tag:blogger.com,1999:blog-43655334079283621562024-03-13T21:18:45.565-07:00Open Mouth Insert Foodgehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-4365533407928362156.post-37853576466663236832013-03-03T14:17:00.004-08:002013-03-03T14:22:22.444-08:00Butternut Squash Pizza with RosemaryI have a certain weakness for dough. Pretty much any kind of dough. I try to stay away from dishes that call for it because I know I'll overindulge. However, that doesn't mean I stay away from these meals/items completely. After all, what good is living if you can't enjoy once in a while? Hence, I caved and made the following dish - using another of my favorite ingredients ever (which is NOT unhealthy!) - butternut squash.<br />
<br />
I picked up the original recipe <a href="http://allrecipes.com/Recipe/Butternut-Squash-Pizzas-with-Rosemary/Detail.aspx" target="_blank">here</a> from allrecipes.com.<br />
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<b>BUTTERNUT SQUASH PIZZA with ROSEMARY</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nQkZsMTvBkJYmdG8b9E_w0PkwMe3AkqDyVvn3RD8prIAsKEhsbHPVbDccyBvEDLEL2JvToDSvYJIY7TipZ4oRCZTz-myNSCt1jqv7_kBO1zX_B8o_C1djy5Blq5EQ7M9vc6AoBxGbz4/s1600/IMG_1800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9nQkZsMTvBkJYmdG8b9E_w0PkwMe3AkqDyVvn3RD8prIAsKEhsbHPVbDccyBvEDLEL2JvToDSvYJIY7TipZ4oRCZTz-myNSCt1jqv7_kBO1zX_B8o_C1djy5Blq5EQ7M9vc6AoBxGbz4/s400/IMG_1800.JPG" width="300" /></a></div>
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<br />
<b>INGREDIENTS</b><br />
<b><br /></b>
<span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 cup</span><span style="background-color: white; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">thinly sliced onion</span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1/2</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">butternut squash - peeled, seeded, and thinly sliced</span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">chopped fresh rosemary</span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;">salt and black pepper to taste</span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">3 tablespoons</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">olive oil, divided</span></span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 (16 ounce) package </span><span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">refrigerated pizza crust dough, divided</span></span></span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">1 tablespoon</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">cornmeal</span></span></span></span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons</span> <span class="ingredient-name" id="lblIngName" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">grated Asiago or Parmesan cheese</span></span></span></span></span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><br /></span></span></span></span></span></span></span></span>
<span class="ingredient-name" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit;"><span class="ingredient-name" style="border: 0px; margin: 0px; outline: 0px; padding: 0px;">*I also added 1-2 oz crumled blue cheese once it came out of the oven to give it more "kick". </span></span></span></span></span></span></span></span><br />
<span class="ingredient-name" style="background-color: white; border: 0px; font-family: Verdana, Arial, sans-serif; font-size: 11px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; font-size: 11px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; font-size: 11px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; font-size: 11px; margin: 0px; outline: 0px; padding: 0px;"><span class="ingredient-name" style="border: 0px; font-size: 11px; margin: 0px; outline: 0px; padding: 0px;"><br /></span></span></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MXLhQ2cJG7d0Arb2FFUv9-yFpnOI6vr-NzWQnZF_o3Ij7uBObaOC8mw-ElM6AxO4lxQH2b0o_S6L9hKdo9P81J1kNAsiizFEsEo3k4Ld9wNgx1c83kF7qoYhy6xGihW4h3WUd2S3ab0/s1600/IMG_1803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4MXLhQ2cJG7d0Arb2FFUv9-yFpnOI6vr-NzWQnZF_o3Ij7uBObaOC8mw-ElM6AxO4lxQH2b0o_S6L9hKdo9P81J1kNAsiizFEsEo3k4Ld9wNgx1c83kF7qoYhy6xGihW4h3WUd2S3ab0/s400/IMG_1803.JPG" width="300" /></a></div>
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<b>DIRECTIONS</b><br />
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<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;">Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat.</span></span><br />
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;">Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside.</span></span><br />
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;">Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.</span></span><br />
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<b><i><br /></i></b>
<b><i>PERSONAL NOTES:</i></b><br />
<br />
Using the pre-made pizza dough was the right way to go. It really cut down on prep time. I stand by what I said earlier; it's dangerous for me to keep it in the house. I end up wanting to use it all the time (and thus be eating it all the time!). So far, this has been used well within reason. No overindulgences. And while I really did enjoy the overall flavor of the pizza, I probably wouldn't make it all that often - in an effort to keep away from the breads. At least a little bit.<br />
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Oh, I should also mention you may want to sprinkle an ounce or two of crumbled blue cheese on top of the pizza to give it a little more kick. I felt it really needed it. I was glad I did that!<br />
<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com1tag:blogger.com,1999:blog-4365533407928362156.post-2314628196080674522013-02-24T11:01:00.001-08:002013-02-24T11:01:43.525-08:00Chocolate Truffle TartOh my yes, this is for real. Chocolate Truffle Tart. Not only do I like to experiment with a new entree dish each week, but I also like to try out new desserts. This was out-of-this-world good. The only downside to this is the high calorie count. I don't exactly know what it is, but based on the ingredients that went into it, it's not low-cal, reduced fat. Oh no.<br />
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Still, I'm glad I found it. Original recipe can be found here on <a href="http://www.dashrecipes.com/recipes/gm/chocolate-truffle-tart.html" target="_blank">Dash Recipes</a>. <br />
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<b>CHOCOLATE TRUFFLE TART</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALQa-0E0x1sfJ-lGXkTQ1wjxisrlHBNDO3WXvcOc6mnosZCQ0OF3lL8ML_LtKaGdYHBE6dcZgL0YsOrEpgyGQnYPlnJ4odu5IpUThV-I6g1q4Eg-UFpbmmTfJSbrGNURX5dFElvagsFQ/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgALQa-0E0x1sfJ-lGXkTQ1wjxisrlHBNDO3WXvcOc6mnosZCQ0OF3lL8ML_LtKaGdYHBE6dcZgL0YsOrEpgyGQnYPlnJ4odu5IpUThV-I6g1q4Eg-UFpbmmTfJSbrGNURX5dFElvagsFQ/s400/IMG_1892.JPG" width="300" /></a></div>
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<b>INGREDIENTS:</b><br />
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<span style="font-family: inherit;"><span style="background-color: white; border: 0px; line-height: 1.2em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i>For Crust:</i></span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">28 chocolate wafers finely ground in a food processor (about 1 cup)</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">6 Tbsp unsalted butter, melted and cooled completely</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; border: 0px; line-height: 1.2em; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><i>For Filling:</i></span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao), coarsely chopped</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">6 Tbsp unsalted butter, cut into 1/2-inch cubes</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">2 large eggs, lightly beaten</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1/3 cup heavy cream</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1/4 cup granulated sugar</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1/4 tsp salt</span><br style="background-color: white; line-height: 24px;" /><span style="background-color: white; line-height: 24px;">1 tsp pure vanilla extract</span></span><br />
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<b>DIRECTIONS:</b><br />
<br />
<i>MAKE CRUST:</i><br />
<i><br /></i>
<span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.</span></span><br />
<span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Stir together ground wafers and melted butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1‚ inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.</span></span><br />
<span style="background-color: white; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 16px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pT-hvXmwC3AMd2Q2lsYIFXvsTMXjqUEfZYq9g_HL0yHk0TySlpYnh9W6kB7ks_3kVy0lNtO_4L3KZ-rPSHzqHggfmQkSzI90ILeW3TlWuNg-gtQv8nfl-heWFy0j_yNNAdbTiSxrsDE/s1600/IMG_1898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pT-hvXmwC3AMd2Q2lsYIFXvsTMXjqUEfZYq9g_HL0yHk0TySlpYnh9W6kB7ks_3kVy0lNtO_4L3KZ-rPSHzqHggfmQkSzI90ILeW3TlWuNg-gtQv8nfl-heWFy0j_yNNAdbTiSxrsDE/s640/IMG_1898.JPG" width="640" /></a></div>
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<span style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>MAKE FILLING WHILE CRUST COOLS:</i></span></span><br />
<strong style="background-color: white; border: 0px; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong>
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;">Melt chocolate and cubes of butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.</span></span></strong><br />
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span></strong>
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;">Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.</span></span></strong><br />
<strong style="background-color: white; border: 0px; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: 13px; font-weight: normal; line-height: 16px;"><br /></span></strong>
<span style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;"><i>ASSEMBLE AND BAKE TART:</i></span></span></span><br />
<strong style="background-color: white; border: 0px; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></strong>
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;">Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)</span></span></strong></strong><br />
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;"><br /></span></span></strong></strong>
<strong style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-weight: normal; line-height: 16px;"><span style="font-family: inherit;">Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.</span></span></strong></strong><br />
<strong style="background-color: white; border: 0px; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong>
<b><i>PERSONAL NOTES:</i></b><br />
<br />
I didn't have bittersweet chocolate and surprisingly I couldn't find any. I used a couple squares of semi-sweet chocolate I had in the cupboard as well as some dark Venezuelan chocolate I had leftover from making chocolate truffles recently (also ridiculously good). I was afraid it wouldn't come out right, but believe me when I say this was PERFECT! I was really making this for my husband, the raging chocoholic, but I ended up loving this as well. It's kinda labor intensive but nothing outrageous. It's something I would certainly consider making for company.<br />
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Oh, and I didn't used cocoa powder on top, as you can see by the pictures I used powdered sugar. Just divine.gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-27793555443970623122013-02-23T16:38:00.000-08:002013-02-23T16:38:17.089-08:00Ricotta Gnocchi with Browned Butter Garlic SauceI've been pinning a serious amount of food items on <a href="http://pinterest.com/gehbienes/" target="_blank">Pinterest</a>. At least once a week I've been trying out a new recipe (or seven). <br />
<br />
Today while my hubby was in the city with family visiting the Museum of Natural History, I decided I had time to try out something new. Hence, today's dish ricotta gnocchi with browned butter garlic sauce.<br />
<br />
My take on it quite simply, is it's pretty good. I feel like I might add something to it next time to spice it up a little, but overall I was pleased with the results.<br />
<br />
You can find the original recipe on <a href="http://collectingmemoriess.blogspot.com/2012/09/ricotta-gnocchi-with-browned-butter.html" target="_blank">Collecting Memories</a>.<br />
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<b>RICOTTA GNOCCHI WITH BROWNED BUTTER GARLIC SAUCE</b><br />
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<br />
<b>INGREDIENTS:</b><br />
<br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;">9oz Ricotta</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 egg yol</span></span><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18px;">k</span><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18px;"> </span><br />
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;">1/4 to 1/2 tsp fine sea salt</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 tbsp Parmigiano, freshly grated, extra for sprinkling</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/4 cup all-purpose flour, extra for dusting the dough/board</span></span><br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">Add Ricotta cheese, egg yolk, salt and freshly grated Parmigiano into a large bowl. Mix well with a spoon. Add the flour and stir in briefly, just until combined – the dough will still be sticky.</span></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><span style="color: #222222;">Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. Dust with flour, before rolling it into a finger-thick r</span>oll. Cut it into little pillows.</span></span><br />
