tag:blogger.com,1999:blog-77899094872177721992024-03-13T05:10:08.942-07:00Cooking The Day AwayBrenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-7789909487217772199.post-85795513483928933612013-05-01T21:16:00.000-07:002013-05-01T21:22:34.828-07:00Vintage Wedding CakeYou're never to old to start a new romance.<br />
This cake was specially made for my Oma's recent wedding.<br />
Congrats to the newlyweds!<br />
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Decadent Chocolate Cake with Vanilla Cream Cheese frosting.<br />
Decorated with pearls, lace, rhinestone studded ribbon, hand-piped decor and fresh flowers.<br />
Wishing you happy baking!Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-42421711792446038882013-03-16T08:49:00.005-07:002013-03-16T08:50:15.271-07:00Caprese and Cheese Galette...Crowed pleasing 101: Caprese and Cheese Galette. Yep!<br />
Virtually one of the most simple of recipes and really makes for a tasty snack!<br />
The flakiness from the crust and the boldness of flavors from the tomatoes, basil and cheese really make your taste buds explode. <br />
This recipe was created for a friend's baby shower and turned out to be quite the hit. Try this recipe for yourself and you tell me what you think!!<br />
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<span style="font-size: 18.0pt;">Caprese and Cheese Galette</span></div>
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Author: Brenna Bowers</div>
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Serving: 4</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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1 Trader Joe’s Double Pie crust – in the frozen section (2 pie
crust per box) (any premade pie crust will work)</div>
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1 ½ cups cherry tomatoes, cut in half</div>
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6 leaves fresh basil, torn</div>
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16 oz. fresh mozzarella in water, <span style="mso-spacerun: yes;"> </span>drain water and discard, slice in ¼ rings</div>
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salt and pepper</div>
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2 Tbs. milk – for brushing on crust</div>
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Heat your oven to 375 degrees F. </div>
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Allow the pie crusts to thaw on the counter until they reach
room temperature. <br />
Line 2 baking sheets with parchment paper or a Silpat to keep from sticking. </div>
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Place each of the pie crusts on the parchment paper and
roll, with a rolling pin, just to make sure the surface is even (don’t roll too
thin for we want some structure from the pie crust).</div>
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Divide the ingredients into half. For each pie crust place
the mozzarella, tomatoes, basil, salt and pepper into the center (leaving a 1 ½”
boarder on the edges).</div>
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Fold up your edges gently and lightly purse so that the
structure holds. Brush milk on the crust (with a brush or your fingers) to help
with the browning. </div>
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Place into the preheated oven and bake for 15-20 minutes or
until golden brown and the center is bubbly.</div>
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Serve hot!</div>
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<br />Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-138075185582137502013-02-05T08:29:00.000-08:002013-03-16T08:51:00.702-07:00Salted Caramel Cupcakes Revamped...<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;">
<span style="font-family: "Times New Roman","serif"; font-size: 17pt; line-height: 115%;"><span style="font-size: small;">These <span style="font-size: small;">cu<span style="font-size: small;">pcake<span style="font-size: small;"> are always such a crow<span style="font-size: small;">d pleas<span style="font-size: small;">er I couldn't help but revamp the <span style="font-size: small;">recipe</span>!! Whether you are the <span style="font-size: small;">baker or the eater<span style="font-size: small;">, it doesn't get better<span style="font-size: small;"> than this.<span style="font-size: small;"> For the <span style="font-size: small;">baker, it is a easy <span style="font-size: small;">recipe bec<span style="font-size: small;">ause it calls for few ingredients and you use the ba<span style="font-size: small;">se of a box cake....<span style="font-size: small;">I know<span style="font-size: small;">, I know, <span style="font-size: small;">a <span style="font-size: small;">bo<span style="font-size: small;">x <span style="font-size: small;">cake. B</span></span></span>ut yes, I woul<span style="font-size: small;">d rather <span style="font-size: small;">that <span style="font-size: small;">I found you in the kitchen mastering a semi-home<span style="font-size: small;">made recipe rather than j<span style="font-size: small;">ust heading right to the store.<span style="font-size: small;"> As for the eater, you will love the richness, bold f<span style="font-size: small;">lavors<span style="font-size: small;"> and unique combo of the salt and carame<span style="font-size: small;">l. Now let<span style="font-size: small;">'s get<span style="font-size: small;"> cooking!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: "Times New Roman","serif"; font-size: 17pt; line-height: 115%;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
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<span style="font-family: "Times New Roman","serif"; font-size: 17pt; line-height: 115%;">Salted Caramel Cupcakes</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%;">Author: Brenna Bowers</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%;">Makes: 24 cupcakes </span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 box Duncan Heinz White Cake Mix (or Pillsbury)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 box instant butterscotch pudding mix</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">4 egg whites</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 Tbs. vegetable oil</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 1/3 cup water</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 tps vanilla extract </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 jar Mrs. Richardson Caramel Sauce (found at Safeway/Vons) - for the filling after baking</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br /></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span></div>
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</span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">In an electric mixer or by hand, mix
all the ingredients (cake mix through water) until well incorporated. Line 2 cupcake tins with paper liners. Pour the batter into the cupcake liners three-quarters full . Bake at 350 degrees F until done (ready when the toothpick comes out
clean). (Cupcakes take about 13 minutes and the cake rounds a few more minutes). </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Let
the cupcakes cool completely! With a paring knife remove a piece of the
cupcake in the center of the top about as big as your pinky finger (not
big at all!). </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Fill a baggie or squirt bottle with the Mrs. Richardson Carmel Sauce and pipe into the hole of each cupcake. </span></div>
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<br /></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Prepare frosting (see below) and pipe/frost over the caramel filled hole. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 17pt; line-height: 115%;">Caramel Frosting </span></div>
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<i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">(Frost cupcakes with this frosting then top with caramel sauce and <b>flake salt</b>)</span></i></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%;">Author: Brenna Bowers</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 10pt; line-height: 115%;">Makes: enough frosting for 24 cupcakes</span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Ingredients:</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"> </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 1/2 cups butter (3 sticks)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">¾ lb powdered sugar</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">1 tsp. vanilla</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">8 oz. Mrs. Richardson Caramel Sauce (found at Safeway/Vons) (Hershey’s Carmel syrup is 2<sup>nd</sup> best in my opinion)</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">2 Tbs. milk</span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Flake salt- found at specialty markets (for garnish)</span></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><br />
</span></b></div>
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<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Directions:</span></b></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Beat
the butter and powdered sugar very well with a mixer- about 2 to 5 minutes.
Add the other 3 ingredients and whip until well incorporated. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;">Pipe onto completely cooled cupcakes. </span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; line-height: 115%;"><b>To Assemble Cupcakes: </b>After
having filled each cupcake with caramel sauce and once you have frosted
each cupcake, drizzle more caramel sauce on top of each cupcake and
sprinkle with a light dusting of the flake salt. Enjoy!!!!</span></div>
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Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-49446180381242261192013-01-12T17:57:00.000-08:002013-03-16T08:31:32.070-07:00Sugar Cookies - Thick and Chewy - Buffalo...<div class="separator" style="clear: both; text-align: center;">
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The day has finally arrived....a day I can proudly say the perfect THICK & CHEWY sugar cookie has come into existence! It has been years of testing, practice, trial and error but look no further for the recipe is here!<br />
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Brenna's Thick and Chewy Sugar Cookie Tips:<br />
<u>Dough stage</u> - Butter must be room temperature (not melted, not cold). Beat the butter and sugar for 5 or more minutes (should turn fluffy and light white in color). When dough is formed, wrap and chill at the very least 30 minutes. <br />
<u>Rolling stage</u> - Roll the cookies 1/3" to 1/2" thick. Yes, that thick. Place on a cooled cookie sheet. Place in the refrigerator 15 or so minutes (to re-chill the butter) before baking in the oven.<br />
<u>Baking stage</u> - Bake only 6-7 minutes - the cookies will still be soft to the touch and pale in color (not golden brown).<br />
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<tr><td class="tr-caption" style="text-align: center;">1st stage of creaming the butter and sugar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">2nd stage of creaming the butter and sugar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">3rd (and final) stage of creaming the butter and sugar</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-aZrbDQLOD5E/UH1vRlSnHVI/AAAAAAAAA8Y/qOjKvEWrBtU/s1600/IMG_1245.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-aZrbDQLOD5E/UH1vRlSnHVI/AAAAAAAAA8Y/qOjKvEWrBtU/s400/IMG_1245.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly creamed butter and sugar (5 minutes later)</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Z8yF8PWKHs8/UH1vTmJr9MI/AAAAAAAAA8g/uZ-ycHCDh7g/s1600/IMG_1247.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-Z8yF8PWKHs8/UH1vTmJr9MI/AAAAAAAAA8g/uZ-ycHCDh7g/s400/IMG_1247.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evenly mix all the wet ingredients </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Place the dough on a lightly floured surface</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EkXf4BFLHbA/UH1vXn0s57I/AAAAAAAAA8w/7khtBPL9B8o/s1600/IMG_1254.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-EkXf4BFLHbA/UH1vXn0s57I/AAAAAAAAA8w/7khtBPL9B8o/s400/IMG_1254.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pat the dough into a disk and then wrap with plastic and chill</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QOr07XLJBCk/UH1vajV_lBI/AAAAAAAAA84/9R9hM1GTdUY/s1600/IMG_1255.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-QOr07XLJBCk/UH1vajV_lBI/AAAAAAAAA84/9R9hM1GTdUY/s400/IMG_1255.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll to 1/3" to 1/2" thickness</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MNWN5Uk5P6c/UH1vc0rRhVI/AAAAAAAAA9A/oFHff82iUEw/s1600/IMG_1258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-MNWN5Uk5P6c/UH1vc0rRhVI/AAAAAAAAA9A/oFHff82iUEw/s400/IMG_1258.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll to 1/3" to 1/2" thickness</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-RzoVrFRtifE/UH1vkb3TkFI/AAAAAAAAA9Y/RQHprkXIyCo/s1600/IMG_1262.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-RzoVrFRtifE/UH1vkb3TkFI/AAAAAAAAA9Y/RQHprkXIyCo/s400/IMG_1262.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake 6-7 minutes - still pale in color</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AgMunIsrgeU/UH1vmSlUxoI/AAAAAAAAA9g/xExyDpwjkOY/s1600/IMG_1264.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="http://1.bp.blogspot.com/-AgMunIsrgeU/UH1vmSlUxoI/AAAAAAAAA9g/xExyDpwjkOY/s400/IMG_1264.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick and fluffy!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-qsSLv93FgEk/UH1vx420U1I/AAAAAAAAA-I/Ckoxlmo8miA/s1600/IMG_1275.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-qsSLv93FgEk/UH1vx420U1I/AAAAAAAAA-I/Ckoxlmo8miA/s400/IMG_1275.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Piping bag and small round tip (or use Ziplock baggies)</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-DZqRMovDQ4k/UH1v0aRwe-I/AAAAAAAAA-Q/RQhTcAMcTl0/s1600/IMG_1276.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-DZqRMovDQ4k/UH1v0aRwe-I/AAAAAAAAA-Q/RQhTcAMcTl0/s400/IMG_1276.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place over a cup to easily pour in frosting without a mess</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-swhpJpPyKNE/UH1v2WzetkI/AAAAAAAAA-Y/qwIP3-_tyig/s1600/IMG_1277.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-swhpJpPyKNE/UH1v2WzetkI/AAAAAAAAA-Y/qwIP3-_tyig/s400/IMG_1277.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wilton's Gel Food Coloring - the best</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Just pipe around the edges - let it dry completely </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fill in the spaces</td></tr>
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<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18.0pt;">Sugar Cookies Thick and Chewy (Holly) </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Author: Brenna Bowers</div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serving: 30-40 thick
cookies (about 2-3” each)</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
<div class="MsoNormal">
1 cup salted butter (if using unsalted butter, add another ½
tsp of salt), room temp</div>
<div class="MsoNormal">
2 cups sugar</div>
<div class="MsoNormal">
2 eggs</div>
<div class="MsoNormal">
3 tsp. vanilla extract</div>
<div class="MsoNormal">
1 tsp. almond extract</div>
<div class="MsoNormal">
1 cup sour cream</div>
<div class="MsoNormal">
1/2 tsp. salt</div>
<div class="MsoNormal">
2 tsp. baking soda</div>
<div class="MsoNormal">
7 cups flour</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Frosting:</div>
<div class="MsoNormal">
4 cups powdered sugar*</div>
<div class="MsoNormal">
2 tsp vanilla extract</div>
<div class="MsoNormal">
4 Tbs milk</div>
<div class="MsoNormal">
brown gel food coloring</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
chocolate/brown sprinkles</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*chocolate frosting: substitute 3 Tbs. of powdered sugar for
unsweetened cocoa powder</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
<div class="MsoNormal">
In an electric mixer, cream the butter and sugar for 5
minutes - or until light white and fluffy. Add eggs, vanilla extract and almond
extract; beating until evenly mixed. Add sour cream and again, beat until just
mixed. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In another large bowl, combine salt, baking soda and flour.
