tag:blogger.com,1999:blog-91210260750460704562024-03-05T01:05:40.574-06:00The Sweet StuffNikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-9121026075046070456.post-48462349601671828562012-04-16T20:36:00.001-05:002012-04-16T20:36:56.760-05:00Blueberry Cake<span style="font-family: Calibri; font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;">I found this recipe, created by Donna Hay. I'll be honest, I'm not really 100% sure who she is, but apparently she is a simple, classic baker. </span></span><br />
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<span style="font-family: Trebuchet MS;">I needed a recipe last week to use the blueberries I had on hand and nothing else that I didn't have... I basically had nothing but, well the basics. And blueberries. </span><br />
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<span style="font-family: Trebuchet MS;">So I found this muffin recipe, but honestly, it looked kinda bland. I didn't really think it would wow me, or anyone else. So I made a few tweaks to the recipe and turned it into a cake. </span><br />
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<span style="font-family: Trebuchet MS;">Here is my version of the cake. It is tender, light and flavorful. Enjoy!</span><br />
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<span style="font-family: Trebuchet MS;">Blueberry muffin cake</span><br />
<span style="font-family: Trebuchet MS; font-size: x-small;">adapted from Donna's Modern Classics</span><br />
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<span style="font-family: Trebuchet MS;">2 cups all purpose flour</span><br />
<span style="font-family: Trebuchet MS;">2 tsp baking powder</span><br />
<span style="font-family: Trebuchet MS;">3/4 cup of sugar</span><br />
<span style="font-family: Trebuchet MS;">1 cup vanilla Greek yogurt</span><br />
<span style="font-family: Trebuchet MS;">2 eggs</span><br />
<span style="font-family: Trebuchet MS;">2 tsp pure vanilla extract</span><br />
<span style="font-family: Trebuchet MS;">1/3 cup melted and cooled salted butter</span><br />
<span style="font-family: Trebuchet MS;">1 1/4 cup fresh blueberries</span><br />
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<span style="font-family: Trebuchet MS;">Preheat oven to 350 degrees F. </span><br />
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<span style="font-family: Trebuchet MS;">Sift flour and baking powder together. Add sugar and combine. </span><br />
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<span style="font-family: Trebuchet MS;">Mix yogurt, 2 eggs, vanilla and butter together. Stir in the dry ingredients until just combined. Coat the blueberries in a little bit of flour and fold into the mixture. </span><br />
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<span style="font-family: Trebuchet MS;">Pour into a greased 9 inch cake pan. Sprinkle with raw sugar turbinado sugar and bake for 40 minutes. </span><br />
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<span style="font-family: Trebuchet MS;">Let cool completely before serving. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEm0jyr8-nNIFNjtNyvSXML3zK1Zn-v4NgauxUjMqStB7zCg7nAD8UtaEIJAmjNxPnA9d2-0FK2vJEHcTCERG31gFzblTdLHMQXpwJdxfw_2ld3YBJUMVaGSgZ5ulO6TVxtFGlZfqO0OM/s1600/DSCF3917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEm0jyr8-nNIFNjtNyvSXML3zK1Zn-v4NgauxUjMqStB7zCg7nAD8UtaEIJAmjNxPnA9d2-0FK2vJEHcTCERG31gFzblTdLHMQXpwJdxfw_2ld3YBJUMVaGSgZ5ulO6TVxtFGlZfqO0OM/s320/DSCF3917.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS;">I loved the cake as it was, but I have to say it would have been great with a nice vanilla glaze drizzled on top. </span><br />
<span style="font-family: Trebuchet MS;">The cake was soft and buttery and full or delicious, juicy blueberries. It was very yum as it was, but a glaze would have just made it that much better. I'll def make one next time, maybe even make it a mixed berry cake w/ strawberries and raspberries too. :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx-j7-h1JDkzcEtDtn7d1reu1xgFvK4wUcLs9YnqPEfH6NLYMcOuQxTXr0e8BqQa0w3mxHyVA4dh85ONM_A_-bSCkOOPlljhVI6tiAjHfFwbPHz3LUVMNzaudpK4OEkHREAizp_KcDU4/s1600/IMAG0951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDx-j7-h1JDkzcEtDtn7d1reu1xgFvK4wUcLs9YnqPEfH6NLYMcOuQxTXr0e8BqQa0w3mxHyVA4dh85ONM_A_-bSCkOOPlljhVI6tiAjHfFwbPHz3LUVMNzaudpK4OEkHREAizp_KcDU4/s320/IMAG0951.jpg" width="320" /></a></div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com1tag:blogger.com,1999:blog-9121026075046070456.post-80562869100880943092012-01-20T07:22:00.000-06:002012-01-20T07:22:33.336-06:00Donut CakeI love Williams Sonoma. I have a tendancy to buy a lot form their sale/clearance page on their site, and in store. So when I saw their <a href="http://www.williams-sonoma.com/products/1962943/?catalogId=61&cm_ven=Shopping&cm_cat=Froogle&cm_pla=default&cm_ite=default&ci_src=14110944&ci_sku=1962943">Giant Donut Cake Pan</a> on sale, of course it was added to the cart! They don't have it available anymore, but you can look for one on Amazon- they have a bunch!<br />
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Who doesn't like a huge donut? <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzKzqbUke6-FZidOrE-CUAHr_HGF1EQdH8wgVOw3hYwAbXU0pbXZm85qruu0X_sg7ZSHkdzSFAcwYMgkVYaHgo9OLOG8fNiIjkMaLvpDP1iXB65pyOAmoeFHQmaAiafISt-RzFHYFozc/s1600/DSCF2939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="251" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzKzqbUke6-FZidOrE-CUAHr_HGF1EQdH8wgVOw3hYwAbXU0pbXZm85qruu0X_sg7ZSHkdzSFAcwYMgkVYaHgo9OLOG8fNiIjkMaLvpDP1iXB65pyOAmoeFHQmaAiafISt-RzFHYFozc/s320/DSCF2939.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's the thing. You are supposed to make both halves and then sandwich them on top of each other to make a round donut. Well, the thing was huge! I know cake donuts from Dunkin Donuts are round all the way around, but I don't care! That thing was really giant. I figured that two donuts would work out better anyways since it was for a kid's birthday party. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So I prefer a chocolate cake donut over the plain cake donut, so I made this one chocolate. It was not extremely chocolately, which worked, but I wouldn't have minded more chocolate too. But it did have a nice light chocolate flavor. </div><div class="separator" style="clear: both; text-align: left;">The cake itself was surprisingly not like a cake donut, you know, dry. This was soft and had a delicate crumb. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have to admit I was being super lazy for the glaze. Super lazy. I used the <a href="http://www.peapod.com/itemDetailView.jhtml?productId=159963&NUM=1326765357092">Duncan Hines Glaze</a>, vanilla flavor. It was soooo simple and easy to use. I had MORE than enough for both cakes. I'm sure I could have found more than enough easy to make glazes, but I was amking a lot that day, so I went with even more simple. Pre-made ;)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I will definitely be making this again and I am not afraid to use the glaze again either! :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1 cup cocoa powder</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 1/3 cups milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 sticks butter</div><div class="separator" style="clear: both; text-align: left;">2 cups granulated sugar</div><div class="separator" style="clear: both; text-align: left;">4 eggs, lightly beaten</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All ingredients should be at room temp.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Directions:</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 350 degrees F. Grease and flour both halves of the donut pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sift together the flour, baking powder, cocoa powder and salt. </div><div class="separator" style="clear: both; text-align: left;">In a small bowl, combine the milk and vanilla. Set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In the bowl of an electric mixer with a flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the sugar and continue beating until light and fluffy, about 5 minutes, stopped the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Reduce speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Divide the batter b/w the greased pans. Tap the pans on the countertop to eliminate any air bubbles. Spread the batter up the sides of each pan so the sides are higher than the center. Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted unto the center comes out clean, 40-45 minutes. Transfer the pans to a wire rack and let the cakes cool in the pans for 15 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Set the rack over the cakes, invert the pans onto the rack and lift off the pans. Let the cakes cool completely, at least 2 hours, before assembling and decorating. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once you are ready to assemble, flip one cake, round side down. The other cake will go right over that onecut side down (of course). Or you can do as I did and place the cut side down of both cakes on a cake plate and decorate both. :)</div><div class="separator" style="clear: both; text-align: left;">Then pour the glaze over top. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOc8x8Ofai1nwqI_S7-OaReOV_jtKZuKlVvR-FXsLQeVetcUeSrTFHtpKHwE3A4fLzl17gogWySxggfOUESP0ZBcXzr5Mr8j8VifXRYO_vokPRUDsjn-9LQ3frkjZh5G6S5kfOacCuvs/s1600/DSCF2941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOc8x8Ofai1nwqI_S7-OaReOV_jtKZuKlVvR-FXsLQeVetcUeSrTFHtpKHwE3A4fLzl17gogWySxggfOUESP0ZBcXzr5Mr8j8VifXRYO_vokPRUDsjn-9LQ3frkjZh5G6S5kfOacCuvs/s320/DSCF2941.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ecpga1daNRjWsOIww8flpICGMrGZ8gDzMIkbmHAUYQn68CC32fCidrSLn5PklnMIuPMclfIfBLke_5Ponpd8JHspp6K7YUDa965vG8lP9mtel6svLY9_i_XkELsROSrJrY6EkeoYPkk/s1600/DSCF2962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Ecpga1daNRjWsOIww8flpICGMrGZ8gDzMIkbmHAUYQn68CC32fCidrSLn5PklnMIuPMclfIfBLke_5Ponpd8JHspp6K7YUDa965vG8lP9mtel6svLY9_i_XkELsROSrJrY6EkeoYPkk/s320/DSCF2962.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPrr3z7v3N8MzuP5qmUjo7NHJtfoRC1nuxqKwUWNs9HnEx2-yKPt4mS7wpIR19FRJnv3X2T4eb9fvFD3y4fTQuBLFW4-oK8Kpb9_iDGlKc2uxsb0d_XtXemFpzME2a-0BUckHSeEucHE/s1600/DSCF2965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="184" kba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGPrr3z7v3N8MzuP5qmUjo7NHJtfoRC1nuxqKwUWNs9HnEx2-yKPt4mS7wpIR19FRJnv3X2T4eb9fvFD3y4fTQuBLFW4-oK8Kpb9_iDGlKc2uxsb0d_XtXemFpzME2a-0BUckHSeEucHE/s320/DSCF2965.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">It cuts kinda messy, but delicious!!! I had to put sprinkles on top cuz who doesn't like sprinkles! Especially on a donut! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-20596141303026318732012-01-16T12:00:00.003-06:002012-01-16T12:00:04.678-06:00Zuppa Toscana<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLuapX3GJZPa-OKmv-xhJHmxrosC3CgfKOiI0PkuINHVd1LSrKYfGAtBDzcSTDnRAyinIaURuwyFbDzNStMEEIgToCBCWQfoj-IYs9LT5_txa_1ZTdGToR8M45NkBPDz86Aur46bi4uA/s1600/DSCF3395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDLuapX3GJZPa-OKmv-xhJHmxrosC3CgfKOiI0PkuINHVd1LSrKYfGAtBDzcSTDnRAyinIaURuwyFbDzNStMEEIgToCBCWQfoj-IYs9LT5_txa_1ZTdGToR8M45NkBPDz86Aur46bi4uA/s320/DSCF3395.JPG" width="320px" /></a><br />
So I know that for a foodie, admitting that I love Olive Garden is pretty bad. But I can't help it. I don't love it all, but I do love some of their dishes. You get a lot of food with a decent price and I always end up with lunch the next day. And let me tell you, I hate when you get a cream sauce dish and bring it home and the next day, the cream has separated from the oil. It's sooo gross. Olive Garden's cream sauces don't do that, so it makes me feel a lot less grossed out about cream sauces. Thankfully, we don't go there often, mainly b/c the food is not healthy at all! The Mixed Grill isn't too bad, sans the sauce. W/out the sauce it is justmeat, squash and potatoes. Not too unhealthy :)<br />
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Anyways, one of my sweetie pies favorite soups is Zuppa Toscana. I was anti soup there, mainly b/c I loved the salad and b/c I never bothered to try them. But then I had a soupful of his soup one day and I was hooked. It is sooooo good. Really. Yumm.<br />
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So I set out to find a good recipe to make it at home. I wanted a heartier version, with more kale and meat. I found this recipe on <a href="http://www.thepastryaffair.com/blog/2011/1/23/savory-sundays-zuppa-toscana.html">The Pastry Affair</a> and I knew this was the one I would try. <br />
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Try it, you'll like it!!!<br />
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<strong><span style="font-size: large;">Zuppa Toscana</span></strong><br />
<em><span style="font-size: x-small;">adapted from <a href="http://www.thepastryaffair.com/blog/2011/1/23/savory-sundays-zuppa-toscana.html">The Pastry Affair</a></span></em><br />
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<strong>Ingredients:</strong><br />
1 1/2 lbs of hot Italian sausage<br />
1 tsp paprika<br />
2 tsp crushed red pepper<br />
1 large white onion, fine diced<br />
4 cloves garlic, mashed<br />
10 cups chicken stock<br />
5 medium Russet potatoes, sliced into disks<br />
1 cup heavy cream<br />
Couple of bunches of kale, torn into bite sized pieces, I used about 10 big leaves all together. <br />
Salt and Pepper to taste<br />
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<strong>Directions:</strong><br />
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In a large pot, saute the ground sausage, paprika and crushed red pepper ujntil the meat is browned, Drain excess fat and remove from the pot. Set aside.<br />
Use some of the fat to saute the onion and garlic until softened, about 10 minutes. Add chicken stock and bring to a boil.<br />
Add the sliced potatoes, cover and simmer until the potatoes are tender. It took about 45-60 mins. Add the <br />
cream, kale and sausage and cook until heated thoroughly.<br />
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Serve hot with some crusty Italian bread, or garlic bread sticks. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgLHXzbTo7W3bDekCpZjKLtKRY2gW6uNg3UsHKrXhkurhI5atQbfb2-9lRv9q_K0m8InkJ4Pz-iejtQS9jAoabIRVEqd73ZxKv7tMtlMhPngacu5TmjNyGEPls81i6aR-WPxOOO_e6I0/s1600/DSCF3396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicgLHXzbTo7W3bDekCpZjKLtKRY2gW6uNg3UsHKrXhkurhI5atQbfb2-9lRv9q_K0m8InkJ4Pz-iejtQS9jAoabIRVEqd73ZxKv7tMtlMhPngacu5TmjNyGEPls81i6aR-WPxOOO_e6I0/s320/DSCF3396.JPG" width="320px" /></a></div>To make really easy garlic breadsticks, purchase plain half baked breadsticks (we find them at the Wonder Bread outlet). Melt salted butter and add a few shakes of garlic powder to the butter. Brush the melted butter onto the breadsticks before baking. Shake a little extra garlic powder onto the top. Bake as directed on the package. Serve warm. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubadfXf8zi_DU9kg3a18-f-BdSpbL1Jj-YixWUevMVhVaQGNmAPCqR4XpBhmW883ir-zfiMTk7xTIvJR39lxAL5IfY4mmcsQHydcVwnuGLPmv0kt5zPqdJe00nNPW5sDif-iVffHhwHc/s1600/DSCF3400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubadfXf8zi_DU9kg3a18-f-BdSpbL1Jj-YixWUevMVhVaQGNmAPCqR4XpBhmW883ir-zfiMTk7xTIvJR39lxAL5IfY4mmcsQHydcVwnuGLPmv0kt5zPqdJe00nNPW5sDif-iVffHhwHc/s320/DSCF3400.JPG" width="320px" /></a></div>Enjoy!!!NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-12547874922560889452012-01-12T12:00:00.001-06:002012-01-12T12:00:04.278-06:00Roasted Banana Cinnamon Roll CupcakesRemember the <a href="http://nikisbakingspot.blogspot.com/2011/01/apple-cinnamon-roll-cupcakes.html">Apple Cinnamon Roll Cupcakes</a> I made last year, based off Andie's recipe from<a href="http://www.canyoustayfordinner.com/2010/10/21/apple-walnut-cinnamon-roll-cupcakes/"> Can You Stay For Dinner?</a><br />
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Well, I changed it up this year and used a roasted banana filling instead of an apple cinnamon filling. <br />
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The only thing I changed was the filling. It was AMAZING people. Seriously, I love bananas and roasted bananas are even more awesome. <br />
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Take 4 ripe bananas and slice them in a casserole dish. Add 1 cup of dark brown sugar, 3 tbsp cinnamon and half a stick of butter, cut into pieces. Toss it all together before putting the dish in the oven, and roasting at 350 degrees F for about 20 minutes, or until it looks like these:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS9oTDMCsDp3U0wEnsBJNRjBgzYwnKViPCFvTJwP18H6gKBD84wR9KLS6JdKfxuKrb42TZYLtfn0NtPT7W1f0F9npFfc7BWjuGwWJg_frwphzEo9lCq4Tdt8cgShMZ3Nkqk0ITBsYQOk/s1600/DSCF3289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbS9oTDMCsDp3U0wEnsBJNRjBgzYwnKViPCFvTJwP18H6gKBD84wR9KLS6JdKfxuKrb42TZYLtfn0NtPT7W1f0F9npFfc7BWjuGwWJg_frwphzEo9lCq4Tdt8cgShMZ3Nkqk0ITBsYQOk/s320/DSCF3289.JPG" width="320" /></a><br />
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Mash up the mixture so it looks like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqie7XYHS9598PzRt86kalLyskeT_Gcov_Jn5mE1gbzMna3iCfcyn414PXh2AKUo8xlzayhgB4JTJ0RZ0PholIERnuM8iBdjC852HpCChYK-WAeycbt5XXWBKDmgKLB86sj6w3GBqWXpE/s1600/DSCF3291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqie7XYHS9598PzRt86kalLyskeT_Gcov_Jn5mE1gbzMna3iCfcyn414PXh2AKUo8xlzayhgB4JTJ0RZ0PholIERnuM8iBdjC852HpCChYK-WAeycbt5XXWBKDmgKLB86sj6w3GBqWXpE/s320/DSCF3291.JPG" width="320" /></a></div>Finish them off like the apple cupcakes. Since there is so much cinnamon in the banana, you don't need to add more... unless you are like me and you want to. I sprinkled some more cinnamon sugar over the roasted banana mixture. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoLrU-zIrvj2fxSmzBCx4qWAhDrjFRCm312ZTKQK1TUmkmOAKAiqJeZKxMv73fNmoB5nlAE8gGut6xRdEaCiqK6EOhYRbTb18GLc5MCM2PH0ezl2Q7dJ-djREPoOM5zq_udScahxbSF0/s1600/DSCF3295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBoLrU-zIrvj2fxSmzBCx4qWAhDrjFRCm312ZTKQK1TUmkmOAKAiqJeZKxMv73fNmoB5nlAE8gGut6xRdEaCiqK6EOhYRbTb18GLc5MCM2PH0ezl2Q7dJ-djREPoOM5zq_udScahxbSF0/s320/DSCF3295.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I made the same cream cheese frosting, but a little more this time and a little thicker, so it was more like frosting than icing. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhsReXJ2msLzyiWWyji4VeC2u5YE0NqcGxaEy70dzEe6prC9sqw-OocwoJjp2JcqpUdtW3bD2Shz8HPBNRWQybxTkM8Bd2pfduC0Y-ckJXC-pwe_TXx3kXthjrqUWIq_ts979Tn33rWI/s1600/DSCF3300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhsReXJ2msLzyiWWyji4VeC2u5YE0NqcGxaEy70dzEe6prC9sqw-OocwoJjp2JcqpUdtW3bD2Shz8HPBNRWQybxTkM8Bd2pfduC0Y-ckJXC-pwe_TXx3kXthjrqUWIq_ts979Tn33rWI/s320/DSCF3300.JPG" width="320" /></a></div><br />
