tag:blogger.com,1999:blog-9682740790837422952024-02-26T11:34:06.247-06:00Fantastic Family FavoritesA few of my family's favorite recipes.Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.comBlogger426125tag:blogger.com,1999:blog-968274079083742295.post-24660815616810803732022-11-15T12:18:00.007-06:002022-11-23T12:54:27.337-06:00Chocolate Pecan Pie<p style="text-align: center;">This pie is a staple at our family Thanksgiving dinners every year. It's on an old recipe card and I'm not sure where it came from. The recipe says you can use Baker's brand German's Sweet Chocolate or Semi-Sweet. It also calls for pecan halves. I don't like to use pecan halves in pies. I prefer pieces because halves are harder to cut through, and I just like them smaller. You can use a store-bought crust or whip up one of your own like <a href="https://fantasticfamilyfavorites.blogspot.com/2013/12/quick-pie-crust.html">this</a>.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgXlTZMb_YlbDAJ7kl-3cENpilkYgOba_SOnteMehDRVjkLj8j6aSGPYJi2Yb2gpeltW6VNpwWV56KWiyWqkexYvYhrW04AvXEkf_kQf5chCZukFf1tYPlUCUjhDBhEEWDPwCmcnLu-nvusgpk52L01AD-7uSqHtL2uW3G53TH14WKQ5GrlJDHVePqA/s1620/Chocolate%20Pecan%20Pie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirgXlTZMb_YlbDAJ7kl-3cENpilkYgOba_SOnteMehDRVjkLj8j6aSGPYJi2Yb2gpeltW6VNpwWV56KWiyWqkexYvYhrW04AvXEkf_kQf5chCZukFf1tYPlUCUjhDBhEEWDPwCmcnLu-nvusgpk52L01AD-7uSqHtL2uW3G53TH14WKQ5GrlJDHVePqA/w640-h426/Chocolate%20Pecan%20Pie.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">Chocolate Pecan Pie</span></div>1 package (4oz) semi-sweet baking chocolate, broken into pieces<div>2 TBSPs butter or margarine</div><div>1/3 cup sugar</div><div>1 cup light corn syrup</div><div>3 eggs, slightly beaten</div><div>1 tsp vanilla</div><div>1 1/4 cups pecan pieces</div><div>1 unbaked 9-inch pie crust</div><div><br /></div><div>1. Preheat oven to 350.</div><div>2. Microwave chocolate and butter (or margarine) in a microwave-safe bowl on high power for 1-2 minutes or until butter is melted, stirring halfway through. Stir until the chocolate is completely melted.</div><div>3. Stir in sugar, corn syrup, eggs, and vanilla until well blended. Stir in pecans. Pour into crust.</div><div>4. Bake for 50-60 minutes or until the filling is firm 2 inches from the edge. Cool on a wire rack.</div><div>Makes 8 servings. <br /><br /><br /><br /><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com3tag:blogger.com,1999:blog-968274079083742295.post-62111184056413238662022-05-17T16:35:00.002-05:002022-05-17T16:35:12.752-05:00Coconut Cream Pie<div style="text-align: center;">This pie is so good! One of my favorites! I've adapted the original recipe to my liking by omitting shredded coconut from the filling. I don't like to chew my creamy custard filling, but if that is your thing, you can add up to 1 cup of sweetened shredded coconut when you add the butter and extracts. This pie is a little time-consuming to make, but so worth it! It's best to plan ahead and make this in stages. I make my pie dough, roll it out, put it in the pie pan, and refrigerate it overnight. I also toast my coconut the day before. The next morning, I blind bake it and let it cool. Then I make the filling in the early afternoon and put the pie in the refrigerator to make sure it has plenty of time to cool before dessert time. While it's chilling, I make the whipped cream. Go ahead and give it a try! You won't regret it!</div><div style="text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkESP9_jUY7-J6hA0EnRG2I1F3WMA9-ZP7mvAKIDxHJpIKIp2kTHKrL0juuXXRAGgYh-RiTp7UoaPULQXin4OMcRspo_UBgbx5mxCRfdBgE98RGxYlGTEXnFHsmnr9izpXsY8PgGHTaoXs-UZMjGt9_aPt-34YW869J2qXgs_I9WFkrNrMFfm81gsrA/s2016/Coconut%20Cream%20Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghkESP9_jUY7-J6hA0EnRG2I1F3WMA9-ZP7mvAKIDxHJpIKIp2kTHKrL0juuXXRAGgYh-RiTp7UoaPULQXin4OMcRspo_UBgbx5mxCRfdBgE98RGxYlGTEXnFHsmnr9izpXsY8PgGHTaoXs-UZMjGt9_aPt-34YW869J2qXgs_I9WFkrNrMFfm81gsrA/w480-h640/Coconut%20Cream%20Pie.jpg" width="480" /></a></div></div><div style="text-align: left;"><span style="font-size: x-large;">Coconut Cream Pie</span></div><div style="text-align: left;"><span style="font-size: x-small;">adapted from <a href="https://sallysbakingaddiction.com/coconut-cream-pie/">sallysbakingaddiction.com</a></span></div><div><u>Pie</u></div>
1 COLD <a href="https://fantasticfamilyfavorites.blogspot.com/2013/12/quick-pie-crust.html">unbaked pie crust in a pie pan</a><div>4 large egg yolks</div><div>1/4 cup cornstarch</div><div>1 (14 ounce) can of coconut milk</div><div>1 cup half and half</div><div>2/3 cup sugar</div><div>1/4 tsp salt</div><div>2 TBSPs unsalted butter, softened</div><div>1 tsp vanilla extract</div><div>1/2 tsp coconut extract</div><div><u>Topping</u></div><div>1/4 cup sweetened shredded coconut for garnish</div><div>1 cup heavy whipping cream</div><div>1/4 cup powdered sugar</div><div>1/2 tsp coconut extract</div><div><br /></div><div><br /></div><div>1. Blind bake your crust: You need to start with a cold crust to prevent it from shrinking in the oven. If your crust isn't cold, refrigerate for 30 min before continuing. Preheat oven to 375°F. Carefully line the pie dough with parchment paper, then add some pie weights or dried beans on top of the parchment paper to weigh it down. Bake until the edges are starting to brown 15-16 min. Remove pie crust from the oven and carefully lift the parchment paper (with the weights) off of the crust. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven and bake for 15 more minutes. Cool pie crust completely. You can do this up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.</div><div>2. Make the coconut filling: Whisk the egg yolks and cornstarch together. Set aside. Whisk the coconut milk, half-and-half, granulated sugar, and salt together in a medium saucepan over medium heat. Whisking occasionally, bring to a boil. Boil for 2 minutes, then reduce temperature to medium-low heat. Once boiling, remove about 1/2 cup of the mixture and, in a slow and steady stream, whisk into the egg yolk and cornstarch mixture. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the pot.
The pudding will immediately begin to bubble and thicken. Whisk and cook for 1 minute and 30 seconds. Remove from heat and stir in the butter, vanilla, and coconut extract.
Pour warm filling into cooled pie crust. Cover tightly with plastic wrap directly on the surface of the pudding (to prevent a skin from forming) and refrigerate for at least 3 hours or overnight until chilled and thickened. Pie may be refrigerated for up to 1 day.</div><div>3. Toast the coconut: Preheat oven to 350°F. Spread the 1/4 cup of shredded coconut onto a small baking sheet. Bake for about 10 minutes until golden. </div><div>4. For the whipped cream: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and coconut extract on medium-high speed until peaks form, about 3-4 minutes.</div><div>5. Pipe or spread the whipped cream on top. Garnish with toasted coconut. Chill the pie uncovered for up to a few hours or you can serve it immediately.
Cover leftovers and store in the refrigerator for up to 5 days.</div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com1tag:blogger.com,1999:blog-968274079083742295.post-61598436446827179042021-10-30T18:17:00.006-05:002021-10-30T18:19:47.360-05:00Candied Jalapeño Cornbread<div style="text-align: center;">My mom and sisters and I are all pretty good cooks. We are also slightly competitive. I needed a winning cornbread recipe to enter into our church chili and cornbread cook-off, so that I could keep up with them and their wins this year. I had the idea to add candied jalapeños! I found a recipe that was full of the good stuff, corn, cheese, and it called for store bought pickled sweet jalapeños. I substituted candied jalapeños that I made myself and I won! Here's the result.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRIOGrKSaFHZ07A28wA540hIzLOoZS_gDNriNql9I0z54DuwrC8JR7tShRXnO9pZjMG-e9qI6LaAbhJDLvQ7zX1CSiA93mNg83BPXDc3snsqTaw2h5710i6oWtYpNZfoy25eR4TfhzI4k/s1866/PXL_20211028_172209509.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1866" data-original-width="1437" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzRIOGrKSaFHZ07A28wA540hIzLOoZS_gDNriNql9I0z54DuwrC8JR7tShRXnO9pZjMG-e9qI6LaAbhJDLvQ7zX1CSiA93mNg83BPXDc3snsqTaw2h5710i6oWtYpNZfoy25eR4TfhzI4k/w492-h640/PXL_20211028_172209509.jpg" width="492" /></a></div><div><span style="font-size: x-large;">Candied Jalapeño Cornbread</span></div><div><span style="font-size: x-small;">adapted from saladinajar.com</span></div><div><u>Candied Jalape<span style="text-align: center;">ñ</span>os</u></div><div><div>1/2 pound jalape<span style="text-align: center;">ñ</span>o peppers</div><div>1 cup sugar</div><div>1/3 cup apple cider vinegar</div><div>1/2 tsp turmeric powder</div><div>1/2 tsp ground ginger </div></div><div><u><br /></u></div><div><u>Cornbread</u></div>
1/4 cup melted unsalted butter, divided<div>1 cup yellow cornmeal</div><div>1 cup flour</div><div>1 tsp baking powder</div><div>1/2 tsp baking soda</div><div>3/4 tsp salt</div><div>1/3 cup brown sugar</div><div>2 TBSPs vegetable oil</div><div>2 eggs</div><div>3/4 cup whole milk</div><div>1/3 cup plain Greek yogurt</div><div>1/2 cup fresh corn kernels, cut off the cob</div><div>1/3 cup candied jalape<span style="text-align: center;">ñ</span>os</div><div>2.5 ounces shredded Cheddar cheese</div><div><br /></div><div>1. Remove and discard stems from jalape<span style="text-align: center;">ño </span>peppers, then slice into 1/4" slices. If you want less heat, remove the veins and seeds. I left mine in. Set pepper slices aside.</div><div><div>2. In a medium saucepan, add 1 cup sugar, vinegar, turmeric, and ginger. Bring to a boil.</div><div>3. Reduce heat to about medium-low and simmer for 5 minutes. Raise the heat to about medium-high to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again to medium-low and simmer for 4 minutes.</div><div>4. Turn off heat a let cool in pan as you prepare the cornbread batter.</div></div><div>5. Preheat oven to 350 degrees. Line 9 inch round cake pan with parchment paper. Pour 1 TBSP of melted butter onto parchment paper in pan and spread around, set aside remaining butter.</div><div>6. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and brown sugar.</div><div>7. In a medium bowl, whisk together 2 TBSPs of remaining butter (saving the 1 last TBSP) oil, eggs, milk, and Greek yogurt. Stir in corn.</div><div>8. Fold wet ingredients into the cornmeal mixture until all dry ingredients are incorporated.</div><div>9. Remove jalape<span style="text-align: center;">ñ</span>os from liquid in pan. Set aside 8 or so slices for garnish on the top. Chop the rest and lightly fold 1/3 cup into the batter along with the cheese. </div><div>10. Spread cornbread batter in prepared pan. Pour remaining 1 TBSP of butter over the top of the batter. Use a brush or the back side of a spoon to spread the butter evenly over the batter. Place remaining candied jalape<span style="text-align: center;">ñ</span>o slices on top of batter.</div><div>11. Bake for 30-35 minutes or until golden brown and a toothpick poked in the middle comes out clean.</div><div>12. Slice and serve warm with chili. </div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIo1LBc3YJW7DbeYRtKZCTllFPlyU3MYc0dDBNKvtFvKRlBHTdOKFdem6KOL1ujKy-7QoTTTQ5RJU1RvX0rvZiow1iGA1h4QHZH84-70818GlxhvtB6kPqSUEZkkeVjBGmXsqJedmlUz7/s2016/PXL_20211029_234545016.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="1512" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIo1LBc3YJW7DbeYRtKZCTllFPlyU3MYc0dDBNKvtFvKRlBHTdOKFdem6KOL1ujKy-7QoTTTQ5RJU1RvX0rvZiow1iGA1h4QHZH84-70818GlxhvtB6kPqSUEZkkeVjBGmXsqJedmlUz7/w480-h640/PXL_20211029_234545016.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bh9SxmfIaIBTmuD_F5y_so30JcQVlodWHb2BLhb3eaiC32eQrjv8qKv8HfDXseyQyeMq59TunjtTLawcoyVg-lRE2EAhUr4D1FggyzGT-xl0hssD2Y7IdSMA_uWc_wy2WRUS-un-Q6ak/s1866/PXL_20211029_225731670.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1866" data-original-width="1367" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bh9SxmfIaIBTmuD_F5y_so30JcQVlodWHb2BLhb3eaiC32eQrjv8qKv8HfDXseyQyeMq59TunjtTLawcoyVg-lRE2EAhUr4D1FggyzGT-xl0hssD2Y7IdSMA_uWc_wy2WRUS-un-Q6ak/w468-h640/PXL_20211029_225731670.jpg" width="468" /></a></div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56sdOfe2IRve7jhi4QOX-G31nEbfvFgRbVwgr2-HCvJsHCYA3wVr3oOvohHca_7d8ay9DRUz8h92iZ2YA303ga6hYZ4gCENWTweXbN9TzczC0Ss45mYMqbbPF9LwdHUikT8OvYy0iWhVC/s549/246461603_169765765354429_2659196785842024690_n.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="549" data-original-width="405" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56sdOfe2IRve7jhi4QOX-G31nEbfvFgRbVwgr2-HCvJsHCYA3wVr3oOvohHca_7d8ay9DRUz8h92iZ2YA303ga6hYZ4gCENWTweXbN9TzczC0Ss45mYMqbbPF9LwdHUikT8OvYy0iWhVC/w472-h640/246461603_169765765354429_2659196785842024690_n.jpg" width="472" /></a></div><br /><br /><br /><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div></div><br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com10tag:blogger.com,1999:blog-968274079083742295.post-64456188476128759192021-05-11T13:25:00.005-05:002021-05-11T13:25:38.368-05:00Baked Potato<p style="text-align: center;"> My daughter will be going to college this fall. I'm hoping she'll use my blog as a reference as she learns to make meals for herself, hence the basic recipe post. This makes a nice fluffy potato with a crispy skin. We like to eat it with this <a href="https://fantasticfamilyfavorites.blogspot.com/2010/02/broccoli-cheese-soup.html">Broccoli Cheese Soup</a> on top as a sauce, and even with some <a href="https://fantasticfamilyfavorites.blogspot.com/2011/08/slow-cooker-bbq-chicken.html">BBQ Chicken</a>. </p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoaj_SuKw5TH1xnInA7_kpvYwH4iArk4qmpL4yyiHSpl9wT2hwc8QxznuG5jdLmV9LyTZdaq92UCyP6A2Kvbbx3JM7Xm98M3y-Xtj67S8zZQEV7EeRoGApUI_z1Wrp-D5Ym3isl-3l_mI/s2048/PXL_20210209_000135356.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1683" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyoaj_SuKw5TH1xnInA7_kpvYwH4iArk4qmpL4yyiHSpl9wT2hwc8QxznuG5jdLmV9LyTZdaq92UCyP6A2Kvbbx3JM7Xm98M3y-Xtj67S8zZQEV7EeRoGApUI_z1Wrp-D5Ym3isl-3l_mI/w329-h400/PXL_20210209_000135356.PORTRAIT.jpg" width="329" /></a></p><div style="text-align: justify;"><span style="font-size: large; text-align: left;">Baked Potato</span></div><div style="text-align: justify;"><span style="text-align: left;">1 russet potato</span></div><div style="text-align: justify;"><span style="text-align: left;">1 tsp olive or vegetable oil</span></div><div style="text-align: justify;"><span style="text-align: left;">Salt and Pepper </span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;">Toppings: butter, sour cream, bacon, chives, scallions, cheese, salsa, chili.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><span style="text-align: left;">1. Preheat oven to 400 degrees.</span></div><div style="text-align: justify;"><span style="text-align: left;">2. Scrub the potato with water and a vegetable brush until well-cleaned. Blot dry with a kitchen towel or paper towel.