Add to the wet mixture, in 3 additions, mixing in between each addition. Mix just
until it forms a dough. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sprinkle your counter with a light dusting of flour. Press
the dough into a circular disk, adding enough flour to just keep the dough from
sticking to the counter. Place into the refrigerator 30-60 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With a rolling pin (or wine bottle) roll out the dough on a
lightly floured surface to about 1/3” -1/2” thick. Really. And press with
a cookie cutter. Use a spatula to carefully slide under each cookie and place
onto a parchment-lined cookie sheets (Tip 1). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake at 375 degrees F. for 6-7 minutes. THEY WILL NOT LOOK
DONE…BUT THEY ARE! Leave them on the cookie sheet to cool completely before
moving to prevent cracking the cookie. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Frosting:</div>
<div class="MsoNormal">
In an electric mixer, beat all the ingredients together
until evenly mixed. It should be slightly runny, adjust with more powdered
sugar or milk.</div>
<div class="MsoNormal">
Place a small piping tip into a pastry bag (or use a Ziplock
plastic baggie and cut the tip) and fill with the prepared frosting.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Outline each cookie and let the frosting harden. Then go
back in and pipe the frosting to fill each cookie. Top with chocolate
sprinkles. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Tip 1: </b>(Optional)
Sugar cookies have the tendency to flatten as they bake, therefore they loose
their detail. To prevent this, start by placing rolled cookies onto a cooled
parchment-lined cookie sheet. Secondly, place the cookie sheet into the
refrigerator 10-15 minutes to re-chill the butter in the dough and then place
straight into the oven for baking. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-7061702735402918882012-10-10T07:58:00.000-07:002013-03-16T08:32:03.907-07:00Peaches and Cream Oatmeal...<style>
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A hearty and healthy Vegan breakfast to kick start your day the right way!<br />
<br />
Flavor packed and rich with fiber, healthy fats (from the coconut) and protein (from the nuts). So eat your breakfast to "break the fast"!<br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1ICqU4gh1wM/UA1j_n7LD-I/AAAAAAAAA68/G2VjZS9UvAo/s1600/photo-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-1ICqU4gh1wM/UA1j_n7LD-I/AAAAAAAAA68/G2VjZS9UvAo/s400/photo-5.jpg" width="298" /></a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nh-X7km8ziA/UA1j94T1KHI/AAAAAAAAA60/TeFjDew7Lnc/s1600/photo-4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://2.bp.blogspot.com/-nh-X7km8ziA/UA1j94T1KHI/AAAAAAAAA60/TeFjDew7Lnc/s400/photo-4.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut water really adds to the flavor of the oatmeal.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-QC9mz11MqaM/UA1j6brYnEI/AAAAAAAAA6k/FTM9YijXlZE/s1600/photo-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-QC9mz11MqaM/UA1j6brYnEI/AAAAAAAAA6k/FTM9YijXlZE/s400/photo-2.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Allow the cinnamon- coconut- oatmeal to simmer (small bubbles).</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-FrvfvkO2QfI/UA1j8HgO2rI/AAAAAAAAA6s/xQYNcGZu3YE/s1600/photo-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-FrvfvkO2QfI/UA1j8HgO2rI/AAAAAAAAA6s/xQYNcGZu3YE/s400/photo-3.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh peaches and roasted almonds are key players!</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-OJh3NKZTKWw/UA1kC94TBKI/AAAAAAAAA7M/wBCEN270bck/s1600/photo-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-OJh3NKZTKWw/UA1kC94TBKI/AAAAAAAAA7M/wBCEN270bck/s400/photo-7.jpg" width="298" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-y5bXPlxxj_E/UA1kA4DKmXI/AAAAAAAAA7E/wQMycC-fhoc/s1600/photo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-y5bXPlxxj_E/UA1kA4DKmXI/AAAAAAAAA7E/wQMycC-fhoc/s400/photo-6.jpg" width="298" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zNenJE0182c/UA1kExa47CI/AAAAAAAAA7U/zn9P2ozRWu4/s1600/photo-8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-zNenJE0182c/UA1kExa47CI/AAAAAAAAA7U/zn9P2ozRWu4/s400/photo-8.JPG" width="400" /></a></div>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18pt;">Peaches and Cream Oatmeal </span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Author: Brenna Bowers</div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serving: 2</div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
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<br />
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
<div class="MsoNormal">
1 cup oats (quick oats or old-fashioned)</div>
<div class="MsoNormal">
½ cup light coconut milk</div>
<div class="MsoNormal">
1 ½ cups coconut water (Brenna's fav-<a href="http://zico.com/" target="_blank">Zico</a>, found @ <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a>, <a href="http://www.wholefoodsmarket.com/" target="_blank">Whole Foods</a>, <a href="http://www.safeway.com/IFL/Grocery/Home" target="_blank">Safeway</a>)</div>
<div class="MsoNormal">
½ teaspoon cinnamon</div>
<div class="MsoNormal">
2 Tablespoons maple syrup</div>
<div class="MsoNormal">
¼ cup toasted almonds, chopped</div>
<div class="MsoNormal">
1 ripe peach, sliced</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Optional garnish (not displayed in picture): coconut cream,
coconut flakes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
<div class="MsoNormal">
In a small saucepan, add the oats, coconut milk, coconut
water and cinnamon. On medium-low heat, allow the mixture to come to a simmer
(small bubbles); will take about 4-5 minutes. Simmer the oatmeal 1 minute and
continually stir (to keep from burning the bottom). Remove from the heat and
cover with a lid for 2-5 minutes (Tip 1). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Stir in maple syrup and chopped almonds. Divide the oatmeal
mixture into 2 servings and top with peaches. Garnish (optional) with coconut
cream or coconut flakes for added coconut flavor. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Tip 1: </b>Covering
the oatmeal with a lid is optional. I like my oatmeal thick/less liquid so I
place the lid on the mixture so that it continues to cook in its own steam. If
you prefer your oatmeal more runny, either cook it less time or add more liquid
towards the end. </div>
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Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com2tag:blogger.com,1999:blog-7789909487217772199.post-29856183265207725952012-07-16T19:54:00.000-07:002012-07-16T20:00:16.896-07:00Wine & Sunflower Wedding Cake...Love, happiness, smiles and joy filled our hearts at the Gallagher Wedding. Andrew and Amy Gallagher, may your lives be blessed with a fruitful marriage and be filled with the love of Christ!<br />
<br />
Thank you for the privileged of designing your wedding cake, it was great to be a part of your special day.<br />
<br />
Now for my friends and family, I am happy to share with you the themed:<br />
<span style="font-size: large;"><br /></span><br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b><i>Wine and Sunflower Wedding Cake </i></b></span><br />
<br />
<h3>
<span style="font-size: x-large;"><b><i><span style="font-size: large;">Chocolate Wine Cake with Port Ganache &</span></i></b></span></h3>
<h3>
<span style="font-size: x-large;"><b><i><span style="font-size: large;"> Chai Tea Cake with Cream Cheese Buttercream</span> </i></b></span></h3>
</div>
<div style="text-align: center;">
<br />
<span style="font-size: large;"><i>designed by</i><b><i> Brenna Bowers</i></b></span></div>
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<br />Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-42412775905919046712012-06-20T20:47:00.000-07:002012-06-21T09:13:25.601-07:00Chocolate Vegan Pudding...<div style="text-align: center;">
Decadent, rich, smooth and scrumptious all will come to mind with each bite of this dessert! And believe it or not, this recipe is Vegan, Gluten Free and Dairy Free!</div>
<div style="text-align: center;">
So whether you are craving a healthy dessert or maybe watching your figure, you can still have dessert today!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
How is Chocolate Vegan Pudding good for me?</div>
<div style="text-align: center;">
It is important that we consume 'healthy fats' in our diet. The secret ingredient in this recipe--avocado--is the perfect source of healthy fats in the form of Omega 3's. Omega 3's help your body properly metabolize, reduce bad cholesterol (LDL) while raising good cholesterol (HDL), reduce inflammation and maintain proper cell membrane function. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So how about it....try this simple and decadent dessert for yourself!</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XtDu4vK9G84/T-KV9oPJjfI/AAAAAAAAA3I/LM81bP0VaIw/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-XtDu4vK9G84/T-KV9oPJjfI/AAAAAAAAA3I/LM81bP0VaIw/s400/IMG_1027.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Made with AVOCADOS!!!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-iD209CMFhAM/T-KV_erQLqI/AAAAAAAAA3Q/jaq7Gxfu1As/s1600/IMG_1028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-iD209CMFhAM/T-KV_erQLqI/AAAAAAAAA3Q/jaq7Gxfu1As/s400/IMG_1028.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegan, Dairy Free & Gluten Free!</td></tr>
</tbody></table>
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<span style="font-size: 18pt;">Chocolate Vegan Pudding</span></div>
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Author: Brenna Bowers</div>
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Serving: 4</div>
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<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
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2 ripe avocados (Hass is best/black kind), peeled and pit
discarded</div>
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½ cup unsweetened cocoa powder</div>
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¼ cup water</div>
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1/3 cup maple syrup</div>
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3 Tbs honey</div>
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2 tsp vanilla extract</div>
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pinch of salt</div>
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1 cup fresh raspberries (or any seasonal berry)</div>
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<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
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In a high powered blender (<a href="http://vitamix.com/" target="_blank">Vitamix</a> is best) or food
processor add the avocado flesh, cocoa powder, water, maple syrup, honey,
vanilla extract and salt. Blend for 1 minute (adding more water or maple syrup if
the blender is seizing up) until the mixture is creamy and smooth. </div>
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Divide the pudding into 4 ramekins (small bowls) and top
each with fresh raspberries. Eat right away or chill before serving. </div>
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*Nutrition Information on Avocados from one of my favorite sites: <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=5" target="_blank">Avocado Facts</a><br />
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<br />Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-53136060026943213712012-05-08T21:32:00.003-07:002012-05-08T21:32:41.820-07:00Churro Cupcakes wtih Dulce de Leche...A cupcake twist on some favorite foods...dulce de leche and churros.<br />
Bake a batch of your own, you won't regret it...that's a promise.<br />
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<tr><td class="tr-caption" style="text-align: center;">Churro cupcake with Dulce de Leche center</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OYrrCzUjyvU/T6nvLZZoT6I/AAAAAAAAA1c/EyoV4ulJ6y8/s1600/IMG_0999.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-OYrrCzUjyvU/T6nvLZZoT6I/AAAAAAAAA1c/EyoV4ulJ6y8/s400/IMG_0999.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanilla cake batter</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-8Rviiu_XP-Q/T6nvOfV6iaI/AAAAAAAAA1k/9hDTAgA3-UU/s1600/IMG_1000.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-8Rviiu_XP-Q/T6nvOfV6iaI/AAAAAAAAA1k/9hDTAgA3-UU/s400/IMG_1000.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon cake batter</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bcFixWfBEPo/T6nvQoYKqLI/AAAAAAAAA1s/PI31UYkr9qw/s1600/IMG_1002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bcFixWfBEPo/T6nvQoYKqLI/AAAAAAAAA1s/PI31UYkr9qw/s400/IMG_1002.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swirl the cinnamon and vanilla batter with a toothpick</td></tr>
</tbody></table>
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Td1sxoRNC7c/T6nvjoY0hxI/AAAAAAAAA2U/9IfsvBqKIXs/s1600/IMG_1010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Td1sxoRNC7c/T6nvjoY0hxI/AAAAAAAAA2U/9IfsvBqKIXs/s400/IMG_1010.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With a pairing knife, remove a small piece of the center to be filled</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zz0cD1VDu7s/T6nvfuCjXaI/AAAAAAAAA2M/ipTyvYNt7t8/s1600/IMG_1009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-zz0cD1VDu7s/T6nvfuCjXaI/AAAAAAAAA2M/ipTyvYNt7t8/s400/IMG_1009.JPG" width="400" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-6gAW78JidkI/T6nvmiPyHbI/AAAAAAAAA2c/gyG15aJCJR4/s1600/IMG_1012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-6gAW78JidkI/T6nvmiPyHbI/AAAAAAAAA2c/gyG15aJCJR4/s400/IMG_1012.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoon Dulce de Leche into the hole of each cupcake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-sF7h6hSTHhc/T6nvpQbV4II/AAAAAAAAA2k/X4cwCu-_k-U/s1600/IMG_1013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-sF7h6hSTHhc/T6nvpQbV4II/AAAAAAAAA2k/X4cwCu-_k-U/s400/IMG_1013.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pipe on the Vanilla Cinnamon Frosting</td></tr>
</tbody></table>
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<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-size: 18pt;">Churro Cupcakes with a Dulce de Leche Filling</span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
Author: Brenna Bowers</div>
<div align="center" class="MsoNormal" style="text-align: center;">
Serving: 24 cupcakes</div>
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<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients:</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Cinnamon Vanilla Churro Cake:</b></div>
<div class="MsoNormal">
1 box white cake mix (Duncan Hines)</div>
<div class="MsoNormal">
1 package (4 servings) instant vanilla pudding mix</div>
<div class="MsoNormal">
1 cup water</div>
<div class="MsoNormal">
2 Tablespoons vegetable oil</div>
<div class="MsoNormal">
¼ teaspoon almond extract</div>
<div class="MsoNormal">
2 teaspoons vanilla extract</div>
<div class="MsoNormal">
4 egg whites</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 Tablespoon ground cinnamon</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
1 can (13.4 oz) Dulce de leche </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
2 large churros (Costco), cut into 24 bite size pieces</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Vanilla Cinnamon
Cream Cheese Frosting:</b></div>
<div class="MsoNormal">
1 stick butter (1/2 cup), room temperature</div>
<div class="MsoNormal">
8 oz. (1 block) cream cheese, room temperature</div>
<div class="MsoNormal">
2 teaspoons vanilla extract</div>
<div class="MsoNormal">
1 teaspoon ground cinnamon</div>
<div class="MsoNormal">
2-3 cups powdered sugar</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Directions:</b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Cinnamon Vanilla Churro Cake</b><b style="mso-bidi-font-weight: normal;">:</b></div>
<div class="MsoNormal">
Preheat the oven to 350 F. Line 2 cupcake tins with cupcake
liners (24).</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a mixing bowl combine the cake mix, pudding mix, water,
oil, almond extract, vanilla extract and egg whites. Mix for 2 minutes or until
well incorporated. Remove ½ cup of the batter and stir in 1 Tablespoons of
ground cinnamon.<span style="mso-spacerun: yes;"> </span>Divide the vanilla cake
batter evenly amongst the 24 cupcake holders. Spoon a dollop of the cinnamon
batter into the center of each cupcake. Using a toothpick, swirl the batter to
give a marbled effect. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Bake for 12-15 minutes or until a toothpick inserted comes
