tag:blogger.com,1999:blog-48268890759675846952024-03-19T02:52:47.827-04:00dinner or dessertdinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-4826889075967584695.post-45544891841259839842014-06-17T22:11:00.000-04:002014-06-17T22:11:36.461-04:00jalapeño popper grilled cheese sandwiches<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ-omVcc5TFCEtOaVgwbYp261NNmazesqN7CMrDXrBdZwZyr_Hzz6JLLUNZX2fjUdmfMLhrPTnblJH1nUGwxcr0iDOFO-ZT5ss3Xlm7hpIx1QhszpRmo_S9sXmyCPQI5SXRbrofvoY_0/s1600/IMG_3930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQ-omVcc5TFCEtOaVgwbYp261NNmazesqN7CMrDXrBdZwZyr_Hzz6JLLUNZX2fjUdmfMLhrPTnblJH1nUGwxcr0iDOFO-ZT5ss3Xlm7hpIx1QhszpRmo_S9sXmyCPQI5SXRbrofvoY_0/s1600/IMG_3930.JPG" height="640" width="506" /></a></div>
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Ok guys, I know it's been awhile but I am so excited about this recipe. I wasn't sure what to call this recipe because it has all of the makings of a good jalapeño popper: roasted jalapeños, cheese and bacon but I used pimento cheese instead of cream cheese. I know I know, I fancied up a classic. And I love a classic grilled cheese sandwich with white bread and american cheese but this one was a nice change. I mean the bread is even jalapeño cheddar, it doesn't get much better than that! I made the pimento cheese from scratch but you could totally use store bought pimento cheese to cut down on ingredients and time. I would definitely recommend Whole Foods pimento cheese, it has gouda in it...so good! And despite the 90 degree weather in Charlotte right now, I served these sandwiches with <a href="http://iambaker.net/tomato-soup/">healthy tomato soup</a> and it hit the spot. </div>
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<b>Jalapeño Popper Grilled Cheese Sandwiches</b></div>
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makes 4 sandwiches</div>
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<i>for the Pimento cheese: </i></div>
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4 ounces cream cheese, softened</div>
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2 cups sharp cheddar cheese, grated</div>
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1/4 cup mayonaisse</div>
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1/4 cup pimentos, drained</div>
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1 tsp garlic powder</div>
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1 tsp onion powder</div>
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1 jalapeño, diced (optional)</div>
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salt and pepper to taste</div>
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<i>for the sandwiches:</i></div>
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10 jalapeños, seeded and cut in half lengthwise</div>
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8 slices of thick cut bacon, cooked</div>
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8 slices Cheddar Jalapeño bread, sliced (I used La Brea from Harris Teeter)</div>
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3 tablespoons butter, softened </div>
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Using an electric mixer, mix together all of the pimento cheese ingredients until well blended. Set aside.</div>
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Cook the bacon according to the package instructions and set aside.</div>
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Place the jalapeño peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf of the oven and broil the jalapeños until the skin has blackened, about 5 to 9 minutes. Once blackened, place the peppers in a zip-lock bag and cool them for 15 to 20 minutes. Once cooled, remove the blackened skins from the peppers.</div>
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Butter the outside of 8 slices of bread and then spread the pimento cheese, jalapeños and bacon on each sandwich. Heat a non-stick grill pan over medium heat and grill each sandwich until golden brown, about 2 minutes per side. </div>
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Serve immediately. </div>
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And for my Charlotte friends, La Brea bakery is hosting a sampling tour throughout Charlotte in the month of June where you can get complimentary loaves and coupons so be on the lookout around town! </div>
dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com692tag:blogger.com,1999:blog-4826889075967584695.post-70523457176017561142013-06-16T22:28:00.002-04:002013-06-16T22:30:19.037-04:00rice krispy treat macarons<div class="separator" style="clear: both; text-align: center;">
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Were you sick of looking at the green juice post for the past 3 months? Yeah, I was too... so I made one of my favorite desserts to help you forget I've been MIA for the past few months. I've been day dreaming about macarons ever since I made the <a href="http://www.dinnerordessert.com/2012/11/cinnamon-biscoff-macarons.html" style="color: blue;">cinnamon biscoff macarons</a> last year. But why do they have to take so long to make (like 2 plus hours)? When I started doing some research online, I realized there were lots of abbreviated macaron recipes out there.</div>
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I decided to go for it and cut the following steps out of this recipe: I didn't let my egg whites age or get to room temperature, didn't sift the dry ingredients three times and didn't let them sit out 45 minutes to dry. By cutting all of these steps out, these macarons took less than hour start to finish. </div>
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And I can honestly say these were just as good as the cinnamon biscoff macarons that took me double the time to make. The rice krispy macaron shells were perfectly crispy and chewy and the marshmallow fluff buttercream is seriously heaven, so fluffy and creamy. </div>
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<b>Rice Krispy Treat Macarons</b></div>
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makes 25 macaron sandwiches</div>
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<i>for the macarons:</i></div>
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<i><span class="Apple-style-span" style="font-style: normal;">45 grams finely ground up rice krispies</span></i></div>
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200 grams powdered sugar</div>
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65 grams almond meal/flour</div>
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95 grams egg whites (I didn't use room temperature)</div>
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35 grams granulated sugar</div>
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<i>for the marshmallow fluff buttercream:</i></div>
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1/2 cup room temperature butter, softened </div>
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3.5 ounces (1/2 jar) of marshmallow fluff</div>
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1 cup powdered sugar</div>
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1/2 tsp vanilla</div>
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1/4 cup crushed rice krispies</div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat the oven to 280</span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">°F. Line two baking sheets with parchment paper and set aside. Print the macaron template <a href="http://thedailypalette.com/wp-content/uploads/2011/07/macaron-template-11x17.jpg" style="text-decoration: none;"><span class="Apple-style-span" style="color: blue;">here</span></a> and slide this under the parchment paper (don't forget to remove it before you slide the macarons in the oven!). </span></span></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Pulse rice krispies, powdered sugar and almond meal together in a food processor until it forms a fine powder. Sift 1 time and set dry mixture aside in a large bowl.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">In a stand mixer with the whisk attachment add your weighed out egg whites and granulated sugar beating on medium-high speed until stiff peaks form, it will take about 4-5 minutes. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="line-height: 18px;">Fold the stiff egg whites into the dry mixture, mixing only until combined. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Transfer batter to a large pastry bag fitted with small round pastry tip and pipe rounds onto parchment paper using your macaron template. Hold the pastry bag straight up and squeeze straight down and let the batter form a circle on it's on. If you want to smooth the small peaks in the center of the cookies, wet your finger with water and lightly push down on the peaks to ensure smooth, flat macarons. </span></span></span><br /><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></span><span class="Apple-style-span" style="line-height: 18px;">Once you have piped all the macarons, light bang the cookie sheets on the counter to release any air bubbles in the cookies.</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Bake macarons for 20-22 minutes. Let them cool on the baking sheet, do not fill them until they have completely cooled. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">To make the buttercream filling:</span><br /><span class="Apple-style-span" style="line-height: 18px;"><br /></span><span class="Apple-style-span" style="line-height: 18px;">Cream the butter and marshmallow fluff together. Slowly add in the powdered sugar and scrape down sides of the bowl after each addition. Lastly add vanilla and crushed rice krispies and beat until creamy. Pipe filling onto a cooled macaron shell and sandwich with another shell and repeat until all shells are used. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Store the macarons in the fridge and let them sit out for 10-15 minutes before serving. </span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Recipe adapted from <a href="http://picky-palate.com/2013/05/22/frosted-flakes-macarons/">Picky Palate</a></span></span></div>
dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com179tag:blogger.com,1999:blog-4826889075967584695.post-34196809205313425572013-02-18T07:40:00.001-05:002013-02-18T07:42:08.245-05:00green juice {in a blender}<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHlkM-o8xcNgwAr81ur0gEzOBlTzzResInkkQZnTKp31IAOhMzlYfSAgA5xH9ZVAzOwh0IiHfcY4fNjgr6cj83mPAI9wgKUMtY-WfZy_4E5aAeoeUT_oNsAe6Jz2q-ba5NvH3_kpIae0/s1600/greenjuice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwHlkM-o8xcNgwAr81ur0gEzOBlTzzResInkkQZnTKp31IAOhMzlYfSAgA5xH9ZVAzOwh0IiHfcY4fNjgr6cj83mPAI9wgKUMtY-WfZy_4E5aAeoeUT_oNsAe6Jz2q-ba5NvH3_kpIae0/s640/greenjuice.jpg" width="426" /></a></div>
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Currently, this green juice is one of my favorite things. Don't let the color scare you, the taste makes up for the color (kinda?). You would never know this juice was packed with kale because it tastes like freshly squeezed green apple juice, lemon and a hint of cucumber. I got curious about green juice after hearing so much about juice cleanses. I've never attempted a juice cleanse but for how much I enjoy this green juice, I can't say I'd hate it. I love drinking all of those fruit/veggie juices they sell in grocery stores, like Naked juices, because they make me feel like I'm getting a decent serving of veggies (and yes, lots of sugar). And because I'm always looking for ways to eat more veggies, I decided to give homemade juice a try. <br />
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So this is where I tell you, I don't have a juicer. Obviously, I would love a juicer one day but they are so expensive! After a little research, I decided to try making green juice in my Vitamix and it worked surprisingly well. By using a blender, I have to take an extra step and strain the mixture to get the juice but I tell myself that a blender is much easier to clean than a juicer so it's a fair trade off.<br />
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Just a few notes:<br />
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If you want to drink the juice immediately than use cold fruits and veggies, your juice will taste so much better!<br />
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Also, this juice can be refrigerated for up to 24 hours, making it a perfect grab and go breakfast.<br />
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And you will have about a cup of pulp leftover which I save and add to my smoothies during the week.<br />
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Now go make and love green juice, you can't use the 'I don't have a juicer' excuse anymore.<br />
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<b>Green Juice {in a blender}</b><br />
makes 1 serving<br />
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6 kale leaves, stems removed and leaves coarsely chopped<br />
1 green apple, diced<br />
1 cucumber, diced<br />
2 stalks of celery, diced<br />
1/2 lemon, peeled<br />
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Add cucumber, celery, kale, apples and lemon to the blender (in that order) and blend until very smooth (takes about 2 minutes on high with Vitamix). You will need to use a tamper or spoon to get it moving at first.<br />