I used the edges to make a small batch of cinnamon rolls too, since they were too small for cupcakes and I also ran out of cupcake tins. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyQDq1vAO8klLbjIPwKQ1ipcGHTJehIaF-vpDEzsvS0frm04vM60Uy38A4YJQNnQBZ5Kfb1f1zgzpILYsI4pxndB6B907g5YAiyb3nicnGJ4PTon-G5EeVXnAHJne0q5B8rXTiStsjys/s1600/DSCF3294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyQDq1vAO8klLbjIPwKQ1ipcGHTJehIaF-vpDEzsvS0frm04vM60Uy38A4YJQNnQBZ5Kfb1f1zgzpILYsI4pxndB6B907g5YAiyb3nicnGJ4PTon-G5EeVXnAHJne0q5B8rXTiStsjys/s320/DSCF3294.JPG" width="320" /></a></div><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgnLvy33zidtq3CSjGB-JEhSLzPnHvT60z6n_LeBaEJTwUTF-qfyvMDfQkGEZXe2qCgvILYikslocH237Eko8OaLa35gPwJk4knpPT3bNxZPNJMraTSRYbMp4hcYJYD-I3sH2srdr1M4/s1600/DSCF3301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwgnLvy33zidtq3CSjGB-JEhSLzPnHvT60z6n_LeBaEJTwUTF-qfyvMDfQkGEZXe2qCgvILYikslocH237Eko8OaLa35gPwJk4knpPT3bNxZPNJMraTSRYbMp4hcYJYD-I3sH2srdr1M4/s320/DSCF3301.JPG" width="320" /></a></div><div align="left"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQt3UwArHAM2WkZu0buqqDjRDJxBRR9ruiGbf1VbF_pAsQSoOf3dOESYntuyzodowBxvfcQF3f2jK9NZC6wsNBGg06up0UZek0Yuw97rtbrTySF8ZDHqJkQkLainkcyKzFuoOlWh34Iw/s1600/DSCF3303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAQt3UwArHAM2WkZu0buqqDjRDJxBRR9ruiGbf1VbF_pAsQSoOf3dOESYntuyzodowBxvfcQF3f2jK9NZC6wsNBGg06up0UZek0Yuw97rtbrTySF8ZDHqJkQkLainkcyKzFuoOlWh34Iw/s320/DSCF3303.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">They were so soft and banana-y and yummy. My cousin's girlfriend raved over these too. I really liked her after that! :)</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-71527260332865410042012-01-09T12:00:00.000-06:002012-01-09T12:00:02.121-06:00Sweet Potato Bundt Cake with Caramel Glaze<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu5m7AeN3DW6bjBZW9butYEqdbNpdhMs5zCQW-XW3dKOZLO6g_SexAVYiR-rgNftquEZHKltrbuzIjCC2HJ6fYOYi4cDtL1cz3KoG68JaHvDMJGiDlMx8A_wWFn49UxaoVGVteJ4i7cQ/s1600/DSCF3286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu5m7AeN3DW6bjBZW9butYEqdbNpdhMs5zCQW-XW3dKOZLO6g_SexAVYiR-rgNftquEZHKltrbuzIjCC2HJ6fYOYi4cDtL1cz3KoG68JaHvDMJGiDlMx8A_wWFn49UxaoVGVteJ4i7cQ/s320/DSCF3286.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have been craving sweet potato lately, actually the last couple months. So I've been making lots with it. I never really liked it before, but since I've had it at <a href="http://nikisbakingspot.blogspot.com/2009/11/my-trip-to-ky-and-ruths-chris.html">Ruth's Chris Steakhouse</a>, I've been hooked. So I have been putting it in lots of different stuff. I originally saw this recipe in the book,<a href="http://www.amazon.com/Eat-Cake-Novel-Jeanne-Ray/dp/B000AXRTOC"> Eat Cake</a>. It's a cute story, and it comes with a whole bunch of recipes for cakes that are featured in the book. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This recipe was slightly different in the book, but I wasn't entirely too keen on the rum part. And I didn't really want to add dry raisins, so I changed it up a wee bit to make it a simple sweet potato cake. It was a hit with the family. My cousin's girlfriend had the first slice and she was in heaven. I like her now :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Sweet Potato Bundt Cake with Caramel Glaze</strong></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">adapted from <em>Eat Cake</em></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients:</strong></div><div class="separator" style="clear: both; text-align: left;">Cake:</div><div class="separator" style="clear: both; text-align: left;">2 large sweet potatoes</div><div class="separator" style="clear: both; text-align: left;">4 large eggs</div><div class="separator" style="clear: both; text-align: left;">2 cups brown sugar</div>1 cup vegetable oil<br />
2 tsp pure vanilla extract<br />
3 cups AP flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 1/2 tsp cinnamon<br />
3/4 cup heavy cream<br />
<br />
Glaze:<br />
1/2 cup packed dark brown sugar<br />
4 tbsp salted butter<br />
3 tbsp heavy whipping cream<br />
1 tsp pure vanilla extract<br />
<br />
<strong>Directions:</strong><br />
<br />
Preheat oven to 350 degrees F. Spray a 10 inch bundt cake pan with Bakers Joy baking spray with flour. Peel and quarter the sweet potatoes. Boil the quarters in salted water until tender. Drain the pot once they are done and mash them to an even consistency. Measure out 2 cups of mashed sweet potatoes and set aside until needed. <br />
<br />
While the sweet potatoes are cooking, beat the eggs with an electric mixer just enough to break them up. Add the sugar until the mixture is thick and pale, about 2 minutes. Add the vegetable oil and vanilla and beat to blend. Add the mashed sweet potatoes until thoroughly combined. You will need to scrape down the sides, unless you have the <a href="http://www.amazon.com/Design-Beater-5-Quart-KitchenAid-Mixers/dp/B0015TMHSI/ref=sr_1_2?ie=UTF8&qid=1326043622&sr=8-2">beater attachment</a> for your KitchenAid that has the scraper on the edges, these things are awesome!!!!<br />
<br />
In a separate bowl, sift the flour, baking powder, baking soda, salt, and cinnamon. Add the flour mixture to the sweet potato mixture in three additions, alternating with the heavy cream. Start and end with the flour mixture. <br />
<br />
Pour into the bundt cake pan and bake on the center rack for 1 hour or up to 1 hour and 20 mins. Use a wooden skewer to check for doneness after 1 hour. If it comes out w/ small crumbs, but not wet, then it is done and take it out!<br />
<br />
Let it sit for 10 mins in the pan and then invert onto a cooling rack with a lined baking sheet underneath to allow the excess glaze to drip down. (I didn't do this-don't be like me!!!! I have a pool of glaze in the middle!) <br />
<br />
For the glaze, combine the brown sugar, butter, and cream in a small heavy bottomed sauce pan. Bring to a boil until the mixture thickens somewhat, about 3 minutes, stirring often. Remove from heat and stir in the vanilla. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With a long wodden skewer, poke holes all over the cake, concentrating on the top. Spoon half of the hot glaze over the warm cake and let the cake and remaining glaze cool for 10 more minutes, until it has thickened slightly. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMr1HKaZRFu5CKljOoqu0_5o3-1gvJUZ_So_Yyy2SWueaIlybhGfd85utGxOMHV3mFkwkXohxRepjceVa7hVaiyCo6ih0KHS14XkRRziObOG0IHJD7zOLgANzNu5QqQcWACdrMB-9h34/s1600/DSCF3287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkMr1HKaZRFu5CKljOoqu0_5o3-1gvJUZ_So_Yyy2SWueaIlybhGfd85utGxOMHV3mFkwkXohxRepjceVa7hVaiyCo6ih0KHS14XkRRziObOG0IHJD7zOLgANzNu5QqQcWACdrMB-9h34/s320/DSCF3287.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour the rest of the glaze over the cake, letting it spill over the sides. Allow the cake to cool completely before cutting and serving. </div><br />
The cake will be thick and dense the first day, but even more so the next day. <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiparLqb0nhJWGDEFbHi0LZxs1eA7yWK14Yq_ZTN0Pyhz8bxMtI_HzlTJhQt-iu2O6iJreOHsUzHyohOPxD1s8qsAqTu3arZbCmHSW6uckooz2nGUY3Lr_VV3uSz3gzpqm4K3ZZrXk60OE/s1600/DSCF3288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiparLqb0nhJWGDEFbHi0LZxs1eA7yWK14Yq_ZTN0Pyhz8bxMtI_HzlTJhQt-iu2O6iJreOHsUzHyohOPxD1s8qsAqTu3arZbCmHSW6uckooz2nGUY3Lr_VV3uSz3gzpqm4K3ZZrXk60OE/s320/DSCF3288.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Look at all that thick delicious glaze in the middle!!! We took a spoon and poured the excess over each piece as we were serving. It was sooooooo good. :)</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com1tag:blogger.com,1999:blog-9121026075046070456.post-41124402598418702472012-01-07T15:42:00.000-06:002012-01-07T15:42:33.669-06:00Meyer Lemon yumminessI always makes me happy when Meyer Lemons are around. They are such a nice bright addtiion to recipes in the winter time. Makes me feel like there is a bit of sunshine peaking through all of this dreary winter darkness! Well, not today anyways; the sun is so bright today, I cannot believe it in the beginning of January! And it's not sun reflecting off of white snow; it's just straight snow! :)<br />
<br />
Anyways, these cookies were inspired, sort-of, by Trader Joe's Meyer Lemon Thins. I didn't want them to be crisp and as thin as those, I wanted them to be soft, buttery and substantial that 2 could be enough (but really, are two cookies ever just enough?)<br />
<br />
They turned out to be just perfect, a hint of lemon with a nice balance of buttery sweetness. I actually think they could have used a bit more lemon and they would have been knock 'em dead perfect. The recipe below was adapted from a regular lemon cookie recipe I found a long time ago in a magazine. This was pulled from the days before I started to pay attention to what I was doing, so I couldn't tell you for sure what magazine it was, but probably Taste of Home or Woman's Day or something. The only magazines I never cut out of were Gourmet and Bon Appetit. I still have each and every one, will never cut those up!<br />
<br />
Meyer Lemon Rounds<br />
<br />
1/2 cup Meyer Lemon juice (I'll probably add another 1/4 cup to this next time)<br />
1 1/2 sticks of butter, softened<br />
2 1/2 cups AP flour<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
2 large eggs<br />
1 cup white granulated sugar<br />
1 tsp pure vanilla extract<br />
<br />
Optional-zest of 2-3 lemons. I don't like zest much, but the recipe used it, so I'm sure it's fine. <br />
<br />
Sift flour, baking soda and salt together. <br />
<br />
Beat the eggs, sugar and vanilla together. Add in the butter and lemon juice (and zest, if using). Add the flour mixture until just combined. <br />
<br />
Cover your bowl with plastic wrap and refridgerate for at least 30-40 minutes. You can roll the dough out and use a cookie cutter to make the rounds or any other design, but I chose to roll them into logs like my <a href="http://nikisbakingspot.blogspot.com/2012/01/happy-new-year-lets-eat-more-cookies.html">thin mints</a>. I was making batches of cookies over a few days for Christmas celebrations, so it was easier to just pull the log out of the fridge and cut as opposed to rolling out dough. Since you will be using your hands to roll these, once you have them rolled into their logs, you'll want to re-chill them since your boyd heat will soften them up again. So chill then for at least another half hour, but no more than 2 days.<br />
<br />
When you're ready, preheat your oven to 350°F. Slice your log in 1/4 inch thick rounds. Place them on a foil lined (shiny side down), about one inch apart. Bake them for 8-10 minutes, until the egdes are slightly golden brown. <br />
<br />
Let them cool on the baking sheets for about 10 mins before you transfer them to a plate or cooling rack. They are going to be very delicate, so they will sink thru the grate of the cooling rack if you put them on there too soon. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFXRdyuMQ7jADhaVhGbbCf7BAtQXexqXi8lHmHpzndsIdK74gCfvjocC4PWzib6KusD4aywtB4PYqKxbDWIPkS-DPtooMgP8XsaB3lEZ8sEM9kOgKfl-iKcFMll8Xinx2ONM2fsV5l8Q/s1600/DSCF3361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDFXRdyuMQ7jADhaVhGbbCf7BAtQXexqXi8lHmHpzndsIdK74gCfvjocC4PWzib6KusD4aywtB4PYqKxbDWIPkS-DPtooMgP8XsaB3lEZ8sEM9kOgKfl-iKcFMll8Xinx2ONM2fsV5l8Q/s320/DSCF3361.JPG" width="320" /></a></div><div align="center">Bright sweet, lemony-buttery goodness right there :)</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-4227015987944831492012-01-02T10:31:00.000-06:002012-01-02T10:31:10.539-06:00Happy New Year!!!! Let's eat more cookies!!! :)So I have been doing lots and lots of stuff the last few months- remodeling a house with my love, working, working, working, getting myself together to open a bakery, and enjoying life. So I haven't really been on here much, both in writing and posting and reading some of my favorites blogs. <br />
<br />
I would like to say that the new year will bring more time for me to be here, but I am going to guarantee that won't be the case, but I definitely will get there and check in with everyone more often. <br />
<br />
For now, I leave you with a cookie recipe that is now my most favorite recipe in the WORLD!!! I know, that's a bold statement. I won't say these are the best cookies in the world b/c of course it is all about preference, but really, these are so yummy. I loved them and so did all of my friends and family who tried them. <br />
They are my version of a Thin Mint cookie, but not covered in chocolate, although you certainly can do that! I prefer them without b/c there is so much flavor in the cookie alone, you don't need to add the extra bit of sugar that hurts my teeth! And they can be baked until just done, so they aren't crunchy, or you can leave them in an extra 2 minutes to get the crunchy cookie without burning them. :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYvf7_gHbGSCVGsAhlQidkFDvhJQeecQwPeJHbHx1pXGq3o28wAJQI7tUBNg_hna-RgOqqdER6dQqPl_sHu_TZK0ckUg1-SIXiOhuCKbgRq6tDzbuYXnIOkTiAXiIjbNh8Kl8yk1w3iU/s1600/DSCF3359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYvf7_gHbGSCVGsAhlQidkFDvhJQeecQwPeJHbHx1pXGq3o28wAJQI7tUBNg_hna-RgOqqdER6dQqPl_sHu_TZK0ckUg1-SIXiOhuCKbgRq6tDzbuYXnIOkTiAXiIjbNh8Kl8yk1w3iU/s320/DSCF3359.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: large;"><strong>Ingredients</strong></span></div><div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="ingredient-set" peppycount="406"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" peppycount="407"><span class="quantity" peppycount="408">3</span> <span class="unit" peppycount="409">cups</span> <span class="name" peppycount="410">all purpose flour</span> </span></div></div><div class="ingredient-set" peppycount="411"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" peppycount="412"><span class="quantity" peppycount="413">1 1/2</span> <span class="unit" peppycount="414">cup</span> <span class="name" peppycount="415">unsweetened cocoa powder-Dutch-process is the best for these cookies</span></span></div></div><div class="ingredient-set" peppycount="416"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="ingredient" peppycount="417"><span class="quantity" peppycount="418">1/4</span> <span class="unit" peppycount="419">teaspoon</span> <span class="name" peppycount="420">salt</span> </span></div></div><div class="ingredient-set" peppycount="421"><span class="ingredient" peppycount="422"><span class="quantity" peppycount="423">3 sticks</span><span class="name" peppycount="425"> salted butter, room temperature</span> </span></div><div class="ingredient-set" peppycount="431"><span class="ingredient" peppycount="432"><span class="quantity" peppycount="433">1</span> <span class="unit" peppycount="434">teaspoon</span> <span class="name" peppycount="435">vanilla extract</span> </span></div><div class="ingredient-set" peppycount="436"><span class="ingredient" peppycount="437">2 <span class="unit" peppycount="439">cup</span> <span class="name" peppycount="440">sugar</span> </span></div></div>2 large egg<br />
3/4 cup Andies Mint chips <br />
<br />
<strong><span style="font-size: large;">Directions</span></strong><br />
<br />
<div style="background-color: white; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="text" peppycount="459">Using electric mixer, beat butter in large bowl until smooth. Beat in vanilla extract. Beat in sugar slowly. Add egg and beat until blended. Whisk together flour, cocoa powder, and salt in medium bowl. Add the dry ingredients and Andies chips and beat just until blended. The dough will be very sticky. </div><div class="text" peppycount="459"></div><div class="text" peppycount="459">Divide the dough in fourths. Roll each fourth in plastic wrap. Roll it into a freeform log. The log would be easier for later, but it'll be hard to make a perfect one, so just do what you can and fix it after it's been refridgerated some. </div><div class="text" peppycount="459"></div><div class="text" peppycount="459">Refridgerate for at least 2 hours or up to a day. Once completely chilled through, take out of the fridge and shape better into a smoother log shape. Slice 1/4 inch thick rounds. Place the rounds on a lined cookie sheet (I use foil, shiny side down), about an inch apart. Place the cookie sheet in the oven, preheated to 350°F. Bake 12-13 minutes for softer cookies, 15 mins for crunchier cookies. </div><div class="text" peppycount="459"><br />
This recipes makes about 6-7 dozen, depending on how big the diameter of the cookies are. I never end up rolling the same size logs, so that's the reason for the variance in how many this will make! <br />
<br />
If you love chocolate and mint, these are for you. The dark chocolate flavor with the hint of mint from the chips... omg, these are definitely addictive. So be careful with them!!!You can also easily halve this recipe. I've done it before when I didn't need as much, but around Christmas time and having at least 3 different houses to go to, I always make a full batch!<br />
