tag:blogger.com,1999:blog-11496774312467874422024-03-13T05:21:33.250-07:00arjoneadaPrediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.comBlogger151125tag:blogger.com,1999:blog-1149677431246787442.post-34250354382265860992023-05-17T11:14:00.000-07:002023-05-17T11:14:32.473-07:00Exit Number Live Result Macau<p><a href="http://198.252.100.23/live-draw-macau/">Live Draw Macau</a> is a facility from Toto Macau to view today's fastest macau result through today's mei 2023 live draw macau round. Live Draw Macau is a special site to display live broadcasts of togel macau output that has been officially connected to the toto macau site.</p><h2 style="text-align: center;"><a href="http://198.252.100.23/live-draw-macau/">Live Draw Macau</a></h2><div>Live Result Macau is a site for the release and data of the results of the results of the live broadcast toto macau on the official website of the Macau togel bookie. 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I feel confident in my ability to make a meal I will enjoy and one that my kiddies will probably enjoy a little less.;) It's a place that feels safe to me and where I have a sense of being in control.</span><br /><br /><br /><br /><span style="font-family: inherit;">Almost two weeks ago, I was asked to serve as a Relief Society teacher in church. Standing in front of a group of adults teaching a lesson or leading a discussion is as far away from my comfort zone as I can possibly imagine. It makes me feel extremely uncomfortable. To say that I'm terrified would be an understatement. I've shed more tears in the last 10 days then in the last year of my life. </span><br /><br /><span style="font-family: inherit;"></span><br /><br /><span style="font-family: inherit;">I read there are many reasons why we prefer to stay within our comfort zone. "We may be afraid of failure, of making mistakes, of looking foolish; we may worry about what other people might think or say; we may not think we're good enough."</span><br /><br /><span style="font-family: inherit;"></span><br /><br /><span style="font-family: inherit;">Um, yes to all of the above. </span><br /><br /><br /><br />Stepping out of my comfort zone is creating a boat load of discomfort. I'm being pulled and stretched in ways that feel unnerving and beyond uncomfortable. In accepting this calling, I'm opening myself up to making more mistakes that I can imagine, fumbling, and being vulnerable all in front of a group of people (yikes). But, I know that stepping out of what feels comfortable to me can create a space in my life for growth. President Nelson said, "Faith in Jesus Christ propels us to do things we otherwise wouldn't do." I completely dislike all the growing pains that I'm feeling right now, but I'm choosing to have faith that in the strength of the Lord and through his grace (strength and enabling power), I can accomplish all things (even teaching Relief Society). Without faith in him, I honestly don't think I could do this (it's that scary to me). I know he is on my side and that gives me a sense of comfort and strength. I know that all this pulling and stretching will help me become who he knows I can be and I'm willing to walk that path with him (hopefully to somewhere awesome).<br /><br /><span style="font-family: inherit;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-X3bJS5UTnag/WrKzaBs84_I/AAAAAAAAG-w/qUTH1Sr4mzA-mNjlWmfmEYvZB8sFCE_dgCLcBGAs/s1600/IMG_4393%2B%25285%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1597" data-original-width="1600" height="638" src="https://1.bp.blogspot.com/-X3bJS5UTnag/WrKzaBs84_I/AAAAAAAAG-w/qUTH1Sr4mzA-mNjlWmfmEYvZB8sFCE_dgCLcBGAs/s640/IMG_4393%2B%25285%2529.JPG" width="640" /></a></div><br /><br /><br /><b>Harissa Chickpeas with Potatoes & Greens (and a really awesome lemon tahini sauce)</b><br /><br /><b><br /></b><br /><b>Lemon Tahini Sauce</b><br /><br /><b><br /></b><br />1/4 cup tahini<br /><br />1/4 cup water (+ extra if necessary)<br /><br />Zest of one lemon<br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />1 1/2 tablespoons fresh lemon juice<br /><br />1 clove of garlic, finely minced or grated with a microplane<br /><br />1 teaspoon olive oil<br /><br />Salt and pepper, to taste<br /><br /><br /><br />In a medium bowl or glass pint jar, whisk together the tahini, water, lemon zest, lemon juice, garlic, olive oil, salt, and pepper. Once seasoning and consistency are to your liking, set aside.<br /><br /><br /><br /><b>Potatoes</b><br /><br /><b><br /></b><br />1 1/2 pounds baby yellow potatoes<br /><br />1 tablespoon olive oil<br /><br />1 teaspoon za'atar (I use this <a href="https://www.epicurious.com/recipes/food/views/zaatar-106776">recipe</a>)<br /><br />Salt and pepper<br /><br /><br /><br />Preheat the oven to 400 degrees F. Cut the potatoes in half (or thirds if bigger) and transfer them to a large baking sheet. Toss them with olive oil, za'atar, salt, and pepper. Place potatoes in the oven and roast for 35-40 minutes, or until the potatoes are golden brown, flipping once at the halfway mark.<br /><br /><br /><br /><b>Harissa Chickpeas</b><br /><br /><b><br /></b><br />1 teaspoon cumin seeds<br /><br />1 teaspoon coriander seeds<br /><br />1/8-1/4 teaspoon red pepper flakes<br /><br />1 tablespoon olive oil<br /><br />1/3 cup finely diced red onion<br /><br />1 clove of garlic, finely minced<br /><br />1 15-ounce can chickpeas, drained<br /><br />1 cup crushed canned tomatoes (I used fire-roasted)<br /><br />1/4 cup water (+ extra if necessary)<br /><br /><br /><br />In a deep skillet over medium heat, toast the cumin, coriander, and red pepper flakes until fragrant, about 1 minute. Transfer to a spice grinder and grind to a rough powder and set aside. (If you don't have a spice grinder, use the same amount of ground cumin, and coriander).<br /><br /><br /><br />Place the skillet back on the heat and add oil to the skillet. Add onion to the skillet and saute until translucent and soft, 3-4 minutes. Add the garlic and ground spices and stir until fragrant, about 30 seconds. Add the chickpeas to the skillet and stir to coat the chickpeas. Add the crushed tomatoes and water to the chickpeas and stir to combine. Season with salt and pepper. Bring the harissa chickpeas to a low boil, lower heat and let the chickpeas simmer for 15 minutes, adding more water if necessary. You want the chickpeas to be saucy, not soupy.<br /><br /><br /><br /><b>To Serve</b><br /><br /><b><br /></b><br />4 big handfuls of chopped greens (I used kale (don't forget to give your kale a quick massage) and spinach)<br /><br />Olive oil<br /><br />Fresh lemon juice<br /><br />Extra za'atar<br /><br /><br /><br />While chickpeas are simmering, toss the greens with the olive oil, lemon juice, a few pinches of za'atar, salt, and pepper.<br /><br /><br /><br />To serve, divide greens, chickpeas, and potatoes among plates (I plated my greens and chickpeas side by side and nestled the potatoes in between). Top with lemon tahini sauce and a couple pinches of za'atar.<br /><br /><br /><br />Recipe slightly adapted from <a href="http://thefirstmess.com/2018/03/07/harissa-chickpea-bowl-vegan-recipe/">The First Mess</a><br /><br /><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-27573288427717956472018-02-24T19:14:00.000-08:002023-11-25T01:39:20.007-08:00Cherry Almond MuesliI am an early riser, a morning person, and a "I can get so much done when everyone in my house is still asleep" kind of person. I don't love the beeping sound of my alarm that pulls me from a warm bed or the fact that I can see stars through our front window as I wonder downstairs blurry eyed, holding my toothbrush (with toothpaste on it) and my running shoes. But, there is something in me (stronger than the alarm clock) that pulls me from my bed. I love/crave what I'm able to accomplish early in the morning. I love knowing that on Tuesdays my kiddies will make their way downstairs at 7 am and the only sign that I made cookies that morning will be the brown craft boxes sitting on the counter and the lingering smell of peanut butter cookies. I love knowing that when we sit down for scriptures before school that my exercising is done for the day (the less time that I have to think about doing it, the better!). I love being able to fix breakfast for my kids and I love packing their lunches. Just kidding! I really, really, don't like packing lunches, but I keep on doing it day after day. Another reason I love getting up is to eat breakfast. Sometimes when I'm lying in bed at night, I think about what I want to eat for breakfast the next morning. I know, I'm kind of weird, but eating makes me happy and thinking about what I'm going to eat makes me happy too. This Cherry Almond Breakfast Cereal (Muesli) from <a href="https://www.acouplecooks.com/pretty-simple-cooking/">A Couple Cooks new cookbook Pretty Simple Cooking</a> has been my go to breakfast since their cookbook showed up on my doorstep. I get excited thinking about eating it! I love that it's just crunchy enough, isn't overly sweet, and when I eat it with milk, it's like the best cereal ever! I keep a bag of it in the freezer so when I eat it with milk, it's extra cold and I love it! <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://2.bp.blogspot.com/-O7ynDZ28s9E/Wn-w-BlGHpI/AAAAAAAAG84/DOJX8jAnhE4YGXlmyw7XSaSBVk13nPhsACLcBGAs/s1600/IMG_3563%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-O7ynDZ28s9E/Wn-w-BlGHpI/AAAAAAAAG84/DOJX8jAnhE4YGXlmyw7XSaSBVk13nPhsACLcBGAs/s640/IMG_3563%2B%25283%2529.JPG" width="640" /></a></div><br /><br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><b>Cherry Almond Muesli</b><br /><br /><b><br /></b><br />4 cups rolled oats<br /><br />1 cup unsweetened coconut flakes<br /><br />1 cup whole almonds, roasted and salted<br /><br />1 cup dried tart cherries<br /><br />2 tablespoons pure maple syrup<br /><br />2 teaspoons vanilla extract<br /><br />1/2 cup pepitas, roasted and salted<br /><br />1 teaspoon cinnamon<br /><br />1 teaspoon ground ginger<br /><br />1/2 teaspoon allspice<br /><br />1/4 teaspoon kosher salt<br /><br /><br /><br />Preheat oven to 350°F.<br /><br /><br /><br />On a baking sheet, spread out the oats evenly, then place the coconut in an even layer over the top of the oats. Bake 7 to 11 minutes, watching closely. The coconut can go from golden brown to burnt in seconds (I'm speaking from experience). Remove from oven and let cool slightly.<br /><br /><br /><br />While the oats and coconut are toasting, chop the almonds and dried cherries.<br /><br /><br /><br />In a small bowl, combine the maple syrup, vanilla, cinnamon, ginger, allspice, and kosher salt. Heat for 20 seconds in the microwave until just warmed through.<br /><br /><br /><br />In a large bowl, combine the toasted oats and coconut, almonds and cherries, pepitas, and the maple-vanilla spice mixture, and stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread into an even layer. <br /><br /><br /><br />Ok here's something kind of funny. As I was reading the recipe over while I typed this, I realized that once you spread the mixture into an even layer, you are supposed to allow the muesli to dry for 10 minutes on the baking sheet. Well, I thought that you were supposed to allow the muesli to dry for 10 minutes back in the oven. I just called my sister Stephanie to ask if she put the muesli back in the oven when she made it and no, she did not put it back in the oven, she obviously read the directions better than me. Well, we both loved it, so either way (drying in the oven or on the counter), it's going to be awesome and you're going to want to eat it every day for breakfast.<br /><br /><br /><br />Serve cold from the freezer with really cold milk. Soooo good!<br /><br /><br /><br />Recipe slightly adapted from <a href="https://www.acouplecooks.com/pretty-simple-cooking/">Pretty Simple Cooking</a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-25151629387843737362017-10-27T10:56:00.000-07:002023-11-25T01:39:20.236-08:00Honey Cardamom CaramelThe smell of this caramel cooking smelled familiar to me and the first taste reminded me exactly why. This is one of the things I love about food (or in this case honey cardamom caramel). I love how it can evoke memories and take you back to a place you haven't visited in awhile. <br /><br /><br /><br />Every Christmas, my Grandma Pinegar makes honey candy. Honey, cream, and sugar cooked together, then pulled and pulled and pulled until it can be pulled no longer, then cut into bite size pieces. Each piece is then wrapped in small squares of wax paper. (I have yet to try making honey candy after a taffy pulling incident that happened at my 8 year old birthday party at the Lion House that left me unsure about my pulling abilities. Just ask my mom. Hahaha!)<br /><br /><br /><br />Those little wax paper wrapped honey candies show up every year in our Christmas goodie bags and are always a special treat. I remember being young and hiding mine in a special spot so no one would steal mine. I remember rummaging through my bag filled with empty wax paper wrappers hoping to find just one more piece of honey candy hidden in the wrapper aftermath that filled my goodie bag.<br /><br /><br /><br />Along with the memory of the candy came memories of family, chicken dumplings and broccoli salad, a nativity scene, a white stocking, and simple primary songs about the Savior's birth. Memories of my Grandma wearing her long red dress with a green necklace, peppermint ice cream with hot fudge on top, and giant elf ears and Santa hats. <br /><br /><br /><br />It's magical to me how something as simple as a honey caramel sauce can carry with it a goodie bag of memories filled with so much joy and love and of course...honey candy.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-a2V3_3HwW6I/WfE5rzSOeuI/AAAAAAAAFU4/itBBG3BSnZstp5IbalcR8I0Zdxnvc_CWgCLcBGAs/s1600/IMG_3395%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-a2V3_3HwW6I/WfE5rzSOeuI/AAAAAAAAFU4/itBBG3BSnZstp5IbalcR8I0Zdxnvc_CWgCLcBGAs/s640/IMG_3395%2B%25282%2529.JPG" width="640" /></a></div><br /><br /><br /><b>Honey Cardamom Caramel</b><br /><br /><b><br /></b><br />1 1/2 cups heavy cream<br /><br />1 1/2 cups honey<br /><br />3/4-1 teaspoon kosher salt (start with 3/4 teaspoon)<br /><br />1/4 teaspoon ground cardamom<br /><br /><br /><br />In a large saucepan combine the cream, honey, salt, and cardamom over medium heat. Bring to a boil, stirring occasionally to prevent scorching. Continue to cook caramel until it reaches 235-240°F. Transfer caramel to a heat resistant container and let cool slightly (or to room temperature if not using right away). Store in the refrigerator for up to a month.