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Strain mixture with a strainer or a cheese cloth. If you don't want any pulp in your juice, strain mixture through twice. <br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com221tag:blogger.com,1999:blog-4826889075967584695.post-75051195261014402902013-01-25T07:42:00.003-05:002013-01-25T07:50:31.543-05:00pulled pork mac & cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vJREFWL5gvkHcGTqw1gswFwogaAE_XNI2CqzYqq7Y8_CgkZERZNfuxzbvCzHswcFWTZOYILtvs99yQJYaba7hXfZeqggdxKVIxdww9gXUQKAz-xe3aZGyiC6z39DtEPoWZMqyqWs114/s1600/porkmacncheese3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vJREFWL5gvkHcGTqw1gswFwogaAE_XNI2CqzYqq7Y8_CgkZERZNfuxzbvCzHswcFWTZOYILtvs99yQJYaba7hXfZeqggdxKVIxdww9gXUQKAz-xe3aZGyiC6z39DtEPoWZMqyqWs114/s640/porkmacncheese3.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">I've always had a thing for mac and cheese or really anything cheesy for that matter. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">So when the Wisconsin Milk Marketing Board asked to create a mac and cheese recipe inspired by a classic dish, the first thing that came to mind was a grilled cheese sandwich. Because, well, it doesn’t get any more classic than a grilled cheese!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">This mac and cheese is inspired by one of my favorite grilled cheese sandwiches (from a local Charlotte restaurant), that layers tender pulled pork, cheddar cheese, gruyere cheese and onions between two pieces of buttery Texas toast. Pork and cheese are rarely paired together making this dish such a treat. The pasta is undercooked initially and then baked with caramelized onions, Gruyere/Cheddar cheese sauce, pulled pork, and Texas toast crumbles until it is perfectly creamy and warm. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Check out the <a href="http://www.30days30waysmacandcheese.com/">30 Days 30 Ways Mac & Cheese blog</a> for the next month to see what mac and cheese creations other participating food bloggers came up with. I know I can't wait to try this <a href="http://www.30days30waysmacandcheese.com/?p=2185">Pancetta Mac & Cheese Panini</a>. </span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br /></span></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">And check out the <a href="http://www.dinnerordessert.com/2012/01/breakfast-mac-and-cheese.html" target="_blank">breakfast mac and cheese </a>I created for the mac and cheese blog last year!</span></span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b>Pulled Pork Mac and Cheese</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Serves 6</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">12 ounces dried pasta (I used pasta shells)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 tablespoons butter</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 tablespoons olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 onion, coarsely chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">½ teaspoon garlic salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">salt and pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 tablespoons all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 cups whole milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 tablespoons barbeque sauce</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 cups (12 ounces) Wisconsin Sharp Cheddar Cheese, grated</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 cup (4 ounces) Wisconsin Gruyere Cheese, grated</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">One 2 lb smoked pork shoulder, pulled (store bought or homemade*)</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 pieces of Texas toast, baked according to package and crumbled</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Directions:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat oven to 350°F. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 6 minutes for shells. Drain and set aside. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Heat a large pot over medium-low heat. Add 3 tablespoons of butter, olive oil, onions, garlic salt, salt and pepper. Cook for 20-30 minutes, stirring occasionally until golden brown in color and caramelized. Increase heat to medium and stir the flour and 1 tbsp of butter into the onions and whisk constantly for 2-3 minutes to create a roux. Add in milk and barbeque sauce, whisking constantly, and stir for another 5 minutes until slightly thickened. Reduce heat to medium-low and add in grated cheese. Continue to stir until sauce is creamy and cheese has melted. Stir in shells and then pulled pork. Transfer mac and cheese to an oven safe baking dish and sprinkle with Texas toast crumbles. Bake for 15 minutes or until light golden brown. </span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">*To
make the pork at home, put the seasoned pork in a large roasting pan
and cover with foil. Roast the pork at 300°F until the meat is falling
off the bone, about 5 to 6 hours. Cool until warm enough to handle,
about 1 hour. Once cooled, shred the pork by hand into 2 inch pieces. </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">To reheat this dish, just add a few tablespoons of milk and stir. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i>Disclaimer: this recipe was developed by me for Wisconsin Milk Marketing Board , all opinions are my own. </i></span></div>
dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com325tag:blogger.com,1999:blog-4826889075967584695.post-44458577173071943852013-01-11T07:38:00.002-05:002013-01-21T19:11:09.608-05:0030 minute skillet lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuCADhN-E8vDpCIg24osftoBPsUYsjWc6XVMQV1fC5W47pJCd8_V_tfUb_p8cmr3tNCHDAgTQGpp-lB2G7eUhVr0InMPWZCqCVDKITeNN6WE6dny4Cma9Rqjwv6OCJAeQm5VqW9KAQso/s1600/skilletlasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnuCADhN-E8vDpCIg24osftoBPsUYsjWc6XVMQV1fC5W47pJCd8_V_tfUb_p8cmr3tNCHDAgTQGpp-lB2G7eUhVr0InMPWZCqCVDKITeNN6WE6dny4Cma9Rqjwv6OCJAeQm5VqW9KAQso/s640/skilletlasagna.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">In my family, when we eat lasagna we always skip the ricotta and load up on bechamel sauce. Bechamel is a roux made with flour, milk and lots of butter. The thing about bechamel sauce, you have to constantly stir it for close to 30 minutes to get it right. So after living through 20-something years thinking I only liked lasagna with bechamel sauce, I was completely surprised when I couldn't stop eating my grandma's ricotta- filled lasagna a few years ago. Unfortunately, both my mom's and grandma's lasagna recipes take close to an hour just to bake. Whereas this recipe takes less </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">than 30 minutes to make, start to finish...meaning I can make lasagna any night of the week! And for being such a quick dinner, it really has great flavor and can easily be reheated. </span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Skillet Beef Lasagna </span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">serves 4</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 (6.8 ounce) All Natural Jones Golden Beef Sausage Links</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">8 ounces lasagna noodles, broken into thirds</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 tbsp canola oil</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 onion, diced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 garlic cloves, minced </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">2 (14.5 oz) cans of Italian diced tomatoes, drained</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 ounces fresh mozzarella cheese, sliced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">½ cup ricotta cheese</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">salt and pepper, to taste</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Directions:</span></b><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat oven to 400</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 21px;">°</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">F. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. Cook lasagna noodles according to the package and set aside. Heat a large oven safe skillet (I used a cast iron skillet) over medium heat and add oil. Once oil is hot, add onion and cook until softened, about 6 minutes. Add garlic and cook for one more minute. Stir in diced tomatoes, sausage pieces and lasagna noodles until everything is evenly distributed. Top with sliced mozzarella and scoops of ricotta cheese. Bake for 15 minutes or until sauce begins to bubble and cheese has melted. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><i>Disclaimer: this recipe was developed by me for <a href="http://www.jonesdairyfarm.com/" target="_blank">Jones Dairy Farm</a>, all opinions are my own. </i></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><br /></span></div>
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com202tag:blogger.com,1999:blog-4826889075967584695.post-86432754379446367492013-01-09T09:29:00.000-05:002013-01-21T19:11:24.766-05:00egg boats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgFbGkHQIhkibSAKjzb_5T2M4VKqvcsbTZG5tAgmj4FPG7j8bArwuPDMpEQrt2lH_ks_ZgqGu5d0y9JRFfy8p_-6ppq9sgqZhy7Q36iqC6uWkxjAP2ZLCMQOJoi1wtAXPGr0SR_DaXes/s1600/eggboats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvgFbGkHQIhkibSAKjzb_5T2M4VKqvcsbTZG5tAgmj4FPG7j8bArwuPDMpEQrt2lH_ks_ZgqGu5d0y9JRFfy8p_-6ppq9sgqZhy7Q36iqC6uWkxjAP2ZLCMQOJoi1wtAXPGr0SR_DaXes/s640/eggboats.jpg" width="426" /></a></div>
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I'm back to my normal routine after being on vacation over Christmas for two whole weeks visiting my family in California. Every morning I was at my parents house, I'd toast a slice of sourdough and top it with pastrami and Havarti for breakfast. I can't tell you how much I loved being able to sit and enjoy a hot breakfast with a fresh cappuccino on a weekday! But now that I'm back at work, I rarely make time to fix myself breakfast during the week so I save all my breakfast cooking (and mimosa drinking) for the weekends. These egg boats are a new breakfast favorite because they literally take less than five minutes to prep. Sourdough baguettes filled with sausage, eggs and lots of cheese, baked until hot and toasty... so so good!<br />
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Sausage Egg Boats</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Makes 4-6 servings</span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Ingredients:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">4 demi sourdough baguettes (I found them in the bakery section of the grocery store)</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">1 (7 ounce) package of Jones All Natural Golden Spicy Pork Sausage Links</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">8 eggs</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">½ cup heavy cream</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">8 ounces pepper jack cheese, grated</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">3 green onions, thinly sliced</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">salt and pepper, to taste </span></div>
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<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Directions:</span></b></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Preheat oven to 350</span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">°</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"> F.</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Cut and pull out the middle of all 4 sourdough baguettes, leaving ½ inch of bread in the bottom and on the sides. Set baguettes aside. Prepare sausage according to package directions. Cut links into bite-size pieces and set aside. In a medium bowl, lightly beat together the eggs and the cream. Whisk in remaining ingredients and sausage. Evenly divide and pour the mixture into each baguette boat. Place all 4 baguettes on a baking sheet and bake for 25-28 minutes or until set in the center. Allow boats to cool for 10 minutes, cut and serve. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;">Recipe inspired by <a href="http://spoonforkbacon.com/2012/01/baked-egg-boats/">Spoon Fork Bacon</a></span><br />
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<span style="font-size: small;"><em style="font-family: Georgia,"Times New Roman",serif;">Disclaimer: this recipe was developed by me for <a href="http://www.jonesdairyfarm.com/" target="_blank">Jones Dairy Farm</a>, all opinions are my own. </em></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><br /></span></div>
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dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com443tag:blogger.com,1999:blog-4826889075967584695.post-71105622636462740792012-11-20T07:40:00.000-05:002012-12-02T17:20:56.990-05:00cinnamon biscoff macarons<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vZEvPbx0dbJhQf58nx6VRB010pdJuujdWTUpRfrexakl0oke6OP5L3xw2Rc29ahM1wPIFl_gVClR5f3090lKvasXGGE0ETo0jhcmnZtGQzs8XB6rvLK2KJbFEaX-oOjbXmQe68IH7_I/s1600/cinnamonbiscoffmacaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vZEvPbx0dbJhQf58nx6VRB010pdJuujdWTUpRfrexakl0oke6OP5L3xw2Rc29ahM1wPIFl_gVClR5f3090lKvasXGGE0ETo0jhcmnZtGQzs8XB6rvLK2KJbFEaX-oOjbXmQe68IH7_I/s640/cinnamonbiscoffmacaron.jpg" width="490" /></a></div>
