tag:blogger.com,1999:blog-40719374132996758992023-11-16T09:31:41.936-08:00Chocolate = HappinessIf you bake it, they will comeAnonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4071937413299675899.post-48257560796407373882016-10-23T09:27:00.001-07:002016-10-23T13:37:35.422-07:00Pumpkin Chocolate Chip Pancakes<br />
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Cooler weather has finally arrived and these pancakes are the perfect treat for days like these. These pancakes are so fluffy and are my new favorite. They have just the right amount of spice and the chocolate chips are the cherry on top. <br />
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Seriously, these things are so moist and fluffy! The buttermilk is the key ingredient in these heavenly flapjacks. The only substitution would be whole milk but I recommend buying buttermilk. With the extra, you can always make regular pancakes, biscuits and chocolate cake. I've even heard of freezing buttermilk in ice trays for easy proportioning.<br />
<br />
<span style="background-color: #e69138;">Ingredients:</span><br />
<ul>
<li>1 cup buttermilk</li>
<li>1/2 cup pumpkin puree (not pumpkin pie filling!)</li>
<li>1 egg</li>
<li>2 tbsp unsalted butter, melted</li>
<li>1 tsp vanilla extract</li>
<li>1 1/4 cups AP flour</li>
<li>1/4 c sugar</li>
<li>1 tsp + 1/2 tsp baking powder</li>
<li>1/4 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp ground cinnamon*</li>
<li>1/4 tsp ground nutmeg*</li>
<li>1/8 ground ginger*</li>
<li>1/8 tsp ground cloves*</li>
<li>1/2 c semi-sweet chocolate chips</li>
</ul>
* 1 tsp of pumpkin pie spice can be substituted but if you have these spices on hand, use them<br />
<br />
<span style="background-color: #e69138;">Directions:</span><br />
<ol>
<li>In a large bowl, combine buttermilk, pumpkin, egg, butter and vanilla. Whisk to combine.</li>
<li>In a separate bowl, combine four, sugar, baking powder, baking soda, salt and spices. Whisk to combine.</li>
<li>Pour the dry ingredients into the wet and mix until just combined, DO NOT overmix! It makes the pancakes tough. Then let the batter rest for 5 minutes. </li>
<li>Gently stir in chocolate chips.</li>
<li>Melt butter or shortening on a non stick griddle or pan. Pour batter onto hot griddle. I like to use a ladle for ease. The pancakes are ready for flipping when they start to bubble on edges. Flip those suckers (my favorite part) and cook until golden brown.. I'd say a couple minutes per side.</li>
<li>Top with butter and maple syrup. Mine are adorned with cinnamon butter. Keep reading for the recipe.</li>
</ol>
Look at those golden brown crispy edges!<br />
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** makes 6 large pancakes. You can easily double the recipe for a larger crowd or for leftovers. To freeze pancakes, line a baking sheet with parchment or wax paper. Place extra pancakes in a single layer and freeze for a few hours, remove from tray and drop in a freezer zip bag and store in freezer. To reheat, simply bake until warmed through. They are just as delicious as the day they were made.<br />
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<span style="background-color: #e69138;">Cinnamon Butter: <span style="background-color: white;"> Combine a stick a room temp butter, 1/2 tsp ground cinnamon and 2 tbsp honey. Stir until combined. Store tightly covered in the refrigerator until ready to serve.</span><span style="background-color: #e69138;"></span><span style="background-color: white;"></span></span><br />
Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-81365374671642867752016-10-03T10:59:00.001-07:002016-10-03T10:59:18.956-07:00Pumpkin Cupcakes with Cinnamon FrostingThese moist pumpkin cupcakes paired with cinnamon frosting are a perfect combo to start off the Fall season.<br />
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<span style="background-color: #e69138;">Cake Ingredients:</span><br />
<ul>
<li>1 3/4 cups all-purpose flour</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1 1/2 tsp ground cinnamon</li>
<li>1/8 tsp ground ginger</li>
<li>1/8 tsp ground nutmeg</li>
<li>1/8 tsp ground cloves</li>
<li>1 cup canned pumpkin (NOT pie filling)</li>
<li>2 eggs, room temp</li>
<li>2/3 cup packed brown sugar</li>
<li>1/2 cup vegetable oil</li>
<li>1/3 cup buttermilk</li>
<li>1 tsp vanilla extract</li>
</ul>
<span style="background-color: #e69138;">Frosting:</span><br />
<ul>
<li>1/2 cup butter, softened</li>
<li>1/2 cup shortening</li>
<li>4 cups powdered sugar</li>
<li>2 1/2 tsp ground cinnamon</li>
<li>1 tsp vanilla extract</li>
<li>2-3 tbsp of milk or heavy cream</li>
</ul>
Directions:<br />
<ol>
<li> Preheat oven to 350°F. Line muffin pans with cupcake liners and set aside.</li>
<li>In a large bowl, combine flour, baking soda, baking powder, salt and spices. Whisk together and set aside.</li>
<li>In a separate bowl, combine eggs and brown sugar and whisk until combined. Add pumpkin, vanilla, oil and milk and stir until combined.</li>
<li>Add wet ingredients into dry and stir until just combined. Don't overmix or your cupcakes will be too dense.</li>
<li>Pour batter into muffin cups and bake for 18 minutes. Use the toothpick method to test. Cool completely before frositng. </li>
<li>To make the frosting: Beat shortening and butter until creamy. Add half the powdered sugar and mix until combined. Add the cinnamon, vanilla and 2 tbsp of cream or milk. Add the final two cups of powdered sugar and mix well. Add more cream if needed, I always do. (Rule of thumb: if frosting is too thin, add more sugar; if too thick, add more liquid)</li>
<li>Frost, eat and enjoy!</li>
</ol>
** makes approx 15 cupcakes.<br />
** store airtight at room temp<br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-29179218095072025982016-08-06T08:48:00.001-07:002016-08-06T08:48:26.435-07:00Banana Nut MuffinsWondering what to do with those over rip bananas siting on your counter? Make these muffins and you won't be disappointed. The moist banana muffin combined with the crunchy nutty topping is a perfect combo. If you're like me then you've noticed that banana nut muffin mixes taste a little funny. These homemade muffins are very easy to whip up and taste way better than the prepackaged kind.<br />
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These are best eaten immediately. They are still yummy the next day but the topping will not be crunchy and that's the best part.<br />
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<span style="background-color: #f1c232;">Ingredients:</span><br />
<ul>
<li>1 1/2 cups AP flour</li>
<li>1/2 tsp cinnamon</li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>pinch of salt</li>
<li>2 or 3 ripe bananas, mashed*</li>
<li>2/3 cup sugar</li>
<li>1 egg</li>
<li>1 1/2 tsp vanilla</li>
<li>1/2 cup butter, melted</li>
</ul>
<span style="background-color: #f1c232;">Directions:</span><br />
<span style="background-color: #f1c232;"><span></span><span></span></span><br />
<br />
<ol>
<li>Preheat oven to 375° and prepare muffin pan.</li>
<li>Whisk flour, cinnamon, baking soda and powder and salt. </li>
<li>In a separate bowl, thoroughly mash bananas. Add egg, sugar, butter and vanilla.</li>
<li>Add flour mixture to wet ingredients and gently stir until combined. Don't over mix! </li>
<li>Pour into muffin cups.</li>
<li><span style="background-color: #f1c232;">To make topping</span>, combine 1/3 cup brown sugar, 2 tbsp AP flour, 2 tbsp old fashioned oats, 2 tbsp softened butter and 1/3 cup of walnuts or pecans. Mix together until butter is incorporated. Generously top muffins with this mixture.</li>
<li>Bake for 20 minutes or unil golden and center is cooked through.</li>
</ol>
<br />
Eat and enjoy!<br />
<br />
* Depending on the size of your bananas, you may need 2 or 3. <br />
** makes 12 muffinsAnonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-70453479865946679092016-06-16T16:11:00.001-07:002016-06-16T16:11:13.607-07:00Roasted Tomato Basil SoupWhat to do when your garden is overflowing with beautiful, ripe tomatoes and basil? Why make this soup of course. Store bought tomatoes also work in this soup. Now, you won't catch me eating a raw tomato from the store. It just doesn't taste the same. I think all types work in this soup, garden, roma, grape and cherry.<br />
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The only thing missing from this picture is a gooey grilled cheese sandwich.<br />
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Roasting the tomatoes, onions and garlic give them extra flavor. <br />
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An immersion blender is definitely your friend with this soup. You could use a regular blender but be careful not to burn yourself.<br />
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<br />
Ingredients:<br />
<ul>
<li>1 1/2 lb roma tomatoes or any garden tomato, halved</li>
<li>1/2 - 1lb cherry tomatoes</li>
<li>2 1/2 cup low sodium chicken broth</li>
<li>approx 3 tbsp olive oil</li>
<li>15-20 basil leaves</li>
<li>4 cloves of garlic, whole</li>
<li>salt and pepper to taste</li>
</ul>
Directions:<br />
<ol>