<br /><br /><br /><br />We use this caramel for apple dipping. I'm sure it would be delicious over ice cream, but we just love it so much with sliced honey crisp apples. You could leave the cardamom out, but I've made this numerous times (always using the cardamom) and everyone loves it just the way it is.<br /><br /><br /><br />Recipe and instructions (slightly adapted) from <a href="https://food52.com/recipes/19501-honey-cardamom-caramel-for-apples-or-pears">Food 52</a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-23117002409025116622017-09-15T16:09:00.000-07:002023-11-25T01:39:20.465-08:00Birthday Brownie Ice Cream SandwichesWe celebrated Todd's birthday this past Tuesday. He doesn't get into celebrating his birthday the same way I like to celebrate mine. I plan my birthday celebration a couple weeks before my actual birthday and Todd is the opposite....no planning...zip, zilch, nada. We had burgers for dinner (a bacon blue cheese for the birthday boy) and then continued the celebration at the golf course. Preston made me hit a few shots just so he could get a good laugh and Noah is certain that he only needs his 5 and 7 iron to play the game. Stella was driving the cart with me riding shotgun and Todd riding on the back of the cart. She took a really sharp turn that nearly tipped the cart on its side and left Stella swinging out the side of the cart hanging onto the steering wheel for dear life. After we stopped and the cart was still in an upright position, I started laughing and couldn't stop. I just kept seeing Stella in my mind swinging outside of the cart. Poor Stella on the other hand was in tears. We finished the night off brownie ice cream sandwiches, a lovely rendition of Happy Birthday, and an episode of Last Man Standing. Happy Birthday Toddy boy! We love you!!<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://2.bp.blogspot.com/-z0RpanN5HVY/Wbw3yq6pE1I/AAAAAAAAE30/VlerPxM1ecgaEv8KyPpREWPu8Yv7IGgbQCLcBGAs/s1600/IMG_1012%2B%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://2.bp.blogspot.com/-z0RpanN5HVY/Wbw3yq6pE1I/AAAAAAAAE30/VlerPxM1ecgaEv8KyPpREWPu8Yv7IGgbQCLcBGAs/s640/IMG_1012%2B%25282%2529.JPG" width="640" /></a></div><br /><br /><br /><b>Birthday Brownie Ice Cream Sandwiches</b><br /><br /><b><br /></b><br /><b>Brownies</b><br /><br /><b><br /></b><br />1 cup unsalted butter<br /><br />4 ounces unsweetened chocolate, coarsely chopped<br /><br />1 3/4 cup granulated sugar<br /><br />4 large eggs<br /><br />2 teaspoon vanilla<br /><br />1/2 teaspoon espresso powder (optional)<br /><br />1/2 teaspoon sea salt<br /><br />1/2 cup all-purpose flour<br /><br /><br /><br /><b>Filling</b><br /><br /><b><br /></b><br />3 cups of ice cream (more or less depending on how thick you want the ice cream layer)<br /><br /><br /><br />Preheat oven to 325°F. Butter 2 8-inch square pans. Line the bottom and sides of the baking pans with parchment paper with the parchment overhanging opposite sides a bit. Lightly grease the parchment paper.<br /><br /><br /><br />In a medium saucepan, melt the butter and chocolate over low heat, stirring until full melted. Remove pan from the heat. Add the sugar and stir well. Add the eggs, vanilla, and espresso powder, whisk until blended. Whisk in the salt and flour until batter is smooth. Divide the batter between the two prepared pans and spread it evenly. Give the pans a few quick bangs on the counter to release any air bubbles. Place pans in oven and bake until a toothpick comes out clean. This will take about 25-30 minutes. Remove from oven and let cool completely on a wire rack. Once cool, remove the brownies from pan and chill on wire rack in the freezer for 10-15 minutes.<br /><br /><br /><br />Line the bottom and sides of an 8-inch square pan with plastic wrap. Next, line the bottom (again) and the sides that aren't covered with another piece of plastic wrap. You are essentially making a plastic wrap sling. This will make it easier to wrap up the brownie and ice cream.<br /><br /><br /><br />Place one of the cooled 8-in brownies, top side facing down, in the bottom of the plastic wrap lined pan. Working quickly, cover with ice cream. Use a spatula to smoosh down the ice cream and smooth it out on top. Place the second 8-inch brownie top side up on the ice cream and press down a little (not too much or the ice cream will squish out). Leaving the giant ice cream sandwich in the pan, wrap the ice cream sandwich up with the plastic wrap sling and place in freezer to freeze until firm, about 4 hours or overnight.<br /><br /><br /><br />Remove ice cream sandwich from pan and place on cutting board. Remove plastic wrap and cut into quarters. Cut quarters into strips or squares. Serve immediately. (Oh and a little ganache and flaky salt never hurts!)<br /><br /><br /><br />I have two favorite brownies and these are one of them. I have yet to do a side by side taste test to determine if there is a clear winner. I make these most often because they are so quick to make.<br /><br /><br /><br />Brownie recipe slightly adapted (and doubled) from <a href="https://www.amazon.com/Delancey-Man-Woman-Restaurant-Marriage/dp/1451655096">Delancey: A Man, a Women, a Restaurant, a Marriage</a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-44452550856713921342017-09-09T10:10:00.000-07:002023-11-25T01:39:20.694-08:00My Beehive PizzaI'd probably say that my two favorite foods are pizza and hamburgers. (I kind of feel like a little kid when I say that. Haha!) If I'm going out for pizza, my favorite place is Pizzeria 712. Todd and I usually share the sausage pizza with roasted peppers, but right now they have a corn pizza with leek soubise, bacon, and ricotta that is definitely one of my seasonal favorites. I also love their speck pizza and I always order a side of arugula to pile on top. For a burger, hands down, Habit Grill. It's cheap and it's the burger I always crave. An added bonus is that Habit fries are always hot (the sweet potato ones are my favorite). When you have the choice between ketchup or fry sauce for your fries, which one would you choose? I like ketchup for regular fries and fry sauce for sweet potato. Picky, picky.<br /><br /><br /><br />This summer we've eaten pizza a lot, A LOT. Todd and I went to Pizza Nono in Salt Lake a few month back and ordered a pizza called the Beehive. This pizza is my version of the Beehive. It's topped with Calabrese, pickled jalapenos, and a drizzle of honey that makes it just about perfect. Someday in my dream backyard, I will have a pizza oven, but until then, a pizza stone on my grill and a quick trip under the broiler before serving makes my pizza dreams come true. (Oh and I've been using <a href="http://www.alexandracooks.com/">Alexandra Cooks</a> peasant pizza dough recipe from her cookbook <a href="https://www.amazon.com/Bread-Toast-Crumbs-Recipes-No-Knead/dp/055345983X">Bread Toast Crumbs</a>. The dough comes together in minutes and makes having pizza for dinner a cinch.)<br /><br /><ul><br /></ul><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-uvr17UDWypY/WbCxV_uYA0I/AAAAAAAAEwU/Jdl_JkpP36QC5IHiV5FFq2ilwE0Gd6rZQCLcBGAs/s1600/IMG_9709%2B%25282%2529.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://1.bp.blogspot.com/-uvr17UDWypY/WbCxV_uYA0I/AAAAAAAAEwU/Jdl_JkpP36QC5IHiV5FFq2ilwE0Gd6rZQCLcBGAs/s640/IMG_9709%2B%25282%2529.JPG" width="640" /></a></div><br /><br /><br /><b>My Beehive Pizza</b><br /><br /><b></b><br /><br /><b>Dough</b>: (<span style="font-size: x-small;">This recipe (I doubled it) is the best and comes from the cookbook <a href="https://www.amazon.com/Bread-Toast-Crumbs-Recipes-No-Knead/dp/055345983X">Bread Toast Crumbs</a> by Alexandra Stafford)</span><br /><br /><span style="font-size: x-small;"></span><br /><br />4 cups unbleached all-purpose flour<br /><br />2 teaspoon kosher salt<br /><br />1 teaspoon instant yeast<br /><br />2 cup lukewarm water<br /><br /><b></b><br /><br /><b>Toppings</b>:<br /><br /><br /><br />Tomato sauce<br /><br />Calabrese<br /><br />Fresh mozzarella, torn into chunks<br /><br />Pickled jalapenos<br /><br />Finely grated Parmesan cheese<br /><br />Honey<br /><br /><br /><br />In large mixing bowl, combine the flour, salt, and yeast. Add the water. Using a rubber spatula or wooden spoon, mix until the liquid is absorbed and the ingredients form a sticky ball. If the dough seems dry, add water a teaspoon or two at a time (you want it to be sticky). Cover the bowl with a damp tea towel and set aside in a warm spot to rise for 1 1/2 hours, or until the dough has nearly doubled in size.<br /><br /><br /><br />Once the dough has risen, using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the dough into a round ball.<br /><br /><br />Divide the dough into 3 equal portions. Spread flour on a clean surface. Using the forks lift (or just kind of scoop out) each portion of dough onto the floured surface. With floured hands, shape each dough portion into a ball, using the pinkie-edges of your hands to pinch the dough underneath the ball. Let the dough balls rest for at least 20 minutes without touching.<br /><br /><br /><br />Place a baking stone on a 4-burner gas grill right in the middle. Turn the grill on and heat on high (all burners) for 20 minutes with the lid closed. Once the grill has preheated for 20 minutes, turn the two middle burners to low. <br /><br /><br /><br />While the grill is heating, place a piece of parchment paper on an upside down baking sheet (I use 3 baking sheets with a piece of parchment on each upside baking sheet, one baking sheet for each dough ball.) With floured hands, gently stretch outward. Then with the back of your hands, stretch the round more, using additional flour if needed. Be careful to preserve the pockets of air trapped in the dough. Place dough on parchment-lined baking sheet and stretch more if necessary (this is always necessary for me). Repeat with the remaining dough balls. (I like to trim some of the excess parchment around each pizza before I put it on the grill.)<br /><br /><br /><br />Spread each pizza with a thin layer of sauce, calabrese, fresh mozzarella, pickled jalapenos, a drizzle of extra-virgin olive oil and a sprinkle of flaky salt (if you want). Slide the parchment paper with the pizza onto the grill. The parchment paper makes it easy to get the pizza on and off the baking stone. Bake until the cheese is melted and the crust is golden brown on the bottom. <br /><br /><br /><br />Ok, here's my trick (It's actually not really a trick, but I think it makes the pizza extra delicious by giving the air bubbles on the crust and the cheese some good char marks). Before you start cooking your pizza, preheat your broiler. Once the pizza is nearly finished on the grill (it's ok if the cheese hasn't reached it's full melty goodness potential, the broiler will take care of that) pull it back onto the upside down baking sheet and slide the parchment paper out from underneath the pizza (you don't want it to catch on fire under the broiler....not good). Place pizza under the broiler and cook until the cheese is bubbly and the crust has some char marks. Remove from oven and sprinkle pizza liberally with grated parmesan and a drizzle of honey over the entire pizza. Slice and Serve.<br /><br /><br /><br />I know this may seem a bit lengthy, but I promise once you do it a couple times, you'll be a pizza grilling pro. You'll learn how your grill heats and whether or not you need to adjust the grill temperature. Have fun with the toppings and remember that more toppings isn't necessarily better. Go for simple!<br /><br /><br /><br />Oh and here's the recipe for my favorite tomato sauce. It takes just a few minutes to throw together and always makes more than I need so I freeze the extra in 1/2 cup portions in baggies. This is awesome because it makes pizza night even easier.<br /><br /><br /><br /><b>Tomato Sauce</b><br /><br /><b><br /></b><br />28-ounce can crushed tomatoes<br /><br />2-3 garlic cloves, minced<br /><br />2 tablespoons extra-virgin olive oil<br /><br />Salt<br /><br /><br /><br />Mix the crushed tomatoes, garlic, and olive oil together. Add salt until the sauce goes from tasting blah to good (or as good as cold tomato sauce can taste...haha).Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-27700627568063846932017-09-08T16:01:00.000-07:002023-11-25T01:39:20.927-08:00Pickled JalapenosNoah loves it when I make anything pickled. He just loves the smell of vinegar. Bahahaha! He actually hates it and even the pickle lover in me doesn't love the smell of vinegar fumes wafting through our house. I of course am willing to suffer through the smell because I love all things pickle-y. Every summer I grow jalapenos in our garden just so I can pickle them. So here's to a smelly house and lots of pickled jalapenos.<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-n6zqlDiiKSs/WbMYo15vzkI/AAAAAAAAEw0/4PwjpQGmSQwrwt5lzKFXjueW72kVpQSAACLcBGAs/s1600/IMG_0728%2B%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://3.bp.blogspot.com/-n6zqlDiiKSs/WbMYo15vzkI/AAAAAAAAEw0/4PwjpQGmSQwrwt5lzKFXjueW72kVpQSAACLcBGAs/s640/IMG_0728%2B%25283%2529.JPG" width="640" /></a></div><br /><br /><br /><b>Pickled Jalapenos</b><br /><br /><b><br /></b><br />15 jalapenos, stemmed and sliced<br /><br />2 garlic cloves, thinly sliced<br /><br />3-4 pieces orange zest cut from stem to end of orange. (If I can get a strip that long, it's a miracle.)<br /><br />1 cup distilled vinegar<br /><br />1 cup water<br /><br />4 tablespoons sugar<br /><br />2 tablespoons kosher salt<br /><br /><br /><br />Pack the jalapenos tightly in jar(s) adding pieces of the orange zest between the layers of the jalapenos.<br /><br /><br /><br />Combine the vinegar, water, sugar, and kosher salt in a small saucepan. Drop in the garlic. Heat over medium heat until sugar and salt have dissolved. Pour the pickling liquid over jalapenos until covered. Let cool to room temperature, then seal and refrigerate. <br /><br /><br /><br />I like to use a little of the pickling liquid in salad dressings and will often add a splash when I make refried beans.Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-19060345371267237352017-03-27T20:11:00.000-07:002023-11-25T01:39:21.156-08:00Chocolate Chip Scone Loaf<span style="color: #444444;">The summer before 6th grade, I moved into a new house. I pretty much thought my parents were the worst for making me move and change schools. To make matters worse, they were making move away from my best friend. The best friend that I went with to the mall and classic skating. The best friend that did the science fair with me every year and who was my siamese twin for Halloween. The best friend who wore the other half of the best friend heart that dangled on a chain around my neck. My parents, like any parents would, told me that I'd make new friends, but I wasn't convinced.