly into the pan.<br />
<br />
<em>*If making muffins, this recipe makes 12. I had a 12 inch skillet I poured my (doubled) batter in to.*</em><br />
<br />
--Bake for 15 minutes, until golden.<br />
<br />
--Enjoy =)<br />
<br />
<br />
<br />
Happy Baking!<br />
--<em>H</em><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6295187931677714113.post-18652060329949209932012-09-07T09:07:00.000-05:002014-03-20T02:21:19.905-05:00Honey Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MxeXqIi0puzD2c2IDjmfrsBZ2eYV8OGkIm7CXDR6veYvmIwKI8HX6pkTVCGu6nTrfDP5bNjouQFsXJPjHGj1251iS55lmVSZ-_YbkdeRujxgWtVmYOrViHotR6mcF2WKZn5iL44BnaGn/s1600/Honey+Pumpkin+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4MxeXqIi0puzD2c2IDjmfrsBZ2eYV8OGkIm7CXDR6veYvmIwKI8HX6pkTVCGu6nTrfDP5bNjouQFsXJPjHGj1251iS55lmVSZ-_YbkdeRujxgWtVmYOrViHotR6mcF2WKZn5iL44BnaGn/s1600/Honey+Pumpkin+Muffins.jpg" height="295" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
</div>
<div>
It's hard to believe it's already the fall season isn't it? I don't know about you, but summer time goes by way too quickly for me. But saying goodbye to days spent at the lake, splashing around in the water, and drinking freshly squeezed lemonades isn't so terrible when I remember they days that are now upon us. Light jackets or sweat shirts, hot apple cider, crisp fall breezes, beautiful turning leaves, hay rides, and corn mazes--just a few of my favorite parts of my favorite season. Fitting right into all of this: pumpkin. To me, pumpkin equals fall. Therefore, in the spirit of embracing the future instead of mourning the past I bring you Honey Pumpkin Muffins! These have become some of my favorite fall muffins, and I think the uniqueness of the honey does that. Granted, the honey flavor itself is very subtle and you probably wouldn't know it's there unless somebody told you, but the muffins are sweet and pumpkin-y. They are very moist and have a density that I think muffins should have. After all, they have to be different from a fluffy cupcake somehow. The only thing I would potentially do differently do differently is make a different sort of streusel topping--a more crumbly one--though I did enjoy the polka dot effect the streusel I used provided.<br />
<br />
<br />
<br />
<br />
</div>
<div>
</div>
<span style="font-family: "Courier New", Courier, monospace; font-size: x-large;"><u><strong>Honey Pumpkin Muffins</strong></u></span><br />
recipe slightly adapted from <a href="http://www.honey.com/nhb/recipes/recipe-details?RecipeID=882" target="_blank">honey.com</a><br />
<br />
<div>
</div>
<strong>Ingredients</strong><br />
<ul>
<li>1-1/2 cups all-purpose flour</li>
<li>1-1/2 teaspoons baking powder</li>
<li>1 teaspoon baking soda</li>
<li>1/4 teaspoon salt</li>
<li>1-1/2 teaspoons ground cinnamon</li>
<li>1/2 teaspoon ground ginger</li>
<li>1/4 teaspoon freshly ground nutmeg</li>
<li>1/4 cup (1/2 stick) butter, softened</li>
<li>3/4 cup pure honey</li>
<li>1 egg</li>
<li>1 cup pumpkin <span lang="FR" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: FR; mso-fareast-font-family: "Times New Roman";">purée </span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li>1 cup chopped, toasted walnuts (optional)</li>
</ul>
<br />
<em>Note: This recipe takes very well to doubling. If using canned pumpkin, this will also use up the whole 15oz can instead of just half.</em><br />
<br />
<br />
<em><strong>Streusel Topping</strong></em><br />
<ul>
<li><div style="color: black; padding-left: 20px;">
<span class="ingredient">2 tablespoons all-purpose flour</span></div>
</li>
<li><div style="color: black; padding-left: 20px;">
<span class="ingredient">1/4 cup sugar</span></div>
</li>
<li><div style="color: black; padding-left: 20px;">
<span class="ingredient">1/2 teaspoon cinnamon</span></div>
</li>
<li><div style="color: black; padding-left: 20px;">
<span class="ingredient">4 tablespoons butter</span></div>
</li>
</ul>
<div>
</div>
<div>
</div>
<strong>Directions</strong><br />
--Preheat oven to 350°F and line a standard-size muffin/cupcake tin (or jumbo muffin/cupcake tin) with paper liners. <br />
<div>
</div>
--In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and freshly ground nutmeg. Set it aside for now.<br />
<div>
</div>
--Using a hand or stand mixer, beat the butter until it's light. Then beat in the honey, egg, and pumpkin.<br />
<div>
</div>
<em>Tip: Spray the measuring cup with cooking spray before measuring out the honey. This will allow the honey to slide right out of the cup instead of you standing there fighting to scrape the last globs of honey out.</em><br />
<div>
</div>
<em>--</em> Gradually add the flour mixture and mix until just blended. If using walnuts, stir those in now too. <br />
<div>
</div>
--Fill the lined muffin tins with the batter, 3/4 of the way full if you want big muffin tops. Otherwise just do half full.<br />
<br />
--If using the streusel: combine the flour, sugar, and cinnamon. Then cut in the butter. (If the butter is too soft the streusel won't be crumbly but will look like the pieces in the above picture. It still tastes good though.) Sprinkle as much desired streusel on top of the raw muffins.<br />
<div>
</div>
-- Bake at 350°F for <strong>25 to 30 minutes for</strong> <strong>standard-size</strong> muffins, or <strong>35-40 minutes for jumbo</strong> muffins. A toothpick inserted in center of a muffin will come out clean when the muffin is done. Remove the muffins from the tin and put 'em on a wire rack to cool/prepare to be eaten.<br />
<br />
<br />
<br />
<br />
<br />
Happy Baking!<br />
--<em>H</em>Unknownnoreply@blogger.com0