<li> Preheat oven to 425°. Place tomatoes on baking sheet and toss with 2 tbsp olive oil. Season with salt and pepper. Place onions and garlic on separate baking sheet lined with foil. It makes clean up easier. Toss with 1 tbsp olive oil and season with salt and pepper.</li>
<li>Bake in oven for 30-40 minutes. Keep checking, the onions will be done before the tomatoes. Look for golden edges. Remove from oven and peel skins away from tomatoes. Don't skip this step or you'll have weird textures in the soup.</li>
<li>Throw all veggies in a large pot with the chicken broth and basil. Bring to a boil. Reduce heat and simmer for 30 minutes. </li>
<li>Blend with an immersion blender until smooth.</li>
<li>Season to taste and serve warm. I like to add a splash of cream to my bowl.</li>
</ol>
<br />
* makes about 3-4 servings. <br />
Eat and enjoy<br />
<br />
<br /><br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-70402672608016684942016-06-03T10:38:00.001-07:002016-06-03T10:40:08.213-07:00Jacques Torres Copycat Chocolate Chip CookiesThis chocolate chip cookies recipe has some unusual, not in every kitchen flours but it is worth the extra cost and refrigerator space. I store my flour in the refrigerator. I find the flour stays fresh longer. These cookies are thick and chewy but has crispy edges. According to "Mr. Chocolate" himself, the low gluten in the pastry flour combined with the high gluten in the bread flour makes the perfect textured cookie. I must say that this is our household fav cookie! I hope you like it too.<br />
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Always bring your cold items to room temperature (eggs, butter, flour etc.) Now, I used 11 oz bag of ghirardelli milk chocolate chips and 5 oz of semi sweet ghirardelli chocolate chips. You can let your freak flag fly as high as you want. I like bittersweet, semi sweet and milk chocolate chips. You can buy chocolate bars and chopped it yourself ( more work for you). I've even done M&M's and snowcaps. You can add pecans or any other nut. I've seen pretzel pieces added to cookie dough. I prefer a plain jane, nothing but chocolate, chocolate chip cookie.<br />
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Look at that yummy dough! Now, it is recommended to refrigerate dough for at least 24 hours and up to 72 hours. Who wants to wait that long for cookies??? I baked them right away and the cookies came out perfect. Don't forget to leave enough space in between each cookie for spreading does occur. <br />
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Once cookies are out of the oven let cool for a few minutes in pan on a rack. Then remove from pan and place directly on cooling rack until cool enough for storage.<br />
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I like to each my cookie with a large glass of milk in front of the TV.<br />
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Eat and enjoy!<br />
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<span style="background-color: yellow;">Ingredients:</span><br />
<br />
<ul>
<li>2 sticks of unsalted butter, room temp</li>
<li>3/4 cup plus 2 tbsp of sugar</li>
<li>1 cup plus 2 tbsp brown sugar</li>
<li>2 eggs</li>
<li>2 tsp vanilla extract</li>
<li>1 1/2 cup plus 1 tbsp pastry flour</li>
<li>1 1/2 cup bread flour</li>
<li>1 tsp salt</li>
<li>1 tsp baking soda</li>
<li>1 tsp baking powder</li>
<li>16 oz your fav chocolate combo (mine is milk and semi sweet)</li>
</ul>
<br />
<span style="background-color: yellow;">Directions:</span><br />
<br />
<ol>
<li>Preheat oven to 350°. In a separate bowl, combine flours, soda, salt and baking powder. Whisk together and set aside.</li>
<li>In your mixer, cream together butter and sugars until fluffy. Add eggs one at a time and vanilla.</li>
<li>Slowly add in the dry ingredients Don't over mix or you will end up with hockey pucks!</li>
<li>Stir in chocolate chips. Scoop cookies onto baking sheets. I like a medium size cookies scoop but you can use a tablespoon. </li>
<li>Bake for 15 minutes or until lightly golden. Longer or shorter baking times for bigger or smaller cookies. </li>
</ol>
* recipe make roughly 30 medium size cookies<br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-19124833271457155282016-05-06T14:40:00.004-07:002016-05-06T14:43:09.271-07:00Strawberry CakeThis easy strawberry cake will have your guest licking their plates. It is very moist and has great strawberry flavor! The pipeable cream cheese frosting is delicious also.<br />
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I love making strawberry desserts in the summertime! Don't you?<br />
<br />
<span style="background-color: #d5a6bd;">Ingredients:</span><br />
<ul>
<li>2 sticks unsalted butter (1 cup), room temp</li>
<li>2 cups sugar</li>
<li>1 pkg. (3oz) strawberry gelatin</li>
<li>4 eggs</li>
<li>2 3/4 cup sifted cake flour*</li>
<li>2 1/2 tsp baking powder</li>
<li>1 cup whole milk, room temp</li>
<li>1 tbsp vanilla </li>
<li>1/2 cup strawberry puree**</li>
<li>fresh strawberries for decorating, optional</li>
</ul>
<br />
<span style="background-color: #d5a6bd;">Directions:</span><br />
<ol>
<li>Place eggs, butter and milk on counter at least two hours before baking. It takes awhile for them to reach proper room temperature.</li>
<li>Preheat oven to 350°. Grease, flour and line two 9 inch round cake pans. I like to spray nonstick cooking spray, line with parchment paper, spray again and flour. Shake off excess flour. If you take the time to do this extra step, your cakes will always come out of your pans.</li>
<li>Cream butter, sugar and gelatin in mixer until light and fluffy. Add eggs one at a time until just mixed.</li>
<li>In a separate bowl, combine flour and baking powder. Add to batter alternating with milk. Always begin and end with flour. This helps from a flour cloud in your kitchen. Don't over mix! Over mixing makes for tough cakes.</li>
<li>Stir in vanilla and strawberry puree.</li>
<li>Pour evenly into prepared pans and bake for 25-30 or until toothpick comes out clean. Allow to cool in pans over cooling rack for 10 minutes before inverting. Let cakes cool completely before frosting. I used this <a href="http://rosebakes.com/adventures-in-baking-cream-cheese-buttercream-for-decorating" target="_blank">pipeable cream cheese frosting</a>. Strawberry buttercream would also be great.</li>
</ol>
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* sifted cake flour means sift before measuring. It makes a difference<br />
** for strawberry puree: add a bag of frozen strawberries and sugar to blender and puree. Omit sugar if buying sweetened berries. Add a little sugar and taste as you go. I think I added 1/3-1/2 cup of sugar.<br />
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Sorry the cake is so messy in this picture. I was too full on cake to clean it up.<br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-15972433589403441202016-04-02T14:09:00.000-07:002016-04-02T14:09:00.430-07:00Out Of This World Breakfast Potatoes<div class="separator" style="clear: both; text-align: center;">
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These potatoes right here will be the best thing to happen to you all day. So do yourself a favor and whip these suckers up for breakfast this week. It's super easy and delicious.<br />
<br />
I've been away for a bit. I haven't been too impressed with my photography lately and it's making me uninterested in blogging.<br />
<br />
So, back to the potatoes; What do you make when you buy a 20lb bag of potatoes on sale? Start off with these breakfast potatoes. More than likely you have all these ingredients on hand. The great thing about this dish is you can make it your own; Don't like jalapenos - leave them out, replace the bacon with ham, you can even throw in some mushrooms. <br />
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I use an cast iron skillet. It really gives the potatoes a good char flavor. Throw in your potatoes, seasoning, bell pepper and onion. Let that cook for a good 10 minutes so the potatoes can brown.<br />
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Next, throw in your sliced bacon and jalapenos. Want to know a trick to slicing bacon? Put it in the freezer for about 10-15 minutes. It will make the job much easier. Let that cook for about 5 minutes. That rendered bacon fat will give these taters lots of flavor!<br />
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Your in the home stretch! Are you drooling cause I am! Throw in the garlic, parsley and green onions or chives. Stir for a couple minutes and top with cheddar. Once the cheese is added, I store the potatoes in the oven while I fry up an egg. This will keep the potatoes nice and hot.<br />
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Now that's what I call breakfast! Eat and enjoy!<br />
<br />
<br />
Ingredients:<br />
<ul>
<li>1 Tbsp olive oil</li>
<li>1 russet potato, diced</li>
<li>2 slice bacon, diced</li>
<li>1/2 yellow onion, chopped</li>
<li>1/2 bell pepper, red or green;chopped</li>
<li>1 jalapeno, sliced</li>
<li>1 clove garlic, minced</li>
<li>1/2 cup cheddar cheese, grated</li>
<li>seasoning(salt, black pepper & red pepper)</li>
<li>1 Tbsp each of chopped parsley and green onions</li>
</ul>
<br />
Directions:<br />
