tag:blogger.com,1999:blog-8039922124585333962024-03-13T00:49:50.763-06:00Nom Nom *CHOMP*A Sinful Spoonie's Food Fantasies.JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-803992212458533396.post-61218869126584481772014-04-19T08:00:00.000-06:002014-04-19T08:00:02.588-06:00Gluten-Free Caramel Chocolate Cookie Bars<div dir="ltr" style="text-align: left;" trbidi="on">
It used to be, during Passover, you had some matzo and some macaroons and you were grateful for it. Now, Passover recipes are all kinds of fancy. I was kind of skeptical of these<a href="http://www.koshereye.com/passover/1655-passover-chocolate-chip-miracle-bars.html" target="_blank"> cookie bars</a> when I found them looking for desserts to make for our Seder, but they really did taste just like a chocolate chunk cookie bar. And since we have run out of them, I decided to make some more, but my way.<br />
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And yes, these have no gluten because you can't have any grains during Passover, so they are the perfect treat for your Gluten-Free Friends (your GFFs ;) and coworkers (or for you, they are great for you too). AND they don't take all those different flours to make gluten free foods seem gluteny. Just five easy ingredients.<br />
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What you'll need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4WjBxYHctTh8qm_jRmxIvcfvj5ttw9-tpfY3DZNLJPFA_utLaflX8wx42GzW074iBQOVhsZ7sOpk8qDNPEizD6P6RYy9VJZ8Y79JywM2PPbrkLzpcL5IeQtKgF82F3t06Z9DU-M8oZ0/s1600/gf+cookie+bars1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4WjBxYHctTh8qm_jRmxIvcfvj5ttw9-tpfY3DZNLJPFA_utLaflX8wx42GzW074iBQOVhsZ7sOpk8qDNPEizD6P6RYy9VJZ8Y79JywM2PPbrkLzpcL5IeQtKgF82F3t06Z9DU-M8oZ0/s1600/gf+cookie+bars1.png" height="426" width="640" /></a><br />
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2 cups of almond meal. (You can either buy it ground or grind your own. If you are making these for someone GF, please, make sure the bag assures there is no gluten.)<br />
1 cup of brown sugar<br />
2 large eggs<br />
1 cup of GF caramel chocolate candies (I used Milk Duds- you can also use any gluten free candy you think would go well or chocolate chunks)<br />
1 teaspoon vanilla extract<br />
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You'll also need:<br />
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Optional: Chocolate chunks (it needs more chocolate! about 1/2 cup) and salt (to balance all the sweet, about 1/4 teaspoon)<br />
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Mixing bowl and spoon (or electric mixer)<br />
8x8 baking pan<br />
Parchment paper (if you don't use this, you may have to chip your bars out of your pan)<br />
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This really couldn't be much easier.<br />
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Preheat your oven to 375 F - Prepare your baking pan with parchment paper. Wrestle with it for a while, if you are anything like me.<br />
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Measure your 2 cups of almond meal and 1 cup of packed brown sugar in your bowl and then mix them to combine.<br />
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Add two eggs and a teaspoon of vanilla to your almond mixture, and stir until you get a thick sticky batter.<br />
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Stir in your candy pieces (Apparently I forgot to take a picture of this *sigh*).<br />
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Now, wrestle with that parchmented pan again, to get that REALLY thick batter to fill the pan evenly. Seriously, this might take a bunch of your patience, so if you are having a bad day, try to get someone else to do this part for you, unless yelling obscenities at raw cookies is one of your favorite ways to relieve stress (It isn't really all that hard, it just takes a little time, and patience... and cursing - I KID).<br />
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Once they are level, I like to cut down my parchment paper so my stove doesn't light it on fire.<br />
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Bake these for about 25 minutes. The original recipe warns like a billion times, DON'T UNDER COOK THEM. I am not entirely sure what happens if you undercook them, but they seemed pretty adamant about it, so I think I didn't undercook them... because nothing dire happened to them after baking them only 25 minutes. You want them to look more cookie-ish and less raw-ish when you take them out, and 25 minutes does that in my oven.<br />
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Now, let them cool, then, pull up on your parchment, which should pop these right out of the pan, and cut them into portions. They are very rich, so smaller might be better, but these are your cookie bars so you cut them however you want.<br />
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Now pour yourself a glass of milk and enjoy the heck out of your easy gluten-free treat!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-67894734386002630852014-04-12T08:00:00.000-06:002014-04-19T11:18:10.039-06:00Cadbury Creme Egg Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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There are, indeed, several Creme Egg Cupcake recipes on The Tubes, but all of them seem to be beating people over the head with chocolate. My secret is I only really like the inside of Cadbury Creme Eggs. I know, I am one of those crazy chocolate un-enthusiasts. I don't hate chocolate, but I like it balanced with a whole lot of not chocolate.</div>
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My Cadbury Creme Egg Cupcakes have a yellow cake base peppered with creme eggs and mini chips and a delicious dark chocolate frosting on top. Just the right amount of chocolate for everyone (unless you're allergic to chocolate... or hate it, in which case there is just way too much. =P )</div>
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What you'll need for 24 cupcakes:</div>
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For the cake:<br />
1 boxed yellow cake mix and the ingredients it requires to make it (mine used 1/3 cup of butter, 1 cup water, and 3 eggs)<br />
1-2 packages of 12 mini Cadbury Creme Eggs<br />
1/3 cup mini chocolate chips<br />
1 tablespoon of all purpose flour<br />
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For the frosting:<br />
1/2 cup of dark cocoa powder<br />
1 stick of butter (1/2 cup), melted<br />
1/2 cup vegetable shortening<br />
1 lb of powdered sugar<br />
Splash of vanilla<br />
2-5 tablespoons of milk<br />
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Garnish:<br />
2 packages of mini Cadbury Creme Eggs<br />
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You'll also need:<br />
24 cupcake liners<br />
24 holes worth of cupcake pans (like two 12 cup pans or one 24, etc... you know, the maths)<br />
An ice cream scoop (for filling your baking tin, or not)<br />
A mixer (unless you wanna work out your arms like mad)<br />
Access to a cooling appliance (fridge or freezer)<br />
Plastic zipper bag<br />
Coupler and piping tips, if you want to be fancy.<br />
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Before you start this recipe, you'll want to chill your Cadbury Egg Minis so that cutting them is less goopy. Or not. I didn't, and then realized I probably should have. Now, onto the recipe.<br />
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Preheat your oven to 350 F (or whatever your box of cake mix indicates for the type of cupcake pan you have).<br />
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Now, unwrap all of your tiny Cadbury Eggs. You are welcome to say bad words while doing this. It makes it more fulfilling.<br />
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Cut 2 packages of Cadbury Eggs into about 8 pieces each and measure your mini chocolate chips in the same bowl.</div>
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Now, add about 1 tablespoon of flour into the bowl and toss it all around to coat the cut up candy and mini chips. This helps the pieces to hang in the batter so you don't end up with cupcakes with a big lump of chocolate at the bottom. You'll likely need to separate your eggs while doing this, because they might stick a little.</div>
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Now, don't be really tired while taking pictures of your recipe for your blog, causing you to need to tell people to just make a cake according to the box, because you apparently spaced while you were doing that.</div>
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If that was unclear. Make a cake batter using the box mix, according to the box directions, and then, once it has beat for 2 minutes, on the lowest setting, mix in your floured chocolate.</div>
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I don't have a picture, but I trust you to follow the box directions.</div>
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Then, using an ice cream scoop, fill your cupcake liners about 2/3rds full and bake for the suggested time. Mine were done in 17 minutes- they were springy to the touch and golden colored.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqaqyFQsEgf6RfzCn1P-reNeVhRRCE41vNw_47iD4u5UI_Pjcah15RjhzSy3VL4KGkJ_iLGKFDWSklFn3AhRdEt-1w_PcDAi_zvS3PpRBFC4X676HMwjeCSFl3kHYGWFfR4oSS2m0Vo/s1600/cadbury+cupcakes5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqaqyFQsEgf6RfzCn1P-reNeVhRRCE41vNw_47iD4u5UI_Pjcah15RjhzSy3VL4KGkJ_iLGKFDWSklFn3AhRdEt-1w_PcDAi_zvS3PpRBFC4X676HMwjeCSFl3kHYGWFfR4oSS2m0Vo/s1600/cadbury+cupcakes5.png" height="266" width="400" /></a></div>
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While your cupcakes bake, melt a stick of butter in a microwave safe container, then add in your 1/2 cup of dark cocoa. Stir it until it is smooth and chocolatey looking (remember, no sugar in there so tasting it now will be icky).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXStGTYB7Bc9cEvwCihQ0d_7Z5tpwNcfS0f_6H7XurxTW4OGFwY4OvVNmEn8T7OhPosVTc8ut53PeB0n0w3b66CQgtNupPwPMnxko4k-hoAqQlhMZoKEmdBWk1N_MThJc034oE87oBaU/s1600/cadbury+cupcakes7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRXStGTYB7Bc9cEvwCihQ0d_7Z5tpwNcfS0f_6H7XurxTW4OGFwY4OvVNmEn8T7OhPosVTc8ut53PeB0n0w3b66CQgtNupPwPMnxko4k-hoAqQlhMZoKEmdBWk1N_MThJc034oE87oBaU/s1600/cadbury+cupcakes7.png" height="400" width="266" /></a></div>
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Then, beat your shortening in your mixer (or with a hand mixer in a large bowl) and then add your melted butter cocoa mixture.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q7-jzapwSq6ofbRe6-s0G5yJZ1bspaSnUAytHjJQE8j33pSG87zebiSxUj7mCmN-0nAIJFs0KGFvCSsm8wLJUQ2pbKMmOk-axE9N1I4dbg8p4HWJpHzE2d22YHH4nc2d3Lcg7lE1CVs/s1600/cadbury+cupcakes6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Q7-jzapwSq6ofbRe6-s0G5yJZ1bspaSnUAytHjJQE8j33pSG87zebiSxUj7mCmN-0nAIJFs0KGFvCSsm8wLJUQ2pbKMmOk-axE9N1I4dbg8p4HWJpHzE2d22YHH4nc2d3Lcg7lE1CVs/s1600/cadbury+cupcakes6.png" height="400" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO7-l_csjXjtDRE83sTv4GM2WgJZLvr_AxmmkAiLnTn00p4QzK2WvRxmFF7KZob8jlplnxqfoRogzN6JgW3VDb0dN0RddjyazIyei8JULbCDIIukTVXSsdMJmE93Z4dRadH6eioZ0dpQ/s1600/cadbury+cupcakes8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO7-l_csjXjtDRE83sTv4GM2WgJZLvr_AxmmkAiLnTn00p4QzK2WvRxmFF7KZob8jlplnxqfoRogzN6JgW3VDb0dN0RddjyazIyei8JULbCDIIukTVXSsdMJmE93Z4dRadH6eioZ0dpQ/s1600/cadbury+cupcakes8.png" height="400" width="266" /></a></div>
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<span style="text-align: left;"> Then, slowly, add your powdered sugar. Remember to start with the slowest speed so you don't dust your entire kitchen with sugar. As you add the sugar, you'll need to add a bit of milk to give it the right texture. I only needed about 2 tablespoons of milk... but you'll need to gauge it by feel since humidity can affect the texture of your frosting. Once all the sugar is in and it is looks like frosting instead of lumpy butter and sugar, beat it for about 2 more minutes, to make it fluffier.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCu4LmFzBpa2MfCRGJXxPdepWJh4U0E2fbdzvzGV4NDQ0HJPlFqcgyPaLY-KWyeNAdO7hcX-IrAd_54UvHYbHrRE1ugZK10zthtoFGBS04ZM5S8y-ADoJYlUJsKkYBDjdeGiTT5RVdLY/s1600/cadbury+cupcakes9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCu4LmFzBpa2MfCRGJXxPdepWJh4U0E2fbdzvzGV4NDQ0HJPlFqcgyPaLY-KWyeNAdO7hcX-IrAd_54UvHYbHrRE1ugZK10zthtoFGBS04ZM5S8y-ADoJYlUJsKkYBDjdeGiTT5RVdLY/s1600/cadbury+cupcakes9.png" height="400" width="266" /></a></div>
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By now, your cupcakes should be done. You have to let them cool completely before frosting them, or the frosting will melt. Place your frosting into a plastic zipper bag and cut off one corner to pipe your frosting. I jammed a coupler in one corner of my bag and grabbed a piping tip to make my frosting fancy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyzRKNRTUXBgMIJ-x2qNSOW7IMXgvdKx5kbD7nPzyuTrQU-cIx0hgVpvZO6HaJ_tLR-dnXSEOsYLm1iQDHNGjpM7DC8gR7eo9XhgneydCtq3gBU8XGftHgR6W6Rt50em6m-qOVqyIj5s/s1600/cadbury+cupcakes10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRyzRKNRTUXBgMIJ-x2qNSOW7IMXgvdKx5kbD7nPzyuTrQU-cIx0hgVpvZO6HaJ_tLR-dnXSEOsYLm1iQDHNGjpM7DC8gR7eo9XhgneydCtq3gBU8XGftHgR6W6Rt50em6m-qOVqyIj5s/s1600/cadbury+cupcakes10.png" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvB_nLfhnhpg0iJj7nYVJeeEHeJk_aq5y9JHW2kSXv-Bq2rXpf1xCvjPAQLSBf1zKm0pKOWTGGhgxX1uWZ-RahG0kiHDtfGt8SF71KShwAD2vSEQwHmGOJLgPzck-gSUXSAFn8K8ED1A/s1600/cadbury+cupcakes11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvB_nLfhnhpg0iJj7nYVJeeEHeJk_aq5y9JHW2kSXv-Bq2rXpf1xCvjPAQLSBf1zKm0pKOWTGGhgxX1uWZ-RahG0kiHDtfGt8SF71KShwAD2vSEQwHmGOJLgPzck-gSUXSAFn8K8ED1A/s1600/cadbury+cupcakes11.png" height="320" width="213" /></a></div>
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<span style="text-align: left;">The best technique for frosting these is to go around in a spiral, and then make a smaller spiral on top of the first spiral, because frosting is delicious and the best part of a cupcake in my opinion, so I want plenty of it without going frosting wild. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo8RmvMJf2aj-riwjpXF8ODQJKYTuqdbjaEdinJkik_V-TrzZq5yKAoQ_f9hj1xVOMK_4DrOhJUo2BIEZxrv9TMDefPBiin5Xtfk3FZ0Z1eQQrobtm1Nfu0Vwmdt8I3hyb-ZO6DxQhyM/s1600/cadbury+cupcakes12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipo8RmvMJf2aj-riwjpXF8ODQJKYTuqdbjaEdinJkik_V-TrzZq5yKAoQ_f9hj1xVOMK_4DrOhJUo2BIEZxrv9TMDefPBiin5Xtfk3FZ0Z1eQQrobtm1Nfu0Vwmdt8I3hyb-ZO6DxQhyM/s1600/cadbury+cupcakes12.png" height="640" width="426" /></a></div>
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Now, with your remaining Cadbury Creme Egg Minis, use the tip of a knife and crack open your eggs. Place one on top of each cupcake, allowing the adorable middle parts to leak out like a cracked egg. (Was that unclear? Perhaps... That's why I provide pictures!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8hj3xNpRmO4r-LRxTAItsyBhXG0toMx1knBHJOdYUGNHS-eGt5OwIK1vk4FsT7WES6_HqQT2u0Ga9BD_N-Tn9NVIaiDXV86COTeO6zLt91wk7aoNeFPqR4N7tQ4kUA7b3WZGB_KnqF4/s1600/cadbury+cupcakes14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8hj3xNpRmO4r-LRxTAItsyBhXG0toMx1knBHJOdYUGNHS-eGt5OwIK1vk4FsT7WES6_HqQT2u0Ga9BD_N-Tn9NVIaiDXV86COTeO6zLt91wk7aoNeFPqR4N7tQ4kUA7b3WZGB_KnqF4/s1600/cadbury+cupcakes14.png" height="640" width="426" /></a></div>
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Now, package them up and give them to your favorite people...but be sure to save a few for yourself!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cLoxknsItjv7RaCy3xXhSxmL1hHx4fevOfE3H72uc0FTU0XM39jS2UoM9zp4kLhuvy3QN1KfXMrAR1Ej0ryBDNaDwM14TnpuI-UKZu3hXXn8UV96TiGd_fO3iItqZGmwLO15oAfW68I/s1600/cadbury+cupcakes15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cLoxknsItjv7RaCy3xXhSxmL1hHx4fevOfE3H72uc0FTU0XM39jS2UoM9zp4kLhuvy3QN1KfXMrAR1Ej0ryBDNaDwM14TnpuI-UKZu3hXXn8UV96TiGd_fO3iItqZGmwLO15oAfW68I/s1600/cadbury+cupcakes15.png" height="426" width="640" /></a></div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-85963743249558369142014-04-07T08:00:00.000-06:002014-04-19T11:17:49.247-06:00Peach Whip Snickerdoodle Cookie Cups<div dir="ltr" style="text-align: left;" trbidi="on">