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">Meanwhile bring a large pot of water to a boil, add a pinch of salt and reduce heat until the water bubbles lightly. Add the gnocchi and stir once, so they don’t stick t<span style="color: #222222;">o the bottom – then let cook until they start floating on top. Depending on their size this may take 2 to 4 minutes. Take out with a skimmer.</span></span></span><br />
<span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">If you want to brown your gnocchi to make them crispy outside, place them in a non-stick pan (no oil needed) and let them brown nicely on both sides. Don't move them around too much. Once done, arrange them on a plate and drizzle the sauce over.</span></span><br />
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<b><i>PERSONAL NOTES:</i></b><br />
<br />
The gnocchi was super easy to put together. It boiled up fast too. My only real complaint with the dish is that once the gnocchi were in the pan crisping up, it took a long time. I mean, longer than the rest of the prep and cook time. That's a little silly to me. <br />
<br />
The only other thing I might want to add is more flavor. It doesn't have a very distinct taste. Ricotta is pretty neutral. I would either bam up this dish with a spice weasel or add another ingredient. Like maybe another kind of strong flavored cheese - even if to only sprinkle on top.<br />
<br />
But as I mentioned above, I'd make this dish again for sure. It was good.<br />
<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-8866575405623874002013-02-14T19:35:00.002-08:002013-02-14T19:35:49.758-08:00Roasted Brussels Sprouts with Balsamic GlazeHappy Valentine's Day!<br />
<br />
Instead of going out today, I chose to cook up a nice dinner for my hubby. Luckily I was free most of the day so I had the time to do this.<br />
<br />
Until I have more time to post the entire dinner, I'm going to post a side dish: Roasted Brussels Sprouts with Balsamic Glaze. <br />
<br />
Not too long ago I had lunch with a friend of mine at <a href="http://redroosterharlem.com/" target="_blank">Red Rooster</a> in Harlem. Needless to say it was outstanding. <a href="http://www.marcussamuelsson.com/" target="_blank">Chef Marcus Samuelsson</a> truly outdid himself. I was surprised when my lunch arrived and with it was a handful of roasted brussels sprouts. Despite my 20-year vegetarian/pescatarianism, I was always turned off by brussels sprouts. It reminded me too much of the way my mom cooked them all those years ago. Sorry Mom, boiled vegetables just don't cut it. I'm so glad I rediscovered most of the veggies I eat today. Brussels sprouts is now among them. What a total revelation. <br />
<br />
I like roasted vegetables so I thought I'd give it a whirl with these guys. And by the way, I didn't realize how expensive brussels sprouts were. A small container cost me $3.99. Ouch! Happily, they came out great and both me and my husband enjoyed.<br />
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<b>ROASTED BRUSSELS SPROUTS WITH BALSAMIC GLAZE</b><br />
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<br />
<b>INGREDIENTS</b><br /><br />
Brussels sprouts<br />
2 TBSP Olive Oil<br />
Salt & Pepper to taste<br />
<br />
<i>For the glaze:</i><br />
<br />
16oz Balsamic Vinegar<br />
1/2 Cup Brown Sugar<br />
<br />
<b>DIRECTIONS:</b><br />
<br />
Preheat oven to 350 degrees.<br />
<br />
Slice each sprout in half. Place them in a medium bowl and drizzle on the olive oil, salt and pepper. Give them a good toss so all sprouts are covered.<br />
<br />
Using a greased cookie sheet (I used foil sprayed with Pam), spoon the sprouts onto the cookie sheet and<br />
<br />
Place in the oven for 20-25 minutes or until edges begin browning.<br />
<br />
For the glaze... Using a medium saucepan, dissolve the sugar completely into the vinegar. Bring to a boil - stirring constantly - then reduce heat to a simmer for about 25 minutes. Liquid should reduce to about half. You'll know it's done when a spoon comes out coated.<br />
<br />
By the way, the glaze can be used for many different dishes. Chances are you'll have plenty leftover (I know I did) so you can use it again for meat, fish or other side dishes.<br />
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Enjoy!!!<br />
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<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-42863857965717588732013-02-03T19:32:00.002-08:002013-02-03T19:32:18.146-08:00Hot Cocoa SouffleSuperbowl Sunday is here. An interesting game, if you're interested. Since the Giants aren't in this year I'm not too invested either way. Actually, I spent more time watching Puppy Bowl on Animal Planet than I did on the big game.<br />
<br />
Although my hubby and I had no plans to host a game-party, I still felt compelled to make something fun and new. And yes, I used the Superbowl as an excuse (albeit a flimsy one :)<br />
<br />
Today's delectable dish: Hot Cocoa Souffle. I found the original recipe <a href="http://www.recipe.com/hot-cocoa-souffle-with-coffee-ice-cream/" target="_blank">here</a> on www.recipe.com<br />
<br />
Continue on for the recipe and further on for the end results...<br />
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<b>HOT COCOA SOUFFLE</b><br />
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<br />
<b>INGREDIENTS:</b><br />
<br />
Butter<br />
<br />
<span style="font-family: inherit;"><span style="line-height: 15px;">3 tablespoons</span> <span style="line-height: 15px;">sugar</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">2 tablespoons </span><span style="line-height: 15px;">unsweetened Dutch-process cocoa powder</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">1/4 cup </span> <span style="line-height: 15px;">utter</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">1/2 cup </span><span style="line-height: 15px;">sugar</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">1/2 cup </span><span style="line-height: 15px;">unsweetened Dutch-process cocoa powder</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">1/4 cup </span><span style="line-height: 15px;">all-purpose flour</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">1 cup </span>M<span style="line-height: 15px;">ilk</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">4 </span><span style="line-height: 15px;">egg yolks, lightly beaten</span><br /><span style="line-height: 15px;"><br /></span><span style="line-height: 15px;">4 </span><span style="line-height: 15px;">egg whites</span></span><span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">2 tablespoons </span><span style="font-family: inherit;">sugar</span><br />
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<br />
<b>DIRECTIONS:</b><br />
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<div class="stepbystepInstruction instruction" style="background-color: transparent; border: 0px; float: left; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline; width: 595px;">
<span style="font-family: inherit;">Preheat oven to 350 degrees F. Butter the sides of a 1-1/2-quart souffle dish or oven going mixing bowl. In a small bowl, stir together the 3 tablespoons sugar and the 2 tablespoons cocoa powder. Sprinkle the inside of the buttered dish with enough of the sugar/cocoa mixture to coat bottom and sides; set dish and remaining sugar/cocoa mixture aside.</span></div>
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<span style="font-family: inherit;">In a medium saucepan, melt 1/4 cup butter over medium heat. Stir in the 1/2 cup sugar, 1/2 cup cocoa powder, and flour. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat. Place egg yolks in a large bowl. Gradually stir chocolate mixture into beaten egg yolks. Set aside.</span><div class="clearall" style="background-color: transparent; border: 0px; clear: both; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
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<span style="font-family: inherit;">In a large bowl, beat egg whites with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the 2 tablespoons sugar, beating until stiff peaks form (tips stand straight) and the sugar is completely dissolved. Fold 1 cup of the beaten egg whites into chocolate mixture. Fold chocolate mixture into remaining beaten egg whites. Transfer mixture to prepared dish.</span></div>
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<span style="font-family: inherit;">Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. Immediately sprinkle top of baked <a class="r_lapi" data-ls-seen="1" href="http://www.recipe.com/topics/list/souffle.htm" style="-webkit-tap-highlight-color: rgb(40, 162, 173); color: #2c73bb; cursor: pointer; margin: 0px; padding: 0px; text-decoration: initial; vertical-align: baseline;">souffle</a> with remaining sugar/cocoa mixture. Serve with scoops of coffee ice cream or if desired, place scoops of ice cream in center of souffle and serve. Makes 6 to 8 servings.</span></div>
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<b><i>PERSONAL NOTES:</i></b><br />
<br />
This came out pretty well. My hubby and I enjoyed them, but didn't LOVE them. We both kinda felt like they were missing something. They needed to be a little bit richer or something. Although I have to say they did taste very convincingly "hot cocoa"-ish.<br />
<br />
I've made souffles before and had a fair amount of success. As long as you follow the directions you should be fine.<br />
<br />
Important Note: When combining the chocolate mixture with the egg yolks be sure the mixture has cooled enough. You add hot chocolate mixture with egg yolks you'll be left with scrambled eggs. Don't make this mistake!!!<br />
<br />
The recipe didn't specify what kind of milk to use. Since I don't keep anything other than skim milk in the house that's what I used. Therefore, each serving came to about 260 calories. NICE!!!<br />
<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-67852583760428073232013-01-31T19:03:00.002-08:002013-01-31T19:03:36.844-08:00Sweet Potato Spinach Pesto Lasagna RollsTime for another new dish! It's been my goal to try out a new one every week. And I'm trying to make them more healthy (if they're not already). This recipe wasn't too "diet-friendly" to start with, but I made some changes to it to lighten it up and remove <i>some</i> of the guilt...<br />
<br />
It's no secret I LOVE all things pumpkin and winter squash so naturally I gravitated toward it. Luckily for me I have a couple afternoons free and I had the time to do it. Unfortunately, I'd have to say if I only had nights to make dinner - like cooking after a long day of work, I'm not sure I'd have the energy or desire to make this. Even still, it took me a long time to make. Based on that I'm not sure I'd make it again. Unless I found a way to shorten up the prep time... we'll have to see.<br />
<br />
I found the original recipe <a href="http://www.joanne-eatswellwithothers.com/2012/03/recipe-sweet-potato-spinach-pesto.html" target="_blank">here</a>.<br />
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<b>SWEET POTATO SPINACH PESTO LASAGNA ROLLS</b><br />
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<br />
<b>INGREDIENTS</b><br />
<span style="background-color: floralwhite; color: #665738; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">5 cloves garlic</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">5 oz basil, leaves torn off</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">2 tbsp pine nuts</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">2 tbsp olive oil</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">2 oz spinach</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">15 oz part-skim ricotta</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">6 oz mozzarella, grated, divided</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">1/3 cup parmesan cheese</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">4 medium sweet potatoes</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">12 lasagna sheets</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">2 cups tomato basil sauce</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">salt and black pepper, to taste</span></span><br />
<br />
<b>DIRECTIONS</b><br />
<span style="background-color: floralwhite; color: #665738; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">Preheat oven to 350 and set a pot of salted water to boil. In the meantime, combine the garlic, basil, pine nuts, olive oil, and spinach in a food processor and blend until smooth. Add salt to taste.</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">In a large bowl, mix together the ricotta, half of the mozzarella, parmesan cheese, and pesto that you just made.</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">Poke sweet potatoes all over with a fork. Wrap each in a damp paper towel and microwave on high for 2 minutes per side or until fork-tender. Remove from microwave. When cool enough to touch, remove the skin and mash the sweet potato flesh in with the ricotta-pesto mix. To make it REALLY smooth, food process it until totally blended. Season to taste with salt and black pepper.</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">When water comes to a boil, add the lasagna noodles. Cook until just al dente. Line two large baking sheets with wax paper. Using a pair of tongs, remove the noodles from the cooking water one by one and place them next to each other on the cookie sheets.</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">Spread 2-3 tbsp of sweet potato-ricotta filling on each noodle. Beginning at one end, loosely roll each sheet. Spread 3/4 cup of the tomato sauce onto the bottom of a 9x13-inch baking pan. Place the rolls, seam side down, into the baking pan, fitting them as snugly against each other as possible. Top with the remaining tomato sauce and mozzarella.</span></span><br />