<ol>
<li>Heat olive oil in 10" or 12" cast iron skillet. Add potatoes, seasoning, onion and bell pepper. Cook for 10 minutes or until the edges start to get crispy. Med-High heat works for me.</li>
<li>Add bacon and jalapeno to pot and cook for another 5 minutes.</li>
<li>Lower heat and add garlic, parsley and green onions (chives work too). Cook for another minute. </li>
<li>Turn off heat and add cheese. Store in oven to keep warm while cooking eggs. I like to adorn my potatoes with an over easy egg.</li>
</ol>
*serving size: 2-3 peopleAnonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-72442577423128417982016-03-02T09:49:00.001-08:002016-03-02T09:49:33.308-08:00Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
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All you need is this classic peanut butter cookie and a glass of milk. You will not be disappointed. These cookies are easy to make and eat. They will disappear in the blink of an eye! <br />
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Once shaped into balls, I like to roll them in regular granulated sugar. It gives the cookies a sparkle and a nice crunch. Give the cookies the classic criss-cross pattern with a fork. This is optional but if you want the traditional look, go the extra mile.<br />
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Look how scrumptious! Time to get these babies in the oven and in my belly!!!<br />
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Eat these bad boys as is or dipped in chocolate. You can also use chunky peanut butter in place of smooth. I wouldn't use natural peanut butter. It's too oily. In these cookies, I use Peter Pan. I would also suggest Jif or Skippy.<br />
<br />
Ingredients:<br />
<ul>
<li>2 sticks of unsalted butter, room temp (1 cup)</li>
<li>1 cup granulated sugar</li>
<li>3/4 packed brown sugar (light or dark)</li>
<li>2 large eggs (room temp)</li>
<li>1 cup creamy peanut butter</li>
<li>2 tsp vanilla extract</li>
<li>3 cups & 2 tbsp AP flour</li>
<li>1 tsp baking powder</li>
<li>1 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 cup granulated sugar (optional)</li>
</ul>
Directions:<br />
<ol>
<li> Cream butter and sugars until smooth and fluffy, about 2 minutes.</li>
<li>Add eggs one at a time and mix until combined.</li>
<li>Add peanut butter and vanilla and mix on high until combined. Scrape down bowl as needed.</li>
<li>In a separate bowl, Whisk flour, baking soda & powder and salt together. Add to the wet ingredients and mix on low until combined. </li>
<li>Cover dough with plastic wrap and chill for 3-24 hours. This will insure that the dough doesn't spead all over pan while baking.</li>
<li>Preheat oven to 350°. Line baking sheet with silpat or parchment paper. You don't want these babies sticking to the pan.</li>
<li>Roll the dough into balls and roll in granulated sugar. Place 2 inches apart on baking sheet. Make a criss-cross pattern on top of dough with a fork.</li>
<li>Bake for 10-12 minutes or until light brown, The cookies will look raw but leave them in pan for 5 minutes before moving to a cooling rack. They will set up, I promise. </li>
</ol>
<br />
Makes approx. 2 1/2- 3 dozen cookies, depending on size. Store in an air-tight container for one week. It makes a lot of cookies, so share with your friends and family.<br />
<br />
Eat and enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-85121532609936702952016-02-11T12:55:00.001-08:002016-02-11T12:55:49.268-08:00Valentine's Day Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW08mWkOvsJ1fY214F9khsj1_OXFBYf_cBx3VlEu07TCE6CS_l4h2Ld7f_epaYkm-oTN4dhtEkkcDnMwZLviDofuC2WRKcuB_gGLzXRDgcvrTcocx19knNvObrYlSJT7nCBvtfHaKBxxQ/s1600/Vday+cookies9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW08mWkOvsJ1fY214F9khsj1_OXFBYf_cBx3VlEu07TCE6CS_l4h2Ld7f_epaYkm-oTN4dhtEkkcDnMwZLviDofuC2WRKcuB_gGLzXRDgcvrTcocx19knNvObrYlSJT7nCBvtfHaKBxxQ/s640/Vday+cookies9.JPG" width="640" /></a></div>
This sugar cookie recipe is my fav. The cookies come out soft yet crispy and they do not spread. I get a lot of inspiration from <a href="http://lifeloveandsugar.com./">lifeloveandsugar.com.</a> Lindsay has some delicious recipes and they are easy to follow.<br />
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So, tell me what you think? Not bad for my first time eh???<br />
<br />
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The key to a good sugar cookie is to have all your ingredients at room temperature. Another good thing about this recipe, you don't have to refrigerate the dough for hours. When it's time to move your cookies onto the sheet pan, you may have to use a spatula. Some of my cutouts were stuck to my counter. <br />
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Place your cookies on parchment paper or a silpat. You don't won't these babies sticking to the pan.<br />
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Once cooled, let your creativity blossom! I used this <a href="http://www.lifeloveandsugar.com/2015/12/07/how-to-decorate-cookies-royal-icing/" target="_blank">royal icing recipe</a>. It dries hard but not enough to chip a tooth like some others. <br />
<br />
Ingredients:<br />
<ul>
<li>1/2 cup unsalted butter, room temp</li>
<li>1 cup sugar</li>
<li>1 egg</li>
<li>1 tsp pure vanilla extract</li>
<li>2 cups AP flour</li>
<li>1/4 tsp salt</li>
<li>1 1/2 tsp baking powder</li>
<li>decorations: royal icing, sprinkles, pink and red tinting gel, icing bags, Wilton tips ( i used sizes 2 and 3) </li>
</ul>
Directions:<br />
<ol>
<li>Preheat oven to 350°. Line your pan with parchment or these babies might stick to your pan.</li>
<li>Cream butter and sugar until light and fluffy. It takes a few minutes.</li>
<li>Once fluffy, add egg and vanilla and mix until combined.</li>
<li>In a separate bowl, whisk all dry ingredients. Add to the wet ingredients and mix until combined. You may have to scrape the bowl with a rubber spatula once or twice.</li>
<li>On a clean, floured surface, roll out about 1/3 of the dough to 1/4 inch thick. You will have to flour the rolling pin also.</li>
<li>Now's the fun part, cut out your cookies shapes with whatever floats your boat. I use a simple heart. Move cookies to your baking sheet. You may have to wiggle a metal spatula under the cookie to get it loose.</li>
<li>Bake for 7-9 minutes. They won't look done but will finish cooking out of the oven. Allow to cool in pan for 5 minutes. Move to cooling rack to completely cool.</li>
<li>While cooling, you can make the icing.</li>
</ol>
<br />
Eat and enjoy! <br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com1tag:blogger.com,1999:blog-4071937413299675899.post-42900151453095066992016-01-26T08:27:00.003-08:002016-01-26T08:27:40.471-08:00Chocolate Mint CupcakesThese cupcakes are a gem and would be a perfect St Paddy's Day dessert.<br />
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<span style="background-color: white;">Ingredients:</span><br />
<br />
<span style="background-color: lime;"> Cupcake Ingredients:</span><br />
<ul>
<li>1 cup AP flour</li>
<li>1/2 tsp baking soda</li>
<li>1/2 tsp salt</li>
<li>1/2 cup cocoa powder</li>
<li>3/4 cup milk</li>
<li>1 cup sugar</li>
<li>3/4 vegetable oil</li>
<li>1 egg</li>
<li>1 tsp vanilla extract</li>
</ul>
<br /> <span style="background-color: lime;"> Mint Ganache Filling:</span><br />
<ul>
<li>1/3 cup semi-sweet chocolate chips</li>
<li>2 tbsp heavy cream</li>
<li>1/2 tsp mint extract</li>
<li>1/4 cup powdered sugar</li>
</ul>
<span style="background-color: lime;">Mint Frosting:</span><br />
<ul>
<li>4 oz cream cheese</li>
<li>3 tbsp butter, softened</li>
<li>1 tsp heavy cream</li>
<li>2 cups powdered sugar</li>
<li>1/4 tsp mint extract</li>
<li>green food coloring</li>
<li>Andes mints for garnish</li>
</ul>
<br />
Directions:<br />
<ol>
<li><span style="background-color: #93c47d;">To make the cupcakes,</span> Whisk flour, baking soda and salt in a bowl and set aside. In another bowl, add cocoa. Heat milk until hot but not boiling. Pour milk over cocoa and whisk until smooth. Let cool. Once cooled, add sugar, oil, egg and vanilla and whisk until smooth. Add the wet ingredients to the flour mixture and mix until combine. Don't over mix the batter!</li>
<li>Pour into 12 muffin cups and bake for 20-25 minutes. Transfer to rack to cool completely.</li>
<li><span style="background-color: #93c47d;">While cupcakes are baking, go ahead and make the filling</span>. Melt chocolate chips and cream in the microwave on 30 second intervals until melted. Stir in mint extract and powdered sugar. You can taste it at this point and add more mint if you'd like. When cupcakes come out the oven, Add ganache to a squeeze bottle and fill cupcakes.</li>
<li><span style="background-color: #93c47d;">Mint Frosting:</span> Beat cream cheese and butter until light and fluffy, about 5 minutes. Add powdered sugar, mint extract and heavy cream. Add green food coloring and stir. A small amount will give you a nice pale green. Taste it. If you want a more stronger minty flavor, add more. Be careful! You can go from perfect to overpowering real fast! Once cupcakes have cooled, frost cupcakes and decorate with left over ganache and Andes mints.</li>