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">That same summer, before our big move, I went to 5th grade camp with the elementary school I had been attending and a few other schools. A day into the camp, my best friend went home with a bad case of "homesickness". I remember going back to my tent feeling sad and alone. Little did I know that Heavenly Father was watching out for me and that soon I'd be introduced to a group of girls that would become my very best friends.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">I remember standing in field with a big group of kids and a girl wondered over to me with a small group of girls standing a few feet behind her. She asked me if I was the new girl moving into the purple house (yes, our new house was a purple-grey color) and then told me they'd bring me cookies when I moved in.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">I'm not sure how out of all those kids, they knew it was me who was moving into their neighborhood, but I remember afterward feeling not so alone.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Those girls did bring me cookies when I moved in and they became my very best friends.... really the best friends anyone could ask for. We've been through a lot together...A LOT (pretty much everything imaginable) and to this day I love them with all of my heart.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">A few weeks ago, one of these best friends was visiting from Florida (the one that told me they'd bring me cookies). As soon as I found out she was coming, a group text was sent out to all our Utah friends to plan on a girl's brunch at my house while she was here.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">We sat around my kitchen table for 4 hours eating, talking, laughing, crying, and eating and laughing some more. The time apart from each other may be months and in some cases years, but when we get together it's like we were never apart. After everyone left, I sat in my kitchen with piles of dirty dishes, platters with crumbs of chocolate chip scone loaf and brown butter blueberry muffins, and a heart filled with so much love and gratitude for these amazing women in my life.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-_ZiF_ZPL7B4/WMNmiFX2MKI/AAAAAAAADL8/fX-OdMjsC94M2K2EjH4gWRARLOwXQd4IQCLcB/s1600/IMG_5205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-_ZiF_ZPL7B4/WMNmiFX2MKI/AAAAAAAADL8/fX-OdMjsC94M2K2EjH4gWRARLOwXQd4IQCLcB/s640/IMG_5205.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><b>Chocolate Chip Scone Loaf</b></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">7-8 ounces marzipan, chopped into 1/4-inch pieces</span><br /><br /><span style="color: #444444;">1 tablespoon powdered sugar</span><br /><br /><span style="color: #444444;">1 cup dark chocolate chips</span><br /><br /><span style="color: #444444;">2 cups flour, plus more for dusting</span><br /><br /><span style="color: #444444;">1 tablespoon baking powder</span><br /><br /><span style="color: #444444;">1/2 teaspoon kosher salt</span><br /><br /><span style="color: #444444;">3 tablespoons sugar + 2 teaspoons</span><br /><br /><span style="color: #444444;">3/4 cup cold butter, cut into 1/2-inch cubes</span><br /><br /><span style="color: #444444;">2 large eggs</span><br /><br /><span style="color: #444444;">1/2 cup + 2 tablespoons heavy cream</span><br /><br /><span style="color: #444444;">1/2 teaspoon vanilla extract</span><br /><br /><span style="color: #444444;">1/2 teaspoon almond extract</span><br /><br /><span style="color: #444444;">Homemade </span><a href="http://breannasrecipebox.blogspot.com/2011/07/ricotta-cheese.html"><span style="color: #444444;">ricotta</span></a><span style="color: #444444;"> and vanilla bean honey, for serving</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Preheat the oven to 400°F. Line a 8 x 4-inch loaf pan with parchment paper, allowing the parchment to hang over the edges on the long sides of the pan.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">In a large bowl, toss together the marzipan and powdered sugar to coat. Add the chocolate chips and set aside.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">In a food processor, combine the flour, baking powder, salt, and sugar and pulse to combine. Add the butter cubes and pulse until the butter is the size of peas. Add this to the bowl with the marzipan and chocolate chips.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">In a small bowl, whisk together the eggs, cream, and extracts and add to dry ingredients. Using a spatula or wooden spoon, stir until just combined.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Pour the mixture into the prepared loaf and spread it out evenly. Sprinkle top with 2 teaspoons sugar (I used raw sugar) and bake for 40 minutes or until golden brown on top and a toothpick inserted into the center comes out clean. </span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Cool in pan on a wire rack for 20 minutes. Using the overhanging parchment, remove scone loaf to the rack to cool completely. Slice with a serrated knife and serve with ricotta and honey.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">I've made this without the marzipan and it was still incredibly delicious!</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="https://www.amazon.com/Molly-Range-Recipes-Stories-Unlikely/dp/162336695X"><span style="color: #444444;">Molly on the Range</span></a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-6008427150438059522016-10-05T21:08:00.000-07:002023-11-25T01:39:21.386-08:00Pumpkin Chocolate Scones with Spiced Pumpkin Glaze<span style="color: #444444;">My birthday is coming up here pretty quick and I can hardly believe that another year has come and gone. This year for my birthday I asked for a plane ticket to Utah for my sister Stephanie who lives in California. I'm pretty much getting the best birthday gift ever (and all of my sisters and mama are thanking me for the gift I asked for and am getting)! Her visit will be short (too short), but we are definitely planning on making the most of it and I can hardly wait for her to get here. I have that tight, excited Christmas feeling inside.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Last night, my thoughts were filled with planning the food we will eat while she is here (she loves food as much as I do). You'd laugh if you saw all my planning lists. Dinner menus, breakfast menus, lunch ideas, grocery lists, food preparation lists. It might all seem a bit crazy, but if I can plan it out (at least the things that I really want to be included) and can prepare the things that can be made ahead of time then I don't have to spend every moment in the kitchen while she's here and we still get to eat really great food.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">These pumpkin scones were at the top of one of my lists. It is October and something pumpkin seemed to be the perfect way to start one of her mornings here. I've made these scones before (without the chocolate) and I couldn't help but think that a great dark chocolate would be a very welcome addition to these scones. So, this afternoon I gave them a whirl to make sure they'd turn out the way that I wanted them too and heaven help me...the chocolate was the perfect addition! I ate one and I seriously couldn't refrain from eating another (and right before dinner too). The pumpkin. The chocolate. The glaze. I was in scone heaven and I know Stephanie will be too!</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-BGtc68rbL5w/V_WxYX8j09I/AAAAAAAADHE/FHMoTL-B47QSYUOriA1fGAH-HDsyV7HFgCLcB/s1600/IMG_3241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-BGtc68rbL5w/V_WxYX8j09I/AAAAAAAADHE/FHMoTL-B47QSYUOriA1fGAH-HDsyV7HFgCLcB/s640/IMG_3241.JPG" width="640" /></span></a></div><br /><span style="color: #444444;"></span><b></b><br /><br /><span style="color: #444444;"><b>Pumpkin Chocolate Scones</b></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">1/2 cup pumpkin puree</span><br /><br /><span style="color: #444444;">1/4 cup + 2 tablespoons heavy cream</span><br /><br /><span style="color: #444444;">1 large egg + 1 yolk</span><br /><br /><span style="color: #444444;">1 cup all-purpose flour</span><br /><br /><span style="color: #444444;">1 cup white whole wheat flour</span><br /><br /><span style="color: #444444;">1/3 cup pure cane sugar</span><br /><br /><span style="color: #444444;">1 tablespoon dark brown sugar, packed</span><br /><br /><span style="color: #444444;">1 tablespoon baking powder</span><br /><br /><span style="color: #444444;">1/2 teaspoon salt</span><br /><br /><span style="color: #444444;">1/2 teaspoon cinnamon</span><br /><br /><span style="color: #444444;">1/4 teaspoon ground ginger</span><br /><br /><span style="color: #444444;">1/2 teaspoon grated nutmeg</span><br /><br /><span style="color: #444444;">1/4 teaspoon ground allspice</span><br /><br /><span style="color: #444444;">1/4 teaspoon ground cloves</span><br /><br /><span style="color: #444444;">6 tablespoons butter</span><br /><br /><span style="color: #444444;">1 cup chopped bittersweet chocolate</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><b>Spiced Pumpkin Glaze</b></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">1 1/2 tablespoons heavy cream</span><br /><br /><span style="color: #444444;">1 tablespoon pumpkin puree</span><br /><br /><span style="color: #444444;">dash of cinnamon</span><br /><br /><span style="color: #444444;">dash of fresh grated nutmeg</span><br /><br /><span style="color: #444444;">1/4 teaspoon salt</span><br /><br /><span style="color: #444444;">3/4 cup powdered sugar</span><br /><br /><span style="color: #444444;">3 tablespoons finely chopped bittersweet chocolate</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Line a baking sheet with parchment paper. Set aside.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">In a small bowl, whisk together pumpkin, cream, and eggs. Set aside.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">In a large bowl, combine flours, sugar, baking powder, salt, and spices.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Using a pastry cutter, your fingers, or a food processor, cut butter into the flour mixture until the mixture is crumbly and there are no pieces of butter bigger than a pea. Add chopped chocolate and toss to combine.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Make a well in the center of the flour/chocolate mixture and pour in pumpkin mixture. Using a fork, combine until dough just comes together. Do not overwork the dough. Form dough into a 6"ish square and cut into 9 squares (thirds and then thirds again). Place square scones on prepared baking sheet. Place in freezer.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">Preheat oven to 425°F. Once oven is preheated, remove scones from the freezer and bake for 15 minutes.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">While the scones are baking, make the spiced pumpkin glaze. In a flat bottomed bowl, whisk together cream, pumpkin, salt, and spices. Add the powdered sugar and whisk until no lumps remain. </span><span style="color: #444444;">Glaze scones while slightly warm (not hot) and sprinkle with chopped chocolate.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">Scone recipe adapted from <a href="http://www.thefauxmartha.com/2014/10/23/pumpkin-scones/">The Faux Martha</a></span>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-2206512355085320172016-08-22T15:36:00.000-07:002023-11-25T01:39:21.615-08:00Bleeding Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #444444;">These are my very favorite chocolate chip cookies! I personally think they are the very best, and most delicious when eaten while they are still warm (or reheated in the oven for few minutes). I call them bleeding chocolate chip cookies because the proportion of chocolate to dough is amazing, and by using a good quality chocolate that pools when it melts instead of staying in "chip" form, the cookie if warm (as it should be) will "bleed" melty, glorious chocolate when the top of the cookie is gently pressed. It's pretty much chocolatey amazing-ness!</span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-JrixH7rES10/V7t155f_qAI/AAAAAAAADGI/JcBt0KMYRvc_XuwcslD0EcgvbBKAQlQmwCLcB/s1600/cookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-JrixH7rES10/V7t155f_qAI/AAAAAAAADGI/JcBt0KMYRvc_XuwcslD0EcgvbBKAQlQmwCLcB/s640/cookie.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><b>Bleeding Chocolate Chip Cookies</b></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">1/2 cup butter, room temperature</span><br /><br /><span style="color: #444444;">2 tablespoons granulated sugar</span><br /><br /><span style="color: #444444;">2 tablespoons turbinado sugar</span><br /><br /><span style="color: #444444;">3/4 cup + 2 tablespoons dark brown sugar</span><br /><br /><span style="color: #444444;">1 large egg</span><br /><br /><span style="color: #444444;">2 teaspoons vanilla</span><br /><br /><span style="color: #444444;">3/4 teaspoon baking soda</span><br /><br /><span style="color: #444444;">1/2 teaspoon kosher salt</span><br /><br /><span style="color: #444444;">1 3/4 cup all-purpose flour (220 grams-I always weigh my flour for this recipe)</span><br /><br /><span style="color: #444444;">8-ounces bittersweet chocolate, cut with a serrated knife into roughly 1/2-inch chunk</span><br /><br /><span style="color: #444444;">Flaky salt, for sprinkling</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">Heat oven to 360°F and line two baking sheets with parchment paper. Set aside.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">In a large bowl, cream the butters and sugars with an electric mixer until very light and fluffy, about 5 minutes. Add the egg and vanilla, beating until incorporated. Scrape down the bowl with a spatula. Add the baking soda and kosher salt and beat to combine. With the machine on low, slowly add the flour. When the flour is halfway absorbed, add the chopped chocolate and mix until the remaining flour is incorporated.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">Scoop dough into mounds (I use a big scoop, probably close to 1/4 cup dough). Space the dough mounds evenly apart on the prepared baking sheet and sprinkle with flaky salt. Bake for 9-10 minutes or until golden brown, but still very gooey and soft inside. Let the cookies cool slightly on baking sheet before transferring them to a cooking rack.