</span></div><div style="text-align: justify;"><span style="text-align: left;">3. Rub the entire potato with oil, then sprinkle on a little salt and pepper and rub that in too.</span></div><div style="text-align: justify;"><span style="text-align: left;">4. Prick potato with a fork three or four times. This will allow the steam to escape while baking.</span></div><div style="text-align: justify;"><span style="text-align: left;">5. Place potatoes directly on the oven rack. Bake until potatoes just begin to appear wrinkly and papery on the outside, and when you squeeze the potato, it gives - 40-50 minutes, depending on the size of your potato. Test for doneness by sticking a fork into the potato (it's done if the fork goes in easily).</span></div><div style="text-align: justify;"><span style="text-align: left;">6. Remove from the oven and, as soon as you can handle them, slice each potato down the middle. Then place your forefinger and thumbs on the bottom ends and squeeze toward the center. This helps to fluff the insides, and helps keep moisture from getting trapped inside the skin as the potatoes begin to cool.</span></div><div style="text-align: justify;"><span style="text-align: left;"><br /></span></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t0yfCa9FIhGR_BFnzSGoZl6JJLvl-VH65kbgSI6czpp1AijQMwq2U7is6ZJ_mO9rs8MUwcPKep-4Gtka6bJdTd7u7qAHMOypcRbYw6W-Y3RrDjDvnjk3uBAjt0BmzzklhBJgpcj5z9Cx/s2048/PXL_20210208_235810667.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7t0yfCa9FIhGR_BFnzSGoZl6JJLvl-VH65kbgSI6czpp1AijQMwq2U7is6ZJ_mO9rs8MUwcPKep-4Gtka6bJdTd7u7qAHMOypcRbYw6W-Y3RrDjDvnjk3uBAjt0BmzzklhBJgpcj5z9Cx/s320/PXL_20210208_235810667.jpg" /></a></div><br /><span style="text-align: left;"><br /></span></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-46137624588276703972021-05-11T12:15:00.003-05:002021-05-11T13:22:21.404-05:003 Layer Chocolate Cake with Peanut Butter Frosting<div class="separator" style="clear: both; text-align: center;">This is the chocolate cake I like to make when my kids request it for their birthdays. It's the Hershery's recipe but for 3 layers instead of 2. My 13yo has some variation of a peanut butter and chocolate every year for his birthday! This was my first time trying this frosting and ganache drip and I love how it turned out. I fancied it up with a bunch of PB candy and cookies on the top.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA92fTPrvImridkV3t-A3fekFDebKzQRoGSDXFjAiwtDrqip8AageK3DaPvvDO5KUvjy3br6-VTv70iRXnC7qtVPQkj5ib4MxqI7oo10y02EYLYF8_mTJp_XkB_lqFjBa0PBPEQBIgWtt/s824/Niall%2527s+cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="824" data-original-width="692" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxA92fTPrvImridkV3t-A3fekFDebKzQRoGSDXFjAiwtDrqip8AageK3DaPvvDO5KUvjy3br6-VTv70iRXnC7qtVPQkj5ib4MxqI7oo10y02EYLYF8_mTJp_XkB_lqFjBa0PBPEQBIgWtt/w336-h400/Niall%2527s+cake.jpg" width="336" /></a></div><div><span style="font-size: x-large;">3 Layer Chocolate Cake with Peanut Butter Frosting</span></div><div><span style="font-size: x-small;">adapted from Hershey's Perfectly Chocolate Cake</span></div><div><u>Cake</u></div>3 cups sugar <div><div>2 3/4 cups + 1 TBSP flour </div><div>1 cup + 2 TBSPs unsweetened cocoa powder </div><div>2 1/4 tsp baking powder </div><div>2 1/4 tsp baking soda </div><div>1 1/2 tsp salt </div><div>3 large eggs </div><div>1 1/2 cups buttermilk </div><div>3/4 cup canola oil </div><div>3 tsps vanilla extract </div><div>1 1/2 cup boiling water</div><div><br /></div><div>1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.</div><div><div>2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. </div><div>3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. </div><div>4. Stir in boiling water (batter will be thin). Pour batter into prepared pans.</div><div>5. Bake 30 to 35 minutes</div></div><div><br /></div><div><div><u>Peanut Butter Frosting</u></div><div><span style="font-size: x-small;">adapted from <a href="https://sugarspunrun.com/peanut-butter-frosting/">sugarspunrun.com</a></span></div>1 1/2 cups butter softened to room temperature <div>1 1/2 cups creamy peanut butter </div><div>4 1/2 cups powdered sugar </div><div>1 1/2 tsps vanilla extract </div><div>3/4 tsp salt 3 TBSPs milk</div></div><div><br /></div><div>1. Combine butter and peanut butter in a large bowl and use an electric mixer to beat until creamy and well-combined. </div><div><div>2. Gradually (about 2 cup at a time), with mixer on low speed add powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so all ingredients are well-combined. </div><div>3. Mix in vanilla extract and salt.</div><div>4. With mixer on low-speed, add milk and stir until well-combined. Gradually increase speed to high and beat for 30 seconds. </div><div>5. Spread or pipe frosting onto completely cooled cake.</div></div></div><div><br /></div><div><u>Chocolate Ganache Drip (optional)</u></div><div><span style="font-size: x-small;">adapted from <a href="https://www.lifeloveandsugar.com/how-to-make-a-chocolate-drip-cake/">loveandsugar.com</a></span></div>
6 oz (1 cup) semi sweet chocolate chips<div>1/2 cup heavy whipping cream<div><br /></div><div>1. Add the chocolate chips to a medium sized bowl and set aside.</div><div>2. Add the heavy whipping cream to a microwave safe bowl or measuring cup and heat for about 1 minute, keeping an eye on it. Remove from the microwave just before it bubbles up.</div><div>3. Pour the warm cream over the chocolate chips and allow to sit for 3-5 minutes. You can cover the bowl with some clear wrap to trap in the heat, if you like.</div><div>4. Gently stir the cream and chocolate together until they come together to a smooth consistency. Try not to whisk too vigorously, which can add air bubbles to the ganache.</div></div><div>5. Allow ganache to cool for about 10 minutes.</div><div>6. Using a squeeze bottle or a spoon make drips around the top edge of the cake. Spread rest of ganache on the top of the cake.</div><div><br /></div><div>Garnish with all kinds of PB treats!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZe3VMyMUQpRR0x0S3Q-g1MtDCQCVfDOwVNoCe69YAigSwPOdyhX6Znm71zvAo0Uw8CNajpo8BYr8F-MVAirfDWj6PyROJL3m7ZBazKYJ1SyzGF0R_O3MrPtmbiYX8I5n1yOJtu-ch2x5/s2048/Niall%2527s+cake2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1727" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZe3VMyMUQpRR0x0S3Q-g1MtDCQCVfDOwVNoCe69YAigSwPOdyhX6Znm71zvAo0Uw8CNajpo8BYr8F-MVAirfDWj6PyROJL3m7ZBazKYJ1SyzGF0R_O3MrPtmbiYX8I5n1yOJtu-ch2x5/w541-h640/Niall%2527s+cake2.jpg" width="541" /></a></div><br /><div><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com1tag:blogger.com,1999:blog-968274079083742295.post-42428659746970714502021-03-28T16:46:00.000-05:002021-03-28T16:46:41.142-05:00Slow Cooker French Dip Sandwiches<div style="text-align: center;">I saw this recipe on Instagram and it looked delicious, so I added it to my menu plan last week. It did not disappoint. I made a couple changes to how I cooked it, which I noted at the bottom. I'm already looking forward to eating this again!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrT9ZZq4x51CKSQ3YA6HlUH2RGQ8vjaPQ1EOWJyh6lLSj-j_gnermRgR-ItUgJUB6RrU47XGbB262RLzgsgV-LM3Q5NovdsynQb2zZs1_ghlSlRV0C7nCd88W27P9uwPDSayysydAUFScW/s2048/PXL_20210207_225106717.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1625" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrT9ZZq4x51CKSQ3YA6HlUH2RGQ8vjaPQ1EOWJyh6lLSj-j_gnermRgR-ItUgJUB6RrU47XGbB262RLzgsgV-LM3Q5NovdsynQb2zZs1_ghlSlRV0C7nCd88W27P9uwPDSayysydAUFScW/w509-h640/PXL_20210207_225106717.PORTRAIT.jpg" width="509" /></a></div><div><span style="font-size: large;">Slow Cooker French Dip Sandwiches</span></div><div><a href="https://ohsweetbasil.com/french-dip-sandwich/">ohsweetbasil.com</a></div>3 pound tri tip steak<div>1/2 cup soy sauce</div><div>1 15 oz can beef broth</div><div>1 bay leaf</div><div>1/2 tsp black pepper</div><div>1 tsp dried rosemary</div><div>1 tsp dried thyme</div><div>1 tsp garlic powder</div><div>Hoagie Rolls</div><div>Cheese slices</div><div><br /></div>1. Remove and discard the fat from the roast. Place the trimmed roast in a crockpot on low.<div>2. In a medium bowl, combine soy sauce, beef broth, bay leaf, pepper, rosemary, thyme, and garlic powder. Pour mixture over the roast.
Cover, and cook on low heat for 8 hours.</div><div>3. Take the meat out and shred it, then let it cook 1-2 hours more, or until meat is very tender.</div><div>4. Remove meat from broth, reserving the broth.</div><div>5. Distribute the meat on hoagies and top with cheese.
Place under a broiler until the cheese is melted and the bread is toasted.
Use reserved broth for dipping.</div><div><br /></div><div>Notes: I used water and beef bouillon instead of broth. I cooked the roast on high for 5 hours, shredded, then cooked on low for 2 more and it was great. After removing the meat from the slow cooker, I chopped it up a little so that it wouldn't be stringy. I used gouda cheese slices in the picture. It made enough for 10 sandwiches with a little left over. I tried some leftover meat in a tortilla with queso fresco, salsa, lettuce, tomato, avocado, and lime and it was really good!</div><div><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-88191518960776907542021-02-10T11:40:00.003-06:002021-02-10T13:11:45.066-06:00Zuppa Toscana<p style="text-align: center;">I grew kale in my garden this year for the first time. This sent me on the hunt for some kale recipes. I found this Olive Garden copycat Zuppa Toscana aka Tuscan Soup, and had heard of before but never tried it. I used spicy sausage and left the peel on the potatoes. My entire family enjoyed this soup, which means it gets added to the blog. With some <a href="https://fantasticfamilyfavorites.blogspot.com/2020/08/focaccia.html">focaccia bread</a> on the side, mmmmm!!!</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WhOc-bMkd5PI2lCAovznpXwIc2ooJxXpfztxVy9cr0VnPLwaV3UssQkhUOMWhIwxC3VYoDyHPRW3ptf8PnA9-qLGc64irdpy2pmgSplXBBUoXqoRSwVHXkE_mriqy-bdkrgwLQH2qR1m/s2048/DSC_1840a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4WhOc-bMkd5PI2lCAovznpXwIc2ooJxXpfztxVy9cr0VnPLwaV3UssQkhUOMWhIwxC3VYoDyHPRW3ptf8PnA9-qLGc64irdpy2pmgSplXBBUoXqoRSwVHXkE_mriqy-bdkrgwLQH2qR1m/w640-h426/DSC_1840a.jpg" width="640" /></a><span style="font-size: x-large; text-align: left;">Zuppa Toscana</span></div><div style="text-align: left;"><span style="font-size: x-small;"><a href="https://www.lecremedelacrumb.com/easy-olive-garden-zuppa-toscana-soup/">lecremedelacrumb.com</a></span></div>
1 pound spicy or mild Italian ground sausage<div>4 TBSPs butter </div><div>1/2 white onion, diced</div><div>1 TBSP minced garlic</div><div>6 cups chicken broth</div><div>2 cups water</div><div>4/5 yellow potatoes, washed and cut into 1-inch pieces</div><div>2 tsps salt or to taste</div><div>1 tsp black pepper</div><div>2 cups heavy cream</div><div>4 cups chopped kale</div><div>Chopped bacon and grated parmesan cheese for topping, optional</div><div><br /></div>1. In a large pot, sauté sausage 5-6 minutes until browned. Use a slotted spoon to transfer sausage to a plate and set aside. Remove any grease that is left.<div>2. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant.
Add chicken broth, water, potatoes, salt, and pepper and bring to a boil.</div><div>3. Boil until potatoes are tender, check with a fork at about 10 minutes. Stir in kale and heavy cream. Add sausage. If you want to remove some of the grease, see my note at the bottom. Taste and add salt and pepper if needed. Serve garnished with bacon and grated parmesan cheese if desired. </div><div><br /></div><div>Note: Sausage is greasy and the spicy variety leaves an orange layer that hangs out at the top of the soup. I removed some of this fat with a gravy separator. I scooped the top layer as best as I could with a ladle, poured it into my gravy separator, and let it sit for a few minutes to let the grease rise to the top. Then poured the liquid back in. I added a picture of it below.</div><div><br /></div><div>Another note: When recipes call for chicken broth, I usually substitute water and chicken bullion which works well in this soup.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_i54HnCekACgIeMv6kFtnkBvEr-cTJ-FKFJlRKBeA8ey87m_0zIJ0GKk0woDNrwWnIYR4qMR_dtdwtCh_1DnA3yqVoo_HItPwDoRxDio7nFPD0jktjVHQQk-VfMIRruDku8NFNppthZc/s2048/DSC_1846a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1366" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_i54HnCekACgIeMv6kFtnkBvEr-cTJ-FKFJlRKBeA8ey87m_0zIJ0GKk0woDNrwWnIYR4qMR_dtdwtCh_1DnA3yqVoo_HItPwDoRxDio7nFPD0jktjVHQQk-VfMIRruDku8NFNppthZc/w640-h426/DSC_1846a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive-CCGJ9QieKM4DWoB_Y4DY9VWuLLpdORg07a4yKfrpsCm1yDTIbu1sxpCvyMrUkzVPzqD0U0jVs9z9sa9toTSy-TARFnAnN_ekA7_BRBRcITBDb8dILFkiEPuLM8TulRs-1MxhimH3-i/s2048/PXL_20210119_152010602.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1416" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive-CCGJ9QieKM4DWoB_Y4DY9VWuLLpdORg07a4yKfrpsCm1yDTIbu1sxpCvyMrUkzVPzqD0U0jVs9z9sa9toTSy-TARFnAnN_ekA7_BRBRcITBDb8dILFkiEPuLM8TulRs-1MxhimH3-i/w442-h640/PXL_20210119_152010602.jpg" width="442" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1_ytS_HVb8d1M6M6IR5w5qIx0Ppfab89lyVbSs5gFoSzHrvZ01Z0yYVQfD0pqR8u9P30eFS9a6HTYuB6ijabfgOB-mKip6Mck0E85FHaj182yt-v8vxjNNQmskcF7LJhT_5Vveh9g5g8/s4032/PXL_20210119_234109396.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1_ytS_HVb8d1M6M6IR5w5qIx0Ppfab89lyVbSs5gFoSzHrvZ01Z0yYVQfD0pqR8u9P30eFS9a6HTYuB6ijabfgOB-mKip6Mck0E85FHaj182yt-v8vxjNNQmskcF7LJhT_5Vveh9g5g8/w300-h400/PXL_20210119_234109396.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><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-29163916741554044462020-12-28T11:35:00.006-06:002020-12-28T12:09:18.947-06:00Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms<p style="text-align: center;"> This year was just the worst. I decided the worst year deserved a special dessert to follow Christmas dinner, so I made my first ever Yule log aka bûche de Noël. A Yule log is a thin sponge cake rolled up with a cream filling and decorated to look like an actual log. I based my creation on a couple different recipes, and have combined them here just in case I endeavor to make this again or even turn it into a yearly tradition. I made this over 2 a day period. The first day I made the cake and filling, rolled it up, covered it, and refrigerated it overnight. I also started the cranberry and rosemary garnish. The next day I made the frosting and mushrooms, finished the garnish, and assembled everything. It's quite a time consuming dessert, and I had a few little helpers which was nice. I absolutely love how it turned out. It might be the most beautiful dessert I've ever made. See a few helpful notes and more pictures following the recipe. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjWbcNw012r2dMUXos66vSoKcfx5oOWPjUAO73XhWeYshUIvpbBRWg1ptlzpUzZ3pZSQkchDcnayYP7WAcdOuzSRe8cUrR2JhA3BucJNSUm-X33o39DTM9SVzjmCD6xReY44Mch03j5kC/s1555/DSC_1791+%25282%2529-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1011" data-original-width="1555" height="416" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjWbcNw012r2dMUXos66vSoKcfx5oOWPjUAO73XhWeYshUIvpbBRWg1ptlzpUzZ3pZSQkchDcnayYP7WAcdOuzSRe8cUrR2JhA3BucJNSUm-X33o39DTM9SVzjmCD6xReY44Mch03j5kC/w640-h416/DSC_1791+%25282%2529-01.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;">Chocolate Yule Log with Mascarpone Cream Filling and Peppermint Meringue Mushrooms</span></div><div><span style="font-size: x-small;">adapted from <a href="https://www.lifeloveandsugar.com/yule-log-cake-buche-de-noel/">lifeloveandsugar.com</a> and <a href="https://www.allrecipes.com/recipe/40322/meringue-mushrooms/">allrecipes.com</a></span></div><div><u>Cake</u></div>