</ol>
<br />
Eat and enjoy!<br />
<br />
<br />
Adapted from: <a href="http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html" target="_blank">http://www.yourcupofcake.com/2011/05/andes-mint-cupcakes.html</a><br />
<br />
* makes 12 cupcakes<br /><br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-88050641919781142012016-01-06T15:36:00.003-08:002016-01-06T15:36:21.651-08:00Blueberry Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccqvyf2jsTZzV7atHIPthklchT9ZFNLWzjWfabiRawx2MKTeUsnoZUS7ZE7SDV8_XmwBskfZOIJXOts7ANRKyX4c-xDGilgEiPYwAh8YZsZ6PuQO3_I0gcKX5H4eu-VCXXERh4friKW8/s1600/blueberry+muffin1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccqvyf2jsTZzV7atHIPthklchT9ZFNLWzjWfabiRawx2MKTeUsnoZUS7ZE7SDV8_XmwBskfZOIJXOts7ANRKyX4c-xDGilgEiPYwAh8YZsZ6PuQO3_I0gcKX5H4eu-VCXXERh4friKW8/s320/blueberry+muffin1.JPG" width="320" /></a></div>
<span style="background-color: blue;"><span style="background-color: #6fa8dc;">Ingredients:<span></span></span></span><br />
<ul>
<li>1 1/2 cups AP flour</li>
<li>1/2 cup sugar</li>
<li>2 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>2/3 cup buttermilk</li>
<li>1/4 cup vegetable oil</li>
<li>1 egg</li>
<li>1 cup blueberries, fresh or frozen</li>
<li>splash of vanilla extract </li>
<li>2 tbsp raw sugar, optional</li>
</ul>
<br />
<span style="background-color: #6fa8dc;">Directions:</span><br />
<ol>
<li>Preheat oven to 400°. In a bowl, whisk flour, sugar, baking powder and salt.</li>
<li>In a separate bowl, combine buttermilk, oil and egg. Beat together and add to dry ingredients. Stir until just combined; do not over mix.</li>
<li>Fold in blueberries and vanilla. </li>
<li>Fill your muffin tin and sprinkle with raw sugar. You can also use regular white sugar. The raw sugar gives the muffins a nice crunch.</li>
<li>Bake for 20 minutes or until tops are golden. Remove and let cool on a baking rack.</li>
</ol>
Eat and enjoy.<br />
<br />
** makes approx. 10-12 muffins<br />
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Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-87982042944268741312015-12-23T15:27:00.000-08:002015-12-23T15:27:09.442-08:00White Chocolate Dipped Gingersnap Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_0uBPpFvfMufM-irujJ9GDiynAEEvLKVEzQl6e_V2pupKTfmGjpCR7RhSWYvtQDv6AFT9CMP1OrmRyMltzSeWrXelZGccS7HN00iJBtkw58_waqz4ZyPVZcdzV3vPCf53i-J9b8rQMA/s1600/gingersnaps3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_0uBPpFvfMufM-irujJ9GDiynAEEvLKVEzQl6e_V2pupKTfmGjpCR7RhSWYvtQDv6AFT9CMP1OrmRyMltzSeWrXelZGccS7HN00iJBtkw58_waqz4ZyPVZcdzV3vPCf53i-J9b8rQMA/s320/gingersnaps3.JPG" width="320" /></a></div>
Gingersnap cookies is my husband's all time fav! I just hope he leaves enough for our friends and family to enjoy... and Santa too.<br />
<br />
Ingredients:<br />
<ul>
<li>1/2 cup unsalted butter, softened</li>
<li>1/4 cup vegetable shortening</li>
<li>1/2 cup white sugar</li>
<li>1/2 cup brown sugar</li>
<li>1 egg</li>
<li>1/4 cup molasses</li>
<li>1/2 tsp vanilla</li>
<li>1 tsp ground ginger</li>
<li>1 tsp ground cinnamon </li>
<li>1/8 tsp ground cloves</li>
<li>1/4 tsp salt</li>
<li>2 tsp baking soda </li>
<li>2 cups AP flour</li>
<li>1/2 cup turbinado sugar, optional</li>
<li>12oz bag white chocolate chips</li>
<li>1 tbsp vegetable shortening </li>
<li>garnishes: sprinkles, colored sugars, etc.</li>
</ul>
<br />
Directions:<br />
<ol>
<li>Cream together butter, shortening and both sugars</li>
<li>Add egg, vanilla and molasses.</li>
<li>In another bowl whisk flour, spices, salt and baking soda. Then gradually add the flour mixture to the wet ingredients. Mix until just combined. Cover dough and chill for 2 hours.</li>
<li>Preheat oven to 350°. Line a baking sheet with a silpat or parchment paper. Scoop out small balls of dough and roll them in the turbinado sugar. This is optional but it gives the cookies a nice crunch.</li>
<li>Place dough onto baking sheet and gently smash a little. Space out cookies 2 inches apart. They will spread.</li>
<li>Bake for 12 minutes. The cookies will be soft to the touch. Let them sit on baking sheet for 5 minutes before transferring to a cooling rack.</li>
<li>Once cookies have cooled, melt the chocolate and shortening in microwave on 30 second intervals until melted. </li>
<li>Dip the cookies in the melted chocolate and place on a wax paper. Decorate as desired. Let the chocolate set up before stacking the cookies in an air tight container.</li>
</ol>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtN9iyMGjo0TSyijct6fgxTzYyS1B-RMj41VpbVIFjBbdN9wdFxs1hu6zGKdOwaaLUG2r-bZVwi03phSXnrv_AKX_P69RClRviX903h2N90flvztX5iECjKWcA6Du6tYB9b9PN_wudr78/s1600/gingersnaps1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtN9iyMGjo0TSyijct6fgxTzYyS1B-RMj41VpbVIFjBbdN9wdFxs1hu6zGKdOwaaLUG2r-bZVwi03phSXnrv_AKX_P69RClRviX903h2N90flvztX5iECjKWcA6Du6tYB9b9PN_wudr78/s320/gingersnaps1.JPG" width="320" /></a></div>
Eat and enjoy!Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-15937956536491531762015-12-23T15:09:00.000-08:002015-12-23T15:09:00.676-08:00Pralines<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGSNaP3rIwoAbxX4iWywq5cW_DLPwOoqCaepwj-EUb77jgQHxLs0FPrUpUIiiAzuySGItYvoYpeSxHY1WTvXDa4Dq-nSP7KVmzzJaWqMJdqM9w7CuwH6swGdoajBs9e_OS5iMBw-qqfo/s1600/pralines5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGGSNaP3rIwoAbxX4iWywq5cW_DLPwOoqCaepwj-EUb77jgQHxLs0FPrUpUIiiAzuySGItYvoYpeSxHY1WTvXDa4Dq-nSP7KVmzzJaWqMJdqM9w7CuwH6swGdoajBs9e_OS5iMBw-qqfo/s320/pralines5.JPG" width="320" /></a></div>
I am a candy making machine today. The holidays always bring that out in me even though it's 80° outside with 100% humidity! My pralines didn't quite turn out right with this outrageous weather we're having but I still decided to share them with you all.<br />
<br />
Ingredients:<br />
<ul>
<li>1 1/2 cups brown sugar</li>
<li>3/4 cup white sugar</li>
<li>6 tbsp unsalted butter</li>
<li>1/2 cup evaporated milk</li>
<li>2 cups pecans, chopped</li>
<li>1/2 tsp salt</li>
<li>1 tsp vanilla</li>
</ul>
Directions:<br />
<ol>
<li>In a large pot fitted with a candy thermometer, combine sugars, butter, milk, salt and pecans. Cook over medium high heat, stirring continuously. Mixture will start to boil. Keep cooking until candy reaches a temperature of 238°(soft ball stage)</li>
<li>Remove from heat and add vanilla. Keep stirring until mixture thicken. It will start to look grainy.</li>
<li>Drop by spoonfuls onto wax paper and let it set up.</li>
</ol>
Eat and enjoy!<br />
<br />
* I like to make my pralines big so I usually get about 20 out of this recipe.<br />
<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-2683599839827397772015-12-23T10:56:00.000-08:002015-12-23T10:56:12.060-08:00Fantasy Fudge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffJ7nFcHG5nBCkHCAkSwsQczhIjDZtL3tkRrs1UFTPHZ94FtO8wrB1WL7Ht0wru2NfziZcAplDf0AiefqYu36xS8ab-NuozR6INuoK9spYmzseZpZ3htCYhJ0XW2Q5WzQX3ZSwTZdTDM/s1600/fantasy+fudge3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjffJ7nFcHG5nBCkHCAkSwsQczhIjDZtL3tkRrs1UFTPHZ94FtO8wrB1WL7Ht0wru2NfziZcAplDf0AiefqYu36xS8ab-NuozR6INuoK9spYmzseZpZ3htCYhJ0XW2Q5WzQX3ZSwTZdTDM/s320/fantasy+fudge3.JPG" width="320" /></a></div>
Fantasy Fudge is a must at Christmas time. It's rich and delicious. Now, I love all types of fudge but this fudge (IMHO) is so much better than those condensed milk ones. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbLX57abQAtAIsXuCJVm9nFlNTYObHgigdBeEXBXKcD51x764FUJNXyP-mmCEK4f-Z-dFu8ZPq6polXpxoUCfiAa1yCDX0mclDihKWtB9G_T_XtQVaEMTm_pYnfyql2404O043IYqV5M/s1600/fantasy+fudge1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIbLX57abQAtAIsXuCJVm9nFlNTYObHgigdBeEXBXKcD51x764FUJNXyP-mmCEK4f-Z-dFu8ZPq6polXpxoUCfiAa1yCDX0mclDihKWtB9G_T_XtQVaEMTm_pYnfyql2404O043IYqV5M/s320/fantasy+fudge1.JPG" width="320" /></a></div>
Ingredients:<br />
<ul>
<li>3 cups sugar</li>
<li>3/4 cup unsalted butter</li>
<li>2/3 cup evaporated milk</li>
<li>12oz bag of semi-sweet chocolate chips</li>
<li>1 jar(7oz) marshmallow creme</li>
<li>1 tsp vanilla</li>
<li>1 cup chopped pecans or walnuts (optional)</li>
</ul>
Directions:<br />
<ol>
<li>Line 9x13 pan with foil. Make sure foil hangs over sides of pan. This makes a handle to easily remove from pan.</li>
<li>Set up large pot with a candy thermometer.</li>
<li>Add sugar, milk and butter to pot. Bring to a full rolling boil, stirring constantly. Continue cooking until thermometer reaches 234°F. Remember to keep stirring or it will burn! </li>
<li>Remove from heat and add chocolate chips and marshmallow creme. Stir until combined</li>
<li>Add vanilla and nuts, if that's your thing. Mix well.</li>
<li>Pour into foil lined pan. Let cool completely on counter or in fridge. Remove foil from pan and cut into squares.</li>
</ol>
Eat and enjoy!<br />
<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-80561302237536571962015-12-23T10:23:00.004-08:002015-12-23T10:26:45.021-08:00Cinnamon Pecans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfvbz8QPMedvMRIY5tyudD7MX50xF-D6arspQZ34Il8appQYhLxWuy__9d_EXj4-Nr42qs6HjYJQNj5yUcaasFBCqGExU0nIE1cH10JOOGyOt40y19jHr3a1biS7MsTkoIR2m9rkn9PU/s1600/cinn+pecans2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisfvbz8QPMedvMRIY5tyudD7MX50xF-D6arspQZ34Il8appQYhLxWuy__9d_EXj4-Nr42qs6HjYJQNj5yUcaasFBCqGExU0nIE1cH10JOOGyOt40y19jHr3a1biS7MsTkoIR2m9rkn9PU/s320/cinn+pecans2.JPG" width="320" /></a></div>