</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="https://smittenkitchen.com/2015/04/salted-chocolate-chunk-cookies/"><span style="color: #444444;">Smitten Kitchen</span></a><span style="color: #444444;"> and originally from </span><a href="http://notwithoutsalt.com/the-last-chocolate-chip-cookie/"><span style="color: #444444;">Not Without Salt</span></a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-85107223554928565622016-08-13T11:48:00.000-07:002023-11-25T01:39:21.846-08:00Almond-Crisped Peaches <span style="color: #444444;">It's peach season and we've been eating fresh peaches for breakfast, lunch, and dinner. Every year this happens and every year I look forward to it. Allred Orchard's opens their fruit stand and boxes of Red Haven peaches (the first peach of the season) fill their store front and in turn fill my refrigerator.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Ever since I was a little girl, I have always loved peach cobbler. I remember my mom making peach cobbler when I was growing up and stealing a bite from the corner of the pan as it emerged from of the oven, bubbling and golden brown. That bite would be so hot that I'd puff out my cheeks and quickly tilt my head from side to side to keep the burning hot peach from settling on my tongue and burning the daylights out of it. I remember my mom filling bowls with that steaming hot cobbler and topping it with a rather large spoonful of sweetened whipped cream that quickly melted into all the nooks and crannies of the cobbler. It was so good and so comforting.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">These almond-crisped peaches quickly brought back all those peach cobbler memories as I pulled the baking sheet from the oven and couldn't resist immediately topping the corner peach with lightly sweetened whipped cream and taking a bite that made me puff my cheeks and quickly tilt my head from side to side. Oh man, it was so good and so comforting!</span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-1IiQujMFSTo/V683ErDJDSI/AAAAAAAADFc/wy8CEQgnQx8fr1rQAbHOzyqLk9naC9uoACEw/s1600/IMG_2156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-1IiQujMFSTo/V683ErDJDSI/AAAAAAAADFc/wy8CEQgnQx8fr1rQAbHOzyqLk9naC9uoACEw/s640/IMG_2156.jpg" width="634" /></span></a></div><br /><span style="color: #444444;"></span><b></b><br /><br /><span style="color: #444444;"><b>Almond-Crisped Peaches</b></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">4 ripe peaches, halved and pits removed</span><br /><br /><span style="color: #444444;">1/3 cup whole almonds</span><br /><br /><span style="color: #444444;">14 cup turbinado (raw) sugar</span><br /><br /><span style="color: #444444;">3 tablespoons cold butter, cubed</span><br /><br /><span style="color: #444444;">1/8 teaspoon ground cinnamon</span><br /><br /><span style="color: #444444;">1/8 teaspoon sea salt</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Heat oven to 350°. Line a baking sheet with parchment paper.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Place fruit cut side up on baking sheet. In a food processor, pulse almonds and sugar together until coarsely ground (with a few pebble sized pieces left). Add cinnamon, salt, and butter, pulsing the food processor until the ingredients are just blended.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Spoon a heaping tablespoon into the center of each peach, then press the mixture flat, as if you were icing the tops of the peaches. (If there is extra almond mixture just add a little more to the top of each peach.)</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Bake for 45 minutes (baking time varies with peach size), or until the top is brown and crisp and you can slice through the peach with ease using a fork or spoon.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Serve warm with a large spoonful of lightly sweetened whipped cream. (For breakfast the next morning I ate the leftover peaches with lightly sweetened plain yogurt.)</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="https://smittenkitchen.com/2013/08/almond-crisped-peaches-uk-book-tour/"><span style="color: #444444;">Smitten Kitchen</span></a><br /><br /><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-46993296086030765592016-08-12T15:40:00.000-07:002023-11-25T01:39:22.080-08:00Kale Chopped Salad + Peaches (and a whole lot of other goodness) <span style="color: #444444;">Sisters are the best! I am one of six girls (+ three brothers) so there definitely isn't a shortage of sisters in my family. About a month ago I was lucky enough to have my sister Stephanie who lives in California come and visit. She brought along her two boys while her husband stayed in California to work. A week before she came I started planning out a few of my favorites (food of course) that I wanted to eat with her while she was here. Cocoa crispy crunch, chocolate olive oil bread with ricotta & honey, black ice cream with salty sprinkles, homemade frozen yogurt, butter chicken and homemade pita, flatbread pizzas, and a few of my favorite kale salads quickly filled my list. I was giddy with excitement both to see her and to feed her!</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">For lunch one afternoon, we filled white salad bowls with lightly dressed chopped kale, red onion, charred corn, fresh peaches, avocado, baby pea sprouts, feta cheese, and sweet and spicy sunflower seeds. While we were eating, her "mmm's" confirmed that she loved this salad as much as I did. It's so great having sisters who love and enjoy food as much as I do.</span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://2.bp.blogspot.com/-hrCzalXZW-Y/V5dtq00MNcI/AAAAAAAADEw/dUjZMeFtX7U5lVj7EOw8hJ-MnamwB2XHQCLcB/s1600/IMG_1707-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://2.bp.blogspot.com/-hrCzalXZW-Y/V5dtq00MNcI/AAAAAAAADEw/dUjZMeFtX7U5lVj7EOw8hJ-MnamwB2XHQCLcB/s640/IMG_1707-001.JPG" width="640" /></span></a></div><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">This is more of a list of ingredients that you can use in the amounts you want rather than an exact recipe. The dressing will make more than enough for a couple of salads. The dressing is also delicious with <a href="http://breannasrecipebox.blogspot.com/2012/08/grilled-peach-salad-with-buffalo.html"><b><span style="color: black;">this</span></b></a> salad. </span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;"><b>Kale Chopped Salad + Peaches</b></span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">1 bunch lacinato kale, finely chopped</span><br /><br /><span style="color: #444444;">Charred corn, cut from 2 ears of corn </span><br /><br /><span style="color: #444444;">1/4 red onion, thinly shaved</span><br /><br /><span style="color: #444444;">Fresh peaches, diced</span><br /><br /><span style="color: #444444;">Avocado, sliced</span><br /><br /><span style="color: #444444;">Sprouts (broccoli, pea, or micro greens)<br />Feta Cheese </span><br /><br /><span style="color: #444444;">Sweet & spicy sunflower seeds</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;"><b>Dressing</b></span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">4 tablespoons white balsamic vinegar</span><br /><br /><span style="color: #444444;">2 teaspoons honey</span><br /><br /><span style="color: #444444;">2 teaspoons whole grain mustard</span><br /><br /><span style="color: #444444;">1/3 cup olive oil</span><br /><br /><span style="color: #444444;">1 tablespoon cream</span><br /><br /><span style="color: #444444;">Salt</span><br /><br /><span style="color: #444444;"><br /></span><br /><span style="color: #444444;">To make the dressing, place vinegar, honey, and mustard in a small bowl. Slowly drizzle in olive oil, whisking constantly until emulsified. Whisk in cream and season with salt.</span><br /><br /><span style="color: #444444;"><br /></span><br /><strong><span style="color: #444444;">Sweet and Spicy Sunflower Seeds</span></strong><br /><br /><span style="color: #444444;"> <br /> 3/4 cup raw sunflower seeds<br /> Heaping 1/4 teaspoon sea salt<br /> 1/4 teaspoon cayenne<br /> 1 tablespoon dark brown sugar<br /><br />Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes. Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes. Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.<br /><br />Recipe slightly adapted from </span><a href="http://www.sproutedkitchen.com/home/2014/7/29/fiesta-kale-slaw-wraps.html"><span style="color: #444444;">Sprouted Kitchen</span></a> Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-34605662226070072462016-08-04T20:40:00.000-07:002023-11-25T01:39:22.311-08:00Black Ice Cream and Salty Sprinkles<br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">I love ice cream and the thing<br />that makes me REALLY love ice cream is the toppings. I<br />love toppings! On a scoop of vanilla my favorite is sliced bananas, hot<br />fudge, roasted almonds, and lots and lots of salty sprinkles. <br />(Peaches in the summer comes in at a close second, but chocolate will always<br />win first place in my book). </span></span><br /><br /><br /><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">If I know I'm going Baskin Robins,<br />I'll bring a baggie of salty roasted almonds to put on my ice cream (don't<br />worry, I don't bring hot fudge). And along these same lines, I also bring a<br />baggie of granola when I'm planning on eating an acai bowl because you can<br />never have enough granola. I know...I'm a nerd.</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">I first came across salty sprinkles<br />near my last birthday. I made myself a banana split for<br />lunch and covered it in salty sprinkles. (I think it should be<br />a rule that everyone should eat a banana split for lunch on their<br />birthday.) </span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Salty sprinkles are a mixture of raw<br />sugar, toasted sesame seeds, and vanilla flaky salt and I promise you they are<br />addicting, like really addicting. They take a bowl of ice cream to a<br />new level and make ice cream sundaes crazy good! (I may just start<br />carrying a small container of them with me (along with my baggie of<br />almonds) just in case I stop for ice cream.)</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Oh and this black ice cream is<br />amazing! So, so, so good! I love it so much that I've made it four times already. Melissa of the <a href="http://www.thefauxmartha.com/2016/06/28/a-scoop-of-black-ice-cream/">Faux Martha</a></span><span style="color: #444444;"> out did herself with this<br />recipe!</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-noGhNikAPHU/V5dsMCROdII/AAAAAAAADEk/0t6EliF1mM01IL8MYySgUFLshCEIT2zXQCLcB/s1600/IMG_1715-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-noGhNikAPHU/V5dsMCROdII/AAAAAAAADEk/0t6EliF1mM01IL8MYySgUFLshCEIT2zXQCLcB/s640/IMG_1715-001.JPG" width="640" /></span></a></div><br /><span style="color: #444444;"></span><b></b><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;"><b>Black Ice Cream</b></span></span><br /><br /><br /><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">3/4 cup cane sugar</span></span></div><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1/2 cup </span><a href="https://www.amazon.com/King-Arthur-Flour-Black-Cocoa/dp/B00DUF4DIC/ref=sr_1_1_a_it?ie=UTF8&qid=1470366674&sr=8-1&keywords=black+cocoa+powder"><span style="color: #444444;">black cocoa powder</span></a></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1 1/2 tablespoons cornstarch</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">3/4 teaspoon kosher salt</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1/8 teaspoon instant espresso powder</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1 3/4 cup unsweetened almond milk (</span><a href="http://www.califiafarms.com/products/almondmilk/unsweetened"><span style="color: #444444;">Califia</span></a><span style="color: #444444;">)</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">14-ounce coconut cream (not coconut<br />milk)</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1/4 cup Lyle’s golden syrup</span></span><br /><br /><br /><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">In a medium saucepan, whisk together<br />the sugar, black cocoa powder, cornstarch, salt, and espresso powder until<br />combined. Slowly pour in the almond milk while whisking to combine. <br />Add coconut cream and gold syrup to the sauce pan and whisk to combine.</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Over medium heat, bring mixture to a<br />simmer. Allow mixture to simmer for about 3 minutes, whisking<br />continually. Remove from heat and pour mixture into a high-powered<br />blender. Blend on high for 30 seconds. </span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Let mixture cool to room<br />temp and then refrigerate to cool completely, preferably overnight.</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Freeze in your ice cream machine<br />according to your manufacturer’s instructions. Once churned place ice<br />cream in freezer to completely set up.</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Recipe slightly adapted from </span><a href="http://www.thefauxmartha.com/2016/06/28/a-scoop-of-black-ice-cream/"><span style="color: #444444;"><b>thefauxmartha</b></span></a></span></div><br /><span style="color: #444444;"></span><b></b><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;"><b>Salty Sprinkles</b></span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">4 teaspoons flaky vanilla salt (I<br />use seeds from 1 vanilla bean for every 4 teaspoons of </span><a href="https://www.amazon.com/Maldon-Sea-Salt-Flakes-ounce/dp/B00017028M/ref=sr_1_1_a_it?ie=UTF8&qid=1470367745&sr=8-1&keywords=maldon+salt"><span style="color: #444444;">Maldon</span></a><span style="color: #444444;"> salt and blend together with the tips<br />of my fingers, taking care not to completely crush the flaky salty.) </span></span></div><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1/4 cup + 2 tablespoons toasted<br />sesame seeds</span></span><br /><br /><br /><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">1/4 cup + 2<br />tablespoons turbinado sugar</span></span><br /><br /><br /><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Combine everything in a small bowl<br />and mix to combine. Store in a jar.