</div><div class="text" peppycount="459"></div><div class="text" peppycount="459"></div></div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-68663070688989589802011-09-27T14:00:00.000-05:002011-09-27T14:00:04.609-05:00Banana bread, one recipe, altered for three different flavors.<p> </p> <p><font size="3" face="Century Gothic">I love banana bread. Love love love love love it. I could eat this every day. I could make bread pudding with it, french toast, panini’s, everything and anything. </font></p> <p><strong><font size="4" face="Century Gothic">Base Recipe:</font></strong></p> <p><font size="3" face="Century Gothic">2 cups all-purpose flour<br>1 1/4 cups walnuts, chopped coarse (optional)<br>3/4 cup sugar<br>3/4 tsp baking soda<br>1/2 salt<br>4 very ripe bananas, mashed well<br>1/4 cup vanilla Greek yogurt, fat free<br>2 large eggs, lightly beaten<br>3/4 stick unsalted butter, melted and cooled<br>1 tsp vanilla extract</font></p> <p><font size="3" face="Century Gothic">1. Adjust an oven rack to the lower-middle position and heat the oven to 350°F degrees. Spray the bottom and sides of a 9 by 5-inch loaf pan with Pam. </font></p> <p><font size="3" face="Century Gothic">2. Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.</font> <p><font size="3" face="Century Gothic">3. Whisk the flour, sugar, baking soda, salt, and walnuts together in a large bowl; set aside.</font> <p><font size="3" face="Century Gothic">4. Mix the mashed bananas, yogurt, eggs, butter, and vanilla with a wooden spoon in a medium bowl. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter into the prepared loaf pan.</font> <p><font size="3" face="Century Gothic">5. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 60 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.) </font></p> <p><font size="3" face="Century Gothic"><a href="http://lh6.ggpht.com/-SigFPFVRTY0/Tn_Z0_fLYGI/AAAAAAAABOw/hYgn0FVPapA/s1600-h/DSCF2927%25255B21%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="DSCF2927" border="0" alt="DSCF2927" src="http://lh4.ggpht.com/-j_Jr6fgRyKg/Tn_Z1kiCrNI/AAAAAAAABO0/lykzE4wIQ64/DSCF2927_thumb%25255B18%25255D.jpg?imgmax=800" width="273" height="270"></a></font></p> <p><strong><font size="4" face="Century Gothic">Variations…</font></strong> <p><font size="3" face="Century Gothic">For a slightly healthier version, substitute the all purpose flour for whole wheat flour. You can also use a white whole wheat flour. It is a 100% whole wheat flour that’s lighter colored, milder tasting, and a somewhat finer grind than standard red whole wheat flour.</font> <p><font size="3" face="Century Gothic">White whole wheat (milled from white, rather than red wheat berries) is WHOLE WHEAT FLOUR, not a white flour, but it has all the fiber and nutrition of traditional whole wheat, but acts much more like white flour in baking. You just have to remember with whole wheat flours, there is a higher liquid to flour ratio. If you are using a whole wheat flour, you will need to increase the liquid. </font> <p><font size="3" face="Century Gothic">I say slightly healthier b/c in all honesty, I wouldn’t substitute the butter for canola oil. The butter adds a beautifully delicious depth to the flavor. The richness of the butter is not something you want to leave out of this one. </font> <p><font size="3" face="Century Gothic">You can do it though. You can also substitute the sugar for honey. I did that for one of the breads I made. I called that one Elvis bread. ;)</font> <p><font size="3" face="Century Gothic">For the Elvis bread, I used whole wheat flour instead of white flour. I added a 1/2 cup peanut butter, which isn’t exactly an additional liquid, but it was an addition that helped the moisture in the end result. I also used a full stick melted butter and substituted honey for the sugar . I used the same amount of honey as the sugar, 3/4 cup. </font></p><font size="3" face="Century Gothic"> <p><br><strong>Elvis bread:</strong></p> <p>2 cups whole wheat flour</p> <p>3/4 cup organic honey</p> <p>3/4 tsp baking soda</p> <p>1/2 tsp salt</p> <p>4 large very ripe mashed bananas</p> <p>1/4 cup vanilla Greek yogurt</p> <p>2 large eggs, beaten lightly</p> <p>1/2 cup creamy peanut butter</p> <p>1 stick melted butter, cooled</p> <p>1 tsp vanilla extract</p> <p>Sad, but I forgot to take pictures of this bread before it was devoured. I actually wish I added more honey, or maybe even used a honey roasted peanut butter., like Skippy’s honey roasted, Jason’s all natural honey peanut butter or Peanut Butter & Co. Bee’s Knees peanut butter. Any of the above would have been a good addition. </p> <p>This bread is especially good for a peanut butter and honey panini… </p> <p>The final bread I made this night is was a peanut butter and chocolate chip bread. For this recipe, I used the above, but instead of honey, I used light brown sugar and added a 1/2 cup mini chocolate chips. That was yummy bread. But then, isn’t anything with chocolate yummy??</p> <p><a href="http://lh3.ggpht.com/-7mzDEWYhnhE/Tn_Z4ParjVI/AAAAAAAABO4/artd-tGTneg/s1600-h/DSCF2921%25255B14%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSCF2921" alt="DSCF2921" src="http://lh6.ggpht.com/-lIa6ZjfXsIA/Tn_Z4wtze1I/AAAAAAAABO8/UtUGgZqaYnA/DSCF2921_thumb%25255B11%25255D.jpg?imgmax=800" width="332" height="248"></a></font></p> <p align="center"><a href="http://lh5.ggpht.com/-IqJDoPKjmyc/Tn_Z7NNBS5I/AAAAAAAABPA/zORbyzi5Aiw/s1600-h/DSCF2931%25255B12%25255D.jpg"><img style="display: inline" title="DSCF2931" alt="DSCF2931" src="http://lh6.ggpht.com/-wkavIxdEcZc/Tn_Z8UpJtKI/AAAAAAAABPE/hIxZWrnQclw/DSCF2931_thumb%25255B9%25255D.jpg?imgmax=800" width="353" height="307"></a></p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-59148010691915791932011-09-25T19:10:00.001-05:002011-09-25T19:10:20.690-05:00Cinnamon Cheesecake<p> </p> <p><font size="3" face="Calibri">I’ve disappeared from the blogging world for some time, I know. I can’t even guarantee that I’ll be more consistent from here on out. But I’m still here, cooking and baking b/w everything else, including working, working out, remodeling a house, trying to plan and open a bakery, spending time with my love, my family and friends. I don’t juggle it all well, so I am hoping that I’ll learn soon. But one of the reasons why I’ve disappeared is b/c I’ve been having a hard time juggling everyone and everything. </font></p> <p><font size="3" face="Calibri">Anyone with any advice would be super! </font></p> <p><font size="3" face="Calibri">On to more important things…</font></p> <p><font size="7"><strong><u>Cheesecake!</u></strong></font></p> <p><b><font size="3" face="Calibri">Cinnamon Cheesecake</font></b></p> <p><b>Crust:</b></p> <p>1 box of carrot cake or spice cake box mix</p> <p>1/2-3/4 stick of butter, melted</p> <p>1 tsp cinnamon extract</p> <p><b>Filling:</b><br>4 (8 oz) pkgs of cream cheese, softened to room temp</p> <p>1 1/3 cups organic white sugar</p> <p>2 tsp ground cinnamon</p> <p>2 tsp vanilla extract</p> <p>1 tsp cinnamon extract</p> <p>4 large eggs, at room temp</p> <p>1 1/3 cups naturally flavored vanilla Greek yogurt </p><font size="3" face="Calibri"></font><font face="Calibri"><font size="3"> <h1></h1> <p><strong>Directions:</strong></p> <p>Spray a 9 inch spring form pan w/ non-stick cooking spray. Wrap the bottom of the pan w/ 2-3 layers of heavy duty aluminum foil. Set aside.<br>Mix 1/2 stick of melted butter and cinnamon extract with the cake mix. Mix together until the batter becomes a thick, not crumbly "dough". If it is too dry w/ only the 1/2 stick melted butter, add in another 1/4 stick of melted butter. Try not to use too much more than this, or else it will be too greasy.</p> <p>Press the "dough" into the greased pan. Press it into an even layer on the bottom circle, but also press some up the sides, at least an inch up, or all the way up the sides. </p> <p>Beat the cream cheese at medium speed until it is soft, about 4 minutes. While the mixer is running, add the sugar and ground cinnamon and continue to beat about another 4 mins, until the cream cheese is light. Beat in the vanilla and cinnamon extracts. Add the eggs one by one, beating a full minute after each addition. Reduce the speed to low and add the Greek yogurt.</p> <p>Pour all of the cheesecake batter into the pan over the crust. Place the pan inside of a large roasting pan that is on a rack in the oven, like a bain marie. Pour hot water in the roasting pan so the springform pan is surrounded by hot water. You can boil some water in a pot or, if you have a good hot water heater in your house, you can use hot water straight from the sink. </p> <p>Slowly and carefully push the rack into the oven and bake the cheesecake for 1 1/2 hours. </p> <p>After the cheesecake has finished backing, turn off the oven and prop open the oven, just enough to let the air escape. </p> <p>Take the cheesecake out of the roasting pan and allow it to cool to room temperature on a cooling rack. Once it has reached room temp, place the cheesecake in the refrigerator for at least 4 hours, but overnight is preferred. </p> <p><a href="http://lh6.ggpht.com/-kF70E4cxATA/Tn_C3ltsVAI/AAAAAAAABOA/54XQcQdtaO8/s1600-h/DSCF2630%25255B8%25255D.jpg"><img style="display: block; float: none; margin-left: auto; margin-right: auto" title="DSCF2630" alt="DSCF2630" src="http://lh6.ggpht.com/-pVoaQtiMLnI/Tn_C4FfC4jI/AAAAAAAABOE/kNJPWU7GI8I/DSCF2630_thumb%25255B5%25255D.jpg?imgmax=800" width="325" height="276"></a></p> <p>This is my favorite cheesecake recipe. I love using the base recipe and changing it to make different flavor combinations. However, this is a cheesecake that is NOT fun to make the day of. My best recommendation is to make it the night before. If you need it for the same day, start first thing in the morning. It takes a while to come to room temp on the counter and then completely cool in the refrigerator. </p></font></font> <p align="center"><a href="http://lh5.ggpht.com/-u-dWF3ZPSr0/Tn_C6QXAbVI/AAAAAAAABOI/MsGY1YDMZZ0/s1600-h/DSCF2632%25255B9%25255D.jpg"><img style="display: inline" title="DSCF2632" alt="DSCF2632" src="http://lh5.ggpht.com/-jJhvBQ0iWlw/Tn_C69iiAlI/AAAAAAAABOM/CXylSo3jHnM/DSCF2632_thumb%25255B6%25255D.jpg?imgmax=800" width="320" height="251"></a></p> <p align="center"><font size="3" face="Century Gothic">Yum. There is some creamy dreamy deliciousness right there. Mmmmm….</font></p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-36420287356027830612011-02-27T19:36:00.001-06:002011-02-27T19:36:16.827-06:00Chicken Souvlaki and how essential protein and carbs are<p> </p> <p>Protein is an important component of every cell in the body. Hair and nails are mostly made of protein. Your body uses protein to build and repair tissues. You also use protein to make enzymes, hormones, and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin, and blood. Protein is also essential for your muscles to help rebuild themselves and keep from hurting and cramping after a good workout. Oh, and water. Water is important for that as well. And stretching. Can’t forget that. </p> <p>Along with fat and carbohydrates, protein is a "macronutrient," meaning that the body needs relatively large amounts of it. Vitamins and minerals, which are needed in only small quantities, are called "micronutrients." But unlike fat and carbohydrates, the body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. <p>But it is also important to have enough carbohydrates in with your protein. I’ve learned balancing both is essential to not only to keeping your muscles strong, but also to help lose weight. <p>Carbohydrates provide fuel for your body in the form of glucose or sugar. There are two types of carbohydrates -- simple and complex. Simple carbohydrates are sugars, such as the ones found in candy, fruits and baked goods. Complex carbohydrates are starches found in beans, nuts, vegetables and whole grains. You generally want to keep away from the simple carbs, but fresh fruits are simple carbs. However, they contain vitamins and fiber too. So sometimes it’s ok to have those simple carbs. <p>Don’t get me wrong, I don’t plan on giving up dessert anytime soon. But I know that one cookie is enough, or half a slice compared to what everyone else is getting is ok. It’s ok to have a little bit b/c in all honesty, more than that is just indulging myself a bit too much. I don’t need to keep having more and more to remember that feeling of bliss on the first bite. B/c really, is the second bite ever as good as the first? <p>I’ve become somewhat of a chicken fiend lately. My ideal dinner (prior to a workout) is a grilled or broiled chicken breast, seasoned with some dried herbs and pepper, with a small side of brown rice and some roasted or steamed green veggies. If I am eating later, after a workout, I usually nix the rice. <p>So back to the chicken. It can get boring after a while. Sure there are tons of other ways to get protein. Eggs, nuts, tofu (not a big fan of that stuff, sorry!), soy, etc, etc, etc… <p>So b/c it can get boring and I still crave it a lot, we have to cook it differently, mostly because my family cannot stand having it over and over again… haha. <p>This is one of my favorite chicken dishes, the simplicity of it is baffling considering how delicious it is. <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr77lX5AsI/AAAAAAAABLc/NrPxFUVQT3g/s1600-h/DSCF1965%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1965" border="0" alt="DSCF1965" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TWr78N9MJWI/AAAAAAAABLg/P6iQztRiVPA/DSCF1965_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr783v084I/AAAAAAAABLk/QJFlzcnp4jo/s1600-h/DSCF1969%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1969" border="0" alt="DSCF1969" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TWr79DJhi7I/AAAAAAAABLo/VKcihZm7Fn8/DSCF1969_thumb.jpg?imgmax=800" width="244" height="190"></a> <p>Chicken and rice is so common a dish… but not this way. </p> <p>Souvlaki (or shish-ka-bob or brochette) is delicious, but a bit time consuming. And easy.</p> <p>Depending on how much you want, cut up the raw chicken breast into chunks. Put them in a large bowl pour a bottle of a sweet red wine into the bowl, covering a quarter of the chicken. We use a Greek wine called Mavrodaphne. Then I add olive oil, lemon juice from 1-2 lemons (depending on how much chicken you have in the bowl), dried basil, dried oregano, dried parsley, black pepper, garlic powder and sea salt (not too much sea salt). </p> <p>Let it sit for a couple of hours, at least. The longer you let it sit, the stronger the wine flavor will be. I don’t mind it too much, but it can make the chicken taste dramatically different. </p> <p>Skewer the chicken chunks with different raw veggies. Mom only likes onion, so mostly we do that, but I like to add red peppers and tomatoes too. Alternate them of course, and keep it to four pieces of meat per skewer. </p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr79qhBWvI/AAAAAAAABLs/dRz6aDbElAg/s1600-h/DSCF1960%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1960" border="0" alt="DSCF1960" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TWr7953HI4I/AAAAAAAABLw/psntiXzJG_0/DSCF1960_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh4.ggpht.com/_ri7ndL3SFF8/TWr7-TdovEI/AAAAAAAABL0/4zSPH0Ffxrw/s1600-h/DSCF1962%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1962" border="0" alt="DSCF1962" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TWr7-8XlKwI/AAAAAAAABL4/CT1GEOvajuE/DSCF1962_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>Grill or broil them until they are completely done. This will take different times for different sizes… But if you are unsure, keep a meat thermometer with you to check the temp on the thicker pieces. </p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr7_724OXI/AAAAAAAABL8/edDIbvaOnYo/s1600-h/DSCF1965%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1965" border="0" alt="DSCF1965" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TWr8AMXKX7I/AAAAAAAABMA/Hinvlwq9O-4/DSCF1965_thumb%5B1%5D.jpg?imgmax=800" width="244" height="184"></a></p> <p>The rice. So make rice like normal. That’s the easy boring part. But how we really love our rice is with sautéed onion. </p> <p>Chop an onion (or more, if you’re feeding a crowd) and sauté them with butter in a pan until they are browned. </p> <p><a href="http://lh4.ggpht.com/_ri7ndL3SFF8/TWr8AvprTLI/AAAAAAAABME/O4vwH9nLU5o/s1600-h/DSCF1964%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1964" border="0" alt="DSCF1964" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TWr8BIS4LRI/AAAAAAAABMI/7tiQTJhfedg/DSCF1964_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>Then toss them into the cooked rice and mix as evenly as you can. <a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr8B4h8EUI/AAAAAAAABMM/e0jHGSGyQyI/s1600-h/DSCF1969%5B7%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1969" border="0" alt="DSCF1969" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TWr8CHi-1tI/AAAAAAAABMQ/8DH8FzC64BY/DSCF1969_thumb%5B1%5D.jpg?imgmax=800" width="244" height="190"></a></p> <p>And you have deliciousness. If you are grilling, get some nice fresh corn on the cob and coat them with olive oil and sprinkle pepper and garlic powder around them. </p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TWr8CiwpVZI/AAAAAAAABMU/z3pLCM32KvI/s1600-h/DSCF1963%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1963" border="0" alt="DSCF1963" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TWr8C4hmWQI/AAAAAAAABMY/NXNYGg7McsA/DSCF1963_thumb.jpg?imgmax=800" width="163" height="244"></a></p> <p>Grill them until you can see the kernels separate a bit and the outside is charred and yummy. </p> <p><a href="http://lh5.ggpht.com/_ri7ndL3SFF8/TWr8DqKUP7I/AAAAAAAABMc/dI7qiYHW5fY/s1600-h/DSCF1967%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF1967" border="0" alt="DSCF1967" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TWr8EKaCSiI/AAAAAAAABMg/-rBFuBVEO70/DSCF1967_thumb.jpg?imgmax=800" width="244" height="144"></a></p> <p>So this is an especially yummy dinner for a nice spring day. It’s about time spring got here to enjoy it!!!!</p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com4tag:blogger.com,1999:blog-9121026075046070456.post-22663527640030375312011-01-31T21:39:00.001-06:002011-01-31T21:39:52.158-06:00Cookies!!!!<p>So I’m late on the Christmas cookies from this last year… I forgot about them. Oops. </p> <p>But I remembered eventually, so here I am, posting about them. This is gonna be one big post, cuz there were LOTS of cookies!!! I’ll link back to the ones I did not change at all, to make it easier on you guys!