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I bought a kitchen scale over a year ago with all intentions of making macarons. I'd read how long and hard the process of making them could be and kept putting it off because I was so nervous I wouldn't get it right. But with help from my pro macaron-maker mom (through facetime) I made perfectly crispy, soft, chewy macarons on the first try! I couldn't be happier with how these macarons turned out and once you get the hang of the process, I don't think they would take nearly as long the second time around. These cookies have a light crispy shell, with a soft chewy center that is unlike any other cookie. Then you add the biscoff filling and they are irresistible, one of my favorite cookies I've ever baked!</div>
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Here are a few tips and tricks that will help you get leggy, crispy, soft, chewy macarons: </div>
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1. Use older eggs, like let your eggs sit in the fridge for a week or two</div>
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2. Always weigh everything before starting, it's so much easier</div>
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3. I would recommend using a mesh strainer to sift the dry ingredients</div>
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4. Let your macarons have time to 'mature' before eating. Meaning, after you bake and fill them, don't eat them for at least 24 hours. Let them sit in the fridge for at least a day. They are good when they come out of the oven but they are 10000x better after you let them sit for a day or two, trust me</div>
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<b>Cinnamon Macarons</b></div>
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makes 35 sandwich cookies</div>
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<i>for the cookies:</i></div>
7 ounces powdered sugar<br />
4 onces almond meal/flour<br />
1 1/2 tsp cinnamon<br />
4 large egg whites, at room temperature<br />
pinch of cream of tarter<br />
3 1/2 ounces granulated sugar<br />
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large pastry bag<br />
1/2 inch round pastry tip (I used #12 Wilton tip)<br />
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<i>for the biscoff filling:</i><br />
1 tbsp butter, softened<br />
1/2 c. marshmallow fluff<br />
1/2 c. creamy biscoff<br />
3/4 c. powdered sugar<br />
2-4 tbsp whole milk<br />
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat the oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">375</span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">°F. Line two baking sheets with parchment paper and set aside. Print the macaron template <a href="http://thedailypalette.com/wp-content/uploads/2011/07/macaron-template-11x17.jpg">here</a> and slide this under the parchment paper (don't forget to remove it before you slide the macarons in the oven!). </span></span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Pulse 1/3 of the powdered sugar, cinnamon and all of the almond meal together in a food processor until it forms a fine powder. Pour this mixture into a mixing bowl along with the remaining powdered sugar and sift 3 times. Set aside. </span></span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">In the bowl of a stand mixer fitted with a wire whip attachment, whisk whites and cream of tarter on medium speed until foamy and slightly bubbly. Gradually add granulated sugar until incorporated and scrape down sides of bowl and increase mixer speed to high, whisking until very stiff and glossy. Note: when you pull the beater out of the egg whites, my egg whites stuck to the beater and created a crater in the bowl. This is how stiff you want your egg whites to be. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></span>
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Fold in 1/2 of the sifted dry mixture to the egg white mixture and continue until it has all been added and the mixture is smooth. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><br /></span></span></span>
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">Transfer batter to a large pastry bag fitted with small round pastry tip and pipe rounds onto parchment paper using your macaron template. Hold the pastry bag straight up and squeeze straight down and let the batter form a circle on it's on. If you want to smooth the small peaks in the center of the cookies, wet your finger with water and lightly push down on the peaks to ensure smooth, flat macarons. </span></span></span><br />
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<span class="Apple-style-span" style="line-height: 18px;">Once you have piped all the macarons, light bang the cookie sheets on the counter to release any air bubbles in the cookies. Let cookies stand on cookie sheet for 45 minutes or until they no longer stick to your finger when lightly touched. </span><br />
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<span class="Apple-style-span" style="line-height: 18px;">Bake one sheet at a time for 10-12 minutes, rotating halfway though. Let macarons cool for 2-3 minutes on baking sheet and then transfer to a cooling rack. Let them cool before filling them.</span><br />
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<span class="Apple-style-span" style="line-height: 18px;">To make the filling:</span><br />
<span class="Apple-style-span" style="line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="line-height: 18px;">Cream the butter, biscoff and marshmallow fluff together. Slowly add in the powdered sugar and scrape down sides of the bowl after each addition. Lastly add milk and beat until smooth and creamy. Pipe filling onto a cooled macaron shell and sandwich with another shell and repeat until all shells are used. </span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><br /></span>
<span class="Apple-style-span" style="line-height: 18px;">Macaron recipe from Sur la table</span><br />
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<span class="Apple-style-span" style="line-height: 18px;"><br /></span>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com367tag:blogger.com,1999:blog-4826889075967584695.post-73258632215108293492012-10-28T17:47:00.000-04:002012-10-28T18:01:47.847-04:00 two-ingredient pumpkin muffins<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF-twsrLVXgU9bpKosGDAEBrw6Jq9THEBDWgOKtsf2LE4zjf4_aWjEqNPR6GWduinmGWZVrwVmZuFNCWiugwhuK5JNdAT1WufupAyHjqbBVM9NhU8yKqqBLUsARk2BntPFfC9OhM9EeU/s1600/2pumpkinmuffinstop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF-twsrLVXgU9bpKosGDAEBrw6Jq9THEBDWgOKtsf2LE4zjf4_aWjEqNPR6GWduinmGWZVrwVmZuFNCWiugwhuK5JNdAT1WufupAyHjqbBVM9NhU8yKqqBLUsARk2BntPFfC9OhM9EeU/s640/2pumpkinmuffinstop.jpg" width="426" /></a></div>
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Well it's been awhile! I've been cooking, just not blogging. Can't say I have any great excuse for not sharing any new recipes over the past few months. But hopefully this recipe makes you happy and you forgive me. You only need two ingredients! But if you want them to be extra pumpkin-y, then they are 3 ingredient muffins because you should add some pumpkin pie spice. My boss brought these into work for a breakfast pot luck and on the first bite, I had to know the recipe. They are so moist, like melt in your mouth and had the perfect amount of pumpkin spice. I could not believe when she told me they only had two ingredients in them, they tasted like they had a stick or two of butter in them. I couldn't wait to share the recipe because you can have hot pumpkin muffins in as little as 25 minutes, it's that easy. </div>
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Ok so now you are probably thinking... there is no way that nutty, buttery topping is only two ingredients. You're right. I tricked you a little. The picture shown below is of the muffins with no pecan topping, which are still amazing. But add a little butter, sugar and chopped pecans and they are unbelievably good. </div>
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<b>Two-Ingredient Pumpkin Muffins</b></div>
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makes 19 large muffins</div>
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<i>for the muffins:</i></div>
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1 box of spice cake mix</div>
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1 15 ounce can of pumpkin puree</div>
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1 1/2 tsp pumpkin pie spice, <i>optional</i></div>
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<i>for the pecan streusel:</i></div>
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1/4 c. chopped pecans</div>
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1/4 c. brown sugar</div>
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1/4 tsp cinnamon</div>
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1/4 c. flour</div>
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4 tbsp cold butter</div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat the oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">375</span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">°F. G</span></span></span></span>rease or line 19 muffin cups. </div>
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In a medium bowl, beat the pumpkin puree and the spice mix together until well combined. Spoon mixture evenly between 19 muffin cups. </div>
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If making the streusel -- </div>
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Combine chopped pecans, brown sugar, cinnamon and flour and stir together. Add the butter and mix until it resembles a crumble. Sprinkle topping on batter. </div>
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Bake muffins for 20-23 minutes or until set. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4svScP1KcPT814noy3Ro5yfWXk_ASMrgvz-fNA6b5rk8yHnRAw_AwfPqC420gWy54ENeucXgBVGqs2MTA8aoLEapNXurSXS1K7P62dm3Ik4lMwOHeGRfr6YVVFmd6W2uWsXok6dbX6Bo/s1600/2pumpkinmuffins.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4svScP1KcPT814noy3Ro5yfWXk_ASMrgvz-fNA6b5rk8yHnRAw_AwfPqC420gWy54ENeucXgBVGqs2MTA8aoLEapNXurSXS1K7P62dm3Ik4lMwOHeGRfr6YVVFmd6W2uWsXok6dbX6Bo/s640/2pumpkinmuffins.jpg" style="cursor: move;" width="426" /></a></div>
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com95tag:blogger.com,1999:blog-4826889075967584695.post-88139031454710854912012-08-06T06:00:00.000-04:002012-08-05T22:45:53.931-04:00lemon berry crumb cake<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopH97eCOfjgaktw0dodQn7h4dzTq0iOj6bhiLIw-bkGmEE_WWwPk09gxFP9Zc12zzXjhebQ9nZW06RpTJK_gNSTp6w_xEJNHPvZUd_Y7DTDjWJrrl2LnNpHcRQGZOtC043rLARh0Ya0E/s1600/BerryMomofukuCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiopH97eCOfjgaktw0dodQn7h4dzTq0iOj6bhiLIw-bkGmEE_WWwPk09gxFP9Zc12zzXjhebQ9nZW06RpTJK_gNSTp6w_xEJNHPvZUd_Y7DTDjWJrrl2LnNpHcRQGZOtC043rLARh0Ya0E/s640/BerryMomofukuCake.jpg" width="426" /></a></div>
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My mom gave me the <a href="http://www.amazon.com/gp/product/0307720497/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=030745195X&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=19J8FCSGWZ4R52VD9P21">Momofuku Milk Bar</a> cookbook for my birthday back in May and I've read it front to back. I love Christina Tosi's baking success story and mostly the fact that she isn't scared to share so many of her kitchen secrets in the cookbook. I won't give any of the secrets away but I will tell you that while the recipes can seem intimidating (example: one of her recipes calls for freeze dried corn), it always results in an incredible dessert. My mom and I made this lemon berry crumble cake that was inspired by Tosi and her layer cake techniques and absolutely loved it. This recipe is not in her cookbook, though I definitely felt more confident in my ability to assemble it after reading the cookbook. The bottom two vanilla cake layers are brushed with warm blueberry preserves, topped with homemade lemon curd, white chocolate berry milk crumbs and raspberry frosting (that tastes like real fruit!). To finish it off, the top cake layer is covered in raspberry frosting and sprinkled with lots of the white chocolate berry milk crumbs. Now go make this cake, it's worth all the work. Oh and the cake will keep in the freezer for up to two weeks, so it's the perfect dessert to make ahead of time for a special occasion.<br />
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Recipe here:<br />
<a href="http://projects.washingtonpost.com/recipes/2012/06/27/lemon-berry-crunch-cake/">http://projects.washingtonpost.com/recipes/2012/06/27/lemon-berry-crunch-cake/</a><br />
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<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com45tag:blogger.com,1999:blog-4826889075967584695.post-15787055484892572532012-07-06T07:00:00.000-04:002012-07-06T09:03:03.181-04:00berry crumble bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKuPdlvrd-UxjsowSHdd8DTUsDd6OBxpbjuZvsi3jnuEVQM8aYMgon93XHQxPnSfl_BqoT766_CeYahA5XWuD6U4VcJ_-9kAuF9RMBMIF8C2S7vQL10d6YKIwL9Udp0VRW00u9YmpQhM/s1600/berrycrumblebars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKuPdlvrd-UxjsowSHdd8DTUsDd6OBxpbjuZvsi3jnuEVQM8aYMgon93XHQxPnSfl_BqoT766_CeYahA5XWuD6U4VcJ_-9kAuF9RMBMIF8C2S7vQL10d6YKIwL9Udp0VRW00u9YmpQhM/s640/berrycrumblebars.jpg" width="462" /></a></div>