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: floralwhite; line-height: 18px;"><span style="font-family: inherit;">Cover pan with aluminum foil and bake for 30 minutes. Remove foil and bake for 15 minutes or until cheese starts to brown. Let cool for about 5 minutes before serving.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMayqcYVve4Bq10PeXIdI3SEkLvM3OQp4_c0cZuKH5bjmlPvTpCpVnhT03YSnpYp5mJHQoHB9iH8YAbCmNnPtI1pPb6sY0FbS4HzMCNV07UDB1d31ALAX8j7eS-qa9Col5HnsBZeSVy0/s1600/IMG_1798.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMayqcYVve4Bq10PeXIdI3SEkLvM3OQp4_c0cZuKH5bjmlPvTpCpVnhT03YSnpYp5mJHQoHB9iH8YAbCmNnPtI1pPb6sY0FbS4HzMCNV07UDB1d31ALAX8j7eS-qa9Col5HnsBZeSVy0/s320/IMG_1798.JPG" width="240" /></a></div>
<br />
<br />
<b><i>PERSONAL NOTES:</i></b><br />
<br />
I substituted: 1 cup 1% cottage cheese and 1 cup part-skim ricotta for the full 15oz container of ricotta. Lightened it up a bit.<br />
<br />
Also, instead of the 2 tablespoons olive oil, I used 2 tablespoons Olivio spread (melted). It was 140 calories instead of the full 240 calories of the OO.<br />
<br />
Finally, I used fat free mozzarella instead of the part-skim version.<br />
<br />
Ultimately, it tasted fine but again...took too long. Oh, and next time I would increase the sweet potatoes just a little. When I followed the original recipe I couldn't detect the sweet potatoes AT ALL.<br />
<br />
Good luck :)gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-81354809027907860352013-01-24T17:57:00.005-08:002013-01-24T17:57:55.548-08:00Buttery Cream Cheese Coffee CakeTo be perfectly honest, I didn't have too much success with this one. Well...it looks like I did but I wasn't all that pleased with the results.<br />
<br />
Not a great way to begin a new post for a new dish, is it? Then again, part of the idea with this blog is to post the dishes I make and talk a little about it. Truthfully, if it's rubbish I wouldn't bother posting, but I feel like this cake has potential.<br />
<br />
The pictures on the <a href="http://kitchenlabproject.blogspot.com/2010/02/buttery-cream-cheese-coffee-cake.html" target="_blank">original post</a> where I got the recipe from made my mouth water. I was looking for something new to bake and so decided to try this one. I really wanted to like it, but I just didn't. It feels like it's missing something but I can't put my finger on it.<br />
<br />
If you want to give it a whirl, here it is...<br />
<br />
<b>BUTTERY CREAM CHEESE COFFEE CAKE</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBYgc25tBHlIaDbioG414za6UXYbPDOAshJU7zCGT_EW8KeitgB8Aa8SsUNRTSMVo4wZ92v-b4PhpArkewPrWGX_nPaj79vQi6oqcQn0qzJBPfW4AS_CehprzvFGsLpEI6gjw6lENh7w/s1600/IMG_1754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBYgc25tBHlIaDbioG414za6UXYbPDOAshJU7zCGT_EW8KeitgB8Aa8SsUNRTSMVo4wZ92v-b4PhpArkewPrWGX_nPaj79vQi6oqcQn0qzJBPfW4AS_CehprzvFGsLpEI6gjw6lENh7w/s320/IMG_1754.JPG" width="240" /></a></div>
<br />
<b>INGREDIENTS:</b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 18px;">CAKE</span><br style="background-color: white; color: #222222; line-height: 18px;" /><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 cup butter (no substitutes)</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 cup caster sugar (I used granulated)</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 eggs</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/4 cup sour cream </span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 cups flour</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 teaspoons baking powder</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/2 teaspoon salt</span><br style="background-color: white; color: #222222; line-height: 18px;" /><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">FILLING</span><br style="background-color: white; color: #222222; line-height: 18px;" /><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">2 (8 oz) packages cream cheese, softened</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 egg yolk</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 cup granulated sugar</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1 teaspoon vanilla</span><br style="background-color: white; color: #222222; line-height: 18px;" /><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">TOPPING</span><br style="background-color: white; color: #222222; line-height: 18px;" /><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/3 cup light brown sugar</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/3 cup flour</span><br style="background-color: white; color: #222222; line-height: 18px;" /><span style="background-color: white; color: #222222; line-height: 18px;">1/4 cup butter</span></span><br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<span style="background-color: white; color: #222222; line-height: 18px;"><span style="font-family: inherit;">Set oven to 350F with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture. Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 50-55 minutes or until middle feels set and not jiggly.</span></span><br />
<br />
<b><i>PERSONAL NOTES:</i></b><br />
<br />
Suggestion: ADD 1 tsp cinnamon for the topping. I really felt the topping should have had that flavor running through it. What kind of coffee cake doesn't have cinnamon in a crumb topping? Right? Oh... I increased the amount of light brown sugar and decreased the flour in the topping. The consistency needed to be better. That ought to do it.<br />
<br />
You know, given the changes I suggested, I might be willing to give this one another try... hmmm...<br />
<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-33924725160934902722013-01-22T18:01:00.000-08:002013-01-22T18:01:10.638-08:00Spinach cake or souffle?I found <a href="http://www.eatingwell.com/recipes/parmesan_spinach_cakes.html" target="_blank">this recipe</a> in an email sent to me by Eating Well Magazine. It looked like a good, fairly easy recipe. I decided to give it a whirl. The end result: a yummy spinach treat! However, I can't determine whether or not Spinach Cake is the right name for this. It's closer to a souffle. <br />
<br />
Then of course the original recipe called for making the "cakes" in a muffin pan. I can't even imagine doing that. I think you'd end up with really SMALL portions. So I decided to make them in ramekins. This left two portions - sizeable I thought - while still being pretty low in calories and fat. Sweet.<br />
<br />
<b>PARMESAN SPINACH SOUFFLES</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMXIbw2nuKzM4xid4jXWWLw7UwDPi5hvf_aFDdXDoSJ-kj48uzEE5oXMU3Hos70LbHkQImDc_Nqzc4RUBWM0thOcsTdbKH3NR3gT0ztAreS6uz4mBOzbnBM62gd23d7DD4IMdMF6SNy4/s1600/spinach1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyMXIbw2nuKzM4xid4jXWWLw7UwDPi5hvf_aFDdXDoSJ-kj48uzEE5oXMU3Hos70LbHkQImDc_Nqzc4RUBWM0thOcsTdbKH3NR3gT0ztAreS6uz4mBOzbnBM62gd23d7DD4IMdMF6SNy4/s320/spinach1.JPG" width="240" /></a></div>
<br />
<br />
<b>INGREDIENTS</b><br />
<br />
<br />
<ul style="background-color: white; border: 0px; line-height: 19px; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">12 ounces fresh spinach, (see Note)</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 cup part-skim ricotta cheese, or low-fat cottage cheese</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">1/2 cup finely shredded Parmesan cheese, plus more for garnish</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">2 large eggs, beaten</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">1 clove garlic, minced</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 teaspoon salt</span></li>
<li itemprop="ingredients" style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">1/4 teaspoon freshly ground pepper</span></li>
</ul>
<br />
<br />
<b>DIRECTIONS</b><br />
<br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">Preheat oven to 400°F.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs, garlic, salt and pepper; stir to combine.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="line-height: 18.984848022460938px;">Coat two ramekins with either butter or Pam spray.</span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">Bake the spinach cakes until set, about 23-26 minutes (you may want to check them with a toothpick to see if it comes out clean). Let stand in the pan for 5 minutes. Loosen the edges with a knife. Serve warm, sprinkled with more Parmesan, if desired.</span></span><br />
<br />
<br />
<ul style="background-color: white; border: 0px; line-height: 19px; list-style-type: none; margin: 0px; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;"><strong style="margin: 0px;">Note:</strong> Baby spinach is immature or young spinach—it's harvested earlier than large-leaved mature spinach. We like the sturdy texture of mature spinach in cooked dishes and serve tender, mild-flavored baby spinach raw or lightly wilted. Baby and mature spinach can be used interchangeably in these recipes (yields may vary slightly); be sure to remove the tough stems from mature spinach before using.</span></li>
<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">Weights & Measures</span></li>
<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">10 ounces trimmed mature spinach=about 10 cups raw</span></li>
<li style="border: 0px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><span style="font-family: inherit;">10 ounces baby spinach=about 8 cups raw</span></li>
<li style="border: 0px; color: #454545; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 13px; font-style: inherit; list-style-image: none; list-style-type: none; margin: 0px; padding: 0px 0px 6px; vertical-align: baseline;"><br /></li>
</ul>
<br />
<b><i>PERSONAL NOTES</i></b><br />
<u><br /></u>
I used frozen spinach. But one thing I need to caution you on here is to make sure you've squeezed out all the water from the spinach! I mean it. You'll end up with a watery souffle and it'll be disappointing. <br />
<br />
Finally, I used Egg Beaters for the eggs. Cuts down a bit on cholesterol and some calories.<br />
<br />
Bon appetit!<br />
<b><i><br /></i></b>gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-64439799101491849412013-01-10T16:31:00.003-08:002013-01-10T16:31:43.763-08:00Twice-Baked Acorn Squash with Quinoa and GorgonzolaSo far, my efforts to begin the new year eating more mindfully is a success. My goals didn't include anything ridiculously restrictive like, NO chocolate or NO sugar, blah, blah, blah. I simply wanted to eat healthier meals that I would <i>enjoy</i>. I don't believe in the idea of eating health food without considering too much how things taste. If I can take off a few pounds in the process, even better.<br />
<br />
What did I do? I began scouring my Pinterest boards for ideas. Luckily, I'm addicted to Pinterest enough to have accumulated lots of ideas. Like this next dish...<br />
<br />
<b>TWICE-BAKED ACORN SQUASH WITH QUINOA AND GORGONZOLA</b><br />
<b><br /></b>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAA_6zDI7-T7lg-FsKxzsy3-eZ2uAZlvK54rFbvMMuUSXiSQiUrBUI3ewlX3xNRuRQGNi5cO1FuNXU7Q4aoLXXSpyInWZM1AoacoKXmeTWtErk0H4Ts3zKYrWFDVTM4BTkSB8h_wGf84/s1600/IMG_1729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAA_6zDI7-T7lg-FsKxzsy3-eZ2uAZlvK54rFbvMMuUSXiSQiUrBUI3ewlX3xNRuRQGNi5cO1FuNXU7Q4aoLXXSpyInWZM1AoacoKXmeTWtErk0H4Ts3zKYrWFDVTM4BTkSB8h_wGf84/s320/IMG_1729.JPG" width="240" /></a></div>
<br />
<br />
It's really tasty! I will definitely be making this again, although I can't lie; it did some time from start to finish. But, when I have the time I will look forward to having it again.<br />
<br />
The original recipe called for butternut squash and can be found <a href="http://naturallyella.com/2012/02/01/twice-baked-butternut-squash-with-quinoa-and-gorgonzola/" target="_blank">here</a>.<br />
<br />
<b><u>INGREDIENTS:</u></b><br />
<span style="font-family: inherit;"><br /></span>
<br />
<ul style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 large butternut squash</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 tablespoon olive oil</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">2 medium shallots</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">½ cup quinoa</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">1 cup water</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">½ cup gorgonzola cheese, plus extra for topping</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">pinch of salt</span></li>
</ul>
<div>
<i>(Serves 2)</i></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12.800000190734863px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: Verdana, Arial, Geneva, sans-serif;"><span style="font-size: 12.800000190734863px;"><br /></span></span></div>
<div>