</p> <p><a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TUeAYyUAAJI/AAAAAAAABKQ/mi2fK9AdsSM/s1600-h/DSCF2334%283%29%5B6%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2334(3)" border="0" alt="DSCF2334(3)" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TUeAZTk05FI/AAAAAAAABKU/vEqTA_B7mIU/DSCF2334%283%29_thumb%5B3%5D.jpg?imgmax=800" width="326" height="267"></a></p> <p>First, the I made some <a href="http://picky-palate.com/2010/12/06/brownie-covered-oreos/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+PickyPalate+%28Picky+Palate%29">brownie covered Oreos from Picky Palate</a> (not shown above). These were pretty good. I made them in paper cupcake liners b/c I saw someone else make them on another site and highly recommended using the paper liners b/c they stuck to the pan even w/ cooking spray. The first time I made them, I used too much brownie batter (huh, too much???) so they were more like brownies surprises, but the second time (and the picture time), I used a lot less batter. They were delicious either way, really. </p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAZ1vvOII/AAAAAAAABKY/Al0S07LQ3qc/s1600-h/DSCF2323%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2323" border="0" alt="DSCF2323" src="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAaVLJkCI/AAAAAAAABKc/lltFPZAgESU/DSCF2323_thumb.jpg?imgmax=800" width="244" height="215"></a><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAazBbEkI/AAAAAAAABKg/Bg2B4Mmav0c/s1600-h/DSCF2325%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2325" border="0" alt="DSCF2325" src="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAbJmGKJI/AAAAAAAABKk/E6bOo9iEMZY/DSCF2325_thumb.jpg?imgmax=800" width="244" height="174"></a></p> <p>Yum!!</p> <p>So next around were the <a href="http://kirbiecravings.com/2010/12/red-velvet-shortbread-cookies.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+KirbieCravings+%28Kirbie+Cravings%29">red velvet shortbread</a> from Kribie’s Cravings. I was sooooo excited about these. I love everything and anything red velvet. I made them EXACTLY how they were written on the site… but they didn’t work for me. I couldn’t figure it out at the time, but I realize now (silly me) that she used 1 cup of butter, but <a href="http://www.bhg.com/recipe/cookies/red-velvet-shortbread-cookies/">the original recipe</a> only had 1/2 cup of butter. I am VERY determined to make this, especially b/c they would work so well with Christmas and Valentine’s Day, at least. And you can change the color to make them work for any holiday... So I will definitely try them again with the appropriate amount of butter. I’m sure they will not spreadthe nexrt time around. </p> <p>Oh and the flavor was EXCELLENT! They were buttery with a hint of cocoa, so they were PERFECT, other than the increased butter. </p> <p><a href="http://lh5.ggpht.com/_ri7ndL3SFF8/TUeAcLvd1FI/AAAAAAAABKo/EljG-aMs6KU/s1600-h/DSCF2317%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2317" border="0" alt="DSCF2317" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TUeAcXsgGDI/AAAAAAAABKs/NaTFd50ZRiQ/DSCF2317_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>Then there were these <a href="http://www.cookingnook.com/pinwheel-cookies.html">pinwheel cookies</a>… These were really yummy, bujt I think I will use different kind of filling, like Solo pie filling. Something of more substanance. But the cookie was delicious. I would just highly recommend baking them on parchment paper, not foil. On foil, they spread and stuck. But they were very yummy! </p> <p> <a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TUeAdLNnbVI/AAAAAAAABKw/QUlqx7bktFY/s1600-h/DSCF2326%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2326" border="0" alt="DSCF2326" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TUeAdZPG-DI/AAAAAAAABK0/5yhTCasJqBE/DSCF2326_thumb.jpg?imgmax=800" width="244" height="195"></a></p> <p>I also made some yummy chocolate cookie covered rolos. Mmmm… I adapted it from Twol Peas and Their Pod’s recipe for <a href="http://twopeasandtheirpod.com/chocolate-caramel-cookies-with-sea-salt/">Chocolate Caramel cookies with sea salt</a>. I used the cookie recipe and made some changes on that too. </p> <p>1 1/4 cups of flour</p> <p>1/4 tsp of baking soda</p> <p>1/4 tsp salt</p> <p>5 tbsp butter</p> <p>4 oz milk chocolate</p> <p>7 tablespoons unsweetened cocoa </p> <p>2/3 cup granulated sugar</p> <p>1/3 cup packed brown sugar</p> <p>1/3 cup vanilla yogurt</p> <p>1 teaspoon vanilla extract</p> <p>2 rolls of Rolos</p> <p>Preheat oven to 350ºF; line 2 baking sheets with baking paper, lightly coated with cooking spray. Lightly spoon flour into a dry measuring cup; level with a knife. Sift together flour, soda, and salt; set aside.</p> <p>Melt butter and milk chocolate in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Wrap the chocolate dough around the Rolos. Place balls on cookie sheets. <p>Bake for 10-12 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks. <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAeCoaSjI/AAAAAAAABK4/3bkNkLNWOXA/s1600-h/DSCF2328%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2328" border="0" alt="DSCF2328" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TUeAedxj4KI/AAAAAAAABK8/5AJvwixXHsk/DSCF2328_thumb.jpg?imgmax=800" width="244" height="184"></a><a href="http://lh4.ggpht.com/_ri7ndL3SFF8/TUeAfEwMdVI/AAAAAAAABLA/G_UqmrqYfNc/s1600-h/DSCF2333%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2333" border="0" alt="DSCF2333" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TUeAfeqvKlI/AAAAAAAABLE/cGHMzTDwVsg/DSCF2333_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>The cookie was very soft and chewy and the addition of the ooey gooey rolo made it that much better. This was definitely one of my favorites and LOVED by the security guys in my work building. They loved these. I should have included more!!!</p> <p>The Nocha Buena cookies. I copied this recipe to a word doc and I forgot to put the website. I’m so sorry to whoever I copied this from!!!</p> <p><b>Ingredients:</b> <p>1 1/2 cups all-purpose flour <p>1/4 cup cocoa powder <p>1 teaspoon chili powder <p>1 teaspoon ground cinnamon <p>1/2 teaspoon salt <p>3/4 cup (1 1/2 sticks) unsalted butter, softened <p>2/3 cup granulated sugar <p>2 large egg yolks <p>1 teaspoon pure vanilla extract <p>4 ounces fine-quality chocolate, finely chopped, melted, and cooled <p>About 1/2 cup dulce de leche (I used Trader Joe’s fluer de sel caramel. Yum) <p><b>Directions:</b> <p>Preheat oven to 350°F with oven racks in upper and lower thirds. <p>Sift or whisk together flour, cocoa, chili powder, cinnamon and salt in a bowl until combined. Set aside. <p>Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. <p>Add egg yolks, and vanilla, beating well, scraping down the sides after each addition. Mix in the cooled chocolate. <p>Reduce speed to low, add dry ingredients 1/2 cup at a time, and mix until combined well. <p>Drop batter by rounded teaspoons 1 inch apart on ungreased baking sheets. Bake, rotating the baking sheets halfway through, until cookies are puffed up and dry looking around the edges, 8 to 10 minutes. Transfer with a metal spatula to racks to cool. <p>Continue with the remaining dough, making sure to let the baking sheets cool between batches. <p>A couple of options for the caramel. You can make them thumbprints like I did the second time around. Or you can make sandwiches like I did the first time (I didn’t take pics of those). The Trader Joe’s caramel was thinner and not thick enough to handle a sandwich cookie. the cookies were too heavy and the caramel oozed out… Oops. If you choose thumbprints, make a thick disk with the dough and make a little bowl on the top. Bake them like that, then fill once they’ve cooled. To make the sandwiches, make thinner disks so they aren’t too huge or fat. Dust with additional cocoa powder and a sprinkle of cinnamon and/or chili powder. <p>These cookies are not hard or soft. They weren’t really crumbly like shortbread… They were almost a tender shortbread, if that makes any sense? But the chili makes a really good addition to these cookies, they were not “spicy” at all, more like a kick of something. <p>So my FAVORITE dessert for Christmas were these chocolate dulce de leche bars… I saw them on <a href="http://joelens.blogspot.com/2010/11/dulce-de-leche-bars.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+JoelensCulinaryAdventures+%28Joelen%27s+Culinary+Adventures%29">What’s Cooking, Chicago?</a> <p>The only thing I changed was that I added 6 oz of cooled melted milk chocolate when I added the eggs and vanilla. OMG, these were absolutely to die for! The actual bar was soft and chewy, the caramel was rich and gooey. The combination of the two was amazing. My other recommendations would be to spray the pan, line it with foil-enough to have overhand, then spray it again. Then, let them cool in the pan on a wire rack. After they’ve cooled most of the way, put them in the fridge to help the caramel set. Once they are completely cooled, lift the foil out of the pan. I used a nifty <a href="http://www.wilton.com/store/site/product.cfm?id=AF368E7B-1E0B-C910-EAF086E8F2C3EE85">little brownie cutter</a> made by Wilton. It makes three rectangular bars at once. All neat and the same shape. I like when things are nice and even. :) <p>And it let me have all the scraps, hehe. <p><a href="http://lh5.ggpht.com/_ri7ndL3SFF8/TUeAgFNR_wI/AAAAAAAABLI/2NSPG8Tv4AI/s1600-h/DSCF2321%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2321" border="0" alt="DSCF2321" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TUeAgac4s1I/AAAAAAAABLM/QxFsspIdJvk/DSCF2321_thumb.jpg?imgmax=800" width="211" height="244"></a> <a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TUeAhFQHSkI/AAAAAAAABLQ/a0liqxt3kWo/s1600-h/DSCF2320%5B3%5D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px; padding-top: 0px" title="DSCF2320" border="0" alt="DSCF2320" src="http://lh6.ggpht.com/_ri7ndL3SFF8/TUeAhyuXl2I/AAAAAAAABLU/XWi5oVBzcA0/DSCF2320_thumb.jpg?imgmax=800" width="244" height="176"></a> <p>These are definitely going to be made again and again and again. They were awesome. </p> <p>So thank you for forgiving me my late post on my Christmas goodies. And enjoy!</p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com6tag:blogger.com,1999:blog-9121026075046070456.post-81471750312558565422011-01-23T14:41:00.001-06:002011-01-23T14:41:20.099-06:00Apple Cinnamon Roll Cupcakes<p> </p> <p>I love apples and cinnamon. I love cupcakes. I love cinnamon rolls. When I saw Andrea of <a href="http://canyoustayfordinner.com/">Can You Stay for Dinner?</a> make an apple walnut cinnamon roll cupcake, I was in love. It was love at first site. I didn’t need to smell them, eat them, devour them. I just knew. </p> <p>They are soft and chewy, sweet, cinnamon-y, apple-y, gooey, DELICIOUS!!!!</p> <p>I made the for Thanksgiving dessert (I know, I’m late, sorry!!!) and they stayed just as delicious hours later as they were fresh from the oven, piping hot and super gooey soft. I could have had them all by myself. Could have, but didn’t. I have to be good somehow, right? I was so good, I split a small, deformed one with my mom straight from the oven (for God’s sake, people, wait 5 minutes! My tongue still hates me for that one! Hot apple chunks and boiling cinnamon sugar=searing pain…) and I had one more at dessert. <br>Deliciousness, seriously. </p> <p><strong><font size="3" face="Cambria">THE RECIPE'</font></strong></p> <p><strong><font size="1" face="Cambria">as adapted from Can You Stay for Dinner?- original recipe <a href="http://canyoustayfordinner.com/2010/10/21/apple-walnut-cinnamon-roll-cupcakes/">here</a></font></strong></p> <p><strong>Ingredients:</strong></p> <p>2 cups skim milk<br>1 tablespoon (.5 oz) active dry yeast<br>1/3 cup sugar<br>2 teaspoons salt<br>6 ½ cups all-purpose flour, divided<br>2 eggs<br>¼ cup unsalted butter, room temperature</p> <p>½ cup unsalted butter, melted<br>1 cup sugar<br>1 cup brown sugar<br>3 tablespoons cinnamon<br>2 cups finely chopped tart apples</p> <p><strong>Directions:</strong></p> <p>Heat the milk in a microwave safe bowl in the microwave for about one minute. Add the yeast, then sugar. Stir to dissolve. Add two cups of flour and the salt and beat for a full two minutes. Add the softened butter and eggs and beat until the mixture is well combined. Add the rest of the flour, half a cup at a time, and beat thoroughly after each addition. <p>Remove the dough from the bowl and place it on a floured surface. Knead the dough for five minutes, until it has become soft and elastic. <p>Put the dough in a large bowl, cover it with a kitchen towel, and let it rise in a warm area for 40 minutes. It will double in size. You can also leave it in the covered bowl overnight, like I did. It won’t hurt it. <p>Combine the sugars, cinnamon, and apples in a large bowl.<a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySImDwVyI/AAAAAAAABJA/fDKJHqMwtq0/s1600-h/DSCF2295%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2295" border="0" alt="DSCF2295" src="http://lh6.ggpht.com/_ri7ndL3SFF8/TTySI8zCP3I/AAAAAAAABJE/jdJJfTrfngI/DSCF2295_thumb.jpg?imgmax=800" width="244" height="184"></a> <p> </p> <p>Turn the dough onto the counter and roll it out 1/4” thick into a rectangular shape. Use a pastry brush to spread half of the butter over the surface. Spread the cinnamon-sugar-apple mix over the dough, leaving a 1” border all around.</p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TTySKSNAbRI/AAAAAAAABJI/T62FZ58Ku4M/s1600-h/DSCF2297%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2297" border="0" alt="DSCF2297" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySK-Q_pVI/AAAAAAAABJM/Bpn1dOA3GTU/DSCF2297_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>This is half the raised dough. I had to do this in two parts b/c I didn’t have enough counter space to roll out all the dough. </p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TTySMcLgcRI/AAAAAAAABJQ/lnMIn6mool4/s1600-h/DSCF2296%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2296" border="0" alt="DSCF2296" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TTySM-2JxVI/AAAAAAAABJU/umN0qZkOm3M/DSCF2296_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>I also didn’t leave 1” the first time around. Oops. That was messy. </p> <p>Starting on one of the long ends, carefully roll the dough over the filling and roll into log. Cut the log into 24 pieces and place each inside one of the cups of a muffin tin lined with paper liners. Cover the cupcakes with a towel and let them rise in a warm place for another 40 minutes. <p>Before: <a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySOaCtrQI/AAAAAAAABJY/sHte87Le4xU/s1600-h/DSCF2298%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2298" border="0" alt="DSCF2298" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySOyDfs_I/AAAAAAAABJc/prJo9jHi304/DSCF2298_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>After: <a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySQ57XVjI/AAAAAAAABJg/0PAsZ6iR2gA/s1600-h/DSCF2300%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2300" border="0" alt="DSCF2300" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySRAnm7UI/AAAAAAAABJk/7mhd7SqtG5Q/DSCF2300_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>Preheat the oven to 350º. Brush the remaining butter evenly on the tops of the cupcakes and bake for 20 minutes. The tops will be a light golden brown.</p> <p><a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySTOSG4SI/AAAAAAAABJo/shUUr3tU8ME/s1600-h/DSCF2302%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2302" border="0" alt="DSCF2302" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TTySTpoBqeI/AAAAAAAABJs/vvP5CdTT6L0/DSCF2302_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><a href="http://lh4.ggpht.com/_ri7ndL3SFF8/TTySV_CwjCI/AAAAAAAABJw/KG9Oxf1cZvQ/s1600-h/DSCF2306%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2306" border="0" alt="DSCF2306" src="http://lh6.ggpht.com/_ri7ndL3SFF8/TTySWz_C6PI/AAAAAAAABJ0/4fgujQ6moFM/DSCF2306_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p>LET THEM COOL!!!</p> <p>Take them out and glaze. I made a cinnamon cream cheese glaze.</p> <p>I just beat one 8oz block of softened cream cheese with 1 cup powdered sugar, 1tsp vanilla extract and 1 tbsp of cinnamon until soft. I added a little bit of heavy cream to thin it out a bit, but not too loose. I should have added a bit more b/c I literally ran out of glaze for the last two, so I ended up putting less on those two. It’s ok, b/c they were deformed and mom and me split one and dad ate the other. No one ever saw them. :)</p> <p><a href="http://lh6.ggpht.com/_ri7ndL3SFF8/TTySYIZd35I/AAAAAAAABJ4/ebf6BEHEmxk/s1600-h/DSCF2307%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2307" border="0" alt="DSCF2307" src="http://lh4.ggpht.com/_ri7ndL3SFF8/TTySYhwtFYI/AAAAAAAABJ8/EXnvN-AIIW0/DSCF2307_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><a href="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySZsbwvRI/AAAAAAAABKA/HFMRQrHWxI8/s1600-h/DSCF2308%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2308" border="0" alt="DSCF2308" src="http://lh5.ggpht.com/_ri7ndL3SFF8/TTySaPN4ksI/AAAAAAAABKE/WvR8gCrPJLw/DSCF2308_thumb.jpg?imgmax=800" width="244" height="184"></a></p> <p><a href="http://lh4.ggpht.com/_ri7ndL3SFF8/TTySbSbGdiI/AAAAAAAABKI/esMe7j1UoaA/s1600-h/DSCF2311%5B3%5D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="DSCF2311" border="0" alt="DSCF2311" src="http://lh3.ggpht.com/_ri7ndL3SFF8/TTySb3vreII/AAAAAAAABKM/b82SpqgxwnU/DSCF2311_thumb.jpg?imgmax=800" width="244" height="197"></a></p> <p>Okay, so Im not kidding. Make these, please. And have five for me… It’s ok. You don’t gain the calories if they are for me. I promise. </p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com4tag:blogger.com,1999:blog-9121026075046070456.post-15398739328952099412011-01-17T09:18:00.001-06:002011-01-17T09:18:06.419-06:00Annoying little buggers<p> </p> <p>So we discovered an annyoing little problem in our house this past week. And subsquently had to throw away all of our food in the pantry. Yep, we had an infestation of pantry moths. </p> <p><img src="http://www.englishforum.ch/attachments/daily-life/3001-warning-food-cupboard-moths-panrty-moth.jpg" width="325" height="361"></p> <p>I had NEVER heard of pantry moths before. You see, we started noticing these itty bitty moths flying around and couldn’t for the life of us figure out where they were coming from. They were so annoying, b/c they were everywhere. </p> <p>So finally, last week, mom was looking in the pantry for something anf looked up and saw dark spots all the way up top in the corner of the pantry. She got on a step stool and realized they were all swarmed there. Not all of them of course, but a lot. </p> <p>So she cleaned out the pantry and found more behind all the liquor (Note, we are not drinkers, but apparently we have more booze in the house than flour!).