3/4 cup all-purpose flour<div>1/3 cup Hershey’s Special Dark cocoa powder</div><div>1 tsp baking powder</div><div>1/2 tsp salt</div><div>4 large eggs, separated</div><div>3/4 cup granulated sugar</div><div>5 TBSPs sour cream</div><div>1/4 cup butter, melted</div><div>1 tsp vanilla extract</div><div><br /></div><div><u>Filling</u></div><div>1 1/4 cups heavy whipping cream, cold</div><div>3/4 cups powdered sugar</div><div>1 tsp vanilla extract</div><div>1/8 tsp salt</div><div>8 oz mascarpone cheese, softened, but still chilled</div><div><br /></div><div><u>Frosting</u></div><div>1 cup heavy whipping cream</div><div>1 cup semi sweet chocolate chips</div><div>1/2 - 3/4 cup powdered sugar</div><div><u><br /></u></div><div><u>Meringue Mushrooms (Optional)</u></div><div>3 large egg whites</div><div>1/4 tsp cream of tartar</div><div>1/4 tsp salt</div><div>1/2 tsp peppermint extract</div><div>1 cup granulated sugar</div><div>1 TBSP unsweetened cocoa powder</div><div>4 ounces chocolate chips</div><div><br /></div><div><u>Sugared Cranberries and Rosemary (Optional)</u></div><div>1/2 cup water</div><div>1 cup sugar, divided</div><div>1/2 cup fresh cranberries</div><div>4-5 sprigs rosemary</div><div><br /></div><div>Cake - </div><div>1. Preheat oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides. You’ll use the parchment paper later to lift the cake out of the pan and roll it up.</div><div>2. Whisk the flour, cocoa, baking powder and salt together in a medium bowl and set aside. </div><div>3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.</div><div>4. Add the dry ingredients and gently whisk together until well combined, then set aside.</div><div>5. Add the egg whites to a large mixer bowl and whip on high speed until stiff peaks form.</div><div>6. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.</div><div>7. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when toughed and a toothpick inserted comes out clean.</div><div>8. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.</div><div>9. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.</div><div><br /></div><div>Filling - </div><div>1. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.</div><div>2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.</div><div>3. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.</div><div>4. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper. Wrap it up in plastic wrap with the seam side down and refrigerate for at least an hour to firm up or overnight. </div><div><br /></div><div>Sugared Cranberries and Rosemary -</div><div><div>1. Place cranberries and rosemary in small separate bowls; set aside.</div><div>2. In a medium saucepan, bring the water and 1/2 cup of sugar and to a boil. Reduce heat and simmer for 5 minutes until the sugar has dissolved.</div><div>3. Remove pan from the heat and allow to cool for 5 minutes. </div><div>4. Pour sugar syrup over the cranberries and rosemary, dividing it evenly between bowls. Cover the bowls and refrigerate for 6 hours or overnight.</div><div>5. Drain the cranberries and rosemary from the syrup. Place the cranberries and rosemary in a large zip lock bag and add 1 cup of sugar to the bag. Toss to coat.</div><div>6. Pour the sugared cranberries and rosemary out onto a parchment lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator.</div></div><div><br /></div><div>Frosting -</div><div>1. To make the frosting, in a small saucepan, bring whipping cream to a simmer over medium-low heat. Add chocolate chips. Do not stir.</div><div>2. Remove from heat and let sit for 15 minutes. After 15 minutes, stir until smooth.</div><div>3. Refrigerate for 30 min.</div><div>4. Transfer to a medium sized mixer bowl. Stir in 1/2 cup of powdered sugar.</div><div>5. Mix on high speed until thick enough to spread adding an extra 1/4 cup of powdered sugar if needed.</div><div>6. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3-4 inches in length. Make the cut with a slight diagonal. Arrange logs pieces on a platter or cake stand.</div><div>7. Use some of the frosting to attach the small log to the side of the larger log.</div><div>8. Spread the remaining frosting to cover the cake.</div><div>9. Using a fork, create bark-like lines by dragging the fork from one end of the cake to the other, wiping off the extra frosting that builds up on the fork.</div><div>10. Place in refrigerator uncovered to set frosting while making meringues.</div><div><br /></div><div>Meringues - </div><div>1. Preheat the oven to 225°F. Line 2 cookie sheets with parchment paper.</div><div>2. In a bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and peppermint. Continue whipping until the whites hold soft peaks.</div><div>3. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.</div><div>4. Place a round tip (I used size 2A) into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses.</div><div>5. Dust the mushroom caps lightly with cocoa using a small sifter or strainer. </div><div>6. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely.</div><div>7. Melt the chocolate chips in a small bowl in the microwave at half power, stirring occasionally until smooth.</div><div>8. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature covered and in a dry place until ready to decorate.</div><div> </div><div>Decorate with mushrooms, sugared cranberries and rosemary, if desired. I even threw on a little of the extra sugar to look like snow and sprinkled some on the top. I also added some tiny pine cones. Go wild. </div><div>Refrigerate the cake until ready to serve. </div><div><br /></div><div>A few notes:</div><div>1. I definitely recommend making this over a 2 day period and eating it the 2nd day. I wrote my steps in the order that I did things. Cake, filling, and start sugared cranberries and rosemary the first day. Frosting, meringues, and finish sugared cranberries and rosemary the second day. </div><div>2. When I originally made this, I followed a recipe where the cranberries and rosemary sat overnight together in a bowl. This made the cranberries taste like rosemary, so if you want to eat the sugared cranberries, you should separate them from the rosemary (which I changed in this recipe) if not, then you can combine them in one bowl.</div><div>3. I changed the original meringue recipe from vanilla to peppermint. If you prefer vanilla meringue, use 1 tsp of vanilla extract instead of 1/2 tsp of peppermint.</div><div>4. After cutting the piece of the diagonal piece off of the log, I also cut a small slice off the other end of the large part of the log to make it look nice at both ends.</div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdFlDmlfbqjIMqS3eRGijZIie6kHbkwijKpydXRmEnUcB-9AglMrzQnF_m_muCJFir9yC594mMDMRkhwraRBGfTyrG5qn_n-4YYQri5EN34SbpmHjNd5uX7HX6X7pxSnbp73KMwSkkm0/s1555/DSC_1788+%25281%2529-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1032" data-original-width="1555" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdFlDmlfbqjIMqS3eRGijZIie6kHbkwijKpydXRmEnUcB-9AglMrzQnF_m_muCJFir9yC594mMDMRkhwraRBGfTyrG5qn_n-4YYQri5EN34SbpmHjNd5uX7HX6X7pxSnbp73KMwSkkm0/w640-h424/DSC_1788+%25281%2529-01.jpeg" width="640" /></a></div><div><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNv5nJETBfyYeuOhi8aMcqXcVz__XbWCgc-r4_VF1kyUhwUM8fqJfIGhIY6GiYG5DHsY-rEXpOO1Cf-KTXAZyuelfPNIoSWM28HHRj25MBJBi3-jTVWWw-s3UkB8-fFWgOTxA1HXLNMs1/s1620/DSC_1774+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNv5nJETBfyYeuOhi8aMcqXcVz__XbWCgc-r4_VF1kyUhwUM8fqJfIGhIY6GiYG5DHsY-rEXpOO1Cf-KTXAZyuelfPNIoSWM28HHRj25MBJBi3-jTVWWw-s3UkB8-fFWgOTxA1HXLNMs1/w640-h426/DSC_1774+%25281%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN2wvv2_UlDVZTThVoaWoqeG5LTqFszaYBX6zXjU-gOpGUqQzGyBD56-ctvgsF6fu3w2SyoG1RmTwSOmYwEzG2YlS3Jce6Oih3UhXFxIVO7R1Bzhb3Psn9Jbe-CanX9y18alijixGZ23A/s1620/DSC_1789+%25281%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1620" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUN2wvv2_UlDVZTThVoaWoqeG5LTqFszaYBX6zXjU-gOpGUqQzGyBD56-ctvgsF6fu3w2SyoG1RmTwSOmYwEzG2YlS3Jce6Oih3UhXFxIVO7R1Bzhb3Psn9Jbe-CanX9y18alijixGZ23A/w640-h426/DSC_1789+%25281%2529.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFo6zUP1aYtJw980GyKKbU3oHThCkqZuMJa5kUZX4weCpVCOZlkidSSfZcTBDDtXwRsZZ5WbtQo2lSxZoFV0_EiR5IFFswU_5xtAhy9mQVcFGUVEHXVc2h68ogqeg9lWj5vtzrP8rVqkt0/s2048/PXL_20201224_200301308.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFo6zUP1aYtJw980GyKKbU3oHThCkqZuMJa5kUZX4weCpVCOZlkidSSfZcTBDDtXwRsZZ5WbtQo2lSxZoFV0_EiR5IFFswU_5xtAhy9mQVcFGUVEHXVc2h68ogqeg9lWj5vtzrP8rVqkt0/s320/PXL_20201224_200301308.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MK0XL23hVrL5rV9zEwk4bNxm6cJbY3CbPm__PbVtTe8eKfV4dJ-h_Z9prXO4jyT3BzV5yvZWKEMGut829teJhqtd7_V-k42tGezLnW3QuZ8pvi33hk8Y58ET1il9k0VqQ8UWPNeYCDo9/s2048/PXL_20201224_205743125.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MK0XL23hVrL5rV9zEwk4bNxm6cJbY3CbPm__PbVtTe8eKfV4dJ-h_Z9prXO4jyT3BzV5yvZWKEMGut829teJhqtd7_V-k42tGezLnW3QuZ8pvi33hk8Y58ET1il9k0VqQ8UWPNeYCDo9/s320/PXL_20201224_205743125.jpg" width="320" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sD3tcbn8UHpCwIqtWKWBoMV-ICvHdzsJbXWAlzy0aqEODBHBu1qwfSFfgRdY5HgQqB-DRCSZjhad7FgRKtVQhRoweG4S-X8TKmlwGtH6M6spGj1AsnIDuOBRk_8foPTNeBa3P8Znl44v/s2048/PXL_20201224_200943389.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3sD3tcbn8UHpCwIqtWKWBoMV-ICvHdzsJbXWAlzy0aqEODBHBu1qwfSFfgRdY5HgQqB-DRCSZjhad7FgRKtVQhRoweG4S-X8TKmlwGtH6M6spGj1AsnIDuOBRk_8foPTNeBa3P8Znl44v/s320/PXL_20201224_200943389.jpg" /></a></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSftkJBJS_js-L4ZcVd0CGmhlj2glgTxg9sy-c8T2UDtXd1xuhsgMG_CxMncsHQWBA70f87hJpZetLLkx_5MTuSaMiloJgJtg-jWGJSJIZRWfnDYcKzYa9X-vt03ebu3CUgGmukGmiEkYD/s2048/PXL_20201224_210357054.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSftkJBJS_js-L4ZcVd0CGmhlj2glgTxg9sy-c8T2UDtXd1xuhsgMG_CxMncsHQWBA70f87hJpZetLLkx_5MTuSaMiloJgJtg-jWGJSJIZRWfnDYcKzYa9X-vt03ebu3CUgGmukGmiEkYD/s320/PXL_20201224_210357054.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPGm__PEWFa9bHVyvz7BdK2F_EPKUBcxRZ0DBTDcSE_5n3PYaKnLsdSazxAvUEfdBEt2EVo9YbSZF9QYljfQdi1rM-N2yuIQgQeo4PNFMyvF6Rd3CaJps2LAagX749-n5tXaeYh0W3O70/s2048/PXL_20201225_213243841.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPGm__PEWFa9bHVyvz7BdK2F_EPKUBcxRZ0DBTDcSE_5n3PYaKnLsdSazxAvUEfdBEt2EVo9YbSZF9QYljfQdi1rM-N2yuIQgQeo4PNFMyvF6Rd3CaJps2LAagX749-n5tXaeYh0W3O70/s320/PXL_20201225_213243841.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83e_mt0AADxyLpU9LgwmaLkeNI5TQg0P3rOQ8iSL-QMeL8lzEUiU-DNEjn0UCR_iRdIGl_tIqXx-_0ybYHDjxNrL2BVY8unfpmndr8n8PFaMm6V6VzZrl7ydFVAf62ANm2Fx_sO0qPDG2/s2048/PXL_20201225_213958558.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh83e_mt0AADxyLpU9LgwmaLkeNI5TQg0P3rOQ8iSL-QMeL8lzEUiU-DNEjn0UCR_iRdIGl_tIqXx-_0ybYHDjxNrL2BVY8unfpmndr8n8PFaMm6V6VzZrl7ydFVAf62ANm2Fx_sO0qPDG2/s320/PXL_20201225_213958558.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAH_6tpsD8KXeUsa-D4cnnYHMz83GMAFKpCna1Jb2_oDnXmTV1QaAVCj8Iz4_PEZaihvELh6lddPdGIwTOjREQNViXjoY0Ob6mi9dGyK90W4aLbcHvwqgtk0lHRX9TkHyRr626VN-GSxch/s2048/PXL_20201225_210832545.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAH_6tpsD8KXeUsa-D4cnnYHMz83GMAFKpCna1Jb2_oDnXmTV1QaAVCj8Iz4_PEZaihvELh6lddPdGIwTOjREQNViXjoY0Ob6mi9dGyK90W4aLbcHvwqgtk0lHRX9TkHyRr626VN-GSxch/s320/PXL_20201225_210832545.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDymyNGzenoy2J-SVHBOsm76MZSfzVGwzIAyO7Oj7g0FAmgKPiY3c-WRoWfYAsAgT1h_FXUbNtmkIIX22RZGHbnXzRUK62Cv7qmQF4OwnJIUj3vVp5_9H2GHvDk4wuqt0eYCWxDzMYs-Z/s4032/PXL_20201225_220501501.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDymyNGzenoy2J-SVHBOsm76MZSfzVGwzIAyO7Oj7g0FAmgKPiY3c-WRoWfYAsAgT1h_FXUbNtmkIIX22RZGHbnXzRUK62Cv7qmQF4OwnJIUj3vVp5_9H2GHvDk4wuqt0eYCWxDzMYs-Z/s320/PXL_20201225_220501501.PORTRAIT.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-34812138939280185702020-10-28T11:28:00.000-05:002020-10-28T11:28:44.913-05:00Pigs in a Blanket 2.0<div style="text-align: left;"><div style="text-align: center;"> I found a new favorite crescent roll recipe 2 years ago and it's now the roll recipe I use to make pigs in a blanket. The dough is SO easy to work with and rolls out really nicely. I make these a few times a year, and sometimes do a double batch which makes 72 pigs! My kids love them for lunches at home and at school. </div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObHkfAbWLq1c2fLYizuX_ud03mmDtipNsH_Z9NrjhtEPDAGLIyBXdLZZRF4LKpq3DZvxilCcgkGvP8SUEAIp3woWYIlKtTLt-uSvd4n9q5ZcIIlo3dNjigaVd-JELF6RAXWwyL0hnIhcM/s2048/DSC_0759a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiObHkfAbWLq1c2fLYizuX_ud03mmDtipNsH_Z9NrjhtEPDAGLIyBXdLZZRF4LKpq3DZvxilCcgkGvP8SUEAIp3woWYIlKtTLt-uSvd4n9q5ZcIIlo3dNjigaVd-JELF6RAXWwyL0hnIhcM/w640-h426/DSC_0759a.jpg" width="640" /></a></div><div style="text-align: left;"><span style="font-size: xx-large;">Pigs in a Blanket 2.0</span></div><div style="text-align: left;">1 TBSP instant yeast</div><div style="text-align: left;">¼ cup warm water</div><div style="text-align: left;">½ tsp sugar</div><div style="text-align: left;">1 cup warm milk</div><div style="text-align: left;">½ cup vegetable oil</div><div style="text-align: left;">½ cup sugar</div><div style="text-align: left;">1 tsp salt</div><div style="text-align: left;">1 cup flour</div><div style="text-align: left;">2 eggs</div><div style="text-align: left;">3-4 cups flour</div><div style="text-align: left;"><span style="background-color: white; color: #535151; font-size: 17.82px;"><span style="font-family: inherit;">1 (14oz.) package Lit'l Smokies sausages</span></span></div><div style="text-align: left;"> </div><div style="text-align: left;"><br /></div><div style="text-align: left;">1. In a 1 cup glass measuring cup, mix yeast with warm water and ½ tsp sugar. Let stand until bubbly.</div><div style="text-align: left;">2. In a large bowl whisk together warm milk, oil, ½ cup sugar, and salt. Add 1 cup of flour to mixture, and mix well. Add 2 eggs and mix vigorously by hand. Add yeast mixture and mix vigorously until smooth (I like to use my whisk again here). With a wooden spoon, stir in 3-4 cups flour to the yeast mixture ( I usually end up doing 3 1/2 cups). Dough should be sticky.</div><div style="text-align: left;">3. Pour the dough into a large bowl. Cover with a tea towel or plastic wrap and let rise in a warm place for 1-2 hours until it has doubled in size.