Peach Whip is a favorite dessert in our household because it is almost literally the easiest recipe in the world. I suppose if we are trying to quantify, "ice" would be the easiest recipe ever... or maybe "pop tarts." I don't know, is simply heating something a recipe?<br />
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Anyway, Peach Whip is really easy and it tastes really good... and usually, I would just make some and then eat it out of a whipped topping container with a spoon, but I figured I would class it up a little and so I present to you:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5loS9WY2o80alsS5wM0xJK62A8K1B9oZaV68yNFfgIqbwcc2nBI1UnRbAOkLGC673zW20x_YBQjU5wZvaLuf8QSpscz8Nh50t5I_LG1E2EfcdUT8nm2XZ8VGFtGMsptpSEeWjQ7CgXc/s1600/peachwhipcups20.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW5loS9WY2o80alsS5wM0xJK62A8K1B9oZaV68yNFfgIqbwcc2nBI1UnRbAOkLGC673zW20x_YBQjU5wZvaLuf8QSpscz8Nh50t5I_LG1E2EfcdUT8nm2XZ8VGFtGMsptpSEeWjQ7CgXc/s1600/peachwhipcups20.png" height="640" width="426" /></a></div>
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Still super easy, and fast, but now in a crunchy, sugary self-contained bite.</div>
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What you'll need for 48 cookie cups (with a little left over Peach Whip, possibly):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-fSbWJtzyzApDPp0SrS_a2veCTYhhYm0X2ZQdzU7qFHOuLooorMEomzhUAhABjG0AcpgvJP1Gpjw9SSdyW46VlAYdUmThck1oWuRnnIA8ViAdrNaOMuYPFOEJs4S6osN-i_PFccIoVc/s1600/peachwhipcups1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-fSbWJtzyzApDPp0SrS_a2veCTYhhYm0X2ZQdzU7qFHOuLooorMEomzhUAhABjG0AcpgvJP1Gpjw9SSdyW46VlAYdUmThck1oWuRnnIA8ViAdrNaOMuYPFOEJs4S6osN-i_PFccIoVc/s1600/peachwhipcups1.png" height="426" width="640" /></a></div>
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A pouch of Sugar Cookie Mix (with the ingredients needed according to the pouch- here, a stick of butter and one egg)<br />
An 8 oz Whipped Topping<br />
1 container of Peach baby food (you want it to be all peaches, though you can use different flavors if you like)<br />
About 1/4 cup Cinnamon Sugar (enough to cover your dough)<br />
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You'll also need:<br />
24 cup mini muffin pan<br />
2 inch circle cookie cutter<br />
Wax Paper (for rolling your dough on if you like not having to clean up)<br />
Rolling pin<br />
Fork (for docking your dough)<br />
Something to tamp your baked cookie cups with, I used a mini pestle... but anything with a rounded part works.<br />
Plastic Zipper Bag or Piping Bag<br />
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First order of business, preheat your oven to 375 F (or whatever your cookie mix specifies in its instructions).</div>
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Then mix your cookies according to the instructions on the package for ROLLED COOKIES.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1bHYBIUDa4DnSXV2JHU2B2u58CxMKSZyoLXK80nRPZtrUfwonpWIgXeMdaMmvAVTZSnBWbxXx-LZ3gnMQOlOZ1rAFC9PAHuGuB_luekEAaQSAYr9vA1KNPKqvcknKFVV7faDtOmck7s/s1600/peachwhipcups3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM1bHYBIUDa4DnSXV2JHU2B2u58CxMKSZyoLXK80nRPZtrUfwonpWIgXeMdaMmvAVTZSnBWbxXx-LZ3gnMQOlOZ1rAFC9PAHuGuB_luekEAaQSAYr9vA1KNPKqvcknKFVV7faDtOmck7s/s1600/peachwhipcups3.png" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eL7y03YFcK32PP_i5UTxbsxUAgk1_i7PGfMCpGshho0QQAfD9gbAhQ1LUzoJIQEt2QrE3_gyYsdYc5Bo9vZ0-nDxMY8V86EyZyMo-1UOSrUq8weY8Jms2uO02ZycK8oSh6UbEpASO_c/s1600/peachwhipcups2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7eL7y03YFcK32PP_i5UTxbsxUAgk1_i7PGfMCpGshho0QQAfD9gbAhQ1LUzoJIQEt2QrE3_gyYsdYc5Bo9vZ0-nDxMY8V86EyZyMo-1UOSrUq8weY8Jms2uO02ZycK8oSh6UbEpASO_c/s1600/peachwhipcups2.png" height="133" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3WmOIQoNEWOy3fH6vUdO1vHbrJCWfWfSx6VJjf4PO2bft5ksNy7HSeaPZ8Res40zENJfXVbfUdVTunA560qzHEYzv4iMKuHJ3SFlEScPwPUznyBgc_E4cIyzDx6l9G21NII_i5gSUaA/s1600/peachwhipcups4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr3WmOIQoNEWOy3fH6vUdO1vHbrJCWfWfSx6VJjf4PO2bft5ksNy7HSeaPZ8Res40zENJfXVbfUdVTunA560qzHEYzv4iMKuHJ3SFlEScPwPUznyBgc_E4cIyzDx6l9G21NII_i5gSUaA/s1600/peachwhipcups4.png" height="266" width="400" /></a></div>
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Measure out a length of wax paper (parchment would work too, or go right on your counter if you don't hate cleaning things as much as I do). Sprinkle it with about 2 tablespoons of cinnamon sugar.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUXTeu9_ToaLmEGp5t5XorTJ9IfbYOwDNeAWZ-13F8fFY3eh1qJTqNabettcO0-n9Yy9FvpAf5sU0mY55YCwJMxbvlf2f2s1q8RukKVnXEzio-WMPRxZMWmqE2Pxjjdz9GU5dMpLv9uY/s1600/peachwhipcups5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUXTeu9_ToaLmEGp5t5XorTJ9IfbYOwDNeAWZ-13F8fFY3eh1qJTqNabettcO0-n9Yy9FvpAf5sU0mY55YCwJMxbvlf2f2s1q8RukKVnXEzio-WMPRxZMWmqE2Pxjjdz9GU5dMpLv9uY/s1600/peachwhipcups5.png" height="213" width="320" /></a></div>
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Press out your cookie dough on top of the sugared wax paper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0kwyXdtxhBX7FW6nc7xjDzGub8SDZe80NwteuhlJirfESjFVxmxl5RGt-lc6T438oX_oDMGE8C1HN-B7iXfQdSLVoYp6JR-dVmA_2tjN01VjogcTqUQ9fAf3HecBbXt8pfae1XsvY-E/s1600/peachwhipcups6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0kwyXdtxhBX7FW6nc7xjDzGub8SDZe80NwteuhlJirfESjFVxmxl5RGt-lc6T438oX_oDMGE8C1HN-B7iXfQdSLVoYp6JR-dVmA_2tjN01VjogcTqUQ9fAf3HecBbXt8pfae1XsvY-E/s1600/peachwhipcups6.png" height="426" width="640" /></a></div>
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Then roll your dough out to about 1/8 inch thickness - you want it very thin as it puffs when baked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWao3pqtM3ybUcZUrfcdEfGA16BBfezqftbjAqGIKIcLf8dOfCigyDLQCCC8NZ_enEbICOrd9e60UfVHSHUwPTcPifufxvCucWaNK9QE2GmQzQQ77urk_dvgc-DgEgABN-v1qbVCXT1AU/s1600/peachwhipcups7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWao3pqtM3ybUcZUrfcdEfGA16BBfezqftbjAqGIKIcLf8dOfCigyDLQCCC8NZ_enEbICOrd9e60UfVHSHUwPTcPifufxvCucWaNK9QE2GmQzQQ77urk_dvgc-DgEgABN-v1qbVCXT1AU/s1600/peachwhipcups7.png" height="213" width="320" /></a></div>
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And then cover the top of the rolled sugar cookie dough with the rest of the cinnamon sugar and then use the rolling pin to push it dough, rolling over the entire surface.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJPG2vZPad8g3R5J72B74P6NhmHG4DOLEWgUaws3hQpF2CTQUZDSO_quYNtJ-eDmTi8RqUkNkPbtVdAzO0AVHqz9xvFZgb3QmjgM-kPEGpUo3QZO6rEansGCG2OM5zkMOPjdQI4Ftul4/s1600/peachwhipcups8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpJPG2vZPad8g3R5J72B74P6NhmHG4DOLEWgUaws3hQpF2CTQUZDSO_quYNtJ-eDmTi8RqUkNkPbtVdAzO0AVHqz9xvFZgb3QmjgM-kPEGpUo3QZO6rEansGCG2OM5zkMOPjdQI4Ftul4/s1600/peachwhipcups8.png" height="213" width="320" /></a></div>
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Now cut out 24 circles, re-roll your leftover dough and you should be able to get another 24 circles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaM5ohYAj_xwBGvAXWnO_LK-KowlzMfmAWUfXj3K-OgS1Bt9nRKNOhEAnv7_VzQfUb-44tVNZkUtqz39_NM77UyDUxroHlPilX5Qn4UQn62N1o1WaXXciMVKkJ9GmQcfg2cMotYh71VE/s1600/peachwhipcups9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPaM5ohYAj_xwBGvAXWnO_LK-KowlzMfmAWUfXj3K-OgS1Bt9nRKNOhEAnv7_VzQfUb-44tVNZkUtqz39_NM77UyDUxroHlPilX5Qn4UQn62N1o1WaXXciMVKkJ9GmQcfg2cMotYh71VE/s1600/peachwhipcups9.png" height="213" width="320" /></a></div>
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Carefully slip the cookie dough rounds into your mini muffin tins making sure they make a cup shape.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbr853ehbQ-DzVXakgJOhRVMCW_cKiBxhG9p7y9ggHLVgG3EPTL1if_jh5Av8dDUBjSaRpNyLhSS5VpsahbG5o6tEzZNz7t2qVmuNhNagW8GYzMVXFkfouqqDl8K9NCKHxBsHTGJ9pnA/s1600/peachwhipcups10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGbr853ehbQ-DzVXakgJOhRVMCW_cKiBxhG9p7y9ggHLVgG3EPTL1if_jh5Av8dDUBjSaRpNyLhSS5VpsahbG5o6tEzZNz7t2qVmuNhNagW8GYzMVXFkfouqqDl8K9NCKHxBsHTGJ9pnA/s1600/peachwhipcups10.png" height="426" width="640" /></a></div>
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And dock the dough to keep it from rising (though I am not entirely sure it actually worked, because they were pretty puffy coming out of the oven, so if you want to skip docking it, which means poking a whole bunch of holes in the dough to keep it from rising, go ahead and skip it- I always take the opportunity to stab things).</div>
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Now bake them for about 7 minutes, or until they are golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1xQQ1EJrQ_Re8IjpmCouhl6_q7Xu3xgzDOx_GjflOpbqXvcuiiUBphIlJmpusaPkvKy60qzFu_-kesMOcQcJbPShTjYax63jYtbSl-7YnP4HZyjPntui_mobIFTqaAUO8YoI8kOrsG0/s1600/peachwhipcups11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA1xQQ1EJrQ_Re8IjpmCouhl6_q7Xu3xgzDOx_GjflOpbqXvcuiiUBphIlJmpusaPkvKy60qzFu_-kesMOcQcJbPShTjYax63jYtbSl-7YnP4HZyjPntui_mobIFTqaAUO8YoI8kOrsG0/s1600/peachwhipcups11.png" height="426" width="640" /></a></div>
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Like I said, when they come out, they are kind of puffy in the center, so I used a mini pestle to push down the centers, while the cups were still in the muffin tin and this is what they looked like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR8d3W042n6dft8M2lChBv0F94HVtMbj6rCoYNjEhKlejLA9sjvKpDdjLtB0fFyONgWxM7siGpUsnGN7_-CH_af1FMajkjfXYBsOXqtU1GkhK362sWabINlMEeuzr0xFQa8_nGbTRHAI/s1600/peachwhipcups12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuR8d3W042n6dft8M2lChBv0F94HVtMbj6rCoYNjEhKlejLA9sjvKpDdjLtB0fFyONgWxM7siGpUsnGN7_-CH_af1FMajkjfXYBsOXqtU1GkhK362sWabINlMEeuzr0xFQa8_nGbTRHAI/s1600/peachwhipcups12.png" height="640" width="426" /></a></div>
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Now to make your Peach Whip. Transfer your defrosted whipped topping into a container that will allow you room to stir. Then add one container of peach baby food. I know, baby food is scary, but it is really just pureed peaches. If you are totally against using baby food, you can use a food mill or processor to make your own peach puree, but seriously, it is just peaches!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnPlhhU4ojhPRUfbvGFYT_HsKDyYAtqTVPizDf_BOthM_wSmOypE441RNpLfOm0AM6R_dcrj752KnPUh8gvxZm_0Drphb5PHrda0LBQaiKYinBsslqUXEvJandTPkYxrU08ENA45HIJc/s1600/peachwhipcups13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnPlhhU4ojhPRUfbvGFYT_HsKDyYAtqTVPizDf_BOthM_wSmOypE441RNpLfOm0AM6R_dcrj752KnPUh8gvxZm_0Drphb5PHrda0LBQaiKYinBsslqUXEvJandTPkYxrU08ENA45HIJc/s1600/peachwhipcups13.png" height="400" width="266" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05xGb7TlGYjpYJDJLnboQCOPxL_VjvMXH6cKFtGp32pmNxlDxqjtctDDw1-65dp6FQ6ljPOb2bGN9KkGHhGAJtYRI8TYy9pD2i-1BL_bJOR5moCWfk5EDeDEWr_ZCp6FsPx3Txuigeyk/s1600/peachwhipcups14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05xGb7TlGYjpYJDJLnboQCOPxL_VjvMXH6cKFtGp32pmNxlDxqjtctDDw1-65dp6FQ6ljPOb2bGN9KkGHhGAJtYRI8TYy9pD2i-1BL_bJOR5moCWfk5EDeDEWr_ZCp6FsPx3Txuigeyk/s1600/peachwhipcups14.png" height="400" width="266" /></a></div>
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Fold the peach puree into the cool whip so there are no streaks of peach left.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPa2Pfwj59GlrolWXunzoIkwguv6eJVNwocnloCFHELnC73obn-EHSxjVNwVSqB86sNXbR67IWoK0wlJ-gcrn3O6rAsdZ_6sl3QXVZgi78lQIsUgqpR3CDNWfdpcXD6iMEcFWvgOQI-s/s1600/peachwhipcups15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPa2Pfwj59GlrolWXunzoIkwguv6eJVNwocnloCFHELnC73obn-EHSxjVNwVSqB86sNXbR67IWoK0wlJ-gcrn3O6rAsdZ_6sl3QXVZgi78lQIsUgqpR3CDNWfdpcXD6iMEcFWvgOQI-s/s1600/peachwhipcups15.png" height="640" width="426" /></a></div>
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Then, make a piping bag for yourself out of a plastic zipper bag. I put it in a cup so I can load the bag easier. Then take it out, zip up the bag, cut of an edge and it is ready to pipe.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxziH7-VskDUMAe4RU0Bon_oml_V-SDg5i9hoUF8JahOcoT12hKkxUYi6L2Avz3nHHqr6ZUvoT-VLwE1HL1vta_12YXmIDFRyAf0v5G5yl3AaTA88XdTvgdZVfIw4iqfX8HZ0SbI77Xic/s1600/peachwhipcups16.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxziH7-VskDUMAe4RU0Bon_oml_V-SDg5i9hoUF8JahOcoT12hKkxUYi6L2Avz3nHHqr6ZUvoT-VLwE1HL1vta_12YXmIDFRyAf0v5G5yl3AaTA88XdTvgdZVfIw4iqfX8HZ0SbI77Xic/s1600/peachwhipcups16.png" height="640" width="426" /></a></div>
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Pipe a small amount of Peach Whip in each Snickerdoodle Cookie Cup, enough to fill it to the top, like shown obvs.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-diQI4-0n6qZx35JraASOulIzmKFRYkqrO9gY3CBeGi7fY1e2cCAoeAjpyYSXFh0GUz-aDXTD7VBPEmPuvxgeJEuMBzhxB0FQXWCYqMh02BLtq10BLhz9AbheBSIl5ZqToGjPsY2CAI/s1600/peachwhipcups17.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-diQI4-0n6qZx35JraASOulIzmKFRYkqrO9gY3CBeGi7fY1e2cCAoeAjpyYSXFh0GUz-aDXTD7VBPEmPuvxgeJEuMBzhxB0FQXWCYqMh02BLtq10BLhz9AbheBSIl5ZqToGjPsY2CAI/s1600/peachwhipcups17.png" height="640" width="426" /></a></div>
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They will be really crispy when you first fill them. You can either fill them right before serving if you want crispy cups, or you can fill the cups and store them in an airtight container in a cool place overnight, which will result in softer cookie cups.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJL1ZOLizNiWpgTYdL3IAmMmC2zI1FNPvKL0QkTp9O2eNwfu299ePeM4dAXkx0ofdYQEIXhmrqjXYe5p3P0EH8fEEOLU1oSDPhcno_kTJ6ZjiADfAuQ8Yf3aggRPhbQRy5PCvFP39df14/s1600/peachwhipcups18.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJL1ZOLizNiWpgTYdL3IAmMmC2zI1FNPvKL0QkTp9O2eNwfu299ePeM4dAXkx0ofdYQEIXhmrqjXYe5p3P0EH8fEEOLU1oSDPhcno_kTJ6ZjiADfAuQ8Yf3aggRPhbQRy5PCvFP39df14/s1600/peachwhipcups18.png" height="640" width="426" /></a></div>
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They are really great either way... so try not to eat them all before you can share them... or don't. You made them, you can eat them all if you want to!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlm8DNPNpF3syKLha-RV9JEaiLRuECgVN3v9Ui1wprr6ULxkvaMf50pRLkj4mpzrq-WFGxLNmDgIolbrAUexddkgueWiV_U3CALITmCLeqvwgBmhYWkMthI_p-qLwRYvwrNgIAijxuRKQ/s1600/peachwhipcups19.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlm8DNPNpF3syKLha-RV9JEaiLRuECgVN3v9Ui1wprr6ULxkvaMf50pRLkj4mpzrq-WFGxLNmDgIolbrAUexddkgueWiV_U3CALITmCLeqvwgBmhYWkMthI_p-qLwRYvwrNgIAijxuRKQ/s1600/peachwhipcups19.png" height="640" width="426" /></a></div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-61342580557153649202014-04-05T12:32:00.000-06:002014-04-05T12:32:53.053-06:00Dinner at the Improv- California Roast Beef<div dir="ltr" style="text-align: left;" trbidi="on">
<i>I like to improvise sometimes, which means I just throw things into the pan and wing it. Every once in a while, it is horrible, more often though, it turns out pretty darned well. I wanted to share these improvisations to inspire other cooks who feel comfortable cooking by taste.</i><br />
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I think that recipes for cold sandwiches are kind of silly, but alas, I have a whole bunch of sandwiches to share. Thankfully we have "Dinner at the Improv" which makes sandwich sharing so much easier. Instead of a step by step process with pictures to insult your intelligence, I'll give you my sandwich concoctions with general measurements and trust you to make it to your liking.<br />
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For episode three of Dinner at the Improv, we're having- <i>California Roast Beef Sandwiches and Wraps. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-houpOIpuNYEidZVF5lQc177KQhWiEh_X6WBVBMBMRqFTMlcYz_q2itulM1Uat9gpz1hOEXfX2bgOJQXKhhdj3JoQ1_tR9n0Bs8x61tnd21uU2wZkbcDH5xLpp3oA21qguWUNQUlF66E/s1600/crbs.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-houpOIpuNYEidZVF5lQc177KQhWiEh_X6WBVBMBMRqFTMlcYz_q2itulM1Uat9gpz1hOEXfX2bgOJQXKhhdj3JoQ1_tR9n0Bs8x61tnd21uU2wZkbcDH5xLpp3oA21qguWUNQUlF66E/s1600/crbs.png" height="640" width="426" /></a></div>