</p> <p>So she proceededto take everything out of the pantry and clean it top to bottom. But she didn’t really look at everything too closely. She threw away what she thought was expired and then put everything back in, except for my shelf, she let me organize that. </p> <p>Well, that night I went to my <a href="http://www.ravelry.com/groups/south-suburban-snb">SnB group</a> and figured I’d just organize everything when I got home. Then my lovely ladies proceeded to tell me they were in our food, not just hanging out in the corners of the walls!!! </p> <p>So I got home and researched them more, to see what food I needed to toss. OMG. Everything was tossed pretty much at that point. They really like grains, so we likely got a batch of flour w/ tons of eggs in it, they hatched and grew to adult form and bam! we got pantry moths. Funny thing is, you see one, you will likely see more, so start moving right then!</p> <p>The life cyle is egg, larvae, pupa and adult. There is no way to really tell when we bought that bad batch b/c it took sometime to find the adults and mom has a tendancy to buy flour and stick it in the back of the pantry, but not put the old stuff in front of the new stuff. Btw, we had like 6 things of flour in the pantry when I threw everything away last week. </p> <p>So the egg stage lasts about 7 days. The eggs then hatch into larvae. Those little wormie things. They go through 5 stages of development in order to grow and then they leave to find a place to cocoon themselves. They leave waste behind. This process takes about 42-56 days. </p> <p>Then the pupa stage. This is when they turn themselves into a cocoon. Thing about this stage is that they will do this anywhere, not just in the grains they feed on. They will go under the cap of your dried herbs, the rim of a can, ANYWHERE. Moth pupae are no more than 1/3 of an inch long and may be as small as 1/4 inch. This takes aprx 20 days to complete. If you see these anywhere, just toss it!!! </p> <p>Next is the lovely, noticable annoying adult stage. The adult pantry moth has finished feeding and has only 1 mission: TO CREATE MORE MOTHS! Those moths will fly all over the house, looking for a mate. The female moth releases a pheromone to help the male moth locate her so that she can lay her eggs. Adult moths will only live 1 or 2 weeks because they don't feed as adults. But with the ability to lay 400 eggs at a time, they definitely are as gross as the little worms! </p> <p>An adult moth is roughly half an inch, and is 5/8 of an inch with wings extended. A Flour moth is grey and buff white with no hint of color. That’s the most common from what I’ve read. There are some Indian ones w/ red coloring, but I’ve never seen them. <p>Getting rid of them and keeping them gone is a long process. Chances are, you will have to throw everything away and start over. I read that some will get into candy too, so all those toffee bits or chocolate chips? Toss them! The rims of cans and other jars that they aren’t attracted to could still have cocoons in them. The eggs and larvae pretty much stay in grains and that’s just gross. You want a dead worm in your cookies??? <p>These guys aren’t harmful to you to ingest, but still, gross!!!! <p>So start by throwing out all your grain. You have no idea how easy it is for them to get into a closed-never opened-bag of flour or rice. Grains include cereal, all flours, rice, pasta, crackers, etc. <p>Then inspect everything else! Check out the rims of the spice jars, the edges of your cans, EVERYTHING! <p>Toss it if it has anything on it. Rinse of the cans and jars if they look untouched and let them dry completely before putting them back in the pantry. <p>Purchase pantry moth traps. The grains and other items you toss will take care of the eggs and hopefully all of the larvae and pupa, unless they got into cracks and crevices in the walls. The pantry traps will attract the male moths to keep them from mating with the female ones. Swat at everything you see that doesn’t go in the traps. <p><img src="http://www.doyourownpestcontrol.com/pheronettrap.JPG"> <p>Don’t spread bay leaves all over, it’s a waste. No Wrigley’s Spearamint gum b/c they love sugar and will feed off it. Don’t use pesticides. Those are bad in the kitchen! When you clean the shelves and walls, use white vinegar. Also, use the hose attachment on your vacuum and hold it near the cracks and holes in the walls to suck out anything that might have stashed itself in there. <p>Purchase snapware containers. Or whatever other similar containers you can find for your flour, sugar, cereal, nuts, chips, crackers, EVERYTHING! <p>I purchased these the very next day and already have newly purchased products in them: <p><img border="0" alt="3 Pack - Snapware Fliptop Double Airtight Seal Cereal Boxes" src="http://ecx.images-amazon.com/images/I/31Hk4wXQU0L._SL500_AA300_.jpg" width="300" height="300"> <p><a href="http://www.amazon.com/gp/product/images/B001E95JC0/ref=dp_image_0?ie=UTF8&n=284507&s=kitchen"><img border="0" alt="Lock & Lock Storage 21.1 Cup Storage Bin" src="http://ecx.images-amazon.com/images/I/41zI-Eo91-L._SL500_AA300_.jpg" width="300" height="300"></a> <p><a href="http://www.amazon.com/gp/product/images/B002PDOC68/ref=dp_image_z_0?ie=UTF8&n=284507&s=kitchen"><img border="0" alt="Kinetic Go Green Premium Nano Silver 7 Piece Food Storage Container Set" src="http://ecx.images-amazon.com/images/I/41w-6--tYSL._SL500_AA300_.jpg" width="300" height="300"></a> <p>This is in addition to the numerous snapware products I already own. These aren’t all Snapware. The cereal containers are, the second ones are from Lock & Lock and the third is <font style="font-weight: normal" size="2">Kinetic Go Green Premium Nano Silver 7 Piece Food Storage Container Set. I’ll use those for dried fruit and nuts and such. </font> <p><font size="2">When you are buying the food that these bugs infest, note a few things at the store. One, don’t buy anything anywhere these bugs are flying around. And tell the store manager if you see them. If you see webbing on anything at the store, don’t buy it and tell a manager. Do not buy these items in bulk! If you aren’t going to use it that week, don’t get it. There is no reason to have flour sitting around for nothing. Especially if you have these things around. </font> <p><font size="2">The last piece of advice I leave you with is to freeze all grains in the freezer for 48 hours. This may not work well on crackers and cereal, so with those, buy as needed. Don’t stock up on those things b/c they are on sale. Don’t worry, there will be a coupon or sale somewhere again. But flours, sugars, rice, pastas, all in the freezer for 48 hours. This will kill all of the eggs that are hanging out in there. But even if you do this for the 5 things of flour on sale, if you have one female moth still hanging around, it will lay eggs in the flour you just froze to kill and potential eggs already there. So it was all for naught. And please, put everything in well sealed containers!!! Even jars can have these things hanging out in the treads. </font> <p>Like I said before, these aren’t harmful to your health, but they are annoying and gross. And to get rid of everything is expensive!!! I threw away hundreds of dollars of flours, sugars, nuts, spices, herbs, rice, pastas, quinoa, couscous, and much more. And I was very angry about it!!!! NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com7tag:blogger.com,1999:blog-9121026075046070456.post-37059688121579997842011-01-02T20:20:00.002-06:002011-01-04T08:34:08.189-06:00Happy New Year!!!<span style="font-family: "Trebuchet MS", sans-serif; font-size: x-large;"><strong>Happy New Year all!!! </strong></span><br />
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As you all know, I promised more posts this new year. So here I am,<em> <a href="http://www.blogger.com/goog_2130362511">in bed</a></em><a href="http://nikisbakingspot.blogspot.com/2010/12/new-years-resolutions.html"> (I love you babes!!!),</a> posting about one of my favorite Greek Orthodox traditions on the church. <br />
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Vasilopita. Vasilopita, literally translated to <em>Basil pie or King pie </em>(the word<em> vasileus</em> means king) is a delicious sweet bread that is served on New Years Day. The bread is baked with a coin in it and the person who gets the slice with the coin is granted good luck and prosperity all year long. This year, I was asked at my church to be a special recipient of a slice. I didn't get it... so sad cuz I never do, but hey, I don't need a coin to be prosperous right? Although, I'm sure the luck of the church would be mighty helpful over the next few months... <br />
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Anyways...<br />
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The tradition of the Vasilopita is associated with St. Basil, whose namesday we celebrated yesterday. (Happy Namesday Mom and Uncle Basil!!!)<br />
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St. Basil called upon the citizens of a city called Kaesarea in Cappadokia, where he was Bishop, to raise a the taxes for the citizens of the city who were affected by a great famine. Each member of the city gave whatever they had in gold and jewelry. When the money was raised, the eparch of the province, who had demanded the taxes, despite the horrible famine, changed his mind and gave the jewelry back to St. Basil. St. Basil then had to return the items, but since he did not know what went to each person, he baked all the jewelry into loaves of bread, and distributed the loaves to the city. By some miracle, each family received their exact share back. <br />
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So each year, we bake vasilopita, placing a coin in the dough before baking. When I was younger, it was a gold coin, although nowadays, you're more likely to find a silver dollar, or if baked in large quantities, quarters. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Wu0hm813UkOsqu5eJKTlBWlcFZf8_xH4vJ7pSPFhXMdosxNeLyyuWEKJcD0owuovf3806bHJn1XUm4keNMDPHvaajP17n3Oc4mLgdRcGp1TMUL_Jclz13O7emNcYYLjlsDb9yeEwm8U/s1600/IMAG0215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Wu0hm813UkOsqu5eJKTlBWlcFZf8_xH4vJ7pSPFhXMdosxNeLyyuWEKJcD0owuovf3806bHJn1XUm4keNMDPHvaajP17n3Oc4mLgdRcGp1TMUL_Jclz13O7emNcYYLjlsDb9yeEwm8U/s320/IMAG0215.jpg" width="236" /></a></div>This year, my Thea Mary got the coin. To be fair, I give pieces in order of age. You don't know where the coin is, so you don't worry much about cheating. :)<br />
I bought my vasilopita from church this year, but I do have a tried and true recipe to share. It is a delicious sweet bread that can most definitely be used for bread puddings, french toast, or just to have. <br />
Btw, this bread is a bread, not a cake. There are vasilopita recipes that are a cake w/ no frosting, but this is definitely not one of those. It is for sure a bread. <br />
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<strong><span style="font-size: large;">Vasilopita</span></strong><br />
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<strong>Ingredients:</strong><br />
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1 1/3 cups milk<br />
1 Pkg active dry yeast <br />
1/3 cup warm water <br />
1 1/2 cups sugar<br />
1/2 tsp salt<br />
2 large eggs<br />
10 tbsp unsalted sweet cream butter, softened<br />
6 cups all-purpose flour <br />
1 egg, beaten<br />
halved and skinned almonds (or slivered) for topping<br />
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<strong>Directions:</strong><br />
<br />
Mix flour, salt and yeast. Set aside.<br />
<br />
Heat the milk and water in the microwave for about a minute and half. <br />
Beat eggs well and add sugar until incorporated. Cream egg/sugar mixture with the butter with an electric mixer. Add the warmed milk and water, mix well. <br />
Gradually add flour mix. Mix thoroughly, but do not over mix. This is meant to be a very soft bread. <br />
The dough should be soft and elastic. If it is too sticky, add a little more, 1/4 cup at a time. <br />
Cover the mixing bowl with a thick towel. Let rise until double, about an hour. Don't place the bowl somewhere cool. <br />
Once it has doubled in size, punch it down and knead the dough. Add the coin to the dough***<br />
Preheat oven to 350 degrees F. Spray a 10 inch springform pan with cooking spray. Place the dough in the pan.<br />
Cover the pan with a thick towel and let rise in a warm place until dough has nearly doubled.<br />
Brush the top with the beaten egg. Press the halved almonds on the top of the bread, randomly or in a pretty design. Bake at 350 degrees F for 45-60 mins. until top is a nice golden brown color. Check it after 15 mins and if the top is browning too quickly, reduce the heat to 325 degrees F and bake for longer. Keep a close eye on it after 45 mins. Some ovens are different, so you need to see how your oven works. Our old oven is a lot different than our new one and I messed this up the first time in the new oven, so pay attention to how quickly your oven bakes. Cool in pan for 10 mins, then remove to cooling rack to finish cooling.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7jXhnd-9c3VQen6CID8zmO4lh8vOjZ43d430iQbk4NOZeLFc1E1-74uMSf1RLRN26pF6NLViBYQ1Sr_lTfspWPXFWiZ4CG7QwJEA-H8JO2EQslh64mMtiG51qZ4TioZIC0GHIrC3Uqs/s1600/IMAG0214.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH7jXhnd-9c3VQen6CID8zmO4lh8vOjZ43d430iQbk4NOZeLFc1E1-74uMSf1RLRN26pF6NLViBYQ1Sr_lTfspWPXFWiZ4CG7QwJEA-H8JO2EQslh64mMtiG51qZ4TioZIC0GHIrC3Uqs/s320/IMAG0214.jpg" width="320" /></a></div>***So some people may have a concern about placing a coin in the dough. I will thoroughly clean the coin, and I mean thoroughly, with dish soap. I usually let it sit in warm water, with dish soap in it before actually scrubbing it down. Then I wrap the coin in a little bit of foil. I bake the foil wrapped coin in the bread. It is definitely safe this way; this is how I, and most Greeks have been doing it for years. :)<br />
Happy New Year everyone! I hope that every one's year is blessed with good times, lots of joy and love and lots of prosperity!!! Even if you didn't get the coin! :)NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com6tag:blogger.com,1999:blog-9121026075046070456.post-58015114570605882182010-12-27T21:32:00.001-06:002010-12-27T21:32:43.943-06:00New Years Resolutions<p>I have never been one for making new years resolutions. In fact, I’ve specifically stayed away from them because, in all honesty, I didn’t want to disappoint myself. </p> <p>I mean, really, how many people actually stick to the plan?</p> <p>This year, I think I’m going to change that. The last 6 months have been a mixture of busy-ness, lazy-ness and all around crazy-ness. I started going to the gym, learned how to knit, crochet and make jewelery (well, earrings so far), started a new job, really got hardcore in the remodel, changed my eating habits, and well… you name it, I’m in it. The only thing I haven’t been doing much of is blogging. I’ve got tons and tons of recipes tried and pictures to attach (well, as of today, when I finally got them off my camera-thank God!!!), but I have had no time, really, no desire, to sit on the computer to post them. </p> <p>Eek, me, have no desire to sit on the computer?!?! Really though, let’s face it, 40 hours a week on the computer for work alone is way more than enough. The second part of it is that my desktop is downstairs in the basement, where it is 20 degress colder and reeks of cigarette smoke. Thanks Dad. </p> <p>I had grandeur ideas of moving my whole computer desktop, printer, speakers, desk, etc etc etc to my sisters old bedroom, but that was just more trouble than it was worth.</p> <p>So this Christmas, my wonderful, adorable, sweet, patient, kind, sexy, smart, amazing boyfriend bought me a laptop. A pink on at that. I cried. Really, I cried. It was seriously the most thoughtful gift. For me anyways. I have wanted one and wanted one… but I didn’t have the money to be spending on myself. Well, now i don;t have to b/c my love has done it for me. </p> <p>So now what does all of this have to do with new years resolutions??? </p> <p>Well many things.</p> <p>One, despite thinking my love doesn’t listen or pay much attention to me, I was wrong. I vow to stop assuming everything I say goes by unheard. Just somethings. ;)</p> <p>Two, I promise that I will always remember that in the darkest moments, there is a light at the end of the tunnel. For those of you who don’t think a laptop counts as a light- well, I’m sure you have your little light that might confuse someone else, but this is mine. </p> <p>Three, I absolutely profess my undying, unconditional, unwavering love to my babes. You may not think it, but you are the best thing that has ever happened to me, and I will not ever do anything to let you think I feel otherwise. </p> <p>Four, I swear I will get better with this eating and exercise thing… Not trying to make excuses but there have been things holding me back from actually making a better go at this and I refuse to let them. No more enabling!!! Especially now that Christmas is over. There is no reason to be making dozens upon dozens of cookies… and then eat half. Okay, so not half of dozens, maybe just a half dozen in one day… Not good. One is way more than enough. </p> <p>Five, I promise to be more patient and less nosy. Dang, that’s gonna be hard. Have I mentioned I am a Greek woman???</p> <p>I’m gonna stop there b/c I feel like adding more now when I haven’t really thought them through would be wasteful. </p> <p>But I do promise you’ll be hearing more of me. Now that I have this spiffy laptop, I have no excused not to spend an hour on it at night, in bed, with my Blackhawks Stanley Cup Champions snuggie, pink John Deere throw and ultra plush aloe infused socks. Pink ones, of course.</p> <p>So until the next post (I have to sort through my pics!!!), everyone remember this, you are only as strong as you let yourself be. If you think you can, you can. If you think you can’t, you’re wrong. “I can’t” is in your head. Get it out of your mind and vocab!!!!</p> <p>Happy New Year everyone!!!</p> NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com3tag:blogger.com,1999:blog-9121026075046070456.post-69230613439344411802010-11-25T13:16:00.001-06:002010-11-25T13:16:47.273-06:00Happy Thanksgiving!!!!!!To all my friends and family, I good everyone has a happy, safe and very full thanksgiving!!! <br/> <br/> I'll see you all at the checkout line tomorrow morning!!!!<div style='clear: both; text-align: center; font-size: xx-small;'>Published with Blogger-droid v1.6.5</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-25640057743185081612010-11-18T11:06:00.001-06:002010-11-18T11:06:00.416-06:00PrasinoI've been to <a href="http://www.eatgreenlivewell.com/">Prasino</a> a handful of time now and I absolutely love it. The name of the cafe is the Greek word for "green" which is at the heart of the cafe's mission - "to provide healthy food at an affordable price in a modern, environmentally conscious setting."<br />