</span></span></div><br /><span style="color: #444444;"></span><br /><br /><div style="line-height: normal; margin: 0in 0in 0pt;"><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><span style="color: #444444;">Recipe from </span><a href="https://food52.com/recipes/38791-hot-fudge-sundae-with-bruleed-bananas-and-salty-sprinkles"><span style="color: #444444;"><b>Food 52</b></span></a></span></div><br /><div class="ingredient" itemprop="ingredients"><br /><br /></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-39718097663020772682016-06-28T19:55:00.000-07:002023-11-25T01:39:22.543-08:00Dark Chocolate Olive Oil BreadI first stumbled upon Ashley Rodriquez's olive oil bread recipe last year, early fall. I've made countless loaves and I have a hard time saying no to a slice (or two, or three). Each bite of warm bread deserves a small chunk of cold butter in my opinion. <br /><br /><br /><br />Not long before Christmas, I made the mistake (the very delicious mistake) of adding chopped bittersweet chocolate to the dough and it was life changing (and belly expanding). Preston and I ate a slice every morning for a week straight. We would lightly toast it and then smear homemade ricotta drizzled with vanilla bean honey on each and every bite (the more the better). Oh my! It was perfection! (We even shared a slice with the washing machine repair man who was fixing our washing machine a couple days before Christmas. Ugh!)<br /><br /><br /><br />This afternoon I started planning my mama's birthday breakfast because this Thursday is her birthday. I'm always looking for an excuse to have my family and friends over to share a meal and a birthday is always a good excuse to gather those I love around my kitchen table. Not long after I started making plans my mama sent a text to me with a birthday request for homemade ricotta cheese and just like that, dark chocolate olive oil bread (along with a side of the requested ricotta cheese) quickly made its way onto her birthday breakfast menu. <br /><br /><br /><br />Happy Birthday Mama! May this coming year be filled with all kinds of wonderful! I love you with all of my heart!<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://2.bp.blogspot.com/-p5o5JphF0P4/VvyZ2YuuifI/AAAAAAAADAQ/yPU450HimLMa4rHS77VyTu7BCEE7_EIyw/s1600/2015-12-023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-p5o5JphF0P4/VvyZ2YuuifI/AAAAAAAADAQ/yPU450HimLMa4rHS77VyTu7BCEE7_EIyw/s640/2015-12-023.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><b>Homemade Olive Oil Bread</b><span style="color: #444444;"></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;"><br /></span></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">2 1/4 teaspoons active dry yeast<o:p></o:p></span></div><br /><div><br /><span style="color: #444444;"> 1 teaspoon honey<o:p></o:p></span><br /><br /><span style="color: #444444;"> 1 cup lukewarm water<o:p></o:p></span><br /><br /><span style="color: #444444;"> 1/3 cup great quality extra virgin olive oil<o:p></o:p></span><br /><br /><span style="color: #444444;"> 3 cup all-purpose flour<o:p></o:p></span><br /><br /><span style="color: #444444;"> 2 teaspoons kosher salt</span></div><br /><div><br /><span style="color: #444444;">8 ounces bittersweet chocolate, chopped</span><br /><br /><span style="color: #444444;"></span></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">In a large mixing bowl, combine yeast, honey, and water. Stir to combine and let rest for 5 minutes, or until yeast begins to foam. Add the olive oil, flour, and salt and stir to combine into a shaggy ball. Place shaggy dough ball on a lightly floured surface and knead for 1 minute until dough is smooth and a round ball forms.<o:p></o:p></span></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Brush a little olive oil inside the empty mixing bowl and place dough back into the bowl, cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size.<o:p></o:p></span></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Once doubled, place dough on a lightly floured surface and press dough into a rectangle. Spread half of the chopped chocolate and fold in both sides like you are folding a business letter. Press gently into a rectangle again and sprinkle with the remaining chopped chocolate. Fold again as you would a business letter and then tuck sides under, forming dough into a ball.<o:p></o:p></span></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Preheat oven to 375° F. Place dough on a parchment lined baking sheet, brush with olive oil and allow to rise again for 30 minutes, lightly draped with plastic wrap to cover. Just before baking, sprinkle with flake salt.<o:p></o:p></span></div><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Bake for 30 minutes or until deep golden brown. Remove bread from oven and brush loaf of bread with additional olive oil if desired.<o:p></o:p></span></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="http://livelovelux.com/olive-oil-bread"><span style="color: #444444;"><strong>Live.Love.Lux</strong></span></a> <br /><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-86258806782835367922016-06-16T20:08:00.000-07:002023-11-25T01:39:22.779-08:00Soft Pretzels<span style="color: #444444;"><br /><br />These soft pretzels were pretty much all Preston (I helped with the boiling<br />water part of the recipe). He had these soft pretzels on an end of the<br />year field trip to Sundance Resort and loved them. He came home with<br />soft pretzels on the brain and a recipe in hand. It only took a<br />couple of days before he was in the kitchen using yeast for the very first<br />time. I love how brave he is in the kitchen. </span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">The first round of proofing the yeast, the water was too warm and didn't<br />survive. The second time around a foamy mixture meant success. <br />Together we rolled the dough into long ropes and Preston<br />skillfully demonstrated the art of twisting a pretzel into the traditional<br />"pretzel" shape for me. </span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Moments after they were pulled from the oven and bathed in salty, melted<br />butter, we devoured them. The cinnamon sugar ones were a hit, but I'm a<br />sucker for a warm, soft, buttery pretzel dipped in a generous amount of<br />mustard. Mmmmm!</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">After our bellies were filled and our fingers were covered in butter<br />(and cinnamon sugar), Preston conveniently left for a golf tournament<br />leaving me with a sink full of dishes and a counter covered in flour,<br />butter, and empty cookie sheets. But, the mess was completely worth it. I love watching him get excited about being in the kitchen (with the added bonus of<br />a warm, soft pretzel of course).</span><br /><br /><span style="color: #444444;"><br /><br /> </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-JHdieBfAe0k/V2NpNL_0mMI/AAAAAAAADDk/UockT6d1D-4Rt0r1X59Pr9H3VowKY4_VACLcB/s1600/IMG_0961-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-JHdieBfAe0k/V2NpNL_0mMI/AAAAAAAADDk/UockT6d1D-4Rt0r1X59Pr9H3VowKY4_VACLcB/s640/IMG_0961-003.JPG" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><b><span style="color: #444444;">Soft Pretzels</span></b><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">3 cups warm water</span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoons sugar</span><br /><br /><span style="color: #444444;"><br /><br />1 1/4 tablespoons salt</span><br /><br /><span style="color: #444444;"><br /><br />1 1/2 tablespoons yeast</span><br /><br /><span style="color: #444444;"><br /><br />5 1/2 cups all-purpose flour</span><br /><br /><span style="color: #444444;"><br /><br />1/2 cup butter, melted</span><br /><br /><span style="color: #444444;"><br /><br />6 cups of water</span><br /><br /><span style="color: #444444;"><br /><br />2/3 cup baking soda</span><br /><br /><span style="color: #444444;"><br /><br />Coarse salt</span><br /><br /><span style="color: #444444;"><br /><br />Melted butter</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Place water, yeast, and sugar in a bowl of a stand mixer. Let rest 5<br />minutes or until the mixture begins to foam. Add the flour and butter and<br />using the dough hook, mix on low speed until well combined. Increase<br />the speed to medium and knead until the dough is soft and glossy, about 5<br />minutes. Place dough in a greased bowl and let dough sit until doubled in<br />size, about 45-50 minutes.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Preheat oven to 375°F. Line two baking sheets with parchment paper and<br />lightly grease.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Portion the dough into 4-ounce balls. Using your hands roll each piece<br />of dough into a long rope. Take the ends of the rope and form a<br />U-shape. Holding the ends of the rope, cross them over each other and<br />press onto the bottom of the U to form the shape of a pretzel. </span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">In a large pot combine 6 cups of water and baking soda and bring to a<br />rolling boil. Place the pretzels into the boiling water, one by one, for<br />30 seconds. Remove from the water using a flat spatula and place on<br />baking sheet and sprinkle with coarse salt.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Bake for 12-14 minutes or until golden brown. Brush warm pretzels<br />with melted butter.</span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="http://www.sundanceresort.com/"><span style="color: #444444;">Sundace<br />Resort</span></a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-27082030922132027672016-05-18T18:35:00.000-07:002023-11-25T01:39:23.010-08:00Our Favorite Buttermilk Pancakes<span style="color: #444444;">Growing up I was always more of a French toast kind of girl. Hot French<br />toast smeared with so much salted butter that it melted in pools. A heavy<br />dusting (aka spoonful’s) of powdered sugar would melt into those pools and<br />create its own frosting. I remember it always tasted so much better when<br />my mom would fix it and cut it up into small squares for me. (The middles<br />squares that were heavy on the butter and powdered sugar were always the<br />very best.)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Today, my 37 year old self still loves French toast (especially when it's made<br />with Kneaders chunky cinnamon bread), but pancakes have won a place in my<br />heart. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I would say that most often I make whole wheat pancakes. I love a good whole wheat<br />pancake...a lot. I have a couple recipes that I really love and are my go to recipes. But, these buttermilk pancakes from </span><a href="http://online.americastestkitchen.com/psl-ako_short.html?extcode=KMBAB000B&utm_campaign=%2FUI%2FATK+HT+-+WKD+-++Exact&utm_content=cFn0eDja_dc%7Cpcrid%7C2930423045%7Cpkw%7Camerica%27s+test+kitchen%7Cpmt%7Ce%7C&utm_medium=cpc&utm_source=bing&utm_term=america%27s+test+kitchen"><span style="color: #444444;">America's<br />Test Kitchen</span></a><span style="color: #444444;"> have quickly become a family favorite and are definitely<br />the most requested pancake in our house. They are perfect for a lazy<br />Sunday morning breakfast and are also perfectly acceptable smack in the middle of the week when you can't seem to get<br />a pancake craving to quit (speaking from experiecne). ;)</span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I think these pancakes are best served with a mound of sliced bananas<br />and homemade cream syrup (my sister Savannah would agree). Preston and<br />Noah like theirs with cream syrup or a great deal of butter that begins to melt<br />as soon as it hits the hot pancakes and then is sprinkled with granulated sugar (using a heavy hand). Stella dots her pancake with blueberry’s once<br />we pour the batter on the griddle and Todd isn't particular. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">These pancakes may not be the healthiest breakfast, but they sure<br />make a delicious one! <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /> </span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-ymxos3AOSdk/Vzt0aZkwwwI/AAAAAAAADCU/MKVF3oljrTw9qg6wXusFERb6pVQPBH44wCLcB/s1600/2016-05-016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://3.bp.blogspot.com/-ymxos3AOSdk/Vzt0aZkwwwI/AAAAAAAADCU/MKVF3oljrTw9qg6wXusFERb6pVQPBH44wCLcB/s640/2016-05-016.jpg" width="640" /></span></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><strong>Buttermilk Pancakes<o:p></o:p></strong></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><br /></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">2<br />cups all-purpose flour<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />2<br />tablespoons granulated sugar<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />2<br />teaspoons baking powder<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />1/2<br />teaspoon baking soda<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />1/2<br />teaspoon salt<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />2<br />cups buttermilk<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />3<br />tablespoons butter, melted and cooled<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />1<br />large egg<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br />1-2<br />teaspoons vegetable oil<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><br /></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Sift<br />all the dry ingredients together in a large bowl (and by sift, I mean whisk<br />because I'm lazy). In another bowl, whisk together the buttermilk, melted<br />butter, and egg.<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Make<br />a well in the center of the dry ingredients: pour in buttermilk mixture and<br />whisk gently until just combined. The batter should remain lumpy and a<br />few remaining streaks of flour is ok. Do not over mix.<o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><br /></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Heat<br />a cast iron pan or griddle over medium heat. Using a pastry brush<br />spread a thin layer of vegetable oil over the bottom of the pan or<br />griddle. Add batter in 1/4 cup mounds to the pan. Cook until<br />bubbles begin to appear evenly over the surface and the bottoms are golden<br />brown. Flip pancake and cook until second side is golden brown. <br />Serve immediately with warm syrup and lots of sliced bananas. Repeat<br />with remaining batter, using the remaining oil as necessary. <o:p></o:p></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Recipe<br />from America's<br />Test Kitchen Cooking School Cookbook</span></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-21422250988841861072016-04-26T10:08:00.000-07:002023-11-25T01:39:23.241-08:00Banana Crumb Bread<div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">I couldn't decide whether I should<br />toss or save the near black bananas sitting on my kitchen counter. I<br />finally decided that it was the end of their banana life so into the trash<br />they went (or at least kind of). I actually placed them in a trash<br />bag, but left the bag sitting on the step in my garage just in case the<br />need arose for the only possible thing a black banana would<br />ever (ever) be good for...some sort of banana baked good. <br />I figured as long as I didn't have to look at them sitting on my counter any<br />longer, they could live a couple more days of their banana life hanging out in<br />my garage. <o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">And guess what...those black bananas that only made it halfway to the garbage can came in handy yesterday<br />afternoon when I decided I needed a thick slice of warm banana bread smeared with lots of salty butter. Todd<br />declared it the best banana bread he's ever had. So hurray for the<br />black bananas that were taking up residence in my garage!