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If you'll remember, I don't eat bread because of a yeast intolerance, but I can eat wraps until the cows come home, so most of my sandwiches will be prepared both ways.</div>
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Now, this specific sandwich comes from my childhood when I grew up in California and there was a food court restaurant called A.T.C.'s , which stood for avocado, tomato, and cucumber, and it had quintessential California ingredients in all kinds of sandwiches. One of our favorites to get was this: rare roast beef, cream cheese, avocado and the piece de resistance, alfalfa sprouts. Really, the sprouts are what make this sandwich special. They have an earthy crunch that is as perfect as potato chips on sandwiches.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAQZWgrD9zSdGQ9MPaC6aJaSSGxhqgBKtD-FBxnRnnuurzQhYaNf7aCEHb5G-KI-1dcf0nzzrEgBtLRPstvAWoRoHOkziuV6IBu_2-7Kuum6HlPK3ecY9Kr58KsCS3S_2PLiW3FfrDHc/s1600/crbw.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAQZWgrD9zSdGQ9MPaC6aJaSSGxhqgBKtD-FBxnRnnuurzQhYaNf7aCEHb5G-KI-1dcf0nzzrEgBtLRPstvAWoRoHOkziuV6IBu_2-7Kuum6HlPK3ecY9Kr58KsCS3S_2PLiW3FfrDHc/s1600/crbw.png" height="640" width="426" /></a></div>
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To make a California Roast Beef Sandwich (or Wrap) you'll need:</div>
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Chewy roll or bread - like sour dough or challah (or a wrap/tortilla)</div>
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Cream cheese (about an ounce per sandwich, softened)</div>
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Rare roast beef, thinly sliced (about 1/4 lb per sandwich)</div>
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Ripe avocado, thinly sliced, (2-3 slices per sandwich)</div>
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Alfalfa sprouts (a large pinch, mine ends up being about 1/4 cup, but I realllllly like sprouts)</div>
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I start with toasting the bread and softening the wrap, which I do by microwaving refrigerated tortillas, covered with damp paper towels, for about 25 seconds.</div>
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Then, I soften my cream cheese in the microwave, about 30 seconds (I made 5 sandwiches so used 5 oz from the 8 oz bar). Once it is soft, the cream cheese goes on the bottom of the roll/wrap. Then on top of that goes the roast beef, then the sprouts, then the avocado. You can change the order if you like, I just find that this order gets the best taste combination per bite.</div>
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Then, close your sandwich, or roll up your wrap, flipping up the bottom, then bringing in the sides, to make it look like the wrap in the picture...</div>
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And then you are ready to eat. It is that simple, because sandwiches are pretty stinkin' easy... but they certainly don't have to be boring. </div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-89182629246815213632014-03-31T15:59:00.000-06:002014-04-05T12:40:43.118-06:00Raspberry Cheesecake Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
Two or three Springs ago, my husband planted a few raspberry bushes in our backyard, and raspberries are total hussies in case you didn't know, so during the summer, our back patch is full to the brim with raspberry bushes. I came up with this recipe to utilize the abundance of raspberries that I have when the plants are producing, but then I wanted this recipe during the winter, so I present the non-green thumb version of my original recipe.<br />
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What you'll need for a 9x11 pan of brownies:<br />
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1 package of your favorite brownie mix made for 9x11 pans.</div>
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WITH the eggs, water, and oil required by the box</div>
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PLUS</div>
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1 large egg</div>
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2/3 cup of sugar</div>
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8 oz of cream cheese, soften in the microwave for 45 seconds or until it is very soft</div>
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1 can of premium raspberry pie filling</div>
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You'll also need:</div>
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9x11 baking pan, with the bottom greased</div>
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a wooden skewer or chopstick</div>
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tooth pick</div>
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can opener</div>
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Preheat your oven to 350 F (or the temp indicated on your brownie mix)</div>
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Soften your cream cheese in a microwave safe bowl. It really needs to be soft (and a little warm is fine). </div>
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Add 2/3 cup sugar, and whisk to incorporate.</div>
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Whisk one large egg to your cream cheese and sugar mixture.</div>
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Continue to beat until it is smooth and uniform.</div>
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Next, mix your brownies according to the box instructions.</div>
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Pour your finished brownie batter into a prepared 9x11 pan.</div>
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On top of your raw brownie batter, pour lines of cheesecake mixture (if it doesn't pour, it was not soft enough when you started).</div>
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Then, open your can of raspberry pie filling and fill in the spaces between your cheesecake lines using a spoon. Remember to go all the ways to the top of every row so each brownie has some cheesecake and raspberry.</div>
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Next, take your wooden skewer, and starting about an inch below the top left corner, draw a line to the right with the skewer. When you get to the end of the row, drop down another inch and go in the opposite direction (back to the left) to make a marbled design.</div>
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Keep doing that until you have marbled the entire surface of the brownies.</div>
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<span style="text-align: left;">See how pretty? </span></div>
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Now it goes into a 350 degree oven (or whatever you brownie box recommends for your pan), and bake for about 50 minutes or until a toothpick (or skewer) comes out with only small crumbs. </div>
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You may have to cook it a while longer than expected, just keep checking until you don't have raw batter at the center of the pan.</div>
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Let them cool, then cut them and enjoy.</div>
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Store them in the fridge, since they have the cheesecake topping... if they last that long.</div>
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Yum!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-29922532507007297462014-03-16T08:30:00.000-06:002014-03-31T16:06:40.646-06:00Buckaroo Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
I have seen so many variations of bubble bakes out there on the webz, I figured I would make my own. When I came up with my list of ingredients, I immediately thought COWBOY! Beef, bacon, a ton of cheese, and spicy jalapenos... totally Cowboy!<br />
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This can really be customized to your taste. Add some chipotle sauce, onions, beans... It is also fantastic with chicken* (but not so great with mushroom-- despite loving mushrooms. No really, save the mushrooms for the salad!)<br />
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What you'll need for 6-8 servings:<br />
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1 8-count tube of Pillsbury Flaky Biscuits<br />
10 slices of bacon, cooked crispy<br />
10-12 ounces of Velveeta Cheese (or generic equivalent)<br />
1 lbs lean ground beef (or leftover cooked hamburgers, or see * below for chicken )<br />
1 1/2 to 2 jalapenos (you could alternatively use pickled jalapenos), diced finely<br />
1 1/2 cup heavy cream<br />
1/2 cup shredded cheddar<br />
1/2 cup shredded american or colby jack cheese, plus a bit more for sprinkling on top<br />
Salt, pepper, garlic, and smoked paprika to taste<br />
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* If you'd like to go with chicken, I used 2 breast halves, seasoned and baked for 15 minutes at 375 F before dicing to add to the recipe in place of the ground beef.<br />
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You'll also need:<br />
A knife<br />
A large lasagna pan, or 9x11 baking pan<br />
Ranch dressing, or barbecue sauce<br />
Chives or Green Onion to garnish (optional)<br />
Oil for searing your ground beef<br />
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Preheat your oven to 375 F.</div>
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Put a 8-10 inch saute pan over medium high heat, and add a bit of oil, to heat.</div>
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Flatten your ground beef into one big patty and season the top side with salt, pepper, garlic powder, and smoked paprika.</div>
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Flip the seasoned side down it into the hot saute pan and season the side that is now facing up, </div>
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allow to cook on each side until it's browned and delicious looking. Also, don't look at my stove, I had a long day and didn't feel like cleaning it. =P</div>
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While that all was cooking, I crisped up all of my bacon (10 pieces- in batches) in the microwave for 3.5 to 4.5 minutes.</div>
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Remember, if you do it this way, the second batch tends to cook faster than the first for some reason. </div>
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Open your biscuits and cut each biscuit into 4 pieces and put them in a large bowl, separating them to facilitate mixing.</div>
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Next, go ahead and dice up your Velveeta. I made four slices and then cut each of those into 9 pieces. You want a fair amount of cheese in there.</div>
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<span style="text-align: left;"> Once you're done, that goes on top of the biscuits pieces.</span></div>
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Crumbled bacon goes on top of that (and you know, this is just how I did it. The world shouldn't explode if you do this in a different order).</div>
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Then, once it has cooled a bit, dice up your burger. Of course you could just cook your beef into loose crumbles, but the idea of big pieces of burger is more manly.</div>
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And hello, jalapenos!</div>
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You got it, those both go in that big bowl!</div>
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Now, in another bowl, mix together the cream, two types of shredded cheese, and season with salt, pepper, garlic and smoked paprika, to taste.</div>
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That gets poured over your big bowl of ingredients... and then it needs to be mixed in. You can certainly be prim and proper and stir with a spatula or spoon or something, but I just went all in with clean hands and made sure everything was well coated.</div>
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Then it goes into a lasagna pan, or 9 x 11 baking pan. You can use a deeper dish with smaller dimensions, but you will need to cook it considerably longer, and might want to put a baking sheet under it incase it bubbles over.</div>
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I sprinkled the top with a little more cheese and some dried chives, because I <3 cheese.</div>
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Then it bakes for 25 minutes at 375 F and then, because I am impatient, I cranked the oven to 400 F for another 5 minutes to get the top nice and crusty brown. Seriously, how pretty is that!?<span style="text-align: left;"> </span></div>
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Then, serve up a big scoop while it is still piping hot... with all that hamburger and bacon, and those ooey gooey cheese pockets!</div>
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Top it with some cool ranch dressing or a little bit of barbecue sauce, or even a mixture of both. </div>
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It goes really nicely with a simple salad, and it will make you feel better about using so much Velveeta!</div>
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But man, is it delicious!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-53152505666131386482014-03-11T09:30:00.000-06:002014-03-16T11:42:37.334-06:00Oreo Breakfast Bake<div dir="ltr" style="text-align: left;" trbidi="on">
Yes, sometimes, I want cookies for breakfast. I'm willing to bet I am not the only one, and since I count as a grown up, cookies are what's on the menu! Oreos to be exact.<br />
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I was using up the rest of a package of Double Stuf Oreos, but I am pretty sure, any of their fancy flavors that you like would work. You could even double the cookie with the new Chocolate Chip Cookie Dough Oreos. Seriously, are you drooling yet?<br />
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What you'll need for 6-8 servings:<br />
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1 8-count can of Grands Flaky Layers Biscuits<br />
4 oz of cream cheese (half a standard block)<br />
1/4 cup of granulated sugar<br />
1/2 cup heavy cream<br />
6 oreo cookies, ground<br />
pinch of salt<br />
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You'll also need:<br />
-For the optional glaze-<br />
1/3 cup powdered sugar<br />
1-3 teaspoons of milk<br />
1/4 teaspoon vanilla extract<br />
A medium sized baking dish<br />
A baking sheet with sides (to help keep your oven clean in case of over-rising)<br />
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Start off with cutting each of your biscuits into 4 pieces...<br />
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Until they are all cut.</div>
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Then soften your 4oz of cream cheese in the microwave for about 40 seconds.</div>
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Add in 1/4 cup granulated sugar and whisk it until it is smooth.</div>
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Add in your 1/2 cup heavy cream, and whisk until it smoothes out completely.</div>
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Mix your biscuits into the cream "sauce" (which I awkwardly did in my measuring cup that was much too deep to stir in any logical way. It was amusing though).</div>
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Mix in half of your Oreo crumbs.</div>
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then top it with the rest of the crumbs, place on a baking pan (with sides), and bake at 375 for 35-40 minutes.<span style="text-align: left;"> </span></div>