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I'm backkk! I know you missed me or at least my treats. Honestly, these berry crumble bars were too good not to share. Berries are the one millionth reason I love summer. When I walked into the grocery store today, I had the choice of raspberries, blueberries, strawberries or blackberries... all in one place! I'm like a pack rat when berry season comes around, I buy a ton and throw them in the freezer to find them a year later and make bars like these. Ha just kidding, I used fresh berries to make these but I will not think twice about making them again this fall with frozen berries. These bars have a buttery, shortbread crust, layered with sweet gooey berries, and a sprinkle of crumble on top... it doesn't get much easier. The hardest part of these bars is waiting for them to completely cool before cutting into them. I say that wait time is only necessary if these bars are going to make it out of your kitchen because I'm not sure mine will. I used blackberries and raspberries in these bars but strawberries or blueberries or any mix of them would work.<br />
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<b>Berry Crumble Bars</b><br />
makes 9x13 pan<br />
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<i>for the berry layer:</i><br />
5 c. berries (any mix of strawberries, raspberries, blackberries or blueberries)<br />
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juice of 1 lemon (about 1/4 c.)</div>
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1/4-1/2 c. sugar, depending on sweetness of berries</div>
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4 tsp of cornstarch (or 8 tbsp of all-purpose flour)<br />
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<i>for the crumble:</i></div>
1 c. sugar<br />
1 tsp baking powder<br />
3 c. all-purpose flour<br />
1 c. cold, unsalted butter -- grated<br />
1 egg<br />
1/4 tsp salt<br />
zest of 1 lemon<br />
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat the oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">375</span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 18px;">°F. Line or grease a 9x13 pan.</span></span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;">Stir together berries, lemon juice, sugar and cornstarch. Set aside. </span><br />
<span class="Apple-style-span" style="line-height: 21px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 21px;">In a medium bowl, whisk together sugar, baking powder, and flour. Using a pasty blender or your hands, mix the cold, grated butter and the egg into the flour mixture until it is crumbly. Spread half of this mixture in the 9x13 pan and pat down. Evenly spread the berry mixture over the crust. Sprinkle the remaining flour/butter mixture on top of the berry layer. Bake for 40-50 minutes or until berries are bubbly and crust is slightly golden. Cool bars completely before cutting into squares.</span><br />
<span class="Apple-style-span" style="line-height: 21px;"><br /></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">And make sure to check out the crumble creations from the lovely bloggers listed below, we started a recipe club last month and will be picking a new recipe each month to each make our own way!</span></span><br />
<span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><br /></span></span><br />
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<span class="Apple-style-span" style="line-height: 21px;">Parsley Sage at The Deep Dish: <a href="http://psdeepdish.blogspot.com/" style="color: #320763; text-decoration: none;" target="_blank">http://psdeepdish.<wbr></wbr>blogspot.com/</a></span><br />
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<span class="Apple-style-span" style="line-height: 21px;">Maureen at the Orgasmic Chef: <a href="http://www.orgasmicchef.com/" style="color: #320763; text-decoration: none;" target="_blank">http://www.orgasmicchef.<wbr></wbr>com/</a></span></div>
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<span class="Apple-style-span" style="line-height: 21px;">Matt at Grad School Chef: <a href="http://www.gradschoolchef.com/" style="color: #320763; text-decoration: none;" target="_blank">http://www.<wbr></wbr>gradschoolchef.com/</a></span></div>
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Claire at Simply Sweet Justice: <a href="http://www.simplysweetjustice.com/" style="color: #320763; text-decoration: none;" target="_blank">http://www.simplysweetjustice.<wbr></wbr>com</a></div>
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Adapted recipe from: <a href="http://www.ericasweettooth.com/2011/06/berry-crumble-bars.html">Erica's Sweet Tooth</a><br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com31tag:blogger.com,1999:blog-4826889075967584695.post-74469687770519817322012-06-01T07:45:00.004-04:002012-06-01T09:23:22.352-04:00italian cream cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmUAU370pEqjftbEbedGFNrr6Pc3d4uA9-mQMqS9tXRzVXimVyIpWwnnPg7c9nSlucRdk_JhiMI9sCwwM5BuYGKjjgmlMVEpij4pxdsdA30xEGicspl1Divl84rTNTRBIrD1wWZWYG4A/s1600/italiancremecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDmUAU370pEqjftbEbedGFNrr6Pc3d4uA9-mQMqS9tXRzVXimVyIpWwnnPg7c9nSlucRdk_JhiMI9sCwwM5BuYGKjjgmlMVEpij4pxdsdA30xEGicspl1Divl84rTNTRBIrD1wWZWYG4A/s640/italiancremecake.jpg" width="454" /></a></div>
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Italian cream cake is what I ask my mom to make me for my birthday or really any special occasion. It's my absolute favorite. My mom always uses <a href="http://www.myrecipes.com/recipe/italian-cream-cake-10000000394882/">this</a> Cooking Light Italian creme cake recipe but whenever I try to make it myself, it never turns out quite as good as hers. So I decided if I was going to make Italian cream cake myself, I wanted to try a different recipe to see how it compared. I found this Italian cream cupcakes recipe from <a href="http://www.confessionsofacookbookqueen.com/2012/01/italian-cream-cupcakes/">Confessions of a Cookbook Queen</a> that uses cream of coconut in the cupcakes and the frosting. For the first 20 years of my life I hated coconut and now it seems like I'm trying to make up for lost time because I can't seem to get enough now, the more coconut the better. I'd never used cream of coconut before and was curious so I decided to go for it. These cupcakes were a completely different flavor than my mom's Italian cream cake because of all the added coconut but they still turned out amazing. But that might not be saying much because I would eat almost anything sprinkled with toasted coconut and pecans!</div>
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<b>Italian Cream Cupcakes</b></div>
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makes 24 cupcakes</div>
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<i>for the cupcakes: </i></div>
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1 box French Vanilla cake mix</div>
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1 stick of butter, melted</div>
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4 eggs</div>
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1/2 c. cream of coconut (I found it in the Hispanic section of my grocery store)</div>
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1/2 c. water</div>
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3/4 c. pecans, finely chopped</div>
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1 1/2 c. sweetened shredded coconut</div>
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<br /></div>
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<i>for the frosting:</i></div>
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1 stick of butter, slightly softened</div>
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8 oz block cream cheese, softened</div>
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4 tbsp cream of coconut </div>
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3 c. powdered sugar</div>
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<br /></div>
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<i>for the topping: </i></div>
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1 c. sweetened shredded coconut </div>
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1/2 c. pecans</div>
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<span class="Apple-style-span" style="font-family: Georgia,Utopia,'Palatino Linotype',Palatino,serif; font-size: 13px; line-height: 18px;">Preheat the oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. Line or grease 24 muffin cups.</span></span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">In a medium bowl, combine cake mix, butter, eggs, cream of coconut and water. Beat on low speed for about a minute and then increase speed to medium high and beat for another minute. Fold in coconut and pecans. Fill muffin cups 2/3 full and bake for 12-15 minutes or until the toothpick test comes out clean. Let cupcakes cool before frosting.</span></span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">In a clean medium bowl, beat butter, sugar, cream cheese and cream cheese until combined. Slowly add powdered sugar and beat on low until combined. Increase mixer speed to high and beat for a minute and a half until frosting is light and fluffy. </span></span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">For the toasted coconut and pecan topping -- place the coconut and the pecans in a pan and turn the stove on medium heat. Stir constantly for 10 minutes or until coconut is golden brown. Once topping is toasted, set aside and let cool. Once cool, sprinkle on cupcakes.</span></span></span></div>
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<br /></div>
And make sure to check out the Italian cream cake creations from the
lovely bloggers listed below, we just started a recipe club and will be
picking a new recipe each month to each make our own way!<br />
<br />
<div>
Parsley
Sage at The Deep Dish: <a href="http://psdeepdish.blogspot.com/" target="_blank">http://psdeepdish.<wbr></wbr>blogspot.com/</a><br />
<div>
Maureen
at
the Orgasmic Chef: <a href="http://www.orgasmicchef.com/" target="_blank">http://www.orgasmicchef.<wbr></wbr>com/</a></div>
<div>
Matt
at
Grad School Chef: <a href="http://www.gradschoolchef.com/" target="_blank">http://www.<wbr></wbr>gradschoolchef.com/</a></div>
<div>
Claire
at
Simply Sweet Justice: <a href="http://www.simplysweetjustice.com/" target="_blank">http://www.simplysweetjustice.<wbr></wbr>com</a></div>
</div>
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<br /></div>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com70tag:blogger.com,1999:blog-4826889075967584695.post-12468663246448772722012-05-31T11:54:00.001-04:002012-05-31T11:55:47.809-04:00chipotle shrimp kabobs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_tzRREOgTnRBIiolk0ydbmeRzQ7b7IBXxMK7i_fEWTYipfAtAgj4aQZUBX6T7ioeSsnE617jvEEkljrfZRSrddU3Bi8VBZ8i4aTnjMf6Owdpx8rr6kh1ONRqKjq3U10IIJv3KRwxHks/s1600/chipotleshrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_tzRREOgTnRBIiolk0ydbmeRzQ7b7IBXxMK7i_fEWTYipfAtAgj4aQZUBX6T7ioeSsnE617jvEEkljrfZRSrddU3Bi8VBZ8i4aTnjMf6Owdpx8rr6kh1ONRqKjq3U10IIJv3KRwxHks/s640/chipotleshrimp.jpg" width="528" /></a></div>
By throwing a <a href="http://www.dinnerordessert.com/2012/05/foodbuzz-24x24-kabobs-from-around-world.html">Kabobs from Around the World party</a> on Saturday night as part of <a href="http://www.foodbuzz.com/24">June's Foodbuzz 24x24</a>, I found a new go-to summer meal. I love anything I can throw on the grill, it makes life so much easier. These chipotle shrimp kabobs were my favorite from the party, the sweet mango and onion cuts some of the spiciness of the chipotle pepper. I decided to try brining the shrimp before marinating it because I read in Cook's Illustrated (best food magazine ever) that it improves the taste and texture of the shrimp. I used salt and sugar in the brine because the salt helps improve the texture and the sugar adds flavor and as Cook's Illustrated puts it "promotes better browning." I'm not sure the brining made a huge difference but the shrimp did turn out great so I'll give partial credit to the brining and partial credit to the delicious marinade. <br />
<br />
<b>Chipotle Shrimp Kabobs</b><br />
<b><span class="amount"> </span></b><span class="amount">makes 20-30 small kabobs, depending on size of shrimp</span><b><span class="amount"></span></b><br />
<span class="amount"><br /></span><br />
<i><span class="amount">for the brine: </span></i><br />
<span class="amount"></span><span class="amount">1 pounds </span><span class="name">uncooked
large
shrimp, peeled and deveined (I used frozen but fresh works too)</span><br />
<span class="amount">1 cup of water</span><br />
<span class="amount">2 cups of ice</span><br />
<span class="amount">1/4 c. kosher salt</span><br />
<span class="amount">1/4 c. brown sugar</span><br />
<br />
<i><span class="amount">for the marinade:</span></i><b><span class="amount"> </span></b><br />
<span class="amount">1/8 cup </span><span class="name">packed brown sugar</span><span class="name"> </span><br />
<span class="name">1 chipotle peppers in adobo