<b><u>DIRECTIONS:</u></b></div>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<ol style="background-color: white; border: 0px; list-style-image: initial; list-style-position: initial; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ3Ft_xgpIX8FxJ_VcNYx2V-tQpw58j11OMU5XTO22WWquMUVkpIrDkAkyK12jgZ5Fi4tRkNFjgyNa9PYbSWJPBTUb6H2l1NOJ8M6Ds-VBqAgkoNGA7p03DLh-47AWZndPGeS61Fn_QE/s1600/IMG_1731.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQ3Ft_xgpIX8FxJ_VcNYx2V-tQpw58j11OMU5XTO22WWquMUVkpIrDkAkyK12jgZ5Fi4tRkNFjgyNa9PYbSWJPBTUb6H2l1NOJ8M6Ds-VBqAgkoNGA7p03DLh-47AWZndPGeS61Fn_QE/s320/IMG_1731.JPG" width="320" /></a>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Preheat oven to 400˚. Slice acorn squash in half and scoop out seeds. Place each half cut side down in a 9×13 pan and pour ½” of water in the bottom. Place in oven and bake until tender, about 30-40 minutes. Once done, remove and set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Rinse quinoa and set aside. In a medium pan heat olive oil over medium low heat. Dice shallots, add to oil, and saute until shallots are fragrant. Stir in quinoa and water. Bring to a boil, then reduce to a simmer at let cook until water is absorbed, 12-15 minutes.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">While quinoa cooks, scoop out acorn squash, leaving a ¼”-1/2″ on the sides and bottom. Drain water from pan and return acorn squash to the pan, cut side up.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Mash butternut squash and stir in gorgonzola cheese. Once quinoa is done, add it to the butternut squash. Taste and add salt if need be.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Scoop filling evenly into butternut squash halves. Sprinkle with gorgonzola cheese and return to oven. Let bake for 10-15 minutes or until cheese has melted and the tops begin to brown. Remove from oven, cut eat half in half, and serve.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="background-position: 0px 50%; border: 0px; line-height: inherit; list-style: decimal outside; margin: 0px 0px 0px 30px; outline: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: inherit;">Evenly spread filling back into butternut squash</span></li>
</ol>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b><i>PERSONAL NOTES:</i></b></div>
<div>
<br /></div>
<div>
I can't say I'd do anything different from the original recipe - I made no edits/additions to this. Something that did occur to me however, was that I don't typically go for gorgonzola cheese. It's not really my thing. Used here, I have to say it was perfect. It wasn't too much or too little. It gave just enough of the right flavor. Bravo!</div>
gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-77570799305591336822012-12-21T10:37:00.001-08:002012-12-21T10:37:23.244-08:00Penne with Vodka Sauce<br />
Today's yummy dish is penne with vodka sauce. You might be thinking this is fairly ordinary fare, especially since I typically keep things kicked up a notch or two. But I chose the dish because I had the ingredients on hand from the lobster bisque I made the other day. This is what I made with the leftovers.<br />
<br />
It really is an easy dish to make. I went first to Allrecipes to find a recipe and found one <a href="http://allrecipes.com/recipe/penne-and-vodka-sauce/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results" target="_blank">here</a>. It took only about 10-15 minutes to make, start to finish.<br />
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<b>PENNE WITH VODKA SAUCE:</b><br />
<b><br /></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7bT0zfNdSHjNrankymJLfo4f9iEU-gyrcDCExvdaX7kKlqJYsDsYbX0h4J_aQeCRcgICDtXcpdtQSDAtfx1VXF3gNrYcSJMgOMe44t8QfdnJjHTUBjlJ9ZyuFjavVp5JEEaDgiMzkzI/s1600/penne2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV7bT0zfNdSHjNrankymJLfo4f9iEU-gyrcDCExvdaX7kKlqJYsDsYbX0h4J_aQeCRcgICDtXcpdtQSDAtfx1VXF3gNrYcSJMgOMe44t8QfdnJjHTUBjlJ9ZyuFjavVp5JEEaDgiMzkzI/s1600/penne2.jpg" /></a></div>
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<b><br /></b>
<b>INGREDIENTS:</b><br />
<b><br /></b>
1 16OZ box of penne pasta<br />
2 TBSP butter<br />
1/3C vodka<br />
1/2C heavy whipping cream<br />
1 small can tomato paste<br />
1/2C grated parmesan cheese<br />
Salt to taste<br />
<br />
<b>DIRECTIONS:</b><br />
<b><br /></b>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">Bring a large pot of lightly salted water to a boil. Add pasta and cook for </span><span style="background-color: white; line-height: 17px;">8 to 10 minutes or until al dente; drain.</span></span><br />
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 17px;">Meanwhile, melt butter or margarine in a large skillet over medium heat. </span><span style="background-color: white; line-height: 17px;">Stir in tomato sauce and cream.</span><span style="background-color: white; line-height: 17px;"> </span><span style="background-color: white; line-height: 17px;">Add vodka and stir until it</span><span style="background-color: white; line-height: 17px;"> </span><span style="background-color: white; line-height: 17px;">is reduced by half, about 4 to 5 minutes. </span><span style="background-color: white; line-height: 17px;">Simmer uncovered for 10 to 12 minutes. Stir every few minutes. </span></span><br />
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 17px;"><span style="font-family: inherit;">Stir in pasta, and heat through. Serve with Parmesan cheese.</span></span><br />
<b><br /></b>
<b><i>PERSONAL NOTES:</i></b><br />
<b><br /></b>
I made some changes to the original recipe (which called for pancetta and tomato sauce instead of tomato paste). In addition, I used half and half instead of heavy whipping cream. I felt the tomato paste contributed to the thickness of the sauce. The salt was important though; I guess if you use pancetta it would be a little saltier, but I found I needed to add more than I would usually into the dish. But it was yummy - I will be making this again!<br />
gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-84724644065021042322012-12-17T20:01:00.004-08:002012-12-17T20:01:59.699-08:00Lobster bisque<br />
Well here's another winner to add to the recipe arsenal. Lobster bisque.<br />
<br />
For Christmas my mother, who works at QVC, sent to me and my husband a box of lobster tails and filet mignon. While I don't eat meat, I DO eat fish. And boy, do I love lobster! So I decided to make a nice soup using the lobster.<br />
<br />
I found the original recipe <a href="http://allrecipes.com/recipe/lobster-bisque/detail.aspx?event8=1&prop24=SR_Title&e11=lobster%20bisque&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">here</a> from <a href="http://allrecipes.com/">Allrecipes.com</a> and I have to say it was easy; most definitely a keeper.<br />
<br />
<b>LOBSTER BISQUE:</b><br />
<b><br /></b>
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<b><br /></b>
<b>INGREDIENTS:</b><br />
<span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 cup</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">chicken broth</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">2 medium slices</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">onion</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">butter</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">all-purpose flour</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">2 cups</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">milk</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">salt</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 pound</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">cooked and cubed lobster meat</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1/2 teaspoon</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">Worcestershire sauce</span><br style="background-color: white; line-height: 15px;" /><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 pinch</span><span style="background-color: white; font-family: inherit; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; font-family: inherit; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">ground cayenne pepper</span><br />
<b><br /></b>
<b><br /></b>
<b>DIRECTIONS:</b><br />
<br />
<div style="line-height: 15px;">
<span style="font-family: inherit; line-height: 17px;">In a small frying pan place 1/4 cup chicken broth and the onion. Cook over a low heat for 5 to 7 minutes.</span></div>
<span style="font-family: inherit; line-height: 17px;">In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.</span><span style="font-family: inherit; line-height: 17px;">Gradually pour in broth, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.</span><span style="font-family: inherit;"><div>
<span style="line-height: 17px;"><br /></span></div>
<div>
<span style="line-height: 17px;"><b><i>PERSONAL NOTES:</i></b></span></div>
<div>
<span style="line-height: 17px;">Mostly I followed the recipe as written. A few changes I made included: using 1C half and half and 1C fat free half and half instead of using regular milk. I also added garlic when cooking the onions (which I actually used shallots) and 2TBSP tomato paste - to give the soup a pinkish color. It was really yummy!!!</span></div>
</span><br />
<br />
<b><br /></b>
<br />
<div style="background-color: white;">
<span style="line-height: 17px;">Oh - and I also added 3 small new potatoes. I left on the skin and chopped them into small cubes. I baked them in the oven for about 15 minutes to soften them up for a little while. Then when adding the flour to the frying pan, I made sure the potatoes were in there first, then I added an additional TBSP flour to bring it up to 3 TBSP total.</span></div>
<div>
<span style="line-height: 17px;"><br /></span></div>
<div>
<span style="background-color: white; line-height: 17px;">I let it simmer for about another 20 minutes before eating.</span></div>
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gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-49148164452535583192012-12-14T19:55:00.000-08:002012-12-14T19:55:03.573-08:00Cinnamon Swirl BlondiesSo even though we're deep in the throes of the holiday season, I decided not to go the way I did last year baking RIDICULOUS amounts of cookies, etc. But that doesn't mean I'm not baking at all. I'm simply being more selective about my choices.<br />
<br />
That said, I've been going through my Pinterest boards and came upon <a href="http://luluthebaker.blogspot.com/2011/06/cinnamon-swirl-blondies.html" target="_blank">this one</a> that I wanted to try out. It looked yummy and the recipe seemed easy enough. The outcome: It was and yes.<br />
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<b>CINNAMON SWIRL BLONDIES</b><br />
<br />
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<b>INGREDIENTS:</b><br />
<br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><i>FOR THE BLONDIES:</i></span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">2/3 cup unsalted butter (although if you prefer your blondies a little salty, use salted butter)</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1 1/2 cups flour</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1 teaspoon baking powder</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1/2 teaspoon salt</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1 cup packed brown sugar</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1/2 cup granulated sugar</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">2 eggs</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">2 teaspoons vanilla</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1 Tablespoon fresh lemon juice</span><br style="background-color: white; line-height: 19px;" /><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;"><i>FOR THE CINNAMON SWIRL:</i></span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1/4 cup butter (1/2 stick)</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1/4 cup sugar</span><br style="background-color: white; line-height: 19px;" /><span style="background-color: white; line-height: 19px;">1/2 teaspoon cinnamon</span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><b>DIRECTIONS:</b></span></span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;"><br /></span></span>
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">Preheat the oven to 325 degrees. Grease an 8x8" baking pan. In a small saucepan, melt the 2/3 cup butter, and let it cook until it is golden brown. Set aside to cool slightly. In a small bowl, combine flour, baking powder, and salt. In a large bowl, combine the melted butter, brown sugar, and granulated sugar, and stir until smooth. Add the eggs, vanilla, and lemon juice and mix well. Add the dry ingredients and stir until just combined. Spread the batter in the prepared pan. In the same saucepan you used to melt the butter for the blondie batter, melt the 1/4 cup butter for the cinnamon swirl. Add the sugar and cinnamon and stir to combine. Drizzle the cinnamon sauce over the blondie batter and use a butter knife to swirl it in. Don't bother trying to do a fancy pattern; it just all melts together! Bake for 35 to 45 minutes, until a toothpick inserted in the center comes out with just a few crumbs on it. Cool completely before serving. </span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><b><i>PERSONAL NOTES:</i></b></span></span><br />
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;"><br /></span></span>
<span style="background-color: white; line-height: 19px;"><span style="font-family: inherit;">I followed this recipe to the letter. It was easy to put together and it came out GREAT. These are really very much like brownies only with vanilla and gooey cinnamon swirls throughout. SO GOOD. I will definitely make these again (and probably bring up to the in-laws for Christmas :)</span></span>gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-34371088024756470442012-09-02T18:32:00.002-07:002012-09-02T18:32:23.087-07:00Chocolate Pumpkin Cakes with Cream Cheese (Oreo) FrostingMy goodness, where has the summer gone??? Tomorrow is Labor Day, the unofficial end of the summer season. Boo! I'm sad. It's been a good few months. <br />
<br />