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The commitment to sustainability goes beyond just the food; it is incorporated in Prasino's design. The light fixtures are crafted from recycled wine bottles and cardboard boxes. The tabletops incorporate wood rescued from the demolition of Sportsman's Park Race Track and floors are reclaimed oak planks salvaged from a barn. Even the cafe's location near the commuter train line and bus line gives patrons the option of reducing their carbon footprint.<br />
The Prasino philosophy is to supporting local growers, artisanal food producers, and organic agriculture whenever possible.<br />
They offer vegetarian, vegan and gluten-free options in their menu, which makes them all-around accessible to everyone's food needs and tastes.<br />
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They have two locations. The first is in LaGrange, IL. That location is the only one I've been to so far as I have not had enough time to visit their newest, second location in St.Charles, IL. <br />
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I strongly recommend heading over to one of these two fabulous restaurants. The food is fresh and full of flavor, the smoothies are delicious and healthy, the atmosphere is chic and inviting. <br />
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Here's a peak at some of the menu items we've tried:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyS8rcIAx1raDPSuB-jGhEeSYi2HVWtBwlaPXfia9vZIH299ZhAvtBigrb9jdA3Z7_p1xwqaWYdGLCr2aW_MFEOgwqzqged1jj0cWbghO6sP1oC14AHK1TqCkG6MshpQdE_uouzVSrS0/s1600/DSCF1952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDyS8rcIAx1raDPSuB-jGhEeSYi2HVWtBwlaPXfia9vZIH299ZhAvtBigrb9jdA3Z7_p1xwqaWYdGLCr2aW_MFEOgwqzqged1jj0cWbghO6sP1oC14AHK1TqCkG6MshpQdE_uouzVSrS0/s320/DSCF1952.JPG" width="219" /></a></div><div style="text-align: center;"><i><span style="font-size: x-small;"> Cucumber Avocado smoothie- this was delicious in every sense of the word. I wanted to order more to go for when I left... </span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_CjKwv9CvCVOenArWmnkJbL6sltLHu3bz2FESdvDZSBTU-96WhBloUadY4_3vhC-2NuF_iBoOqYzMdBrs0Cw1uA-UaB2hJd0PQG18s7YQUKj7CFbS9H3wAH-k0ENeRUj3l2QaaKLxqp0/s1600/DSCF1970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_CjKwv9CvCVOenArWmnkJbL6sltLHu3bz2FESdvDZSBTU-96WhBloUadY4_3vhC-2NuF_iBoOqYzMdBrs0Cw1uA-UaB2hJd0PQG18s7YQUKj7CFbS9H3wAH-k0ENeRUj3l2QaaKLxqp0/s320/DSCF1970.JPG" width="206" /></a></div><div style="text-align: center;"> <i><span style="font-size: x-small;">Prasino Blend-Avocado, pear, apple, lemon, non-fat<br />
yogurt, agave nectar (I had mine with out the agave nectar, but it was still really sweet, I don't like super sweet drinks, but the rest of my table loved it!)</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9QMm05OxyS1HOTFDMooyf7H9ZqALy-7nhIOZ6Ykz6BRkb9uwHK17ZM_bVzmbyNbgMDDKzMEZhyphenhyphenLhkrMMR4Df-3KEx3x98hOYVWgbaJ46TsFOcxKaNSljhiMj7S5LuVuj_Brh-rJphG0/s1600/DSCF1971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM9QMm05OxyS1HOTFDMooyf7H9ZqALy-7nhIOZ6Ykz6BRkb9uwHK17ZM_bVzmbyNbgMDDKzMEZhyphenhyphenLhkrMMR4Df-3KEx3x98hOYVWgbaJ46TsFOcxKaNSljhiMj7S5LuVuj_Brh-rJphG0/s320/DSCF1971.JPG" width="235" /></a></div><div style="text-align: center;"> <span style="font-size: x-small;"><i>Raspberry decaf iced tea</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwhpAnfqXVe74OMdGeCqK2u5lxCC2PyADgAs4O_Xy1tevaDKYW2k17d-dNk8bQRlGHVPwRwjfz0qbSZSp2RpN3owqbUaAIrept13ZiKP43MGIMTYEeXnNbMautUNVvx67DZ7iyI7LumU/s1600/DSCF1972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwhpAnfqXVe74OMdGeCqK2u5lxCC2PyADgAs4O_Xy1tevaDKYW2k17d-dNk8bQRlGHVPwRwjfz0qbSZSp2RpN3owqbUaAIrept13ZiKP43MGIMTYEeXnNbMautUNVvx67DZ7iyI7LumU/s320/DSCF1972.JPG" width="147" /></a></div><div style="text-align: center;"> <i><span style="font-size: x-small;">This was how they brought you your water. I wanted to steal the pitcher!!!</span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmln5-k0iCA-vD9xyzuZunpPtYDzFFB5M2G-4kRfesdXBUzAoOuJ86X72TRROLs_jiyJU4NMmrd5H6uvi5bOGx3K3gO1-HHTO67LD-JlC0ozHGn9Nfl-lhdtmJaELtwvBJeIDh_MEv8-Y/s1600/DSCF1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmln5-k0iCA-vD9xyzuZunpPtYDzFFB5M2G-4kRfesdXBUzAoOuJ86X72TRROLs_jiyJU4NMmrd5H6uvi5bOGx3K3gO1-HHTO67LD-JlC0ozHGn9Nfl-lhdtmJaELtwvBJeIDh_MEv8-Y/s320/DSCF1953.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzLnQkc-y38DPYKuxXvwG-QTNRffbFaC6rIEtcm9kRYm3Tl_H-Z5ydbYr3DyuKfvEZZDgjTNTP9jjGcSvhGvyefP8bdI_4H4N0xylvbHDeEhQsNOhVbu5c6W_PThN7G7eBtJkCIxvPUE/s1600/DSCF1975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnzLnQkc-y38DPYKuxXvwG-QTNRffbFaC6rIEtcm9kRYm3Tl_H-Z5ydbYr3DyuKfvEZZDgjTNTP9jjGcSvhGvyefP8bdI_4H4N0xylvbHDeEhQsNOhVbu5c6W_PThN7G7eBtJkCIxvPUE/s320/DSCF1975.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>Smoked Sockeye Salmon - Spinach, apples, pecans, red onions,<br />
bleu cheese and raspberry vinaigrette</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ8tNwlmObDeOmFPMAw1NFZF6o5oerQly2bfDjzoCXfUh3_itdQPNy5yIzSRM9sGsWqJMC4AyzM_T8SXC-PkmXifinCaigcUQa_XoBBY-SGKrq8ABaUvueuJ9TYu2nOP4DXL1qBAV0pw/s1600/DSCF1954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigJ8tNwlmObDeOmFPMAw1NFZF6o5oerQly2bfDjzoCXfUh3_itdQPNy5yIzSRM9sGsWqJMC4AyzM_T8SXC-PkmXifinCaigcUQa_XoBBY-SGKrq8ABaUvueuJ9TYu2nOP4DXL1qBAV0pw/s320/DSCF1954.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i> Niman Ranch® Beef Burger - Bibb lettuce, tomato, onion,<br />
brioche bun with a side of wedge potatoes- Chipotle aioli, Prasino spice- this was what my yiayia ordered. She loves her burgers. But it was absolutely divine! Perfectly cooked, juicy, full of flavor!</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxkEbqIToijhae7z0XS52ZXDAHQ1ZMdoNvsrhR_pxudzR9DOXXkmZPOTM-lW-8negQXFZU27x2MAL-oImTkPAfKkjxzppBSiwa6DeWKhqiwumeRIItdpvHSvVrp6-2X0ckC1tIee1Ia0/s1600/DSCF1955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxkEbqIToijhae7z0XS52ZXDAHQ1ZMdoNvsrhR_pxudzR9DOXXkmZPOTM-lW-8negQXFZU27x2MAL-oImTkPAfKkjxzppBSiwa6DeWKhqiwumeRIItdpvHSvVrp6-2X0ckC1tIee1Ia0/s320/DSCF1955.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9z2i1EUYu22ARTLN3dxkPfb9RsBK-pPS6E-qFKeN7hhc9MFDsnUzUb3bI1rPQEni2axwV7SSb1gTPuyDmGyF9ZG2k1YFcsjuH2K3iXbpSQ88ObC1MxdvihYwQH6eQcpVhWMp2avRcyY/s1600/DSCF1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"> <span style="font-size: x-small;"><i>Grilled Chicken Caprese - Tomato, bibb lettuce, buffalo mozarella,</i></span></div><div style="text-align: center;"><span style="font-size: x-small;"><i> tomato basil focaccia, balsamic aioli, although my mother substituted multigrain bread. The chicken was very juicy and the buffalo mozzarella was delicious </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp83Y4O3HOQr5C8JdooAx6BCL-2yDZZcUe2sZBjTHylSXuKIqIJ6J2Eq0vjA5wqfCrHUPvbW7pJS8-rVv_60SbL4viW5JM8Fz5OQzfKDiwWDGuN5i6WLkHdNnjmmGF2syiggjeWhylM4/s1600/DSCF1979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYp83Y4O3HOQr5C8JdooAx6BCL-2yDZZcUe2sZBjTHylSXuKIqIJ6J2Eq0vjA5wqfCrHUPvbW7pJS8-rVv_60SbL4viW5JM8Fz5OQzfKDiwWDGuN5i6WLkHdNnjmmGF2syiggjeWhylM4/s320/DSCF1979.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>I also ordered it at one point, but on the foccacia and I added avocado. That day, the salad of the day was a tomato cucumber salad. It had a pretty strong olive flavor, which I didn't care for, so my bf ate it :)</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9z2i1EUYu22ARTLN3dxkPfb9RsBK-pPS6E-qFKeN7hhc9MFDsnUzUb3bI1rPQEni2axwV7SSb1gTPuyDmGyF9ZG2k1YFcsjuH2K3iXbpSQ88ObC1MxdvihYwQH6eQcpVhWMp2avRcyY/s1600/DSCF1977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC9z2i1EUYu22ARTLN3dxkPfb9RsBK-pPS6E-qFKeN7hhc9MFDsnUzUb3bI1rPQEni2axwV7SSb1gTPuyDmGyF9ZG2k1YFcsjuH2K3iXbpSQ88ObC1MxdvihYwQH6eQcpVhWMp2avRcyY/s320/DSCF1977.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyJzMp1bGw4SKet8NRwb8UXrPVjMCOPvyOu_PhI6RoT2bLNTKJM9CMzMyFSLRwkJSDzSDImOvuBA-YkrRCaU9TphcKHhnZvTYW3kw8myFW-kVvXD2pHWwXxuJBpvHLbkvEstI6kiAORo/s1600/DSCF1976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFyJzMp1bGw4SKet8NRwb8UXrPVjMCOPvyOu_PhI6RoT2bLNTKJM9CMzMyFSLRwkJSDzSDImOvuBA-YkrRCaU9TphcKHhnZvTYW3kw8myFW-kVvXD2pHWwXxuJBpvHLbkvEstI6kiAORo/s320/DSCF1976.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBysujy0MbBAMcqnovu5InHlPxML-PS_2B1qhWb2lCYIIwYG-KXay4nVI3HDG5lYbmV_GB8n7CNRLyzgHg5Cnb82Nqkopx1cSUdHl-bIRcyQqnbv0H6jYRd8v12yBa8nqYq9ZMco6Xpbs/s1600/DSCF1957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBysujy0MbBAMcqnovu5InHlPxML-PS_2B1qhWb2lCYIIwYG-KXay4nVI3HDG5lYbmV_GB8n7CNRLyzgHg5Cnb82Nqkopx1cSUdHl-bIRcyQqnbv0H6jYRd8v12yBa8nqYq9ZMco6Xpbs/s320/DSCF1957.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i>Southwest Black Bean Burger - Mashed avocado, pepper jack<br />
cheese, multigrain bun, cilantro poblano cream. I got the avocago cream on the side so I could dip my fries into it as well. Yummmm </i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginox5b3M4gsKKC4ziljE13k_v6b5890ke55dw3cFWqXUR-D8B7d0-tJjTgwNq6fE68i1OAYKtpXFsmGbqVtOTTPT7Vyhudbm176SkSr83ky_ACHgNOeJLqCSqKA7_tFRZ-dO4VvukeNk/s1600/DSCF1973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEginox5b3M4gsKKC4ziljE13k_v6b5890ke55dw3cFWqXUR-D8B7d0-tJjTgwNq6fE68i1OAYKtpXFsmGbqVtOTTPT7Vyhudbm176SkSr83ky_ACHgNOeJLqCSqKA7_tFRZ-dO4VvukeNk/s320/DSCF1973.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><i> This was a special that night. A tomato vodka penne with chicken. Delicious and not heavy at all!</i></span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><i><b><span style="font-size: large;">FINALLY, DESSERT!!! </span></b></i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXcIyCysF_MKefRo_3a5YJPiclkxJe7lp_1fbFzmmwjga-DBvWRHN9wtkMKttY4ImOCGQATqyAEgwSYxuiLV2LM5iXb4hLs18kNwcw8me80Hib4GDFqSrmyysXkNkrdNW00-yfPKyaEM/s1600/DSCF1980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKXcIyCysF_MKefRo_3a5YJPiclkxJe7lp_1fbFzmmwjga-DBvWRHN9wtkMKttY4ImOCGQATqyAEgwSYxuiLV2LM5iXb4hLs18kNwcw8me80Hib4GDFqSrmyysXkNkrdNW00-yfPKyaEM/s320/DSCF1980.JPG" width="320" /></a></div><div style="text-align: center;"> <i><span style="font-size: x-small;">Chocolate cake with a chocolate ganache fillings, caramel sauce, vanilla bean ice cream and fresh fruit.... YUUUUUUMMMMM.</span></i></div><div style="text-align: center;"><i><span style="font-size: x-small;">This was absolutely decadent! I'm so glad I have someone to share it with! </span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFok555ylEDvlemN66j9CIJXU0ypUenuS461cc0iJDoMvgWtAGstE1QS3sD-k9DumcKi_FLPekEp_jydlWNCEEAMAcwAxCqsBuz6kN92_M3Vz7Eu1mlXMFACmppifx7D7OxR5ilVGiqgg/s1600/DSCF1983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFok555ylEDvlemN66j9CIJXU0ypUenuS461cc0iJDoMvgWtAGstE1QS3sD-k9DumcKi_FLPekEp_jydlWNCEEAMAcwAxCqsBuz6kN92_M3Vz7Eu1mlXMFACmppifx7D7OxR5ilVGiqgg/s320/DSCF1983.JPG" width="320" /></a></div><div style="text-align: center;"><i> </i><span style="font-size: x-small;"><i>Strawberry cheesecake, this was so light and airy, so tart and sweet. It was the perfect fruity finish.</i></span><b><span style="font-size: x-small;"><br />
</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VBdhtuWFhVxb6sS0kSRcNOsLW_wJke5sKfB1azCxY1Z8dLJswENeKzhFrRoGMqz_pZQGwosTGPGsm3Z4MYOzK3ul0x0IiJVSeqk5VuYFeLILbk7eg7OshI2jn6SVKd8FCrBAbgGX76o/s1600/DSCF1984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1VBdhtuWFhVxb6sS0kSRcNOsLW_wJke5sKfB1azCxY1Z8dLJswENeKzhFrRoGMqz_pZQGwosTGPGsm3Z4MYOzK3ul0x0IiJVSeqk5VuYFeLILbk7eg7OshI2jn6SVKd8FCrBAbgGX76o/s320/DSCF1984.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><span style="font-size: x-large;"><b><i> ALL DONE!!!!</i></b></span></span></div><div style="text-align: left;"><span style="font-size: small;"><b><i> </i></b></span><span style="font-size: x-small;"><span style="font-size: x-large;"><span style="font-size: small;">I definitely recommend heading out to one of these locations, asap! They are absolutely fantastic, everything about them makes me happy. I can't wait to go back again!!!</span><b><i> </i></b></span></span></div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com2tag:blogger.com,1999:blog-9121026075046070456.post-80068211768823919512010-11-16T10:22:00.001-06:002010-11-16T10:22:00.205-06:00Brown Sugar ShortbreadGosh, I cannot believe how long it's taken me to post these! I made these for my last day at my old job this past June. I loved them. They were ADDICTING. You couldn't just put one in your mouth and be done. Thankfully, I cut them into small triangles so they were little pieces! <br />
They were simple and just perfect. They took no time at all to put together and bake and they were buttery, crumbly, and caramel-y, just like shortbread should be. <br />
According to <a href="http://nightbaking.blogspot.com/">the blog I found these on</a>, you can make them chewy or crunchy. I opted for chewy, but they did still have that crumbly crunchy edge to them. I ony included the directions for the chewy, but if you are interested in the crunchy, check out <a href="http://nightbaking.blogspot.com/2010/06/brown-sugar-shortbread.html">Night Baking's blog</a>.<br />
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<div><b>Brown Sugar Shortbread</b></div><div><b><i>Makes 2- 8" pans</i></b></div><div><br />
</div><div>2 sticks unsalted butter, room temperature</div><div>1 cup brown sugar</div><div>3/4 teaspoon salt</div><div>2 1/4 cups flour</div><div><br />
</div><div>Heat the oven to 325F. </div><div><br />
</div><div>Beat the butter, sugar, and salt until creamy, about two minutes. Do not over mix. Gradually beat in the flour. You may need to work in the last half-cup with your hands. The dough will be stiff.</div><div><br />
</div><div>Divide the dough in half. </div><div> </div><div>Grease two 8" pans (round or square- I used square), line with parchment, and spray the parchment as well. Press half of the dough into one pan and the rest into the other pan. Smooth the top with the bottom of a buttered measuring cup. Prick the dough with the fork in a decorative concentric circle pattern. Refrigerate, uncovered, for 30 minutes.</div><div><br />
</div><div>Bake 25-30 minutes until lightly brown along the edges. Remove and cool for about 5 minutes. You need to slice the shortbread while still warm. If they cool completely, they will crumble. For the chewy bars, run a knife around the edge of the pan to loosen the cookies, then invert the pan; slice into wedges. For the crispy bars, transfer them to a cutting board so you don't cut through the silpat, and then cut all the way through the scored marks. Transfer warm cookies to a rack and cool completely.</div><div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-JbwiSScRMrZy9ri-0UesQMvXJwFI2y0LONkcuiz-6rIVkiIl40pWG3JLXZuO5emPRVuiVYU7ZTvOZCGK7F6ctlQKZIudJ0Dp3YJp1n_RcLlYQ5IDaV9osg_GTkjltCdUcOaK62FJtM/s1600/DSCF17088+%25284%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA-JbwiSScRMrZy9ri-0UesQMvXJwFI2y0LONkcuiz-6rIVkiIl40pWG3JLXZuO5emPRVuiVYU7ZTvOZCGK7F6ctlQKZIudJ0Dp3YJp1n_RcLlYQ5IDaV9osg_GTkjltCdUcOaK62FJtM/s320/DSCF17088+%25284%2529.JPG" width="320" /></a></div><br />
Enjoy!NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com2tag:blogger.com,1999:blog-9121026075046070456.post-22992242329964575042010-11-15T11:00:00.002-06:002010-11-15T11:00:06.856-06:00Happy National Bundt Day!!So it's National Bundt Cake Day!<br />
<br />
Here is a delicious Bundt cake from <a href="http://foodlibrarian.blogspot.com/">The Food Librarian's</a> <a href="http://foodlibrarian.blogspot.com/2009/11/national-bundt-cake-day-november-15th-i.html">"I Like Big Bundts" celebration last year. </a><br />
There are some seriously delicious cakes there, so go check her out! Plus, she'll have her 2010 celebration of bundt cakes done today too, so go check out the new cakes she made this year!<br />
<br />
The recipe itself actual came from <a href="http://blog.streaminggourmet.com/2009/10/04/pumpkin-apple-spiced-bundt-cake/">here </a>but funny, our cakes all look different colored!<br />
<br />
<span style="font-size: large;"><strong>Pumpkin-Apple Spiced Bundt Cake</strong></span><br />
<br />
<strong>Ingredients</strong><br />
2 cups all-purpose flour<br />
1 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 tsp cinnamon<br />
10 Tbsp butter, softened<br />
1 cup brown sugar<br />
2 large eggs<br />
1 cup canned pumpkin purée<br />
2 tsp vanilla extract<br />
2 cups of diced Granny Smith apples<br />
<br />
<br />
<b>Directions</b><br />
<br />
1. Mix dry ingredients in medium bowl and set aside.<br />
2. Preheat oven to 350˚F.<br />
3. In a large bowl, cream the butter and sugar until well blended. Beat in the eggs, one at a time, incorporating each completely. Add the pumpkin and blend well. Add vanilla and blend well. Stir dry ingredients into wet, a third at a time, stirring as little as possible to blend completely. Fold in the apple chunks.<br />