sauce, chopped plus 1/8 cup adobo sauce</span><span class="name"> </span><br />
<span class="name">3 garlic cloves, minced</span><span class="amount"> </span><br />
<span class="amount">1 tablespoons </span><span class="name">water</span><span class="amount"> </span><br />
<span class="amount">1 tablespoons </span><span class="name">lime juice</span><span class="amount"> </span><br />
<span class="amount">1/2 tablespoon </span><span class="name">olive oil</span><span class="amount"> </span><br />
<span class="amount">1/8 teaspoon </span><span class="name">salt</span><span class="amount"> </span><br />
<br />
<span class="name">1 small sweet onion, cut into chunks</span><br />
<span class="name">1 mango, cut into cubes </span><br />
<span class="amount">skewers (soak in water for at least 30 minutes
before assembling kabobs) </span><br />
<br />
<span class="amount"><i> To make the brine: </i></span><br />
<span class="amount">Place thawed shrimp in water, sugar, salt mixture and refrigerate for 20 to 25 minutes. Remove from brine and set aside. </span><br />
<br />
<span class="amount"><i>To make the marinade:</i></span><br />
<span class="name">In a small saucepan, bring brown sugar, chipotle peppers, adobo sauce, garlic, water, lime juice, olive oil and salt to a boil. Reduce heat to medium-low and cook for 2 minutes, stirring constantly. Remove from heat and let cool completely. </span><br />
<span class="name"><br /></span><br />
<span class="recipeDetails"><span class="instructions">Transfer cooled marinade mixture to a large resealable plastic bag. Add the shrimp; seal bag and
turn to coat. Refrigerate for up to 2 hours. </span></span><br />
<br />
<span class="recipeDetails"><span class="instructions"><i>To make the skewers: </i></span></span><br />
<span class="name">Layer mango cube, onion chunk and shrimp on skewers. Repeat until you have about two inches free on each end of the skewer.Grill for 6 minutes, turning them once time or when the shrimp turn light pink. </span><br />
<span class="name"><br /></span><br />
<span class="name">Recipe from: <a href="http://www.tasteofhome.com/Recipes/Grilled-Chipotle-Shrimp">Taste of Home</a></span><br />
<br />
<span class="recipeDetails"><span class="ingredient"></span></span>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com40tag:blogger.com,1999:blog-4826889075967584695.post-78997195854666046272012-05-27T19:55:00.001-04:002012-05-27T21:23:55.238-04:00foodbuzz 24x24: kabobs from around the world (and beer too!)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrgAKx2PKUtCexWfwfYB3zc7yEW2WtivYD_vdnkKHZ6qJsJ96zZcBwRXIoGec1is-bqi0JN-H1kNA024Saexw7bBZFQkozQEeLcir4qAQ1GnGLXy-RLaoTbcFYREZy88H9Ztr_QAjIRY/s1600/Kabobs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /><img border="0" height="584" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtrgAKx2PKUtCexWfwfYB3zc7yEW2WtivYD_vdnkKHZ6qJsJ96zZcBwRXIoGec1is-bqi0JN-H1kNA024Saexw7bBZFQkozQEeLcir4qAQ1GnGLXy-RLaoTbcFYREZy88H9Ztr_QAjIRY/s640/Kabobs.jpg" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 18px;">This month Foodbuzz chose to sponsor my Kabobs from Around the World party idea! I had so much fun hosting a <a href="http://www.dinnerordessert.com/2011/08/foodbuzz-24x24-9-wonderful-desserts-of.html">Foodbuzz 24x24 party</a> last August and couldn't wait to do it again. </span><span class="Apple-style-span" style="line-height: 18px;">Foodbuzz 24x24 is where 24 food bloggers each host a dinner party or in this case a kabob party on the same day and share their parties on each of their blogs. I've always loved trying foods from around the world and by making bite- sized kabobs to represent flavors from different countries, you get a chance to taste travel to six different countries in one meal! To make the party a little more fun, I stocked up on beers from around the world to pair with each of the kabobs. If you decide to throw a similar party, I'd recommend having small drink glasses and arranging them into a beer flight so you can pair each mini kabob with the beer from that country. All the kabobs turned out great, but I'd say the favorite of the night was the Mexican kabob that layered chipotle shrimp with sweet onion and mango. Below is a list of all the kabobs I made for the party and I'll be sharing the recipes this week. </span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><i><span class="Apple-style-span" style="font-family: inherit;">Pictured--top left to right:</span></i></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Mexico: chipotle shrimp with sweet onions and mango -- paired with Dos Equis</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Greece: vegetable souvlaki served with homemade hummus -- paired with Aris beer</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Thailand: mango chicken -- paired with Chang beer</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">USA: low country shrimp boil kabobs -- paired with Abita Golden beer</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Jamaica: jerk chicken and pineapple -- served with Red Stripe beer</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Lebanon: kafta beef kabobs served with tzatziki sauce</span></span></div>
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<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: inherit;">Here's a closer look at each kabob:</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo-Bhi0TCKlD2wB12mh2rzeqvnzeTatBc_Gi02ITmU1u0oxoMfRHpecIvf60kqToYu5inZRDE37unyoN1ohvX0Ed0nf9WJoZk2Q1HzBO3g4xdiQJcrBbpOmTgL1Z0dSP2GbAU31wTV_w/s1600/kabobplate_text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbo-Bhi0TCKlD2wB12mh2rzeqvnzeTatBc_Gi02ITmU1u0oxoMfRHpecIvf60kqToYu5inZRDE37unyoN1ohvX0Ed0nf9WJoZk2Q1HzBO3g4xdiQJcrBbpOmTgL1Z0dSP2GbAU31wTV_w/s640/kabobplate_text.jpg" width="640" /></a></div>
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And can't forget the beer: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVx6WJZZutiLH50NSOafLljJys8XSO4e8k1kuN-sGXblyJUstKBggpggZKeWxGN5YXYDH-9TzkME2NEXbFoRv7707lOqDOtOsm9k0O0-RX3PAuLZWlFMsq-QjLPBaSG_1ehtOpqsrL_I/s1600/Beer_text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVx6WJZZutiLH50NSOafLljJys8XSO4e8k1kuN-sGXblyJUstKBggpggZKeWxGN5YXYDH-9TzkME2NEXbFoRv7707lOqDOtOsm9k0O0-RX3PAuLZWlFMsq-QjLPBaSG_1ehtOpqsrL_I/s640/Beer_text.jpg" width="640" /></a></div>
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I'll be posting the recipes for these kabobs throughout the week, so check back!<br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com53tag:blogger.com,1999:blog-4826889075967584695.post-55423723125546494362012-05-11T23:24:00.000-04:002012-05-27T19:49:14.110-04:00oatmeal peanut butter cup carmelitas<div class="separator" style="clear: both; text-align: center;">
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From the moment I meet someone, I want to know what they do, what their favorite restaurant is, what they ate for lunch and the list goes on. I've realized I mostly post my favorite foods, tell you I love them (which I really do) and leave you with a recipe. So this time I'm leaving you with a recipe and a little extra.<br />
<br />
My family moved around a lot when I was little. I was born in Nashville, TN, moved to Singapore for two years, then to Montreal, Canada and by the time I was 8 years old we settled in Raleigh, NC. Now I live and work in Charlotte, NC<br />
<br />
I studied abroad in Melbourne, Australia during college and day dream from my desk at least once a week about the Whitsunday Islands<br />
<br />
I wear a lot of black and grey, like a lot<br />
<br />
I don't drink coffee<br />
<br />
My all -time favorite desserts are oatmeal cookies (no raisins) and berry cobbler with ice cream<br />
<br />
I talk to my mom every day, most likely multiple times a day<br />
<br />
I can never have enough nail polish<br />
<br />
I hate mayonnaise, olives and mushrooms <br />
<br />
I sadly love Lifetime movies (especially True Movie Thursday's)<br />
<br />
My favorite TV show is The Good Wife<br />
<br />
My favorite restaurant is Mellow Mushroom <br />
<br />
I play in Excel all day, everyday (except the weekends)<br />
<br />
And as I'm typing these, all thoughts circle back to food...welcome to my life!<br />
<br />
Ok now to these bars. I just bought an <a href="http://www.amazon.com/Fantastic-Brownie-Pan-Individual-Brownies/dp/B003R7KZ6C">individual squares brownie pan</a> and couldn't wait to use it. These peanut butter cup carmelitas are made with an oat crust base, topped with a gooey peanut butter caramel made with sweet condensed milk and crunchy peanut butter and then sprinkled with oat topping, peanut butter cups and chocolate chips. Served warm and slightly melty... it doesn't get much better! Also, this recipe is simple to double if you want to make a 9x13 pan instead of an 8x8.<br />
<br />
<b>Peanut Butter Cup Carmelitas</b><br />
makes 8x8 pan<br />
<br />
1/2 butter, melted<br />
1/2 c. brown sugar, packed<br />
1/2 tsp baking soda<br />
1 c. old fashioned or quick cooking oats (I used old fashioned)<br />
1 1/4 c. all-purpose flour<br />
1/2 tsp salt<br />
1/4 c. peanut butter (I used crunchy)<br />
1/2 can sweetened condensed milk<br />
4 peanut butter cups, chopped<br />
1/2 c. milk chocolate chips (I used mini's)<br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;"><br /></span></span></span><br />
<span class="Apple-style-span" style="line-height: 21px;">Spray or line with parchment paper an 8x8 baking pan.</span><br />
<br />
In a medium bowl, stir together melted butter, brown sugar, baking soda, oatmeal, flour and salt until it's crumbly. Set 1 cup of this mixture aside. Pour remaining mixture in the bottom of prepared pan. Bake for 10-15 minutes or until light golden brown.<br />
<br />
In a separate small bowl, stir together the peanut butter and sweetened condensed milk. Once the crust is done baking, evenly pour and spread this peanut butter/condensed milk mixture over the top of the warm crust. Evenly sprinkle the reserved 1 cup of crumbly oat mixture you set aside and sprinkle chopped candy and chocolate chips on top. Bake for 25-30 minutes or until it doesn't jiggle in the middle.<br />
<br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com31tag:blogger.com,1999:blog-4826889075967584695.post-24921235774202583672012-04-23T22:33:00.001-04:002012-05-10T22:57:47.961-04:00biscoff cookie dough bites<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii695ljx5SDCgPuHWD1nchFW1kTIaSw1ZKXAcRfzYJV72L1tAzWLrHyHxr3uI6Q-NNAumsqjVj8HEGC-_wylqTj69MbNCqtGn-VQcSqpWn-TNCXs15X9NiMPH7NmwtDU8Bo1Jk9JpB7OI/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii695ljx5SDCgPuHWD1nchFW1kTIaSw1ZKXAcRfzYJV72L1tAzWLrHyHxr3uI6Q-NNAumsqjVj8HEGC-_wylqTj69MbNCqtGn-VQcSqpWn-TNCXs15X9NiMPH7NmwtDU8Bo1Jk9JpB7OI/s640/3.jpg" width="426" /></a></div>
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I have had an unopened container of Biscoff sitting in my pantry since Christmas. I had been searching for it the past year in Charlotte with no luck but finally found it in California when I was visiting my parents over Christmas. I think I did a little dance in the middle of the Whole Foods aisle when I found it, that stuff is not easy to get your hands on! So once I got home, I pushed it to the back of my pantry to save for a special occasion since I felt 99% sure it wouldn't show up in Charlotte anytime soon. And then, a few weeks ago... I found the creamy and crunchy versions of Biscoff at Wal-Mart! Of all places! So now that I know I have access to an unlimited supply of Biscoff I decided to break into the jar I had from Christmas. I wouldn't have used any of the Biscoff until I knew I could easily find more. Just like I don't want to wear my favorite sandals too often because I know when they get worn out I won't be able to find them again. Tell me I'm not the only one that thinks like this. </div>
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For all of you that can't find Biscoff, Trader Joe's started selling a cookie butter that is very very similar. And for those of you that don't have a Trader Joe's near you, I'm sorry! But you can order Biscoff <a href="http://www.amazon.com/Biscoff-Spread-14-oz/dp/B005IZHXGG">online</a>. It's worth searching out, so delicious and addicting. If you can manage to not eat the entire Biscoff jar by the spoonful then you have to try these cookies. These cookie dough balls are perfectly undercooked. I love the baked cookie chewy exterior and the cookie dough middle, can't get much better! And the fact that they are bite sized, makes it that much easier to justify eating half the batch. </div>
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<b>Biscoff Cookie Dough Bites</b></div>
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makes 30 cookie dough bites, using a 1 inch cookie scoop </div>
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2 c. all-purpose flour</div>
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1/2 tsp baking powder</div>
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3/4 tsp salt</div>
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6 tbsp butter, softened</div>
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1/2 c. biscoff spread (you could use peanut butter if you don't have biscoff)</div>
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1/2 c. light brown sugar, packed</div>
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1/4 c. granulated sugar</div>