<span style="background-color: orange;">Ingredients:</span><br />
<ul>
<li>1 egg white</li>
<li>2 tbsp ground cinnamon</li>
<li>3/4 c sugar</li>
<li>1 lb pecan halves</li>
</ul>
<br />
<span style="background-color: orange;">Directions:</span><br />
<ol>
<li>Preheat oven to 350°. </li>
<li>Beat egg white with a fork until frothy</li>
<li>Add cinnamon and sugar and stir until a delicious paste is formed</li>
<li>Add pecans and throw on a wax paper lined baking sheet.</li>
<li>Toast for 15 minutes. Cool and transfer to a air tight container.</li>
</ol>
Eat and enjoy!Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-63024170947134947522015-12-19T07:43:00.001-08:002015-12-19T07:43:37.924-08:00Peppermint Bark<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-6Ry6p9UC-7H3zONPZzCm6jooCBWsgqUUcfc-5KcnxElNBZ2y6G_z6TeUEZWpn7Q-ddiXSgdoeYHNI1iARinlLUeMEXn6tUjWJdSv2D_77UaWE7E9Z6rHMXApPvXtuOFvIQMC0xzLQ8/s1600/peppermint+bark5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU-6Ry6p9UC-7H3zONPZzCm6jooCBWsgqUUcfc-5KcnxElNBZ2y6G_z6TeUEZWpn7Q-ddiXSgdoeYHNI1iARinlLUeMEXn6tUjWJdSv2D_77UaWE7E9Z6rHMXApPvXtuOFvIQMC0xzLQ8/s320/peppermint+bark5.JPG" width="320" /></a></div>
<span style="background-color: red;"><span style="background-color: white;"><span></span></span><span style="background-color: white;"><span>Tis the season for holiday candy, Fa la la la la la la la la</span></span></span><br />
<span style="background-color: red;"><span style="background-color: white;"><span> This is a very simple candy to make and it screams Christmas. </span></span></span><br />
<span style="background-color: red;"><br /><span style="background-color: white;"><span></span></span></span>
<span style="background-color: red;">Ingredients:</span><br />
<ul>
<li>3 peppermint candy canes, crushed</li>
<li>12 oz semi sweet chocolate</li>
<li>12 oz white chocolate</li>
<li>1 tsp peppermint extract ( not mint), divided</li>
</ul>
<span style="background-color: red;">Directions:</span><br />
<ol>
<li>Throw candy canes in a ziploc bag and beat with rolling pan. This is your chance to let out all that holiday frustration!</li>
<li>Line baking tray with wax paper or foil.</li>
<li>Place semi-sweet chocolate in microwave bowl and heat in 30 second intervals on 50% power. Stir every 30 seconds. Chocolate can burn very easily! Don't rush it! After it's melted, add 1/2 tsp of peppermint extract. Taste. If you like it more minty, by all means add more. Warning: It can go from perfect to overpowering in a flash!</li>
<li>Pour chocolate onto baking tray and let the chocolate set up for at least 10 minutes or until semi firm.</li>
<li>Place white chocolate into a clean microwave bowl and repeat heating process. Add the remaining 1/2 tsp of peppermint extract. Pour over semi-sweet chocolate.</li>
<li>Sprinkle crushed candy canes over the white chocolate and lightly press into the bark.</li>
<li>Chill in fridge until firm. Then cut in squares or break into pieces.</li>
<li>Eat and enjoy. Store in fridge.</li>
</ol>
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<br /><br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-61164399910332286282015-12-12T09:59:00.001-08:002015-12-12T09:59:30.360-08:00Buttermilk Ranch Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt_18JM9ppivrN_XaGdMk5VLElY-4mT1IGMnkIptEMuXlJdLwjO7m9A9BPGjldn58r8iJLKR8dUDXlcGyfr5CUsrWhXeum-kBKJVp_wHhw0QoimZlL1Us8TtyABHOcVOIo1lUZCrR1Vk/s1600/ranch+dressing2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYt_18JM9ppivrN_XaGdMk5VLElY-4mT1IGMnkIptEMuXlJdLwjO7m9A9BPGjldn58r8iJLKR8dUDXlcGyfr5CUsrWhXeum-kBKJVp_wHhw0QoimZlL1Us8TtyABHOcVOIo1lUZCrR1Vk/s320/ranch+dressing2.JPG" width="320" /></a></div>
<br />
<br />
<br />
<br />
This dip is perfect for your holiday crudite platters. It can easily be transformed into a dressing by adding more buttermilk. <br />
<br />
<br />
<span style="background-color: lime;"><span></span>Ingredients:</span><br />
<br />
<ul>
<li>2 cloves of garlic, finely minced or grated</li>
<li>handful for flat-leaf parsley, chopped</li>
<li>2 tbsp of chopped chives</li>
<li>1 cup mayo</li>
<li>1 cup sour cream</li>
<li>buttermilk, use as desired</li>
<li>salt and black pepper, to taste</li>
<li>additional add ins: dill, red pepper, hot sauce or worcestershire sauce. ( I like to keep it simple)</li>
</ul>
<br />
<br />
<span style="background-color: lime;">Directions:</span><br />
<br />
<ol>
<li>Combine the finely minced or mashed or grated garlic to a bowl.</li>
<li>Add desired herbs, mayo and sour cream. Mix until combined.</li>
<li>Add seasonings and enough buttermilk to reach desired consistency.</li>
<li>Taste to adjust seasonings. Cover with plastic wrap and let chill in fridge for a couple hours or overnight. The flavors will combine and become delicious.</li>
</ol>
* If the mayo is a little overpowering, just add more sour cream to mellow it out.<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-35518537432256245412015-11-17T09:00:00.001-08:002015-11-17T09:00:11.531-08:00Pecan Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46YNwVP9Jdx8TCpgmzaBvB3biqrMYcBVv5flHlVfKor9LWgl4b8y7PdOhh-cVfWVGQXU7X8FODJ6FJ7DBodGWQT4L9isLtbhWCPABpN-jFrigYSg9TLpOYYbT6GIkYxQj-986sHSrPLY/s1600/pecan+cake1+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46YNwVP9Jdx8TCpgmzaBvB3biqrMYcBVv5flHlVfKor9LWgl4b8y7PdOhh-cVfWVGQXU7X8FODJ6FJ7DBodGWQT4L9isLtbhWCPABpN-jFrigYSg9TLpOYYbT6GIkYxQj-986sHSrPLY/s320/pecan+cake1+-+Copy.JPG" width="320" /></a></div>
<b> Cake Ingredients:</b><br />
<ul>
<li>1 1/2 cups unsalted butter, room temp</li>
<li>2 1/4 cups sugar</li>
<li>4 egg whites</li>
<li>3 tsp vanilla extract</li>
<li>3 cups AP flour</li>
<li>1/4 tsp baking soda</li>
<li>2 3/4 tsp baking powder</li>
<li>1/2 tsp salt</li>
<li>1 1/2 cups milk</li>
</ul>
<br />
<b>Icing Ingredients:</b><br />
<ul>
<li>3/4 cup butter</li>
<li>3/4 cup shortening</li>
<li>6 cups powdered sugar</li>
<li>1 1/2 tsp vanilla extract</li>
<li>3-4 tbsp water or milk</li>
</ul>
<br />
<b>Pecan Filling:</b><br />
<ul>
<li>1/2 cup packed brown sugar</li>
<li>3/4 cup dark corn syrup</li>
<li>1/3 cup cornstarch</li>
<li>4 egg yolks</li>
<li>1 1/2 cups half and half</li>
<li>1/8 tsp salt</li>
<li>1 cup toasted pecans, chopped</li>
<li>3 tbsp butter</li>
<li>1 tsp vanilla extract</li>
</ul>
<br />
I started off by making the pecan filling the day before. It takes at least 4 hours to chill but lasts in the fridge for 7 days. <br />
<br />
<b>Directions:</b><br />
<ol>
<li><b>For pecan filling</b>: Whisk together first 6 ingredients in a 3 quart saucepan until smooth. Bring to a boil, whisking constantly. Boil until thick, takes about 1-2 minutes. Remove from heat.</li>
<li>Whisk in pecans, butter and vanilla. Place a sheet of wax paper on top of the filling. This keeps it from getting a yucky skin. Chill for at least 4 hours. </li>
<li><b>For the cake</b>: Preheat oven to 350°. Line three 8 inch cakes pans with parchment paper and grease well.</li>
<li>Beat butter and sugar in mixer until fluffy. Scrape sides of bowl as needed.</li>
<li>Add egg whites and vanilla and beat until just mixed.</li>
<li>In separate bowl, combine flour, baking soda, baking powder and salt. Add 1/3 third of the flour mixture to the mixer. Blend until just mixed.</li>
<li>Add half of the milk and blend until just mixed. Repeat with flour, milk and end with flour. The batter with be thick and smell delicious.</li>
<li>Divide batter evenly between the three cake pans. Bake for 30 minutes or until toothpick comes out clean.</li>
<li>Cool cakes pans on wire racks for 10 minutes. Then remove cake from pans and transfer to wire racks. Cool completely before assembling. </li>
<li><b>For the frosting</b>: Beat butter and shortening in mixer until smooth.</li>
<li>Add 3 cups of powdered sugar and blend until smooth.</li>
<li>Add vanilla extract and 2 tbsp of water or milk. Blend until smooth.</li>
<li>Add remaining powdered sugar and blend until smooth.</li>
<li>Add remaining water or milk. If you like a thinner frosting, add more water or milk. </li>
<li>Assemble your cake. Decorate as you please. This cake is a winner so share it with your friends and family.</li>
</ol>
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Eat and enjoy! :) <br />
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<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-70055445039774170182015-11-03T14:30:00.001-08:002015-11-03T14:31:45.791-08:00Roasted Garlic Chicken Alfredo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlSVdPsR1yFJb0sDNxI3_-gaf1dL_cBNOEUCjzcnw05wa_iG8Clnomr2JQoYvNxk0GdwQUdPQng7Qd3AFIkCZRHAROA_Qo5G2DNRAo4EcOOvnwzv8lzwUvrGnIMiqxOIJ3ZC_4hUTKJA/s1600/ck+alfredo3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlSVdPsR1yFJb0sDNxI3_-gaf1dL_cBNOEUCjzcnw05wa_iG8Clnomr2JQoYvNxk0GdwQUdPQng7Qd3AFIkCZRHAROA_Qo5G2DNRAo4EcOOvnwzv8lzwUvrGnIMiqxOIJ3ZC_4hUTKJA/s320/ck+alfredo3.JPG" width="320" /></a></div>
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<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
<ul>
<li>2 heads of roasted garlic*</li>
<li>2 tbsp olive oil</li>
<li>1 cup heavy cream, divided</li>