out clean. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Let cool completely. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
With a paring knife, make a small hole in the center of each
cupcake to be filled. Spoon and fill each hole with a dollop of dulce de leche.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>V</b><b style="mso-bidi-font-weight: normal;">anilla Cinnamon
Cream Cheese Frosting:</b></div>
<div class="MsoNormal">
In another mixing bowl beat the butter and cream cheese
until whipped (2 minutes). Stir in the vanilla and cinnamon. Mix in powdered
sugar and whip for 1 minute until fluffy. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Pipe frosting onto each cooled and filled cupcake. Top each
cupcake with a piece of churro.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Eat and repeat! </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-2481384496484471372012-03-13T19:32:00.002-07:002012-03-13T19:32:00.355-07:00Baby Cakes...A darling little cupcake fit for a baby shower.<br />
<br />
Have fun with this project and use your creativity.<br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-d4pypWFCJ1M/T1we2jJ3dbI/AAAAAAAAA08/Lf-hFFV06q8/s1600/IMG_0925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-d4pypWFCJ1M/T1we2jJ3dbI/AAAAAAAAA08/Lf-hFFV06q8/s400/IMG_0925.JPG" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1a8_gKkDp6I/T1wgb4bF0iI/AAAAAAAAA1U/Ck__HvoJKBs/s1600/IMG_0915.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1a8_gKkDp6I/T1wgb4bF0iI/AAAAAAAAA1U/Ck__HvoJKBs/s400/IMG_0915.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The 1-2-3 step process</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Baby Cakes</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 24 cupcakes</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">24 cupcakes</div><div class="MsoNormal">2 ½ white vanilla cups frosting</div><div class="MsoNormal">piping tip (large round & small round) </div><div class="MsoNormal">2 piping bags</div><div class="MsoNormal">2 pounds fondant <a href="http://www.michaels.com/" target="_blank">(can be found at Michaels Craft Store)</a></div><div class="MsoNormal">gel food coloring (black {eyes}, pink & yellow {face}, 2 of your preferred colors for the blankets)</div><div class="MsoNormal">powdered sugar (just enough to roll out the fondant)</div><div class="MsoNormal">rolling pin</div><div class="MsoNormal">circle cookie cutter (about 2 ¾” diameter) (or a small cup)</div><div class="MsoNormal">pasta cutter/roller (optional) </div><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Bake a batch of 24 cupcakes and let them cool completely.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Prepare two piping bags, one with a small tip and one with the large tip. Color one-forth of the frosting black and place into the piping bag with the small tip--this will be the frosting for piping the eyes of the baby’s face. Leaving the rest of the frosting white, place into the large tip piping bag --this will be for topping the cupcakes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Divide the fondant into 3 equal portions. Color one section pink/yellow for the babies’ faces and noses, color the other two sections your preferred baby blanket colors. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the baby faces, roll a ball, in your palms, the diameter of a nickel. Then roll a tiny ball and press into the center of the head to form the nose. Use your pinky nail (or sharp knife) to form the mouth. Using the small tip piping bag of black frosting, pipe two little eyes on the baby’s face. Repeat to make 24 baby faces. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">To make the blankets, with a rolling pin, roll out the remaining 2 fondant colors (separately) to the thickness of a tortilla (use powdered sugar if it is sticking to the counter or your rolling pin). Using a circular cookie cutter or a cup, cut out a circle. Re-roll the fondant until 24 circles have been made. Lightly run a pasta cutter over the circles to make the imprint on each blanket, making sure to not cut through to the other side. Fold over the top flap about ¼ of an inch. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Using the large tip piping bag of white vanilla frosting, pipe frosting onto each cupcake. Top with one baby face and wrap up in a blanket.</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-7042585124624600692012-03-05T20:01:00.001-08:002012-03-05T22:48:45.713-08:00Java Chip Cupcakes with Espresso Cream Frosting...Alright alright, I know.....I cheated a little by using a cake box mix. But if this is what it takes to get YOU into the kitchen to bake, my job here is done!<br />
<br />
Simplicity is key, therefore this is an almost fool proof recipe--unless you don't follow my directions :)<br />
<br />
Happy baking!<br />
<br />
-Brenna<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-INRCWJtVjtU/T1WJjAfZB3I/AAAAAAAAAzk/L2fImO_1Fns/s1600/IMG_0901.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-INRCWJtVjtU/T1WJjAfZB3I/AAAAAAAAAzk/L2fImO_1Fns/s400/IMG_0901.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Java Chip Cupcakes with Espresso Cream Frosting</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mICnZur8hto/T1WJdztN5FI/AAAAAAAAAzU/Bdfo4rUAAEA/s1600/IMG_0898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-mICnZur8hto/T1WJdztN5FI/AAAAAAAAAzU/Bdfo4rUAAEA/s400/IMG_0898.JPG" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-5L_MgZcZ7Iw/T1WJXH8YVGI/AAAAAAAAAy8/6pXd9bi7MH4/s1600/IMG_0882.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-5L_MgZcZ7Iw/T1WJXH8YVGI/AAAAAAAAAy8/6pXd9bi7MH4/s400/IMG_0882.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-aIdXG5mNc6c/T1WJRmMT3WI/AAAAAAAAAys/l2eWcJRCUsI/s1600/IMG_0880.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-aIdXG5mNc6c/T1WJRmMT3WI/AAAAAAAAAys/l2eWcJRCUsI/s400/IMG_0880.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The batter is thick!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-wcHVXrXhH7o/T1WJUMOTC6I/AAAAAAAAAy0/yOpoST0VSp0/s1600/IMG_0881.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wcHVXrXhH7o/T1WJUMOTC6I/AAAAAAAAAy0/yOpoST0VSp0/s400/IMG_0881.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice the hunks of Oreo (from the pudding mix) and chocolate pieces.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-0MRpPg9oRyk/T1WJZiQm3pI/AAAAAAAAAzE/e0NDXd2PfyE/s1600/IMG_0886.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-0MRpPg9oRyk/T1WJZiQm3pI/AAAAAAAAAzE/e0NDXd2PfyE/s400/IMG_0886.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A very light and moist cake!</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yACcAsPybsM/T1WJbji_XaI/AAAAAAAAAzM/M9INZWRz9H0/s1600/IMG_0887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-yACcAsPybsM/T1WJbji_XaI/AAAAAAAAAzM/M9INZWRz9H0/s400/IMG_0887.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ibmCJBs-Rt8/T1WJgYBMSHI/AAAAAAAAAzc/VcDUCh9DKUA/s1600/IMG_0900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ibmCJBs-Rt8/T1WJgYBMSHI/AAAAAAAAAzc/VcDUCh9DKUA/s400/IMG_0900.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BZOtjUpAv2Q/T1WJmNoMUBI/AAAAAAAAAzs/IonG2kCIESQ/s1600/IMG_0902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-BZOtjUpAv2Q/T1WJmNoMUBI/AAAAAAAAAzs/IonG2kCIESQ/s640/IMG_0902.jpg" width="480" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3_nAv78Qd48/T1WJrUSCjsI/AAAAAAAAAz8/5srsIIdMlxg/s1600/IMG_0904.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-3_nAv78Qd48/T1WJrUSCjsI/AAAAAAAAAz8/5srsIIdMlxg/s400/IMG_0904.jpg" width="300" /></a></div><br />
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Java Chip Cupcakes with Espresso Cream Frosting</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 24 cupcakes</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><style>
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</style> </div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Ingredients:</span></b><span style="font-family: "Times New Roman";"></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Java Chip Cupcakes:</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 cup water</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">2 Tablespoons instant coffee granules</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 box (16.5 oz.) <a href="http://www.duncanhines.com/" target="_blank">Duncan Hines</a> “Dark Chocolate Fudge” cake mix (any will do)</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 package (4.2 oz.) <a href="http://www.kraftbrands.com/jello/products/pudding/" target="_blank">Jell-O</a> “Oreo Cookies and Cream” <i style="mso-bidi-font-style: normal;">instant</i> pudding </span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">½ cup chocolate chips, chopped</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">4 egg whites</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">2 Tablespoons canola oil</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: "Times New Roman";">Espresso Cream Frosting:</span><span style="font-family: Times; font-weight: normal;"> </span></b><br />
<b><span style="font-family: Times; font-weight: normal;">1 Tablespoon instant espresso granules </span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">1 1/2 teaspoons vanilla extract</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">1 Tablespoon unsweetened cocoa powder</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">3/4 cup (1 1/2 sticks) salted butter, room temperature</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">4 ounces (1/2 package) cream cheese, room temperature</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">4 cups (about 1 pound) powdered sugar, sifted</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">24 paper baking cupcake liners</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">24 chocolate covered espresso beans (optional)</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">brown sprinkles (optional)</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Directions:</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Java Chip Cupcakes:</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Preheat the oven to 350 degrees F. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Warm the water (20 seconds in the microwave) and stir in coffee granules. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman";">In a large mixing bowl combine cake mix, pudding, chocolate chips, egg whites, oil and coffee-water. Beat until well mixed (about 1 minute). Fill each paper baking cupcake liner three-quarters full. Bake for about 15 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Times;">Espresso Cream Frosting:</span></b></div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">In a small bowl, add the instant espresso into the vanilla extract. Once the coffee granules are dissolved, sir in the cocoa powder until it forms a paste. </span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-family: Times; font-weight: normal;">In a large mixing bowl with a whisk attachment, beat the butter and cream cheese until it is fluffy (about 5 minutes). Beat in the coffee-vanilla-cocoa paste until evenly distributed. Beat in the confectioner’s sugar, one cup at a time, until the frosting is thick and smooth. </span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Assembly:</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Pipe the frosting onto cupcakes using a large star tip. Top each cupcake with an espresso bean and sprinkles. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Chill until ready to serve.</span></div><div class="MsoNormal"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-24081592958563087462012-03-02T15:48:00.000-08:002012-03-02T15:48:47.426-08:00Chicken stuffed with Prosciutto, Brie and Fresh Basil...Flavorful, easy and healthy--what more could you ask for?!<br />
<br />
This Italian inspired meal is one you can make over and over without getting tired of it. Add your own twist of creativity by exchanging these ingredients for your favorite cheeses, herbs and sauces--you can't go wrong!<br />
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</div><div class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Chicken stuffed with Prosciutto, Brie and Fresh Basil</span></div><div class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div class="MsoNormal" style="text-align: center;">Serving: 4</div><div style="text-align: center;"><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">4 boneless skinless chicken breasts (4-5 oz. per breast)</div><div class="MsoNormal">1 teaspoon salt, divided</div><div class="MsoNormal">1 teaspoon ground pepper, divided</div><div class="MsoNormal">1 teaspoon granulated garlic, divided</div><div class="MsoNormal">8 pieces prosciutto (Brenna's favorite--<a href="http://www.realtimefarms.com/source/5154193/hobbs-applewood-smoked-meats" target="_blank">Hobb's Applewood Smoked Meats Company</a>)</div><div class="MsoNormal">4 ounces Brie, cut into 4 one-ounce slices</div><div class="MsoNormal">8 leaves fresh basil</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 jar seasoned pasta sauce (pick your favorite kind)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">meat pounder*</div><div class="MsoNormal">toothpicks</div><div class="MsoNormal">grill pan/fry pan/BBQ</div><div class="MsoNormal">1 piece of parchment paper</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the oven to 350 degrees F. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Rinse and paper towel dry each chicken breast. <a href="http://www.youtube.com/watch?v=yqjfQP3Mp2k" target="_blank">Butterfly open each chicken breast.</a> With a meat pounder* gently pound the chicken at its thickest part to be even with the thinnest portion (helps with even cooking). Season both sides of each chicken breast with salt, pepper and granulated garlic.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Combine one slice of Brie with 2 basil leaves on either side and wrap with 2 slices of prosciutto. Place into the center of the butterflied chicken and fold over the chicken breast to encase the stuffing. Secure the loose ends of the chicken breast by threading with toothpicks to keep the stuffing from oozing out. Repeat with all the chicken breasts. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat up a grill pan/fry pan/BBQ to medium-high heat. Sear the chicken on either side, about 2 minutes or until grill marks form (at this point the chicken will not be cooked through).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile in a small sauce pot, bring the tomato sauce to a simmer. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the seared chicken onto a parchment lined baking sheet. Place into the oven for 10-15 minutes or until the internal temperature (test the thickest part) reaches 145 degrees F. Pull and let rest for 10 minutes. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the chicken into the simmering pasta sauce. Serve hot. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*If you do not have a meat pounder, use the bottom of a cup or rolling pin.</div><div class="MsoNormal" style="tab-stops: 190.05pt;"><br />
</div><div class="MsoNormal"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-21142405599263181232012-02-12T22:48:00.000-08:002012-02-12T22:48:34.425-08:00Hand Pressed Granola Bars....How about a healthy snack to eat throughout the week? This recipe contains only natural sugars and is robust with flavors. And best of all, its hardiness will hold you through to your next meal. Don't be intimidated, you will be thrilled with how easy they are to make.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kMi-KbsVoYA/TzixYjDvYqI/AAAAAAAAAxg/NTwAXvSTyo4/s1600/IMG_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-kMi-KbsVoYA/TzixYjDvYqI/AAAAAAAAAxg/NTwAXvSTyo4/s400/IMG_0820.JPG" width="400" /></a></div><br />