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It should be puffy when done and the center biscuits should be fluffy, not doughy.</div>
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To make the glaze, combine your powdered sugar, milk (a little at a time), and extract. Then drizzle it over the whole thing. Go crazy with it!</div>
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Pour a glass of milk, and start nomming!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-3171435177844379932014-03-09T16:41:00.001-06:002014-03-11T15:49:30.981-06:00Easy Slow Cooker Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
I've seen a variation of this as "Mississippi Pot Roast" on Pinterest, and it is, honestly, where I got the inspiration. Most of these pot roast recipes call for pepperoncini or sliced pickled jalapenos, but I am pepper shy, so I decided to change it a little, to suit my tastes.<br />
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When I took the first bite of this version, I seriously made involuntary yummy-sounds. You know something is good when you can't help but groan in appreciation.<br />
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What you'll need to serve 4-6 people:<br />
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3 pound chuck roast<br />
1 packet of powdered Ranch Dressing mix<br />
1 packet of Au Jus Gravy mix<br />
1/4 cup white vinegar<br />
1 large sweet onion, sliced thin<br />
1 stick (1/2 cup) of butter<br />
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You'll also need:<br />
6 quart slow cooker<br />
Slow Cooker Liners (optional, for easy clean up)<br />
Some starch to serve your roast with (mashed potatoes, grits, rice, egg noodles, whatever you like best!)<br />
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Put your liner in your slow cooker and then put your thinly slice onion on the bottom.</div>
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Put your chuck roast in the slow cooker on top of the onions.</div>
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Sprinkle the top of the meat with Au Jus Gravy packet. I like to even it out because I want the whole roast flavored with delicious.</div>
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Then do the same with your Ranch packet.</div>
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Pour over the 1/4 cup of white vinegar.</div>
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Top with a stick of butter, </div>
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then cover (with your janky jerry rigged lid) and cook for about 8 hours on high.</div>
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Your meat should shred easily when it is cooked through. Now put that succulent meat joy on some mashed potatoes, or maybe some buttery grits... pour on some extra gravy...</div>
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And enjoy the involuntary yummy-sounds!</div>
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It's even better reheated the next day!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-37078905064097800082014-03-05T17:42:00.001-07:002014-03-09T17:46:41.083-06:00Simple No-Clean-Up Slow Cooker Ribs and Sweet Coleslaw<div dir="ltr" style="text-align: left;" trbidi="on">
For a long time, I didn't think I really liked ribs, which sounds like sacrilege, I know, but they were never quite tender enough, and you had to do SO MUCH with them, boiling the meat in a giant pot, heating up the kitchen... it was just too much.<br />
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I found instructions for slow cooker ribs a while back, and I decided to make them my own. This recipe makes incredibly tender sweet and salty ribs that take so little effort, it verges on magic.<br />
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<span style="text-align: center;">During the summer, we cook these for a little shorter time and then finish them on the grill to get that fire cooked taste on them, but during the winter, when the snow comes up to mid-thigh out by the grill, eating them straight out of the slow cooker works just as well!</span><br />
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What you'll need for about 3 servings of ribs (the coleslaw recipe is further down the page):<br />
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2 racks of baby back ribs<br />
1/2 cup brown sugar<br />
2 teaspoons salt<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon smoked paprika<br />
1/8th teaspoon onion powder<br />
Pinch of pepper<br />
Barbecue sauce of your choice, about 1/3 cup (or more)<br />
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You'll also need:<br />
Big Oval Shaped Slow Cooker -aka 6 quart Crockpot (or you could just do one rack in a smaller one)<br />
Slow Cooker Lining Bags (optional but it is what makes this No-Clean-Up Ribs)<br />
Wax paper or a surface on which to rub your ribs<br />
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Put your liner in your 6qt slow cooker. If you REALLY want no clean up, double bag that sucker, as one bag will let a little of your juice into the slow cooker, usually.<br />
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Mix the brown sugar, salt, garlic powder, smoked paprika, onion powder, and pepper in a small bowl.</div>
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Place your unwrapped ribs on a long sheet of wax paper on your counter.</div>
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Sprinkle a generous amount of your rub on the ribs.</div>
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Rub it in...</div>
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<span style="text-align: left;">then turn it over and do the other side the same way. Then repeat on the second slab.</span></div>
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You might have leftover rub, depending on the size of your ribs, so if you are careful not to touch it with porky hands, you can save the rest in an airtight container for future use.</div>
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Once both racks are dry rubbed, stand them meat side out (with the meaty part up against the wall of the slow cooker), </div>
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pour your barbecue sauce over the standing ribs, </div>
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cover and cook on high for about 5-6 hours.</div>
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At 6 hours they will literally fall apart. If you want them to hold together a little better, just cook them for a shorter time. </div>
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Once they're done, you can take them out of the slow cooker and baste them with some more barbecue sauce or...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcuIES5dOKsYTI7Oo_qipyg2Rwy5HZVtg0g2M4_opYCe1m3NiqA8NhLyhjbXyEr1bS_3Q-AYPnI7FAmGk54_8lTB8iHnqlaifDj0nxUCHDlKGqCi0tA1oNhog9LibeRGtd_rQFcT2Gds/s1600/slow+cooker+ribs032.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcuIES5dOKsYTI7Oo_qipyg2Rwy5HZVtg0g2M4_opYCe1m3NiqA8NhLyhjbXyEr1bS_3Q-AYPnI7FAmGk54_8lTB8iHnqlaifDj0nxUCHDlKGqCi0tA1oNhog9LibeRGtd_rQFcT2Gds/s1600/slow+cooker+ribs032.png" height="426" width="640" /></a></div>
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you can just eat slab after slab now. </div>
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Keep reading for a quick, easy and delicious cole slaw recipe!</div>
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This coleslaw is my rendition of Publix's Sweet Coleslaw. Publix is a grocery chain in the South that I grew up on, but now that I am in the Pacific Northwest, I have to recreate all the things I once loved. I am super snooty about coleslaw too, but this one is so easy and a basic recipe that everyone should love.</div>
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What you'll need for about 3-4 servings:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DddEAaoyrAGCYWwyjY-TCX2QXum-c4Z8RcoQ1I9zT62yoSyvUSbLWUokL4uq_-JfqgzMN5yhkSHmcPXieEXFz8XLXwyjwBINfA50dkbrZ3VJvfEAlvG3PkSO5efTwwVvenFIJ45RY6Y/s1600/slow+cooker+ribs020.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7DddEAaoyrAGCYWwyjY-TCX2QXum-c4Z8RcoQ1I9zT62yoSyvUSbLWUokL4uq_-JfqgzMN5yhkSHmcPXieEXFz8XLXwyjwBINfA50dkbrZ3VJvfEAlvG3PkSO5efTwwVvenFIJ45RY6Y/s1600/slow+cooker+ribs020.png" height="213" width="320" /></a></div>
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1/2 bag of coleslaw mix (with carrots and red cabbage- or any kind you like)</div>
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Heaping 1/3 cup of mayonnaise of your choice</div>
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1 tablespoons granulated sugar</div>
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1 capful (about a teaspoon) of white vinegar</div>
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Pinch of salt</div>
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You'll also need:</div>
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A food processor (or something to chop the coleslaw mix)</div>
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Coverable container (or cling wrap and a regular bowl)</div>
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Start by chopping your coleslaw mix into confetti using a food processor.</div>
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In a small bowl, combine your heaping 1/3 cup of mayonnaise with...</div>
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<span style="text-align: left;">1 tablespoon of sugar, </span></div>
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a pinch of salt,</div>
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and a capful of white vinegar.</div>
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Mix it to combine well.</div>
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Then pour your coleslaw dressing over your confettied cabbage mixture</div>
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and mix it in well. Taste and re-adjust the seasoning as needed. There should be enough sweetness to counteract the bitter of the cabbage.</div>
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Cover with plastic wrap (or you can just make it in a plastic covered container if you aren't trying to create pretty pictures for a blog), and chill for at least an hour, if not longer to let the flavors meld, and let the sugar break down the cabbage a bit.</div>
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Then stir and serve cold with some delicious ribs, or maybe even burgers and hot dogs!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-74890923357628925982014-02-25T14:49:00.000-07:002014-03-05T18:48:52.159-07:00Peaches and Cream Brown Betty Biscuits<div dir="ltr" style="text-align: left;" trbidi="on">
Breakfast sweets- I don't know if I can trust people who can't enjoy a good rush of sugar first thing in the morning. I have seen apple skillet biscuits around, and while I am down for a good apple treat, my heart really belongs to peaches. There is little more satisfying than biting into a ripe juicy peach...and nothing quite as disappointing as biting into a totally unripe peach, amirite?!<br />
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Totally avoiding that possibility by using premium peach pie filling here, paired with a sweetened blend of cream cheese and sour cream, over fluffy cinnamon sugared biscuits, with a buttery crumble on top. When I dreamt this up, I knew it would be good, I just didn't know HOW good it would be.<br />
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And though I made this recipe with breakfast in mind, it would actually make a really amazing dessert too, especially with whipped cream or vanilla ice cream.<br />
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What you'll need for 9 servings:<br />
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9 Pillsbury Frozen Southern Style Biscuits<br />
1 stick of butter (1/2 cup), divided<br />
1/4 cup granulated sugar, plus 2 tablespoons<br />
1/4 cup brown sugar, plus 2 tablespoons<br />
1/2 teaspoon cinnamon, plus 1/4 teaspoon<br />
4 oz cream cheese, softened<br />
1/4 cup sour cream<br />
1 can of premium peach pie filling<br />
1/4 cup all purpose flour<br />
Kosher Salt<br />
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You'll also need:<br />
Skillet or deep dish pie pan<br />
Baking tray (to protect the bottom of your oven)<br />
microwave safe bowls<br />
Whipped topping for serving, optional, obvs.<br />
Toasted pecans or walnut pieces to sprinkle on top.<br />
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Place your biscuits in your pan to test for fit. They should be snug but with a bit of room around them.<br />
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Preheat your oven to 375 F.<br />
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Melt 3/4 of your stick of butter in a microwave safe bowl (about 50 seconds on high).<br />
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Make your cinnamon sugar mixture with 1/4 cup of granulated sugar and 1/2 teaspoon of cinnamon (or your could use pre-made Cinnamon Sugar, if you like).<br />
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Dip each biscuit in butter and then roll in cinnamon sugar mixture (or be lazy and pour it over like me, and then dip them afterwards because they're frozen and the butter solidifies way too quickly).<br />
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Arrange in pan again with excess sugar mixture poured over.<br />
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For the "cream" part of the recipe, in a microwave bowl, soften your cream cheese for about 45 seconds on high. Add 1/4 cup sour cream, and 1/4 cup brown sugar.<br />
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Mix until well combined and daub all the open spaces in your biscuit arrangement with "cream" mixture.<br />
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Next, open your can of peach pie filling and use a steak knife inside the can to cut the peaches into smaller pieces.<br />
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Artfully arrange the cut up filling on top of the biscuits and cream so that it can all just fall into the cracks when it bakes (sorry, just a little bitter- but man, isn't that pretty!).<br />
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Make the crumb using 1/4 cup of all purpose flour, 2 tablespoons of packed brown sugar, 2 tablespoons of granulated sugar, a pinch of salt, and 2 tablespoons of melted butter.<br />
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Now, squish it so it clumps together (clump, just the word you want in a recipe!) and then crumble it on top of the peaches.<br />
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Place your skillet (or pan) on top of a baking sheet with sides so you don't coat your oven in sugary peaches.<br />
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Bake for about 40 minutes until all the biscuits are cooked through and aren't doughy when you pry them out of all the topping around them.<br />
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Serve a biscuit with a big spoonful of peaches and cream on top of it, maybe with a little whipped cream?<br />
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Can't wait to taste it!</div>
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Oh, my, I may need a minute!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-78108917752811711182014-02-05T18:27:00.000-07:002014-02-25T15:46:50.789-07:00Lemon Oreo Cheesecake Doughscuits<div dir="ltr" style="text-align: left;" trbidi="on">
I have heard through my foodie friend in Los Angeles, that Doughscuits are the next big thing (and apparently he heard it from NPR). Like the Croissant Doughnut, the Doughscuit is a hybrid of a doughnut and a biscuit, and I feel confident in telling you, they are DELICIOUS!<br />