<li>1/4 cup sour cream</li>
<li>1 cup parmesan cheese, divided</li>
<li>seasoning to taste ( salt, black pepper, red pepper)</li>
<li>1 pkg bowtie pasta, cooked according to box </li>
<li>1 can of rotel, drained</li>
<li>3 big handfuls of baby spinach</li>
<li>3 tbsp butter</li>
<li>2 grilled chicken breasts, sliced</li>
<li>parsley to garnish</li>
</ul>
</div>
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<div style="text-align: left;">
Directions:</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<ol>
<li>In blender or mixing bowl, squeezed out garlic cloves. I used my blender because I LOVE my ninja blender! Add olive oil and 1/4 cup of heavy cream. Mix until garlic is completely blended in. It only takes seconds with the magic of a ninja blender! Add remaining heavy cream, sour cream and 1/2 cup of parmesan cheese. Season to taste. Mix until combined and set aside.</li>
<li>Melt butter in large skillet. Add pasta, rotel, alfredo sauce and spinach. Stir until spinach begins to wilt. </li>
<li>Stir in remaining cheese. Top with grilled chicken and parsley and serve immediately. </li>
</ol>
* To roast garlic: cuts tops off of bulbs and drizzle with olive oil. Wrap in foil paper and bake at 350° for one hour. You can do this a day in advance. I like to roast more and mix it into mashed potatoes. It does remarkable things to mashed potatoes!</div>
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Recipe adapted from <a href="http://www.mrshappyhomemaker.com/easy-roasted-garlic-alfredo-tortellini/" target="_blank">Mrs Happy Homemaker</a></div>
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Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-5802499178079272902015-10-30T11:31:00.001-07:002015-10-30T11:34:02.881-07:00Bloody Red Velvet Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYJ37b9UEasgXkSVbHZK9pBDS21CdJCMmVFYF_4qN4g_KaYoWWQxGJNm9UIPjW07AWSQK6ByMeyR3AbnQAcCO1DnaJQAVKmvNCoaIbrP55yv7KUOqJNOS42ve1rKLndXeXfZGB0Y8ieo/s1600/bloody+cake5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYJ37b9UEasgXkSVbHZK9pBDS21CdJCMmVFYF_4qN4g_KaYoWWQxGJNm9UIPjW07AWSQK6ByMeyR3AbnQAcCO1DnaJQAVKmvNCoaIbrP55yv7KUOqJNOS42ve1rKLndXeXfZGB0Y8ieo/s320/bloody+cake5.JPG" width="320" /></a></div>
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<span style="color: red;">Cake Ingredients:</span></div>
<div style="text-align: left;">
<ul>
<li><span style="color: red;"><span style="color: black;">2 3/4 cups sifted</span> <span style="color: black;">AP flour</span></span></li>
<li><span style="color: red;"><span style="color: black;">1/4 cup cocoa powder, sifted </span></span></li>
<li><span style="color: red;"><span style="color: black;">1 tsp baking soda</span></span></li>
<li><span style="color: red;"><span style="color: black;">3/4 tsp sea salt</span></span></li>
<li><span style="color: red;"><span style="color: black;">2 cups sugar</span></span></li>
<li><span style="color: red;"><span style="color: black;">1 1/2 sticks or 3/4 cup unsalted butter, room temp</span></span></li>
<li><span style="color: red;"><span style="color: black;">1/3 cup veg oil</span></span></li>
<li><span style="color: red;"><span style="color: black;">3 eggs</span></span></li>
<li><span style="color: red;"><span style="color: black;">2 egg yolks</span></span></li>
<li><span style="color: red;"><span style="color: black;">1 oz red food coloring</span></span></li>
<li><span style="color: red;"><span style="color: black;">1 1/3 cups buttermilk</span></span></li>
<li><span style="color: red;"><span style="color: black;">1 tbsp vanilla extract</span></span></li>
<li><span style="color: red;"><span style="color: black;">1 1/2 tsp vinegar</span></span></li>
</ul>
</div>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;"><span style="color: red;">Cream Cheese Filling:</span></span></span></div>
<div style="text-align: left;">
<ul>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">8 oz cream cheese, room temp</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">1 stick or 1/2 cup unsalted butter, room temp</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">2 tsp vanilla extract</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">3-4 cups powdered sugar</span></span></span></span></li>
</ul>
<a href="http://www.lifeloveandsugar.com/2015/08/19/moist-and-fluffy-vanilla-cake/" target="_blank"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;">Click here for vanilla buttercream</span></span></span></span></span></a></div>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"> ( It's enough to frost the outside of two cakes. You can halve the recipe.)</span></span></span></span></span></span></div>
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</div>
<div style="text-align: left;">
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;">Red Ganache:</span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<ul>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">12 oz red candy melts</span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">1/3 cup heavy cream</span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">red food coloring</span></span></span></span></span></span></span></span></li>
</ul>
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;">Directions:</span></span></span></span></span></span></span></span></span></div>
<div style="text-align: left;">
<ol>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Grease and flour 3 9" round cake pans lined with parchment paper. Preheat oven to 350°. </span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Add sifted flour, baking soda and salt to a bowl. Sift in cocoa powder and whisk until all combined.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Beat sugar and butter in mixer until fluffy. Add eggs one at a time. Next add egg yolks and vegetable oil and mix until just combined. Add in food coloring.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Add vanilla extract and vinegar to the buttermilk and whisk together.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Add 1/3 of flour mixture to wet ingredients. Add 1/2 of buttermilk into wet ingredients. Scrape sides of bowl.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Continue adding 1/3 of flour mixture and the rest of buttermilk. Scrape sides of bowl.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Add the last bit of flour mixture and mix until combined.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Divide evenly between cake pans and bake for 26-30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes, then remove onto cooling racks to cool completely. </span> </span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">While cakes are cooling, beat cream cheese and butter together until smooth and creamy. Add vanilla and powdered sugar. Beat until creamy.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Assemble cakes and frost the outside.</span></span></span></span></span></span></span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">To make ganache: Chop candy melts and add to a clean bowl. Heat heavy cream and red food coloring on stove until hot. Add to candy melts and stir until melted. Pour in a squeeze bottle and decorate your bloody cake!</span></span></span></span></span></span></span></span></span></span></li>
</ol>
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"> </span> </span></span></span></span></span></span></span></span></span><br />
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<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtAEgFhK7b-Tr_S5MX_-bFaQyFgYJRSYPixIbexBuGnOhBCQz_P9Ae0rLC8Yz2FpP96nP8XlPZPO2RFPEn2cPckf9MNqz09JAGSJZ88VXADIQB9s1-zUwo3lcOpS5MGfKbKrkazqPsv8/s1600/bloody+cake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNtAEgFhK7b-Tr_S5MX_-bFaQyFgYJRSYPixIbexBuGnOhBCQz_P9Ae0rLC8Yz2FpP96nP8XlPZPO2RFPEn2cPckf9MNqz09JAGSJZ88VXADIQB9s1-zUwo3lcOpS5MGfKbKrkazqPsv8/s320/bloody+cake1.JPG" width="320" /></a></span></span></span></span></span></div>
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</span> </span></span></span></span>Eat and enjoy!<br />
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"> </span> </span> </span> </span> </span> </span> </span> </span></div>
Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-4780737880807815242015-10-13T09:12:00.001-07:002015-10-13T09:15:27.028-07:007-up Citrus Cake<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: left;">
This buttery citrus cake is a perfect compliment to the end of a rich meal. It's dense but the lemon and lime helps to balance the cake out. </div>
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<div style="text-align: left;">
<span style="color: #cc0000;">Cake Ingredients:</span></div>
<div style="text-align: left;">
<ul>
<li>3 sticks butter, room temp</li>
<li>3 cups sugar</li>
<li>5 eggs, room temp</li>
<li>2 tbsp lemon juice</li>
<li>2 tbsp lime juice *</li>
<li>2 tsp vanilla extract</li>
<li>1 cup 7-up</li>
<li>3 cups AP flour</li>
<li>zest from 1 lemon and 1 lime</li>
</ul>
<span style="color: red;">Glaze Ingredients:</span></div>
<div style="text-align: left;">
<ul>
<li><span style="color: red;"><span style="color: black;">2 cups powdered sugar</span></span></li>