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</style> </div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Hand Pressed Granola Bars</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 12 bars, 13x9 inch metal baking pan with a lip</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">2 cups quick oats</div><div class="MsoNormal">1 ½ cups chopped nuts (walnuts, almonds and hazelnuts*, or your preference)</div><div class="MsoNormal">1 cup sweetened shredded coconut</div><div class="MsoNormal">½ teaspoon ground cinnamon</div><div class="MsoNormal">¼ teaspoon ground nutmeg</div><div class="MsoNormal">¼ teaspoon salt</div><div class="MsoNormal">1 cup dried berries</div><div class="MsoNormal">½ cup oat bran (or wheat germ) </div><div class="MsoNormal">3 Tablespoons salted butter</div><div class="MsoNormal">1/3 cup honey</div><div class="MsoNormal">¼ cup real maple syrup</div><div class="MsoNormal">2 Tablespoons dark molasses</div><div class="MsoNormal">2 teaspoons vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the oven to 350 degrees F. On a baking sheet, evenly spread the quick oats, walnuts, almonds and shredded coconut (hazelnuts must be toasted separately*). Bake for 8 minutes just to roast and slightly extract the flavors and oils). Remove from the oven and place in a large mixing bowl. (Add in the hazelnuts.) Also in the mixing bowl, add the cinnamon, nutmeg, salt, dried berries and oat bran. Mix all the dry ingredients until well tossed. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Reduce the oven to 300 degrees F. Line a 13x9 inch metal baking pan that has a lip with parchment paper and then spray lightly with cooking spray.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small sauce pan combine the butter, honey, maple syrup and molasses. Bring to a boil. Once boiling, cook one minute while stirring and then remove from the heat to cool for 5 minutes. Stir in vanilla extract. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour the slightly cooled honey-maple mixture into the dry ingredients. Toss until the mixture is even. Pour into the prepared baking pan. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wrap your fingers in plastic wrap. Spray lightly with cooking spray—this will help the mixture not stick to your hands. Pack down the mixture by pressing with your fingers.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake in the 300 degree F. oven for 25 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from the oven and let cool at least 3 hours before cutting into 12 even bars. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Wrap in wax/parchment paper or place in an airtight container lined with wax/parchment paper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Untoasted hazelnuts have an outer skin on them that does not taste or feel good in your mouth. Bake the whole hazelnuts on their own sheet pan. One baked at 350 degrees F. for 8 minutes, and while still hot place them into a hand towel and rub them together to remove their skin. Chop the hazelnuts and use as directed.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-60765603488827246882012-02-02T22:00:00.001-08:002012-02-02T22:04:53.072-08:00Love Filled New York Lemon Cheesecake with Raspberry Hearts....How about something special for those you love?! And if they didn't love you before, they are bound to love you now! :)<br />
<br />
This particular cheesecake was made for the birthday of someone special to me, Mr. Rose--Happy Birthday!!!!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vV8LzBLn86g/TytIHTDn-HI/AAAAAAAAAxA/kAdMB8Egcd4/s1600/IMG_0803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vV8LzBLn86g/TytIHTDn-HI/AAAAAAAAAxA/kAdMB8Egcd4/s400/IMG_0803.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New York Lemon Cheesecake with Raspberry Hearts</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HNaIuCqy7k0/TytILulneBI/AAAAAAAAAxI/jnzHH3Opuzo/s1600/IMG_0804.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-HNaIuCqy7k0/TytILulneBI/AAAAAAAAAxI/jnzHH3Opuzo/s400/IMG_0804.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This cheesecake makes a statement in its flavor and presentation.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-i1r8bQkcF_8/TytHzkeefDI/AAAAAAAAAwQ/ezhqYxk4zi8/s1600/IMG_0789.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-i1r8bQkcF_8/TytHzkeefDI/AAAAAAAAAwQ/ezhqYxk4zi8/s400/IMG_0789.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evenly smooth out the sour cream-lemon curd topping.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--2RBcRdkyuQ/TytH1Qg7ieI/AAAAAAAAAwY/T5zZ712vz-4/s1600/IMG_0791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--2RBcRdkyuQ/TytH1Qg7ieI/AAAAAAAAAwY/T5zZ712vz-4/s400/IMG_0791.JPG" width="400" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-YJtcjLMFJ0s/TytH4doB0EI/AAAAAAAAAwg/CH6qmG_iX7E/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YJtcjLMFJ0s/TytH4doB0EI/AAAAAAAAAwg/CH6qmG_iX7E/s400/IMG_0793.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Evenly place raspberry dots using a piping bag and tip.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-xjPcQz7q0-Q/TytH7VkXnLI/AAAAAAAAAwo/zBn-gTaI06E/s1600/IMG_0795.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-xjPcQz7q0-Q/TytH7VkXnLI/AAAAAAAAAwo/zBn-gTaI06E/s400/IMG_0795.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-ojqIt6ohSO4/TytH_GJGknI/AAAAAAAAAww/zP0YEL3UbcY/s1600/IMG_0797.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-ojqIt6ohSO4/TytH_GJGknI/AAAAAAAAAww/zP0YEL3UbcY/s400/IMG_0797.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All you need is a piping bag, small round piping tip and a toothpick</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3X39SIAiSlk/TytIDOnWarI/AAAAAAAAAw4/o8kT0magEOk/s1600/IMG_0801.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3X39SIAiSlk/TytIDOnWarI/AAAAAAAAAw4/o8kT0magEOk/s400/IMG_0801.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drag the toothpick in a circular motion, NEVER stop and pick back up!</td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_EqBgUIWFkc/TytIPpsPhJI/AAAAAAAAAxQ/-xd1hEwfUVE/s1600/IMG_0805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-_EqBgUIWFkc/TytIPpsPhJI/AAAAAAAAAxQ/-xd1hEwfUVE/s640/IMG_0805.JPG" width="480" /></a></div><br />
<br />
<div style="text-align: center;"><span style="font-size: x-large;"> Heart Decorated Cheesecake</span></div><div style="text-align: center;"><i><span style="font-size: x-large;"><span style="font-size: large;">New York Lemon Cheesecake with Raspberry Hearts </span></span></i></div><div style="text-align: center;"><span style="font-size: x-large;"><span style="font-size: small;">Author: Brenna Bowers</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-large;"><i><span style="font-size: small;">An <u>easy</u> way to decorate without skimping on the 'WOW' factor!</span></i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: x-large;"><b><span style="font-size: small;">Ingredients:</span></b></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">1/4 cup frozen raspberries</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">4 Tablespoons orange juice</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">2 Tablespoons white sugar</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">1 Homemade New York Cheesecake, chilled (my favorite author:<a href="http://www.americastestkitchen.com/" target="_blank">America's Test Kitchen</a>)</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">1/2 cup lemon curd (my favorite brand: <a href="http://www.traderjoes.com/" target="_blank">Trader Joe's</a>)</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">1 1/2 cups sour cream</span></span></div><br />
<div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Extra tools: fine strainer, piping bag, small round piping tip, toothpick</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><b>Directions:</b></span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">In a small sauce pot on low heat , stir the raspberries, orange juice and sugar. Allow to simmer very low and slow for 10-15 minutes. (The mixture should become thicker than liquid but thinner than jam.) Cook longer or add a splash more orange juice if the consistency is not correct. Discard the seeds by passing the hot mixture through a fine strainer using a spatula. Allow to cool. Place into the piping bag with a piping tip. </span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">In a small bowl, mix the sour cream and lemon curd. Spread onto the cooled cheesecake. Spread evenly with a spatula or back of a large spoon staring at the outer-edge of the cheesecake (spin the plate rather than your arm for perfect rings). </span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Pipe dots (smaller than the size of a chocolate chip) evenly spaced in a spiral until the entire cheesecake is covered. </span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Beginning with the dot on the outer most edge, drag a toothpick through each dot. NEVER PICK UP the toothpick unless you have drug the point through the end of the last dot. </span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;">Chill-Serve-Eat-Repeat. </span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span></span></div><div style="text-align: left;"><span style="font-size: x-large;"><span style="font-size: small;"><br />
</span><i><span style="font-size: small;"> </span></i></span></div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-80920846091408960832012-01-22T16:19:00.000-08:002012-01-22T16:19:07.538-08:00Apple Galette...<div style="font-family: inherit;"><span style="font-size: small;">I know what you are thinking, "Brenna, what is the world is a Galette?". </span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;">Well let me tell you, that is a great question!</span></div><div style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div style="font-family: inherit;"><span style="font-size: small;"> </span> <style>
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Galette vs. Pie-- a <i>Galette</i> has one crust, leaving the center uncovered and requires</span><span style="line-height: 115%;"> no pie plate</span><span style="line-height: 115%;">. <span> </span>This offers a more rustic looking dessert and makes the preparation process 'easier than pie'. <span>On the other hand,</span> <i>pie </i>has 2 crusts and is placed into a pie plate. </span></span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xv9aZ5NM1iM/Txyla9EokqI/AAAAAAAAAwA/Yf3v_ZxMiks/s1600/IMG_0650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-xv9aZ5NM1iM/Txyla9EokqI/AAAAAAAAAwA/Yf3v_ZxMiks/s400/IMG_0650.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Galette </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-vklQlUsolq8/TxylLR9J1kI/AAAAAAAAAvg/eAJ8OZyoBTc/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-vklQlUsolq8/TxylLR9J1kI/AAAAAAAAAvg/eAJ8OZyoBTc/s400/IMG_0640.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Granny Smith apples before they have been cooked down.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-KVOJ2csJeWE/TxylOT7uY2I/AAAAAAAAAvo/Yyohy2xyS1w/s1600/IMG_0644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KVOJ2csJeWE/TxylOT7uY2I/AAAAAAAAAvo/Yyohy2xyS1w/s400/IMG_0644.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked down apples with butter, sugar, cinnamon and nutmeg.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-o8SeCnrcV6E/TxylR-NqvII/AAAAAAAAAvw/lgmirAUKKjM/s1600/IMG_0645.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-o8SeCnrcV6E/TxylR-NqvII/AAAAAAAAAvw/lgmirAUKKjM/s400/IMG_0645.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay the apples in an even spiral layer, leaving a 1" border.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HFJKCRcT3CM/TxylVUmw6VI/AAAAAAAAAv4/pRvsddLvVAY/s1600/IMG_0649.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-HFJKCRcT3CM/TxylVUmw6VI/AAAAAAAAAv4/pRvsddLvVAY/s400/IMG_0649.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Overlap the pie crust to make the unique form of a Galette.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The finished product, brushed with the optional apricot jelly.</td></tr>
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</div><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 17pt; line-height: 115%;">Apple Galette</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 10.0pt; line-height: 115%;">Author: Brenna</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 10.0pt; line-height: 115%;">Makes: 1 Galette, 6-8 servings</span></div><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br />
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</style> </div><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Ingredients:</span></b><span style="line-height: 115%;"></span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1 pie crust. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">flour (for dusting)</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">3 large Cooking apples*, peeled and thinly sliced</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">2 Tablespoons butter</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1 teaspoon fresh lemon juice</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1/8 cup brown sugar</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1/8 cup white sugar</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1 teaspoon cinnamon</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">¼ teaspoon freshly ground nutmeg</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">1 Tablespoon apricot jelly<span> </span>(*optional)</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Directions:</span></b></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Preheat oven to 400 degrees F. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Line a baking sheet with parchment paper. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">On a flat surface, sprinkle with a light dusting of flour (this will keep the pie crust from sticking on the counter). Roll out to an 10” circle. Place on the prepared baking sheet. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">In a medium sauce pot melt the butter. Add in the sliced apples and lemon juice and cook on med-low heat until slightly tender with the lid on (to create steam); about 8-10 minutes. Remove from the heat and toss in brown sugar, white sugar, cinnamon, and nutmeg: lightly tossing to evenly coat the apples. <span> </span>Let the mixture cool (Tip 1). Evenly arrange the apple mixture in a spiral on the surface of the pie crust leaving a 1” border. Fold over the edges of the pie crust over the apple mixture, fluting the edges (Tip 2). </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Bake for 20-25 minutes. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Optional step for a shiny crust (as in the picture shown)--Once baked, remove from oven and brush with the apricot jelly (may need to be zapped in the microwave to heat it up). Replace in the oven for 5 more minutes to allow the pie crust to brown. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin: 0in 0in 0.0001pt 0.25in;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">Serve hot and with French Vanilla Ice Cream!</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Tip 1: </span></b><span style="line-height: 115%;">Pie crust has a high content of butter/fat which needs to be chilled for proper baking. Therefore if you place a hot apple mixture onto the crust, it will melt the butter causing the pie crust to tear.</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><b><span style="line-height: 115%;">Tip 2: </span></b><span style="line-height: 115%;">Galette vs. Pie-- </span><span style="line-height: 115%;">a <i>Galette</i> has one crust, leaving the center uncovered and requires</span><span style="line-height: 115%;"> no pie plate</span><span style="line-height: 115%;">. <span> </span>This offers a more rustic looking dessert and makes the preparation process 'easier than pie'. <span>On the other hand,</span> <i>pie </i>has 2 crusts and is placed into a pie plate. </span><span style="line-height: 115%;"></span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><span style="line-height: 115%;">*Cooking apples are dense, crisp, and flavorful- Granny Smith, Honey Crisp, Gala</span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Variation: </span></b><span style="line-height: 115%;">Replace one apple with ¼ cup fresh berries (blackberry, raspberry, or fresh cranberries…) to the mixture. </span></span></div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><br />
</div><span style="font-family: inherit; font-size: small;"> </span><div class="MsoNormal" style="font-family: inherit; margin-bottom: 0.0001pt;"><span style="font-size: small;"><b><span style="line-height: 115%;">Don’t bake ahead: </span></b><span style="line-height: 115%;">Once baking this dessert, you may let it sit up to four hours but I do not advise any longer. The texture of the crust will change over time and not result in the crisp flakey crust that is preferred. </span></span></div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-10243992408988747242012-01-16T15:45:00.000-08:002012-01-16T15:45:43.692-08:00Coconut White Chocolate Cookies....AND the difference between sugars<span style="font-size: small;">Why is it that in various cookie recipes both brown sugar and granular white sugar can be found in the ingredient list?!</span><br />
<span style="font-size: small;"><br />
Lately I have taken the initiative to solve this mystery for myself and therefore I dove into my cookbooks and picked up my spatula. </span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">First note to self, there are obvious color differences between the two sugars (of course!). The difference you ask? Granular white sugar is sugar cane placed through a granulator, then is dried and processed into grains. Brown sugar goes through nearly the same process as white sugar but also molasses is added to it to formulate its dark characteristic. </span><br />