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They taste a little like funnel cakes, but are much more filling. And today, I have them for you filled with a no bake lemon cheesecake filling, coated with a thick lemon glaze, and dipped in crushed Lemon Oreos.<br />
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If you've not tried Oreo's new lemon flavored cookies, go out and get some now. After tasting them last night, I realized I needed to get a recipe done with them really quickly or I was going to eat them ALL before I had a chance.<br />
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Here's what you'll need for a half dozen Doughscuits:<br />
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6 frozen Grands biscuits, defrosted</div>
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4 oz cream cheese, softened</div>
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1/2 cup sweetened condensed milk</div>
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1/2 cup powdered sugar, plus another 3/4 cup</div>
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Lemon juice divided, 2 tablespoons and 1 teaspoon (fresh lemon is MUCH better, but it is snowing, so I used bottled)</div>
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2 tablespoons heavy cream</div>
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6 lemon oreo cookies</div>
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Oil for frying</div>
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You'll also need:</div>
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A deep fryer or large pot with 1 inch of oil in it (and a cooking thermometer)</div>
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Chopstick or fork to turn doughnuts over</div>
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Wax paper</div>
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Bench flour (that is a little flour to throw on your wax paper so your dough doesn't stick)</div>
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Rolling pill (or something to flatten the dough)</div>
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A quart sized plastic zipper bag (or piping bag)</div>
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A piping coupler with a long decorating tip (or you can cut your doughnuts in half and pipe or spoon the filling on like a sandwich)</div>
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Paper towels for draining doughnuts</div>
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If your frozen biscuits are not thawed, this should be done first.<br />
Soften your cream cheese, add 1/2 cup sweetened condensed milk<br />
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Add 2 tablespoons of lemon juice,</div>
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1/2 cup of powdered sugar, and stir until it is well combined. Place in the refrigerator, covered, to allow it to thicken.</div>
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To make the glaze, in a bowl large enough to dip a doughnut in, combine your 3/4 cup of powdered sugar with 1 tablespoon of heavy cream, and 1 teaspoon of lemon juice</div>
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Whisk until creamy and set aside.</div>
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Crush your oreos. 6 of them. </div>
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I used the bottom of a measuring cup to smash them.</div>
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Place the crushed oreo pieces in a shallow dish big enough to dip a doughnut into.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bLTeemmvo64A6fRKtf27D10REJTMjqYaqw5NC8VK1PnnytroeZT96BEQRB5rzfT-RNwK_WWXOnZbjfOvtNNUr5Jvdvs0V8OofohgglpXyRjDvdu2AymPFpC4k84xOe5kctujpueaUHg/s1600/IMG_0563.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bLTeemmvo64A6fRKtf27D10REJTMjqYaqw5NC8VK1PnnytroeZT96BEQRB5rzfT-RNwK_WWXOnZbjfOvtNNUr5Jvdvs0V8OofohgglpXyRjDvdu2AymPFpC4k84xOe5kctujpueaUHg/s1600/IMG_0563.png" height="213" width="320" /></a></div>
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Now is the time to start heating your oil. You will need it to be 375 F.</div>
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Next, I fit my quart sized zipper bag with a coupler and a long decorating tip. In step one below, the corner has been cut off before the interior coupling piece has been put in. Err on the smaller size with your hole so that the coupler doesn't fall out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW_BQd8V8ndVE2feE9Dgjhs3KQjBs68NHR3o_kS6duAhxik9MLvZzDTqfQOG4NK1fnMO-9rYvtELz745FHUQXHM95hPrA2_yCdjaOlQieGj4dPYFUsKwMi5WCM29o_uY_XYscm9IfWng/s1600/IMG_0566.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW_BQd8V8ndVE2feE9Dgjhs3KQjBs68NHR3o_kS6duAhxik9MLvZzDTqfQOG4NK1fnMO-9rYvtELz745FHUQXHM95hPrA2_yCdjaOlQieGj4dPYFUsKwMi5WCM29o_uY_XYscm9IfWng/s1600/IMG_0566.png" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0myLwIWBtO7z6rBMhtEu9iY2Ipf61VRoeYGkKC1TYUIAGbyU2mEI3zhEauJdeuDTwGXwh_RcPBt6l0_OKM-JzcQvWoan98KfINx_BczqhT9W1L_34GhVnjIzoa5u3_lAHsfzs8HL5IUU/s1600/IMG_0567.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0myLwIWBtO7z6rBMhtEu9iY2Ipf61VRoeYGkKC1TYUIAGbyU2mEI3zhEauJdeuDTwGXwh_RcPBt6l0_OKM-JzcQvWoan98KfINx_BczqhT9W1L_34GhVnjIzoa5u3_lAHsfzs8HL5IUU/s1600/IMG_0567.png" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisF6iLnR56O6JNpBpLg907Qwrp0AAQ1SFKVx5zrVXc6t85oK1FY67AijFthR8mlVGrvLVXlv1E7HoGPI59kmAyK52QKguvG2kUvh2OoBYC-CaAgEOHWyec9JyPVUly3jFfOd6UK0VnK0k/s1600/IMG_0569.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisF6iLnR56O6JNpBpLg907Qwrp0AAQ1SFKVx5zrVXc6t85oK1FY67AijFthR8mlVGrvLVXlv1E7HoGPI59kmAyK52QKguvG2kUvh2OoBYC-CaAgEOHWyec9JyPVUly3jFfOd6UK0VnK0k/s1600/IMG_0569.png" height="200" width="133" /></a></div>
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Then, on your lightly floured wax paper, carefully roll out your defrosted biscuit dough, one at a time, to about the size of a doughnut. It doesn't need to be TOO thin, but if they aren't rolled out the outside will cook and the inside stays raw.</div>
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<span style="text-align: left;">I intend upon frying a bunch of stuff, so I invested in a countertop deep fryer.</span></div>
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<span style="text-align: left;">You can see that I have placed the dough in the basket, then I submerge them. They cook about 1 minute per side... I think. They just need to be golden brown on both sides. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0MCAhOb68dpI18F5wxi07Ue2plyERJCJXg79RRV_79k67ZwAf-XbB8P3b3QL3BAtsQ6T3Timtd26jt5C3dgm1CkaTw2D03Wlffj71EAZJmueHUB8PigLBju_iACtcd79E0s_nlDAqZE/s1600/IMG_0576.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0MCAhOb68dpI18F5wxi07Ue2plyERJCJXg79RRV_79k67ZwAf-XbB8P3b3QL3BAtsQ6T3Timtd26jt5C3dgm1CkaTw2D03Wlffj71EAZJmueHUB8PigLBju_iACtcd79E0s_nlDAqZE/s1600/IMG_0576.png" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwTDRv0FZCYTm7OoLJWMKpo4mORcvoz6uhkX-4C1PkgkTIE6qbe5rUTy9nNvXYrhrkaR3bD-m1CvyslxLjan_BfrFopUEqf-JLPES4s4H9O0gjAC5Kagwo8m90zhnfenSoMlwPP5hbYM/s1600/IMG_0577.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWwTDRv0FZCYTm7OoLJWMKpo4mORcvoz6uhkX-4C1PkgkTIE6qbe5rUTy9nNvXYrhrkaR3bD-m1CvyslxLjan_BfrFopUEqf-JLPES4s4H9O0gjAC5Kagwo8m90zhnfenSoMlwPP5hbYM/s1600/IMG_0577.png" height="320" width="213" /></a></div>
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<span style="text-align: left;">As they come out of the oil, place them on paper towels to soak up any excess oil. Allow them to cool before decorating them or it will melt the glaze (though if you wanted to forgo the filling you could dip them in the glaze on both sides while the doughscuit is warm for a lemon glazed doughscuit) .</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxMPJLbiNI_TEhXmYrnd1GrkpGLHrJ8yeMIiEKDRLcnlxkDqK0UV26niY4Z6cS8nB6NYPk4_x7U8KeP9_ntvVH-FtizBsPnGiOsGnQk8Rx18_GfKiASxCbEMg7dEtWftFCiwNnR2wpeQ/s1600/IMG_0581.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxMPJLbiNI_TEhXmYrnd1GrkpGLHrJ8yeMIiEKDRLcnlxkDqK0UV26niY4Z6cS8nB6NYPk4_x7U8KeP9_ntvVH-FtizBsPnGiOsGnQk8Rx18_GfKiASxCbEMg7dEtWftFCiwNnR2wpeQ/s1600/IMG_0581.png" height="640" width="426" /></a></div>
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Now, I take my prepared "piping bag" and place it in a cup to hold it open, then I place the cheesecake filling in the bag.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43z2ipJ3yEGbBnlctUeuYT1T6V0Lp2jbpVanla_FoiGarQQljBx3kIgwfXzEjiyWC8izHDXOAtt6ggWbhy0OXCK6W0v961fePrrYVZIH3rUf1e1u54jS6ct2mH8-tFD4xjGfVq7LI3UM/s1600/IMG_0582.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43z2ipJ3yEGbBnlctUeuYT1T6V0Lp2jbpVanla_FoiGarQQljBx3kIgwfXzEjiyWC8izHDXOAtt6ggWbhy0OXCK6W0v961fePrrYVZIH3rUf1e1u54jS6ct2mH8-tFD4xjGfVq7LI3UM/s1600/IMG_0582.png" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG5r44QviMwVANGKvQoMIE84hJ0wE4BV3lULD3cAH2UrpPBAuNxFmJvIFsQLqxxbo7_B0MYd9DNtnibR7nSOtrhoC_pIFWnM-tysI2ciucWYvg_rKXbGspvshYQnz7IyXwrgh-0P6510/s1600/IMG_0583.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXG5r44QviMwVANGKvQoMIE84hJ0wE4BV3lULD3cAH2UrpPBAuNxFmJvIFsQLqxxbo7_B0MYd9DNtnibR7nSOtrhoC_pIFWnM-tysI2ciucWYvg_rKXbGspvshYQnz7IyXwrgh-0P6510/s1600/IMG_0583.png" height="320" width="213" /></a></div>
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<span style="text-align: left;">Then I take it out, zip the bag and grab a doughscuit. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXrcBPb_HGy5kjC2PYp8gctP0A82VfeOW2Ci4YBNfF6zXTgwfsmESlsHNofizEoUL0RVhuilFxzXyDdycRIOkLvGCaOxTYwPlmdc3MhkzcOPQ_ZcCz6GABQP5IbIl4PA-iCHA7QYTa8s/s1600/IMG_0584.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXrcBPb_HGy5kjC2PYp8gctP0A82VfeOW2Ci4YBNfF6zXTgwfsmESlsHNofizEoUL0RVhuilFxzXyDdycRIOkLvGCaOxTYwPlmdc3MhkzcOPQ_ZcCz6GABQP5IbIl4PA-iCHA7QYTa8s/s1600/IMG_0584.png" height="400" width="266" /></a></div>
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First thing to do is to gently stab your decorating tip into the cooled doughscuit. Once it is in, I moved it carefully around in the pastry to make room for filling. Then, pipe that baby full of the lemon cheesecake filling.</div>
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Until it is filled up. If you don't have a piping tip for filling, you can cut your doughscuits in half (like a hamburger bun) and pipe or spoon the cheesecake filling in, like a sandwich. It might be easier to just glaze the top half though (you'll see why below).</div>
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Now, time to glaze them. I put the rounded side into the glaze,</div>
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And then lifted it straight up and out of the glaze, letting any excess drip off.</div>
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Now, into the lemon Oreo crumbs. You may want to add a few more crumbs by hand to make them pretty.</div>
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Do the same for the rest and then dig in! </div>
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They are very filling so you might want to cut one in half and share it.</div>
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Or you could keep your doughscuit all to yourself.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8q_3XsKSv2YzvG4dYgE1pgj_2brle57xzzGPw5iHwGchyphenhyphenXTuCB0epWXchVf5iLNQRO_q6Q_c_bZVzpDmNdF6HVXh2vT3sF_QYeuOhB3W9aUABb3FlBFDThB9K_chTcPSmMOwsXqUMYI/s1600/doughscuits3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8q_3XsKSv2YzvG4dYgE1pgj_2brle57xzzGPw5iHwGchyphenhyphenXTuCB0epWXchVf5iLNQRO_q6Q_c_bZVzpDmNdF6HVXh2vT3sF_QYeuOhB3W9aUABb3FlBFDThB9K_chTcPSmMOwsXqUMYI/s1600/doughscuits3.png" height="444" width="640" /></a></div>
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Whichever you chose, you are sure to love this crispy lemony hybrid!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-36092741797250932412014-02-04T12:35:00.000-07:002014-02-04T12:35:08.218-07:00Dinner at the Improv - Bacon, Chowder, Pizza Pizzazz!<div dir="ltr" style="text-align: left;" trbidi="on">
I like to improvise sometimes, which means I just throw things into the pan and wing it. Every once in a while, it is horrible, more often though, it turns out pretty darned well. I wanted to share these improvisations to inspire other cooks who feel comfortable cooking by taste.<br />
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For episode two of Dinner at the Improv, I've made <i>Cheesy Sage Corn Chowder and Bacon Ranch Pizza</i>.<br />
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Like the rest of the country, it has been ridiculously cold and snowy here in Montana. That means, I want something warm and comforting, without having to spend too much time outside my bed, where I would like to be, covered by every blanket that we own. That means, perfect night for soup and pizza.</div>
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This pizza is really less pizza and more fancy bread sticks. I use a store bought can of pizza dough. Spread it out on a sheet pan lined with non-stick foil until the crust is fairly thin, and then slather that in homemade ranch dressing. It is a mix of mayo, sour cream, dried dill, chives, granulated garlic, a touch of onion powder, and some salt and pepper. Over that goes Italian cheese blend to cover, and then 6 slices of crispy bacon (that I baked in a 425 degree oven for about 15 minutes), crumbled over the top. That bakes according to the directions on the dough canister, for about 10 minutes (according to mine- which was Pillsbury Refrigerated Pizza Crust).</div>
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Next, in a large soup pot, I melt 4 tablespoons of butter (that's half a stick in America, usually) and about a tablespoon of sage, to bloom the herbs, which lets out the oils and makes it very fragrant. Once that is bubbly, I add a can of drained premium white corn. Once the corn has warmed a bit, I add 4 tablespoons of flour, let that cook, stirring, until it smells nutty, and add 3-4 cups of chicken stock, a cup at a time, whisking to make it smooth. During this time, I salt and pepper the soup to taste and then let it come up to a boil. </div>
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A few minutes before the pizza is ready, I lower the temperature on the soup to low and add a handful of that Italian cheese blend (cheddar would be great also), about a cup of milk, and a half a cup of heavy cream. I stir that until the cheese is melted, careful not to let it boil once the dairy is added so we don't get a curdled soup, taste, and re-season as needed. It couldn't be much easier.</div>
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Then, serve it up in a bowl with crumbled bacon over it, and maybe a little extra cheese if you like, with a slice of the tasty Bacon Ranch Pizza on the side. It's perfect for sopping up the rest of that creamy soup before you have seconds!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-56889999649155412662014-02-03T18:11:00.000-07:002014-02-04T12:56:05.149-07:00Strawberry Tres Leche Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Am I the only thing who thinks immediately of Latin lovers when I think of romance?</span><br />
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<span style="font-family: inherit;">I have one heck of a romantic cupcake for your Valentine. Growing up in Miami, having latin pastries was one of my favorite treats. So when I was thinking of other things to do with my Pillsbury Valentine Funfetti cupcakes, the first thing that came to mind was Tres Leche. Tres Leche, (pronounced trace-LAY-chay) is a central american dessert that consists of a spongy cake soaked in three different milks, that turns the cake into a spongy pudding. It is usually topped with whipped cream (or sometimes marshmallow fluff). Of course, to make this recipe extra Valentine-y, I added some sweet red strawberries.</span><br />
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<span style="font-family: inherit;">What you'll need:</span></div>