</div><div style="text-align: left;">4. Once the dough has doubled in size, punch down and divide into thirds (each of my thirds weighs about 14.5 ounces). Roll 1/3 of dough on a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick. Cut into 12 triangles (like a pizza). Place a sausage at the wide end of each triangle. Roll from the wide end to the point. Place rolls onto a lined or greased cookie sheet (I do 3 across and 6 rows down). Repeat with the other 2 thirds of dough. You should end up with 36 rolls, 2 pans with 18 on each. Cover rolls with a tea towel or plastic wrap and let rise for another hour at room temperature or until the rolls double in size. </div><div style="text-align: left;">5. Bake at 375 degrees until light lightly browned, which is about 15 minutes. Remove from oven and brush with melted butter.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4cmRkauk4X4UHikLtjGEkAltceRHRDC08bIyUUpsHvb7SUPWpSbsVcTc7bWp2JXN72hMqHsfVXwNNj97cZ-TPQrEDfr0opb5CA07x_Pm31mHU1qKo9dTl7PcLWbVvX43PVcVZYPK5UAT/s2048/Screenshot_20201006-102051.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2005" data-original-width="2048" height="391" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4cmRkauk4X4UHikLtjGEkAltceRHRDC08bIyUUpsHvb7SUPWpSbsVcTc7bWp2JXN72hMqHsfVXwNNj97cZ-TPQrEDfr0opb5CA07x_Pm31mHU1qKo9dTl7PcLWbVvX43PVcVZYPK5UAT/w400-h391/Screenshot_20201006-102051.png" width="400" /></a></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kgb8egfakaXRx-nXh9rHZPcF-vgXgRfRkpkXIa9_6PoHyTiwr-_lU6bhyphenhyphenRrihGmQh8r4jgDL0Oyal9Vy2T4MJ-PtCv6ux0tR-F6Gku91F7p51jXHqttzA7gcrNJHgRmNeC89GFjQuRtj/s2048/DSC_0756a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kgb8egfakaXRx-nXh9rHZPcF-vgXgRfRkpkXIa9_6PoHyTiwr-_lU6bhyphenhyphenRrihGmQh8r4jgDL0Oyal9Vy2T4MJ-PtCv6ux0tR-F6Gku91F7p51jXHqttzA7gcrNJHgRmNeC89GFjQuRtj/w266-h400/DSC_0756a.jpg" width="266" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vZzNK1F92qnzPSWVsQNFiwPYZG4AjM2lM3xDKAjHSuvEs_qtsmVEl5ObWIjB5nqtKRU61e2FtBDEFg7kVqPRym_PuIszBszj4Qb7770DFt6Tm2gN9jXsl45KpOJd3wcrHTMyfWWG6CZ6/s2048/DSC_0763a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vZzNK1F92qnzPSWVsQNFiwPYZG4AjM2lM3xDKAjHSuvEs_qtsmVEl5ObWIjB5nqtKRU61e2FtBDEFg7kVqPRym_PuIszBszj4Qb7770DFt6Tm2gN9jXsl45KpOJd3wcrHTMyfWWG6CZ6/w400-h266/DSC_0763a.jpg" width="400" /></a></div><br /><div style="text-align: left;"><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-78390013771273093032020-10-05T13:39:00.001-05:002020-10-05T13:39:38.183-05:00Sticky Cinnamon-Sugar Monkey Bread<p style="text-align: center;"> My daughter works at a sandwich shop and some nights she brings home extra bread dough. This is one of the things I like to make with that dough. It's super easy and yummy. The recipe calls for 2 pounds of frozen dough. Rhodes Bake n Serve White Bread dough works well for this. I have tried it with vanilla and butterscotch pudding and they are both great. This picture is with the butterscotch pudding. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwMjQDayeeGpwXVtn8d4Ksimm104RRx9L_9zxq3yzmN5YDxcHK8m49-EhlF-rVb9-EXSqOeeQOq0y2ciD1r4xZTE1EDyhuR0-H5faZIcJ8soX1PzkSu55doFIG9BU7ft2AUzL0iK6KxaT/s2048/DSC_0683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwMjQDayeeGpwXVtn8d4Ksimm104RRx9L_9zxq3yzmN5YDxcHK8m49-EhlF-rVb9-EXSqOeeQOq0y2ciD1r4xZTE1EDyhuR0-H5faZIcJ8soX1PzkSu55doFIG9BU7ft2AUzL0iK6KxaT/w640-h426/DSC_0683.JPG" width="640" /></a></div><br /><div style="text-align: left;"><span style="font-size: x-large;">Sticky Cinnamon-Sugar Monkey Bread</span></div><div style="text-align: left;"><a href="https://www.tasteofhome.com/recipes/sticky-cinnamon-sugar-monkey-bread/"><span style="font-size: x-small;">tasteofhome.com</span></a></div><div style="text-align: left;">2 loaves (1 pound each) frozen bread dough, thawed </div><div>1 cup packed brown sugar</div><div>3/4 cup butter, cubed</div><div>1 package (3 oz) cook and serve vanilla or butterscotch pudding mix</div><div>2 TBSPs milk</div><div>2 tsps ground cinnamon</div><div><br /></div><div>1. Cut dough into 1-inch pieces; place in a greased 13x9 inch baking dish.</div><div>2. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.</div><div>3. Cover loosely with parchment or nonstick foil. Let rise in a warm place until almost doubled, about 45 minutes.</div><div>4. Preheat oven to 350°. Bake uncovered 20-25 minutes, until golden brown . Immediately invert onto a serving plate.</div><div>Serves 16</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy37NrtujAb9jQRYke-SPvc7W8FO3rEkOmOzDZHq2cqRkN8JqZ5Tzii5V4fGouI91apTm4qsAaXyBkyG7fDbTDDbK3SxUu8oy7FnBLSa02ATLFEyTtYFWE6VaaMfqyJWtSZZR-tSVa4ai/s2048/DSC_0688.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy37NrtujAb9jQRYke-SPvc7W8FO3rEkOmOzDZHq2cqRkN8JqZ5Tzii5V4fGouI91apTm4qsAaXyBkyG7fDbTDDbK3SxUu8oy7FnBLSa02ATLFEyTtYFWE6VaaMfqyJWtSZZR-tSVa4ai/w426-h640/DSC_0688.JPG" width="426" /></a></div><br /><div><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-64705399208042823722020-09-30T14:44:00.003-05:002020-09-30T14:44:29.597-05:00Best Pumpkin Bread<p style="text-align: center;">I decided I wanted to try a new pumpkin bread recipe, but I didn't have to make a bunch of different loaves to find the best one, because there's a blogger that already does that! I read <a href="https://www.thepancakeprincess.com/2017/10/23/best-pumpkin-bread/">The Pancake Princess's pumpkin bread bake-off post</a> and baked her winner. It comes from seriouseats.com and apparently is the pumpkin bread recipe for the San Francisco bakery Tartine and is actually called Pumpkin Tea Cake. It has great spice flavor and a fun crispy sugary crust on top. If you like chocolate chips in your pumpkin bread, don't be afraid to throw some in!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1eBStmbZlLvzEhCN9yiiKOUfqk6eG2wASeR7odVNx10zMxig0F25O0ox_wNONernfxzM-TinOh4Xm_H109MRzq7N_69ZA-Ty3uT185VEzmF2mv39z0ecaneUatdcpWCsmBdviZTktjuu/s2048/DSC_0752a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik1eBStmbZlLvzEhCN9yiiKOUfqk6eG2wASeR7odVNx10zMxig0F25O0ox_wNONernfxzM-TinOh4Xm_H109MRzq7N_69ZA-Ty3uT185VEzmF2mv39z0ecaneUatdcpWCsmBdviZTktjuu/w640-h426/DSC_0752a.jpg" width="640" /></a></div><span style="font-size: x-large;">Best Pumpkin Bread</span><div><span style="font-size: x-small;"><a href="https://www.seriouseats.com/recipes/2009/10/pumpkin-tea-cake-recipe.html">seriouseats.com</a></span><br /><div>
1 2/3 cups all-purpose flour<div>
1 1/2 tsps baking powder</div><div>
1/2 tsp baking soda</div><div>
1 TBSP + 2 tsps ground cinnamon</div><div>
2 tsps freshly grated nutmeg</div><div>1/4 tsp ground cloves</div><div>1 cup + 2 TBSPs pumpkin or squash puree (canned or homemade)</div><div>1 cup vegetable oil</div><div>1 1/3 cups sugar</div><div>3/4 tsp salt</div><div>3 large eggs</div><div>2 TBSPs sugar for topping</div><div>2 TBSPs pepitas (optional but highly recommended)</div><div><br /></div>1. Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.<div>2.
Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.</div><div>3.
In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.</div><div>4.
Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. Bake until a tester emerges clean from the center, about 1 hour</div><div>5.
Let cool in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.</div><div><br /></div><div><img border="0" data-original-height="1343" data-original-width="2048" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO-RHp79cBP4ShK6Q_zzn7SM2obCR09DupMnArzzCZqoFroKOvu0GoVE38iNp9M7LPymUANWHaHKdl-0S86dde9dmpFNFvScUo6BNGX3fiiTvLSI297u9fZaoSvfUAr8Hauk2FnZmdtZKy/w640-h420/DSC_0742.JPG" width="640" /></div><p></p></div><p></p><p></p></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com1tag:blogger.com,1999:blog-968274079083742295.post-553657794024947062020-08-17T16:59:00.001-05:002020-08-17T16:59:17.298-05:00Rustic Strawberry and Peach Galette<div class="separator" style="clear: both; text-align: center;"> Summer is almost over, but there's still time for summer desserts! You only need a few ingredients for this recipe. It's pretty much like a pie but an easier version with less filling. You can substitute other fruit like blackberries or blueberries and make your own creation. We like it with a scoop of vanilla ice cream!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2eF6z1edAxtGu75Naaaws7jfjPByRawx0roxVzp8A95UNX4yXEJMzbQkmGVQd-8cM0c6xUaOgwFzXmM2iMiqggXvNP6ddrlpcKFGdLhJElhBXs8qAonfaFJpOFp8pMjB_Tlmv2E2JbZc/s1952/IMG_20200708_183317.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1952" data-original-width="1466" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2eF6z1edAxtGu75Naaaws7jfjPByRawx0roxVzp8A95UNX4yXEJMzbQkmGVQd-8cM0c6xUaOgwFzXmM2iMiqggXvNP6ddrlpcKFGdLhJElhBXs8qAonfaFJpOFp8pMjB_Tlmv2E2JbZc/s640/IMG_20200708_183317.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-large;">Rustic Strawberry and Peach Galette</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: small;">adapted from <a href="https://sallysbakingaddiction.com/rustic-strawberry-peach-tart/">sallysbakingaddiction.com</a></span></div><div 2="" class="separator" div="" fresh="" peaches="" peeled="" pitted="" ripe="" sliced="" style="clear: both; text-align: left;"><div>1 pie crust (store bought or my recipe <a href="https://fantasticfamilyfavorites.blogspot.com/2013/12/quick-pie-crust.html">here</a>)</div><div>2 cups sliced fresh strawberries</div><div>2 fresh ripe peaches, peeled, pitted and sliced<br /><div><div>2 TBSPs sugar</div><div>1 tsp vanilla extract</div><div>1 egg beaten</div><p></p></div></div></div><p></p>1. Mix the peaches and strawberries together in a medium bowl. Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow the mixture to soak as you roll out the crust.<div>2. Preheat oven to 425°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.</div><div>3. On a lightly floured surface, roll the pie dough into a 12-inch circle. Trim the rim of the circle to make a clean cut if desired. Transfer dough to the prepared baking sheet.</div><div>4. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3 inch border all around.</div><div>5. Gently fold the edges of the dough over the fruit, overlapping the dough as necessary. Press gently to seal the edges. Pour most of the reserved juices over the fruit, leaving about 1-2 TBSPs behind. Too much juice and the dough will become soggy.
Brush the crust with the beaten egg and sprinkle with sugar.</div><div>6. Bake for 25-35 minutes or until the crust is golden brown, Remove from the oven and allow to slightly cool before serving. Serve warm or at room temperature.
Tart tastes best on the same day it is baked. Cover and store in the refrigerator for up to 3 days.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LfCudYAKhrip6dPACxGAP68M73-N0kTGaacxnsIqQaRqdPnWPbV2cHlw1aXWQYs1fEZ3pECcRqUxlu_pTSm57khsfujrTpsirw0mvxGhyphenhyphenKf2gAhvTgLFEud1aOX4CJmWbT9u97oE3aYL/s2016/IMG_20200708_170138.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LfCudYAKhrip6dPACxGAP68M73-N0kTGaacxnsIqQaRqdPnWPbV2cHlw1aXWQYs1fEZ3pECcRqUxlu_pTSm57khsfujrTpsirw0mvxGhyphenhyphenKf2gAhvTgLFEud1aOX4CJmWbT9u97oE3aYL/w512-h384/IMG_20200708_170138.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqN5BnWi_snFmQthm5vqV2EHJQ6EFhz8uFZAVwAWSIxwt_iGV7R134A8cFm5GGYOV2uXe6MrXaPEopyZP8KaFuoM2o7T6IIrW0iptuQdTrRn8hCbE9jHmGByIxPZWe8aKVvWnjzlcG0dM/s2016/IMG_20200708_170221.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqN5BnWi_snFmQthm5vqV2EHJQ6EFhz8uFZAVwAWSIxwt_iGV7R134A8cFm5GGYOV2uXe6MrXaPEopyZP8KaFuoM2o7T6IIrW0iptuQdTrRn8hCbE9jHmGByIxPZWe8aKVvWnjzlcG0dM/w512-h384/IMG_20200708_170221.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTpYW5PwyQyus4dQ_wIV_OPNfZ6Lwl3fhVYs9vdUey8M-dMDfZEd6lc-fc4logue_sNP8mKFPgyAT5s2Z1cojR5GWLc2XMH2kI1XJjIzC5Nxf6isXtU4O5ZmN9HVhdQOjhwNdrQCLjBL7/s1966/IMG_20200708_171116.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1966" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkTpYW5PwyQyus4dQ_wIV_OPNfZ6Lwl3fhVYs9vdUey8M-dMDfZEd6lc-fc4logue_sNP8mKFPgyAT5s2Z1cojR5GWLc2XMH2kI1XJjIzC5Nxf6isXtU4O5ZmN9HVhdQOjhwNdrQCLjBL7/w512-h375/IMG_20200708_171116.jpg" width="512" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEKb5gM7jMYYGdl7N65b7YHigGOSlX5NU5Eg8nIulcAyaB79bZiJgeT_Vf36QonFNCpCbgufWJBRE5k5qZhrBMn_yQqn3RCkRZy0hQyARvwpL5a05p11XSr95SfhLmTm1InECRmwgOi9T/s2016/IMG_20200708_171551.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="2016" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxEKb5gM7jMYYGdl7N65b7YHigGOSlX5NU5Eg8nIulcAyaB79bZiJgeT_Vf36QonFNCpCbgufWJBRE5k5qZhrBMn_yQqn3RCkRZy0hQyARvwpL5a05p11XSr95SfhLmTm1InECRmwgOi9T/w512-h384/IMG_20200708_171551.jpg" width="512" /></a></div><div><br /></div>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-37153286306527268502020-08-14T19:27:00.004-05:002023-12-16T13:30:31.572-06:00Focaccia<p style="text-align: center;"> During the first days of quarantine, I was obsessively watching bake-along videos on Instagram. One of the Instagram accounts that I have diligently watched is Bread Ahead. They are a London Bakery and are famous for their doughnuts. I visited the bakery a few years ago and had one of those delicious doughnuts. I learned how to make them in a Zoom class recently too! The owner Matthew demonstrates how to make many of the items they sell in their shop on his Instagram account. I saved all the videos and have made quite a few of the recipes. One of the recipes I tried and fell in love with was the Focaccia. I have a great big rosemary plant in my garden and it's fun to snip some off for this bread. The recipe is special because it's a no-knead version. Instead of kneading, you fold the dough. Matthew shows his special folding technique on Instagram. I tried to describe it in words in the recipe, but I recommend watching him. <a href="https://www.instagram.com/tv/CA0HT4CA8gn/?hl=en">Here is the link to Bread Ahead's original recipe and video on Instagram</a>. The main change I made is that I use instant yeast instead of fresh yeast (you can't really find fresh here in the grocery store) and because I changed it to dry, the initial rise time is a little longer. I have also converted the recipe to standard American measurements.</p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvDBDdkVdgpP8rGFbZNv7i2muaWxI5bclLtEtNEGdFtqYMxwulEMBq9QRNnwtBg6WbY3vLnwi2zJVYHvv53RmiSp4JO2F0XGJPBw6BNFFFWxtrh8EqlAk1HFr_i6HNGGDqKqrxe1LETS9/s2048/DSC_9693a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvDBDdkVdgpP8rGFbZNv7i2muaWxI5bclLtEtNEGdFtqYMxwulEMBq9QRNnwtBg6WbY3vLnwi2zJVYHvv53RmiSp4JO2F0XGJPBw6BNFFFWxtrh8EqlAk1HFr_i6HNGGDqKqrxe1LETS9/s640/DSC_9693a.jpg" width="640" /></a><span style="font-size: x-large; text-align: left;">Focaccia</span></div><div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">adapted from Bread Ahead Bakery</span></span></div><div style="text-align: left;"><span>
4 1/2 cups flour</span></div><div style="text-align: left;"><span>
1 tsp dry instant yeast</span></div><div style="text-align: left;"><span>
2 1/4 cups warm water</span></div><div style="text-align: left;"><span>