</span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-ekogS3OobT8/Vx-UafKZKrI/AAAAAAAADBk/nvdKyDQkhqkdRWbWASlKp_0c88yXQbpawCKgB/s1600/2016-04-029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-ekogS3OobT8/Vx-UafKZKrI/AAAAAAAADBk/nvdKyDQkhqkdRWbWASlKp_0c88yXQbpawCKgB/s640/2016-04-029.jpg" width="640" /></a></div><br /><div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><br /></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;"><strong>Banana Crumb Bread<o:p></o:p></strong></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup butter, room temperature<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 cup granulated sugar<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">4 eggs<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 cups mashed bananas mixed with 2<br />teaspoons of fresh lemon juice<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 cup buttermilk<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 teaspoons vanilla<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">3 1/2 cups flour<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">2 teaspoons baking<br />powder<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/4 teaspoon baking soda<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 teaspoon salt<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"> <o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><strong>Crumb Topping<o:p></o:p></strong></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"> <o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 cup cold butter, cut into 1/2-inch<br />cubes<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 cup granulated sugar<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1 cup flour<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">1/2 teaspoon kosher salt<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">To make the crumb topping by<br />combining the butter, sugar, flour, and salt in the bowl of a food processor<br />and pulse until the butter pieces are pea size. Set aside.<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">Preheat oven to 350 °F. Butter<br />two loaf pans and set aside. (I used cooking spray and the<br />loaves came out just fine.)<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">In the bowl of a stand mixer, cream<br />the butter and sugar until light in color. Add the eggs one at a time<br />beating after each addition. Add the bananas, buttermilk, and vanilla and<br />mix well. <o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">In a separate bowl whisk together<br />the baking powder, baking soda, salt, and flour. Add the dry ingredients<br />to the banana mixture and mix until just combined.<o:p></o:p></span></span></div><br /><div class="separator" style="clear: both; text-align: left;"><br /><span style="color: #444444;"><br /><br /></span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"><span style="color: #444444;">Scrape batter into the<br />prepared loaf pans and top with crumb topping; pressing crumbs lightly into batter. Bake until a toothpick inserted in the center of<br />the loaves comes out clean, about 50-60 minutes.</span> </span></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">I found this recipe on Instagram @gotorecipes</span></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-54780363207130041602016-03-29T14:46:00.000-07:002023-11-25T01:39:23.471-08:00Raspberry Cream Biscuits<span style="color: #444444;">I use to make month long menu plans. I think I actually liked making<br />them more than following them. I would often carry a black bag of printed recipes with<br />me when I knew I would be going somewhere where I'd have a little time to<br />glance through them. In no time my empty month calendar would<br />begin to fill in with the dinners we would be eating that month. I laugh because<br />even now, there are times when I go to my mom's house to let my kiddies play and I will<br />tote a bag of recipes along with me (not so much to plan, but to read over and<br />let my mouth water a bit). <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Fast forward a few years to today and my current struggle of<br />making even a weekly menu. Now, planning a weeks’ worth of dinners<br />gives me a bit of anxiety. Without fail, during the week I will spy something(s) new<br />I want to try or our nightly dinner schedule changes and then my menu plan gets thrown a bit and that bugs<br />me. I seem to fly by the seat of my pants a bit more these<br />days (which also has its major drawbacks, one being that I<br />make more trips to the grocery store than should ever be allowed in one<br />week).<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">So while I often am on the hunt for new recipes to try,<br />I also have the tried and true favorites in my back pocket that are<br />both familiar and loved by my little family (like these biscuits).<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I first found the recipe for these cream biscuits on the blog </span><a href="http://orangette.net/"><span style="color: #444444;">Orangette</span></a><span style="color: #444444;">. They come together quickly<br />(bowl and wooden spoon) and are tender and delicious. I can't count how<br />many times I've made them and my food spattered biscuit recipe<br />that hangs right inside my kitchen cabinet door along with a few<br />other favorites (Ashley Rodriguez's chocolate chip cookies, flatbread pizza<br />dough, and our favorite whole wheat waffle recipe...just to name a few) proves it. <br />The original recipe doesn't call for raspberries and most often I make them<br />without, but this morning my raspberry studded, sugar crusted biscuit<br />tasted just perfect and will sure to be repeated over and over again.</span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-X77crf9wp88/Vvr3atDd4VI/AAAAAAAADAA/5pyq7Q1zWdUo9ee2SCyf5jTEuIafS7hdQ/s1600/2016-03-032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-X77crf9wp88/Vvr3atDd4VI/AAAAAAAADAA/5pyq7Q1zWdUo9ee2SCyf5jTEuIafS7hdQ/s640/2016-03-032.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><strong>Raspberry Cream Biscuits<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">2 cups all-purpose flour<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 teaspoon salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 tablespoon baking powder<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 teaspoons sugar</span><br /><br /><span style="color: #444444;">1 vanilla bean, seeds scraped (optional)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 1/2 cups heavy cream<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />4 tablespoons butter, melted<o:p></o:p></span><br /><br /><span style="color: #444444;"><br />1 1/4-1 1/2 cups raspberries<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Turbinado or other coarse sugar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Preheat the oven to 425°F. Line a baking sheet with parchment<br />paper; set aside.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">In a large mixing bowl combine the flour, salt, baking powder, and<br />sugar. Whisk together and then add then add the raspberries and gently<br />stir.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">In a small bowl, whisk together the cream and seeds from the vanilla bean. Slowly add 1 1/4 cup cream, stirring gently as you pour in the<br />cream. Add the additional 1/4 cup cream if the dough feels shaggy and<br />pieces are dry.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Dump the dough onto a work surface and shape into a 1/2 inch thick<br />square. (If you don't mind the raspberries breaking up a bit or if you<br />aren't using raspberries, you could knead the dough briefly if necessary. <br />You don't want to overwork the dough.)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Cut into 9 squares (or 12 if you want smaller biscuits). Place each<br />biscuit on prepared baking sheet and brush generously with melted butter so<br />that all sides of the biscuit are coated. Sprinkle with coarse sugar and<br />bake for about 15 minutes, or until lightly browned. Serve hot.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /></span><br /><br /><span style="color: #444444;">Recipe adapted from </span><a href="http://orangette.net/2011/03/they-wake-me-up/"><span style="color: #444444;">Orangette</span></a><o:p></o:p>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-85801616866223956292016-03-27T19:22:00.000-07:002023-11-25T01:39:23.703-08:00Loaded Mexican Parsnip Fries<span style="font-family: "times new roman" , "serif"; font-size: 12pt;">On Thursday I downloaded Food52's<br />new (Not) Recipe app. This app is being offered as a place to capture and<br />celebrated "the casual, off-the-cuff, cooking that most people do every<br />day." In the Food52 article that introduces this new app, Amanda and<br />Merrill (Co-Founders of Food52) talk about how "the great majority of the<br />world's cooking doesn't involve recipes: It's putting together dishes you<br />know, with your own signature touches.</span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">To be honest, I am definitely one<br />who leans toward the recipe side of cooking. It feels a bit safer to<br />me. I feel I'm less likely to waste ingredients and time making something<br />from a recipe that comes from a food someone I trust. I know there's a<br />loss of creativity by doing it this way, but when it comes to creativity it's<br />not my strongest quality. I often make something once and then add my own<br />touches the next time around (although some recipes are just too good to mess<br />with).<o:p></o:p></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Over the past few years as I've<br />become more comfortable and confident in the kitchen, I've definitely become a<br />bit better at "casual, off-the-cuff cooking", but I still have a long<br />way to go. I know it will take time and I'm willing to put in the effort<br />to keep learning and growing in the kitchen.<o:p></o:p></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">The night I downloaded the app,<br />Preston and I ate dinner together, just the two of us. I had bought some<br />parsnips the day before and with the (Not) Recipe app in mind I turned those<br />parsnips into loaded Mexican oven fries that we ate on very tiny baking sheets.<o:p></o:p></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br /><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">So with a little more bravery under<br />my belt and with a greater resolve to be more courageous in the kitchen, today<br />I'm sharing a picture and a simple how-to for loaded Mexican parsnip<br />fries. Enjoy!<o:p></o:p></span><br /><br /><br /><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-vvOaeAepc1k/VviT8BEW-1I/AAAAAAAAC_U/BC5d3J_OKHk4qpT_mccoMve6f4dN4nDoQ/s1600/2016-03-026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-vvOaeAepc1k/VviT8BEW-1I/AAAAAAAAC_U/BC5d3J_OKHk4qpT_mccoMve6f4dN4nDoQ/s640/2016-03-026.jpg" width="640" /></a></div><br /></div><br /><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Loaded Mexican Parsnip Fries<o:p></o:p></span></div><br /><span style="font-family: "times new roman" , "serif"; font-size: 12pt;">Peel and cut parsnips into thin<br />sticks and drizzle with avocado oil. Dust parsnip fries with kosher salt,<br />cumin, cayenne, coriander, dried oregano, and chili powder. Toss to<br />combine. Bake at 450 until cooked through, golden brown, and<br />crispy. Top fries with warmed pinto beans, salsa, sour cream, avocado,<br />cheese, radishes, cilantro, and a good squeeze of lime juice.</span>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-32681931505202958352016-03-25T12:38:00.000-07:002023-11-25T01:39:23.932-08:00Healthier No-Bake Cookies<span style="color: #444444;">My kiddies love no-bake cookies! They are an afterschool snack<br />favorite. This recipe is awesome because it leans a bit more on the healthy<br />side being that the cookies aren't loaded with refined sugar. The<br />one trouble with these little bites of chocolatey oatey goodness is that I am<br />capable of consuming far more than would ever be considered<br />"healthy".<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /><o:p></o:p></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-0fDFS4lFYaE/VvWTk5PI-rI/AAAAAAAAC9w/ct10aKm8icgUTZmJoEn5FGYGF4V3Evg4w/s1600/2016-03-21%2B14.08.59.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://3.bp.blogspot.com/-0fDFS4lFYaE/VvWTk5PI-rI/AAAAAAAAC9w/ct10aKm8icgUTZmJoEn5FGYGF4V3Evg4w/s640/2016-03-21%2B14.08.59.jpg" width="640" /></span></a></div><br /><o:p><span style="color: #444444;"></span></o:p><br /><br /><o:p><span style="color: #444444;"> </span></o:p><br /><br /><span style="color: #444444;"><strong><br /><br />Healthier<br />No-Bake Cookies<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">1/4<br />cup coconut oil<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br />1/4<br />cup pure maple syrup<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/3<br />cup cocoa powder<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4<br />teaspoon kosher salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />teaspoon vanilla<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />cup all natural peanut butter<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />cup rolled oats<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Crushed<br />peanuts<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Flaky<br />salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Line<br />a large baking sheet with parchment paper; set aside.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">In<br />a small saucepan set over medium heat, whisk together the coconut oil, maple<br />syrup, and cocoa powder until everything is incorporated. Next, add the<br />vanilla and peanut butter and whisk until smooth.