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<span style="font-family: inherit;"> <span style="background-color: white; color: #666666; line-height: 18.200000762939453px;">One Boxed Cake Mix, with the eggs, oil, and water they require.</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">1 cup of strawberry puree, plus 24 strawberry slices</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">1/2 cup of Evaporated Milk</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">1 cup of Sweetened Condensed Milk</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">1/4 cup of heavy cream</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">1 8oz container of whipped topping (you are also welcome to use actual sweetened whipped cream)</span></span><br />
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<span style="color: #666666;"><span style="background-color: white; line-height: 18.200000762939453px;">You will also need:</span></span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">Metal cupcake liners (with inner paper lining)</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">Cupcake tin with 24 cups</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">A regular sized ice cream scoop</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">A gallon sized plastic zipper bag</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">A large cup to hold your plastic zipper bag open</span></span><br />
<span style="color: #666666;"><span style="background-color: white; font-family: inherit; line-height: 18.200000762939453px;">A toothpick or skewer</span></span><br />
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<span style="color: #666666;"><span style="background-color: white; line-height: 18.200000762939453px;">Start by preheating your oven and mixing your cake mix according to its directions.</span></span></span><br />
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<span style="font-family: inherit;">You really need the metal cups (with the paper liners in them) so that you have something that can stand up to the cupcakes being soaked. They have them in most baking aisles for fairly cheap. Scoop your liners about 2/3rds full for the best sized cupcakes, and bake according to the directions on the box.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7XMKn_fZ2DMPO2IXB4uARMQnLwxiihm4yC6T1ndkfc5fnwJIYEPbSjkQPnsQe0FQGzYDnYyTKIcXSbqIy29Oz06KBQRczI8BgP9YUpm5WqZ51W1fW4dGEz-T6CrDgViQcSQVFzgeKs8/s1600/IMG_0346.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7XMKn_fZ2DMPO2IXB4uARMQnLwxiihm4yC6T1ndkfc5fnwJIYEPbSjkQPnsQe0FQGzYDnYyTKIcXSbqIy29Oz06KBQRczI8BgP9YUpm5WqZ51W1fW4dGEz-T6CrDgViQcSQVFzgeKs8/s1600/IMG_0346.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">Next, in a bowl, whisk together your evaporated milk,</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuu53jDNlScZAxufOSMDncHBZ-BN2qfOnR8noFrGPhEJ8OyDUz-slylzoXOy4I6qfgjsBmKujOenkEONlajrDNQiwZtNCJekXm616Ti4VuNB2xcpkYWveBOcC1s6SJk9s8nBN-xcCJl8/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZuu53jDNlScZAxufOSMDncHBZ-BN2qfOnR8noFrGPhEJ8OyDUz-slylzoXOy4I6qfgjsBmKujOenkEONlajrDNQiwZtNCJekXm616Ti4VuNB2xcpkYWveBOcC1s6SJk9s8nBN-xcCJl8/s1600/6.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Sweetened Condensed Milk,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ynlbFOQt44uwe-Jn1Gch1SaY0hOCLzW1Uf4vmdbWo8IbhDBOwbHRoCHsvXQ3aGCSoGLxaFpdo-g_iXzlaF1GBvX4AfHsyy1wmFtnY84Lg_TSNdnQhG9V4d9okCi04Gj36Xz1JTQ1bP4/s1600/7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ynlbFOQt44uwe-Jn1Gch1SaY0hOCLzW1Uf4vmdbWo8IbhDBOwbHRoCHsvXQ3aGCSoGLxaFpdo-g_iXzlaF1GBvX4AfHsyy1wmFtnY84Lg_TSNdnQhG9V4d9okCi04Gj36Xz1JTQ1bP4/s1600/7.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">strawberry puree,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnFHqI3q_2p1MY0LcTEFMlE8XnBAeYARU4qPGhCbQR-ZVikyTtd9M41H2M1syqxMnK-ljoAtSSDurGRzdEz2BUCIhXXWaGoEn1VGye4NAndG7gVIC7wJpXg4HshfeTWzA3uLjNDXmH20/s1600/8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnFHqI3q_2p1MY0LcTEFMlE8XnBAeYARU4qPGhCbQR-ZVikyTtd9M41H2M1syqxMnK-ljoAtSSDurGRzdEz2BUCIhXXWaGoEn1VGye4NAndG7gVIC7wJpXg4HshfeTWzA3uLjNDXmH20/s1600/8.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">and heavy cream,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa4o2uEeSyZ-Swa8NpHGGmIywds42ABL-wsVpLlRK1-7J_4TCSmozklHVftUMd2DKdWasrVZY76pn2YrIAZOTWTB3hc1SBGbPfenIjU5XLRc64ksxNS53ss0KpuB-dMD9l9nBB8in96g/s1600/9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLa4o2uEeSyZ-Swa8NpHGGmIywds42ABL-wsVpLlRK1-7J_4TCSmozklHVftUMd2DKdWasrVZY76pn2YrIAZOTWTB3hc1SBGbPfenIjU5XLRc64ksxNS53ss0KpuB-dMD9l9nBB8in96g/s1600/9.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">until it is well mixed.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhracFUhtnYTqlsgkzPVpjU_zl0YZWPi1SlgbmqN6792fexbl3iaXNlCbSUD9WWzhU1f3tcej-bFvJGu_EgoDH_aA7fhqEpiJncXHgKQn7W6qI76lsTv9ab3wO95TVhWcIRR0mlm7HP96I/s1600/10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhracFUhtnYTqlsgkzPVpjU_zl0YZWPi1SlgbmqN6792fexbl3iaXNlCbSUD9WWzhU1f3tcej-bFvJGu_EgoDH_aA7fhqEpiJncXHgKQn7W6qI76lsTv9ab3wO95TVhWcIRR0mlm7HP96I/s1600/10.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Set that aside while you ready the cooled cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLa01XqQr9xEAU36c9M7TZZH0Oa-Rd0PHdwmg-YrTxN3jhj7WtcmGFPx753kGahwH133eLv2_L-gTLe7fwKgsW9a9PZMC26lHzSvjjeE4ATtiTzNjai1hSlOtgu8ebFavoA8mm1SxLdI/s1600/11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLa01XqQr9xEAU36c9M7TZZH0Oa-Rd0PHdwmg-YrTxN3jhj7WtcmGFPx753kGahwH133eLv2_L-gTLe7fwKgsW9a9PZMC26lHzSvjjeE4ATtiTzNjai1hSlOtgu8ebFavoA8mm1SxLdI/s1600/11.png" height="640" width="426" /></span></a></div>
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<span style="font-family: inherit;">First step, carefully take your cupcake out of the metal liner. </span></div>
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<span style="font-family: inherit;">Unwrap the cupcake, and put it back in its metal liner.</span></div>
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<span style="font-family: inherit;">Do that to all of them.</span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbekgvdC5Pan7at3Gcq5Zf21LhMMtmSzwxEYFmAh3rM6QADoQNi-qT6VM55S4bal4UHEyFVIOzPCwdzrrIbgEPYMKRiKZ4yawCXYAlu9labIm3oYF5pJjsCJI5rr5_BZjKjGBvK_stTM/s1600/12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbekgvdC5Pan7at3Gcq5Zf21LhMMtmSzwxEYFmAh3rM6QADoQNi-qT6VM55S4bal4UHEyFVIOzPCwdzrrIbgEPYMKRiKZ4yawCXYAlu9labIm3oYF5pJjsCJI5rr5_BZjKjGBvK_stTM/s1600/12.png" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDGu01sH2PA3VYgnzFxwT3DLS4P2ZoX-wxy-AtIdVkvvuMk-ev16zlLIRAO44w0Isbgra5V0NSokAOKFPN_Y41fZLk5JH2uaOepa2bq7aWYC8QYR8l1s7-IlamUo4dsCwQzlduax7sio/s1600/13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDGu01sH2PA3VYgnzFxwT3DLS4P2ZoX-wxy-AtIdVkvvuMk-ev16zlLIRAO44w0Isbgra5V0NSokAOKFPN_Y41fZLk5JH2uaOepa2bq7aWYC8QYR8l1s7-IlamUo4dsCwQzlduax7sio/s1600/13.png" height="133" width="200" /></a></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UlfP0T7UHPL0dl1hHYgppEmnUJ9TwcmBI5ATqzs1PpMYRon1lHzODBJV2NYBa2v0xn0cM3aUCIQi-6m8Nw07Ocjwb-EFdwVUNSFV_rUgEnYPk6V_QV9z_XoE17C8uzMDhraWakyX7xA/s1600/14.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UlfP0T7UHPL0dl1hHYgppEmnUJ9TwcmBI5ATqzs1PpMYRon1lHzODBJV2NYBa2v0xn0cM3aUCIQi-6m8Nw07Ocjwb-EFdwVUNSFV_rUgEnYPk6V_QV9z_XoE17C8uzMDhraWakyX7xA/s1600/14.png" height="133" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienmTRcP1THDntr1XMvTVz8vkfKMemPhyphenhyphenfGyWCRuYZ7NW8c0Nl8cyrnI7j7V2YHbj-5okc1xyav7svjOOjh7AsJd7-UZpRV8VXxKRCfqJBns4zycnnxwqW24GOV2S54HEnG0naAurBWjk/s1600/15.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEienmTRcP1THDntr1XMvTVz8vkfKMemPhyphenhyphenfGyWCRuYZ7NW8c0Nl8cyrnI7j7V2YHbj-5okc1xyav7svjOOjh7AsJd7-UZpRV8VXxKRCfqJBns4zycnnxwqW24GOV2S54HEnG0naAurBWjk/s1600/15.png" height="133" width="200" /></a></span></div>
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<span style="font-family: inherit; text-align: left;">Next, use your skewer (or a fork or toothpick) and cover your entire cupcake in holes. Take them out and poke the sides too. This allows the milks to absorb into the cake better.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5Qws-NoxxVujAvUIMGHxdBlynPQ_3JO1qssCeDjUHIjB_JQ_KJmXt15GK8_2TS7nNTxYhHZp-IVqBrOuWSfRFz1XJhIKik07zpW1aUxJ3fKcvFwJpi1WVJS-4Yr7yvy0S6Eobu4mT0Y/s1600/16.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja5Qws-NoxxVujAvUIMGHxdBlynPQ_3JO1qssCeDjUHIjB_JQ_KJmXt15GK8_2TS7nNTxYhHZp-IVqBrOuWSfRFz1XJhIKik07zpW1aUxJ3fKcvFwJpi1WVJS-4Yr7yvy0S6Eobu4mT0Y/s1600/16.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">This is also fantastic for getting out your aggressions. Just be very careful not to poke through your liner, so your milk doesn't strain out.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUnVgRjEEQWRQ2BSqfM9xtPREyFffg8bd4pRApGi4AX1DhxvKEbLVe2mVSEzqlW-gGIg5eOsQ55oTA4RBeV6n1u1XXyaEeqnJ3ThMxDh4tq0jgEIzaDSwBkIHph6vYTF_wDwzhRFG5aE/s1600/17.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCUnVgRjEEQWRQ2BSqfM9xtPREyFffg8bd4pRApGi4AX1DhxvKEbLVe2mVSEzqlW-gGIg5eOsQ55oTA4RBeV6n1u1XXyaEeqnJ3ThMxDh4tq0jgEIzaDSwBkIHph6vYTF_wDwzhRFG5aE/s1600/17.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">Next, take a cupcake out of its liner, and submerge it in your strawberry milk mixture. Hold it there for about 30-45 seconds.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdyjMIuq2MhI33LK4uyHEsVGiBHY4Y8NSmMZwXMABfpzOwnqcY1O4zsDRyX-h7zeuldfzzL-GGeOkLdGSUNl2OCl9GB8F3N0ILNADbmJ4A1NqNjjVCo4KtvpB9pc06JZ22_5yVzZmKlA/s1600/18.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimdyjMIuq2MhI33LK4uyHEsVGiBHY4Y8NSmMZwXMABfpzOwnqcY1O4zsDRyX-h7zeuldfzzL-GGeOkLdGSUNl2OCl9GB8F3N0ILNADbmJ4A1NqNjjVCo4KtvpB9pc06JZ22_5yVzZmKlA/s1600/18.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">Then, place your cupcake back in its metal liner and pour 2-3 teaspoons of the milk mixture over the top of the cupcake. You may want to pull out the sides of the liners a tiny bit to keep from dripping sweetened milk all over your counter.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk5inuqo2lCvIIgo_wYIxzyCX2VWGiOOefv2MnFToGc19wu3aA_Wwd7z4z0SxRDeXlW4_x6fT3pFQiZIFapIpD_Qs3Yy9lumsklEpmiojJdaSzFlF_mnSl_lKbTFxDFzJfvXFIMrH7Ws/s1600/19.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGk5inuqo2lCvIIgo_wYIxzyCX2VWGiOOefv2MnFToGc19wu3aA_Wwd7z4z0SxRDeXlW4_x6fT3pFQiZIFapIpD_Qs3Yy9lumsklEpmiojJdaSzFlF_mnSl_lKbTFxDFzJfvXFIMrH7Ws/s1600/19.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Do this to all of your cupcakes, one at a time, and then cover them on a tray and refrigerate them for at least an hour.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEB5F0Z-cACAChuw6EmLj1gkwS7TBxnJfpItVaRwC4PDvUiYS4C92G3nWZDK5ho83HBjYBo5HFfEr1bu1ycvqnpTI57hj4Xe3UmN6Qum_fyK_WhvcWF6gYK11ckx16sAZWeryYne_pfg/s1600/20.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfEB5F0Z-cACAChuw6EmLj1gkwS7TBxnJfpItVaRwC4PDvUiYS4C92G3nWZDK5ho83HBjYBo5HFfEr1bu1ycvqnpTI57hj4Xe3UmN6Qum_fyK_WhvcWF6gYK11ckx16sAZWeryYne_pfg/s1600/20.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">To prepare the topping, I just used store made whipped topping, and added a little pink food coloring. Of course you can skip this step if you are anti-food coloring. I just like the festive flare. I made half a batch, so I portioned my whipped topping,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiOHcv00LNE2gmyOowM8y6uVu0IEEOdxD6A7bZ7t1F_hoBxjHEukaBYJkVf0gT6RRHfB4oqZ1wZgoZw6T9A1SxlWSzzBlVaAdVM8SFzet3ESAsVm9HmSxexU21Qt8Hkrw4oMMgZuQPJU/s1600/IMG_0301.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQiOHcv00LNE2gmyOowM8y6uVu0IEEOdxD6A7bZ7t1F_hoBxjHEukaBYJkVf0gT6RRHfB4oqZ1wZgoZw6T9A1SxlWSzzBlVaAdVM8SFzet3ESAsVm9HmSxexU21Qt8Hkrw4oMMgZuQPJU/s1600/IMG_0301.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">and dipped a toothpick into my pink gel food coloring. If using liquid it would be 1-2 drops. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-90l_wXtA43i2r5KnJGSrHnXp_uN0WBby-fqv9BdTITu5tOtGaJPbCkLJTgKlnY5T6LEVBQsWbfyzw52E-e5en7scEXoEdojXEsT4Lu2xAjVXbxq_x6B-vB_R9-zChRGP-4Ii-sJUCow/s1600/IMG_0302.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-90l_wXtA43i2r5KnJGSrHnXp_uN0WBby-fqv9BdTITu5tOtGaJPbCkLJTgKlnY5T6LEVBQsWbfyzw52E-e5en7scEXoEdojXEsT4Lu2xAjVXbxq_x6B-vB_R9-zChRGP-4Ii-sJUCow/s1600/IMG_0302.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Then I rubbed the coloring on the topping to get it off the toothpick,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvSceFzBLbnCLb_keLFUpVDeV0uwTDtwX4EdSRUfYRwRwJhzfO5JeHlm5Qqs1hriLNmLEdOpKn5W7jrkYcamRSp5EX21cc1VjpziR4I8JXjRfqkRXp5nMbYTP5b8X18itGEFHoHabhcQ/s1600/IMG_0303.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvSceFzBLbnCLb_keLFUpVDeV0uwTDtwX4EdSRUfYRwRwJhzfO5JeHlm5Qqs1hriLNmLEdOpKn5W7jrkYcamRSp5EX21cc1VjpziR4I8JXjRfqkRXp5nMbYTP5b8X18itGEFHoHabhcQ/s1600/IMG_0303.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">It occurred to me at this point that I should probably show what coloring I was using. I find these to be the best for coloring icings, followed by the tubes of gel coloring.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U4rOD7YzqA30sPWwTjZxyKTuM3JgBIIii56kH3X3F-Ql0TTrMOmSa_cncGCMXoaMXAHYvITCroIajNp2dsKPjwV8eoVrwvLUdD7qsXmkC5oVkmM2-4WTKaLwzSuWJ5Y8iFtE9HL_gyA/s1600/IMG_0305.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0U4rOD7YzqA30sPWwTjZxyKTuM3JgBIIii56kH3X3F-Ql0TTrMOmSa_cncGCMXoaMXAHYvITCroIajNp2dsKPjwV8eoVrwvLUdD7qsXmkC5oVkmM2-4WTKaLwzSuWJ5Y8iFtE9HL_gyA/s1600/IMG_0305.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">I folded the color into the topping, until it was uniformly pink,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMewAu0gvHzhCB-BTYqLQiBsbLunxGrkLfRlw9w1idWgTVxFnVu_Fd-HZv_OrxH0l290cKi8gn9feBpJRtizWDVJCx1YdCH6ULkwRvozjC9F-MulYizV9pp7Ll4AW_iaPHc9ybU1O975o/s1600/IMG_0306.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMewAu0gvHzhCB-BTYqLQiBsbLunxGrkLfRlw9w1idWgTVxFnVu_Fd-HZv_OrxH0l290cKi8gn9feBpJRtizWDVJCx1YdCH6ULkwRvozjC9F-MulYizV9pp7Ll4AW_iaPHc9ybU1O975o/s1600/IMG_0306.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">then got it into my plastic zipper bag so I could pipe it on the cupcakes. I'm big on piping things because it is easier to control, usually, than just applying things by hand, I find. If you have a steadier hand than I do and you don't want to bother with piping, I won't send the Cupcake Police after you. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xPVIJacnT7_aqETgX_S3DPla1uC1lKxIXyV2Mtiz_4DtasLRkeciCLWTfgfMMd2KyQP9jE3SvAoiBVXTd78ofp7CFS8reEsvliUpnZDmYl1ntmqn8Jai15FL_UFiz3K56aE9qcxBxF8/s1600/IMG_0307.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xPVIJacnT7_aqETgX_S3DPla1uC1lKxIXyV2Mtiz_4DtasLRkeciCLWTfgfMMd2KyQP9jE3SvAoiBVXTd78ofp7CFS8reEsvliUpnZDmYl1ntmqn8Jai15FL_UFiz3K56aE9qcxBxF8/s1600/IMG_0307.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Your cupcakes should have been allowed to soak up your milk for at least an hour now. Mine rested overnight and looked like this. I could have added a little more milk to them, even.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pt1UKy4sNl1V-4c5Fe2eQrFDPZ15MIvrkEe6J4Oxc9P1_oNGKo61Rc2y7fSLZaXbXmsFj47JFYNfgEK6MQTkBMIRO7uVx6uQ4alPPik-YbE0bvJMKl2wrzG2oeYKWFKrhvy3hO9Lulg/s1600/IMG_0308.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pt1UKy4sNl1V-4c5Fe2eQrFDPZ15MIvrkEe6J4Oxc9P1_oNGKo61Rc2y7fSLZaXbXmsFj47JFYNfgEK6MQTkBMIRO7uVx6uQ4alPPik-YbE0bvJMKl2wrzG2oeYKWFKrhvy3hO9Lulg/s1600/IMG_0308.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">Then I piped my whipped topping onto the cupcake starting at the edge and spiraling inwards... </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkds9EcKQeekcgYhQUGJmENWEtrrdD1ncVS1srDWEJDM6wp-c0gAe_-v2EURcfya-DL82dQI0vQ7fZ9mJqaurKetkV8ctBN5R2kikIldi_iSJKV2cjrtDmPo-FQRjUPANtdL0i_FrGPXM/s1600/IMG_0311.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkds9EcKQeekcgYhQUGJmENWEtrrdD1ncVS1srDWEJDM6wp-c0gAe_-v2EURcfya-DL82dQI0vQ7fZ9mJqaurKetkV8ctBN5R2kikIldi_iSJKV2cjrtDmPo-FQRjUPANtdL0i_FrGPXM/s1600/IMG_0311.png" height="266" width="400" /></span></a></div>