2 tsps salt</span></div><div style="text-align: left;"><span>1/4 cup olive oil, divided</span></div><div style="text-align: left;"><span>Rosemary, washed and stems removed</span></div><div style="text-align: left;"><span>Sea Salt</span></div><div><span><br /></span></div><div></div><div><span>1. Measure out water into a medium sized bowl. Sprinkle yeast on top. Let it sit for a couple minutes to hydrate, then stir together. Set aside.</span></div><div><span>2. In a large bowl, add salt and flour. Stir together. Make a well in the center and add water and yeast mixture. Stir to combine scraping down the sides of the bowl. Mix well until dough comes together.</span></div><div><span>3. Pour 2 TBSPs of olive oil around the edge of the dough where it meets the sides of the bowl. Scrape sides down so the the oil gets under the dough.</span></div><div><span>4. Prepare an area to dump out and fold dough with a little bit of olive oil so it doesn't stick. Dump dough into the surface. Maneuver dough into a square with your fingers (about 10 inches across). This is where we fold (FOLD #1). Watch this fold in action in the video link above at about 15:30 in. Grab one end of the dough and fold it across about 2/3 of the way over. Then grab the other end (straight across from the first end you grabbed) and pull it up and over toward the other side. Now you have a skinny rectangle. Take the skinny end and repeat the same fold (2/3 of the way over, then take the last side and and pull it over. Carefully flip the dough over and slide it back into the bowl. Cover and leave at room temperature for 1 hour.</span></div><div><span>6. After 1 hour, carefully slide the dough onto your prepared folding surface and repeat the above folding process (FOLD #2). Slide back into bowl. Cover and leave a room temp to rise for 30 minutes.</span></div><div>7. After the 30 minutes is up, repeat folding process (FOLD #3). Cover and leave on counter for another 20-30 minutes as you prepare for the next steps.</div><div>8. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Sprinkle a little flour or corn meal on the baking sheet. Slide dough onto baking sheet. Pull the sides a little to stretch out.</div><div><span>9. Drizzle about 1 TBSP of olive oil on top. Poke holes into the dough with your fingertips stretching dough out a little as you poke the holes. Stick small pieces of rosemary on top. Drizzle with another 1 TBSP of olive oil.</span></div><div><span>10. If you have a spray bottle, spray the top of the dough lightly with water (this will help to form a crust) and sprinkle with sea salt.</span></div><div><span>11. Bake for 17 minutes or until top is lightly browned.</span></div><div><span><br /></span></div><div><span>Makes one loaf<br /></span></div><div><span><br /></span></div><div><span>For 2 smaller round loaves: In step 8, line two 8-inch round pans with parchment paper instead of using a baking sheet. Cut dough in half and slide one half of the dough into each pan. Follow other directions as stated. Drizzle 1/2 TBSP of oil on each loaf, and decorate with rosemary (add cherry tomato slices for Christmas design). Bake as directed above for 15-17min, checking at 15 min.</span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjBpPY5FlqCre9wqblxuIAOjpOrRulq2XseoarLKviEFYxnnT6ymX01LCCnjSRE3mZlP_J8carjXvhWugSREprt1h58UfJKhHzbY3yB0xKtSHSEGJ0zE6iWozoMxfAVZbym8ZpiXOuElI/s920/IMG_20200608_182923.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="920" data-original-width="690" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjBpPY5FlqCre9wqblxuIAOjpOrRulq2XseoarLKviEFYxnnT6ymX01LCCnjSRE3mZlP_J8carjXvhWugSREprt1h58UfJKhHzbY3yB0xKtSHSEGJ0zE6iWozoMxfAVZbym8ZpiXOuElI/w300-h400/IMG_20200608_182923.jpg" width="300" /></a></div><span><br /></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE4CEIF5rGoyNEPdlu4mbb_19jGcEMbnN9YckjQ6H5fArmJ3ia7fVl_4j-C5RIgRb7eh_hG3AdGFbGfrdKVY7S3NnPR3awoyocEQuhwNW-xuhtEdkFAIBTuizcUAQXDbAtQ83xrPmR3Kv/s2048/DSC_9687a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1423" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRE4CEIF5rGoyNEPdlu4mbb_19jGcEMbnN9YckjQ6H5fArmJ3ia7fVl_4j-C5RIgRb7eh_hG3AdGFbGfrdKVY7S3NnPR3awoyocEQuhwNW-xuhtEdkFAIBTuizcUAQXDbAtQ83xrPmR3Kv/s640/DSC_9687a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit77FSGwDzmomEs5ytHFHJbAzg7o2ymApZUAyLBrhSlQporxdQgkXYhRzYjrAFGP6qXOp2oHOsbd595h-_LKm0-w_WADFHOOUzR8uU6MVMfGMQmtlUuplS__fT2ON5U8U94rHGAlADRJbt/s2048/DSC_9688a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit77FSGwDzmomEs5ytHFHJbAzg7o2ymApZUAyLBrhSlQporxdQgkXYhRzYjrAFGP6qXOp2oHOsbd595h-_LKm0-w_WADFHOOUzR8uU6MVMfGMQmtlUuplS__fT2ON5U8U94rHGAlADRJbt/s640/DSC_9688a.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfa5XUwfDhZtw4xRWTajsDAoAC_lu1CUrbA-nE69kvoQHu_7xAAEuykJdC3Dw4JfJnOYakRVF3VKqub7aKM_0Tnd022VCWTkjeuj5kLRKGPlwTJwfrGO6QLBQdeTx5PVzz_8AdUHIzY4B/s4032/IMG_20200630_155318.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOfa5XUwfDhZtw4xRWTajsDAoAC_lu1CUrbA-nE69kvoQHu_7xAAEuykJdC3Dw4JfJnOYakRVF3VKqub7aKM_0Tnd022VCWTkjeuj5kLRKGPlwTJwfrGO6QLBQdeTx5PVzz_8AdUHIzY4B/w300-h400/IMG_20200630_155318.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjwF8C6KkDjHOBn_arW2P9hJ3TPKXmo1XV89Gk15ZTO-dc6yEeDHkkSu_0RG8rMRlbn9djyGo2z7DfrYauJmmnjGsY6hNkraH6hRei6oyZ01Phr8s6IyyJKVIsZ37orXNBc-QixYYc8h-/s4032/IMG_20200630_170840-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKjwF8C6KkDjHOBn_arW2P9hJ3TPKXmo1XV89Gk15ZTO-dc6yEeDHkkSu_0RG8rMRlbn9djyGo2z7DfrYauJmmnjGsY6hNkraH6hRei6oyZ01Phr8s6IyyJKVIsZ37orXNBc-QixYYc8h-/w300-h400/IMG_20200630_170840-01.jpeg" width="300" /></a></div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK_q4KVI38SuQWoMUXK3bpxz7ii9LPcVgMAWb8B-fI3XHhG0Ra25NPU-WHyaPSrr7WLBXEznAjZLEY1WyjdUeUo54DUg5oNeCILHfJawU2sUXAZyv0nI63ggDqZXeBBNWEylGz6ARX-99bpdzu9cVYRFHLfIo5iqAp9D5CTjxNdP306mfwptVU1V903LZ/s3749/PXL_20211216_213814378%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3749" data-original-width="2734" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFK_q4KVI38SuQWoMUXK3bpxz7ii9LPcVgMAWb8B-fI3XHhG0Ra25NPU-WHyaPSrr7WLBXEznAjZLEY1WyjdUeUo54DUg5oNeCILHfJawU2sUXAZyv0nI63ggDqZXeBBNWEylGz6ARX-99bpdzu9cVYRFHLfIo5iqAp9D5CTjxNdP306mfwptVU1V903LZ/w291-h400/PXL_20211216_213814378%20(1).jpg" width="291" /></a></div><span><div style="text-align: center;">Smaller Christmas Loaves</div></span></div><div><span><br /></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xpSc05eQjW3rOTRmRdT3MVRE4bGiz-aweysM3i3EOFS7T2wPNUKazTDoFAzlaBbsfZbEom2uUAELmk_50SEo-keeARNbjCaZpW2GQy2Yi-tbSsGc1PYdVhVodo0CLr5ty5LX3WPvwoCS/s4032/IMG_20200630_143114.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8xpSc05eQjW3rOTRmRdT3MVRE4bGiz-aweysM3i3EOFS7T2wPNUKazTDoFAzlaBbsfZbEom2uUAELmk_50SEo-keeARNbjCaZpW2GQy2Yi-tbSsGc1PYdVhVodo0CLr5ty5LX3WPvwoCS/w410-h308/IMG_20200630_143114.jpg" width="410" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPbaQBOb7bgd2q-SVmTRFZSmSutwRufmb_PU2rhhzCQ3npeme_G67_o3f1tzz9isghw-vE-y4T2BxbATHHBaFXLrF-tymknqZsGbn223rZPECAtMPK0azDxsA40NZr0jRliwTQNcpZL1d/s4032/IMG_20200630_143118.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZPbaQBOb7bgd2q-SVmTRFZSmSutwRufmb_PU2rhhzCQ3npeme_G67_o3f1tzz9isghw-vE-y4T2BxbATHHBaFXLrF-tymknqZsGbn223rZPECAtMPK0azDxsA40NZr0jRliwTQNcpZL1d/w410-h308/IMG_20200630_143118.jpg" width="410" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeVWZMvg4rTK30Tt3kN36huT-jHL6iN7Bi4SwrENdNNPqQCI3IyCDRUMIIV0WiMRBe-KG6iaTyyphcOzR1VUczjGh3snZV8DOPivhnptgW7paTxisX4Xrfs15EPDAToUtVmSlIt6Mz4nl/s4032/IMG_20200630_143130.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeVWZMvg4rTK30Tt3kN36huT-jHL6iN7Bi4SwrENdNNPqQCI3IyCDRUMIIV0WiMRBe-KG6iaTyyphcOzR1VUczjGh3snZV8DOPivhnptgW7paTxisX4Xrfs15EPDAToUtVmSlIt6Mz4nl/w384-h512/IMG_20200630_143130.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0JR0aFdA3It3RIurqvPtH5Sn1UaAQhPcPapTFi7rm01Qrwpw7_yC5ZWQa3uKFaFoJ5vNY_cTqiyu98Uv08LkvlDfg5BnABl3oXaRJPh7EHOWErDmrbjmWReACJoQuA_FKk0WiYAcn5H_/s4032/IMG_20200630_143137.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="513" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh0JR0aFdA3It3RIurqvPtH5Sn1UaAQhPcPapTFi7rm01Qrwpw7_yC5ZWQa3uKFaFoJ5vNY_cTqiyu98Uv08LkvlDfg5BnABl3oXaRJPh7EHOWErDmrbjmWReACJoQuA_FKk0WiYAcn5H_/w384-h513/IMG_20200630_143137.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h6qtmuaYrv7xPn6IrhepMrQPO9It7RkDCDe5BSnOsOjsIksatXTj562eXsBSsVz4QHCE9SDJmxGyXReShulnCRVl0fkcLExUwuBuoNlIFAEzMmUwpWXWfNyq8A7hrocbjD55_AE9MTqN/s4032/IMG_20200630_143149.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_h6qtmuaYrv7xPn6IrhepMrQPO9It7RkDCDe5BSnOsOjsIksatXTj562eXsBSsVz4QHCE9SDJmxGyXReShulnCRVl0fkcLExUwuBuoNlIFAEzMmUwpWXWfNyq8A7hrocbjD55_AE9MTqN/w384-h512/IMG_20200630_143149.jpg" width="384" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>For 2 round loaves: In step 8, line two 8-inch round pans with parchment paper instead of using a baking sheet. Cut dough in half and slide one half of dough into each pan.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><span><br /></span></div><p></p><p></p><p></p></div><p></p><p></p><p></p>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-4978947720241645472020-07-07T15:14:00.003-05:002020-09-30T14:47:48.292-05:00Sweet Zucchini Relish<div style="text-align: center;">
I plant zucchini every year, and this year I planted 3 different varieties. Even after making lots of <a href="https://fantasticfamilyfavorites.blogspot.com/2018/05/zucchini-cake.html">chocolate zucchini cake</a>, <a href="https://fantasticfamilyfavorites.blogspot.com/2011/09/zucchini-bread.html">zucchini bread</a>, <a href="https://fantasticfamilyfavorites.blogspot.com/2020/06/fried-zucchini.html">fried zucchini</a>, <a href="https://fantasticfamilyfavorites.blogspot.com/2018/06/cheesy-zucchini-rice.html">cheesy zucchini rice</a>, and <a href="https://fantasticfamilyfavorites.blogspot.com/2011/05/summer-zucchini-casserole-with-ham.html">zucchini casserole</a>, I have extra. I decided to try zucchini relish and I'm so glad that I did. We have used it on hot dogs, in tuna salad, and even in meatloaf. Here's the recipe. :)</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS3QWfg8Dx5K0z0Uv614F3dp9wA18gfqhDhEcAakTDKNl6TMtkC6bkJE4YjxeCbNu0M10mQTh6J1ARyUz5UylRmmAei1WCdIj_qQ3MfRsmI2CR-lKd8RMnNILLtpPdqvs2bkOt7kzYvc8/s1600/DSC_9727a.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1137" data-original-width="1600" height="453" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhS3QWfg8Dx5K0z0Uv614F3dp9wA18gfqhDhEcAakTDKNl6TMtkC6bkJE4YjxeCbNu0M10mQTh6J1ARyUz5UylRmmAei1WCdIj_qQ3MfRsmI2CR-lKd8RMnNILLtpPdqvs2bkOt7kzYvc8/w640-h453/DSC_9727a.png" width="640" /></a></div>
<span style="font-size: x-large;">Sweet Zucchini Relish</span><br />
adapted from <a href="https://www.manmadediy.com/sweet-zucchini-relish-recipe">manmadediy.com </a><br />
12 cups zucchini, shredded<br />
4 cups white onions, shredded<br />
1 red bell pepper, diced<br />
1 carrot, shredded<br />
5 TBSP pickling salt<br />
5 cups of sugar<br />
2 1/2 cups vinegar<br />
1 TBSP dry mustard<br />
1 TBSP corn starch<br />
3/4 tsp turmeric<br />
1/2 tsp celery seed<br />
1/2 tsp black pepper<br />
1 TBSP red pepper flakes, optional<br />
10-8 oz jars with screw bands and lids<br />
<br />
1. Mix the veggies and pickling salt in a large bowl. Let sit at least 12 hours (or overnight).
Drain the veggies in a colander; wash under cold water, then drain again thoroughly. Set aside.<br />
2. In a large pot add sugar, vinegar, mustard, corn starch, turmeric, celery seed, pepper, and red pepper flakes. Simmer until slightly thickened, about 20 minutes.
Add veggies to sauce and cook over low/medium heat for 25-30 minutes.<br />
3. While relish is cooking, heat water in water bath canner or large pot to boiling. Place lids with rubber seal in a small bowl and add 1 cup of boiling water. Add empty jars and screw bands to the pot and boil for 10 minutes to sterilize. Remove jars and screw bands from pot and dry them with towel. When relish is ready, ladel it into the clean jars. Leave 1/4 - 1/2" of space at the top. Wipe jar rims and threads with a clean damp cloth. Cover with lid and screw bands on tightly. Place the filled jars into the canner. Water should cover jars by 1-2 inches. Bring to boil and process for 10 minutes.
Carefully remove each jar and set aside for 12-24 hours to cool. Check tops of jars to make sure they have sealed by pressing middle of lids with finger. If lids do not spring back they have sealed properly. If they do spring back, refrigerate the jars. Makes about 10-8oz jars.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsoUQ1eY8giTze3pg76u7Ec2WpOtmoTQCp9ed4lksDSwZ1RWa8kcuAl4geBT6mz4sxGXfHlFUIqDsPCcRo18jpKk7pa9-itH09k2p0huvfxIrcnFQ3tOL4MBZmsXyCis7m7PRn9o6uops/s1600/IMG_20200531_132906.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsoUQ1eY8giTze3pg76u7Ec2WpOtmoTQCp9ed4lksDSwZ1RWa8kcuAl4geBT6mz4sxGXfHlFUIqDsPCcRo18jpKk7pa9-itH09k2p0huvfxIrcnFQ3tOL4MBZmsXyCis7m7PRn9o6uops/s320/IMG_20200531_132906.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgISaxzROyyUySzRhG0LItEV-535b2qS-1YnWXRDWC62f7OZf4qavYYfcl0_L4amqq29pk6VJjnWXqncIEhXQQO1y3wSrFt079ucAulhyphenhyphenHTSxeEjdBaD9ik2y-qU4DliCu-4RGoQGsWjd/s1600/IMG_20200531_135606-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOgISaxzROyyUySzRhG0LItEV-535b2qS-1YnWXRDWC62f7OZf4qavYYfcl0_L4amqq29pk6VJjnWXqncIEhXQQO1y3wSrFt079ucAulhyphenhyphenHTSxeEjdBaD9ik2y-qU4DliCu-4RGoQGsWjd/s320/IMG_20200531_135606-01.jpeg" width="240" /></a></div>
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-28504433879683442922020-06-29T16:28:00.002-05:002020-09-30T14:48:52.615-05:00Banana Cream Pie<div style="text-align: center;">
I know I need to post a recipe to my blog when I keep going back to a website to look it up and make it. I've made this a few times now and we love it. I especially like how easy it is to make the custard filling. I've made some adjustments to the original recipe. I use my own graham cracker crust and I make my whipping cream as explained below. It's one of our favorite pies and it will be one of your too!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bPISrol6smor5O0OZAgtqt_rlRiufmFAieQKhbxqmCqe1gt1Fh9kZIijhpLTeW1YFM4Ctdwf0yFnn7QmwFym5Gl6dsIims7T0aXjQKUn1r3xnEFvI9g6hQ3jLelkzqxmUvsjV32VzyJR/s1600/DSC_9764a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2bPISrol6smor5O0OZAgtqt_rlRiufmFAieQKhbxqmCqe1gt1Fh9kZIijhpLTeW1YFM4Ctdwf0yFnn7QmwFym5Gl6dsIims7T0aXjQKUn1r3xnEFvI9g6hQ3jLelkzqxmUvsjV32VzyJR/w640-h480/DSC_9764a.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Banana Cream Pie</span></div>
</div>
<span style="font-size: x-small;">adapted from <a href="https://www.chef-in-training.com/best-ever-banana-cream-pie/">chef-in-training.com</a></span><br />
1 9 inch graham cracker crust (<a href="https://fantasticfamilyfavorites.blogspot.com/2013/06/graham-cracker-crust.html">this is the recipe I like</a>)<br />
¾ cup sugar<br />
¼ cup cornstarch<br />
2 cups half and half<br />
4 egg yolks<br />
3 TBSPs butter<br />
1½ tsps vanilla extract<br />
2 large bananas, sliced<br />
1½ cups heavy whipping cream<br />
½ cup powdered sugar<br />
½ teaspoon vanilla<br />
<br />
1. In medium sauce pan, combine sugar and cornstarch. Add half and half and egg yolks and whisk until well combined. Bring to boil over medium heat, stirring constantly until thick. Boil 1 minute and remove from heat. Stir in butter, and vanilla.<br />
2. Pour ½ of the filling into the crust.
Top with sliced bananas to cover the filling.
Pour the rest of the filling over the bananas.
Cover with saran wrap directly on the filling itself to avoiding a sticky film on top.
Chill for at least 3 hours.