<br />
<span style="font-size: small;">Next, after reading book after book and many cookie batch trials I found the following to be true: </span><br />
<br />
By adding solely white sugar to the cookies, they will come out more crisp in texture and flat. If only using brown sugar or honey, the cookies will tend to absorb moisture in the baking process resulting in a more puffy cookie.<br />
<br />
So it is all about preference therefore I break it down to you like this:<br />
<br />
Use only white sugar for a cookie that is crisp and flat,<br />
Use only brown sugar for a cookie that is puffy/fluffy (this does not mean chewy).<br />
Use BOTH white and brown sugar for a cookie that is somewhat fluffy and definitely chewy.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t5_sz-BY3ag/TxS1DsLPVWI/AAAAAAAAAvI/kplQXvjCdBE/s1600/IMG_0434.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-t5_sz-BY3ag/TxS1DsLPVWI/AAAAAAAAAvI/kplQXvjCdBE/s400/IMG_0434.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut White Chocolate Cookies</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-7fagh3Bq2NY/TxS0zp-NoQI/AAAAAAAAAug/GrjS0e5igFM/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-7fagh3Bq2NY/TxS0zp-NoQI/AAAAAAAAAug/GrjS0e5igFM/s400/IMG_0422.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creaming the butter: Step 1 (notice it is still granular)</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AYnw8in2u30/TxS02jJrztI/AAAAAAAAAuo/wMUfnpjImEM/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-AYnw8in2u30/TxS02jJrztI/AAAAAAAAAuo/wMUfnpjImEM/s400/IMG_0423.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creaming the Butter: Step 2 (it is now light and fluffy in texture)</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kOsxlcIV9s8/TxS05_gRZJI/AAAAAAAAAuw/hHhOaAwaZtI/s1600/IMG_0425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-kOsxlcIV9s8/TxS05_gRZJI/AAAAAAAAAuw/hHhOaAwaZtI/s400/IMG_0425.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The batter with all the ingredients incorporated</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ISypzdRwJng/TxS0883-0iI/AAAAAAAAAu4/b-NRSTZNhkk/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-ISypzdRwJng/TxS0883-0iI/AAAAAAAAAu4/b-NRSTZNhkk/s400/IMG_0426.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Form the dough into disks</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G4nlCMJLbWY/TxS1HwaTh6I/AAAAAAAAAvQ/DTpOn5QlQVw/s1600/IMG_0435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-G4nlCMJLbWY/TxS1HwaTh6I/AAAAAAAAAvQ/DTpOn5QlQVw/s400/IMG_0435.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CRVXP0qYnSk/TxS1MRz1xvI/AAAAAAAAAvY/23cafCUd-Oo/s1600/IMG_0436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-CRVXP0qYnSk/TxS1MRz1xvI/AAAAAAAAAvY/23cafCUd-Oo/s400/IMG_0436.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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</style> </div><div class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Coconut White Chocolate Cookies </span></div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div style="text-align: center;"> </div><div class="MsoNormal" style="text-align: center;">Serving: about 15-18 large cookies</div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"> <style>
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</style> </div><div class="MsoNormal" style="tab-stops: center 3.0in;"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal" style="tab-stops: center 3.0in;">¾ cup butter<span style="font-size: 18.0pt;"></span></div><div class="MsoNormal">1 ½ cups white sugar*</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 egg</div><div class="MsoNormal">2 teaspoons vanilla extract</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 cups flour</div><div class="MsoNormal">1 2/3 cup flaked sweetened coconut</div><div class="MsoNormal">½ teaspoons cinnamon</div><div class="MsoNormal">½ teaspoons salt</div><div class="MsoNormal">1 teaspoons baking soda</div><div class="MsoNormal">1 cup white chocolate chips</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">In a mixing bowl combine the butter and sugar. Beat for 2 minutes until light and fluffy. Stir in egg and vanilla. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In another bowl, combine all the dry ingredients except the white chocolate chips. Add to the creamed butter mixture and mix until well incorporated. Stir in the white chocolate chips. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place onto an <i style="mso-bidi-font-style: normal;">ungreased*</i> *cookie sheet into a pre-heated oven at 350 degrees F. </div><div class="MsoNormal">Bake for 10-12 minutes.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">When Brenna decides her cookies are ready:</b></div><div class="MsoNormal">I typically under bake my cookies. I claim they are ready when edges begin to harden and turn light golden brown. The center will still look slightly gooey but I remove them from the oven anyways and allow the cookies to cool before moving them from the cookie sheet. </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><br />
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</style> </div><div class="MsoNormal">*By using <u>both</u> brown and white sugar, it will result in a semi fluffy cookie with a chewy texture. Solely <u>white sugar</u> will result in cookies that are crisp and flat whereas only using <u>brown sugar</u> or honey will tend to absorb moisture in the baking process resulting in a puffy cookie. So this recipe is all about preference! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">If you tend to like crisper, flat cookies, keep the recipe as is but if your prefer fluffier, chewy cookies, follow the substitution below. </div><div class="MsoNormal"><u>1 ½ cups white sugar </u>for<u> ½ cup white sugar and ½ cup brown sugar</u></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">**Never grease your cookie sheet with oil. Cookies have enough butter in them to keep them from sticking. I prefer to place a Silpat on my cookie sheet to prevent any sticking or my secondary option is parchment paper.<span style="mso-spacerun: yes;"> </span>If you are not equipped with either, place the cookie dough right onto the cookie sheet.</div><div class="MsoNormal" style="text-align: center;"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-24025548904432916982012-01-11T16:25:00.000-08:002012-01-11T16:25:25.845-08:00Homemade SWEET POTATO with SAGE Ravioli and THREE CHEESE Ravioli...These homemade raviolis were quite the hit when I made them as gifts. This recipe can be putsy but the hard work pays off when your first bite is taken! The flavors are bold and texture is creamy! So get the family together and make this a family meal that everyone has a part in!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-yqWXk3TXnng/Tw4mivUo7UI/AAAAAAAAAuI/41vL5lr3GM4/s1600/IMG_0417.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-yqWXk3TXnng/Tw4mivUo7UI/AAAAAAAAAuI/41vL5lr3GM4/s400/IMG_0417.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Ravioli</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-V_1wiyckujM/Tw4mNTwQQRI/AAAAAAAAAtY/IueA0RZklZw/s1600/IMG_0404.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-V_1wiyckujM/Tw4mNTwQQRI/AAAAAAAAAtY/IueA0RZklZw/s400/IMG_0404.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place 1 Tbs of the Sweet Potato mixture onto the center of the ravioli sheet.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-X8jIhLp-_hc/Tw4me8YhP3I/AAAAAAAAAuA/fm-QtmYZLQQ/s1600/IMG_0413.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-X8jIhLp-_hc/Tw4me8YhP3I/AAAAAAAAAuA/fm-QtmYZLQQ/s400/IMG_0413.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Three Cheese Filling</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-jjUhcZKn5IA/Tw4mXnQwSgI/AAAAAAAAAtw/sZUE2J73igI/s1600/IMG_0408.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-jjUhcZKn5IA/Tw4mXnQwSgI/AAAAAAAAAtw/sZUE2J73igI/s400/IMG_0408.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add caption</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Zpht1yx14U8/Tw4mRP8j7PI/AAAAAAAAAtg/95UumkNDfzg/s1600/IMG_0406.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Zpht1yx14U8/Tw4mRP8j7PI/AAAAAAAAAtg/95UumkNDfzg/s400/IMG_0406.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seal the edges well with egg wash then press with fingers.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vG2z3gONtCE/Tw4mlisCgrI/AAAAAAAAAuQ/YuppQ_8zXOY/s1600/IMG_0419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-vG2z3gONtCE/Tw4mlisCgrI/AAAAAAAAAuQ/YuppQ_8zXOY/s640/IMG_0419.JPG" width="640" /></a></div><div style="text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3hI9hwPxcGY/Tw4moh6_gDI/AAAAAAAAAuY/3YhDdY6D2IQ/s1600/IMG_0421.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3hI9hwPxcGY/Tw4moh6_gDI/AAAAAAAAAuY/3YhDdY6D2IQ/s400/IMG_0421.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet Potato with Sage and Three Cheese Ravioli</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> <style>
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</style> </div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Sweet Potato and Sage Ravioli </span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Three Cheese Ravioli</span></div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18.0pt;">Homemade </span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 100 fresh raviolis</div><div style="text-align: center;"><br />
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</style> </div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Sweet Potato and Sage Filling:</b></div><div class="MsoNormal">3 medium sweet potatoes</div><div class="MsoNormal">2 Tablespoons butter</div><div class="MsoNormal">1 sweet yellow onion, minced</div><div class="MsoNormal">1 Tablespoon white wine</div><div class="MsoNormal">1 Tablespoon white balsamic vinegar</div><div class="MsoNormal">3 fresh sage leaves, minced</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Three Cheese Filling:</b></div><div class="MsoNormal">12 oz. ricotta cheese</div><div class="MsoNormal">1 cup freshly grated Parmesan</div><div class="MsoNormal">1 cup finely grated Mozzarella</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Sweet Potato and Sage Filling: </b></div><div class="MsoNormal">Rinse and dry the sweet potatoes. Prick with a fork all around the flesh. Place in a microwave safe bowl with a lid and microwave for 10 minutes. Turn each sweet potato and place back into the microwave for another 5-10 minute or until soft.<span style="mso-spacerun: yes;"> </span>Let cool about 10-20 minutes and then peel off the skin with your fingers or a small knife. Smash the sweet potato until smooth with a fork or press it through a food mill or ricer. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium skillet on low heat, add the butter and melt.<span style="mso-spacerun: yes;"> </span>Stir in the diced onions and allow to cook until translucent in color (about 10 minutes). You do not want any browning so add the white wine and balsamic vinegar to continue the carmelization process but keep the onions from burning. Cook until the liquid evaporates. Stir into mashed sweet potato and add in sage leaves. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Three Cheese Filling:</b></div><div class="MsoNormal">Mix the three cheeses in a small mixing bowl until well combined.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Assembly:</b></div><div class="MsoNormal">Prepare pasta dough as the Semolina bag directs on the back of the packaging. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place 1 Tablespoon of filling onto pasta. Brush with egg wash around the edges and press the second sheet of pasta on top; making sure to also press out all the air. Cut into a circle by pressing it with a shot glass or cut into a square shape. Press the edges well with your fingers!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Drop fresh pasta into rapidly boiling salt water. Cook for about 5 minutes<span style="mso-spacerun: yes;"> </span>(about 2 more minutes after they begin to float in the water). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Toss with melted butter and freshly grated Parmesan cheese. </div><div class="MsoNormal"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-87742373464574227812011-11-30T19:38:00.000-08:002011-11-30T19:38:00.286-08:00Snickerdoodles Hidden with Peanut Butter...One of my families' holiday traditions is a Cookie Exchange. Friends are invited over to the house and show up with their favorite Christmas cookie recipe and ingredients. Everyone makes their batch of cookies together in the kitchen and then the cookies get baked off. When parting ways, everyone exchanges cookies leaving with a whole plate of various holiday cookies! This is a recipe would be perfect for a time like this!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eG__-ydVIzo/Trgn65gFUhI/AAAAAAAAAeY/jV5iAvnU5rs/s1600/IMG_2526.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-eG__-ydVIzo/Trgn65gFUhI/AAAAAAAAAeY/jV5iAvnU5rs/s400/IMG_2526.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter is hidden in the center!!!!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1NHT3i-fn9E/TrglMnzvbPI/AAAAAAAAAdI/Bh9qOQuhn10/s1600/IMG_2483.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1NHT3i-fn9E/TrglMnzvbPI/AAAAAAAAAdI/Bh9qOQuhn10/s400/IMG_2483.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cream this mixture: to whip air into the batter</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-BUt3nOCWqJg/Trglcl82e1I/AAAAAAAAAdQ/Lq7GnFxNBz8/s1600/IMG_2485.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-BUt3nOCWqJg/Trglcl82e1I/AAAAAAAAAdQ/Lq7GnFxNBz8/s400/IMG_2485.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Notice it is fluffy and light in color. Well "creamed'</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ecwzrpjkL44/TrgluH01JAI/AAAAAAAAAdY/grb49Xqr6Ds/s1600/IMG_2486.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ecwzrpjkL44/TrgluH01JAI/AAAAAAAAAdY/grb49Xqr6Ds/s400/IMG_2486.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-cQQYArLYTQE/TrgmBsXeJpI/AAAAAAAAAdg/fJ7mUT7VXAk/s1600/IMG_2488.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-cQQYArLYTQE/TrgmBsXeJpI/AAAAAAAAAdg/fJ7mUT7VXAk/s400/IMG_2488.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The snickerdoodle dough</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4KaX-fVGUcs/TrgmRqk_ZQI/AAAAAAAAAdo/8K3oz612r5U/s1600/IMG_2496.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4KaX-fVGUcs/TrgmRqk_ZQI/AAAAAAAAAdo/8K3oz612r5U/s400/IMG_2496.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flatten the dough balls into the 1/4" disks.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-NGwCzcBex2M/TrgmjSecGII/AAAAAAAAAdw/IbMecOzUh7k/s1600/IMG_2501.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-NGwCzcBex2M/TrgmjSecGII/AAAAAAAAAdw/IbMecOzUh7k/s400/IMG_2501.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spoon a small dollop of peanut butter on each disk of dough.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-c1raKO2LWcA/Trgm3AfkfDI/AAAAAAAAAd4/R2SLzxTBfrM/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-c1raKO2LWcA/Trgm3AfkfDI/AAAAAAAAAd4/R2SLzxTBfrM/s400/IMG_2503.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place another disk on top of the peanut butter and press the edges well!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-fkxzj77cOxg/TrgnIHCf5cI/AAAAAAAAAeA/5PZdlP8h45I/s1600/IMG_2504.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-fkxzj77cOxg/TrgnIHCf5cI/AAAAAAAAAeA/5PZdlP8h45I/s400/IMG_2504.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll in Cinnamon-Sugar mixture.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gpy5nLbF4mU/TrgnXE2al_I/AAAAAAAAAeI/9Z-vM_gSQYE/s1600/IMG_2523.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Gpy5nLbF4mU/TrgnXE2al_I/AAAAAAAAAeI/9Z-vM_gSQYE/s400/IMG_2523.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perfectly baked to light golden color.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4qxASnsVp98/TrgnpKulhKI/AAAAAAAAAeQ/rgj0Pqw4qUo/s1600/IMG_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4qxASnsVp98/TrgnpKulhKI/AAAAAAAAAeQ/rgj0Pqw4qUo/s400/IMG_2525.