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Remove<br />the mixture from the heat and using a wooden spoon or spatula, stir in the oats<br />and salt. Using a small cookie scoop or spoon, drop the mixture by the<br />heaping tablespoon onto the prepared baking sheet and flatten a bit. Top<br />each cookie with crushed peanuts and a dusting of flaky salt. Transfer<br />the baking sheet to the freezer and chill 15-30 minutes before eating. Store<br />cookies in the refrigerator or freezer.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Recipe<br />slightly adapted from Oh<br />Ladycakes</span></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-77885962903710924322016-03-21T19:37:00.000-07:002023-11-25T01:39:24.162-08:00Fiesta Kale Salad<span style="color: #444444;">I remember the first time I made this salad; my kiddies and I were clinging<br />to the last few weeks of summer break. My mom, myself, a couple of my<br />sisters and their kiddies decided to head up American Fork canyon to beat the<br />heat and let the kidlets play in the frigid river water. Part way up the<br />canyon, we picked a picnic area close to the river, set up, and tried to make<br />our peace with the bugs and bees that also seemed interested in what we were<br />having for lunch (and by making our peace I mean that we tried and tried to get<br />rid of them, but our efforts were in vain). After getting settled, we pulled out jars of<br />strawberry lemonade (it was actually a mix of citrus because I ran out of<br />lemons) and wrapped up the fiesta kale salad in pieces of whole wheat naan<br />smeared with sour cream. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I remember my sister had brought her then new boyfriend (and now husband) along to<br />meet the small portion of our family that was there. I'm the oldest of<br />nine and I'm guessing she wanted to ease him into the craziness and introduce<br />him to us in small doses. It was probably a good idea! ;) After we<br />started eating, he made the comment that he didn't know something so healthy<br />could taste so good. I felt happy inside even if he was just saying it to be<br />nice.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">This salad involves a bit of chopping, but besides that it comes together<br />quickly. The addition of black beans and avocado make it completely<br />satisfying and it doesn't leave you wanting say, a bag of chips when you're finished. :)</span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-gZQJPRObXhg/VvCrYqU_raI/AAAAAAAAC8w/-cLLoyh91IIMA6_4UOAzT7cAJo3KHREpQ/s1600/2016-03-024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-gZQJPRObXhg/VvCrYqU_raI/AAAAAAAAC8w/-cLLoyh91IIMA6_4UOAzT7cAJo3KHREpQ/s640/2016-03-024.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><strong> <o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><strong><br /><br />Fiesta Kale Salad<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /></span><br /><br /><span style="color: #444444;">1 bunch lacinato kale, washed, stemmed, and shredded<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 cup baby tomatoes, halved<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 bell pepper (red, orange, or yellow), small dice<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />3 green onions, thinly sliced<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2 English cucumber, small dice<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 small bunch of cilantro, roughly chopped<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 14-ounce can black beans, rinsed and drained<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 large avocado<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2 cup crumbled feta cheese<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><span style="color: #444444;">Sweet and spicy sunflower seeds (recipe below)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><span style="color: #444444;">Juice of two limes<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 cup extra virgin olive oil<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 tablespoon hot sauce<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Kosher salt to taste<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Place shredded kale in a large salad bowl and sprinkle with a pinch of salt<br />and massage the leaves with your hands until the leaves are darker in color and<br />fragrant.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">To the kale add, tomatoes, peppers, green onions, cucumber, cilantro, and<br />black beans. Add the juice of limes, olive oil, and hot sauce, and a<br />sprinkle of kosher salt. Toss to combine. Taste and adjust<br />seasoning if necessary.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Top salad with avocado, feta cheese and a scatter of sunflower seeds.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">*The dressing is forgiving. I never measure. I just squeeze some<br />lime juice on the kale; give it a quick glug of olive oil, and a few good<br />shakes of hot sauce. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;"><strong>Sweet and Spicy Sunflower Seeds<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />3/4 cup raw sunflower seeds or pepitas<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Heaping 1/4 teaspoon sea salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 teaspoon cayenne<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 tablespoon dark brown sugar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Heat a nonstick skillet over medium heat and toast sunflower seeds until<br />just fragrant, about 2 minutes. Add the salt, cayenne, and brown sugar<br />and toss them around until the sugar is hot enough to stick to the seeds, 8-10<br />minutes. Place sunflower seeds on a piece of parchment paper and spread<br />out in a single layer to cool.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Recipe slightly adapted from </span><a href="http://www.sproutedkitchen.com/home/2014/7/29/fiesta-kale-slaw-wraps.html"><span style="color: #444444;">Sprouted<br />Kitchen</span></a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-50340035514221630192016-03-17T10:35:00.000-07:002023-11-25T01:39:24.391-08:00Cocoa Crispy Crunch<span style="color: #444444;">After seeing a picture for cocoa crunch on </span><a href="http://www.alexandracooks.com/"><span style="color: #444444;"><strong>Alexandra Cooks</strong></span></a><span style="color: #444444;"> instagram<br />account, it took only a few minutes before I had a pan in the<br />oven. I've made chocolate granola before and I really love it, but I<br />love the addition of crispy rice in this recipe and also that it calls for no<br />nuts. I love nuts, but these two changes make it a bit<br />lighter and easier (on the jaw) to eat (which may or may not be<br />a good thing). ;)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I have two favorite ways to eat this chocolatey crunchy goodness and it depends on the time of<br />day which way I choose. If it's time for breakfast then I will scoop two<br />rather large spoonful’s of </span><a href="http://breannasrecipebox.blogspot.com/2011/10/homemade-yogurt.html"><span style="color: #444444;"><strong>yogurt</strong></span></a><span style="color: #444444;"><strong> </strong>into<br />a bowl and top it with a great big handful of berries (sometimes sweetened with<br />a little maple syrup depending on how much help they need<br />in the sweetness department), and a handful (or two, or three) of cocoa<br />crunch. It kind of feels like I'm eating a treat for breakfast.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">My second favorite way usually happens between 9-10 at night when I'm<br />starting to feel a little hungry and probably should just go to bed. The<br />thing is...my need for a little something sweet at night always wins,<br />always. So I will get a mason jar and fill it with cocoa crunch<br />and ice cold milk. Next, I do a little chopping with my spoon to break up<br />any big chunks. The chopping also helps make the milk really cold because<br />I usually add an ice cube or two to the jar. I know this sounds weird<br />and most people aren't on board with the ice in milk thing, but it makes the<br />milk super cold, just the way I like it. (Oh and just so you know, I've successfully managed to pass on the ice<br />in milk thing on to everyone in my little family.) Once the cocoa<br />crunch is gone, I add a little more and a little more until the all the milk is<br />gone and then I go to bed.</span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-nBQsfGrIsOc/VurqCFL7_ZI/AAAAAAAAC7k/3NcqW4p27uMokTSN2Ut4v4zdzeEjMTnGA/s1600/2016-03-011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-nBQsfGrIsOc/VurqCFL7_ZI/AAAAAAAAC7k/3NcqW4p27uMokTSN2Ut4v4zdzeEjMTnGA/s640/2016-03-011.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;"><strong>Cocoa<br />Crispy Crunch<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">1<br />1/2 cups rolled oats<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2<br />cups crispy brown rice<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />cup unsweetened flaked coconut<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />3<br />tablespoons cocoa powder<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />teaspoon salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4<br />cup melted coconut oil<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1.5<br />ounces (42.5 grams) dark chocolate<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />cup pure maple syrup<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Preheat<br />oven to 275°F. Line a large rimmed baking sheet with parchment paper. <br /><o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">In<br />a large mixing bowl, combine oats, rice cereal, coconut, cocoa, and salt and<br />stir to combine.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Heat the<br />coconut oil and dark chocolate in a small saucepan over low heat until<br />chocolate has just melted. (You could also do this step in the microwave<br />using a microwave safe bowl. This is what I do.) Stir<br />chocolate and coconut oil to blend and add maple syrup to mixture. Pour<br />over dry ingredients and stir to combine.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Pour out<br />cocoa crispy mixture onto the prepared baking sheet and spread in an<br />even layer. Cook for 35 minutes without stirring. Remove from<br />oven and let cool (once again no stirring). Break into chunks and eat by<br />the handful or break into small pieces and eat in a pint size mason<br />jar with ice cold milk.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Recipe<br />from </span><a href="http://www.alexandracooks.com/2016/03/09/cocoa-crunch/"><span style="color: #444444;"><strong>Alexandra<br />Cooks</strong></span></a></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-80040692748010087312016-03-14T14:05:00.000-07:002023-11-25T01:39:24.622-08:00Croque Monsieur with a Poached Egg<span style="color: #444444;">It's no surprise to anyone who knows me that I love cooking and love<br />being in the kitchen. But just like everyone else, I go through the<br />occasional (maybe more than occasional) slump of, it's 5:30<br />and I have no idea what to make for dinner. I remember one time in<br />particular this slump seemed to be lasting longer than normal and I just wasn't<br />feeling all that excited about food. Around this time I happened to find my way<br />onto the blog <a href="http://www.alexandracooks.com/"><em>Alexandra Cooks</em></a>. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I remember my mouth watering as I scrolled through recipe after<br />recipe. I could feel my food excitement building and I quickly made my<br />way back to the place I love...the kitchen. That night I made<br />Ali's croque monsieur with poached eggs and with the very first (very delicious) bite I was<br />reminded of a quote by Alice Waters<br />that hangs in one of my favorite restaurants.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">"When you have the best and tastiest ingredients, you can cook very<br />simply and the food will be extraordinary because it tastes like what it<br />is."<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Ali's croque monsieur with a poached egg was a simple meal made from<br />simple ingredients, but tasted truly extraordinary. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-Dv-bL2atYcw/VucmHxmoRWI/AAAAAAAAC64/KEdXIw-paHU2kwkGDwREz_pl6Qk0pzA9w/s1600/2014-04-025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-Dv-bL2atYcw/VucmHxmoRWI/AAAAAAAAC64/KEdXIw-paHU2kwkGDwREz_pl6Qk0pzA9w/s640/2014-04-025.jpg" width="640" /></span></a></div><br /><span style="color: #444444;"> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;"><strong>Croque<br />Monsieur with a Poached Egg<o:p></o:p></strong></span></div><br /><span style="color: #444444;"><br />(2<br />open faced sandwiches)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Great<br />bread, cut into thick slices<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br />Béchamel<br />(recipe below)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2-4 slices<br />good quality ham<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Grated<br />gruyere cheese<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Fresh<br />thyme leaves<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;"><strong>Béchamel<o:p></o:p></strong></span></div><br /><span style="color: #444444;"><br /><br /> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />tablespoon butter<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />3<br />tablespoons finely minced onion<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Kosher<br />salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />tablespoon flour <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />cup whole milk<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />bay leaf<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;"><strong>Poached<br />eggs</strong></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">2<br />eggs (I will usually cook an extra just in case one breaks)</span><br /><br /><span style="color: #444444;"><br /><br />1<br />tablespoon white wine vinegar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Prepare<br />pot for eggs. Fill a 10-inch nonstick skillet with two to three<br />inches of water and bring to a simmer.