Top with another layer of sliced bananas.<br />
3. In a medium mixing bowl, beat whipping cream, powdered sugar, and vanilla at high speed until stiff peaks form. Spread whipping cream over the top of the bananas and then garnish with a few more slices of bananas. Serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BAhNovVIbroJZJtXhY9dO9lMj-1iLUF7vSoLoOKPq8SLo2raAirb5mJG4FhaLQsw7KB2hPCuuC4b0YbHwk9CwouAX3Sm8E_-47GCx241t1oG3yc42a6k2uoum6Sk5hYCIZOxCOMPdlHS/s1600/DSC_9736.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1203" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1BAhNovVIbroJZJtXhY9dO9lMj-1iLUF7vSoLoOKPq8SLo2raAirb5mJG4FhaLQsw7KB2hPCuuC4b0YbHwk9CwouAX3Sm8E_-47GCx241t1oG3yc42a6k2uoum6Sk5hYCIZOxCOMPdlHS/w640-h480/DSC_9736.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGAVD5mqPQXLWXKJ_nsyzl3rnhnWInGXdpIjtXlIHQpVOw-lVSvu4KbDnRAtZ_uCwp9nuTyYwLr9CH6BSCQlmNk30bFiWrt99m1J6Nr187fewT2bjv3J6ZGx1WV7tgcc4yIy8YMLTMG6f/s1600/DSC_9769.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGAVD5mqPQXLWXKJ_nsyzl3rnhnWInGXdpIjtXlIHQpVOw-lVSvu4KbDnRAtZ_uCwp9nuTyYwLr9CH6BSCQlmNk30bFiWrt99m1J6Nr187fewT2bjv3J6ZGx1WV7tgcc4yIy8YMLTMG6f/w640-h426/DSC_9769.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hE17CDw0tBefuy96cyosBoNpYeDzI69Owr2amJgpNblnm-gClpNQ4WZc2wOm0jyZjwDw37atTjFrHwn8QaDVE12Z-MLknGqGdHxSN5IIsJRKP9pRNNp7YxKFUhLMa3n0gBz6MesKdKWk/s1600/Screenshot_20200629-165037-01.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1076" data-original-width="1070" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hE17CDw0tBefuy96cyosBoNpYeDzI69Owr2amJgpNblnm-gClpNQ4WZc2wOm0jyZjwDw37atTjFrHwn8QaDVE12Z-MLknGqGdHxSN5IIsJRKP9pRNNp7YxKFUhLMa3n0gBz6MesKdKWk/w635-h640/Screenshot_20200629-165037-01.jpeg" width="635" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-21155042391121273822020-06-05T16:15:00.004-05:002020-09-30T14:49:26.919-05:00Fried Zucchini<div style="text-align: center;">
If you are growing zucchini in your garden, then I hope you are making this!! Even if don't have an abundance of zucchini, this is a fun fried side dish. I planted 3 varieties of zucchini in my garden this year and we tried them all fried. This is the way I like to bread and fry mine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdJ7ehUH0Tul2WiCFAazjA2p5zzibPuteHY8B38BK_ZWno2PNGJC4aFYl0ztbiHAr3OVd6loDsAp_pRqWvpufdiSJujBnp1veXSdnGNBEMff8wfxus2Y4H3bDjAPHSvGgu_6aPnvqWAy_/s1600/DSC_9672logo.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdJ7ehUH0Tul2WiCFAazjA2p5zzibPuteHY8B38BK_ZWno2PNGJC4aFYl0ztbiHAr3OVd6loDsAp_pRqWvpufdiSJujBnp1veXSdnGNBEMff8wfxus2Y4H3bDjAPHSvGgu_6aPnvqWAy_/w640-h426/DSC_9672logo.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: x-large;">Fried Zucchini</span></div>
</div>
2 medium zucchini about 1 ½ lbs<br />
2-3 cups of canola oil (you want it to be about 2 or 3 inches deep in your pan)<br />
3/4 cup flour<br />
2 eggs<br />
1/2 cup milk<br />
Salt and pepper to taste<br />
½ cup grated Parmesan cheese<br />
2 cups Italian bread crumbs<br />
<br />
1. Heat oil in pan or deep fryer to 350 degrees.<br />
2. While oil is heating up, wash zucchini and slice into ½ inch slices.<br />
3. In a shallow dish like a pie pan, add flour. Set aside.<br />
4. In a separate shallow dish, whisk eggs. Add milk and salt and pepper to taste. Set aside.<br />
5. Combine Parmesan cheese and bread crumbs in another shallow dish. Set aside.<br />
6. Dredge zucchini in flour, dip in eggs, then cover in bread crumbs. Make sure to really cover the zucchini slice each time. Pack the bread crumbs on a little if you need to. Repeat with remaining slices.<br />
7. Fry zucchini a few at a time cooking 2-3 minutes per side. Remove to paper towel lined plate.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQhQZblNlkj802XKSDwR1-PZa0F94oCZJPSTMd4xvlvJX3E2u5V7-5-h6Jz8xRm-dOW8PbWvSrFGk9Dpol69WMTwcD4zgxdtvFdotKDqucimE_7hIWJ7dnuW90LPfD-3xwP6vMBve1Zsw/s1600/Screenshot_20200604-214247.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1077" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwQhQZblNlkj802XKSDwR1-PZa0F94oCZJPSTMd4xvlvJX3E2u5V7-5-h6Jz8xRm-dOW8PbWvSrFGk9Dpol69WMTwcD4zgxdtvFdotKDqucimE_7hIWJ7dnuW90LPfD-3xwP6vMBve1Zsw/w269-h400/Screenshot_20200604-214247.png" width="269" /></a></div>
<div style="text-align: center;">
Gray and Cocozelle Zucchini</div>
Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com1tag:blogger.com,1999:blog-968274079083742295.post-83507446215291120712020-05-01T12:51:00.007-05:002020-09-30T14:50:01.040-05:00No Bake Granola Bars<div style="text-align: center;">
This is such a great recipe and changing things ups to make all flavors of granola bars is so fun! I've tried it with a few different kinds cereal. I especially like crushed Crispix. The PB and J version is pf course yummy. There are some ideas for add ins below, but really this is like a choose your own adventure recipe. You could even make a healthy option with some flax meal or wheat germ. Keep the add ins to 1 cup or less, but other than that go crazy. </div>
<div style="text-align: center;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zCeMxgCEX5XbonZHttYdPb5kpL-b2nJSo2ewXXtzwJTABXKMG9b2ObCM5Hy5Kr7YTG4Iod83pe9E-ulVkunScJd-btBP-87WFrKzBeIqd-mqQ9kSgBU7Zd9-NPJiHdl38IPFuji9UvD_/s1600/GranolaBars1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1586" height="459" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7zCeMxgCEX5XbonZHttYdPb5kpL-b2nJSo2ewXXtzwJTABXKMG9b2ObCM5Hy5Kr7YTG4Iod83pe9E-ulVkunScJd-btBP-87WFrKzBeIqd-mqQ9kSgBU7Zd9-NPJiHdl38IPFuji9UvD_/w640-h459/GranolaBars1.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-size: x-large;">No Bake Granola Bars</span></div>
</div>
<span style="font-size: x-small;">adapted from <a href="https://www.biggerbolderbaking.com/no-bake-granola-bars/">biggerbolderbaking.com</a></span><br />
1 1/2 cups oats, quick or rolled<br />
1 cup rice crispy cereal or any other cereal crushed up a little bit<br />
1/4 cup butter<br />
1/4 cup honey<br />
1/2 cup brown sugar<br />
1/2 tsp salt<br />
1/2 tsp vanilla extract<br />
<br />
Add in suggestions:<br />
Raisin Nut Granola Bar<br />
1/4 cup shredded coconut<br />
1/3 cup chopped raisins<br />
1/3 cup chopped nuts (toasted nuts are also great)<br />
<br />
Peanut Butter and Jelly Granola Bar (see note at bottom)<br />
1/3 cup peanut butter (stirred in with sugar mixture)<br />
1/3 cup chopped peanuts<br />
6 TBSPs your favorite jam<br />
<br />
Chocolate Chocolate Chip Granola Bars<br />
1/4 cup unsweetened cocoa powder (stirred in with sugar mixture)<br />
3/4 cup mini chocolate chips<br />
<br />
Monster Granola Bars<br />
1/3 cup peanut butter (stirred in with sugar mixture)<br />
1/3 cup mini m&ms<br />
1/3 cup mini chocolate chips<br />
<br />
1. In a large bowl, mix together the oats and cereal.<br />
2. In a medium microwavable bowl add in butter, honey and brown sugar. Microwave this mixture for 2 minutes. It will bubble up so make sure your bowl is big enough so it doesn’t overflow. You can also do this step in a saucepan if you don’t have a microwave.<br />
3. Add the vanilla and salt to the sugar mixture and stir. This will bubble a little bit. (If you are adding peanut butter or cocoa powder this is where you put it in. Stir the PB or cocoa into the sugar mixture)
4. Pour the sugar mixture over the oats and cereal, and thoroughly stir using a rubber spatula. Mix the ingredients together until the oats and cereal are completely coated.<br />
5. Add in your desired mix-in. If you are adding chocolate chips or m&ms and don't want them to melt, wait a few minutes before stirring them in.<br />
6. Press the bars very firmly into a parchment lined 9″x 9” pan. If you like your bars thicker, you can use a smaller pan. If you do not press firmly enough, the bars will fall apart when you eat them. You can also sprinkle on some of your add ins on top like mini chocolate chips or m&ms and press those down so they stick to the top.<br />
7. Place them in the fridge for at least 30 minutes then cut to size.<br />
<br />
Store in an airtight container in the fridge or on the counter. If you keep them in the fridge they will be a little hard and chewy. At room temp they will be soft.<br />
<br />
PB and J Note: It's best to layer these bars. I have stirred the jam in and they are a little too soft this way. So press half the mixture into the bottom of your pan, then spread on your jam, and press the other half on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AMczJlGAcmozzyPJ-V-JduvFvT37M5xuOwTquJYQvRxVx6HKzhqdSp1HBrPRaC59w4U4kBDBJFV03w11fGJlNjmHyBAFRS44YamiRwQLrqxTSn519FYOZM2MkrxmYEJB-3si2_T070M2/s1600/GranolaBars.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1140" data-original-width="1586" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AMczJlGAcmozzyPJ-V-JduvFvT37M5xuOwTquJYQvRxVx6HKzhqdSp1HBrPRaC59w4U4kBDBJFV03w11fGJlNjmHyBAFRS44YamiRwQLrqxTSn519FYOZM2MkrxmYEJB-3si2_T070M2/w640-h458/GranolaBars.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-32887420267349119202020-04-15T17:38:00.002-05:002020-09-30T14:50:46.372-05:00Cheese Popovers<div style="text-align: center;">
I've been doing a lot of live bake alongs while at home with ZERO plans. I LOVE IT! I watch two on Instagram almost everyday, Christina Tosi at 1pm central, creator/owner of Milkbar in NYC and Masterchef judge, and Bread Ahead at 8am central, an awesome bakery in London. I actually have to set my alarm to wake up for Bread Ahead, heehee. I put my earbuds in, watch, and take notes all from the comfort of my bed. It's great. Christina Tosi is posting all her recipes on her <a href="https://www.christinatosi.com/recipes">website</a>, so I'm sharing her popover recipe. I made these yesterday and they were awesome! So easy and kinda fun to watch in the oven. I sprinkled a Colby jack cheese mix on the top of mine, but you can do any type of cheese you like. We ate them with Easter dinner leftovers. They are kinda like an eggy German pancake texture.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h4h48XlyL0YtB-2S5Vt4tutpaonfqE1o1OnCTSiMazVcQo5ING5xaO8l0L4XB0igE1tQY8adQS9hKFOv1tRQkKxUfx_zDnTMnsck5GkD6yJDcqokJvKumvjbZ0ub1mjkRRqDqsCcFAZI/s1600/IMG_20200414_181324.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6h4h48XlyL0YtB-2S5Vt4tutpaonfqE1o1OnCTSiMazVcQo5ING5xaO8l0L4XB0igE1tQY8adQS9hKFOv1tRQkKxUfx_zDnTMnsck5GkD6yJDcqokJvKumvjbZ0ub1mjkRRqDqsCcFAZI/w480-h640/IMG_20200414_181324.jpg" width="480" /></a></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Cheese Popovers</span></div>
<span style="font-size: x-small;">adapted from <a href="https://www.christinatosi.com/post/popovers">Christina Tosi</a></span><br />
3 large eggs<br />
2 large egg whites<br />
1 3⁄4 cups whole milk<br />
1 3⁄4 cups all-purpose flour<br />
2 tsps sugar<br />
2 tsps kosher salt<br />
1⁄4 tsp black pepper<br />
1 1/2 cups any kind of cheese you have, shredded<br />
<br />
1. Heat the oven to 425°F. Grease a 12-cup muffin pan.
Measure all of the ingredients except the cheese into the pitcher of a blender. Blend on medium-low until smooth and well combined. The batter will be thin.<br />
2. Pour 1⁄3 cup batter into each cup. Each cup should be about 3/4 full. Scatter 2 TBSPs of shredded cheese evenly over the center of each of the filled cups.<br />
3. Put the popovers in the oven and bake for 25-30 minutes, until tripled in size, hollow in the center, and a healthy golden brown on the outside. DO NOT open the oven while baking.<br />
4. Pop out of the pan and dig in immediately. Popovers are best warm out of the oven, or the same day at the very latest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bC6qGdION0ShxVkUZFYim6ZRM5W81FEf-fw1S-369al-UEVeDWqmdQFwoi_vppltyT7St-5AsX6WNO6FoXDuDNF7BdSZ2C4F2vhYSURjzfY-gfqbb78V8bmxUr5pP-MloMWHShiM0Iof/s1600/IMG_20200414_183453.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bC6qGdION0ShxVkUZFYim6ZRM5W81FEf-fw1S-369al-UEVeDWqmdQFwoi_vppltyT7St-5AsX6WNO6FoXDuDNF7BdSZ2C4F2vhYSURjzfY-gfqbb78V8bmxUr5pP-MloMWHShiM0Iof/w300-h400/IMG_20200414_183453.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgYE7UE44BZbSvRwr-WBBjmzByqsG61xhQkpebJWYglDFTf_0KHv6ra_HoCGG4FwAzCGU6vCY0_n-bv6w5X-5F_COXQONzD9y2z4IYz3AuD2vLm7Lxa1ItFfJSEUCwpvXr5N-VFFXM9Zk/s1600/IMG_20200414_192051.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgYE7UE44BZbSvRwr-WBBjmzByqsG61xhQkpebJWYglDFTf_0KHv6ra_HoCGG4FwAzCGU6vCY0_n-bv6w5X-5F_COXQONzD9y2z4IYz3AuD2vLm7Lxa1ItFfJSEUCwpvXr5N-VFFXM9Zk/w300-h400/IMG_20200414_192051.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;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gjbpjQ7sgZTB52N5gXNzU1JmdrziMR-sVxh_myDf28EYPF_8hN1a2Eh-VmZ3xeFREmU51K_O0Y_H5Va1Tqsm82V_bp6ATuOKdMDpxELu0kO1jY1tLp9pFTP3FRajMS_DgA6U1DQi_3W7/s1600/IMG_20200414_181937.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4gjbpjQ7sgZTB52N5gXNzU1JmdrziMR-sVxh_myDf28EYPF_8hN1a2Eh-VmZ3xeFREmU51K_O0Y_H5Va1Tqsm82V_bp6ATuOKdMDpxELu0kO1jY1tLp9pFTP3FRajMS_DgA6U1DQi_3W7/w300-h400/IMG_20200414_181937.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIH-fuOLFqJmH-4hOZru1ydluxUVm-r9DTU9KUo8zjmhvDgaU9GpsMz5zBBkqzLO-7FtKuXaClYeW6ximxCH0cSb5Pm4r2Hc4f6_ZzK_15TML9eyMg4NNhKwq9A_TJAsDyy7-HOYu6A7yO/s1600/IMG_20200414_174042.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIH-fuOLFqJmH-4hOZru1ydluxUVm-r9DTU9KUo8zjmhvDgaU9GpsMz5zBBkqzLO-7FtKuXaClYeW6ximxCH0cSb5Pm4r2Hc4f6_ZzK_15TML9eyMg4NNhKwq9A_TJAsDyy7-HOYu6A7yO/w300-h400/IMG_20200414_174042.jpg" width="300" /></a></div>
<br />
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-77954709813934022312020-04-13T17:36:00.001-05:002020-09-30T14:51:06.250-05:00Potato Casserole<div style="text-align: center;">
I have graduated from my old potato casserole. This new recipe is a little faster with frozen potatoes, and more gooey because you mix all the good stuff in with the potatoes. It's my new favorite. Perfect with your Easter or Christmas ham.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3_OPLO_dR6kiEUVIDWpfKMKR2aw1sGh094Bg2Y1GqVB5KUyQO9d3TImjIt-rkQACGEB6Hkhf645PtB7X9dQdANZa-V2NKrPXkQHw8CZcL5fq1P28U0BJd5ZaxxeJLIsi-s-T2u1eH55M/s1600/potatoes.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1183" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3_OPLO_dR6kiEUVIDWpfKMKR2aw1sGh094Bg2Y1GqVB5KUyQO9d3TImjIt-rkQACGEB6Hkhf645PtB7X9dQdANZa-V2NKrPXkQHw8CZcL5fq1P28U0BJd5ZaxxeJLIsi-s-T2u1eH55M/w640-h472/potatoes.jpg" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Potato Casserole</span></div>
<u>Potatoes</u><br />
1/4 cup melted butter<br />
1 10.5oz can cream of chicken soup<br />
2 cups sour cream<br />
1 tsp salt<br />
2 tsps dried minced onion<br />
2 cups shredded cheddar cheese<br />
1 30 package of frozen shredded hash brown potatoes<br />
<u>Topping</u><br />
4 cups cornflakes<br />
5 TBSPs melted butter<br />
2 TBSPs grated Parmesan cheese<br />
<br />
1. Preheat oven to 350 degrees.<br />
2. In a large bowl, add 1/4 cup melted butter, soup, sour cream, salt, onion and stir to combine. Add cheese and stir. Add thawed potatoes and mix them in until everything is well combined.<br />