4. Spray Bundt pan generously with nonstick cooking spray. Spread batter evenly in pan. Bake for 45-50 minutes or until cake starts to turn golden brown and whole kitchen smells good. Removed from oven and let cool in the pan for 5-10 minutes. Invert onto a plate and allow to cool completely.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9_jvPwn98PTFZQyhPxpG6FSOQ9PW0tmI_flYue6M42R1Tt3XQXr9olWBkiDamBI5HbnofffCkS1yTvPtjb58mr54UrbKdREp-ZB2XD-Mjxxunvd2jCoryArNbKSuUcYoZoRwR0JXJGc/s1600/DSCF2079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-9_jvPwn98PTFZQyhPxpG6FSOQ9PW0tmI_flYue6M42R1Tt3XQXr9olWBkiDamBI5HbnofffCkS1yTvPtjb58mr54UrbKdREp-ZB2XD-Mjxxunvd2jCoryArNbKSuUcYoZoRwR0JXJGc/s320/DSCF2079.JPG" width="320" /></a></div> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c6_hLVVLvwolvtyLCLT1-SoxqXm0GwUJer-hupsq1y7q66MgFbdpigdFErk8VdTAXGrsTCRRi6PMnAbLiJdbNn-NXh0xcekKmWwGPVIUVq1PbquwY4OCmcU0xMdfMvSGbFVscIVU1LY/s1600/DSCF2102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6c6_hLVVLvwolvtyLCLT1-SoxqXm0GwUJer-hupsq1y7q66MgFbdpigdFErk8VdTAXGrsTCRRi6PMnAbLiJdbNn-NXh0xcekKmWwGPVIUVq1PbquwY4OCmcU0xMdfMvSGbFVscIVU1LY/s320/DSCF2102.JPG" width="320" /></a></div><div style="text-align: center;"> Very moist and soft inside...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKflSpnZT5CtIOmNIML9sekGkNZu40KYtDrVXlIskJpjShvd-bFMtdcjtNF06kEdcIL0F6qMkiyCmwAHZsjCwM0ms-pn6KyvXItjXbtnTOKyoYYRruS_rSH0v7oqB4ZOK2LmGjAaNV6bg/s1600/DSCF2105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKflSpnZT5CtIOmNIML9sekGkNZu40KYtDrVXlIskJpjShvd-bFMtdcjtNF06kEdcIL0F6qMkiyCmwAHZsjCwM0ms-pn6KyvXItjXbtnTOKyoYYRruS_rSH0v7oqB4ZOK2LmGjAaNV6bg/s320/DSCF2105.JPG" width="320" /></a></div><div style="text-align: center;"> Served with my cousin's homemade apple pie</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75dulgdCgHz7JlhHYgV51MMRsIeiqGrTG69S3LJG6PZ8Du1rnk5Eb1woiWI0WS1RWzU68UAELLNqTdbdT7EauSTJshk5l3QemZoe5oK35aF36kpZXD9Pb4XhvUABYjd8vwbXV_Xg7ggU/s1600/DSCF2106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75dulgdCgHz7JlhHYgV51MMRsIeiqGrTG69S3LJG6PZ8Du1rnk5Eb1woiWI0WS1RWzU68UAELLNqTdbdT7EauSTJshk5l3QemZoe5oK35aF36kpZXD9Pb4XhvUABYjd8vwbXV_Xg7ggU/s320/DSCF2106.JPG" width="320" /></a></div><div style="text-align: center;"> And doused with hot caramel. YUUUUUMMMMMM. I could so drink that stuff!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Have a happy and filling National Bundt Day!!!!!</div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-66024521783540539032010-11-14T10:10:00.000-06:002010-11-14T10:16:21.487-06:00My computer issues and a cakeToday, I am going nuts b/c my computer won't read my memory cards form my camera. And I'm beginning to question whether it is the computer or the cards, which is really concerning me... If it is just the computer, I can download the info onto another computer. If it is the card, well, there goes a lot of memories. And I will tell you right now, I will have a damn near heart attack if that happens. My godsister's wedding, my new godson, my KY trip, my best friend's baby shower.... Hundreds of pictures, of memories, lost. <br />
And I'll be honest with you, if they are lost forever, I may just about lose my mind.<br />
<br />
So on that note, I would LOVE it if someone who is pretty smart when it comes to all things technical and who understands the need to preserve these images can please speak up and help me!!!! I can offer you cake!!!<br />
<br />
Or maybe at least a few recipes of cakes? <br />
<br />
Like this one. <br />
<br />
Let me start of by telling you all I had a bit of a problem in the past. I would print recipes, and forget where they came from. I should have just printed them from the website alone, but then you get like thousands of pages printed that you don't need. Or I'd write it down if it's short and sweet. This was before I started blogging. I never thought I would need to know where it came from, as long as I had it to bake it. Of course now that I blog, it's kinda hard to not share these recipes with you all b/c they are good... but I can't give credit where credit is due. <br />
<br />
This recipe was sitting in my stack of copied recipes from a long long time ago. I went apple picking w/ a friend long before I knew what a blog was and copied like a bazillion apple recipes, and only used 5. <br />
<br />
Well I resurrected this one to make not too long ago (note I haven't had time to blog, let alone bake much lately, so some of these were not only printed long time ago, they were also made at least a couple months ago now... I really need a personal assistant!!!).<br />
It's a great cake, very moist and cinnamon-y. The apples had the perfect texture, although next time, I would make the slices into chunks. The slices made it hard to stick your fork into it and just pull out a clean bite. You'd get the slices pulled right out too...<br />
<br />
Ingredients:<br />
<br />
3 cups AP flour<br />
2 cups brown sugar<br />
2 tbsp cinnamon<br />
4 large apples, peeled, cored, sliced and halved (I used Granny Smith, as always)<br />
1 tbsp baking powder<br />
1 tsp salt<br />
4 large eggs<br />
1/2 cup canola oil<br />
1/2 cup unsalted butter, melted<br />
2 tsp vanilla extract<br />
<br />
Preheat your oven to 350 degrees F. <br />
<br />
In a large bowl, toss 1/4 cup of the sugar and all of the cinnamon with the apple slices until well coated. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykgmQNEAGqcUY-N_Ai4FT8lYntL7YLSkFl7AODsB4cUquFoGaECL7qgejsomrBq2DkuIT3CNyogvnY7_PQa3Gb_PBdR2FHlo176dx-Jd22ksTHt88VxByzQ-kosYyBOaI73C7EsL50Xc/s1600/P4250061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykgmQNEAGqcUY-N_Ai4FT8lYntL7YLSkFl7AODsB4cUquFoGaECL7qgejsomrBq2DkuIT3CNyogvnY7_PQa3Gb_PBdR2FHlo176dx-Jd22ksTHt88VxByzQ-kosYyBOaI73C7EsL50Xc/s320/P4250061.JPG" width="320" /></a></div>In your mixing bowl, mix the flour and sugar, along with all of the baking powder, salt, eggs, oil, butter, and vanilla extract. Mix on medium-low speed for about two minutes or so, until the mixture is smooth.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QLHeheQI8mVvK0J5f5Fjv5MwDijokPGxu4EjYAqphWHwMDHUXewdQxjAuDWuuCK95uzuIP8O1DohHhCOuasEHvdLNgNFq7Py8oZB8FVVt93d613rVl3a1jA5g6mIuLcwFhWgb0_kO7U/s1600/P4250063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Pour half of the batter in the greased angel food cake pan. Spread the batter with a spoon to make sure it is an even layer. Top this with half of the sliced apples. Try not to let the apples touch the sides of the pan or the tube. Then spread the other half of the batter over the apples evenly. On top of this, place the rest of the apples. Again, take care to keep them from touching the sides of the pan or the tube.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QLHeheQI8mVvK0J5f5Fjv5MwDijokPGxu4EjYAqphWHwMDHUXewdQxjAuDWuuCK95uzuIP8O1DohHhCOuasEHvdLNgNFq7Py8oZB8FVVt93d613rVl3a1jA5g6mIuLcwFhWgb0_kO7U/s1600/P4250063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_QLHeheQI8mVvK0J5f5Fjv5MwDijokPGxu4EjYAqphWHwMDHUXewdQxjAuDWuuCK95uzuIP8O1DohHhCOuasEHvdLNgNFq7Py8oZB8FVVt93d613rVl3a1jA5g6mIuLcwFhWgb0_kO7U/s320/P4250063.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Bake the cake for one hour, until a toothpick inserted deeply in the center comes out with little pieces of the cake sticking to it (check after 50 mins, depending on your oven). If the top of the cake is browning too quickly, lightly cover it with foil about halfway through the baking time.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Remove from the oven and let cool in the pan for about 30 mins. Use a butter knife to loosen the edges from the cake pan.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXJDhIh-3r_zOFbx54QjAbTK7XjH3_u4h-noxDbtX5BFogCWvlbV62FFtSMv5MZkVHg9cJk8LL_Vii2MEgXOie1ZasKoujxLmNWU3tXCZ4K6Tx4ewlaX7ul0mn2iRcD-f85FGZRGSF-Q/s1600/P4250069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizXJDhIh-3r_zOFbx54QjAbTK7XjH3_u4h-noxDbtX5BFogCWvlbV62FFtSMv5MZkVHg9cJk8LL_Vii2MEgXOie1ZasKoujxLmNWU3tXCZ4K6Tx4ewlaX7ul0mn2iRcD-f85FGZRGSF-Q/s320/P4250069.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2J997N0EbKFphrLb30sZ6W-zY2RUp3JVTK-mkmypblYMkDwcBI1ve-DM3Pj4DbCWozdil93mBEh_vrIhNZ58L4mVDnFv3rZkEPJCY2WbDb43JW3Lp4BJyhqMFKMzQ3lXN0QZo_wtb1FE/s1600/P4250074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2J997N0EbKFphrLb30sZ6W-zY2RUp3JVTK-mkmypblYMkDwcBI1ve-DM3Pj4DbCWozdil93mBEh_vrIhNZ58L4mVDnFv3rZkEPJCY2WbDb43JW3Lp4BJyhqMFKMzQ3lXN0QZo_wtb1FE/s320/P4250074.JPG" width="320" /></a></div><br />
Let it cool completely, then serve!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvEvqDP30CTZUuqSHiwOas7hlHuTEaKBd_4EwGird-uyiukhzkrKtvpe_fJ7MJ-C_e7jfKuvMi5KOnWGWN2yqsIKmXZoO-W9t418xIkdJJVvua-uvU2Xse8ouO1K-QyqBRZ8k3zAjvaA/s1600/P4250084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLvEvqDP30CTZUuqSHiwOas7hlHuTEaKBd_4EwGird-uyiukhzkrKtvpe_fJ7MJ-C_e7jfKuvMi5KOnWGWN2yqsIKmXZoO-W9t418xIkdJJVvua-uvU2Xse8ouO1K-QyqBRZ8k3zAjvaA/s320/P4250084.JPG" width="320" /></a></div><br />
Off to try and figure out my computer and camera... Wish me luck!NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-58065910497327654562010-09-07T13:15:00.001-05:002010-09-07T13:15:00.697-05:00Zucchini ribbon pastaYou know what one of my favorite tools is in the kitchen? A julienne peeler. OMG, I love this thing. I use it for salads, carrot cake, zucchini bread, pastas, omelets.... damn near everything. It's way better than a large grater. WAY better.<br />
<iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?t=theswestu-20&o=1&p=8&l=bpl&asins=B0000CCY1S&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="height: 245px; padding-right: 10px; padding-top: 5px; width: 131px;"></iframe> <br />
This is actually the one I own. I love it. Since it is super sharp, it has a safety cover that flips one way to cover the blades and the other way to use it. You'll never lose it b/c it's part of the design. Nice, huh?<br />
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I remember seeing pasta like this once, but didn't see a recipe for it or anything, so I wasn't sure how it would work. How would you get the zucchini ribbons to be soft enough for it to curl with the pasta? Well, I tried something out, and yum. Perfect. I love this stuff. The best part is the crunch from the zucchini adding a different texture to a boring pasta. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitum0vKOcKTCjhAg2oY3HbQTSRfxy5SsrSkcQ2JHH3Dc0YXZSYNs5OzoQLNk-a1EeXSQxWZ92e7gyH8DYWP5FBB6kWnaBF2LhsfGHqhnzqwsMvtb1GB6DMV4rDT2vnYxE_GuV3yxkvx2E/s1600/DSCF1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitum0vKOcKTCjhAg2oY3HbQTSRfxy5SsrSkcQ2JHH3Dc0YXZSYNs5OzoQLNk-a1EeXSQxWZ92e7gyH8DYWP5FBB6kWnaBF2LhsfGHqhnzqwsMvtb1GB6DMV4rDT2vnYxE_GuV3yxkvx2E/s320/DSCF1850.JPG" /></a></div><br />
<br />
Ingredients:<br />
<br />
1lb of whole wheat linguine<br />
2 medium sized or 1 large zucchini<br />
Whole head of garlic (or half, if you don't like lots of garlic)<br />
2 small shallots<br />
Olive oil <br />
Sea Salt, to taste<br />
Fresh cracked pepper<br />
Crush red pepper flakes (about 1-2 tsp, depending on your taste)<br />
Grated Parmesan cheese<br />
<br />
Boil a pot of water with table salt to flavor the water. Cook pasta to al dente, as directed on the package. <br />
<br />
Heat olive oil in a large pan. Use enough to coat the bottom of the whole pan. <br />
Chop the garlic into nice sized chunks, thinly slice the shallot. Saute the garlic, shallot and red pepper in the pan, but don't burn the garlic! Take off the heat if it is done before the pasta is. <br />
Julienne the zucchini into long strips to match the pasta. When the pasta is done cooking, drain. Let the pasta sit in the colander (toss with cold water to prevent sticking). Coat the pot with a layer of olive oil and heat. Once it is well heated, toss the pasta and julienned zucchini together with the heated oil. This will cook the zucchini just enough. <br />
Toss the garlic, shallot and red pepper oil mix into the pasta and toss again. <br />
Add as much or as little grated cheese as you'd like. Sprinkle some sea salt and fresh cracked pepper to taste. <br />
<br />
This is such an easy and quick dinner. You'll really enjoy the added crunch and flavor of the zucchini ribbons in the pasta. Something different than the normal boring chunks of veggies :)NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-73305823416051112892010-09-05T12:49:00.001-05:002010-09-05T12:49:00.574-05:00Greek pasta saladOkay, so this is another old recipe that has been sitting around waiting to be posted. Summer is pretty much over, and I'm just getting around to posting it. I took these pictures in May, btw... Oops. <br />
<br />
Anyways, this is a simple pasta salad that is soooo good. It's Greek, of course and in all honesty, the only pasta salad in the world I like. I know, I'm a nut.<br />
<br />
And it was a hit at my friend's birthday party! I don't use vinegar in this pasta salad, I use lemon juice as my acid. It's adds a brighter flavor to the pasta salad, but it's mellowed out by the olive oil, so it's not really tart. <br />
<br />
Anyways here ya go!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoyiLpDk7E0NXMQevLt8mmAYMDRyLIm5h5qC0i-WeOgrmgeN5PNVZAuPVKklrlAFX73gxNwSg4nfKk3yd_aB_3HAODsN2wQWxU6vuL2DpCRFTKkzrObQ8EepKtwBMVB3vsLn3ByXqP24/s1600/DSCF1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoyiLpDk7E0NXMQevLt8mmAYMDRyLIm5h5qC0i-WeOgrmgeN5PNVZAuPVKklrlAFX73gxNwSg4nfKk3yd_aB_3HAODsN2wQWxU6vuL2DpCRFTKkzrObQ8EepKtwBMVB3vsLn3ByXqP24/s320/DSCF1517.JPG" /></a></div><br />
Greek pasta salad<br />
<span style="font-size: x-small;"> </span><br />
Ingredients:<br />
1 lb orzo pasta, fully cooked, rinsed with cold water and tossed with a splash of olive oil before it is cold<br />
1/2 lb of cherry tomatoes, halved<br />
4 oz container of crumbled plain <a href="http://www.athenos.com/ProductInfo/crumbfeta_re.aspx">Athenos feta cheese</a><br />
Handful of chives, chopped<br />
2 seedless cucumbers, skin off and cut into 1/2 thick triangles<br />
1 tsp Garlic Garlic (from <a href="http://www.tastefullysimple.com/shopourproducts/allproducts/garlicgarlic163108.aspx">Tastefully Simple</a>)<br />
Fresh squeezed lemon juice, about 2-3 lemons <br />
Olive oil<br />
Dried oregano, basil and parsley. Use your own judgment on these. I only used about a quarter sized amount of each poured into my palm.<br />
Lots of fresh crack pepper<br />
Dash of sea Salt<br />
Sprinkling of crushed red pepper, optional <br />
<br />
After you cook the orzo, rinse briefly with cold water to keep from sticking and to cool off. Before the pasta is completely cooled, toss in a splash of olive oil to flavor the pasta. <br />
I will also toss in the dried herbs, fresh pepper, crushed red pepper (if using) salt and Garlic Garlic, so they can stick to the pasta better and flavor it up too. You may need to drizzle more olive oil if it looks dry. <br />
Toss all of the veggies and chives together, letting the juices of each blend together. Toss in the lemon juice.<br />
Let each bowl sit out, covered with some plastic wrap. Let it sit for an hour or so. Once they've both had a chance to sit, get a bigger bowl and toss it all together. <br />
My suggestion to you is to make this the night before and let it sit in the fridge, covered, overnight. <br />
Take it out a couple hours before use. Taste it. Is it too dry? Toss in a bit more olive oil. Does it need salt, more pepper? A bit more lemon, perhaps? Do all of this now, so that way it has a couple of hours to sit. Remember, the flavors are more prominent after it has been sitting a couple of hours. I do not add the feta until right before serving. This helps keep the acid from breaking down the cheese. And the feta is certainly more potent and flavorful if added just before serving. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY11uBXUuBgLsIx89RSJMXtRIUWrtX7dfHSZ-zUqsFL7bHYADTs4sBDOEUNg1wYm6xXitlCVT329ROwimVNqTAFhfEaxuzQXbIzHIOZbJ9v6TD4nmlrb2GdD0uMYgw-cRgCLvuL_nymiA/s1600/DSCF1516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY11uBXUuBgLsIx89RSJMXtRIUWrtX7dfHSZ-zUqsFL7bHYADTs4sBDOEUNg1wYm6xXitlCVT329ROwimVNqTAFhfEaxuzQXbIzHIOZbJ9v6TD4nmlrb2GdD0uMYgw-cRgCLvuL_nymiA/s320/DSCF1516.JPG" /></a></div><br />
Enjoy!NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-51413926221536949792010-09-04T12:46:00.000-05:002010-09-04T12:46:58.914-05:00Bella Sera-something totally unexpected!First off, I have to say, I am SOOOO behind. Like stuff from May behind. Ouch. But I have been crazy busy, working out, working on the house and just plain working. <br />
<br />
But when I get the rare chance like today to post, I'm going to!!! I certainly have more than enough to post about!<br />
<br />
This post will be relatively brief compared to some of my past reviews, but that's ok. For our one year anniversary, I bought my bf tickets to go see Ron White. I am personally not a fan, but I know he loves him, so I knew he'd love to go. He grew up in Schiller Park, close to the Rosemont Theater where he was performing. <a href="http://www.yelp.com/biz/bella-sera-restaurant-and-lounge-schiller-park">Bella Sera</a> is actually a restaurant inside a hotel, near O'Hare airport. BF passed it everyday on his way to and from work for years. He's always wanted to try it, so since we were heading out there, we went. <br />
<br />
I wasn't all that impressed walking in. It's in a Quality Inn, not a Hilton or Marriot, so you kinda wonder... hmm... is this gonna be a dump?<br />
Well, no one was sitting in the restaurant, but being it was still early on a Friday night, that wasn't so off for us. There were a handful of people at the bar. We got seated and our server was very enthusiastic about the menu. Sweet girl, we really kinda thought that she was being so enthusiastic b/c she saw the unsure looks on our faces and didn't want us to run. :)<br />
<br />
So I ordered roasted chicken and grilled veggies drizzled with a balsamic reduction. BF ordered linguine pasta with broccoli and green peppers (weird right? It was a create your own pasta... he picked it!) and a garlic oil sauce. I'll be honest with you, I seriously thought this was going to come out w/ some boring old veggies that were way over cooked, next to dry chicken. Wow, I have to say I was sooo wrong! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb39OIClMJwaSABiHm7e54PJksCygk0KxMs1dCaAD_JEqxmcT_3f_NtL5HsZZXjPU1AS6oNQIKr96n27EApQu8exJxkFZSjAl0JDNLQ9f5BtT22hj2HFG8SwNLCe8TnuaVIsA4StzFYo/s1600/DSCF1601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb39OIClMJwaSABiHm7e54PJksCygk0KxMs1dCaAD_JEqxmcT_3f_NtL5HsZZXjPU1AS6oNQIKr96n27EApQu8exJxkFZSjAl0JDNLQ9f5BtT22hj2HFG8SwNLCe8TnuaVIsA4StzFYo/s320/DSCF1601.JPG" /></a></div>Look at that! Now when our server was adamant this was the best chicken and veggies in the world, I was like, yeah ok. But OMG. I saw it and knew that whoever made this took <i>care</i> in what they were preparing. I was hooked before I even took a bite. <br />