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-__absMJN60E/TrgoIqqrzpI/AAAAAAAAAeg/mf7OOpVJFtY/s1600/IMG_2527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-__absMJN60E/TrgoIqqrzpI/AAAAAAAAAeg/mf7OOpVJFtY/s400/IMG_2527.JPG" width="400" /></a></div><div style="text-align: center;"><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Snickerdoodles Hidden with Peanut Butter</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 24 cookies</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 cup butter, room temperature</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 ½ cup white sugar</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">2 eggs</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">½ teaspoon vanilla extract</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">2 ¾ cup all purpose flour</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">2 teaspoons cream of tartar*</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">1 teaspoon baking soda</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">¼ teaspoon salt</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">½ teaspoon cinnamon</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">¼ teaspoon nutmeg</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Filling:</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">¼ cup creamy peanut butter</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman";">Cinnamon-sugar Mixture:</span></b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">3 Tablespoons sugar</span></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">3 teaspoons cinnamon</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Cream (Tip 1) butter, sugar and eggs until light and fluffy. Stir in vanilla. Add flour, cream of tartar, baking soda, salt, cinnamon and nutmeg; mix until just combined. Place plastic wrap over the dough and chill for 1 hour (Tip 2). </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Roll 1½ teaspoon size dough balls in your palms and then flatten into a disk (about ¼” thick). Add a ½ teaspoon of peanut butter in the center. Roll and flatten another disk of dough to place on top of the dough with the peanut butter. Purse the edges of the dough well to trap the peanut butter into the middle. Roll into the cinnamon-sugar mixture to coat the outside. Place onto an ungreased cookie sheet. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: "Times New Roman";">Bake at 350 degrees (F) for 9 minutes. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Tip 1: </b>To “cream” means to whip the batter with hand beaters or a whisk by hand until the batter becomes lighter in color and fluffy. This is a process of incorporating air into your batter. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Tip 2: </b>It is important that you chill the batter if you want your cookies to end up chewy and fluffy. It is important that the butter is firm before you put the cookies into the oven for baking. This will keep the structure of the cookie as it bakes and the end result will be a deliciously fluffy yet chewy cookie.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>*</b>Cream of Tartar<b style="mso-bidi-font-weight: normal;">: </b>There is not a good substitute for this product. Do <u>not</u> even try substituting with baking powder or baking soda. I tried and the cookies ended up with a crumbly texture and far from chewy and soft like I prefer.</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-74401000343266309312011-11-23T18:29:00.000-08:002011-11-23T18:29:00.748-08:00Pumpkin Scones with White Chocolate Cinnamon Glaze...Snuggle by the fire, heat up some coffee or cocoa and enjoy a healthy version of a sweet Fall treat!<br />
<br />
This recipe has less sugar and fat that most scones so you can can keep off the pounds this holiday season. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-DiCOCg2jXBo/Tr1ucoHN0QI/AAAAAAAAAow/Q1a318kNREQ/s1600/IMG_2554.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-DiCOCg2jXBo/Tr1ucoHN0QI/AAAAAAAAAow/Q1a318kNREQ/s400/IMG_2554.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pumpkin Scone with White Chocolate Cinnamon Glaze</td></tr>
</tbody></table><br />
<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-RDab9dEgPEo/Tr1qDHg4LtI/AAAAAAAAAm4/3wZlBU4McJ0/s1600/IMG_2530.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-RDab9dEgPEo/Tr1qDHg4LtI/AAAAAAAAAm4/3wZlBU4McJ0/s400/IMG_2530.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place dry mixture into Kitchen Aid.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-2qhwZmcuyGw/Tr1qTukm7AI/AAAAAAAAAnA/I6-XXNT2umk/s1600/IMG_2531.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-2qhwZmcuyGw/Tr1qTukm7AI/AAAAAAAAAnA/I6-XXNT2umk/s400/IMG_2531.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add chilled butter chunks.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-mCA0q8BC-oM/Tr1qkpMjCNI/AAAAAAAAAnI/VJxOL5Jfcqg/s1600/IMG_2532.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mCA0q8BC-oM/Tr1qkpMjCNI/AAAAAAAAAnI/VJxOL5Jfcqg/s400/IMG_2532.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can mash with the back of a fork instead.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-HFZxRn7-lTE/Tr1q5rjF77I/AAAAAAAAAnQ/ADrAUJCMemE/s1600/IMG_2533.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-HFZxRn7-lTE/Tr1q5rjF77I/AAAAAAAAAnQ/ADrAUJCMemE/s400/IMG_2533.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix until it resembles a course meal.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-lltAadzJTys/Tr1rLECCArI/AAAAAAAAAnY/pYLlrM69_gk/s1600/IMG_2534.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-lltAadzJTys/Tr1rLECCArI/AAAAAAAAAnY/pYLlrM69_gk/s400/IMG_2534.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Combine wet ingredients. </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-MrjGHcSDC5Q/Tr1rhief4KI/AAAAAAAAAng/6kvHj3UiZRk/s1600/IMG_2535.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-MrjGHcSDC5Q/Tr1rhief4KI/AAAAAAAAAng/6kvHj3UiZRk/s400/IMG_2535.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir wet ingredients.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--MuKEAKq8Og/Tr1r2SYKewI/AAAAAAAAAno/54eETL4dno8/s1600/IMG_2536.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/--MuKEAKq8Og/Tr1r2SYKewI/AAAAAAAAAno/54eETL4dno8/s400/IMG_2536.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fold the wet ingredients into the dry.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-UVE15_fXs2M/Tr1sLrvTvYI/AAAAAAAAAnw/v5x3jnwLvGg/s1600/IMG_2537.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-UVE15_fXs2M/Tr1sLrvTvYI/AAAAAAAAAnw/v5x3jnwLvGg/s400/IMG_2537.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix only until the mixture comes together in a dough ball.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-yY58v_Ltcmk/Tr1shG47wSI/AAAAAAAAAn4/3Ri7KfYBTno/s1600/IMG_2538.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-yY58v_Ltcmk/Tr1shG47wSI/AAAAAAAAAn4/3Ri7KfYBTno/s400/IMG_2538.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pat with your hands into a circle, using as little flour as possible.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BoY3o3b9kQA/Tr1syA5HD7I/AAAAAAAAAoA/uvS9BmLRdQE/s1600/IMG_2542+15-27-43.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-BoY3o3b9kQA/Tr1syA5HD7I/AAAAAAAAAoA/uvS9BmLRdQE/s400/IMG_2542+15-27-43.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut into evenly sized triangles. </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-cekaB5usmLg/Tr1tFDKRUOI/AAAAAAAAAoI/buH5KngTeqk/s1600/IMG_2545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-cekaB5usmLg/Tr1tFDKRUOI/AAAAAAAAAoI/buH5KngTeqk/s400/IMG_2545.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bake until they puff and slightly crack on the top.</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-HzwCQO-ZFo0/Tr1taXn_38I/AAAAAAAAAoQ/yBqpImpnfns/s1600/IMG_2546.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-HzwCQO-ZFo0/Tr1taXn_38I/AAAAAAAAAoQ/yBqpImpnfns/s400/IMG_2546.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Moist and yet still fluffy.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1DQvS31WYYE/Tr1trHnRrqI/AAAAAAAAAoY/0eQEDYE2pzc/s1600/IMG_2547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-1DQvS31WYYE/Tr1trHnRrqI/AAAAAAAAAoY/0eQEDYE2pzc/s400/IMG_2547.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Chocolate Cinnamon Glaze</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8uGbU3lILyo/Tr1t7Njok3I/AAAAAAAAAog/6vPA8bbTjog/s1600/IMG_2551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-8uGbU3lILyo/Tr1t7Njok3I/AAAAAAAAAog/6vPA8bbTjog/s400/IMG_2551.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Drizzle glaze over each scone and let it run down the sides.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-qWtdDrl47bg/Tr1uLvNPcyI/AAAAAAAAAoo/8orLJmzOEZg/s1600/IMG_2552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-qWtdDrl47bg/Tr1uLvNPcyI/AAAAAAAAAoo/8orLJmzOEZg/s400/IMG_2552.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Enjoy!</td></tr>
</tbody></table><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Pumpkin Scones with White Chocolate Cinnamon Glaze</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 8-10</div><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">1 cups all-purpose flour</div><div class="MsoNormal">1 cup whole wheat flour</div><div class="MsoNormal">1/4 cup sugar</div><div class="MsoNormal">1 Tablespoon baking powder</div><div class="MsoNormal">½ teaspoon baking soda</div><div class="MsoNormal">1/4 teaspoon salt</div><div class="MsoNormal">1 teaspoon ground cinnamon</div><div class="MsoNormal">1/4 teaspoon ground nutmeg</div><div class="MsoNormal">1/4 teaspoon ground cloves</div><div class="MsoNormal">1/8 teaspoon ground ginger</div><div class="MsoNormal">6 tablespoons cold butter, cut into 1-inch cubes</div><div class="MsoNormal">4 tablespoons honey</div><div class="MsoNormal">1/2 cup canned pumpkin puree</div><div class="MsoNormal">3 Tablespoons half-and-half</div><div class="MsoNormal">1 teaspoon vanilla extract</div><div class="MsoNormal">1 large egg</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Glaze:</div><div class="MsoNormal">¼ cup white chocolate chips</div><div class="MsoNormal">¼ teaspoon vanilla extract</div><div class="MsoNormal">¼ teaspoon cinnamon</div><div class="MsoNormal">3 Tablespoons milk</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the oven to 425 degrees (F). Line a baking sheet with a Silpat or parchment paper. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a kitchen aid bowl, add both flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Place the chilled butter chucks into the dry mixture and mix until it resembles a coarse meal and the butter pieces are the size of corn kernels. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small bowl, combine all the wet ingredients and pour into the dry mixture. Fold, stirring as little as possible just until the dough comes together. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the dough onto the counter and form it into a 7 inch circle (about ¼ inch thick) by patting it with your hands (use a small amount of flour if the dough is sticking to your hands or the counter). Cut into 8 to 10 triangles and place on prepared baking sheet, leaving a ½ inch gap for the scones to rise as they bake. Bake for 12-14 minutes and then remove from the oven and allow to cool. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Glaze</b>:</div><div class="MsoNormal">In a small bowl, melt the white chocolate chips (in 30 second increments to prevent burning). Stir in the vanilla, cinnamon and milk. Drizzle with a spoon over each scone and allow to dry before serving or storing in an airtight container. </div><div class="MsoNormal"><br />
</div><b style="mso-bidi-font-weight: normal;"><span style="font-family: Cambria; font-size: 12pt;">Prepare in advance: </span></b><span style="font-family: Cambria; font-size: 12pt;">Can be made 2-3 days in advance and either stored air tight in </span>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-38061568635791872412011-11-19T20:51:00.000-08:002011-11-21T22:33:40.531-08:00Pumpkin Apple Pecan "Easy as Pie"...This is a pie that has a homemade touch and is SO EASY, delicious as well as foolproof. I created this recipe because I am always stuck with the predicament at Thanksgiving time....Apple or Pumpkin Pie?? Well this is the perfect combination of the two flavors and will be your families new favorite.<br />
<br />
This recipe is dedicated to <a href="http://organizingpro.com/" target="_blank">Marcia Ramsland</a> and <a href="http://www.samsclub.com/sams/" target="_blank">Sam's Club</a>. I could not do the Holiday seasons without them! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-uRgSjqSmNM8/TsiDcCm2KzI/AAAAAAAAAsQ/hFakQ3uL8u4/s1600/IMG_0186.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uRgSjqSmNM8/TsiDcCm2KzI/AAAAAAAAAsQ/hFakQ3uL8u4/s400/IMG_0186.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cut off excess crust with a small knife. </td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-dp0O_dbWB5Q/TsiD3MxSgTI/AAAAAAAAAsY/VHLMw02g4dQ/s1600/IMG_0188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-dp0O_dbWB5Q/TsiD3MxSgTI/AAAAAAAAAsY/VHLMw02g4dQ/s400/IMG_0188.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Press the edges with your fingers to flute the crust.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LxoFu2MtgqM/TsiEMaDjWuI/AAAAAAAAAsg/iQB7CBNseac/s1600/IMG_0196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-LxoFu2MtgqM/TsiEMaDjWuI/AAAAAAAAAsg/iQB7CBNseac/s400/IMG_0196.JPG" width="400" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-mD1uqxnlniw/TsiEie0oeBI/AAAAAAAAAso/Lmm4Me9UK4s/s1600/IMG_0198.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-mD1uqxnlniw/TsiEie0oeBI/AAAAAAAAAso/Lmm4Me9UK4s/s400/IMG_0198.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Re-roll excess pie crust, cut in leaf shapes</td></tr>
</tbody></table><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Pumpkin Apple Pecan “Easy as Pie”</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: one 9” pie</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;">A delicious pie that is so very easy to make and still has a homemade touch.</i></div><br />
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<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">1 premade pie crust </div><div class="MsoNormal" style="text-indent: .5in;">(roll out kind rather than the kind that is already in the pie plate)</div><div class="MsoNormal" style="text-indent: .5in;">(Trader Joe’s has a great one!)</div><div class="MsoNormal">30 ounce can Libby's® 100% Pure Pumpkin Pie Mix</div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">5 ounce can Carnation® Evaporated Milk</div><div class="MsoNormal">21 ounce can White House® York Imperial Sliced Apples (or apple pie filling)</div><div class="MsoNormal">1/2 cup Planters® Deluxe Mixed Nuts (roasted), finely chopped</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the oven to 425 degrees (F.). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the pie dough in the bottom of a 9” pie plate. Cut off the scraps that hang over the edge with a small knife. Press the edges between your fingers to make a pattern in the crust. Set the prepared pie shell aside. Re-roll the extra dough and with a small knife cut into leaf shapes. Place on a baking sheet lined with tin foil. Bake the pie crust leafs for 10 minutes or until golden brown, set aside. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large bowl, combine canned pumpkin pie mix, eggs and evaporated milk. Stir until well incorporated. Pour in apple slices and roasted mixed nuts and stir until just combined. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Pour the filling mixture into prepared pie shell. Spread mixture smooth for even baking. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Bake at 425 degrees (F.) for 15 minutes. Then reduce baking time to 350 degrees (F.) for 40-50 minutes. The pie is ready when it does not juggle when gently shaken and the crust is golden brown. Once the pie has been baked fully and pulled from the oven, as it is still hot, place the pie crust leaves on top in pattern.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Allow the pie to cool 20-30 minutes for easier slicing. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve cold or slightly warmed. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Brenna’s favorite additions to the pie:</i></b></div><div class="MsoNormal">Vanilla ice cream </div><div class="MsoNormal">Carmel sauce</div><div class="MsoNormal">Whipped cream</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Store in the fridge, well covered for up to 3 days. Re-heat in a 350 degree (F.) oven for 20 minutes before serving. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><br />