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<span style="font-family: inherit;">to make a rose like pattern. And then, to gussy them up, I dropped them in a decorative Valentine wrapper.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJ3ncV0ZW9_YF6jNh-6HATOXtpbtreulPmTV6HPJJl2QRoQpG1cvjWGjVMkfL3tG34LzUvVmXcQYK-SjR_kr0gOodGstT0LVqKeZy_ASJdopxsLqibNCM9z81n9QRchj_wmfpShVKLDU/s1600/IMG_0314.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlJ3ncV0ZW9_YF6jNh-6HATOXtpbtreulPmTV6HPJJl2QRoQpG1cvjWGjVMkfL3tG34LzUvVmXcQYK-SjR_kr0gOodGstT0LVqKeZy_ASJdopxsLqibNCM9z81n9QRchj_wmfpShVKLDU/s1600/IMG_0314.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">Finally, finish those sweet cakes with a slice of strawberry on top. And then grab a spoon (because, if </span></div>
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<span style="font-family: inherit;">you try to unwrap them like regular cupcakes, you are going to have a handful of milk!) and enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSORrqg3TYpsZYnR44hKylar0QjTckf7m8c4hjk7jdrnZPY8w686gX-4sddjAh2rqikdqAqK-4RtVviD5i0s0B0PSlziFtHLApxCHc58TmKNB8otgnpEEiGH8v3f7hUvGnroBOI8nJuEw/s1600/tres+leche+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSORrqg3TYpsZYnR44hKylar0QjTckf7m8c4hjk7jdrnZPY8w686gX-4sddjAh2rqikdqAqK-4RtVviD5i0s0B0PSlziFtHLApxCHc58TmKNB8otgnpEEiGH8v3f7hUvGnroBOI8nJuEw/s1600/tres+leche+1.png" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;">They will make your taste buds do a rumba!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh76819R0xOaZSHIEr_feEmBMqRvS5uQD_W_PYO0SAgnk6NnMjXFqGNc9V-FqYuzV5KvdngY7TKszM6sEa9U06dkm09CunGWetne_nRChiubKcosW2XnV4tvfiqSDACcGmYV08ZJ8uins/s1600/tres+leche+3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh76819R0xOaZSHIEr_feEmBMqRvS5uQD_W_PYO0SAgnk6NnMjXFqGNc9V-FqYuzV5KvdngY7TKszM6sEa9U06dkm09CunGWetne_nRChiubKcosW2XnV4tvfiqSDACcGmYV08ZJ8uins/s1600/tres+leche+3.png" height="640" width="426" /></span></a></div>
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<span style="font-family: inherit;">Aye, papi!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RdCRdrTPbEqUWjpUlTpGcfARzyR65tjcZkMQ_inpiuX50CQa1VlqzWhGt16tu8RpbpV8c4gK-Nz8sRdPujBooVkcK1WBsm8IwHKXPIVyfWiCFk7027sEaci-FDOWEs7LPxx3qQAOwKw/s1600/tres+leche+4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9RdCRdrTPbEqUWjpUlTpGcfARzyR65tjcZkMQ_inpiuX50CQa1VlqzWhGt16tu8RpbpV8c4gK-Nz8sRdPujBooVkcK1WBsm8IwHKXPIVyfWiCFk7027sEaci-FDOWEs7LPxx3qQAOwKw/s1600/tres+leche+4.png" height="640" width="426" /></span></a></div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-41012623372803014242014-02-01T16:55:00.000-07:002014-02-04T12:56:36.710-07:00Chocolate Covered Cherry Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
It's time for Valentine sweets. Now, the name on this one is a little bit deceiving. I went shopping and came upon Pillsbury's Valentine Funfetti cake, and everyone who knows what's what, knows that confetti cake is the best, so the actual cupcakes in this recipe are confetti, but the frosting is all cherry chocolate love!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcX7drz6SPqY5pNClks5ubYcM5S9HjgSEF7E9bTAIQnPp4xdw1X-_aCAKONGXNmlcerw7a_KYltpaBBATO8cvrtyt1nrkwBvnbM0R5KKpnpkehzPU4X7duVS6PMuYPZlaUKqjXOBo3ScI/s1600/cherry+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcX7drz6SPqY5pNClks5ubYcM5S9HjgSEF7E9bTAIQnPp4xdw1X-_aCAKONGXNmlcerw7a_KYltpaBBATO8cvrtyt1nrkwBvnbM0R5KKpnpkehzPU4X7duVS6PMuYPZlaUKqjXOBo3ScI/s1600/cherry+2.png" height="640" width="426" /></a></div>
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That is not to say that you couldn't use a different flavor cake mix (though seriously, FUNFETTI!!!) like chocolate or cherry chip, or gluten free anything, if you dig on that. This is all in the name of love, so make what YOU love.<br />
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Me? I love funfetti (I think you might have caught onto that by now)!<br />
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What you'll need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhtUF8BTtZltZUpfuVWfpS8BZxbxz8WlgvL_WtlfGEHBpm9xpRrQDe3JQkp0LRkJnH9BdVvPA2yVRrm6zSMBT0GDj7YPYQ-HSbPSsAoJLa7P2A6Eps4g6-UJYSsI4O_SZb3EN_CHLs84/s1600/IMG_0336.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQhtUF8BTtZltZUpfuVWfpS8BZxbxz8WlgvL_WtlfGEHBpm9xpRrQDe3JQkp0LRkJnH9BdVvPA2yVRrm6zSMBT0GDj7YPYQ-HSbPSsAoJLa7P2A6Eps4g6-UJYSsI4O_SZb3EN_CHLs84/s1600/IMG_0336.png" height="426" width="640" /></a></div>
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One Boxed Cake Mix, with the eggs, oil, and water they require.<br />
One large jar of stemless maraschino cherries (you could also use fresh cherries that have been pitted)<br />
2 sticks of butter<br />
2/3 cup of plain Crisco (or other vegetable shortening)<br />
5-6 cups powdered sugar<br />
1 cup chocolate plus 1/4 cup grated (chips are fine, but bars would work too)<br />
1/2 cup heavy whipping cream<br />
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You'll also need:<br />
24 cup cupcake tin<br />
24 paper cupcake liners (or 48 if you want to make them pretty by relining them after they bake)<br />
A standard sized ice cream scoop<br />
A bowl big enough to fit a cupcake into<br />
2 gallon size plastic zipper bag<br />
A quart sized plastic zipper bag<br />
Cups to hold your plastic zipper bags<br />
Small serrated knife (like a steak knife)<br />
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First step, preheat your oven and mix your cake according to the direction on the box.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_dcHFlgQbfyYsVEmWF6lnXMtEFkDhps2rCKKwGjDmX7uqeETtPWqXrwxD82sPw7qyT1qO8NXN7sT1k2WxtjpjBBP_FqDu7H5nUC8GdfKnZNaYwnRECvFjIKOW4MLKv6YM2t6qd3D1Fs/s1600/IMG_0340.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh_dcHFlgQbfyYsVEmWF6lnXMtEFkDhps2rCKKwGjDmX7uqeETtPWqXrwxD82sPw7qyT1qO8NXN7sT1k2WxtjpjBBP_FqDu7H5nUC8GdfKnZNaYwnRECvFjIKOW4MLKv6YM2t6qd3D1Fs/s1600/IMG_0340.png" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrrvt8Wyq6wNdUbZCtGB0Xf16Dv2k8dY9tvcWeE8ALOwi00khqpefrrLgpG_gKZgZRUGMpTaR9XrYrsRxf8Lp1hsSRYOBUudh2kKzJvCEJZ5PhHpiQYwAWubFPZ6W4zT3wI-WyZOAE-M/s1600/IMG_0341.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrrvt8Wyq6wNdUbZCtGB0Xf16Dv2k8dY9tvcWeE8ALOwi00khqpefrrLgpG_gKZgZRUGMpTaR9XrYrsRxf8Lp1hsSRYOBUudh2kKzJvCEJZ5PhHpiQYwAWubFPZ6W4zT3wI-WyZOAE-M/s1600/IMG_0341.png" height="200" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmthw3Tr_rvA6maHjhrV-nakII4-uNf61zUPCXEtv472CC8hJ5yVx_M7BjFlZrSjnMa0BTTgPgXZqB3mdkupMl6GP_lCaAHSABplDuUOU-X9PCsbWV_J_pb0Ufcq2CFAyNdCJVFfyUeeU/s1600/IMG_0343.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmthw3Tr_rvA6maHjhrV-nakII4-uNf61zUPCXEtv472CC8hJ5yVx_M7BjFlZrSjnMa0BTTgPgXZqB3mdkupMl6GP_lCaAHSABplDuUOU-X9PCsbWV_J_pb0Ufcq2CFAyNdCJVFfyUeeU/s1600/IMG_0343.png" height="200" width="133" /></a></div>
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Then get them into your cupcake tin (or those fantastic metal cupcake liners that don't need a cupcake tin, like I've used here). Filling them up 2/3 of the way makes for the best shaped/sized cuppies.<br />
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Next step is the ganache (which is a fancy word for chocolate frosting, in this case). In a microwave safe bowl, add your 1/2 cup of heavy cream. Microwave it for a minute or two, so that it is boiling.<br />
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When it comes out, (careful, it should be very hot) put your cup of chocolate chips directly into the cream and leave it alone for 2 whole minutes. If you are using bar chocolate, break it into smaller pieces before it goes in bowl. Now, two minutes undisturbed.</div>
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Seriously, stop messing with it. Okay, two minutes is up, now whisk.... carefully because that cream is extra sloshy.</div>
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It should end up looking like this.</div>
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Like a drippy, sensual hot fudge sauce... stop eating it! You need it for the cupcakes!</div>
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Now, on to the frosting. This is a cherry chocolate icing. Start with your butter, at room temp (or softened a bit in the microwave if you live somewhere as cold as I do, where butter never softens in the winter- I usually do it for 15-20 seconds) and cream the butter and the shortening together until they are completely combined and there aren't any lumps.</div>
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Next, add your powdered sugar one cup at a time. Start on low so you don't coat yourself and your kitchen with the sugar. Slowly integrate all of the sugar, a cup at a time. Taste as you go to get the right sweetness. Then let your mixer whip the frosting for two minutes on medium high.</div>
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Next step is to add the cherry flavor using the juice in the jar of maraschino cherries. I used 1/4 cup.</div>
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<span style="text-align: left;">Take 24 cherries out of the jar and set aside to dry on paper towels for the final garnish. Then finely mince by hand or finely chop 1/3 cup of cherries in a processor or blender. Leaving as much liquid behind as possible, add your cut up cherries in your frosting.</span></div>
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Then add 1/4 cup of grated chocolate. I used a processor to grind the chocolate. That also gets added to the frosting.</div>
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And mixed until it all comes together nicely. It might try to separate when you put the cherries in, but just keep whipping it and it should come together and look like frosting.</div>
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By now, your cupcakes should be out of the oven. Take them out of the pan to cool, because we need them completely cook to frost them.</div>
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Once again, I am using my fancy decorating method of putting a plastic zipper bag in a big cup to hold my bag while I get the frosting in there. If you are actually fancy and want to use an actual piping bag, go for it. I am eating all of these myself, so I'm fine with a makeshift piping bag. You will need two of these. I just use two bags because refilling an empty used bag is really messy, but you are welcome to refill your first bag if you like.</div>
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Our ganache has cooled a whole lot by now and has thickened quite a bit. About half of it will go into your quart sized zipper bag (the rest is for dipping the tops).</div>
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Now, using our grapefruit knife (it is totally fine if you do not have a grapefruit knife -- I imagine most people don't-- any serrated knife will work fine, or a paring knife will work in a pinch), cut a small core out of the center of your cupcake. It should only be deep enough that you can fit the tip of your finger (to the first knuckle) in it. If it goes all the way to the bottom, your filling will fall out when you unwrap the cupcake!</div>
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<span style="text-align: left;">And now we get to fill all of those holes with delicious, delicious ganache! </span></div>
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<span style="text-align: left;">Cut off a corner and pipe it on in there.</span></div>
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Like so! It is up to you to decide what you get to do with all those middles you cut out though.</div>
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Now, we put our cherry chocolate frosting on the cupcakes. Since these makeshift bags don't have the neatest delivery system, and our frosting has specks of cherry and chocolate, you may need to smooth your frosting with a knife. It's okay, it is getting covered with ganache. I found though, that going around the edges at an angle, then filling the middle worked best.</div>
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Now you want to rewarm your remaining ganache so it is more liquid again, about 20 seconds. If it is too thick, you can add a little more cream and reheat it, for about 20 seconds again. Make sure to stir it so it is nice and smooth and ready for dipping.</div>
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Now, take your frosted cupcake, turn it over, and dip it into the warmed ganache. Just go right in and come right back up. If you swirl too much in there, your frosting can fall right into it. You can also refrigerate your cupcakes for a while if it is really hot in your kitchen, so you don't lose your frosting in the ganache.</div>
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<span style="text-align: left;">And there you have a lovely chocolate dipped cherry frosted cupcake. </span></div>
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Now do that with the rest of the cupcakes, and add those cherries that you dried off earlier to the top.</div>
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Isn't it cute inside? The chocolate filling makes a kinda heart shape in there!</div>
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My next step to make them pretty is to add a festive cupcake liner over the ones we baked the cupcakes in so they can be extra adorbs! And then... the nomming.<br />
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These are really an awesome gift for Valentine's day. I love treating all my friends with Valentine goodies.<br />
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Who needs a boyfriend when you have cupcakes!?</div>
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And if you have someone to Valentine the heck out of you, you can Valentine them right back with these sweet treats!</div>
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They're almost as sweet as people will think you are when you share these yummy cupcakes!</div>
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Or you could eat them all yourself, like me!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com1tag:blogger.com,1999:blog-803992212458533396.post-1868695340165201982014-01-26T18:46:00.001-07:002014-02-04T12:57:10.595-07:00Super Bowl XLVIII: Sticky Icky Brie Blunts<div dir="ltr" style="text-align: left;" trbidi="on">
So, this year, if you are unaware, the two teams who have made it into the Super Bowl happen to come from the two states that legalized marijuana for recreational use. That has inspired a lot of jokes, and I write humor for a living (when I am not cooking), so of course, I needed to make a delicious but funny recipe that referenced marijuana without actually using marijuana (thanks for THAT suggestion, funny friends).<br />
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This recipe was seriously a whole lot of work to make a Super Bowl pot joke. Thankfully, it is REALLY delicious too, so they are worth the effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L4NOhMHop-tirH5ilRyZosJuWUUb5WXUCUD9QRh8oddqw9kiflNBHR9ObjR4sWCF6hOvMI_l8NbauzkBcU-nMoPKGuA7_LC4T4kvD570sOxoMYq2LmhRWzvHGcVDNqDBLwUdFYkdkzI/s1600/sticky+icky+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2L4NOhMHop-tirH5ilRyZosJuWUUb5WXUCUD9QRh8oddqw9kiflNBHR9ObjR4sWCF6hOvMI_l8NbauzkBcU-nMoPKGuA7_LC4T4kvD570sOxoMYq2LmhRWzvHGcVDNqDBLwUdFYkdkzI/s1600/sticky+icky+1.jpg" height="426" width="640" /></a></div>
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These "sticky icky" brie "blunts" have delicate layers of buttery phyllo filled with creamy brie, and a sweet buttery pecan crumble. Even better, after they have baked crispy, they are soaked in a tangerine cinnamon syrup. Seriously, I considered licking the plate when I sampled them... fine, I actually licked the plate.<br />
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Here is what you need for 18 of the "blunts":<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBsUVZGo8haCfB1_ytE0zgZT7ZnMeph1klUiwbGPWnfFblphLqvu2_ipyao3vSHcXurrz5Ev4aq9H4zLTj1KiBb5kwqLFaKXCxZZ73QRz3Hkw7zFwx3SgemjjkkRAQgS3xicbcCTAjIk/s1600/ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirBsUVZGo8haCfB1_ytE0zgZT7ZnMeph1klUiwbGPWnfFblphLqvu2_ipyao3vSHcXurrz5Ev4aq9H4zLTj1KiBb5kwqLFaKXCxZZ73QRz3Hkw7zFwx3SgemjjkkRAQgS3xicbcCTAjIk/s1600/ingredients.JPG" height="426" width="640" /></a></div>