My kitchen was completely overhauled. That took almost 2 months (my husband and I did it all ourselves - LOTS of work!). Then a few weeks ago my pc died. Just like that, in a flash. There goes all the pictures I was accumulating for new posts I was hoping to add to the blog. Eventually, when my husband fixes/rebuilds the pc I'll get those pics back. In the meantime, I've been building up a new library of photos for all the delectable dishes I made.<br />
<br />
Yum.<br />
<br />
That said, next up is a combination of recipes. <br />
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Pumpkin Muffins. Recipe can be found <a href="http://sweet-verbena.blogspot.com/2011/08/pumpkin-muffins.html" rel="nofollow" target="_blank">here</a>.<br />
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Cream Cheese Icing. Recipe can be found <a href="http://notsohumblepie.blogspot.com/2011/03/cinnamon-rolls-with-whipped-cream.html#more" target="_blank">here</a>.<br />
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The good news is, this is really easy to make! Since the cake part itself is only 2 ingredients, you can't possibly mess it up. Seriously. The originaly recipe calls for yellow cake mix with the canned pumpkin but what I did was use devil's food cake. You pretty much can't taste the pumpkin. So what are you left with? A yummy chocolate cake that is much lower in calories/fat than the regular boxed recipe. You're using no eggs, no oil. Pumpkin. It's healthier! Yay! </div>
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If the frosting is cream cheese frosting, why does mine look like chocolate frosting? There's a very simple answer to that: I added a couple of Oreo cookies when mixing the icing. Sweet!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kuN4LsmimvmMy57UkCoAOxyd9zZYsqQQLyFAnFA3XYdL5xVtklzaLtTv8OKjuTHIW9qGYzW8ls-hLRkpakiYE3bU2i4gHgZgTrzET9XKrBMxBm0kXiXS96iZ_6SgicATc120bvZNpgM/s1600/P1010071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kuN4LsmimvmMy57UkCoAOxyd9zZYsqQQLyFAnFA3XYdL5xVtklzaLtTv8OKjuTHIW9qGYzW8ls-hLRkpakiYE3bU2i4gHgZgTrzET9XKrBMxBm0kXiXS96iZ_6SgicATc120bvZNpgM/s320/P1010071.JPG" width="320" /></a></div>
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Oh, and what's that in the middle of the cupcake? That's right - it's a whole Oreo cookie. YUM!<br />
<br />
So I supposed the "healthy" version of the cake didn't end up so completely healthy. Not with the added bonuses - but they are really yummy! I promise!gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-40172917998550086492012-07-09T07:45:00.001-07:002012-07-09T07:45:06.829-07:00Avocado, Corn & Tomato SaladWhat a yummy summer winner! I came across this recipe <a href="http://www.abountifulkitchen.com/2010/08/fresh-corn-and-tomato-salad.html" rel="nofollow" target="_blank">here</a> and decided to give it a shot.<br />
<br />
As it turns out, my kitchen is STILL under renovation (since, hell-o, MEMORIAL DAY weekend!!!). So cooking/baking anything is pretty tough. Hence, I've been on a mission for two things. One: NO MORE TAKE-OUT. I swear, I've gained at least 6 pounds in the last 6 weeks. And two: finding and making recipes that don't require any cooking.<br />
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This is how I turned to this current recipe. And it is delicious! It only takes about 15 minutes to make (that includes the cooking time for the corn). I prepared everything else while the corn was cooking. Then I soaked the corn in cold water for about 2 minutes before slicing it off.<br />
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Here it is...<br />
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<strong>AVOCADO, CORN & TOMATO SALAD</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkqQHrcV1Mrodqs3cNtfwucYy40uv1kFKrG-KZFPFZkR8fNicUkOg6gNsDw8ieUh6YLqYpk2cLMUndOxh6MqRhOCdD7M5YC55K1d6bKug3MOhpaevqwTEuCl_7pyCnp9gU3H7nTvC1b0/s1600/P1010032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwkqQHrcV1Mrodqs3cNtfwucYy40uv1kFKrG-KZFPFZkR8fNicUkOg6gNsDw8ieUh6YLqYpk2cLMUndOxh6MqRhOCdD7M5YC55K1d6bKug3MOhpaevqwTEuCl_7pyCnp9gU3H7nTvC1b0/s320/P1010032.JPG" width="320" /></a></div>
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<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<div>
6 ears corn</div>
<div>
3 large fresh tomatoes</div>
<div>
1/2 large onion or about 1 cup chopped ( I used a sweet onion)</div>
<div>
1/2 cup chopped fresh basil</div>
<div>
two to three sprigs fresh oregano (optional)</div>
<div>
2 tablespoons white vinegar ( I used white balsamic)</div>
<div>
1/4 cup olive oil</div>
<div>
coarse sea salt</div>
<div>
fresh ground pepper</div>
<br />
<strong>DIRECTIONS:</strong><br />
<br />
<div>
Boil corn in large pot of water for about 7 minutes. Drain and plunge corn into cool water. Cut corn off cob and set aside to cool completely.</div>
<div>
Chunk tomatoes and onion. Coarsely chop basil and strip the oregano off stems. Place cooled corn, chopped vegetable and herbs into large bowl. Toss with vinegar and olive oil. Season to taste. Serve chilled or room temperature</div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
-The recipe called for white vinegar, but I love white balsamic (sweeter) vinegar. Apple cider vinegar would also work. I don't recommend regular balsamic vinegar. The dark red color will discolor the onion and corn and the overall look of the salad will change. </div>
<div>
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S2JqvgcL_IbrHjo-KLr91wypkbfEsSM6D_V1hmU2opfdxFaP7gAwIBX7lPTsA_6ik6lxPcaxzCNZHsk6xlO1NM1qwX6WVs3B5TyP2AT1NCanZoEGkEpxEbiWchtbNvKpDLt9yWBr4kI/s1600/P1010028.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S2JqvgcL_IbrHjo-KLr91wypkbfEsSM6D_V1hmU2opfdxFaP7gAwIBX7lPTsA_6ik6lxPcaxzCNZHsk6xlO1NM1qwX6WVs3B5TyP2AT1NCanZoEGkEpxEbiWchtbNvKpDLt9yWBr4kI/s320/P1010028.JPG" width="320" /></a><br />
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<strong><em>PERSONAL NOTES</em></strong>:<br />
<br />
The original recipe calls for white balsamic vinegar. That would certainly work. I used a cabernet vinegar. So it was red, but as you can tell by my pictures it didn't turn the salad completely red. <br />
<br />
It's so refreshing and simple to make!<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-48669227114205280342012-06-25T15:01:00.001-07:002012-06-25T15:01:37.585-07:00Double Decker Oreo FudgeYes, I've been experimenting with fudge. Once I found out how ridiculously easy it was to make I've been putzing around with different ideas. This one isn't exactly mine (original recipe can be found <span id="goog_1170009997"></span><a href="http://www.bakersroyale.com/candy/double-decker-oreo-fudge/" target="_blank">here<span id="goog_1170009998"></span></a>) but I played around with it to bring you the following...<br />
<br /><strong>DOUBLE DECKER OREO FUDGE</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwDEm5iy-97HH2MC040G1_9e3wLqSMum-v5hpQA-3VCXcpI4k0u-XzL3uunOPcUxQDcMx6JhUP-mtH3cwo7rMWi2NHh4_t9Oa7y7PNOiqVXn1CCui5acuShwLt-5gU-7teNOlO3mMiMg/s1600/P1010003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKwDEm5iy-97HH2MC040G1_9e3wLqSMum-v5hpQA-3VCXcpI4k0u-XzL3uunOPcUxQDcMx6JhUP-mtH3cwo7rMWi2NHh4_t9Oa7y7PNOiqVXn1CCui5acuShwLt-5gU-7teNOlO3mMiMg/s320/P1010003.JPG" width="320" /></a></div>
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<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<br />
<li>1 can of sweetened condensed milk, portioned in half</li>
<li>10 Oreos, chopped</li>
<li>1 cup white chocolate</li>
<li>2 tablespoon butter</li>
<li>1 cup of semi-sweet chocolate</li>
<br />
<strong>DIRECTIONS:</strong><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYefT1yF2IzGREUBVITz_6-2J8VVEOtmekGbM-2gc8BrsvDY4f8Pv6YPvWOjA0hGCp7uiGLO8_1BSAlOLW9Q3hVINfLNaQYNv-OqJqBGUIXR8aQz5U-BgGWfJG_P-VTln4R5dI_0axsw0/s1600/P1010007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYefT1yF2IzGREUBVITz_6-2J8VVEOtmekGbM-2gc8BrsvDY4f8Pv6YPvWOjA0hGCp7uiGLO8_1BSAlOLW9Q3hVINfLNaQYNv-OqJqBGUIXR8aQz5U-BgGWfJG_P-VTln4R5dI_0axsw0/s320/P1010007.JPG" width="320" /></a></div>
<br />
<ol>
<li>Split sweetened condensed milk in half and set aside. Chop Oreos and set aside</li>
<li>Place white chocolate, one ½ of sweetened condensed milk, 2 tablespoon of butter in a heat proof bowl over simmering water. Stir and mix until melted and combined. Fold in Oreos and stir to combine. Pour mixture into pan.</li>
<li>Place semi-sweet chocolate and remaining half sweetened condensed milk in a heat proof bowl over simmering water. Stir and mix until melted and combined. Pour mixture on top of Oreo layer and refrigerate for 1 an hour to set.</li>
<li>Remove from refrigerator and peel away foil once set. For ease of cutting make sure to clean knife between cuts to prevent sticking.</li>
</ol>
<br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
As I've mentioned, these are ridiculously easy to make. That's actually a liability as I've eaten far too much of this lately. I really need to slow it down on the sugar! Bad, bad... but oh so good... <br />
<br />gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-84109143176848853092012-06-15T12:27:00.003-07:002012-06-15T12:31:10.954-07:00Chocolate Caramel Macchiato PieThis is serious guys. Chocolate. Caramel macchiato. Pie. All rolled into one bit of fabulousness.<br />
<br />
Tomorrow is the Roaring 20's Lawn Party on Governor's Island. This will be the first time attending. For the last 5 years or so I was either working or in a yoga teacher training program. This year I was determined to BE THERE. <br />
<br />
That said, my sister-in-law informed me of a pie contest at the event and encouraged me to register. So I did. Then the big question of which pie would I make arose. I tried experimenting with a few different options, but I'm pretty sure this chocolate caramel macchiato pie is the one I'm going with. It's YUMMY. And...it's pretty much all my own creation. Well - at least the combination of layers involved. The recipes are all from different places - none I can truthfully say are all mine.<br />
<br />
I started with a sugar cookie layer, then <a href="http://openmouthinsertfoods.blogspot.com/2011/12/espresso-dark-chocolate-chip-cookies.html" target="_blank">espresso chocolate chip</a>, then caramel, topped off with Oreo cookie truffle.<br />
<br />
Here it is... <br />
<br />
<strong>CHOCOLATE CARAMEL MACCHIATO PIE</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LQH2GmQCS_OIma3L9cCBx_ri9Z3qrAE9szehaRHX-PMtBVJoin2UlXr5rNshdnapCi820GDyDG8CGpXV2-jVKZWNTMnXacGFT-mgOR-FwHWvWTakSWSo20eaK6B4z7xaMPCiEk9gaX0/s1600/P1010013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LQH2GmQCS_OIma3L9cCBx_ri9Z3qrAE9szehaRHX-PMtBVJoin2UlXr5rNshdnapCi820GDyDG8CGpXV2-jVKZWNTMnXacGFT-mgOR-FwHWvWTakSWSo20eaK6B4z7xaMPCiEk9gaX0/s320/P1010013.JPG" width="320" /></a></div>
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<br />
<strong>INGREDIENTS:</strong><br />
<br />
For the sugar cookie layer:<br />
<br />
1 1/4 C flour<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1/2 C plus 2 TBLS margarine (I use butter sometimes)<br />
1 C granulated sugar<br />
1 Egg<br />
1 tsp vanilla extract<br />
<br />
<strong><em>For the espresso chocolate chip layer:</em></strong><br />
<br />
<div class="ingredient">
1/2 stick butter, softened</div>
<div class="ingredient">
1/2 cup light brown sugar</div>
<div class="ingredient">
1 1/2 tablespoons granulated sugar</div>
<div class="ingredient">
1/2 of a large egg</div>
<div class="ingredient">
1 tsp vanilla extract</div>
<div class="ingredient">
3/4 cups all-purpose flour</div>
<div class="ingredient">
1/4 teaspoon baking powder</div>
<div class="ingredient">
1/4 teaspoon baking soda</div>
<div class="ingredient">
1/4 teaspoon salt</div>
<div class="ingredient">
1 tsn instant espresso coffee powder</div>
<div class="ingredient">
3/4 C semisweet chocolate chips</div>
<br />
<em><strong>For the caramel layer:</strong></em><br />
<br />
25 caramel candies<br />
2 Tbls heavy cream<br />
<br />
<strong><em>For the Oreo cookie layer:</em></strong><br />
<br />
1 package Oreo cookies<br />
1 8oz. package cream cheese, softened<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA1V6BVUwupCPquRoQ7IZQGHXtdwrojgrhsjlh3x8XqGvItPYuVrvEwWnESOYwrmf7KzGqqC05TERCj2OKaJTeEJ_3JSel30Z4apHIos02gCit_Hw0hSLAvfeRSUv67gMjdsA18sy4xU/s1600/P1010018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDA1V6BVUwupCPquRoQ7IZQGHXtdwrojgrhsjlh3x8XqGvItPYuVrvEwWnESOYwrmf7KzGqqC05TERCj2OKaJTeEJ_3JSel30Z4apHIos02gCit_Hw0hSLAvfeRSUv67gMjdsA18sy4xU/s320/P1010018.JPG" width="320" /></a></div>
<br />
<strong>DIRECTIONS:</strong><br />
<br />
<strong><em>For the sugar cookie mix:</em></strong><br />
<br />
Combine flour, baking powder and salt then set aside. Using a mixer, cream together margarine and 2 C sugar until fluffy. Beat in eggs, one at a time, then the vanilla. Slowly beat in dry mixture.<br />
<br />
<strong><em>For the espresso chocolate chip mix:</em></strong><br />
<br />
Cream the butter with the sugars using an electric mixer on medium speed until
fluffy, approximately 30 seconds. Beat in the egg and the <span style="color: black;">vanilla extract</span> for another 30 seconds.<br />
<br />
In a
mixing bowl, sift together the dry ingredients and beat into the butter mixture
at low speed for about 15 seconds. Stir in the espresso coffee powder and <span style="color: black;">chocolate chips</span>.<br />
<br />
<strong><em>For the caramel layer:</em></strong><br />
<br />
Place the caramel candies in a small saucepan over medium heat. Add the heavy cream and stir until completely melted. Pour hot caramel mixture over shortbread crust and spread into an even layer. Refrigerate until set, 30 minutes to 1 hour.<br />
<br />
<strong><em>For the Oreo cookie truffle layer:</em></strong><br />
<br />
<div class="txt">
Using a blender or hand held mixer, mix Oreos and cream cheese
together. </div>
<div class="txt">
</div>