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2 eggs</div>
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1 tsp vanilla extract</div>
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1/2 c.semi-sweet chocolate chips (I used mini's)</div>
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span></span></div>
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In a small bowl, whisk together flour, baking powder and salt. Set aside.</div>
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In a large bowl, beat butter, biscoff, and sugars together until light and fluffy. Beat in eggs and vanilla. Add half of the flour mixture to the butter mixture and beat together until combined. Add the remaining half of the flour mixture and mix until the dough just comes together. Stir in chocolate chips. Scoop into balls using a 1 inch cookie scoop or use your hands to roll the dough into balls. Place cookie balls onto a parchment lined baking sheet and bake for 8-11 minutes. Let cool and set on baking sheet for 2-3 minutes and then transfer to a cooling rack. </div>
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Note: the cookies will seem under baked when they come out of the oven, don't worry they will set up! </div>
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Recipe adapted from: <a href="http://www.thenovicechefblog.com/2011/10/biscoff-cookie-dough-balls/">The Novice Chef</a></div>
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com45tag:blogger.com,1999:blog-4826889075967584695.post-9082186273818840092012-04-18T20:47:00.001-04:002012-04-18T21:04:48.650-04:00caramelized onion, bacon & gruyere cheese monkey bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNffvpF4ZgiZ4ofI8qAixPNbYzkKh3d3-3g94VWg6_IqgthfyyKBA3JX08TStFNPr0ZBg_X34Uo8BQ2jcCM9G9p3rGsgUTeC0Sl8cL36_wUtlH82N6BWj9-WGTjuubZwzNmCKNrdDmQs/s1600/savorymonkeybread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHNffvpF4ZgiZ4ofI8qAixPNbYzkKh3d3-3g94VWg6_IqgthfyyKBA3JX08TStFNPr0ZBg_X34Uo8BQ2jcCM9G9p3rGsgUTeC0Sl8cL36_wUtlH82N6BWj9-WGTjuubZwzNmCKNrdDmQs/s640/savorymonkeybread3.jpg" width="640" /></a></div>
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I feel like I haven't been in my kitchen in forever. Sadly, I think it's mostly due to the fact that I've been lazy but I did get a chance to think up some super delicious recipes. This savory monkey bread is my absolute favorite, I couldn't wait to share! I'd sadly never heard of monkey bread until this past year, much less tried it. I'm not sure how I went twenty-three years without ever trying it considering I'm a cinnamon sugar freak. I'm going to blame it on my parents as I've realized they never introduced me to monkey bread or sausage balls. Have you ever had a sausage ball? It's just bisquick, sausage and cheese, served warm and so addicting. I love and hate when coworkers bring them into work because I have no self restraint. I do have to give my parents some credit though, they have always encouraged me to try new foods so I'm thankful for that!<br />
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This savory monkey bread is inspired by well-known baker, Christina Tosi of Momofuku Milk Bar. In her <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497">cookbook</a>, she has a recipe for Volcanoes which are large homemade bread bowls filled with caramelized onions, bacon, scalloped potatoes and then stuffed with Gruyere cheese. My family made these for Easter breakfast this year and they were awesome. They just took forever to make from start to finish. There are tons of steps to all of her recipes. Each step is totally worth it in the end but I wanted to find a way to create something similar but easier. This savory monkey bread does require some prep work but once you have the onions caramelized, the bacon cooked and the butter melted, it is a quick assembly. I absolutely love the caramelized onion, bacon and Gruyere cheese flavor combination and all of them stuffed inside pizza dough only makes it that much better. <br />
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<b>Caramelized Onion, Bacon & Gruyere Cheese Monkey Bread</b><br />
makes 4 small ramekins <br />
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<i>for the monkey bread: </i><br />
1 large sweet onion, diced<br />
1 tbsp oil<br />
5 strips of cooked bacon, diced<br />
1 1/2 c. Gruyere cheese, shredded<br />
1 can of pizza dough (I used Pillsbury from the refrigerated section of the grocery store)<br />
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<i>for the garlic rosemary butter:</i><br />
2 tbsp butter<br />
1/2 tbsp garlic<br />
2 tsp rosemary, removed from stem <br />
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span><br />
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Melt butter in small pan over medium heat and then add garlic, saute garlic for 2-3 minutes. Add in rosemary and stir for 1 minute. Remove from heat. Brush inside of ramekins or loaf pan with this garlic rosemary butter mixture and then set remaining butter aside.<br />
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In a separate pot, over medium-high heat add oil. Once oil is hot, add in onions and cook for 20-25 minutes or until they are golden brown, stirring every 4-5 minutes. Set onions aside.<br />
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Pull off large marble-sized pieces of pizza dough and flatten each one. Then place a small amount of onions, bacon pieces, and gruyere cheese in the middle of the flattened dough ball. Wrap the dough around the onions, bacon and cheese, pinching well to seal the ball shut.<br />
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Lightly brush each pizza ball with the melted garlic/butter/rosemary mixture.<br />
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Repeat until all the pizza dough has been used. Add pizza balls to your baking dish of choice. Sprinkle top with gruyere cheese.<br />
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For ramekin sized monkey bread, bake for 20-25 minutes or until the top is very brown.<br />
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<i>Note:</i> If you want to make this into a bundt sized monkey bread, double the recipe and bake for 35-40 minutes. <br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com312tag:blogger.com,1999:blog-4826889075967584695.post-83732717405185215462012-03-27T07:34:00.002-04:002012-03-27T08:17:59.533-04:00peanut butter cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKFEDbUfF4gAX8aHTSw4l6Cc1XED3YQ1y35G2skiwUQQ4s5lfhezXY3RiD5BFRWUKTRiYQwMK0NEBsuG2lfJAI204BT0wUcyyPJl6Oz1GbPM6dkCDPYHYTKHYOqq6QZGAhvCmP4woDzs/s1600/peanutbuttercookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKFEDbUfF4gAX8aHTSw4l6Cc1XED3YQ1y35G2skiwUQQ4s5lfhezXY3RiD5BFRWUKTRiYQwMK0NEBsuG2lfJAI204BT0wUcyyPJl6Oz1GbPM6dkCDPYHYTKHYOqq6QZGAhvCmP4woDzs/s640/peanutbuttercookies.jpg" width="398" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia,Utopia,'Palatino Linotype',Palatino,serif; font-size: 13px; line-height: 18px;">I am guest posting for Erin at <a href="http://www.thespiffycookie.com/2012/03/27/guest-post-peanut-butter-cookies-by-dinner-or-dessert/">The Spiffy Cookie</a> today, go check it out to get the recipe for these yummy peanut butter cookies!</span></div>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com204tag:blogger.com,1999:blog-4826889075967584695.post-8438616668888298402012-03-14T21:44:00.001-04:002012-03-28T14:38:54.641-04:00s'mores swirl brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0cgArogcw-aIF-mvgl0LZofPIgEVhdrtiCVFFUvfAmHtVJyxVUlbvKHgybpwBlEWUmuTOBbcHt871hSkxUB7-MTZPdInzkVCpHQYd_3qNYGT5Yae5g2aPiUi5VI7_NAJ9tk9ugDgSw8/s1600/smoresbrownies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv0cgArogcw-aIF-mvgl0LZofPIgEVhdrtiCVFFUvfAmHtVJyxVUlbvKHgybpwBlEWUmuTOBbcHt871hSkxUB7-MTZPdInzkVCpHQYd_3qNYGT5Yae5g2aPiUi5VI7_NAJ9tk9ugDgSw8/s640/smoresbrownies2.jpg" width="426" /></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I never knew I loved s'mores so much until I started this blog. First there was the <a href="http://www.dinnerordessert.com/2011/08/smores-pizza.html">s'mores pizza </a>(deeeelicious) then there were the giant <a href="http://www.dinnerordessert.com/2011/09/smores-cookies.html">s'mores cookies</a> and most recently, I made these <a href="http://www.dinnerordessert.com/2012/01/white-chocolate-smores-cake-bars.html">white chocolate s'more cake bars</a>. Now I'd like to introduce a new favorite, s'mores swirl brownies. These brownies are rich, gooey and a bazillion times better than boxed versions and almost as easy to make. I was determined to make these brownies with things I needed to use up in my kitchen. I had mini graham cracker pie crusts I needed to use, a small jar of marshmallow fluff that would need to be eaten by spoonfuls if I didn't bake with it soon and a huge milk chocolate Toblerone bar (thanks Kavel). The s'mores swirl adds a slightly chewy texture and even though the graham cracker crumbs were ground up finely, you could still taste them perfectly. I was so happy with how these turned out. I'm just hoping next time I make these they last long enough for me to have one with a big scoop of vanilla ice cream.</span><br />
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<b><span class="Apple-style-span" style="font-family: inherit;">S'mores Swirl Brownies</span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">makes 4 very large brownies (8x8 pan)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">1/2 c. butter, melted</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 c. granulated sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla extract</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/3 c. unsweetened cocoa powder</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 c. all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 tsp salt</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 tsp baking powder</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 c. chopped chocolate chunks (I used milk chocolate)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 c. marshmallow fluff</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 c. graham cracker crumbs</span><br />
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Note: I think these brownies would be great with all types of chocolate, for example Hershey's Kisses or dark chocolate. Get creative!<br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;"></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">Grease or line with parchment paper an 8x8 square pan. Chop your chocolate.</span></span></span></span><br />
<span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="font-family: inherit;"></span></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Melt the butter. Beat in sugar, eggs and vanilla extract. Once the mixture is combined, add in the cocoa powder, flour, salt, baking powder and blend until smooth. Fold in the chocolate chunks. Pour batter in to pan and spread evenly. </span><br />
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Melt marshmallow fluff in a microwavable safe bowl for 10-20 seconds or until it is drizzle consistency. Drizzle the fluff over the brownie batter. Then sprinkle graham cracker crumbs over the marshmallow fluff. Using a toothpick, swirl the marshmallow and graham crackers together.<br />
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Bake brownies for 35-45 minutes or until middle of the brownies don't jiggle anymore.<br />
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</span>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com34tag:blogger.com,1999:blog-4826889075967584695.post-49703345411524203222012-02-28T22:13:00.001-05:002012-02-28T22:54:35.894-05:00cinnamon - crusted banana bread pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8I7CrpWfbn9t595mVnQMBNBf_GK9OWFSacVROv9Bip58H148J2brGqpfilcW0LPpfbN48SfEfi53YwjDTZ0uvW2dXAgIZAbXnBhh9CVGsm75VZDzFWOyhWmeZQtfC-gcbkAQP8FLQRo/s1600/bananabreadpancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS8I7CrpWfbn9t595mVnQMBNBf_GK9OWFSacVROv9Bip58H148J2brGqpfilcW0LPpfbN48SfEfi53YwjDTZ0uvW2dXAgIZAbXnBhh9CVGsm75VZDzFWOyhWmeZQtfC-gcbkAQP8FLQRo/s640/bananabreadpancakes.jpg" width="450" /></a></div>
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Happy National Pancake Day!</div>
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Ok it's really only National Pancake Day at IHOP but I had originally scheduled this post to go up later this week but decided I just had to post it today to celebrate! I don't make pancakes very often because I got spoiled eating nutella and banana filled pancake bites (<a href="http://www.williams-sonoma.com/products/6126122/">ebelskivers</a>) at my parents house, that normal, flat pancakes just didn't cut it. But now I take that all back. These pancakes are my new go-to weekend breakfast because they were easy (thank you bisquick) and tasted like fluffy banana bread sprinkled with a warm, sugary cinnamon streusel ... only better, somehow. The pancakes have the perfect amount of banana flavor without being overpowering and the cinnamon crust is the best thing ever. The cinnamon streusel melts into the pancake and creates a slightly crunchy topping. It's reminds me of the cinnamon topping on the cinnamon crunch bagel at Panera, pure cinnamon heaven. I'm already looking forward to Sunday morning because I will definitely be making these again.</div>