<span id="goog_1193855786"></span><span id="goog_1193855787"></span>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-13274130915669628452011-11-14T19:47:00.000-08:002011-11-21T22:10:38.308-08:00Thanksgiving Day Finger Sandwiches...<span style="font-size: small;">Lately, I have had the privileged of working alongside <a href="http://organizingpro.com/" target="_blank">The Organizing Pro--Marcian Ramsland</a> ! Visit her website at <a href="http://organizingpro.com/" target="_blank">organizingpro.com</a> and get some tips as to how she can help you "Simplify Your Life and the Season"!!!!</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Currently she is featured at <a href="http://www.samsclub.com/sams/homepage.jsp?pid=_GoogleAds_Branded_sams_club" target="_blank">Sam's Club</a> as their Holiday Food and Entertaining Program Spokes Person. I have gotten the opportunity to come alongside her to create recipes that use Sam's Club ingredients so take a look at what is in store!</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vdms4zRCasw/Tr2GT46S5UI/AAAAAAAAAo4/ZYQaCy0bZPI/s1600/Thanksgiving+Day+Finger+Sandwiches+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-Vdms4zRCasw/Tr2GT46S5UI/AAAAAAAAAo4/ZYQaCy0bZPI/s320/Thanksgiving+Day+Finger+Sandwiches+1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Vdms4zRCasw/Tr2GT46S5UI/AAAAAAAAAo4/ZYQaCy0bZPI/s1600/Thanksgiving+Day+Finger+Sandwiches+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Vdms4zRCasw/Tr2GT46S5UI/AAAAAAAAAo4/ZYQaCy0bZPI/s640/Thanksgiving+Day+Finger+Sandwiches+1.JPG" width="640" /></a></div><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Thanksgiving Day Finger Sandwiches</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 16 mini appetizer sandwiches</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;">The perfect appetizer for a Thanksgiving Holiday party-it’s the traditional turkey meal all-in-one!</i></div><div align="center" class="MsoNormal" style="text-align: center;"><i style="mso-bidi-font-style: normal;">This is just the dish to have the day after Thanking to re-use your leftovers!</i></div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><style>
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</style> </div><div class="MsoNormal">2 packages <b style="mso-bidi-font-weight: normal;">Artisan Fresh™ Ciabatta Rolls</b> (8 ct.)</div><div class="MsoNormal">10-14 oz. <b style="mso-bidi-font-weight: normal;">Burgers' Smokehouse Smoked Turkey</b> OR <b style="mso-bidi-font-weight: normal;">Burgers' Smokehouse City Ham</b>*; sliced</div><div class="MsoNormal">1 ½ cups <b style="mso-bidi-font-weight: normal;">Stove Top Stuffing</b></div><div class="MsoNormal">1 cup <b style="mso-bidi-font-weight: normal;">Idahoan Real Mashed Potatoes</b></div><div class="MsoNormal">½ cup <b style="mso-bidi-font-weight: normal;">Artisan Fresh™ Cranberry-Orange Relish</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Preparation:</b></div><div class="MsoNormal">With a bread knife, cut each Cibatta Roll in half, to become an open-face sandwich. </div><div class="MsoNormal">Following the directions on the box, prepare the Stove Top Stuffing (bring water and butter to a boil, add stuffing, cover and let set). Also, as instructed by the manufacturer’s directions, prepare the Idahoan Real Mashed Potatoes (just add water and heat). </div><div class="MsoNormal">Slice the Burgers' Smokehouse Smoked Turkey OR Burgers' Smokehouse City Ham into ¼ inch slices and set on a plate. Heat in microwave for 2 minutes (or until hot). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Assembly:</b></div><div class="MsoNormal">To assemble each sandwich spread 1 ½ teaspoons of cranberry relish on the bottom bun and 1 Tablespoon of mashed potatoes on the top bun. Build onto the sandwich with 1 ½ Tablespoons of stuffing and 2-3 slices of turkey/ham. Carefully combine the bottom and top buns to create your Thanksgiving sandwich. Slice in half or thirds and place on a serving platter. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Leftovers:</b> This recipe is very versatile. Add any or all of your Thanksgiving day leftovers into this sandwich! You will be so happy to enjoy Thanksgiving without the hassle of preparation the day after!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*If you prefer to not purchase an entire <b style="mso-bidi-font-weight: normal;">Burgers' Smokehouse Smoked Turkey</b> OR <b style="mso-bidi-font-weight: normal;">Burgers' Smokehouse City Ham</b> you can opt to purchase <b>Tyson® Premium Ham</b></div><div class="MsoNormal">or <b>Oscar Mayer® Oven Roasted Turkey Breast </b></div><div class="MsoNormal"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-31460491956120300592011-11-10T18:33:00.000-08:002011-11-21T22:11:08.066-08:00Re-Stuffed Spaghetti Squash with Turkey Meatballs...<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Beautiful presentation and easy clean up....what more could you want?! Simply serve the Spaghetti Squash right in it's own shell. This can even be made ahead of time and baked right before serving for the ultimate convenience for holiday meals!<br />
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<tr><td class="tr-caption" style="text-align: center;">Re-Stuffed Spaghetti Squash with Turkey Meatballs</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rM7RFcKzkVg/Trg-C60ccRI/AAAAAAAAAlI/t9DPX_z-zOo/s1600/IMG_2520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-rM7RFcKzkVg/Trg-C60ccRI/AAAAAAAAAlI/t9DPX_z-zOo/s400/IMG_2520.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--LUiTuTV5Vs/Trg3omo37WI/AAAAAAAAAiA/YgqShAxe380/s1600/IMG_2476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/--LUiTuTV5Vs/Trg3omo37WI/AAAAAAAAAiA/YgqShAxe380/s400/IMG_2476.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spaghetti Squash</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-nZVlMbGFkog/Trg32BHr7cI/AAAAAAAAAiI/Y_NjkXZUMqA/s1600/IMG_2477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-nZVlMbGFkog/Trg32BHr7cI/AAAAAAAAAiI/Y_NjkXZUMqA/s400/IMG_2477.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poke tip of knife into center, use rocking motion. BE CAREFUL!</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-PYCXsVVSfF0/Trg4GXAcTcI/AAAAAAAAAiQ/AV6R2Iym_K0/s1600/IMG_2478.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-PYCXsVVSfF0/Trg4GXAcTcI/AAAAAAAAAiQ/AV6R2Iym_K0/s400/IMG_2478.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove insides</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g92bgKYcSMY/Trg4UTUTMzI/AAAAAAAAAiY/6Bq6Om-fv20/s1600/IMG_2479.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-g92bgKYcSMY/Trg4UTUTMzI/AAAAAAAAAiY/6Bq6Om-fv20/s400/IMG_2479.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With a spoon discard the seeds.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-QS-KCh9-QGA/Trg4jNoMp8I/AAAAAAAAAig/eufHNqsuwH4/s1600/IMG_2482.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-QS-KCh9-QGA/Trg4jNoMp8I/AAAAAAAAAig/eufHNqsuwH4/s400/IMG_2482.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place face-down on a baking sheet with a lip.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-IKW9alYk1Rw/Trg7JKfBMJI/AAAAAAAAAj4/jc1NhjJgRWc/s1600/IMG_2506.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-IKW9alYk1Rw/Trg7JKfBMJI/AAAAAAAAAj4/jc1NhjJgRWc/s400/IMG_2506.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ok if the outside gets roasted. Make sure you just don't dry out the flesh inside.</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Zmtma8hjg2o/Trg7WXDYMlI/AAAAAAAAAkA/pVH259Ou7kk/s1600/IMG_2507.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Zmtma8hjg2o/Trg7WXDYMlI/AAAAAAAAAkA/pVH259Ou7kk/s400/IMG_2507.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Scrape the flesh with a fork to make spaghetti strings (already baked).</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-gjKYKh9AETw/Trg7lUzY0zI/AAAAAAAAAkI/O55OysjQevo/s1600/IMG_2508.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gjKYKh9AETw/Trg7lUzY0zI/AAAAAAAAAkI/O55OysjQevo/s400/IMG_2508.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just like spaghetti! </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NWBPaU2C468/Trg72sKdwMI/AAAAAAAAAkQ/jQdN3S7kY_I/s1600/IMG_2509.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-NWBPaU2C468/Trg72sKdwMI/AAAAAAAAAkQ/jQdN3S7kY_I/s400/IMG_2509.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After scraping out all the insides, save the shell of the squash for re-stuffing.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-5TbQbUUKfUo/Trg4xhBIu3I/AAAAAAAAAio/WjDjYQQ3y_M/s1600/IMG_2489.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-5TbQbUUKfUo/Trg4xhBIu3I/AAAAAAAAAio/WjDjYQQ3y_M/s400/IMG_2489.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meatball ingredients</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nG2ozZBOD28/Trg5UJ4NExI/AAAAAAAAAi4/o3-h-a3qSzU/s1600/IMG_2491.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-nG2ozZBOD28/Trg5UJ4NExI/AAAAAAAAAi4/o3-h-a3qSzU/s400/IMG_2491.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll mixture in your hands to create meatball.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kYTI7fiLzb4/Trg5j8iFVaI/AAAAAAAAAjA/bRajdDbRfs4/s1600/IMG_2492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-kYTI7fiLzb4/Trg5j8iFVaI/AAAAAAAAAjA/bRajdDbRfs4/s400/IMG_2492.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-iOXzdTsBTVs/Trg5wcH_QcI/AAAAAAAAAjI/04bcCHK2LRY/s1600/IMG_2494.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-iOXzdTsBTVs/Trg5wcH_QcI/AAAAAAAAAjI/04bcCHK2LRY/s400/IMG_2494.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute in oil at medium heat. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3uFnf3VsWX8/Trg6MRw8PnI/AAAAAAAAAjY/d5eckC1OpGY/s1600/IMG_2497.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-3uFnf3VsWX8/Trg6MRw8PnI/AAAAAAAAAjY/d5eckC1OpGY/s400/IMG_2497.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown all the edges of the meatballs.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-StcX7iSNDVs/Trg5AyB0aAI/AAAAAAAAAiw/6sCmXmEPk-M/s1600/IMG_2490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-StcX7iSNDVs/Trg5AyB0aAI/AAAAAAAAAiw/6sCmXmEPk-M/s400/IMG_2490.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients for re-stuffing.</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--ADF1XQPUkc/Trg59tI2SEI/AAAAAAAAAjQ/qflYTBz6qV8/s1600/IMG_2495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--ADF1XQPUkc/Trg59tI2SEI/AAAAAAAAAjQ/qflYTBz6qV8/s400/IMG_2495.JPG" width="400" /></a></div><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-x20c88Jp4Sc/Trg6Y5hSNlI/AAAAAAAAAjg/9z1vp6NGDks/s1600/IMG_2498.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-x20c88Jp4Sc/Trg6Y5hSNlI/AAAAAAAAAjg/9z1vp6NGDks/s400/IMG_2498.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Saute onions in the same pan/oil as the meatballs. Saute a few minutes</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Dz63rjs-rlU/Trg66SuCCBI/AAAAAAAAAjw/I4PQyKKn-78/s1600/IMG_2505.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Dz63rjs-rlU/Trg66SuCCBI/AAAAAAAAAjw/I4PQyKKn-78/s400/IMG_2505.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add tomatoes, continue to saute until tomatoes wilt and release their juices. </td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-1_BJMHJnSns/Trg8ZWcq1FI/AAAAAAAAAkg/H-eDDu2ERq4/s1600/IMG_2512.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-1_BJMHJnSns/Trg8ZWcq1FI/AAAAAAAAAkg/H-eDDu2ERq4/s400/IMG_2512.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place all the ingredients into the spaghetti squash strings. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Time to re-stuff the Spaghetti Squash shells.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Sprinkle with more cheese and boil until the cheese melts/browns</td></tr>
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</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Re-Stuffed Spaghetti Squash with Turkey Meatballs</span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 4</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">1 large spaghetti squash</div><div class="MsoNormal">1 pound ground turkey</div><div class="MsoNormal">5 gloves garlic (divided), minced</div><div class="MsoNormal">1 small white onion (divided), diced</div><div class="MsoNormal">Salt and Pepper</div><div class="MsoNormal">2 cups cherry tomatoes, cut in half</div><div class="MsoNormal">5 Tablespoons grapeseed oil *</div><div class="MsoNormal">1 ½ teaspoons Italian Herbs</div><div class="MsoNormal">5 gloves garlic (divided), minced</div><div class="MsoNormal">4 oz. Feta cheese</div><div class="MsoNormal">4 oz. Shredded Mozzarella </div><div class="MsoNormal">pinch red pepper flakes ( if you like spicy)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the oven to 375 degrees (F). </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Split the Spaghetti squash open with a very sharp knife digging the point of the knife into the center of the squash and with a rocking motion, carefully open up the squash. Place on a cookie sheet with a lip or a 13x9 inch baking dish (lined with tin foil) face down (Tip 1). Bake for 50-60 minutes. You know it is cooked when you can take a fork and scrape the squash into “spaghetti strings”. Once the squash has been fully shredded into strings and all of the insides placed into a large bowl; save the outer portion of the squash for re-stuffing later. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a medium bowl, combine ground turkey, 2 cloves of minced garlic, ¼ cup diced white onion and a dash of both salt and pepper. Mix well and then with your hands form the mixture into 1” meatballs. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat up a large skillet to medium heat. Add 3 Tablespoons grapeseed oil. Once the oil is hot, add the meatballs. Cook all of the meatballs, turning every 3 minutes or so to allow them to brown and cook on all sides. After about 10 minutes of slow cooking the meatballs, check to see if they are no longer pink in the middle. If so, they are ready to be placed into the bowl with the prepared spaghetti squash. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">With the same pan used to cook the meatballs, add the rest of the oil (2 Tablespoons) and sauté the onions for 3 minutes. Add the cherry tomatoes and cook another 6-7 minutes. Add garlic, herbs and red pepper flakes continuing to cook the mixture until the tomatoes begin to slightly break down and release their juices.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the tomato mixture, Feta and Mozzarella to the spaghetti squash and meatball mixture. Toss well and then place all of the mixture back into the spaghetti squash shell. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Turn the oven to broil and place the re-stuffed spaghetti squash into the oven for 5 minutes or until the top/cheese begins to brown. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Remove from the oven and serve hot!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Tip 1: </b>I have tested to see the best results in the texture and flavor of cooking the spaghetti squash. I prefer baking the squash face-down (as opposed to face-up) for it does not over brown the flesh (causing dryness) yet instead it basks in it’s own stem to make for easier shredding. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Grapeseed Oil<b style="mso-bidi-font-weight: normal;">: </b>I prefer to use Grapeseed oil in this recipe because it can withstand higher temperatures than olive oil and will prevent the oil from smoking if the pan gets too hot. Olive oil or canola oil can be substituted and used if you prefer.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Make ahead: </b>Prepare recipe as directed above up through re-stuffing the squash. Sprinkle with cheese and then cover with foil and store in an airtight container. Freeze (up to 1 month) or refrigerate (up to 3 days). To serve hot, remove from freezer (let thaw for 1 day in the fridge) or fridge. Place into a 350 degree (F) oven (with foil still on) and bake for 20-30 minutes (or until hot in the center). Remove the foil and broil for 5 minutes</div><br />
<span id="goog_2107357738"></span><span id="goog_2107357739"></span>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-18392660212761800552011-11-09T22:24:00.000-08:002011-11-21T22:31:15.948-08:00Brenna Bowers is published...Thank you Sam's Club!<a href="http://organizingpro.com/" target="_blank">Marcia Ramsland</a>, author of <a href="http://www.organizingpro.com/store.html" target="_blank"><i>Simplify Your Holidays</i></a>, thinks a great way to create a memorable ending to your holiday meals is to have a simple, decadent dessert for the whole family to enjoy. At <a href="http://www3.samsclub.com/meals/recipes/decadent-chocolate-lava-cake-cinnamon-topping-recipe">Sam's Club</a>, she shares one of her holiday favorites from her culinary friend, Brenna Bowers. It's love at first forkful once the chocolate oozes out of these little liquid chocolate lava cakes and the cinnamon topping adds the taste of the season!<br />