<li><span style="color: red;"><span style="color: black;">1Tbsp lemon OR lime juice</span></span></li>
<li><span style="color: red;"><span style="color: black;">2 Tbsp 7-up</span></span></li>
</ul>
<span style="color: red;"><span style="color: black;"> <span style="color: red;">Directions:</span></span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<ol>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Preheat oven to 325° F. Grease and flour a bundt pan REALLY WELL. </span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">In your mixer, beat butter and sugar until creamy.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Incorporate eggs one at a time until completely blended.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Add vanilla, citrus juice and zest. Blend until combined.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Alternate flour and 7-up to the mixture, beginning and ending with flour.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Pour batter into bundt pan and bake for approx. 65 minutes. Do the toothpick taste before removing from oven.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Allow to cool for 20 minutes then invert onto plate and cool completely.</span></span></span></span></li>
<li><span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Wisk together glaze ingredients and drizzle onto cake. Let harden before slicing.</span></span></span></span></li>
</ol>
<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">Get yourself a slice and enjoy!</span></span></span></span></div>
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<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;">* <a href="https://www.youtube.com/watch?v=Nf0NggA5fxg" target="_blank">click here to get the most out of your limes. </a> </span></span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoY4FbAm6VDH0F28Onki84GGCDB01h8EMifyqiIFqUX4SV-J-zLpcgvPQuoI71nI46EIQAKjSo_bzqeEX35LkunisutHo4pqmdgGFBB_ktw_guIPpN1L6qAEknD_XcJ92kK0fKpFkj3ZY/s1600/7up+cake+8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoY4FbAm6VDH0F28Onki84GGCDB01h8EMifyqiIFqUX4SV-J-zLpcgvPQuoI71nI46EIQAKjSo_bzqeEX35LkunisutHo4pqmdgGFBB_ktw_guIPpN1L6qAEknD_XcJ92kK0fKpFkj3ZY/s320/7up+cake+8.JPG" width="320" /></a></div>
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<span style="color: red;"><span style="color: black;"><span style="color: red;"><span style="color: black;"> </span> </span></span> </span></div>
Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-15905187218365210042015-10-06T13:49:00.000-07:002015-10-06T13:49:15.986-07:00Oatmel Raisin Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11MkyPV9Hx4wwDxMdMpMQv_E4JLGKyS5xBaMeizJ57htEEMt8PIsf58qQWtNQP4Won8ef2fwgCm4o3wWSqoccVb1DNtR1Y5xwDXK3OuEFlm6KWq05FvSEpSpCVnSqEOlgfrykzJ-TZSA/s1600/oatmeal+raisin+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi11MkyPV9Hx4wwDxMdMpMQv_E4JLGKyS5xBaMeizJ57htEEMt8PIsf58qQWtNQP4Won8ef2fwgCm4o3wWSqoccVb1DNtR1Y5xwDXK3OuEFlm6KWq05FvSEpSpCVnSqEOlgfrykzJ-TZSA/s320/oatmeal+raisin+5.JPG" width="320" /></a></div>
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<div style="text-align: left;">
<span style="font-size: small;">This recipe is basically the one on the canister of oatmeal only tweaked a little. It also happens to be my personal favorite way to eat oatmeal.... Just kidding!</span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"> </span></div>
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<span style="font-size: small;"><span style="font-size: large;"><span style="color: #351c75;">Ingredients:</span></span></span></div>
<div style="text-align: left;">
<ul>
<li><span style="font-size: small;">1 cup unsalted butter (2 sticks) room temp</span></li>
<li><span style="font-size: small;"> 3/4 cup packed brown sugar</span></li>
<li><span style="font-size: small;">1/2 cup granulated sugar</span></li>
<li><span style="font-size: small;">2 eggs, room temp</span></li>
<li><span style="font-size: small;">2 tsp vanilla</span></li>
<li><span style="font-size: small;">1 tbsp molasses</span></li>
<li><span style="font-size: small;">1 1/2 cups AP flour</span></li>
<li><span style="font-size: small;">1 tsp baking soda</span></li>
<li><span style="font-size: small;">1 tsp cinnamon</span></li>
<li><span style="font-size: small;">1/2 sea salt</span></li>
<li><span style="font-size: small;">3 cups oats (I like quick oats)</span></li>
<li><span style="font-size: small;">1 cup raisins</span></li>
</ul>
<span style="font-size: small;"> </span></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="color: #351c75;"><span style="font-size: large;">Directions:</span></span></span><ol>
<li><span style="font-size: small;"><span style="color: #351c75;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Preheat oven to 350°. Beat butter and both sugars together until creamy and smooth.</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="color: #351c75;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">In a separate bowl combine flour, baking soda, cinnamon and salt; whisk well and set aside.</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="color: #351c75;"><span style="font-size: large;"><span style="color: black;"><span style="font-size: small;">Add eggs, vanilla and molasses to butter mixture; beat well. </span></span> </span></span></span></li>
<li><span style="font-size: small;"><span style="color: #351c75;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: black;">Add flour mixture to wet ingredients; mix well.</span></span> </span></span></span></li>
<li><span style="font-size: small;"><span style="background-color: #351c75;"><span><span style="font-size: large;"><span style="background-color: #351c75;"></span></span></span></span>Add raisins and oats; mix well. The mixture will be thick.</span></li>
<li><span style="font-size: small;">Drop tablespoons of dough onto ungreased cookie sheet.</span></li>
<li><span style="font-size: small;">Bake for 8-10 minutes or until golden brown. Cool in pan for one minute. Move to wire rack to cool completely. </span></li>
<li><span style="font-size: small;">Eat and enjoy.</span></li>
</ol>
<span style="font-size: small;"></span></div>
<div style="text-align: left;">
<span style="font-size: small;"><br /></span></div>
<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #351c75;">Make approx 3 dozens cookies</span></span></div>
Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-42957360752225679272015-09-29T13:04:00.001-07:002015-10-06T11:37:38.639-07:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIhTeUr01epve-IbcBjmtUMtjY18BXXIYBsOEMG3GpAnfynbETqNNwqnGm-d7BIFjmsTofADAj0as9GzY70sWKhVLaI4vAIjmcFx7kGYQkCt9UajaPCmJrV7Zi0-8tJ3uSsUo5WDMrSY/s1600/key+lime+pie3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIhTeUr01epve-IbcBjmtUMtjY18BXXIYBsOEMG3GpAnfynbETqNNwqnGm-d7BIFjmsTofADAj0as9GzY70sWKhVLaI4vAIjmcFx7kGYQkCt9UajaPCmJrV7Zi0-8tJ3uSsUo5WDMrSY/s320/key+lime+pie3.JPG" width="320" /></a></div>
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This pie is heavenly! That's all that needs to be said.</div>
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<span style="color: #38761d;"><span style="font-size: large;">Ingredients</span></span></div>
<ul>
<li><span style="font-size: small;">1 1/2 cups graham cracker crumbs</span></li>
<li><span style="font-size: small;">1/3 cup sugar</span></li>
<li><span style="font-size: small;">6 tbsp butter, melted</span></li>
<li><span style="font-size: small;">2/3 cup lime juice</span></li>
<li><span style="font-size: small;">2 14oz cans sweetened condensed milk</span></li>
<li><span style="font-size: small;">1/2 cup sour cream</span></li>
<li><span style="font-size: small;">zest from 3 limes</span></li>
<li><span style="font-size: small;">1 cup heavy cream</span></li>
<li><span style="font-size: small;">1/2 cup powdered sugar</span></li>
<li><span style="font-size: small;">1 tsp vanilla extract</span></li>
</ul>
<br />
<span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;">Directions</span></span></span><br />
<ol>
<li><span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;">Preheat oven to 375°.</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;">Combine crumbs, sugar and butter in a bowl, Press the mixture into a pie pan. (Hint: use the back of your measuring cup) Bake for 5 minutes and cool completely.</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;">Drop oven temp. to 350°.</span></span></span></span></span></li>
<li><span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;">Combine milk, sour cream, lime juice and zest into bowl. Pour into cooled pie shell and bake for 10 minutes. </span></span></span></span> </span></li>
<li><span style="font-size: small;">Set pie on counter to cool for 30 minutes then move to refrigerator and chill for 3-4 hours before slicing.</span></li>
<li><span style="font-size: small;">Beat cream and sugar until stiff peaks form. Add vanilla. Decorate your pie and enjoy</span></li>
</ol>
<br />
<br />