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Prepare<br />the béchamel. In a medium saucepan, melt the butter over medium<br />heat. Add the onions and a pinch of salt and cook until the onions are<br />soft, but have not begun to color, about 5-7 minutes. Turn the heat to<br />low and add the flour. Stir to combine with the onion and butter. <br />Cook over low heat until the flour is absorbed, stirring constantly so that it<br />doesn't brown, about 2 minutes. Slowly whisk in the milk. Add the<br />bay leaf. </span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Bring<br />the mixture to a boil over medium heat then reduce the heat to low and cook for<br />about 15 minutes, stirring occasionally. The mixture should be thick, but<br />if it's too thick and becoming difficult to stir, whisk in a bit more milk, 1<br />or 2 teaspoons at a time. Remove bay leaf and discard. Taste and adjust seasoning if necessary.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Preheat<br />heat broiler. Place the slices of bread on a rack on a sheet pan and<br />broil each side for about a minute or until golden brown. Watch<br />closely! The bread can go from golden brown to burnt in<br />seconds. Remove pan from oven.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Spread<br />about 1 tablespoon of béchamel over each slice of bread. Top with 1 to 2<br />slices of ham. Top with grated cheese. Set aside.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">For<br />the poached egg. Bring the water to 190 degrees F. Add the vinegar.<br />Gently crack each egg into a small bowl or ramekin. Lower each cup into<br />the water until it touches bottom and gently pour in the egg. Cook for 4 1/2<br />minutes, adjusting the heat to maintain the temperature. Remove the eggs with a<br />slotted spoon, 1 at a time, to a </span><a debug="407 410" href="http://www.foodterms.com/encyclopedia/tea/index.html"><span style="color: #444444;">tea</span></a><span style="color: #444444;"><br />towel lined plate.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">When<br />the eggs have cooked for about 3 1/2 minutes, place croque monsieur under the<br />broiler and cook until the cheese is bubbling and starting to get brown in<br />spots. Remove from oven. Sprinkle with fresh thyme leaves.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Top<br />each sandwich with a poached egg. Sprinkle with a pinch of flaky<br />salt and freshly cracked pepper.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Recipe<br />barely adapted from </span><a href="http://www.alexandracooks.com/2014/01/07/croque-monsieur-with-poached-eggs/"><span style="color: #444444;">Alexandra<br />Cooks</span></a></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-85718457556207560892016-02-19T15:02:00.000-08:002023-11-25T01:39:24.853-08:00Kale and Tomato Salad with Tahini Dressing<span style="color: #444444;">Todd jokes that soon after we started dating he walked into my King Henry apartment and<br />I was sitting at the counter eating a Cafe Rio salad that looked big enough to feed a small<br />family. I remember that day perfectly. He learned early on that I can eat with the best of<br />them. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Today at lunch we sat across the counter from each other, him with his<br />peanut butter and honey sandwich and me with my kale salad. He sarcastically<br />told me that my salad was really small. Haha! He then reminded me<br />again of the giant Cafe Rio salad.</span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">I love kale salads, like really love! I'm pretty sure that Todd thinks<br />I'm crazy for having cravings for them. I told him last night that after<br />I ate this salad for lunch (yesterday) that a couple hours later I was<br />wishing I had some more. I was feeling pretty pumped that I had enough<br />leftovers for today and I loved eating every bite (even if it was big enough to<br />feed a small family). ;)</span><br /><br /><o:p><span style="color: #444444;"></span></o:p><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://3.bp.blogspot.com/-IYifO3GsIag/VseQU1F4QJI/AAAAAAAAC5I/N0yQE6R8vWI/s1600/2016-02-020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"></span></a><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://1.bp.blogspot.com/-6s_TTVc89A8/VtXrWlAj6dI/AAAAAAAAC5c/YQ6Mzlt5-OY/s1600/2016-02-021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-6s_TTVc89A8/VtXrWlAj6dI/AAAAAAAAC5c/YQ6Mzlt5-OY/s640/2016-02-021.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /><br /></div><br /><span style="color: #444444;"><br /><br /><br /><strong>Kale and Tomato Salad with Tahini Dressing</strong></span><br /><br /><span style="color: #444444;"></span><br /><br /><span style="color: #444444;">1 large bunch lacinato kale, ribs removed, washed and finely<br />chopped<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />A squeeze of fresh lemon juice<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />A pinch of kosher salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2 cup sun dried tomatoes, packed in oil<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 cup cherry tomatoes, sliced in half<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 avocado, cut into chunks or slices (personal preference)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 cup sweet and spicy sunflower seeds (recipe follows)<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoons sesame seeds, toasted<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Place kale in a large bowl and sprinkle with a pinch or two of kosher salt<br />and a squeeze of fresh lemon juice. Massage the kale a bit until the<br />leaves are darker and fragrant. Think scrunch and release. This<br />helps the kale be not so tough and more palatable. Place in refrigerator<br />until ready to dress.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">For the sun dried tomatoes, drain off any excess oil and pulse through a<br />food processor for a chunky texture or mince very fine. Set aside.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;"><strong>Tahini Dressing<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 cup tahini<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 cup olive oil<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoons low sodium tamari<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoons fresh squeezed lemon juice<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoons pure maple syrup<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 clove of garlic, minced<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2 teaspoon fresh grated ginger<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2 tablespoon water<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Kosher salt and freshly ground black pepper to taste<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Place all ingredients in a jar and give it a good shake.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;"><strong>Sweet and Spicy Sunflower Seeds<o:p></o:p></strong></span><br /><br /><span style="color: #444444;"><br /><br /> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />3/4 cup sunflower seeds<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Heaping 1/4 teaspoons sea salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/4 teaspoon cayenne<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1 tablespoon dark brown sugar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Heat a nonstick skillet over medium heat and toast sunflower seeds until<br />just fragrant, about 2 minutes. Add the salt, cayenne, and brown sugar<br />and toss them around until the sugar is hot enough to stick to the seeds, 8-10<br />minutes. Place sunflower seeds on a piece of parchment paper and spread<br />out in a single layer to cool.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">To prepare the salad, drizzle the massaged kale with a big spoonful or two<br />of the tahini dressing. Next, add cherry tomatoes and a spoonful of the<br />chunky sundried tomatoes to the kale and toss until combined and ingredients<br />are evenly distributed. Taste and adjust seasoning adding more dressing,<br />salt, and/or pepper if needed.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Plate your salad as you with and top with avocado chunks/slices, sweet and spicy sunflower seeds, toasted sesame seeds, and a drizzle of the tahini dressing. Serve.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">*This was enough for me to eat for two lunches with leftover sunflower seeds<br />and dressing. I like having seeds to toss on other salads so I just put<br />the extras in a baggie and tossed them in my freezer.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">*Because I knew I was going to have this salad for lunch the next day, I<br />only used half of the ingredients the first day and the other<br />half the following day instead of making one giant salad.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">Recipe adapted slightly from </span><a href="http://www.sweetish.co/blog/2016/1/14/tomatoey-kale-salad-with-tahnini-dressing"><span style="color: #444444;"><strong>Sweetish.co</strong></span></a><o:p></o:p><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">The sunflower seeds are from </span><a href="http://www.amazon.com/The-Sprouted-Kitchen-Bowl-Spoon/dp/1607746557"><span style="color: #444444;"><strong>Sprouted<br />Kitchen Bowl and Spoon</strong></span></a>Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0tag:blogger.com,1999:blog-1149677431246787442.post-36929024445485080252016-02-19T11:19:00.000-08:002023-11-25T01:39:25.084-08:00Meyer Lemon Buttermilk Waffles<span style="color: #444444;">In January Meyer lemons start popping up here and there. These<br />first couple months of the year can be so cold and quite<br />dreary and I've noticed that I tend to fill our fridge with all<br />sorts of citrus in hopes of bringing some brightness to a<br />rather ugh couple of months. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">These Meyer lemon waffles are one of our very favorites. <br />Noah and Preston top theirs with mountains of whipped cream and powdered<br />sugar. Stella and I love the blueberry sauce swirled into the whipped<br />cream (It looks so pretty and purpley), and Todd is happy either way (although<br />if he had to choose just one way, I'm pretty sure he'd side with the boys).<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">The last time we made these waffles, it was a Saturday morning and all three<br />of my kiddies were in the kitchen helping. Each had a job. I loved<br />hearing Stella tell Todd that she was in charge of the wet ingredients. <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">It doesn't happen very often where we are all together in the kitchen making<br />a meal together. The kitchen tends to be more my space and<br />often it's just easier for me make the meal by myself (less<br />explaining and usually less mess). <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><span style="color: #444444;">But on this particular Saturday morning, I remember feeling so<br />grateful for these three kids of mine and for small moments in<br />time where we are all together in one of my favorite spots (the kitchen)<br />making and sharing a meal together. It was a reminder to invite them<br />into this space that I love so much and hopefully pass on a part of my love for<br />making a meal that will be shared with those you care for and love. </span><br /><br /><span style="color: #444444;"></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /><a href="https://4.bp.blogspot.com/-t2E4ex0j8NQ/VsdpZO06iaI/AAAAAAAAC44/x5SehvNAOS8/s1600/2016-01-019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-t2E4ex0j8NQ/VsdpZO06iaI/AAAAAAAAC44/x5SehvNAOS8/s640/2016-01-019.jpg" width="640" /></span></a></div><br /><o:p><span style="color: #444444;"></span></o:p><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><strong><span style="color: #444444;">Meyer<br />Lemon Buttermilk Waffles<o:p></o:p></span></strong><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">2<br />cups flour<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br />1/2<br />teaspoon baking soda<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />teaspoon salt<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />1/4 cup buttermilk<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1/2<br />cup milk<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />4<br />tablespoons butter, melted<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2<br />eggs<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />tablespoon sugar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />2<br />tablespoons Meyer lemon juice, freshly squeezed<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />1<br />tablespoon Meyer lemon zest<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Unsweetened<br />whipped cream<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><a href="http://breannasrecipebox.blogspot.com/2013/01/panna-cotta-with-maple-blueberry-sauce.html"><span style="color: #444444;">Maple<br />blueberry sauce</span></a><o:p></o:p><br /><br /><span style="color: #444444;"><br /><br />Powdered<br />sugar<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /> <o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br />Preheat<br />waffle iron.<o:p></o:p></span><br /><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">In<br />a medium sized mixing bowl, combine the flour, baking soda, and salt. Set<br />aside. In a small bowl combine the sugar and lemon zest. Use your<br />fingers to rub the zest into the sugar until it is fragrant. <o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">In<br />another medium sized bowl, whisk together the buttermilk, milk, melted butter,<br />eggs, lemon sugar, and lemon juice. Pour wet ingredients over the dry<br />ingredients and whisk until ingredients are just combined, taking care to not over<br />mix.<o:p></o:p></span></div><br /><span style="color: #444444;"><br /><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Pour<br />batter onto the hot waffle iron and bake until crisp and golden<br />brown. Serve waffles immediately with unsweetened whipped cream,<br />maple blueberry sauce, and a dusting of powdered sugar. <o:p></o:p></span></div><br /><span style="color: #444444;"><br /></span><br /><br /><div class="separator" style="margin: 0in 0in 0pt;"><br /><span style="color: #444444;">Recipe<br />slightly adapted from </span><a href="http://www.alaskafromscratch.com/2013/02/14/meyer-lemon-buttermilk-waffles/"><span style="color: #444444;">Alaska<br />from Scratch</span></a></div><br /><div class="separator" style="clear: both; text-align: left;"><br /></div><br />Prediksi Angkahttp://www.blogger.com/profile/03170447460119520506noreply@blogger.com0