Preheat oven to 350 degrees.<br />
<br />
Place a layer of sugar cookie mix on bottom of 8x8 pan (or just use a pie pan). Chill at least 30 minutes (or an hour) then layer on the espresso chocolate chip mix. Bake for about 10-15 minutes (or until edges turn brown) and allow to cool for about 20 minutes. <br />
<br />
Drizzle on the caramel and chill for about an hour.<br />
<br />
Top off pie with the Oreo cookie truffle mix and chill again for about an hour. Serve and enjoy!<br />
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<strong><em>PERSONAL NOTES:</em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSL4rGQ33zJASmkD2Q6v9-GF3-n-fBjvgpbGAITWyp1GMhCFbBiP1BtvVByJpZx_NAgOqT5v48cYKYRbXrI_K5S-GgSJksBdi-pVR3RIhhuOPkDp6aokMu_CeF9jgEeMUgLWArr8TJ40/s1600/P1010010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBSL4rGQ33zJASmkD2Q6v9-GF3-n-fBjvgpbGAITWyp1GMhCFbBiP1BtvVByJpZx_NAgOqT5v48cYKYRbXrI_K5S-GgSJksBdi-pVR3RIhhuOPkDp6aokMu_CeF9jgEeMUgLWArr8TJ40/s320/P1010010.JPG" width="320" /></a></div>
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Oh my, are these just yummy! Since I pretty much put all of these layers together myself I already included any important notes. If you let the pie sit out for a few minutes before eating it will be a little softer. Either way it is DELICIOUS! Plus, my husband gave it 2 thumbs up so it passed the test :)<br />
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Keeping my fingers crossed it wins tomorrow!!!gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com1tag:blogger.com,1999:blog-4365533407928362156.post-10357578822519027622012-06-12T07:42:00.002-07:002012-06-12T07:42:45.292-07:00Cake Batter FudgeI'm learing it takes quite a bit of time when you undertake an entire kitchen renovation on your own. And that's where a great deal of my time is spent, energy is focused. However, I have made efforts to do some baking while waiting for everything to be hooked up, put back, finished/re-finished, etc...<br />
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As it turns out, my husband and I headed to NJ to see his brother (and family). Not only do I not go anywhere empty handed, but if at all possible I bake something from scratch. That said, I made a batch of cake batter fudge. It was simple and didn't require dirtying up too many dishes. As a matter of fact, I used one bowl to mix the ingredients and a tray to spread out the fudge. Easy peasy, lemon squeazy. <br />
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The original recipe can be found <a href="http://pursuitofhippieness.com/2011/10/01/funfetti-cake-batter-fudge/" rel="nofollow" target="_blank">here</a>, but I was inspired by the fun coloring/display as posted <a href="http://www.onsugarmountain.com/2012/05/birthday-cake-fudge.html" rel="nofollow" target="_blank">here</a> by another blogger. The first recipe is easy and fast, but I liked the idea of dropping in blue swirl to liven up the dessert. YUM!<br />
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<strong>CAKE BATTER FUDGE</strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1fB3I3MImqrH-o0fbuQ9LmSxEWDV8yVsthsqVu9bVrQIcgHMq_h5IfkTF4GxNkRJkZx47F_SThrLQNJMjEdhpGYMfHTnZfGzTG_9SGjRUXRUV4xVhaR5AzeGRXp-jmJAls3oIzjiSsY/s1600/P1010014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG1fB3I3MImqrH-o0fbuQ9LmSxEWDV8yVsthsqVu9bVrQIcgHMq_h5IfkTF4GxNkRJkZx47F_SThrLQNJMjEdhpGYMfHTnZfGzTG_9SGjRUXRUV4xVhaR5AzeGRXp-jmJAls3oIzjiSsY/s320/P1010014.JPG" width="320" /></a></div>
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<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
1 14 ounce can sweetened condensed milk<br />
3.5 cups white chocolate chips<br />
3 tsp Vanilla Extract<br />
1/2 tsp Almond Extract<br />
Rainbow Sprinkles<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhNI97Pj3-_gcxZ8cxN3amIIYOYjz2Z6fjxG1aSAGddFpxoZxeTTDK5VFkPxQvGrtGg9eWem9xi6nJU4yUXB9C5UJl-P1-mj6RljEJqy4iRUs8CyaTL_d3QCH7u885FwN-pSvG1C1klA/s1600/P1010015.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKhNI97Pj3-_gcxZ8cxN3amIIYOYjz2Z6fjxG1aSAGddFpxoZxeTTDK5VFkPxQvGrtGg9eWem9xi6nJU4yUXB9C5UJl-P1-mj6RljEJqy4iRUs8CyaTL_d3QCH7u885FwN-pSvG1C1klA/s320/P1010015.JPG" width="320" /></a><br />
<strong>DIRECTIONS:</strong><br />
<br />
Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.<br />
<br />
Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).<br />
<br />
Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.<br />
<br />
Once set, cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.<br />
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<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
This was ridiculously easy to make. I think the whole thing took 10 minutes, tops. Of course, that doesn't include the setting time, but if you're looking for something fast to make (and you don't need it immediately), this is your dish. <br />
<br />
The only downside to this recipe is that I don't find it tastes a whole lot like cake batter. It's good - don't get me wrong (maybe even too good - I almost can't stop eating it once I start), but it tastes more like white chocolate fudge than anything else.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivUFoldQFTxnxJMzbpetYmgdz21rJdhXW-pBmCV02DsvLSlkzuchnVzAkj7GIstbCQXFodyyGGAdUGFiEGdQ_WYLqgo2aUFu-dWomwjCPDVXbQrSZOxdnxd7cEXwk-52AGkYJdrGQhsw/s1600/P1010023.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivUFoldQFTxnxJMzbpetYmgdz21rJdhXW-pBmCV02DsvLSlkzuchnVzAkj7GIstbCQXFodyyGGAdUGFiEGdQ_WYLqgo2aUFu-dWomwjCPDVXbQrSZOxdnxd7cEXwk-52AGkYJdrGQhsw/s320/P1010023.JPG" width="320" /></a></div>gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-42483767772793345692012-05-21T07:53:00.001-07:002012-05-21T07:54:55.825-07:00Cookies N'Cream SconesWhere have I been for the last month??? Why haven't I posted?<br />
<br />
Well... for starters there were family issues that had to be handled, then I was traveling a bit to be with the family. Then somehow my schedule just got a bit out of control, though I'm not sure how it happened. As a yoga teacher, I'm used to a certain amount of changes - even last minute ones - but for some reason it was much more challenging these past few weeks.<br />
<br />
I decided to get back on the posting bandwagon as soon as possible because pretty soon my kitchen will be out of commission. That's right, my hubby and I are renovating the kitchen. It's overdue and thus the time has come. Hopefully I won't have too much a gap between posts like this last month. I'm hoping it's just a week or so... fingers crossed.<br />
<br />
Anyhow, as I was experimenting with scone recipes recently I decided to give this latest one a whirl: adding Oreos. OMG. What results! They came out GREAT! <br />
<br />
Check them out...<br />
<br />
<strong>COOKIES N' CREAM SCONES</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02zH-3U4V5LtohITmEirKzkWDjzL5eBlrosDeYwkJmaFMFxpKbsiiUAP0lNwqOG8SwTRPkcwOkxCEkEtDiojv4jfR3-bs-2VfGoukE2RGc8QgRIyZ1INO-gcOxIjzE4Ylb-r8lgRNQ_Y/s1600/P1010078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02zH-3U4V5LtohITmEirKzkWDjzL5eBlrosDeYwkJmaFMFxpKbsiiUAP0lNwqOG8SwTRPkcwOkxCEkEtDiojv4jfR3-bs-2VfGoukE2RGc8QgRIyZ1INO-gcOxIjzE4Ylb-r8lgRNQ_Y/s320/P1010078.JPG" width="320" /></a></div>
<br /><br />
<strong>INGREDIENTS:</strong><br />
<br />
Original scone recipe can be found <a href="http://openmouthinsertfoods.blogspot.com/2012/04/beautiful-british-scones.html" target="_blank">here</a> on a previous post.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19hCUiv9rj7sUq8oUTLd10a9FoKX_p1iM2DANyOeBGSYmCiLbRMkDy4UBgAXGu89lmuJcpwE_7OgtSjkoktLwWEFPch5SoVzY1UqClkJBb5xM4K0W739TvHCcrY-IXT3V7sDvdkwRuZo/s1600/P1010082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh19hCUiv9rj7sUq8oUTLd10a9FoKX_p1iM2DANyOeBGSYmCiLbRMkDy4UBgAXGu89lmuJcpwE_7OgtSjkoktLwWEFPch5SoVzY1UqClkJBb5xM4K0W739TvHCcrY-IXT3V7sDvdkwRuZo/s320/P1010082.JPG" width="320" /></a></div>
<br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="12">1
cup sour cream <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="11">1
teaspoon baking soda<br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="10">4
cups all-purpose flour <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="9">1 cup
white sugar <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="8">2
teaspoons baking powder <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="7">1/4
teaspoon cream of tartar <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="6">1
teaspoon salt <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="5">1 cup
butter <br />
</li>
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="4">1
<span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen;"><span style="color: black;">egg</span></span><br />
</li>
<br />
<strong>DIRECTIONS:</strong><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbzCG1BlLA-jMHv2b9becpL58Bh_PI4WLruHtz5IdkbRobAu_zx9G7znF846YoDFaCP8NXSmaxBcgcjiWRQG8wsm7YI_GPyy2010tMrgcuv3PJAVuKdu4SnzojIBLpf5RfT0-Iswzuaw/s1600/P1010085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbzCG1BlLA-jMHv2b9becpL58Bh_PI4WLruHtz5IdkbRobAu_zx9G7znF846YoDFaCP8NXSmaxBcgcjiWRQG8wsm7YI_GPyy2010tMrgcuv3PJAVuKdu4SnzojIBLpf5RfT0-Iswzuaw/s320/P1010085.JPG" width="320" /></a></div>
<br />
<ol>
<li itxtharvested="0" itxtnodeid="20"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="21">In a small bowl, blend the sour cream and
baking soda, and set aside. </span>
</li>
<li itxtharvested="0" itxtnodeid="19"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="22">Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a large baking sheet. </span>
</li>
<li itxtharvested="0" itxtnodeid="18"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="23">In a large bowl, mix the flour, sugar, baking
powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream
mixture and egg into the flour mixture until just moistened. Mix in crumbled Oreos.
Add about as much as you want. I used about 1 cup.</span>
</li>
<li itxtharvested="0" itxtnodeid="17"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="24">Turn dough out onto a lightly floured surface,
and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12
wedges, and place them 2 inches apart on the prepared baking sheet. </span>
</li>
<li itxtharvested="0" itxtnodeid="16"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="25">Bake 12 to 15 minutes in the preheated oven,
until golden brown on the bottom.</span></li>
</ol>
<strong><em>PERSONAL NOTES:</em></strong><br />
I chose to add sugar glaze icing to top it off, although it doesn't need it. If you like sweeter scones, go for the icing. Otherwise you can leave it off.<br />
I used 1 cup confectioner's sugar, 1 tsp milk, 1/2 tsp vanilla (or you can use any variation thereof as you like it). Then I took Oreo crumbles and sprinkled them on top. <br />
<br />
SO GOOD!!!gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-10152635965569180372012-04-26T13:07:00.002-07:002012-04-26T13:08:10.511-07:00Banana Cream Cheese Breakfast CakesOh look, another muffin recipe. Ha! Sorry, they're just about my favorite things on this earth. Thus, I go out in search of new muffin recipes all the time. As a matter of fact, I should probably think about branching out to include cranberries or other kinds of fruit in my muffins. Incidentally, that's what brought me to this next recipe. <br />
<br />
Banana breads and banana-things aren't always my favorite - although I love eating bananas by themselves. However, when I saw this recipe I thought it would be fun. Plus, I'm actually combining two different recipes to bring this to you. <br />
<br />
The recipe for cream cheese filling can be found <a href="http://openmouthinsertfoods.blogspot.com/2011/11/pumpkin-cream-cheese-muffins.html" target="_blank">here</a>. The banana muffin part is a recipe I found in the latest <em>Food Network Magazine</em> (May 2012 issue), compliments to Gary Danko.<br />
<br />
<strong>BANANA CREAM CHEESE BREAKFAST MUFFINS</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgjleyImtnjaGBIfsbhHQv3HDrOHEllK1u1LslNXEOTqlpPaZpj4sJwHVoWUO0qRvvH91_F3fES9rJFCnuHnDTnaMv3pKWaJMKrm9Q3jABVPHtBOwj3LGWnEj99elApsRA2zW51NPGqc/s1600/P1010004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgjleyImtnjaGBIfsbhHQv3HDrOHEllK1u1LslNXEOTqlpPaZpj4sJwHVoWUO0qRvvH91_F3fES9rJFCnuHnDTnaMv3pKWaJMKrm9Q3jABVPHtBOwj3LGWnEj99elApsRA2zW51NPGqc/s320/P1010004.JPG" width="320" /></a></div>
<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
1 1/2 cups plus 3 tblsp cake flour<br />
1 1/2 tsp baking soda<br />
1/2 tsp kosher salt<br />
1 stick plus 2 tblsp unsalted butter, room temperature<br />
1 cup plus 6 tblsp sugar<br />
2 tsp vanilla extract<br />
3 large eggs, room temperature<br />
3 very ripe bananas, mashed<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreCk_YOX9-tb6rxOXucHIYXUvTBXsybyvLuFc0qXwjIh1t8F3nOc3MiRDw60FHQ3-kd7juBcxdXDXnwHp7OmCuNflnd87BQWuCmCUxzW23jyGFcLrg7L1ucoHAIBhXJf4nh4W3BXcsc8/s1600/P1010006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreCk_YOX9-tb6rxOXucHIYXUvTBXsybyvLuFc0qXwjIh1t8F3nOc3MiRDw60FHQ3-kd7juBcxdXDXnwHp7OmCuNflnd87BQWuCmCUxzW23jyGFcLrg7L1ucoHAIBhXJf4nh4W3BXcsc8/s320/P1010006.JPG" width="320" /></a></div>
<br />
<br />
<strong>DIRECTIONS:</strong><br />
<br />
1. Preheat oven to 325 degrees.<br />
<br />
2. Line a 12-cup muffin pan with paper liners. Sift the flour, baking soda and salt into a bowl.<br />
<br />
3. Beat the butter, sugar and vanilla with the paddle attachments on medium speed until fluffy, about 5 minutes. Beat in the eggs, one at a time. Beat in the mashed bananas until combined. Add half of the flour mixture and beat on low speed until almost combined, then add the remaining flour mixture and beat until just combined (do not overmix).<br />
<br />