3. Pour potato mixture into a 9x13 inch pan.<br />
4. Crush cornflakes into crumbs in a ziplock bag. You should get about 2-2.5 cups crushed. In a small bowl, mix the 5 TBSPs melted butter, crushed cornflakes, and parmesan cheese. Sprinkle on top of the potatoes.<br />
5. Bake for 45-50 minutes until bubbly.<br />
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-65020474213644754422020-01-30T14:14:00.002-06:002020-09-30T14:53:13.595-05:00Like Levain Bakery - Dark Chocolate Chocolate Chip<div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;">
If you want some big gooey chocolate cookies then this is the recipe for you. It's like the previous Levain Bakery recipe I posted that I found on <a href="http://modernhoney.com/">modernhoney.com</a>. They are sooo good! The recipe calls for dark chocolate baking cocoa and I bought Hershey's Special Dark cocoa powder for these cookies, which was great. It's harder to tell when these are done because you can't see if they are starting to turn brown, but I make 5oz cookies and bake them for 12 minutes and they turn out perfect. Give them a try and don't be afraid to put that HUGE blob of dough on the cookie sheet.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BShHbXicaFutlROQY_clQQOZ_tzRa81tLOEkgnBkZCDvnSCaFnFGhkLed0sA8H8Bh5SNrQc4z4YDg1jJ-ykJ7gUqnwTnDzkwx0p8vPJJoz244ox8gtOZmMjqAcZTdOPpvjBnvw9K3mPk/s1600/DSC_7073a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1180" data-original-width="1600" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3BShHbXicaFutlROQY_clQQOZ_tzRa81tLOEkgnBkZCDvnSCaFnFGhkLed0sA8H8Bh5SNrQc4z4YDg1jJ-ykJ7gUqnwTnDzkwx0p8vPJJoz244ox8gtOZmMjqAcZTdOPpvjBnvw9K3mPk/w640-h472/DSC_7073a.jpg" width="640" /></a></div>
<span style="background-color: white; color: #2a1a1a; font-family: inherit; font-size: x-large;">Like Levain Bakery - Dark Chocolate Chocolate Chip</span><br />
<span style="font-family: inherit;"><a href="https://www.modernhoney.com/levain-bakery-chocolate-chip-crush-cookies/" style="background-color: white; color: #e06666; font-size: 15.84px; text-decoration-line: none;"><span style="font-size: xx-small;">modernhoney.com</span></a><br />
<span style="background-color: white; color: #2a1a1a;">1 cup cold butter cut into small cubes</span><br />
<span style="background-color: white; color: #2a1a1a;">1 cup brown sugar</span><br />
<span style="background-color: white; color: #2a1a1a;">1/2 cup sugar</span><br />
<span style="background-color: white; color: #2a1a1a;">2 eggs</span><br />
<span>1/2 cup dark baking cocoa</span><br />
<span style="background-color: white; color: #2a1a1a;">1 cup cake flour</span><br />
<span style="background-color: white; color: #2a1a1a;">1 1/2 cups flour</span><br />
<span style="background-color: white; color: #2a1a1a;">1 tsp cornstarch</span><br />
<span style="background-color: white; color: #2a1a1a;">3/4 tsp baking soda</span><br />
<span style="background-color: white; color: #2a1a1a;">1/2 tsp salt</span><br />
<span style="background-color: white; color: #2a1a1a;">1 1/3 cups semi-sweet chocolate chips</span><br />
<br />
<span style="background-color: white; color: #2a1a1a;">1. Preheat oven to 410 degrees. Line a large cookie sheet with parchment paper.</span><br />
<span style="background-color: white; color: #2a1a1a;">2. In a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.</span><br />
<span style="background-color: white; color: #2a1a1a;">3. Add eggs, one at a time, mixing well after each one.</span><br />
<span style="background-color: white; color: #2a1a1a;">4. Stir in cocoa, flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips.</span><br />
<span style="background-color: white; color: #2a1a1a;">5. Separate dough into large balls (about 1/2 cup of dough or 5-6 oz) and place on prepared cookie sheet. You will fit 4 cookies on one large cookie sheet. The dough makes 8-10 extra large cookies.</span><br />
<span style="background-color: white; color: #2a1a1a;">6. Bake for 10-12 minutes (I bake mine closer to 12) or until golden brown on the top. Let them rest for at least 10 minutes to set.</span><br /></span>
<span style="background-color: white; color: #2a1a1a; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.84px;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4OV6a4O3JgIiTdxugoXX2NKkKI8PDG-NUW0dCSogvNu9W_gtQe20ijbUbXackBjKNLHoKi0ICvI6y0wLKoFWCBQqvboRQVdsVFg3y_Jrj2wId1Ex37yNome-lt07PZj7dROOqw9JMnhT/s1600/DSC_7068a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4OV6a4O3JgIiTdxugoXX2NKkKI8PDG-NUW0dCSogvNu9W_gtQe20ijbUbXackBjKNLHoKi0ICvI6y0wLKoFWCBQqvboRQVdsVFg3y_Jrj2wId1Ex37yNome-lt07PZj7dROOqw9JMnhT/s400/DSC_7068a.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL3ONYVvfBoABkKN9UB6bdOIpFwQFk29uPJH7FERhLgZJMjbKocysV6QF6BmNKTxfoD7WGdly1YIWnhNxGc-w1Pm8215qLO7Cab_vqe-G285QcUkGj1LOuBonBz7b3AOeR4RFkJkja4m9/s1600/DSC_7070a.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1079" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivL3ONYVvfBoABkKN9UB6bdOIpFwQFk29uPJH7FERhLgZJMjbKocysV6QF6BmNKTxfoD7WGdly1YIWnhNxGc-w1Pm8215qLO7Cab_vqe-G285QcUkGj1LOuBonBz7b3AOeR4RFkJkja4m9/s400/DSC_7070a.jpg" width="400" /></a></div>
<span style="background-color: white; color: #2a1a1a; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.84px;"><br /></span>Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-8862619055437765042019-12-12T12:43:00.001-06:002020-09-30T14:53:49.633-05:00Sugar Cookies<div style="text-align: center;">
It's about time I get this recipe on here! This is my favorite recipe for roll out sugar cookies. I just used it this week to make stained glass cookies and it worked great! It's very easy dough to work with. Top with your favorite frosting or not at all. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaMG_rBnw2eBgThAhVooxdOIffxyonPC7UorDwYAW0UH1EdG1Ao-90bxRBluur9t3X3mLV7PNoFqHq1mBDTHWwL2hfrkEnILAB70FZELWtevzOaHslpAfEz_OhIRCgQiKcWnnUM5InIZe/s1600/sugarcookies1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1338" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaMG_rBnw2eBgThAhVooxdOIffxyonPC7UorDwYAW0UH1EdG1Ao-90bxRBluur9t3X3mLV7PNoFqHq1mBDTHWwL2hfrkEnILAB70FZELWtevzOaHslpAfEz_OhIRCgQiKcWnnUM5InIZe/w533-h640/sugarcookies1.jpg" width="533" /></a></div>
<span style="font-size: x-large;">Sugar Cookies</span><br />
3 cups flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
1 cup butter<br />
1 cup sugar<br />
1 egg<br />
2 tsps vanilla<br />
<br />
1. In a medium bowl, whisk together flour, baking powder, and salt; Set aside.<br />
2. In a large bowl, beat butter and sugar until light and fluffy. Add the egg, and vanilla and beat until well combined.<br />
3. Add the flour mixture and mix until dough comes together.<br />
4. Divide the dough in 1/2 and wrap each ball in a piece of plastic wrap. Press down to form a disk. Refrigerate for 10 minutes.<br />
6. While dough is chilling, preheat the oven to 375°F.<br />
7. Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using extra flour as necessary to prevent sticking.
Use cookie cutters to create desired shapes, and transfer to parchment covered baking sheet<br />
8. Bake at 375°F until puffy but not visibly browned, about 7-8 minutes (depending on thickness).
Let cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.<br />
9. Repeat with remaining dough.<br />
<br />
Frost when cooled. Makes about 24-36 cookies.Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-71320629618651037942019-10-23T17:52:00.002-05:002020-09-30T14:58:59.652-05:00Kneaders Pumpkin Chocolate Chip Cookies<div style="text-align: center;">
I had a pumpkin chocolate chip cookie at Kneaders last week. When I got home I decided to look up a copycat recipe, and what did I find??? THE ACTUAL RECIPE from the KNEADERS WEBSITE! So here it is straight from the source. They are soft and cake-like. You're welcome.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" data-original-height="956" data-original-width="1280" height="477" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz5l6zwZo9s5icP6hVRRv4vq5hLTZ5CBKdjGgwpMfLzGc1gsVU_eoRpwgp-QwIP6xoELV7oPg18pTpxMc5H8gs0s0tDMzeqoS9yCcPH7-1mlncFf0VFg6mZeX-3-V0OkplmxpvJS_y2AUu/w640-h477/pumpkin+cookie1.jpg" width="640" /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">Kneaders Pumpkin Chocolate Chip Cookies</span></div>
</div>
<span style="font-size: x-small;"><a href="https://www.kneaders.com/blog/pumpkin-chocolate-chip-cookie-recipe?utm_medium=Social&utm_source=Pinterest">kneaders.com</a> </span><br />
1¾ cups butter, softened<br />
¾ cup white sugar<br />
2 cups brown sugar<br />
3 eggs, slightly whisked<br />
2 cups pumpkin puree<br />
4 cups flour<br />
1 TBSP baking powder<br />
1 TBSP cinnamon<br />
1 tsp allspice<br />
1 tsp salt<br />
1 cup semi-sweet chocolate chips<br />
<br />
1. Preheat oven to 375 degrees. In an electric mixer on medium speed, cream together butter, white sugar, and brown sugar until butter starts to lighten and mixture becomes fluffy.
Add eggs and pumpkin puree. Mix for one minute on low speed. Scrape down the sides of the bowl.<br />
2. In a separate bowl, combine flour, baking powder, cinnamon, allspice, and salt. Whisk the dry ingredients to evenly distribute the leavener.
Add the dry ingredients to the wet and mix on low speed for one minute. Fold the chocolate chips in by hand.<br />
3. Line a baking sheet with parchment paper. Roll into 2-inch balls, or use a cookie scoop. Place on prepared baking sheet.
Bake for 15-17 minutes. They are done when a toothpick comes out clean in the center.<br />
<br />
Store in an airtight container at room temperature for up to two days, or freeze up to 3 months. Makes about 40 cookies<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhy7TVs1BP__COQJ9OsxWmZ4aqMH2gSuqMruacpR0R91RvgMOdqQhx17i9mcz6YB-WH9SECf05o_ojUsS-5WoKA8wIV4KGGieANpYbM4mU0h96bWKCRGEexAzfcHjGnAQpywiEMV1BLL5/s1600/pumpkin+cookie.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1280" data-original-width="1068" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhy7TVs1BP__COQJ9OsxWmZ4aqMH2gSuqMruacpR0R91RvgMOdqQhx17i9mcz6YB-WH9SECf05o_ojUsS-5WoKA8wIV4KGGieANpYbM4mU0h96bWKCRGEexAzfcHjGnAQpywiEMV1BLL5/s400/pumpkin+cookie.jpg" width="333" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6VrrLU6czSqhR_JHeOP8EWy4wft_y8HQboxOmdD4gArKvrb12QNIFwCgdrRUIDyKdGb-jfyXdjh_LrQBMUDKqizYEohNPdW8ULscxDXM1DgcEJCi_blqs4cg8jZVF5THWgGGwLXtLN9B/s1600/pumpkin+cookie2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1025" data-original-width="1280" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6VrrLU6czSqhR_JHeOP8EWy4wft_y8HQboxOmdD4gArKvrb12QNIFwCgdrRUIDyKdGb-jfyXdjh_LrQBMUDKqizYEohNPdW8ULscxDXM1DgcEJCi_blqs4cg8jZVF5THWgGGwLXtLN9B/s400/pumpkin+cookie2.jpg" width="400" /></a></div>
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-61193219007138871592019-10-12T16:13:00.002-05:002019-10-12T16:20:10.002-05:00English Fruit Scones<div style="text-align: center;">
I love scones! Especially scones slathered with clotted cream and jam. These are the perfect traditional fruit scone. This recipe is like the scones served in the Highclere castle tearoom (<a href="https://whatscookingamerica.net/elleneaston/highclerecastlebookpreview.htm">according to Lady Carnarvon</a>). I had one of those scones 2 years ago when I visited Highclere Castle. I followed the recipe as written and ended needing to make a few changes. I changed the medium egg to a large, used regular sugar instead of caster sugar, and added a little milk (original recipe in link above). You want a slightly sticky dough, so add the milk/egg a little at a time until the dough comes together and doesn't fall apart, but don't make it too sticky (you need to be able to work with it). You might use all the milk and you might need a little more. The leftover milk/egg mixture is brushed on the tops of the scones before baking. Milk helps the scones to brown. If you use all the milk mixture just brush some milk on the tops. Now lets talk a little out how to eat it. There are 2 traditional ways, the Cornish way and the Devon way. The Cornish way (originated in Cornwall) is jam on the bottom, clotted cream on the top. The Devonshire way (eaten in the county of Devon) is to spread cream first and then the jam. I have had it both ways, and I'm not sure which I prefer. I like to be able to spread the cream kind of like butter and then add jam on the top, but there's something about a big dollop of clotted cream that I love! Apparently the Queen prefers the Cornish way. Which way do you prefer your scone?</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOG5zdfzCycMv3hyphenhyphenyJugjiODUqjZH-d5LGuc3kqLns5DbnHfKeNzIGl1QotusfyJqHmE7juN72Z2W37gvNY7hQ1pxi39gKT6aLbacdee-FYRgO30PeO7BUnzxKu0VfNc5Pp4cbXM8DZzOW/s1600/DSC_7783a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOG5zdfzCycMv3hyphenhyphenyJugjiODUqjZH-d5LGuc3kqLns5DbnHfKeNzIGl1QotusfyJqHmE7juN72Z2W37gvNY7hQ1pxi39gKT6aLbacdee-FYRgO30PeO7BUnzxKu0VfNc5Pp4cbXM8DZzOW/s400/DSC_7783a.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: large;">English Fruit Scones</span><br />
<span style="font-size: x-small;">adapted from <a href="https://whatscookingamerica.net/elleneaston/highclerecastlebookpreview.htm">Highclere Chef Paul Brooke-Taylor's recipe</a></span><br />
7 cups all purpose flour<br />
1/2 cup softened unsalted butter, cubed<br />
2/3 cup sugar<br />
5 1/4 TBSPs baking powder<br />
1 large egg<br />
2 cups whole milk<br />
1/2 cup golden raisins, currants, or sultanas (aka raisins)<br />
<br />
1. Preheat the oven to 350° degrees F<br />
2. Dust two baking trays with flour and place in the fridge.<br />
3. Sift the flour and baking powder into a mixing bowl. Rub the butter into the flour and baking powder with your fingertips until the mixture resembles fine breadcrumbs, then stir in the sugar.<br />
4. Add the egg to the milk and pour just enough of it into the flour mixture to form a sticky, soft dough (see my notes at the top). Stir until dough comes together. Add the golden raisins to the dough and mix in to evenly distribute.<br />
5. Turn the dough out onto a floured board or worktop and quickly and gently shape it into a round about 3/4 inches thick. Handle the dough as little as possible. Using a 2 1/2 inch round biscuit or cookie cutter, cut out as many rounds as possible. Place rounds on the chilled, floured baking tray and brush each scone lightly with some of the remaining milk/egg mixture (if none remains brush with milk). Reshape dough and cut again, repeating until all dough has been used.<br />