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VISIT SAM'S CLUB AT <a href="http://www3.samsclub.com/meals/recipes/decadent-chocolate-lava-cake-cinnamon-topping-recipe">http://www3.samsclub.com/meals/recipes/decadent-chocolate-lava-cake-cinnamon-topping-recipe</a> TO SEE THE COMPLETE RECIPE!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-rMIMMnOsoC0/TrtsiJlB4XI/AAAAAAAAAmg/XfLU9dXeSwM/s1600/IMG_2444.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-rMIMMnOsoC0/TrtsiJlB4XI/AAAAAAAAAmg/XfLU9dXeSwM/s400/IMG_2444.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">By Brenna Bowers</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-sPBVIOZPmmw/Trts1UPxS3I/AAAAAAAAAmo/REZnQtXsldQ/s1600/IMG_2445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-sPBVIOZPmmw/Trts1UPxS3I/AAAAAAAAAmo/REZnQtXsldQ/s400/IMG_2445.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">By Brenna Bowers</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-xMO9OJFY7pQ/TrttIlbhqFI/AAAAAAAAAmw/tb_B4dj5A6M/s1600/IMG_2446.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-xMO9OJFY7pQ/TrttIlbhqFI/AAAAAAAAAmw/tb_B4dj5A6M/s400/IMG_2446.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">By Brenna Bowers</td></tr>
</tbody></table><div style="text-align: center;"><br />
</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-12107533645981898052011-11-07T12:44:00.000-08:002011-11-21T22:12:03.110-08:00Deviled Eggs for a Crowd...In a hurry to make a homemade appetizer? Stop looking further--this recipe is just for YOU! Most importantly it is tasty and easy to make! Get cooking!<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-bibQ2aZp24Q/TrLLssO7p_I/AAAAAAAAAbg/ATFpR-onHfk/s1600/Deviled+Eggs+%2528Brenna%2529+%25282%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-bibQ2aZp24Q/TrLLssO7p_I/AAAAAAAAAbg/ATFpR-onHfk/s400/Deviled+Eggs+%2528Brenna%2529+%25282%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brenna's Deviled Eggs</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OwfPl-AjCAc/TrLLtWTtRHI/AAAAAAAAAbo/NUEyK44EfVY/s1600/Deviled+Eggs+%2528Brenna%2529+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-OwfPl-AjCAc/TrLLtWTtRHI/AAAAAAAAAbo/NUEyK44EfVY/s400/Deviled+Eggs+%2528Brenna%2529+%25283%2529.jpg" width="400" /></a></div><br />
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</style> </div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 17pt; line-height: 115%;">Deviled Eggs</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 10pt; line-height: 115%;">Author: Brenna Bowers</span></div><div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;"><span style="font-family: "Times New Roman"; font-size: 10pt; line-height: 115%;">Makes: 28 half eggs (14 whole eggs)</span></div><div align="center" class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;"><br />
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</style> </div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Ingredients:</span></b><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;"></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">14 whole eggs</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">6 Tablespoons mayo</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">1 Tablespoons cider vinegar</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">2 teaspoons Dijon mustard</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">½ teaspoons Worcestershire</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Pinch of salt and white pepper</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">1 stalk of green onion, minced (garnish)</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Dusting of paprika (garnish)</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;"><br />
</div><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;"></span></b><br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Directions:</span></b></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Perfect Hard Boiled Eggs:</span></b><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;"> Place a large pot of cold water on the stove. Place whole eggs into the water and turn on heat. Once the water begins to boil (rapid bubbles form), turn off the heat, cover with a lid and set a timer for 8 minutes. Once the timer rings, remove the eggs from the hot water into a bowl of ice water.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Peel each egg and slice in half with a clean knife. Place the whites onto a fancy plate and the yolks into a large mixing bowl. To the yolks, add mayo, vinegar, mustard, Worcestershire, salt, pepper and whisk well. Place mixture into a piping bag with large star tip (#7).</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Pipe the egg mixture back into the egg whites.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">To garnish: mince the green onion and sprinkle a little on each egg. Dust each egg with a light dusting of paprika for color.</span></div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><br />
</div><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt; line-height: 115%;">Chill until ready to serve. </span></div><br />
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<div></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div><div style="text-align: left;"></div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0tag:blogger.com,1999:blog-7789909487217772199.post-57655561553790784152011-11-03T18:38:00.000-07:002011-11-21T22:12:27.118-08:00Roasted Tomato Focaccia with Chive Cream Cheese....The flavors in this recipe are out of this world! The more fresh the ingredients you use, the better the taste! I enjoy getting my food from farmer's markets or local farmers to get what is in season and to learn more about the process of how the product is made or grown. Use garden fresh tomatoes for this recipe and you will wow your eaters!<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PbQzCMHwlkE/TrMiMYy5ZaI/AAAAAAAAAc4/8OawQQXoUe0/s1600/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-PbQzCMHwlkE/TrMiMYy5ZaI/AAAAAAAAAc4/8OawQQXoUe0/s400/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted Tomato Focaccia with Chive Cream Cheese</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XWh67IRfxns/TrMgfo48tII/AAAAAAAAAco/dkPaebMVa8A/s1600/IMG_3196.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-XWh67IRfxns/TrMgfo48tII/AAAAAAAAAco/dkPaebMVa8A/s400/IMG_3196.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Focaccia dough as it is rising</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KeUeyzSNAP8/TrMij9gCgDI/AAAAAAAAAdA/E9HZR4NiTIY/s1600/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-KeUeyzSNAP8/TrMij9gCgDI/AAAAAAAAAdA/E9HZR4NiTIY/s400/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mRmM0P6R12I/TrMhmCZC44I/AAAAAAAAAcw/KNJlEJ7X0wA/s1600/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-mRmM0P6R12I/TrMhmCZC44I/AAAAAAAAAcw/KNJlEJ7X0wA/s400/Roasted+Tomato+Focaccia+with+Chive+Cream+Cheese+2.JPG" style="cursor: move;" width="400" /></a></div><div style="text-align: center;"><br />
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</style> </div><div style="text-align: center;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><b><span style="font-family: "Times New Roman"; font-size: 17pt; line-height: 115%;">Roasted Tomato Focaccia with Chive Cream Cheese </span></b></div><br />
<div style="text-align: center;"></div><br />
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</style><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Author: Brenna Bowers</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: center;"><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Serving: Four 6" rounds</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Ingredients:</span></b>
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">1 fresh yeast cube or 1 packet dry instant yeast
(20-25g)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">1 Tablespoon honey</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">1 1/3 cup warm water (300g)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">4 Tablespoons olive oil (25 g), divided</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">3 ½ - 4 cups all purpose flour (500g)</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">1 1/2 teaspoon salt, divided</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">4 cloves of garlic, minced</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">3 medium Roma tomatoes, cut in ¼” slices</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">4 ounces Chive Cream Cheese</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><span style="font-family: "Times New Roman"; font-size: 12pt;">Dash ground pepper</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; mso-layout-grid-align: none; mso-pagination: none; punctuation-wrap: simple; text-autospace: none;"><b><span style="font-family: "Times New Roman"; font-size: 12pt;">Directions:</span></b><span style="font-family: "Times New Roman"; font-size: 12pt;"></span></div><span style="font-family: "Times New Roman"; font-size: 12pt;">Mix yeast, honey and warm
water in a small bowl and let activate about 10 minutes (you want to see
bubbles).</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;">Place flour and 1
teaspoon salt in a large mixing bowl. Make a whole in your flour and pour in
the wet mixture and add 2 Tablespoons olive oil. Mix little by little with a
fork to form a ball and then begin to knead when it is too hard to stir with a
fork. Knead for about 8-10 minutes adding flour only if sticking to your hands
or the countertop. Once well mixed, place in a bowl that has been sprayed with
oil and cover with a towel or loosely with saran wrap so that a crust does not
form. Let rise for at least double in size (this time period depends on how
warm your house is) (if it is cool, cover the bowl with plastic wrap and place
in a less than 100 degree (F) oven) (best if you place the bowl covered with
plastic wrap in the fridge overnight (8-12 hours) and use the next day).</span><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;">Preheat the oven to 500
degrees (F). Cover two baking sheets with parchment paper. Cut the dough into 4 pieces and form each
piece into a circular 6 inch disk. Place the dough on the sheet trays. Drizzle
1 Tablespoon of olive oil over the top of each round and sprinkle with the
remaining salt and all of the crushed garlic. Cover lightly with saran wrap and
allow it to rise and get to room temperature until about 1 ½-2 inches thick.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;">Layer the slices of tomato (slightly overlapping) on
top of the focaccia and sprinkle with black pepper. Place in a 500°F oven and bake
for about 12-15 minutes or golden brown. Turn the oven to broil. Place small
pieces of Chive Cream Cheese on top of the tomatoes and place under the broiler
for 2 minutes (or until the cheese browns).</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;"><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman"; font-size: 12pt;">Serve hot or cold. </span>
</div><div class="MsoNormal"></div>
<span style="font-family: "Times New Roman"; font-size: 10pt;">
</span>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com1tag:blogger.com,1999:blog-7789909487217772199.post-339367265606333792011-11-02T18:00:00.000-07:002011-11-21T22:12:56.161-08:00Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola...This is a simple slider to make but not simple in flavor! You are bound to enjoy these burgers....just give them a try! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MMJ_9w36D9Q/Tq-BPYZg2vI/AAAAAAAAAaQ/5229uMyivp8/s1600/Turkey+Burgers+with+Carmelized+Onion+and+Gorgonzola+%2528Brenna%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-MMJ_9w36D9Q/Tq-BPYZg2vI/AAAAAAAAAaQ/5229uMyivp8/s400/Turkey+Burgers+with+Carmelized+Onion+and+Gorgonzola+%2528Brenna%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola </td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-eUXMXWKht0c/Tq-F4lAYnUI/AAAAAAAAAa4/SvysenbmTyU/s1600/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25284%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://2.bp.blogspot.com/-eUXMXWKht0c/Tq-F4lAYnUI/AAAAAAAAAa4/SvysenbmTyU/s640/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25284%2529.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using a Grill Pan to grill the Turkey Burger Sliders.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-0iGGHuqif7s/Tq-GP1W_-OI/AAAAAAAAAbI/61wziGcr_HM/s1600/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25288%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="216" src="http://1.bp.blogspot.com/-0iGGHuqif7s/Tq-GP1W_-OI/AAAAAAAAAbI/61wziGcr_HM/s400/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25288%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Turn at a 90 degree angle to make perfect grill marks.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-E8YLPDoBJjo/Tq-GfH87qSI/AAAAAAAAAbQ/bM2MpivnZrM/s1600/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%252810%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-E8YLPDoBJjo/Tq-GfH87qSI/AAAAAAAAAbQ/bM2MpivnZrM/s400/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%252810%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgonzola Spread</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ZoJ8oWkzvoU/Tq-FqCv7FQI/AAAAAAAAAaw/s9Rzq9cJIGs/s1600/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25283%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZoJ8oWkzvoU/Tq-FqCv7FQI/AAAAAAAAAaw/s9Rzq9cJIGs/s400/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25283%2529.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembly ...a layer of Gorgonzola and Caramelized Balsamic Onions</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jp-aMCgo7T4/Tq-GI-xYNrI/AAAAAAAAAbA/qgjvzRiaeGo/s1600/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25287%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-jp-aMCgo7T4/Tq-GI-xYNrI/AAAAAAAAAbA/qgjvzRiaeGo/s640/Turkey+Burgers+with+Carmelized+Onions+and+Gorgonzola+%2528Brenna%2529+%25287%2529.JPG" width="480" /></a></div><br />
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<div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: 18pt;">Turkey Burgers with Caramelized Balsamic Onions and Gorgonzola </span></div><div align="center" class="MsoNormal" style="text-align: center;">Author: Brenna Bowers</div><div align="center" class="MsoNormal" style="text-align: center;">Serving: 6 mini sliders</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients:</b></div><div class="MsoNormal">6 mini slider bun, Trader Joe's</div><div class="MsoNormal">1 pound lean ground turkey</div><div class="MsoNormal">dash salt and pepper</div><div class="MsoNormal">1 Tablespoon olive oil</div><div class="MsoNormal">1 yellow or white onion, sliced in ¼” </div><div class="MsoNormal">¼ cup balsamic vinegar</div><div class="MsoNormal">2 Tablespoons honey</div><div class="MsoNormal">8 oz. (1 cup) crumbled Gorgonzola Cheese (or Blue Cheese), divided</div><div class="MsoNormal">¼ cup Greek yogurt</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions:</b></div><div class="MsoNormal">Preheat the grill to medium-high heat (or oven to 400 degrees F).</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a small bowl, mix ground turkey, salt and pepper with your hands. Once the ground turkey is evenly mixed, portion into 6 patties. Form the patties between your hands, applying pressure so it will not fall apart on the grill. Place the patties on an oiled, hot grill and cook on either side for about 3-5 minutes. Check that the internal temperature reaches 160 degrees (F). Set aside for assembly.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">In a large sauté pan, add the oil and turn onto medium-low heat. Add the onions and sauté for 5 minutes, stirring occasionally. Add the balsamic vinegar once the onions begin to brown. Simmer the onions until the balsamic is evaporated and the liquid is gone. Stir in the honey and remove from the heat. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Microwave ½ cup of the Gorgonzola crumbles in a small bowl for 30 seconds and stir in Greek yogurt.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Slice the mini slider buns in half. Spread a light layer of the melted Gorgonzola mixture on each bun and top with caramelized balsamic onions, crumbled Gorgonzola, and a slider patty. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve hot and enjoy!!!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ahead of time:</b></div><div class="MsoNormal">Grill the patties ahead of time to “rare” and place into the freezer. Prepare the rest of the ingredients and place into the fridge (up to 3 days before the party). </div><div class="MsoNormal">When ready to serve, bake the patties for about 7 minutes in a 350 degree (F) oven to heat them back up. Continue assembly as stated above.</div><div class="MsoNormal"><br />
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</div>Brenna Bowershttp://www.blogger.com/profile/12814963960930266406noreply@blogger.com0