<span style="font-size: small;"> Click <a href="https://www.youtube.com/watch?v=Nf0NggA5fxg" target="_blank"><u>here</u></a> to get the most juice out of your limes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz75yo7mEtqRzr27kaAFodjH-YQ76zA1JLBd7JASHXA2oGmxWQ4Qs6heYxKQVbDX2SElBbXgh8pwRrkyQG06Qmfhx1KzrQMjVzNNoeQYz7Q-wHX7__25cNafI5RnqbzlkB9nSkLGtWr5A/s1600/key+lime+pie9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz75yo7mEtqRzr27kaAFodjH-YQ76zA1JLBd7JASHXA2oGmxWQ4Qs6heYxKQVbDX2SElBbXgh8pwRrkyQG06Qmfhx1KzrQMjVzNNoeQYz7Q-wHX7__25cNafI5RnqbzlkB9nSkLGtWr5A/s320/key+lime+pie9.JPG" width="320" /></a></div>
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<span style="font-size: small;"> </span><span style="color: #38761d;"><span style="font-size: large;"> </span></span>Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-31870846148847748392015-09-22T08:35:00.002-07:002015-10-06T11:36:57.405-07:00Easy Beef Enchiladas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4QuDVUeNeibcuAjn1JrVFz5ul9KAhnl_vWd5CoJFEPGKPkhE281h8iX5EUsfHv1JP4xzjNzWbcmYG816bK3eq3z9rItbyKU-2L34s2YBQArjWRvyBU4T3h_H-1UH3d9H96DAVH1bLsM/s1600/beef+enchil+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij4QuDVUeNeibcuAjn1JrVFz5ul9KAhnl_vWd5CoJFEPGKPkhE281h8iX5EUsfHv1JP4xzjNzWbcmYG816bK3eq3z9rItbyKU-2L34s2YBQArjWRvyBU4T3h_H-1UH3d9H96DAVH1bLsM/s320/beef+enchil+11.JPG" width="320" /></a></div>
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These easy enchiladas are a week night must. In fact, you probably have all the ingredients right now.<br />
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<br />
<span style="color: red;">Ingredients:</span><br />
<span style="color: red;"><span style="color: black;">1 lb ground beef</span></span><br />
<span style="color: red;"><span style="color: black;">1 can of rotel</span></span><br />
<span style="color: red;"><span style="color: black;">onion, chopped</span></span><br />
<span style="color: red;"><span style="color: black;">1/2 bell pepper, chopped</span></span><br />
<span style="color: red;"><span style="color: black;">19 oz can red enchilada sauce</span></span><br />
<span style="color: red;"><span style="color: black;">1 1/2 cups of mexican cheese (I used a mexican blend)</span></span><br />
<span style="color: red;"><span style="color: black;">10-12 small flour tortillas*</span></span><br />
<span style="color: red;"><span style="color: black;">mexican seasonings**</span></span><br />
<br />
<br />
<span style="color: red;"><span style="color: black;">In a skillet, start browning your meat with your favorite mexican seasonings. I make my own blend but your can use to packets also. Add onion, bell pepper and rotel and cook until veggies are tender and meat is nice and brown. Add about a 1/2 cup of the enchilada sauce and 1/2 cup of shredded cheese into the meat mixture. This helps to meld everything into a nice filling. It should look like this...</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQiHkwlnfQZbYjtur8poRhZmG3TU4xxtxJi1hsSX7dEua8LhUE7wpUXCd3WaPjWpsAA37rpULzvpfywhjGP2VLrZZcGu_zQ1k-6nx0QcWQlw1PqrsUIaXLmAyRi4SHaKdragfv4gBsJY/s1600/beef+enchil+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimQiHkwlnfQZbYjtur8poRhZmG3TU4xxtxJi1hsSX7dEua8LhUE7wpUXCd3WaPjWpsAA37rpULzvpfywhjGP2VLrZZcGu_zQ1k-6nx0QcWQlw1PqrsUIaXLmAyRi4SHaKdragfv4gBsJY/s320/beef+enchil+4.JPG" width="320" /></a></div>
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<span style="color: red;"><span style="color: black;">Spread some enchilada sauce on bottom of pan. Next, place 2 tablespoons of filling into tortilla. Add more cheese if you want. In fact, personalize to your liking by adding jalapenos, cheese, olives etc... Roll up and place in pan seam side down. Repeat until all filling is gone and top with more shredded cheese and green onions and/or cilantro. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJZIhaT58RU1-4zp8Xy0_wPIUQeE5l6uHfaUhn9_S89W3hljDC1fQoo1kHvt4OjNTL8o8PPz8aa1OWqZ6OVxdEh4cfXdjNSLUEmLdTCof8O7R-W08pe-TF_MiNO25t2Vgx6CmsaoZFqM/s1600/beef+enchil+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheJZIhaT58RU1-4zp8Xy0_wPIUQeE5l6uHfaUhn9_S89W3hljDC1fQoo1kHvt4OjNTL8o8PPz8aa1OWqZ6OVxdEh4cfXdjNSLUEmLdTCof8O7R-W08pe-TF_MiNO25t2Vgx6CmsaoZFqM/s320/beef+enchil+7.JPG" width="320" /></a></div>
<span style="color: red;"><span style="color: black;"> </span> </span><br />
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<div style="text-align: left;">
<span style="font-size: large;"><span style="color: #45818e;"> <span style="color: black;"><span style="font-size: small;">Do you see the little fingers trying to grab an enchilada? Someone can't wait until they're cooked!</span></span> <span style="color: black;"><span style="font-size: small;">Place in 350° oven until hot and cheese is melted and golden. Serve with spanish rice, black beans, avocado slices and a dollop of sour cream. Eat and enjoy!</span></span></span></span></div>
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<span style="font-size: large;"><span style="color: #45818e;"><span style="color: black;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdXWXUMao2JNf80JeOfXPMGliPf42_T1S299XRkqT0sqh2V8C2-zj9W38aNninPZ9TEUMFRusgm4I4FWZW-Ifhgnmff9uTXqtydqBMIpP3lYTDktmM7olOytujW4I1rvqAVfauwuygKE/s1600/beef+enchil+9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdXWXUMao2JNf80JeOfXPMGliPf42_T1S299XRkqT0sqh2V8C2-zj9W38aNninPZ9TEUMFRusgm4I4FWZW-Ifhgnmff9uTXqtydqBMIpP3lYTDktmM7olOytujW4I1rvqAVfauwuygKE/s320/beef+enchil+9.JPG" width="320" /></a></span></span></span></span></div>
<span style="font-size: large;"><span style="color: #45818e;"><br /></span></span>
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<span style="font-size: large;"><span style="color: #45818e;"> <span style="color: black;"><span style="font-size: small;">* you can use corn tortillas instead of flour tortialls</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="color: #45818e;"><span style="color: black;"><span style="font-size: small;">** For the mexican seasonings, I use salt, black pepper, red pepper, cumin, chili powder and dried oregano. I'm sorry I don't measure what I use. Just taste as you go and adjust accordingly. </span></span></span></span></div>
Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0tag:blogger.com,1999:blog-4071937413299675899.post-69639780693176356032015-09-15T08:03:00.001-07:002015-10-06T11:36:27.636-07:00Cherry Almond Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli3IiH-2ImPplevSJe0c0l-CnPdNIZPKlPSSx8UtKo2cQ9fBE6hg-3dwq981t2c0RRaPAbcU-T2Bw731lgRw_3BRB8t_SmhrNb4MYw6LM4S3UJPV8AfirG88t8NBKtJ-TaYNxDxKLPio/s1600/cherry+almond+cupcakes5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgli3IiH-2ImPplevSJe0c0l-CnPdNIZPKlPSSx8UtKo2cQ9fBE6hg-3dwq981t2c0RRaPAbcU-T2Bw731lgRw_3BRB8t_SmhrNb4MYw6LM4S3UJPV8AfirG88t8NBKtJ-TaYNxDxKLPio/s320/cherry+almond+cupcakes5.JPG" width="320" /></a></div>
<div style="text-align: center;">
These yummy cupcakes are made with cake mix which is something I hardly do but I spruced up the batter and it makes them taste homemade. No one will ever know any better.</div>
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<div style="text-align: left;">
<span style="color: #674ea7;">Ingredients</span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="color: #c27ba0;">Almond Cherry Cupcakes:</span></div>
<div style="text-align: left;">
1 box white cake mix</div>
<div style="text-align: left;">
1/3 cup vegetable oil</div>
<div style="text-align: left;">
3 eggs </div>
<div style="text-align: left;">
1/2 cup sour cream</div>
<div style="text-align: left;">
3/4 cup buttermilk</div>
<div style="text-align: left;">
2 tsp almond extract</div>
<div style="text-align: left;">
1 cup maraschino cherries, chopped</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #c27ba0;">Almond Buttercream:</span></div>
<div style="text-align: left;">
1 cup butter, softened (2 sticks)</div>
<div style="text-align: left;">
2 tsp almond extract</div>
<div style="text-align: left;">
4 cups powdered sugar</div>
<div style="text-align: left;">
1/4 heavy cream, use as needed*</div>
<div style="text-align: left;">
1 jar maraschino cherries with stems</div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="color: #8e7cc3;">Directions for cupcakes</span></div>
<div style="text-align: left;">
<br /></div>
<ol>
<li>Preheat oven to 350° </li>
<li>In a large bowl, whisk eggs, buttermilk, oil, sour cream and almond extract until smooth.</li>
<li>In a separate bowl, sift cake mix. (You don't want any lumps) Then stir cake mix into wet ingredients.</li>
<li>Fold in chopped cherries</li>
<li>Fill cupcake liners 2/3 full and bake for 20-23 minutes or until toothpick comes out clean.</li>
<li>Completely cool cupcakes before frosting.</li>
</ol>
<br />
<span style="color: #b4a7d6;"> <span style="color: #8e7cc3;">Directions for frosting</span></span><br />
<br />
<ol>
<li>Beat butter until fluffy, about 2 minutes.</li>
<li>Add almond extract and slowly add powdered sugar.</li>
<li>Add cream until you reach desired consistency.</li>
<li>Pipe frosting onto cooled cupcakes ( 1 used a 1M tip)</li>
<li>Make your cupcakes personal by adding stemmed cherries, red sprinkles, etc.</li>
</ol>
* makes 24 cupcakes<br />
* you can use milk instead of heavy cream but it won't have the same thick consistency.<br />
* store in refrigerator and bring to room temp before serving.<br />
<br />Anonymoushttp://www.blogger.com/profile/04269667883985048902noreply@blogger.com0