4. Drop a small scoop of batter for each muffin. Drop in about 1 tsp of the cream cheese mixture for each muffin then scoop on the remaining batter over the cream cheese mixture (cups should be about 3/4 full).<br />
<br />
5. Bake until a toothpick inserted into the cake (not the filling) comes out clean, 20-35 minutes. Transfer the pan to a rack and let cool about 15 minutes, then remove the cakes to the rack to cool completely.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eg_EbJVuMam91zHra04Ftci0xFpGsXErue_wCMQS6g6gRJLXpYlPVj6Zw_IF5TauWnvCRRwGWVKJ4SYbN4VxGQ1OyYykbaq-vdzkv_EABmRkhzL2FbAm4x0O1Bh7eubhCDq7bvWH7fw/s1600/P1010011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eg_EbJVuMam91zHra04Ftci0xFpGsXErue_wCMQS6g6gRJLXpYlPVj6Zw_IF5TauWnvCRRwGWVKJ4SYbN4VxGQ1OyYykbaq-vdzkv_EABmRkhzL2FbAm4x0O1Bh7eubhCDq7bvWH7fw/s320/P1010011.JPG" width="320" /></a></div>
<br />
<br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
The directions for the cream cheese mixture in the magazine seemed so involved, I went back to the cream cheese filling I used for other muffins. It was a good decision, I like the way they came out. I love biting into muffins or cupcakes only to find a surprise in the middle. Yum!<br />
<br />
Oh, and I didn't bake the muffins all that long... probably only 20 minutes - max. If I baked them for 35 they would have burned. So my recommendation is to check them at 20 minutes and see if they need more time or not.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4atZEF1wIdM2NwHF_EBgCoebUmOUCOOK-OkQ2dlg-dmP78NQ_tRw63V3oFzmSB5_b-V7dZrvIC59aKWXqL0v8IYdRQSrXcqJBfDlIDo26SCKNmnJb_FcW81yt9e58ZMTckes5f7yw7Q/s1600/P1010017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw4atZEF1wIdM2NwHF_EBgCoebUmOUCOOK-OkQ2dlg-dmP78NQ_tRw63V3oFzmSB5_b-V7dZrvIC59aKWXqL0v8IYdRQSrXcqJBfDlIDo26SCKNmnJb_FcW81yt9e58ZMTckes5f7yw7Q/s320/P1010017.JPG" width="320" /></a></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WUNpY2cD2tHR7cijuQPursCARpcrrP22eDFaGeQNqQTEW7Mf6gBOIDSMUJ_l12r52vl8gNMlsKD1tIelCXY4Ocee8kse78wsAxFRkba0ulDHCSQv1BNeq8ZoFPt_wMJm_IS9YTsNh0A/s1600/P1010019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9WUNpY2cD2tHR7cijuQPursCARpcrrP22eDFaGeQNqQTEW7Mf6gBOIDSMUJ_l12r52vl8gNMlsKD1tIelCXY4Ocee8kse78wsAxFRkba0ulDHCSQv1BNeq8ZoFPt_wMJm_IS9YTsNh0A/s320/P1010019.JPG" width="320" /></a></div>gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-79361525189932086932012-04-25T15:15:00.001-07:002012-04-25T15:16:35.844-07:00Avocado & Crab SaladWhat a treat it was to stumble upon this recipe for avocado and crab salad. Two of my favorite things; especially in the warm weather. One thing I love about this dish is that it's actually healthy for you! I know I speak for lots of people when I say that avocado is VERY good for you. It's packed with the Omega-3's we need so much and don't often get. To top it off, it's made with crab. MMmmmm... crab...<br />
<br />
The recipe is adapted from <a href="http://www.skinnytaste.com/2009/04/avocado-and-crab-salad.html" target="_blank">this one</a>. Thank you skinnytaste.com!<br />
<br />
<strong>AVOCADO & CRAB SALAD</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaofsJ-RzaKJ08ZwqN1CI7xxi_seH_Q1VhNfYoEIR0OSdE7UyTH5JO-NcthWMcprt0nxHcal3rQpDk_t3HwiVEQ5Eo9yZ4bTYgMzOzatxq8doC05TfwjnE5XcuAHGBMNE3xC33u0c410w/s1600/P1010023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaofsJ-RzaKJ08ZwqN1CI7xxi_seH_Q1VhNfYoEIR0OSdE7UyTH5JO-NcthWMcprt0nxHcal3rQpDk_t3HwiVEQ5Eo9yZ4bTYgMzOzatxq8doC05TfwjnE5XcuAHGBMNE3xC33u0c410w/s320/P1010023.JPG" width="320" /></a></div>
<br /><br />
<strong>INGREDIENTS:</strong><br />
<br />
<li>1 medium Hass avocado
</li>
<li>4 oz lump crab meat
</li>
<li>2 tbsp chopped red onion
</li>
<li>2 tblsp red wine vinegar</li>
<li>1 tsp olive oil
</li>
<li>salt and pepper </li>
<br />
<br />
<strong>DIRECTIONS:</strong><br />
<br />
In a medium bowl, combine onion, lime
juice, olive oil, cilantro salt and pepper. Add crab meat and toss well.<br />
Cut avocado open, remove pit and spoon out avocado. Cut into large chunks
and add to crab. Mix carefully, not to mash the avocado. Spoon back into avocado shells and enjoy!<br />
<br /><br /><br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
What an easy little meal to make! I had it done in about 10 minutes, if that. The original recipe called for the juice of one lime and 1 tablespoon chopped fresh cilantro, but as always I chose to go in a different direction with the red wine vinegar. Cabernet vinegar is a particular favorite of mine...gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-8737254203454253012012-04-24T12:47:00.000-07:002012-04-24T12:47:00.559-07:00Oatmeal Cinnamon MuffinsYet another experiment with muffins. I chose this recipe because I'm looking to get rid of a box of Quaker Oats that I've had hanging around. I only use that stuff to bake with - I prefer to eat steel cut oats (they're SO good!). Thus when I saw this recipe, I hopped on the opportunity to use more Quaker oats.<br />
<br />
This recipe is adapted from <a href="http://allrecipes.com/recipe/oatmeal-cinnamon-muffins/" target="_blank">this one</a> found on Allrecipes.<br />
<br />
<strong>OATMEAL CINNAMON MUFFINS</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEnq2zalNjZWSewihWRKtyLDQCvM_s61TOX_pAfdlF05bSFcLakSXYz-HfjyyX87CYn-aSzwB5t1WA__YDCQdi-wYx2A-FnEcP0HVNZC3jN_f4tiudk95ICAV78P1UZkf7U_APVAso_Y/s1600/P1010014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEnq2zalNjZWSewihWRKtyLDQCvM_s61TOX_pAfdlF05bSFcLakSXYz-HfjyyX87CYn-aSzwB5t1WA__YDCQdi-wYx2A-FnEcP0HVNZC3jN_f4tiudk95ICAV78P1UZkf7U_APVAso_Y/s320/P1010014.JPG" width="320" /></a></div>
<br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="10">1
cup old-fashioned oats </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="9">1 cup
buttermilk </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="8">2
eggs, lightly beaten </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="7">1 cup
all-purpose flour </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="6">1/3
cup packed brown sugar </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="5">1 1/2
teaspoons baking powder </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="4">1
teaspoon ground cinnamon </li>
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="3">1/2
teaspoon baking soda </li>
<br /><br />
<strong>DIRECTIONS:</strong><br />
<br /><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="15">In a
large bowl, combine oats and buttermilk; let stand 5 minutes. Stir in eggs.
</span><br />
<br />
<span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="15">Combine flour, brown sugar, baking powder, cinnamon and baking soda; stir into
oatmeal mixture just until moistened. </span><br />
<br />
<span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="15">Fill greased or paper-lined muffin cups
two-thirds full. Bake at 400 degrees F for 18-20 minutes or until muffins test
done. Cool in pan 10 minutes before removing to a wire rack.</span><br />
<br />
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<br />
<br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
To be perfectly honest, I'm not a huge fan of these. They're good when they're right out of the oven, otherwise they get super chewy real fast. So make these if you're planning to eat/serve them all quick.<br />
<br />
In terms of the recipe itself, I almost never keep buttermilk on hand. So this is where I make use of the seemingly unending supply of fat free Greek yogurt. By the way, not all Greek yogurt is created equal. My two favorite brands are Fage and Chobani. <br />
<br />
If you like chewy, rustic flavored and textured muffins, then give this one a whirl. gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-34480582921411051262012-04-23T05:22:00.000-07:002012-04-23T05:22:34.489-07:00Cinnamon & Sugar MuffinsI really like cinnamon. Looking back at some of my older posts, many of them are cinnamon something-or-others. Of all the cinnamon baked goodies I've made, I can't say there's been a bad one in there. Kinda like pumpkin, cinnamon <em>anything</em> is just a wonderful thing. <br />
<br />
Enter these new muffins into the picture: Cinnamon & Sugar Muffins. Of course I had to give them a go. The verdict: they're really good! Definitely a keeper recipe. One important thing about these muffins that make them a particular favorite is that they're low in calories. <em>Each muffin is approximately 155 calories.</em> Not only that, they're DELICIOUS. And as with muffins or scones in general, these are convenient to take with you and have on the go. As a yoga teacher, I'm <em>always</em> on the go. Thus, these guys work great for me.<br />
<br />
I adapted the recipe from <a href="http://simpledailyrecipes.com/9986/cinnamon-and-sugar-muffins/" target="_blank">this one</a> found on Simpledailyrecipes.<br />
<br />
<strong>CINNAMON & SUGAR MUFFINS</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPP09YSrDwa1tGCgfSlDR029HRVI8_aqP1dc0SYs8QKmQZSlKr9wKVWjXlg-mBOXgcWhCssq0p3y9H1Jpx9VyPnJ78I8dHKoTR27LMrXzt7aJIXGw9FVIHZVKPXwxf9q52Yiv5ZrdJfg/s1600/P1010035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPP09YSrDwa1tGCgfSlDR029HRVI8_aqP1dc0SYs8QKmQZSlKr9wKVWjXlg-mBOXgcWhCssq0p3y9H1Jpx9VyPnJ78I8dHKoTR27LMrXzt7aJIXGw9FVIHZVKPXwxf9q52Yiv5ZrdJfg/s320/P1010035.JPG" width="320" /></a></div><br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<li>3/4 cup non-dairy milk (soy, almond, coconut, etc.)</li><br />
<li>1/2 cup applesauce</li><br />
<li>1 tablespoon distilled vinegar</li><br />
<li>2 cups flour</li><br />
<li>2/3 cups sugar</li><br />
<li>3 teaspoons baking powder</li><br />
<li>1 teaspoon salt</li><br />
<br />
<em>For the topping</em><br />
<ul><li>1/2 cup melted butter in one bowl</li>
<li>1/2 cup sugar with 1 teaspoon cinnamon in another bowl</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvBgSqErsXqYl-1RBh_kQN73XOFONU2CRkv42D2OWAx7exQwqkZz0kMl-81Kdw-WP2OYzng0Pa53rD5Ee13JIgf39M3l_drdU-FC-72axN3XViVR1DN7zE1t2Av_pHo0B0g8fKxYPPos/s1600/P1010042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvBgSqErsXqYl-1RBh_kQN73XOFONU2CRkv42D2OWAx7exQwqkZz0kMl-81Kdw-WP2OYzng0Pa53rD5Ee13JIgf39M3l_drdU-FC-72axN3XViVR1DN7zE1t2Av_pHo0B0g8fKxYPPos/s320/P1010042.JPG" width="320" /></a></div><br />
<br />
<strong>DIRECTIONS:</strong><br />
<br />
Heat oven to 400ºF. Grease bottoms of 12-muffin cup pan.<br />
<br />
Beat milk, applesauce and vinegar in a medium bowl. Add in flour, sugar, baking powder, and salt all at once. Stir just until flour is moistened. Batter will be lumpy; do not over stir.<br />
<br />
Use a large cookie dough scooper to fill muffin cups 2/3 full. Bake until golden brown, 16 to 20 minutes. Immediately remove from pan and carefully roll hot muffin tops in melted butter, then in cinnamon-sugar mixture.<br />
<br />
Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaXcTs741zRB3s7iWnwhlr-rqLWlOiwnUUIBbw0HvRa6qrW8F72vaHJ2YTDEn2xny-U236RfjX-VVU6aIIh899STwRgJQnqAvjskTjjNHrZBy5SOfxNONNI2iwAylmxvi1E8npaLQAFk/s1600/P1010045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglaXcTs741zRB3s7iWnwhlr-rqLWlOiwnUUIBbw0HvRa6qrW8F72vaHJ2YTDEn2xny-U236RfjX-VVU6aIIh899STwRgJQnqAvjskTjjNHrZBy5SOfxNONNI2iwAylmxvi1E8npaLQAFk/s320/P1010045.JPG" width="320" /></a></div><br />
<br />
<strong><em>PERSONAL NOTES</em></strong>:<br />
<br />
These would be wonderful vegan muffins had I followed the directions as stated. But you know me, I have to go switching things up. In place of the non-dairy milk (for which I usually use coconut milk), I used fat free Greek yogurt. Let's just say that's my all-time favorite go-to ingredient. It's just so versatile. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk-C6ILsgtDpTNZiNYGhyG0tbyEkINWaVrL9SinsRyAPaH0-n6CVduP52WD37ql6cbXWjaExQS0rBpOYWisJN259mws05YtLETcQjEiG4FrpCEc_oBAQ__IDQ8xMb07Glu3fHIWTzNRo/s1600/P1010046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuk-C6ILsgtDpTNZiNYGhyG0tbyEkINWaVrL9SinsRyAPaH0-n6CVduP52WD37ql6cbXWjaExQS0rBpOYWisJN259mws05YtLETcQjEiG4FrpCEc_oBAQ__IDQ8xMb07Glu3fHIWTzNRo/s320/P1010046.JPG" width="320" /></a></div>gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-26947041502874936492012-04-22T19:48:00.000-07:002012-04-22T19:48:30.175-07:00Beautiful British Scones!So scones are my latest endeavour in baking. I'm experimenting with a few different types. I've previously made the <a href="http://openmouthinsertfoods.blogspot.com/2012/03/cinnamon-streusel-scones.html" target="_blank">Cinnamon Streusel Scones</a> and last week made <a href="http://openmouthinsertfoods.blogspot.com/2012/04/black-treacle-scones.html" target="_blank">Black Treacle Scones</a>. Yesterday I tried out this wonderful recipe for what I consider typical English scones. SO good! I adapted the recipe from <a href="http://allrecipes.com/recipe/grandma-johnsons-scones/detail.aspx?event8=1&prop24=SR_Title&e11=grandma%20johnson%20scone&e8=Quick%20Search&event10=1&e7=Article" target="_blank">this one</a> found on Allrecipes.<br />
<br />
This latest recipe worked out great. Although, I have to say that if the Black Treacle Scones had raisins in them, I'd probably like them better. (Plus, the Black Treacle Scones were only about 90 calories the way I made them!).<br />
<br />