6. Bake in the oven for 17-20 minutes until golden brown and well risen. Put a clean tea towel on a wire rack. Lift the scones off the baking tray with a palette knife, transfer to the tea towel and wrap the towel around the scones. These scones are best eaten warm, soon after baking, and are fabulous with clotted cream, jam. They also freeze well. Makes about 25 scones.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL6dIPiLT-2RnSKxjDQWr5l9H84t9G7M6Y1xxa1puGSWRm2PBtztgBWaGM78rMigK9BuJ-qWOqV1rEzfmGpu_13-Ztz7YiC3g3XAPNt_emM5aXn9MFdWXAY4rrisS8rqqJqsDoev5lwWf/s1600/IMG_20191012_154324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL6dIPiLT-2RnSKxjDQWr5l9H84t9G7M6Y1xxa1puGSWRm2PBtztgBWaGM78rMigK9BuJ-qWOqV1rEzfmGpu_13-Ztz7YiC3g3XAPNt_emM5aXn9MFdWXAY4rrisS8rqqJqsDoev5lwWf/s400/IMG_20191012_154324.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1vUuVe727sp7iDtkKigom3ZaC8svCnsfU6rCbOdLgvj0qLa2tHZx6Hs54BgvmI4hpAgPnv2FzSfpd5ST0QwF_Prm3im2v-pTxw122W5815ftUT2F1eDWPomtg12tWjbwEAzehI7YPu6u/s1600/IMG_20191011_181009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1vUuVe727sp7iDtkKigom3ZaC8svCnsfU6rCbOdLgvj0qLa2tHZx6Hs54BgvmI4hpAgPnv2FzSfpd5ST0QwF_Prm3im2v-pTxw122W5815ftUT2F1eDWPomtg12tWjbwEAzehI7YPu6u/s400/IMG_20191011_181009.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmixlhKAul2CbBQZtSJY9haN_DwOKE8HJUQlmsKCQm490pUCQNSDmPRm0MbnTcV_614LGk3g5MHR4yPIYr3NkjLBktn9pDt5awk3BsN0UkZCtgplns_C71uviaYlO6ZwF5XEz-YS6ci3Ld/s1600/DSC_7781a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmixlhKAul2CbBQZtSJY9haN_DwOKE8HJUQlmsKCQm490pUCQNSDmPRm0MbnTcV_614LGk3g5MHR4yPIYr3NkjLBktn9pDt5awk3BsN0UkZCtgplns_C71uviaYlO6ZwF5XEz-YS6ci3Ld/s400/DSC_7781a.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5a9gyymbmEh5MqLeX2uyjWqz9pUSO4txUSpcXo8IRVHTXTsXESijD_qOIfNiItxi_04TcC4syNihcBzBkYU8dHfIli_LVgwTdYjOmN-jRVrBb_nuNV0ZjHnDAH3H6HJ4f5J1VoRt6zR-/s1600/DSC_7794a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5a9gyymbmEh5MqLeX2uyjWqz9pUSO4txUSpcXo8IRVHTXTsXESijD_qOIfNiItxi_04TcC4syNihcBzBkYU8dHfIli_LVgwTdYjOmN-jRVrBb_nuNV0ZjHnDAH3H6HJ4f5J1VoRt6zR-/s400/DSC_7794a.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfMTgmfVw2xQKMz-xcW76WqXdei48hM6PV8Z-7ZzEjdhPRlnkxX9qFxIrRQkfTgp8YIk40U2URh4qT9VepJxhO7FDG6uKWGcbOfbcXasvg8w0anfdq8aXH9p5fCBt_XZLxAdh-z1W33CH/s1600/DSC_7798a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLfMTgmfVw2xQKMz-xcW76WqXdei48hM6PV8Z-7ZzEjdhPRlnkxX9qFxIrRQkfTgp8YIk40U2URh4qT9VepJxhO7FDG6uKWGcbOfbcXasvg8w0anfdq8aXH9p5fCBt_XZLxAdh-z1W33CH/s400/DSC_7798a.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PfQv0amGFPimtdpOxYnOFraEBvtvVSoReNlrn7xclBa1hte4pOWsz59xV8YBw_ZJuYKsk-9kaDVY3lQkqunVPtyV2h_-xpuXYzPLrQuUt-KWiSAE8SnaCfcSvZSaHtCTG-5YqSfWEYd5/s1600/DSC_7790a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3PfQv0amGFPimtdpOxYnOFraEBvtvVSoReNlrn7xclBa1hte4pOWsz59xV8YBw_ZJuYKsk-9kaDVY3lQkqunVPtyV2h_-xpuXYzPLrQuUt-KWiSAE8SnaCfcSvZSaHtCTG-5YqSfWEYd5/s400/DSC_7790a.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;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomOCXDVjw57t61plPy0Ucb4jslEZyNbELPd77WVwrm5VMghyphenhyphen1sxJoGtNCLZTzE9_i_BR7VY8RHsVfvTx-3KQacex563cMdxDz15KE69G3QuT-9Em9AZaGMrH6LMwW0ZhH5aPfzCIeKOeX/s1600/day4-29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomOCXDVjw57t61plPy0Ucb4jslEZyNbELPd77WVwrm5VMghyphenhyphen1sxJoGtNCLZTzE9_i_BR7VY8RHsVfvTx-3KQacex563cMdxDz15KE69G3QuT-9Em9AZaGMrH6LMwW0ZhH5aPfzCIeKOeX/s400/day4-29.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;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIyHG9yVVIqJXen64sE-mHVU5YL1aYqUvYobB5c0LZEyqUzDRMDdbBc9wLS8aHaDYPGUFirxgjGa0WXIPHV5gWYDH953Q9By43JxJ-sNwyNLBcXk039jLFskSYaVK7c7GNoqEFTRzTu4A/s1600/IMG_20191011_164342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIyHG9yVVIqJXen64sE-mHVU5YL1aYqUvYobB5c0LZEyqUzDRMDdbBc9wLS8aHaDYPGUFirxgjGa0WXIPHV5gWYDH953Q9By43JxJ-sNwyNLBcXk039jLFskSYaVK7c7GNoqEFTRzTu4A/s400/IMG_20191011_164342.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-79526706398823101232019-10-12T13:25:00.003-05:002019-10-12T13:25:41.093-05:00Cheesy Mexican Chili<div style="text-align: center;">
I tweaked my taco soup recipe and came up with a cheesy version! This is very versatile. You can really add whatever you like...switch the beans, take them out, add more corn, add more meat, more chiles. My local grocery store has it's own brand of cream soups and one of them is cream of poblano. If you can't find that just substitute it for a different cream soup. Warning: There is nacho cheese sauce in this chili. A whole can of it. Instead of real cheese, which would just make it stringy, or a block of Velveeta, I decided to try good ole' canned nacho cheese, and I really like how it turned out! You could substitute a different cheese if the can scares you.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBryeqDfOrvs6eGjwCehBK63awfZ0M5VE7iP_oqpw2fbQ-HLZfDpYvI9DEnByhMY-z3_1P5-g4h4gDHaD8yP_7j5B0-VOirgjJQId_gXKxvEMkRJEbNkAcwmaOgRlyNryXvNRvlckLz9r/s1600/IMG_20191010_125402.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1427" data-original-width="1139" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSBryeqDfOrvs6eGjwCehBK63awfZ0M5VE7iP_oqpw2fbQ-HLZfDpYvI9DEnByhMY-z3_1P5-g4h4gDHaD8yP_7j5B0-VOirgjJQId_gXKxvEMkRJEbNkAcwmaOgRlyNryXvNRvlckLz9r/s400/IMG_20191010_125402.jpg" width="317" /></a></div>
<span style="font-size: large; text-align: left;">Cheesy Mexican Chili</span>
<br />
<div class="separator" style="clear: both; text-align: left;">
1 1/2 lbs ground beef</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup onion, diced</div>
<div class="separator" style="clear: both; text-align: left;">
2 cups beef broth</div>
<div class="separator" style="clear: both; text-align: left;">
1 (10 ounce) can cream of poblano soup (if you can't find this substitute cream of chicken, potato, or onion)</div>
<div class="separator" style="clear: both; text-align: left;">
1 (15.5) oz can pinto beans, rinsed and drained</div>
<div class="separator" style="clear: both; text-align: left;">
1 (15.25oz) can whole kernel corn, drained</div>
<div class="separator" style="clear: both; text-align: left;">
2 (14.5) cans diced tomatoes with green chiles</div>
<div class="separator" style="clear: both; text-align: left;">
1 (1.25oz) pkt taco seasoning </div>
<div class="separator" style="clear: both; text-align: left;">
1 tsp chili powder</div>
<div class="separator" style="clear: both; text-align: left;">
1/2 tsp cumin</div>
<div class="separator" style="clear: both; text-align: left;">
1 (15oz) can nacho cheese sauce</div>
<div class="separator" style="clear: both; text-align: left;">
1 cup sour cream</div>
<div class="separator" style="clear: both; text-align: left;">
Optional garnish: sour cream, shredded cheese, cilantro, green onion</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
1. Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a slow cooker.</div>
<div class="separator" style="clear: both; text-align: left;">
2. Add the broth, cream soup, beans, corn, tomatoes, taco seasoning, chili powder, and cumin. Stir to combine. Cook on low for 6-8 hours.</div>
<div class="separator" style="clear: both; text-align: left;">
3. 1 hour before serving, stir in the cheese sauce and sour cream and continue to cook on low until ready to serve.</div>
<div class="separator" style="clear: both; text-align: left;">
Top with desired garnish and serve with cornbread or corn chips.</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/AVvXsEjR-WEmjQXg5nAvSJPNAETlDNyki-fk-sFw3_ChpTjMWq_FzDd3e3n8B-9xl2udJc-IO8Eb4Y9xWdPKGCIAm0z6HhjAfkw_eNMvISHw_bv8Tn_ahwPJvSq0DNDjOcJLqksHjv1csv0uUCwg/s1600/IMG_20191006_173440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-WEmjQXg5nAvSJPNAETlDNyki-fk-sFw3_ChpTjMWq_FzDd3e3n8B-9xl2udJc-IO8Eb4Y9xWdPKGCIAm0z6HhjAfkw_eNMvISHw_bv8Tn_ahwPJvSq0DNDjOcJLqksHjv1csv0uUCwg/s320/IMG_20191006_173440.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGccCCEaSniGDQ3MXfXS-Ihw-Unw6VlK9APLEgSosHcUHt4zLYcpt8xYKhvTk58-b40m5adnSXXwKd6j_GMS1H6EU1eKkmN3x06aOHTBwTQsl8NB1Fwh1M3XiPvgXlp0-x7RjTnJsUljz/s1600/IMG_20191006_151352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidGccCCEaSniGDQ3MXfXS-Ihw-Unw6VlK9APLEgSosHcUHt4zLYcpt8xYKhvTk58-b40m5adnSXXwKd6j_GMS1H6EU1eKkmN3x06aOHTBwTQsl8NB1Fwh1M3XiPvgXlp0-x7RjTnJsUljz/s320/IMG_20191006_151352.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com0tag:blogger.com,1999:blog-968274079083742295.post-28366044727045261552019-10-12T12:41:00.000-05:002019-10-12T12:41:46.568-05:00Pizza Rolls<div style="text-align: center;">
I've tried a few different ways to make pizza rolls. I even have another recipe on my blog, but this is my new favorite. You make them just like cinnamon rolls. The dough is rolled out into a big rectangle, then you layer with sauce, pepperoni, and cheese. I use a homemade pizza dough recipe you can find <a href="http://fantasticfamilyfavorites.blogspot.com/2019/08/pizza-dough.html">here</a>. I like to add a little ranch and crushed red pepper flakes to the top of mine when eating, kinda like frosting. :) My kids like to take them to school in their lunches too.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTshQ3aRPpCkBGvvRVLsm82UgtbEuZ5UeXcMax_6In0_tfLdULgwd3yFMBhuqC9bkViigqgqRYEEuMYWzGBcnDeVAusK8ji2bkCqpGPEXWMXeOQfqTUSSV_bADic2AmwKc1dd0CkqyS9V/s1600/IMG_20190828_182701-01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTshQ3aRPpCkBGvvRVLsm82UgtbEuZ5UeXcMax_6In0_tfLdULgwd3yFMBhuqC9bkViigqgqRYEEuMYWzGBcnDeVAusK8ji2bkCqpGPEXWMXeOQfqTUSSV_bADic2AmwKc1dd0CkqyS9V/s400/IMG_20190828_182701-01.jpg" width="300" /></a></div>
<span style="font-size: large;">Pizza Rolls</span><br />
2 lbs pizza dough (I use this recipe <a href="http://fantasticfamilyfavorites.blogspot.com/2019/08/pizza-dough.html">here</a>)<br />
1 cup pizza or marinara sauce<br />
1 6oz pkg of pepperoni slices<br />
2 1/2 cups shredded Mozzarella or preferred cheese, divided<br />
2 TBSPs melted butter<br />
Garlic salt and Italian seasoning (optional)<br />
<br />
1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.<br />
2. Lightly flour work surface and roll pizza dough into rectangle about 20in x 14in. Spread pizza sauce on the dough all the way to the edges. Place pepperoni slices on the sauce in a single layer. Fit as many on there as you want. Sprinkle 2 cups of cheese over the pepperoni.<br />
3. Starting from the long end, roll up dough like cinnamon roll dough. I start I one side and roll it just a little then switch to the other side and roll it up to match the other side. Then once I have a good log I can roll it all together at once. If pepperoni or cheese slips out just tuck it back in. It might look messy, but will still taste good! Using a sharp serrated knife, slice into 1 1/2 in discs. You should have about 14 rolls. Place on prepared baking sheet, slice side up. Again you can tuck in some cheese or pepperonis here if they have fallen out.<br />
4. Brush tops with melted butter, then season lightly with garlic salt and sprinkle with Italian seasoning, if desired. Sprinkle the last 1/2 cup of cheese of the rolls.<br />
5. Place in oven and bake 22-27 minutes. Rolls are done when crust is lightly browned and cheese and sauce are bubbly.<br />
<br />
<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/AVvXsEjdoYxIhJw4s3RyvOlqeqnxisimZIRCZqpYPNXtwWu6GJsjcGqeTi5ci1HIcfodHdg9_LBCqh1C37wQ6JKYPQimAdvMG33QTlp3f2sipwFTWivpHsTF2IV8YDCS1cz-FpAk-SEZziTqcqsx/s1600/IMG_20190828_174634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdoYxIhJw4s3RyvOlqeqnxisimZIRCZqpYPNXtwWu6GJsjcGqeTi5ci1HIcfodHdg9_LBCqh1C37wQ6JKYPQimAdvMG33QTlp3f2sipwFTWivpHsTF2IV8YDCS1cz-FpAk-SEZziTqcqsx/s320/IMG_20190828_174634.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOxaGuzjo5vdMHb-Tlc4dkUJv6G0hup_YHyBOm4BK9e2ekBUfF03asAnIxJs6afnmSaQ20LW8KL0I74Kq_V1pCQkmgs48nczfXtXoTFYuL7PZJh9SsfHbZvq2IXnkhXgNmf41aGPCjFGQ/s1600/IMG_20190828_175009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOxaGuzjo5vdMHb-Tlc4dkUJv6G0hup_YHyBOm4BK9e2ekBUfF03asAnIxJs6afnmSaQ20LW8KL0I74Kq_V1pCQkmgs48nczfXtXoTFYuL7PZJh9SsfHbZvq2IXnkhXgNmf41aGPCjFGQ/s320/IMG_20190828_175009.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPnaYtMyiqdDUcTYfs7E07YJRt8Q1BqkSmxgUQ8rAH4kr7nUHI4GeKOyI6WuC6McHEshKV6Cutgul9cVyBeDMIFpHtWU-70WuncZbB4Om6eD7ohqdwfJI3peIQNsjEAXSYaxaEnngM647/s1600/IMG_20190828_175253.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPnaYtMyiqdDUcTYfs7E07YJRt8Q1BqkSmxgUQ8rAH4kr7nUHI4GeKOyI6WuC6McHEshKV6Cutgul9cVyBeDMIFpHtWU-70WuncZbB4Om6eD7ohqdwfJI3peIQNsjEAXSYaxaEnngM647/s320/IMG_20190828_175253.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTHs7zUJxwFlBDQxNOclQ1XZx0ey_KViK9FimUX15XhNgqIDB2-IRnS4ofaLUlObWYqOl2FiXb2fZKJ22Wx8UtJGASS6FDRz6_azkfFciVYmRH87eVKiOp7Yd5wXnW4vWHqLFTz1G-1du/s1600/IMG_20190828_175438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTHs7zUJxwFlBDQxNOclQ1XZx0ey_KViK9FimUX15XhNgqIDB2-IRnS4ofaLUlObWYqOl2FiXb2fZKJ22Wx8UtJGASS6FDRz6_azkfFciVYmRH87eVKiOp7Yd5wXnW4vWHqLFTz1G-1du/s320/IMG_20190828_175438.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppRiIEiIZcpMVeBJZE1lBtV3Jvkv4Fzoi7bziGKc3OVj5JuMYUlJdBOEG8_cEg2tcHHkqreIChnrc8HnK4Nx-yiQUgpnIphYVdpAzu-WbCCzhUtfFqpvr__UxjKIDZPNw9uWgHaIvqzvk/s1600/IMG_20191011_171721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhppRiIEiIZcpMVeBJZE1lBtV3Jvkv4Fzoi7bziGKc3OVj5JuMYUlJdBOEG8_cEg2tcHHkqreIChnrc8HnK4Nx-yiQUgpnIphYVdpAzu-WbCCzhUtfFqpvr__UxjKIDZPNw9uWgHaIvqzvk/s320/IMG_20191011_171721.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTarVy24OQrJcU-P71kR67FkGRICqSjV5Zl1m_cZg8BvaWLbpWe0PHq7FIUCAMRsiiv1WTdO3WFS1FTeCMJyceNDSCRm98FQq1SI59k7u9AoZHKuJKWjNqhGL4cpiSDyHydDK0k6HMc1bm/s1600/IMG_20190828_180232-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTarVy24OQrJcU-P71kR67FkGRICqSjV5Zl1m_cZg8BvaWLbpWe0PHq7FIUCAMRsiiv1WTdO3WFS1FTeCMJyceNDSCRm98FQq1SI59k7u9AoZHKuJKWjNqhGL4cpiSDyHydDK0k6HMc1bm/s320/IMG_20190828_180232-01.jpeg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBsyIUl1sUi7GZf8ZrgJXgbL8z8nXnVe2otsqWdYq7GVUPdUxBQ0C86yAiK9x9U4HNo3LkzGWrNiZ6oI8wMmOjXswH1QNulMXhSNUpww_S27nsWLk5KxTiJ3BiG9Z5jdiw3hhbrcghwjG/s1600/IMG_20190828_182654-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXBsyIUl1sUi7GZf8ZrgJXgbL8z8nXnVe2otsqWdYq7GVUPdUxBQ0C86yAiK9x9U4HNo3LkzGWrNiZ6oI8wMmOjXswH1QNulMXhSNUpww_S27nsWLk5KxTiJ3BiG9Z5jdiw3hhbrcghwjG/s320/IMG_20190828_182654-01.jpeg" width="240" /></a></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/AVvXsEjEAgRpIV2PoVWJrcvvBQ_RPV3F3puHPXql5zEXKdVgBAPiujRcJ-_6k4PS2E_XcmhAVDNpMlyBr_Nz6vaB4UXNs8p8qDBRqqAP6JxeR9g39rLeX-w4dKj5wMWb9Z2h5XlMNpnx74tWcY1u/s1600/IMG_20190828_184130-01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1425" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEAgRpIV2PoVWJrcvvBQ_RPV3F3puHPXql5zEXKdVgBAPiujRcJ-_6k4PS2E_XcmhAVDNpMlyBr_Nz6vaB4UXNs8p8qDBRqqAP6JxeR9g39rLeX-w4dKj5wMWb9Z2h5XlMNpnx74tWcY1u/s320/IMG_20190828_184130-01.jpeg" width="285" /></a></div>
<div style="text-align: center;">
Topped with a drizzle of ranch and sprinkled with crushed red pepper flakes.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRKYl1PaaDchOZxYi1QtGIipxqthKAmfjHROkKRZ1VVz830vtU8Y9R31p0dwB1DK9LdCd3eOcKw7lp4FxdSKHqSHWf2jJKwLmnkEqPhbOJSHK6G6ibPD-BNqdvNO8vbXv0F1Jz4_0BK83/s1600/IMG_20190828_184139.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfRKYl1PaaDchOZxYi1QtGIipxqthKAmfjHROkKRZ1VVz830vtU8Y9R31p0dwB1DK9LdCd3eOcKw7lp4FxdSKHqSHWf2jJKwLmnkEqPhbOJSHK6G6ibPD-BNqdvNO8vbXv0F1Jz4_0BK83/s320/IMG_20190828_184139.jpg" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />Christinehttp://www.blogger.com/profile/14201902250105689409noreply@blogger.com1