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Take a closer look---<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KG5M015OsFN8dSr5t5EXE3osoI4RKuACmCjcdItEcVMlOdc1XJhttoNNxALYy1Bm5xMau_kTRnbCPuy65c4TvTC6LkV-yN2fEjiy5KYOmZreTgyr1YGUcyXGYkUB3YVCT4Wupio_P1U/s1600/DSCF1602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-KG5M015OsFN8dSr5t5EXE3osoI4RKuACmCjcdItEcVMlOdc1XJhttoNNxALYy1Bm5xMau_kTRnbCPuy65c4TvTC6LkV-yN2fEjiy5KYOmZreTgyr1YGUcyXGYkUB3YVCT4Wupio_P1U/s320/DSCF1602.JPG" /></a></div>Everything was perfectly cooked. The bottom layer is a whole potato, cut into four thick slices. They were not mushy, but by no means were they hard. They were perfect to hold up the rest of the dish and tasted amazing, especially with the juices from the chicken on top of it soaking into it. <br />
The chicken is the next layer. My only complaint was that the half chicken was skin-on, bone-in, but honestly, it was not a big deal. I think it kept it juicer. <br />
The tomatoes were so plump and juicy. I LOVE grilled tomatoes. LOVE LOVE LOVE them. They were piping hot when I bit into them and they were flavorful and bright tasting and JUICY... like dripping down my chin juicy. Yum. <br />
The zucchini and yellow squash were also perfect. The red onions were a nice touch, draped throughout, adding another of my favorite flavors. <br />
The balsamic reduction was delicious. Sometimes, I find they can be too sweet or too tart. This one had the perfect balance b/w the two. It was thick enough to keep the flavor on the food, but not to thick that you felt it like gel. I've had a balsamic reduction that was for thick; it's gross. <br />
<br />
BF's dish was good too, although, you could tell he was majorly jealous of mine. When when he tried it, you could see the hesitation in his eyes before he said no to a second bite...<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3XxXZPkLH5l_ViE9FpFkXtV8DjyFxSHzrsOKrtg77e66LP_zHCYCPGHhbNWkvD37rTJyZw-bAO6GKqFq6e6PrUvaXPj7nJl1eKGHrU8i5iMihtkzcUtq2a9qEXUl_Kt0QcDEWMdD4HI/s1600/DSCF1603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3XxXZPkLH5l_ViE9FpFkXtV8DjyFxSHzrsOKrtg77e66LP_zHCYCPGHhbNWkvD37rTJyZw-bAO6GKqFq6e6PrUvaXPj7nJl1eKGHrU8i5iMihtkzcUtq2a9qEXUl_Kt0QcDEWMdD4HI/s320/DSCF1603.JPG" /></a></div>His pasta was full of garlicky flavor, something we both love. There is not enough garlic on dishes sometimes, I feel. But this one wasn't overloaded to the point of that garlic kick that you can get with not full cooked garlic. It was that buttery garlic flavor that you get from roasting or sauteing it. <br />
He <i>inhaled</i> the pasta. The broccoli was perfectly cooked, no hard crunchy pieces, but not so soft it was breaking when you picked it up with your fork. I could have done w/out the green peppers, but I wasn't eating it... It was not so thickly covered in oil that it dripped from the pasta when you put it in your mouth, but it was enough so that it was not dry. And of course he added fresh grated Parmesan cheese. The man can't have anything Italian with out fresh grated Parmesan cheese.<br />
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All in all, we loved this place. I was full when it was done, but still wanted more. I felt like I didn't want the eating to stop, it was that good. Whether you live in Chicago, or are here on vacation, it's definitely a place to try! NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com0tag:blogger.com,1999:blog-9121026075046070456.post-82240943608152986442010-08-07T16:40:00.000-05:002010-08-07T16:40:34.014-05:00Oreo Cheesecake cupcakesSo I made these in MAY... yeah, I know. I make lots of stuff, but never have time to post it!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>It's been over a month since my last post b/c I've been super busy with my new job and my new workout regime!!! (These cupcakes are pre-workout craze) I started a new job one month and a day ago. I work for an insurance company that writes policies for specialty lines. I handle claims, which I did before, but this is a whole different monster! It's definitely fun, I love working in the city, where there is sooooo much good food! And the people are great. I'm so lucky that when I left my family at ELCO, I managed to find a good fit with Tower Group. <br />
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I've also started out a whole new lifestyle in regards to what I eat, how I workout and essentially, how I take care of myself. I joined XSport Fitness and I work out 5-6 times each week, which includes once a week with my trainer, Jason. I feel great!!! <br />
So I've been super busy this last month, but I'm hoping to get back in the sing of things, and post some of these GREAT recipes I've been trying out. <br />
<br />
These are obviously not healthy in any way, but they are deliciousness in a cup!!! Who doesn't love Oreos? YUM!<br />
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I also made the <a href="http://nikisbakingspot.blogspot.com/2010/05/cannoli-cupcakes.html">Cannoli cupcakes</a> and bacon chocolate chip cookies (that recipe will be posted below as well)<br />
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<span style="font-size: large;"><b>Oreo Cheesecake Cupcakes</b></span><br />
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<b><span style="font-size: large;"><span style="font-size: small;">Ingredients:</span></span></b><br />
<span style="font-size: large;"><span style="font-size: small;">42 regular Oreos, 30 left whole and 12 coarsley chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 lbs of cream cheese </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup sugar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp pure vanilla extract</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 large eggs, room temp and lightly beaten</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup sour cream</span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;"><b>Directions:</b> </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Preheat oven to 275 degrees F. Line standard muffin tins with paper liners. Place one whole Oreo cookie in each cup.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">With an electric mixer on medium-high speed, beat cream cheese until smooth, scraping the sides as needed. Add sugar and beat until combined. Add vanilla. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Drizzle in the eggs, a little bit at a time. Keep scraping the sides as needed to make sure everything is fully combined. Beat in sour cream. Stir in chopped cookies by hand. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Pour batter into the cookie-filled cups evenly. Bake about 22 mins, rotating half-way through. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Transfer to wire racks to cool completely. Refrigerate, in the tins, at least 4 hours or up to overnight. Remove from tins just before serving. </span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">EAT!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxj6j3I2OOFMjCTWNNfe_5Ey3jO58UfrBAafQrvaqDnQpEpBzGUUmpeVEA8vWeOXOj-owaHsrgj3-sMapYt5o4bJw_oXMdypTHQBfRtbpEshjnKDwWxem30QUJ7Mh34RL0lSlf93Je10/s1600/DSCF1435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSxj6j3I2OOFMjCTWNNfe_5Ey3jO58UfrBAafQrvaqDnQpEpBzGUUmpeVEA8vWeOXOj-owaHsrgj3-sMapYt5o4bJw_oXMdypTHQBfRtbpEshjnKDwWxem30QUJ7Mh34RL0lSlf93Je10/s320/DSCF1435.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCXu3jCoY_jqG0deV_DA206tryMeuvJ01Cf9QkBunILJGT-RxeZsjAu992rZzR3Zd_ClGdvIKwabK0nY8JKf1frZEzcY_AiPVYNgnp83SqG_0NYjNT8HVULLEv1tugovz-Dct4tyhp-E/s1600/DSCF1440.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCXu3jCoY_jqG0deV_DA206tryMeuvJ01Cf9QkBunILJGT-RxeZsjAu992rZzR3Zd_ClGdvIKwabK0nY8JKf1frZEzcY_AiPVYNgnp83SqG_0NYjNT8HVULLEv1tugovz-Dct4tyhp-E/s320/DSCF1440.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuX_chF2teUb6v17G3aVW0jmGiAf8-z2m0_WPFB8D6gtRNsSXNlZQuCztTJvTOLcUacNr9_itH0l_lcNY9OUn23b4VmjEDydqaPXsdO5jYWZ6h2oNPdYi3KTwCM64zSqD952SuvjdtVA/s1600/DSCF1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsuX_chF2teUb6v17G3aVW0jmGiAf8-z2m0_WPFB8D6gtRNsSXNlZQuCztTJvTOLcUacNr9_itH0l_lcNY9OUn23b4VmjEDydqaPXsdO5jYWZ6h2oNPdYi3KTwCM64zSqD952SuvjdtVA/s320/DSCF1441.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1q8yhjJgI78h1g4hwt2EmejdcZlXutvrTjnkjqUorbCoGr9nHjI2VPvoZfB1967Pnwjtb4xMMtKJ8rvw4WRfmli5R4knLDL8hE_ZrTvB2cm9oQR1jchpsIs8BUEGlFhYX7X7s-5DMOA/s1600/DSCF1503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB1q8yhjJgI78h1g4hwt2EmejdcZlXutvrTjnkjqUorbCoGr9nHjI2VPvoZfB1967Pnwjtb4xMMtKJ8rvw4WRfmli5R4knLDL8hE_ZrTvB2cm9oQR1jchpsIs8BUEGlFhYX7X7s-5DMOA/s320/DSCF1503.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUwfFF-tMcR7hfeuyTXqw3I3C9DYAXN-hQ81E6yqijaC_i4eKIrstOyASYw7ivdITZ9Qx9u5KzgeAW9QlpX4E85CAiMvPQ1Q_vh6Ah53etGCI-GoTNJLZD_zqhLcoqCNk6104IeUtDqQ/s1600/DSCF1514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUwfFF-tMcR7hfeuyTXqw3I3C9DYAXN-hQ81E6yqijaC_i4eKIrstOyASYw7ivdITZ9Qx9u5KzgeAW9QlpX4E85CAiMvPQ1Q_vh6Ah53etGCI-GoTNJLZD_zqhLcoqCNk6104IeUtDqQ/s320/DSCF1514.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStFOanoAcZTUXju11F9TMj3Sb-usYOoGXGES2pTyiAPCF_GegQlVxTKLIVOZvRnIjpZPXQy_iiYnsf2S07nWtLa7RRMTRK2UMpi29vmzRPwar-WcWvYnCd2oWol3qCW13MjPXsLeZ9BM/s1600/DSCF1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiStFOanoAcZTUXju11F9TMj3Sb-usYOoGXGES2pTyiAPCF_GegQlVxTKLIVOZvRnIjpZPXQy_iiYnsf2S07nWtLa7RRMTRK2UMpi29vmzRPwar-WcWvYnCd2oWol3qCW13MjPXsLeZ9BM/s320/DSCF1484.JPG" /></a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"> </span><b> </b><span style="font-size: x-small;">Doesn't it look like a sad face?</span></span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: small;">Candied Bacon Chocolate Chip Pan Cookies with vanilla pudding</span></span></span></div><div style="text-align: left;"><br />
</div><strong>Candied bacon<br />
</strong>1 package thick cut bacon (about 10 strips)<br />
brown sugar for sprinkling<br />
<br />
<strong>Chocolate chip pudding dough<br />
</strong>2 1/4 cups flour<br />
1 tsp baking soda<br />
1 tsp salt<br />
1 package vanilla pudding mix (four serving sized)<br />
1 cup butter, softened<br />
1 1/2 cups brown sugar<br />
1 tsp vanilla<br />
2 eggs<br />
1 bag of chocolate chips<br />
<br />
To make the candied bacon:<br />
Preheat the oven to 350 F. Lay bacon on a parchment covered baking sheet so they are not overlapping. Sprinkle about 2 tsp brown sugar evenly on each strip of bacon.<br />
Bake for 12 minutes, remove from oven, flip bacon and drag it through the syrupy liquid that’s collected on the baking sheet. Put the bacon back in the oven for another 12-15 minutes, until it is fully cooked and very dark. Remove the strips from the sheet and cool on a wire rack. After they have cooked, chop them into tiny pieces.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSVR7ZyN_fEA-sSp1N1UK7t-541amuSxU8ltOHwLLmJxt5w809WMmET7eWXGUUp96p1bX4LjOtek-fUswFqE3-qzP38hByWLsxSsxVn_4vvHyA2r6M5GzX6IQil_8022l6qBpLE-qc5s/s1600/DSCF1421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdSVR7ZyN_fEA-sSp1N1UK7t-541amuSxU8ltOHwLLmJxt5w809WMmET7eWXGUUp96p1bX4LjOtek-fUswFqE3-qzP38hByWLsxSsxVn_4vvHyA2r6M5GzX6IQil_8022l6qBpLE-qc5s/s320/DSCF1421.JPG" /></a></div><br />
To make the cookies:<br />
Combine flour, baking soda, salt and vanilla pudding mix in a small bowl. Beat butter, sugar and vanilla with an electric mixer. Add eggs, one at a time, beating well. Gradually beat in flour mixture. Stir in chocolate chips and bacon pieces.<br />
Spray a cookie sheet with canola oil spray. <br />
Spread dough onto the baking sheet and bake at 375 degrees F for aprx 12-15 minutes. I go a little less than that because I like soft gooey insides. <br />
Cool completely on a wire rack. Cut into squares.<br />
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<div style="text-align: left;"><span style="font-size: large;"><span style="font-size: x-small;"><span style="font-size: small;"> These were such a hit with the kids. Every one of them were like "ew" when they heard me talk about them. And then they tried them... Boy, were they devoured!!!</span></span></span></div>NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com1tag:blogger.com,1999:blog-9121026075046070456.post-33132523045620982562010-07-01T12:00:00.000-05:002010-07-01T12:00:00.461-05:00Plantain Cafe, Bolingbrook, ILSo, it was some time ago that I went to <a href="http://plantainlatincafe.com/index.html">Plantain Cafe</a> for the first time, but that's ok. I knew I'd get to this post sooner or later! I remember it all, so it's all good!<br />
Plantain Cafe is a Puerto Rican/Mexican restaurant in Bolingbrook, IL, located so close to the Bolingbrook IKEA store. You may be tempted eat in IKEA's restaurant for those CHEAP prices, but let me tell you, this place is the place to go!<br />
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We had a ton of food! I went with my sister Katie and her boyfriend Freddie after we saw Alice in Wonderland at the IMAX in 3D. It was pretty cool, btw.<br />
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The food was awesome, although I kinda wanted my sister's sandwich after trying it! It was so good!<br />
Sorry about some of the pics... I forgot to snap some pics before we started eating :) <br />
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I had the<b> <span style="text-decoration: underline;">Caribeña</span></b>- Roasted pork, mixed greens, grilled pineapple, chihuahua cheese, avocado spread<br />
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You have a choice of plantain chips or fries. I'm not a huge fan of plantain chips, so I stuck w/ fries. <br />
The sandwich is so good. The pork is thinly sliced, the pineapple is juicy and tart. The sauce is has a kick w/out being spicy. So good!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlwMOvQ0d4EOMRiy9u05UObyBkUNncW1oRilYIiyIHcpqZ_1lRGYkQ0YzxByWupF15j_xkcqWaqmIvTTfGWJWvvNF0ZD9hfzs3d8_FHALMiFAbxNaBMXWUxlDF_2QO31fKdQ8G0xWBQ8/s1600/DSCF1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMlwMOvQ0d4EOMRiy9u05UObyBkUNncW1oRilYIiyIHcpqZ_1lRGYkQ0YzxByWupF15j_xkcqWaqmIvTTfGWJWvvNF0ZD9hfzs3d8_FHALMiFAbxNaBMXWUxlDF_2QO31fKdQ8G0xWBQ8/s320/DSCF1041.JPG" /></a></div><br />
I also had and empanada, the <span style="text-decoration: underline;"><span style="font-weight: bold;">Tinga</span></span>- Skirt steak, chipotle, tomato sauce, onions, corn masa<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfVfPz1My4Gkf1tG9-JEZUL4kt2aZKULWd2e0BzrYOp5jwL52MBTxtnIs36SRWtQW09V4NZaMgNnvU4Xr8R51pdGOGrw2taQ9i2Bf8jpbbh_QEzUK2GNafPOYIkH6dYioXs2kYYIRjs/s1600/DSCF1042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtbfVfPz1My4Gkf1tG9-JEZUL4kt2aZKULWd2e0BzrYOp5jwL52MBTxtnIs36SRWtQW09V4NZaMgNnvU4Xr8R51pdGOGrw2taQ9i2Bf8jpbbh_QEzUK2GNafPOYIkH6dYioXs2kYYIRjs/s320/DSCF1042.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iSLY-fMFWVWAJ0TWsVALZavHKZNL6fV2LUqLtFxp58mioJj-V2RDnwzyweGtgLCTQAjtc0AQ7jZHZvC_3cZ_XhJL3RxRw4d9I1IyVc0EGNdkQLlEyyz17v1qyr0ZtUOQcwfl3IhGFKM/s1600/DSCF1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iSLY-fMFWVWAJ0TWsVALZavHKZNL6fV2LUqLtFxp58mioJj-V2RDnwzyweGtgLCTQAjtc0AQ7jZHZvC_3cZ_XhJL3RxRw4d9I1IyVc0EGNdkQLlEyyz17v1qyr0ZtUOQcwfl3IhGFKM/s320/DSCF1043.JPG" /></a></div> The dough was so flaky and soft. The filling was delicious, again it had a kick w/out being spicy. So good!<br />
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Katie had the <span style="text-decoration: underline;"><span style="font-weight: bold;">Sonora</span></span> - Steak, mixed greens, onion, poblano peppers, chihuahua cheese, avocado spread<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8k1pO5HDO9eJM2HFROKLkYSHiIvvY9YSrn4CWTQutK4PL-hXj3PZUN-NYBY73nf4MgNpQNQLks6xNQYnWBEKJq3o6U_5calveC014c5wMbjuBARhJXwAsY30WaaETQjVJ-1CKzy7bto/s1600/DSCF1037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF8k1pO5HDO9eJM2HFROKLkYSHiIvvY9YSrn4CWTQutK4PL-hXj3PZUN-NYBY73nf4MgNpQNQLks6xNQYnWBEKJq3o6U_5calveC014c5wMbjuBARhJXwAsY30WaaETQjVJ-1CKzy7bto/s320/DSCF1037.JPG" /></a></div> Yum, this was GOOD. Juicy and delicious. I'd go back to get this, for sure!<br />
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Freddie had a lot of stuff... He had a tamale, the <span style="text-decoration: underline;"><span style="font-weight: bold;">Pork</span></span> - Stone ground corn and pork served with red salsa and <span style="text-decoration: underline;"><span style="font-weight: bold;">Arroz con Gandules</span></span> - Rice with green pigeon peas<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOCpzBmrF6C45xYDwtyBRr6oew8DBugkEsBsQjrwOr7m8Q30OR0pMe4J7CcBet6YNu0PvfN1rfddKgVxtNlVSBFyA9V5QOzx7v0T3cc8TBPhBqyAIvrPI61M3L-aLUXibdKNU-vftITg/s1600/DSCF1039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOCpzBmrF6C45xYDwtyBRr6oew8DBugkEsBsQjrwOr7m8Q30OR0pMe4J7CcBet6YNu0PvfN1rfddKgVxtNlVSBFyA9V5QOzx7v0T3cc8TBPhBqyAIvrPI61M3L-aLUXibdKNU-vftITg/s320/DSCF1039.JPG" /></a></div><br />
And <span style="text-decoration: underline;"><span style="font-weight: bold;">Relleno de Papa</span></span> - Potato stuffed with chorizo sausage & cheese, black bean sauce, chipotle cream<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kOAKr85aYCZ6q_IchvTTDbm6mYYxFwQ5XWgvcU3yxlp__GI2awLZaITXpWXzz3nSh03l_L3QK3mKQTCt41eTAH55R2duzLY6qjERuMhAcHukpyYaAwQY3QBdRZKUZ9iC__DWiZBKPs4/s1600/DSCF1040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kOAKr85aYCZ6q_IchvTTDbm6mYYxFwQ5XWgvcU3yxlp__GI2awLZaITXpWXzz3nSh03l_L3QK3mKQTCt41eTAH55R2duzLY6qjERuMhAcHukpyYaAwQY3QBdRZKUZ9iC__DWiZBKPs4/s320/DSCF1040.JPG" /></a></div> They also had some fresh juices. I can't remember them all, but they let you try them before you pick with one. Three of the four we tried were really good and it was hard to pick one. But I managed to. :)<br />
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I would say this is definitely a place to try if you live out there or drive out that way for anything in particular (like going to IKEA). I don't know if you'd drive out there just for the cafe, but hey, to each their own right? I mean, I drive out to places just to try the food, even if nothing else is around there... But I am a nut :)NikiTheohttp://www.blogger.com/profile/13436268249499568353noreply@blogger.com3