<strong>BEAUTIFUL BRITISH SCONES</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYgcPV5o_ukkVb4msmywamdAtZ3fLUUhMYAQXB6LVSKSLawW7uvhWAlVh1bHTfmHHkvbZrDmcn6h7i62R7gL_ZCllC-j2_x3l4VFtr0jaFkaK7w8Agu0fDuknpnQKGmsOknbRifKKPjo/s1600/P1010009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizYgcPV5o_ukkVb4msmywamdAtZ3fLUUhMYAQXB6LVSKSLawW7uvhWAlVh1bHTfmHHkvbZrDmcn6h7i62R7gL_ZCllC-j2_x3l4VFtr0jaFkaK7w8Agu0fDuknpnQKGmsOknbRifKKPjo/s320/P1010009.JPG" width="320" /></a></div><br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="12">1 cup sour cream </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="11">1 teaspoon baking soda</li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="10">4 cups all-purpose flour </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="9">1 cup white sugar </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="8">2 teaspoons baking powder </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="7">1/4 teaspoon cream of tartar </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="6">1 teaspoon salt </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="5">1 cup butter </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="4">1 <span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen;"><span style="color: black;">egg</span></span> </li><br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="3">1 cup raisins (optional) </li><br />
<div class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="3"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvtYZoMVk0zwYJHSVxh3LsY09kbc7eAnCzx5ZHAUPu8it9-r0UKl5yS0hqmSYpcQ21JwcWWyTru6NZcNlXErAzgH9xbNc6ZGncSW-as4vf5dOEv7cJ0qOSHWqVYCHx4_tpxJFq4oGM9k/s1600/P1010013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvtYZoMVk0zwYJHSVxh3LsY09kbc7eAnCzx5ZHAUPu8it9-r0UKl5yS0hqmSYpcQ21JwcWWyTru6NZcNlXErAzgH9xbNc6ZGncSW-as4vf5dOEv7cJ0qOSHWqVYCHx4_tpxJFq4oGM9k/s320/P1010013.JPG" width="320" /></a></div><br />
<br />
<strong>DIRECTIONS:</strong><br />
<ol><li itxtharvested="0" itxtnodeid="20"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="21">In a small bowl, blend the sour cream and baking soda, and set aside. </span> </li>
<li itxtharvested="0" itxtnodeid="19"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="22">Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. </span> </li>
<li itxtharvested="0" itxtnodeid="18"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="23">In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins. </span> </li>
<li itxtharvested="0" itxtnodeid="17"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="24">Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet. </span> </li>
<li itxtharvested="0" itxtnodeid="16"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="25">Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.</span></li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknDtPfLquiBdNZyz5QTfjKkINwG6OEBim7dBGaBdq2TKSKgn52l15GZmIyaiPwJM7l-ZSLxMNvdSvvPqv0gNPYDpuskd2rVJQcMb_vu-8y0EXN_pfA5m-2W3F29FhIaX5O7a9D4EJ1TM/s1600/P1010016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgknDtPfLquiBdNZyz5QTfjKkINwG6OEBim7dBGaBdq2TKSKgn52l15GZmIyaiPwJM7l-ZSLxMNvdSvvPqv0gNPYDpuskd2rVJQcMb_vu-8y0EXN_pfA5m-2W3F29FhIaX5O7a9D4EJ1TM/s320/P1010016.JPG" width="320" /></a></div><br />
Yields 12 scones.<br />
<br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlBilBL10WEwBWd0pUzxrDEAEqlWdoiMqx4O11ftr5NCe9BIXTAS0mAr46JXABdMo_mZYsWLRizPxcmmIj9X9VbJ31F3LVrpuP3e8MRCmNifUC9pxT540LFO7uTsTT3MRb3PHk4MRwdc/s1600/P1010028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlBilBL10WEwBWd0pUzxrDEAEqlWdoiMqx4O11ftr5NCe9BIXTAS0mAr46JXABdMo_mZYsWLRizPxcmmIj9X9VbJ31F3LVrpuP3e8MRCmNifUC9pxT540LFO7uTsTT3MRb3PHk4MRwdc/s320/P1010028.JPG" width="320" /></a></div><br />
I must have made these guys much smaller than the recipe stated. The original recipe yields 12 scones and I halved it (after all, it really is just me and my hubby chowing down on them. We don't need 12 large scones!). Even after cutting it in half, I still came out with 10 scones. I used a glass to cut out round scones. I suppose I could have made them thicker, but I just didn't. Frankly, I really like them as they came out. The way I made them <em>each scone is approximately 220 calories</em>. <br />
<br />
In place of the sour cream I used fat free Greek yogurt. My favorite go-to ingredient when recipes call for sour cream or even buttermilk. It's a fantastic substitute. You would never tell the difference in flavor. <br />
<br />
In place of butter I used Olivio so there's no cholesterol. And for the egg I used Egg Beaters - another go-to for eggs used in dishes. Because believe me, when it comes to eating eggs, I'm going to make the real thing!gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-52809580754388725882012-04-20T15:12:00.000-07:002012-04-20T15:12:02.105-07:00Zucchini CakesI teach yoga four nights a week. That means I either have to eat something before I go or wait till I come back home. If I wait till I come home I'm tired and don't want to spend too much time cooking. This is where this next recipe comes into the picture. I found this recipe the other day on Pinterest and thought it sounded good. My favorite part about this dish (aside from the fact that it's really tasty) is that it took less than 30 minutes to make it from start to finish.<br />
<br />
You can find the original recipe <a href="http://www.justputzing.com/2011/07/zucchini-cakes.html" target="_blank">here</a>. <br />
<br />
In the fall and winter I made lots of dishes with winter squash. Now that spring is officially here with summer fast approaching, I'm looking to try out a whole slew of new dishes with summer squash. I love squash. It's yummy. And here's another bonus: it's really good for you too. See what the folks over at <a href="http://www.livestrong.com/article/256868-what-are-the-benefits-of-zucchini/" target="_blank">Livestrong</a> have to say about it.<br />
<br />
<strong>ZUCCHINI CAKES</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxyoO0nza9voCFXsGn9MoDJecxJR2df1NwEYmCTUKWSTfW-hMs58RE8Y_cYwsNjxUX4wsSffwkfz4kNVJOXv4Df3-KG07r2dB8i2YEUjEQUBsZi1IWG6fjtp8MCUWOzZPhUrRlMwa6Jg/s1600/P1010008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkxyoO0nza9voCFXsGn9MoDJecxJR2df1NwEYmCTUKWSTfW-hMs58RE8Y_cYwsNjxUX4wsSffwkfz4kNVJOXv4Df3-KG07r2dB8i2YEUjEQUBsZi1IWG6fjtp8MCUWOzZPhUrRlMwa6Jg/s320/P1010008.JPG" width="320" /></a></div><br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
1 large zucchini, grated<br />
1 large egg<br />
1 cup panko bread crumbs<br />
Salt/pepper to taste<br />
1 tbsp Adobo spices<br />
1/2 cup Parmesan cheese, grated<br />
<br />
<br />
<strong>DIRECTIONS:</strong><br />
<br />
1. Remove excess liquid from freshly grated zucchini by placing them between paper towels and squeezing.<br />
2. In a large bowl, combine all the ingredients. Mix thoroughly.<br />
3. Heat a large pan on medium, and spray with Pam. Shape spoonfuls of the zucchini batter into 2-inch (diameter) patties, and drop onto the sizzling pan. Cook each side for about a minute and a half, or until the outside is golden brown.<br />
4. Finish the cakes off in the oven — stick them on a baking pan and broil them for 1-2 minutes.<br />
5. Serve hot, alone or with ranch dressing.<br />
<br />
<strong><em>PERSONAL NOTES:</em></strong><br />
<br />
As I mentioned above, this was an easy and quick dish to put together. I will DEFINITELY make these again.<br />
<br />
The directions state to remove excess water from the zucchini but I didn't see a need for that. There just didn't seem to be any excess water. <br />
<br />
Instead of using Adobo spices I just used an all-purpose season salt. It worked fine. <br />
<br />
Overall this was tasty as-is. When I make it next time I'll add 2x the amount of zucchini and cut back on the breadcrumbs by at least 1/3 cup. I think it needs more zucchini in it, less bread.gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0tag:blogger.com,1999:blog-4365533407928362156.post-46420303329883919092012-04-18T13:17:00.000-07:002012-04-18T13:17:54.849-07:00Black Treacle SconesI wanted to be productive during my midday break. Being productive can amount to a great many things. Today as usual, that meant trying out a new recipe. And I didn't go through the vast list (or cookbooks) to find this. No, I went trolling online for something new. I don't know why I keep looking for new things when there are already so many dishes I want to try out.<br />
<br />
Anyhow, I wanted something new and of course something easy. Enter Black Treacle Scones into the picture. Original recipe is courtesy of allrecipes and can be found <a href="http://allrecipes.com/recipe/black-treacle-scones/detail.aspx" target="_blank">here</a>. <br />
<br />
The last time I made scones I made <a href="http://openmouthinsertfoods.blogspot.com/2012/03/cinnamon-streusel-scones.html" target="_blank">Cinnamon Streusel Scones</a>. While they tasted fine and cinnamon-y, the consistency just wasn't what I was expecting. I'm used to traditional scones like the kinds you'd have with an English tea service. Served with jam and clotted cream. You know which scones I'm talking about. When I saw the recipe for Black Treacle Scones I thought they screamed British!<br />
<br />
And here they are...<br />
<br />
<strong>BLACK TREACLE SCONES</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrsxCycAHqwAlL_8jlfWQLzurN7DzOr0ahBHq860_2NSdKyTu11flPQDanucw5su-VRKDvCqi-Q2Ug3wDlHmh1nF-0-qiwdsXUU8mjDTGhes0yzuaxUb783bRNsFNUUVrcxEoKojF7TE/s1600/P1010003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjrsxCycAHqwAlL_8jlfWQLzurN7DzOr0ahBHq860_2NSdKyTu11flPQDanucw5su-VRKDvCqi-Q2Ug3wDlHmh1nF-0-qiwdsXUU8mjDTGhes0yzuaxUb783bRNsFNUUVrcxEoKojF7TE/s320/P1010003.JPG" width="320" /></a></div><br />
<br />
<strong>INGREDIENTS:</strong><br />
<br />
<br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="14">3 2/3 cups all-purpose <span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: darkgreen;"><span style="color: black;">flour</span></span> </li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="13">2 teaspoons <span style="color: black;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0">baking</span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w1"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w2">soda</span></span> </li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="12">4 1/2 teaspoons cream of tartar</li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="11">1/2 teaspoon salt</li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="10">1 teaspoon ground <span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: darkgreen;"><span style="color: black;">cinnamon</span></span></li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="9">1/4 teaspoon ground allspice </li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="8">1/4 teaspoon ground cloves</li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="7">1/4 teaspoon ground nutmeg</li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="6">1/4 teaspoon ground ginger </li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="5">1/2 cup butter </li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="4">2 tablespoons molasses</li><br />
<li class="plaincharacterwrap ingredient" itxtharvested="0" itxtnodeid="3">1 cup milk </li><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDne2xBNi5wH8ZrvhmlbyDls6cNhU3n5SDYIzdFWXyUakvNj5zS3GUUo-oAKhYCAJYjlBBgb9R6m1PAG58qMTUvLSLyTjqlG3FT8i5Si8OAjGzNXO5ZgyrMi90L0FjR1tiVRLcXN5liw/s1600/P1010007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFDne2xBNi5wH8ZrvhmlbyDls6cNhU3n5SDYIzdFWXyUakvNj5zS3GUUo-oAKhYCAJYjlBBgb9R6m1PAG58qMTUvLSLyTjqlG3FT8i5Si8OAjGzNXO5ZgyrMi90L0FjR1tiVRLcXN5liw/s320/P1010007.JPG" width="320" /></a></div><br />
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<strong>DIRECTIONS:</strong><br />
<div itxtharvested="0" itxtnodeid="20"><br />
</div><div itxtharvested="0" itxtnodeid="20"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="21">- Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. </span></div><div itxtharvested="0" itxtnodeid="20"><br />
</div><div itxtharvested="0" itxtnodeid="20"><span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="22">- In a large bowl, sift together flour, baking soda, cream of tarter, salt, cinnamon, allspice, cloves, nutmeg and ginger. Cut in butter with a fork or pastry blender. Combine milk and molasses in a small bowl; stir into flour mixture until moistened. Turn dough out onto a lightly floured surface and knead briefly. Roll dough out into a 1/2 inch thick round. Cut out circles with a medium biscuit cutter and place pieces on prepared baking sheet so that they are barely touching. </span></div><div itxtharvested="0" itxtnodeid="20"><br />
</div><div itxtharvested="0" itxtnodeid="20">- <span class="plaincharacterwrap break" itxtharvested="0" itxtnodeid="23">Bake in preheated oven for 10 to 12 minutes. Move to a wire rack to cool slightly before serving. For soft scones, cover with a dry cloth for 10 minutes. For crisp scones, do not cover.</span> </div><div itxtharvested="0" itxtnodeid="20"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTag5Os_crm8wpomZDRlPfuOYu7umRnd0-5r7o4rCvEj6JexPeJfovn29VLVqW76Q4mjdE2ZF-6IWAtqT0bL0zjZ1dxPxeG3vYlntC72d6KR3YwB3aVIPAyeMNB0124RmcuJG93tdR5mE/s1600/P1010021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTag5Os_crm8wpomZDRlPfuOYu7umRnd0-5r7o4rCvEj6JexPeJfovn29VLVqW76Q4mjdE2ZF-6IWAtqT0bL0zjZ1dxPxeG3vYlntC72d6KR3YwB3aVIPAyeMNB0124RmcuJG93tdR5mE/s320/P1010021.JPG" width="320" /></a></div><br />
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<strong><em>PERSONAL NOTES:</em></strong><br />
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I really don't have too much to add to this. I kept pretty close to the original recipe. For milk I used skim (as always). <br />
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Oh wait, what am I saying? When mixing the wet ingredients with the flour mixture it was super dry. Like, maybe I didn't need so much flour. In a pinch I used a small bit of fat free Greek yogurt to add moisture. That worked - and they came out great!<br />
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These will be amazing with jam and clotted cream or even with just butter.gehbieneshttp://www.blogger.com/profile/01931651070558726391noreply@blogger.com0