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<b>Cinnamon-Crusted Banana Bread Pancakes</b><br />
makes 8 large pancakes<br />
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<i>for the cinnamon streusel</i></div>
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1/2 c. all-purpose flour</div>
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1/2 c. brown sugar</div>
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1 tsp cinnamon</div>
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6 tbsp cold butter, cut into chunks</div>
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<i>for the pancakes</i><br />
2 c. bisquick<br />
1/4 c. brown sugar<br />
1/2 tbsp cinnamon<br />
1 c. milk<br />
2 eggs, beaten<br />
1/2 tbsp vanilla extract<br />
2 bananas, mashed<br />
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To make the cinnamon streusel, combine flour, brown sugar, cinnamon and butter. Mix together with your hands or a fork until it is well combined and crumbly.<br />
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To make the pancakes, whisk together bisquick, brown sugar and cinnamon in a large bowl. In a separate bowl, whisk together milk, eggs and vanilla until combined and then stir into the flour mixture. Stir in mashed bananas until batter is combined.<br />
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Heat a pan to medium low and coat with coking spray. Drop 1/3 cup of batter onto the heated pan and then sprinkle 3 tbsp of the cinnamon streusel on top. Cook on the first side until bubbles begin to form, about 2-3 minutes. Flip pancake over and cook for another 2-3 minutes or until golden brown. Repeat this process with the remaining batter.<br />
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Cinnamon Streusel recipe from <a href="http://www.twopeasandtheirpod.com/cinnamon-streusel-pancakes/">Two Peas and Their Pod</a><br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com103tag:blogger.com,1999:blog-4826889075967584695.post-65626821649601975332012-02-26T21:39:00.002-05:002012-02-27T10:11:20.034-05:00spicy black bean soup<div class="separator" style="clear: both; text-align: center;">
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I can't wait until I regularly cook for someone other than myself. Usually I don't mind cooking for just myself but after making this soup today, I wanted to call all my friends over for dinner. Which by the way, might not be enough people to finish all the soup I had. If I ate all this soup, I'm pretty sure I wouldn't want to eat another black bean for years. So I threw a container or two or three in the freezer. I'm not much of a freezer person because I never think it tastes as good as the first time around but this soup is an exception. It freezes perfectly, just pour it into a freezer bag and pull it out when you need a quick meal. </div>
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Ok and I have to say it is hard to make black bean soup look as tasty as it really is. Especially when it's pureed. I texted my boyfriend a picture of the soup and his response was something along the lines of 'where are the black beans?' I know you can't see them but they are there, just pureed, ok! This soup is super healthy and surprisingly leaves me feeling happy and satisfied. The best part about this low-cal, high fiber soup is you can afford to throw on some less healthy toppings. I can easily justify topping it with an entire avocado (versus my usual half) or as shown in the picture, a pile of queso fresco. </div>
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Oh and did I mention I gave up carbs for Lent? Really just flour and potatoes. I don't like to talk about it because it just reminds me of what I can't eat but I'm happily accepting no carb recipe suggestions.</div>
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<b>Spicy Black Bean Soup</b><br />
makes 6 servings<br />
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3 tbsp olive oil<br />
2 onions, finely chopped (about 3 cups)<br />
1 large carrot, peeled and finely chopped<br />
1 red bell pepper, finely chopped<br />
1 jalapeno, finely diced<br />
1/2 tsp salt<br />
6 garlic cloves, minced or pressed<br />
1/4 tsp cayenne pepper<br />
1 1/2 tbsp ground cumin<br />
2 bay leaves<br />
2 ham hock slices (see note below)<br />
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1 15 oz. can of diced tomato</div>
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2 15 oz. cans of black beans</div>
4 cups chicken broth<br />
juice from 1 lime<br />
cilantro<br />
queso fresco<br />
jalapenos, sliced<br />
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Heat oil over medium-high heat until simmering. Add in onions, carrot, bell pepper, jalapeno and salt. Cook until vegetables are soft and lightly browned, about 12 minutes. Reduce heat to medium-low and add garlic, cayenne pepper and cumin. Stir constantly until vegetables become fragrant, about 2 minutes. Stir in bay leaves, ham hock slices, beans, chicken broth and diced tomatoes. Increase heat to medium-high and bring soup to a boil then reduce heat to low and simmer uncovered for about 30 minutes, stirring occasionally. After 30 minutes, squeeze in juice of 1 lime and puree soup to desired thickness. I used a hand blender to puree the soup but you could easily use a blender. Serve with cilantro, jalapeno slices, and queso fresco.<br />
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Note: You can usually find ham hock slices in the meat section of the grocery store, not refrigerated. I use ham hock in soups to add a bit of a smoky, salty flavor. If you can't find a ham hock, you could substitute smoked bacon, smoked sausage, smoked ham or just leave it out completely and add a little extra salt. <br />
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Recipe adapted from Cooks Illustrated<br />
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<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com95tag:blogger.com,1999:blog-4826889075967584695.post-49741422348356794282012-02-22T22:03:00.001-05:002012-02-22T22:21:56.880-05:00mexican fiesta salad with cilantro lime vinaigrette<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicw9NfFEYBbK4jjENBwL5INZLnicWX6W6ec8VAFAeDbWKg46J-ZD6XwlX4Xk0oHUBc69cX_tYOlrohzw5zfgL6N_CiCe7G8rN56T82eJ3LI7BwibejH0Zjt2GcbSrYM7tSPeZDgS84q98/s1600/cilantrolimedressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicw9NfFEYBbK4jjENBwL5INZLnicWX6W6ec8VAFAeDbWKg46J-ZD6XwlX4Xk0oHUBc69cX_tYOlrohzw5zfgL6N_CiCe7G8rN56T82eJ3LI7BwibejH0Zjt2GcbSrYM7tSPeZDgS84q98/s640/cilantrolimedressing.jpg" width="426" /></a></div>
I've been on a total salad kick lately and I'm trying to go with it because it doesn't come around very often. Every week for the past month I have craved this grilled chicken mexican salad from one of my favorite mexican restaurants. After eating way too many chips and salsa and ordering this salad more times than I'd like to admit, I decided I had to start making this salad at home. It really is one of my favorite salads ever and it's made with the simplest ingredients. You can spice this salad up with some roasted jalapenos or use the cilantro lime vinaigrette to marinate chicken or shrimp.<br />
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And if you are anything like me and want to make leftovers out of everything in sight, you can save an opened avocado for later if you leave the pit in the unused half. To save guacamole, throw the avocado pit in the bowl and store the guacamole or unused avocado in an airtight container.<br />
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<b>Mexican Fiesta Salad with Cilantro Lime Vinaigrette</b><br />
makes 4 salads<br />
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<i>for the salad</i><br />
1 head of lettuce<br />
1 c. pico de gallo (store bought or homemade)<br />
1 c. queso fresco, crumbled<br />
1/2 red onion, diced<br />
avocado<br />
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<i>cilantro lime vinaigrette</i><br />
1 c. packed cilantro<br />
1/4 c. extra-virgin olive oil<br />
1/4 c. lime juice<br />
1/4 c. orange juice<br />
1 tbsp honey<br />
1 garlic clove, minced<br />
pinch of salt and pepper<br />
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Blend or puree cilantro, olive oil, lime juice, orange juice, garlic, salt and pepper together in a blender or food processor.<br />
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Toss lettuce, pico de gallo, queso fresco, red onion, avocado and dressing together.<br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com159tag:blogger.com,1999:blog-4826889075967584695.post-83913081657018047322012-02-12T21:34:00.001-05:002012-02-25T17:21:12.144-05:00vanilla bean cupcakes<div class="separator" style="clear: both; text-align: center;">
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I'm slowly realizing that I need to be planning fun, festive recipes weeks before a holiday actually hits so I can post them pre-holiday. Since I've surprisingly never baked cupcakes for my blog, I decided Valentine's day was the perfect occasion to try something new. My plan was to bake cupcakes with pink <a href="http://bakeitinacake.com/recipes/heartinacupcake">hearts </a>baked into the middle. I decided to stick to basics with vanilla bean cupcakes so that the pink heart in the middle would really pop. But bad news, the pink heart would not stand up! I dyed about a cup of the cupcake batter pink and baked it into a thin layer, let it cool, cut-out small pink hearts with a cookie cutter and tried standing the hearts in the tin on a small amount of cupcake batter. But for some reason my pink hearts would not stand up in the cupcake tin. I keep telling myself they wouldn't stand up because the cupcake hearts were just so fluffy, but I'll probably never know because it was discouraging. Even through the hearts didn't work out, these cupcakes are so delicious and super vanilla-y. I can count the number of times I've used actual vanilla beans on one hand because they are expensive and a bit of a hassle but these cupcakes made me realize what a flavor difference they can make. Happy almost Valentine's day, hope you celebrate with someone special!<br />
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<b>Vanilla Bean Cupcakes</b><br />
makes 18 cupcakes<br />
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<i>for the cake:</i><br />
2 1/4 c. cake flour or all-purpose flour would work<br />
1 tbsp baking powder<br />
1/2 tsp salt<br />
1 1/4 c. whole milk, room temperature<br />
4 egg whites, room temperature<br />
1 stick of butter, softened<br />
1 1/2 c. sugar<br />
seeds from one vanilla bean<br />
2 tsp pure vanilla extract<br />
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<i>for the buttercream:</i><br />
3 sticks of butter, softened<br />
seeds from one vanilla bean<br />
2 tsp clear vanilla extract<br />
1 1/2 pounds of powdered sugar<br />
4 tbsp whole milk<br />
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<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 13px; line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span><br />
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Sift flour, baking powder and salt together.<br />
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In a medium bowl, whisk together the milk and egg whites.<br />
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In a large bowl, beat the butter, sugar and vanilla bean seeds at medium speed until butter and sugar is light and fluffy. Add in the vanilla extract and one third of the flour mixture and mix well. Beat in half of the milk/egg mixture and then beat in half of the remaining flour mixture. Add the rest of the milk and eggs and beat mixture until it is smooth. Then add the last of the flour mixture and beat until smooth. Pour batter into cupcake tins.<br />
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Bake cupcakes for 18-24 minutes or until a toothpick inserted into the centers comes out clean.<br />
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To make the buttercream, beat butter and vanilla bean seeds until fluffy. Slowly add confectioners sugar and beat until smooth. Add in vanilla and 3 tbsp of milk, blending on low speed until combined.<br />
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Recipe from <a href="http://www.mybakingaddiction.com/vanilla-bean-cupcakes-recipe/">My Baking Addiction</a><br />
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com54tag:blogger.com,1999:blog-4826889075967584695.post-66086307110113752142012-01-30T21:53:00.001-05:002012-02-18T14:02:51.950-05:00white bean chicken chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRQXbe3orytjNL0FE8p9jhZ5Np2cJ0bhOm_KrJnKgAkXU4k4HBOOUncDQwCLTmE7QndAM37yZFVw-vNevSE7k3zx_JiP_yTIFrbexLad4xgCopohTkvraDydJiOeI_RKNXKTUQHh6ceA/s1600/whitechickenchili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRQXbe3orytjNL0FE8p9jhZ5Np2cJ0bhOm_KrJnKgAkXU4k4HBOOUncDQwCLTmE7QndAM37yZFVw-vNevSE7k3zx_JiP_yTIFrbexLad4xgCopohTkvraDydJiOeI_RKNXKTUQHh6ceA/s640/whitechickenchili.jpg" width="488" /></a></div>
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I rarely get excited about a soup. They never leave me feeling as satisfied as I had hoped and then I'm left eating ten cookies to make up for the fact that dinner was far from delicious. But this white chicken chili is one of my favorite soups because it is packed with flavor and doesn't take long to throw together. I love making a batch of soup because it's easy to pack for lunch to take to work and the best part, this soup is super healthy but doesn't taste like it! Usually I am hesitant to make soups that come together in less than three hours because I feel like that's not enough time for all the flavors to... meld? come together? whatever, this soup proves me wrong. I topped my soup with a little extra cheese and tortilla strips but there are so many more options like avocado slices, sour cream or salsa. You can also adjust the spiciness of the dish by using more or less green chilies. </div>
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<b>White Bean Chicken Chili</b></div>
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serves 5</div>
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1 pound dried Great Northern beans (or 3 cans)</div>
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1 tbsp olive oil</div>
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2 medium onions, chopped</div>
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3 (4.5 oz) cans of chopped green chiles, undrained</div>
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3 cloves of garlic</div>
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3 tsp cumin</div>
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2 tsp dried oregano</div>
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6 cups chicken broth</div>
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5 cups cooked chicken breast</div>
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2 cups shredded monterey jack cheese</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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1/4 c. cilantro, chopped</div>
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Rinse beans and place in a large pot and cover with water, about 2 inches above beans. Let beans soak overnight. Drain and set aside.</div>
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Heat olive oil in large pot over medium-high heat. Add chopped onions and saute onion until tender. Add green chiles, garlic, cumin and oregano and cook for 2 minutes, stirring constantly. Add chicken broth and beans. If you are using canned beans instead of dried beans, add the beans an hour into simmering so the beans don't turn to mush. </div>
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Bring to a boil then cover pot and reduce heat. Simmer for 2 hours or until beans are tender. Add chicken, 2 cups of cheese, salt and pepper. Bring to a boil and reduce heat and simmer uncovered for 10 minutes. Sprinkle individual bowls of soup with cilantro. </div>
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Recipe from Cook's Illustrated</div>
<br />dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com23tag:blogger.com,1999:blog-4826889075967584695.post-10327859563718207472012-01-23T08:00:00.000-05:002012-02-25T17:22:10.532-05:00caramel pecan cheesecake cookie bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghzPurKEO50eWD2o-kisz_gZi7gFELY1ZWh1sb3bxT-JHLYV9XKyBvIlibSIcZyYS7FJYMIe5L8SoLFbAbLHqfDrvXwm89Y8ITgQsBk5i0hfkw9FMuDnnXrCQ6gtHVV52noduM-ZHg8E/s1600/pecancheesecakebars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjghzPurKEO50eWD2o-kisz_gZi7gFELY1ZWh1sb3bxT-JHLYV9XKyBvIlibSIcZyYS7FJYMIe5L8SoLFbAbLHqfDrvXwm89Y8ITgQsBk5i0hfkw9FMuDnnXrCQ6gtHVV52noduM-ZHg8E/s640/pecancheesecakebars.jpg" width="640" /></a></div>
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Cheesecake is rarely my go-to dessert of choice because it's so rich that I end up only wanting a few bites. Which may be a good thing for some of you but I feel so guilty leaving a delicious dessert behind, it pretty much never happens. If anything, I eat my dessert and help finish off everyone else's too. I love these bars because they are the perfect balance of cheesecake and cookie, I wanted to eat every single one. Luckily I didn't get a chance because I took them to the Charlotte food blogger meet-up this past week to share with the group. These bars have a chewy sugar cookie crust, smooth caramel cream cheese filling with a sugar cookie crumble, pecan, caramel topping that make them hard to resist. I'm not sure how I managed to only eat a few but I know next time I make them, I will be stock piling a batch in the freezer. <br />
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<b>Caramel Pecan Cheesecake Cookie Bars </b><br />
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<span class="Apple-style-span" style="font-family: inherit;">1 pouch of Betty Crocker sugar cookie mix</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 c. cold butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 c. chopped pecans</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 c. toffee bits</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 packages of cream cheese (8 oz each)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 c. sugar</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 tbsp all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/2 c. caramel topping</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 tsp vanilla</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 egg</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;">Preheat oven to </span><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;">350</span><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;">°F. </span></span></span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="line-height: 21px;"><span class="Apple-style-span" style="line-height: 21px;"><br />
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<span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">Spray or line a 13x9 inch pan with cooking spray or parchment paper. Place cookie mix in bowl and using your hands or a pastry blender, cut in butter until the mixture is crumbly. Set 1 1/2 cups of the sugar cookie/butter mixture aside. Spread the remaining amount in the bottom of the pan and press down evenly. Bake for 10 minutes. Let cool for at least 20 minutes. </span><br />
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<span class="Apple-style-span" style="font-family: inherit; line-height: 21px;">In a large bowl, beat cream cheese, sugar, flour, 1/4 cup of caramel topping, vanilla and egg with an electric mixer until smooth. Evenly spread this mixture over the cooled partially baked cookie dough base. Then sprinkle the reserved sugar cookie/butter mixture, pecans and toffee bits on top. Bake for 35-40 minutes or until light golden brown. Cool for 30 minutes then refrigerate for 2 hours or until cooled completely. Drizzle with remaining 1/4 c. caramel topping. Store covered in the refrigerator. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Recipe adapted from: Betty Crocker</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com46tag:blogger.com,1999:blog-4826889075967584695.post-25296426799372355212012-01-20T21:05:00.000-05:002012-01-20T09:33:18.793-05:00breakfast mac & cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7GtHdw3QqMQHKdD1MeOiMHAnB3K2wFchyphenhyphenRLrfAX-v9htmwJtQG2aE2umjSPrwDha3MoNWDZB3qN7Lx2eTNrDBZv0gY4cP0jkt5Xolc9Ip4_tGzCR69asrCrlNxdKPSDIW7eToPnwyNs/s1600/breakfastmacncheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7GtHdw3QqMQHKdD1MeOiMHAnB3K2wFchyphenhyphenRLrfAX-v9htmwJtQG2aE2umjSPrwDha3MoNWDZB3qN7Lx2eTNrDBZv0gY4cP0jkt5Xolc9Ip4_tGzCR69asrCrlNxdKPSDIW7eToPnwyNs/s640/breakfastmacncheese.jpg" width="522" /></a></div>
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Today is <b>National Cheese Lover's Day</b>! </div>
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I love cheese almost as much as I love sugar so when the <a href="http://www.eatwisconsincheese.com/">Wisconsin Milk Marketing Board</a> asked me if I would be interested in creating a unique mac and cheese recipe to share on their 30 Ways in 30 Days <a href="http://www.30days30waysmacandcheese.com/">Macaroni & Cheese blog</a> to celebrate National Cheese Lover's Day, I could not have been happier. I can't tell you the number of times I've wanted to eat mac and cheese for breakfast, not leftover mac and cheese but fresh from the oven mac and cheese that tastes like breakfast. This recipe combines all my favorite breakfast add-ins into a delicious mac and cheese. I decided to go with Wisconsin Colby Jack, a mild cheese that would be perfect in a savory breakfast dish. I used all the usual ingredients you would find in an omelette like sausage, onions, peppers, cheese and eggs and then combined them with pasta and crumbled biscuit pieces. The sweet breakfast sausage, creamy Colby Jack and spice from the jalapeno and Pepper Jack Cheese seriously makes this dish taste like the best <span class="Apple-style-span" style="font-family: inherit;">breakfast casserole you have ever had. You might even eat mac and cheese for breakfast instead of dinner from now on. Or both, I won't judge! </span></div>
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Check out the <a href="http://www.30days30waysmacandcheese.com/">Macaroni & Cheese blog</a> for the next 29 days to see what mac and cheese creations other participating food bloggers came up with! </div>
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<b>Breakfast Mac & Cheese</b></div>
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serves 6-8</div>
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1 pound of pasta (I used cavatelli shaped pasta)</div>
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1 pound breakfast sausage, removed from casings and crumbled</div>
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1 large onion, diced</div>
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1 red pepper, diced</div>
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1 green pepper, diced</div>
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1 jalapeno pepper, discard seeds and dice</div>
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1/2 tbsp garlic salt</div>
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1 garlic clove, minced</div>
4 tbsp butter<br />
6 tbsp flour<br />
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4 c. whole milk</div>
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5 c. colby jack cheese</div>
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1 c. pepper jack cheese</div>
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salt and pepper to taste</div>
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4 eggs</div>
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6 toasted breakfast biscuits, crumbled (<a href="http://www.dinnerordessert.com/2011/12/my-grandmas-biscuits.html">homemade</a> or the from the refrigerated aisle of the grocery store) </div>
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Preheat oven to <span class="Apple-style-span" style="font-family: Georgia,Utopia,'Palatino Linotype',Palatino,serif; font-size: 15px; line-height: 21px;">375</span><span class="Apple-style-span" style="font-family: Georgia,Utopia,'Palatino Linotype',Palatino,serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="font-family: Georgia,Utopia,'Palatino Linotype',Palatino,serif; font-size: 15px; line-height: 21px;"><span class="Apple-style-span" style="font-family: Georgia,'Times New Roman',serif;">°F. </span></span></span></div>
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Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. </div>
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In a large skillet over medium-high heat, cook the sausage until browned. Remove sausage from the pan, drain the fat off and set sausage aside. In the same skillet, add the onion, peppers and garlic salt and cook over medium-high heat until softened. Add the garlic and cook for 1 minute. Remove onion and pepper mixture from heat and set aside. </div>
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Add butter to the same skillet and stir constantly until melted. Add the flour and stir constantly over medium heat for 3-4 minutes. Slowly pour in the milk and whisk continuously until it is smooth and has thickened, about 4-6 minutes. Remove skillet from the heat and stir in 4 cups of colby jack and 1/2 cup of pepper jack along with salt and pepper to taste. Add the pasta, cooked sausage, onion/pepper mixture to the cheese mixture and stir until combined. Pour into a large buttered baking dish. </div>
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In a small bowl, whisk all the eggs together. Add in remaining cheese and crumbled biscuits, stir until combined. Pour this mixture over the pasta in the baking dish. Bake for 25-30 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving. </div>
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;">Disclosure: This post was sponsored by the Wisconsin Milk Marketing Board. I received compensation for ingredients and my time but all thoughts and opinions are my own. </span></span><br />
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<span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: inherit;"><b>What's your favorite cheese?</b></span></span></div>dinnerordesserthttp://www.blogger.com/profile/11293831072028319263noreply@blogger.com125