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The corn syrup doesn't really belong in this picture, it is in the syrup... just imagine it is photobombing.</div>
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1/2 of a package of fillo dough (there are 2 per box, and I used half of one of those)</div>
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5 oz Creme de Brie (it is rindless, and perfect for piping. You could use slices of brie also, though)</div>
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1/4 lb (1 stick) of butter, melted, divided</div>
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1/4 cup pecans</div>
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3 tablespoons sugar</div>
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1/4 teaspoon ground cinnamon</div>
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pinch of salt</div>
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(there are more ingredients below)</div>
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You'll also need:<br />
Plastic wrap<br />
Wax Paper<br />
A Damp towel (about the size of your phyllo dough)<br />
A quart sized zipper bag or piping bag<br />
A cup that will fit your zipper bag<br />
A foil-lined baking pan<br />
A pastry brush (or bbq basting brush)<br />
A small grater for zesting<br />
A small sauce pan<br />
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And for the syrup:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpjCKBaWNkoE4AxcQfY6YlJ-KrXeExLdRqX9BQGrbqMgE472gcitE4P1VbxSINbIiKF0Ba7f2uo_41XzduirnIdUoyFBxa_8kAWkP3erTFlhPq2uEm1D_qX8SwWd9PVDe_PLPKIn2St8/s1600/sticky+ingredients.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpjCKBaWNkoE4AxcQfY6YlJ-KrXeExLdRqX9BQGrbqMgE472gcitE4P1VbxSINbIiKF0Ba7f2uo_41XzduirnIdUoyFBxa_8kAWkP3erTFlhPq2uEm1D_qX8SwWd9PVDe_PLPKIn2St8/s1600/sticky+ingredients.JPG" height="640" width="425" /></a></div>
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2 tablespoons corn syrup or honey</div>
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1/2 cup sugar</div>
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1/3 cup water</div>
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1/4 teaspoon of tangerine, orange, or lemon zest</div>
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Juice of one tangerine or lemon, OR 3 tablespoons orange juice</div>
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Dash of cinnamon</div>
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So, when you work with fillo dough, you have to treat it really well. Like better than you would treat your significant other, almost. Since the dough dries out really fast, you have to get everything else ready before you open it, or it will get brittle and break, and make you say bad words.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOEsGtOTCVZ7BqIHCxUGpQv3PAreowlkRAdvGcT9WQCp782VumBoXfl2T7NaKMLJD5JvdyqzBafOYLMNGEvM064RqE60c-qjeVQ-bO0Mj8mwMmLGFYRcWuCTDcwAzWPm3-QNo11PDL3s/s1600/fillo+home+setup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdOEsGtOTCVZ7BqIHCxUGpQv3PAreowlkRAdvGcT9WQCp782VumBoXfl2T7NaKMLJD5JvdyqzBafOYLMNGEvM064RqE60c-qjeVQ-bO0Mj8mwMmLGFYRcWuCTDcwAzWPm3-QNo11PDL3s/s1600/fillo+home+setup.JPG" height="425" width="640" /></a></div>
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I started by getting my fillo home ready. You'll need two pieces of plastic wrap, slightly longer than your tube of fillo dough. Then you will need a towel large enough to cover that plastic wrap. It needs to be damp... not soaking, but not dry. It will moisturize your fillo as you work.</div>
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Now, we need to get everything else prepped before we even think of opening our dough.</div>
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First the syrup:</div>
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As shown above, you are measuring 1/2 cup of sugar, 1/3 cup of water, 2 tablespoons of corn syrup or honey, 1/4 teaspoon of zest (remember, that is the orange part of the peel, stop when you get to the white pith), dash of cinnamon, and the juice of your citrus into a small sauce pan.</div>
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All of that gets whisked together and goes over medium heat until it boils. Then simmer it on low heat for 7 minutes. Once it is done, set it aside to cool.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqBEHUUYYlx1uddbo7GcJSKAWTQB37Tb-rjbcJ3sGBcBfF3oP7P4-lHOBciT88Q8RdkBpQHMKYni9XMmtUE26RkILiuwUw-zPIfGjFtV_GP49XUi4Tew3EFztaw2rHsW7HpmKmeMXPh4/s1600/IMG_0295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAqBEHUUYYlx1uddbo7GcJSKAWTQB37Tb-rjbcJ3sGBcBfF3oP7P4-lHOBciT88Q8RdkBpQHMKYni9XMmtUE26RkILiuwUw-zPIfGjFtV_GP49XUi4Tew3EFztaw2rHsW7HpmKmeMXPh4/s1600/IMG_0295.JPG" height="426" width="640" /></a></div>
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Try not to take sips of it.</div>
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Next, our pecan crumble. </div>
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Grind the pecans until they make a meal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1476woFI75a2wISSJnhAn-Esl7b7WKQK6okm9pE4d1dXp0Seml-flmSIAu9plAoHjekvmsXDcY8oGvwOw-z0iYig8gjcGWCok71T4LmhUq7_tXZjVBAlSZJjpT6pZn_dQKC1_PegbYTs/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1476woFI75a2wISSJnhAn-Esl7b7WKQK6okm9pE4d1dXp0Seml-flmSIAu9plAoHjekvmsXDcY8oGvwOw-z0iYig8gjcGWCok71T4LmhUq7_tXZjVBAlSZJjpT6pZn_dQKC1_PegbYTs/s1600/IMG_0230.JPG" height="266" width="400" /></a></div>
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<span style="font-size: x-small;">I made way too much... the recipe fixes that. =P</span></div>
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Now add the sugar,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthqBuW15HUY3IX6Oy9gUqiFQybfFN0F8B_gLqbZGieQD2GBI6VvCXK6CGhLUn9u1eJuHNt8LuMkjsmLLdnvYvjB-BXB1QMxySvvhzBxVhSeN34KWbkD37Dp0JAqFjuDSc-rxKsY5IhlY/s1600/IMG_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjthqBuW15HUY3IX6Oy9gUqiFQybfFN0F8B_gLqbZGieQD2GBI6VvCXK6CGhLUn9u1eJuHNt8LuMkjsmLLdnvYvjB-BXB1QMxySvvhzBxVhSeN34KWbkD37Dp0JAqFjuDSc-rxKsY5IhlY/s1600/IMG_0231.JPG" height="266" width="400" /></a></div>
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<span style="text-align: left;">the cinnamon, </span></div>
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<span style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f4zhRfis4pKIMyo_RD8tvAI9u0RJ3slCQDyTqxyzbx1ms3zVjCFgJSk4BYMuho6Ic0SDCzk-XwKv0l35OkK-1FCNdr-I__1-IKeawoCf3tfBmbb3JNyTp94eEqhqlCrNwjUBdj0sD8M/s1600/IMG_0234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f4zhRfis4pKIMyo_RD8tvAI9u0RJ3slCQDyTqxyzbx1ms3zVjCFgJSk4BYMuho6Ic0SDCzk-XwKv0l35OkK-1FCNdr-I__1-IKeawoCf3tfBmbb3JNyTp94eEqhqlCrNwjUBdj0sD8M/s1600/IMG_0234.JPG" height="266" width="400" /></a></span></div>
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<span style="text-align: left;"><span style="text-align: left;">one tablespoon of the butter, </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7e6tasuWeVTvhdr4NNjAdrbeM7qwKF3beLC7iySKvyjKbiMchM5yL0hWAQ8SvRVyQdbdUymPeqYRMSZMed1WCWwcyt0L7gvU5ZniWgKw2zRgMKR9kBxEb1bP0SuruGU4N5F9q6Hd3RY/s1600/IMG_0235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7e6tasuWeVTvhdr4NNjAdrbeM7qwKF3beLC7iySKvyjKbiMchM5yL0hWAQ8SvRVyQdbdUymPeqYRMSZMed1WCWwcyt0L7gvU5ZniWgKw2zRgMKR9kBxEb1bP0SuruGU4N5F9q6Hd3RY/s1600/IMG_0235.JPG" height="266" width="400" /></a></div>
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And stir it until it is well combined. If it is not crumbly, add a tiny bit more butter until it holds together when squished. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTniHDG27opXdMONMarW9tWLPVvcvy0DW-e_1lWtfuyzh0XcIEnPGBibSRhChwCN0n4gkYKjb6F99CTRK741K4XmZ_EgqF33F9AC5ItuqbO7ZUIRQsnY4w_9JDY9ZZgRsiYlqEnsqCtw/s1600/IMG_0238.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtTniHDG27opXdMONMarW9tWLPVvcvy0DW-e_1lWtfuyzh0XcIEnPGBibSRhChwCN0n4gkYKjb6F99CTRK741K4XmZ_EgqF33F9AC5ItuqbO7ZUIRQsnY4w_9JDY9ZZgRsiYlqEnsqCtw/s1600/IMG_0238.JPG" height="266" width="400" /></a></div>
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Next, open your Creme de Brie, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRCNSiV4A1lN3fmCPWOh8S-zsMzXSXjgn5j2tiKORSnT6M1EoQKsMi-AJ79FNLTuB_HhWC7bna6g9sc5pkRt0JgKE4kJz5a2pcO-YiBzHXR3O29Lu7YLIkcDztK0WjKRr24cOlnNlZrE/s1600/IMG_0239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimRCNSiV4A1lN3fmCPWOh8S-zsMzXSXjgn5j2tiKORSnT6M1EoQKsMi-AJ79FNLTuB_HhWC7bna6g9sc5pkRt0JgKE4kJz5a2pcO-YiBzHXR3O29Lu7YLIkcDztK0WjKRr24cOlnNlZrE/s1600/IMG_0239.JPG" height="266" width="400" /></a></div>
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place your zipper bag in a cup. Slip the top over the sides of the cup to keep it out of the way while you fill the bag with brie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1P92J4xwT_gt-tQV6D1cmNd8ykEd9xhEctaThBkL-vmN9sgNijJeaROMht1TXi34gv32QmxhyphenhyphengD8cQwNP-XzhXpLZRhg8FATIT_I0gC77tcynOwtiTKT0uPprcmwbQWHNIhIcSUFvgo/s1600/IMG_0241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR1P92J4xwT_gt-tQV6D1cmNd8ykEd9xhEctaThBkL-vmN9sgNijJeaROMht1TXi34gv32QmxhyphenhyphengD8cQwNP-XzhXpLZRhg8FATIT_I0gC77tcynOwtiTKT0uPprcmwbQWHNIhIcSUFvgo/s1600/IMG_0241.JPG" height="266" width="400" /></a></div>
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That way, it all gets in the bag and you don't need someone to hold the bag open for you.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TSdsd055JAF9vfVZHgVCPTQAYsOtG3z_aoVopvfKVV527XNlCoXlJKqMenS9w-WeBn4cm3JgImty4b2TFb8uR0ID8fXYZmivzG2s4uPfgfVm2aZYOEg6grtrHOFipWpyGwrNJiPMVHA/s1600/IMG_0242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2TSdsd055JAF9vfVZHgVCPTQAYsOtG3z_aoVopvfKVV527XNlCoXlJKqMenS9w-WeBn4cm3JgImty4b2TFb8uR0ID8fXYZmivzG2s4uPfgfVm2aZYOEg6grtrHOFipWpyGwrNJiPMVHA/s1600/IMG_0242.JPG" height="266" width="400" /></a></div>
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Now squish it all into one corner of the bag so you will have control when you are piping it onto your fillo. And, set it aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBpjwfIWfCrCERH-Zxn_EXhPNSIjvYsKoN25nc86I5SGW-5Ir-F3GZLE5EVZwAPMeFmG8_JtS9iudisZVBV081foW4s9QvQTB4X1GJgPP7HGPgbSxLIhs2obBcfO68HG1037mIbzVZ6A/s1600/IMG_0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBpjwfIWfCrCERH-Zxn_EXhPNSIjvYsKoN25nc86I5SGW-5Ir-F3GZLE5EVZwAPMeFmG8_JtS9iudisZVBV081foW4s9QvQTB4X1GJgPP7HGPgbSxLIhs2obBcfO68HG1037mIbzVZ6A/s1600/IMG_0244.JPG" height="266" width="400" /></a></div>
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At this point, you want to make sure that your butter is all melted. You need to set up a workspace on a piece of wax paper. Set up your brie, with the corner cut off of the bag so you can pipe it, next to your bowl of pecan crumble. I'm left-handed so it all goes to my left. On my right, I have my melted butter. And make sure that foil lined pan is ready for you to put your blunts into. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V4b_bW5QPnl5Tn43M3FX_JGV-xvpSgkNChkFHvR16mwvy0VHZ2KIcsqDrXru7DvUQMU2DmAeqSJ3SCaMaD3GCCBNkfP3NNj2vpmNQvOZofDlgAGLoKGriDfPlLZEX8_EVm0YD6AORVA/s1600/IMG_0252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8V4b_bW5QPnl5Tn43M3FX_JGV-xvpSgkNChkFHvR16mwvy0VHZ2KIcsqDrXru7DvUQMU2DmAeqSJ3SCaMaD3GCCBNkfP3NNj2vpmNQvOZofDlgAGLoKGriDfPlLZEX8_EVm0YD6AORVA/s1600/IMG_0252.JPG" height="426" width="640" /></a></div>
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And finally with all that done, we can open our fillo dough.</div>
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Since we are making short tube shaped pastries, I cut my fillo package in half and froze the rest of it. If you want a double batch, I suggest refrigerating the other half, in a zipper bag, until you are done with the first half. When you aren't getting a piece of fillo out of it's plastic and damp towel home, make sure to cover it back up carefully.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQwA9bQmaokEstfRVRALXyq-9hhF-7RnvgbLt0i0btpUayr_-Ts_w2BIDHc97BabGW8klUhd80QgInyMORkDINnmDwdNnQBuQSohLx3UR8gSVOlkDVHZtCj_E1vgo_-Jrtoit0MxqxZ0/s1600/fillo+in+its+home.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQwA9bQmaokEstfRVRALXyq-9hhF-7RnvgbLt0i0btpUayr_-Ts_w2BIDHc97BabGW8klUhd80QgInyMORkDINnmDwdNnQBuQSohLx3UR8gSVOlkDVHZtCj_E1vgo_-Jrtoit0MxqxZ0/s1600/fillo+in+its+home.JPG" height="426" width="640" /></a></div>
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Now, we lay out one strip of fillo at a time, and brush butter on the whole thing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNOOYnoeLi_m5iBZpZJfXmYgXrCtoUo69cJ_ymT_YuYk35NZUHDjGfgQUyw46xvZq2H77ImzZ6zOqbgxdT6_OdEmqAbuAUgzEBBfMzZeiKZ33Se7B-4P1Rs-JEmtySJ_aySgOV62F4mA/s1600/IMG_0256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNOOYnoeLi_m5iBZpZJfXmYgXrCtoUo69cJ_ymT_YuYk35NZUHDjGfgQUyw46xvZq2H77ImzZ6zOqbgxdT6_OdEmqAbuAUgzEBBfMzZeiKZ33Se7B-4P1Rs-JEmtySJ_aySgOV62F4mA/s1600/IMG_0256.JPG" height="266" width="400" /></a></div>
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<span style="font-size: x-small;">Say hello to my mom's hand! Hi,</span><span style="font-size: x-small;"> mom's hand!</span></div>
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Make sure you get the whole surface. Start on the corners and work towards the center to get your fillo to cooperate best.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRJ4EaWrKx_mwi2KbCZuK3F14YkBPTBHhTrVjmKVhdP4s2WBMCjTqFDCQ5Ec7yYaNYIsj0tQvdbjyRhpzOjd4HsmUoaBEzm4kSo7EE1CNa2Vlp-N7-RaVVvF2qeeb8Xxs2VxyVtkZ-yg/s1600/IMG_0257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRJ4EaWrKx_mwi2KbCZuK3F14YkBPTBHhTrVjmKVhdP4s2WBMCjTqFDCQ5Ec7yYaNYIsj0tQvdbjyRhpzOjd4HsmUoaBEzm4kSo7EE1CNa2Vlp-N7-RaVVvF2qeeb8Xxs2VxyVtkZ-yg/s1600/IMG_0257.JPG" height="266" width="400" /></a></div>
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Once it is fully buttered, add another strip of fillo carefully and butter it too. You will have 4 layers of fillo for each roll. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3TqoV2qpX0Z3_tAGdBwHS034kAP-Z3-QHo9lhUR3A2Q3eTHXC8fXLfwwGSpekG39ZCXO65bax32qFPs4VTQccd4TXhAKM_g4wgsM5I1_vB4eF6cov-B6X6mtWHbvg25Mm-rRWl2548w/s1600/IMG_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3TqoV2qpX0Z3_tAGdBwHS034kAP-Z3-QHo9lhUR3A2Q3eTHXC8fXLfwwGSpekG39ZCXO65bax32qFPs4VTQccd4TXhAKM_g4wgsM5I1_vB4eF6cov-B6X6mtWHbvg25Mm-rRWl2548w/s1600/IMG_0267.JPG" height="266" width="400" /></a></div>
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Once you have your four buttered layers, you can pipe on a strip of brie (keep it about 1/4 inch from the sides so you can pinch the edges of the pastry to give it that joint look) and sprinkle about 1 teaspoon of pecan crumble. </div>
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Then roll your pastry until you have reached the 1/3 mark of your strip</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMHamJMoworNrBnYa9RKn9XDt5v0-zW_rcDwtsfGRzWER3ZVVMnUQvE3W6NkEYkmhyphenhyphenieQd9Hs7Mv-N5M8rz1U0pNydBOOGJ6RAp4qunGvvXDt5grBPRPxmQbWXBf092xWYXbqlf9oLFw/s1600/IMG_0276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMHamJMoworNrBnYa9RKn9XDt5v0-zW_rcDwtsfGRzWER3ZVVMnUQvE3W6NkEYkmhyphenhyphenieQd9Hs7Mv-N5M8rz1U0pNydBOOGJ6RAp4qunGvvXDt5grBPRPxmQbWXBf092xWYXbqlf9oLFw/s1600/IMG_0276.JPG" height="426" width="640" /></a></div>
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Each buttered 4 layer strip should yield 3 pastries. Cut your first pastry off, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTbDd8zYoe_ym_Gqjf6hRGF_yP4mN10S3Fui7yvT3oSOpxS83zTqoSc7HGAqaID4LypHIEoSrdtT0Ynj0PPnipaJS1ODA1bCAjtx8pEA6wKjp2FqWrXhPDZzVWyrYQKsHUVKoRf2Csrs/s1600/IMG_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgTbDd8zYoe_ym_Gqjf6hRGF_yP4mN10S3Fui7yvT3oSOpxS83zTqoSc7HGAqaID4LypHIEoSrdtT0Ynj0PPnipaJS1ODA1bCAjtx8pEA6wKjp2FqWrXhPDZzVWyrYQKsHUVKoRf2Csrs/s1600/IMG_0279.JPG" height="426" width="640" /></a></div>
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pinch the edges,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPdyzZ-M66Nj9d3vRowjMA0YBmXEFru59d5ECWzJXjkg49GMGmwEo-EOIRp_QyXTVnig1NtSNSqHdvfg0p33ayC1sGMtJ4-2XxeUada47Xzfmrz5wyRwIu8t_AtlYqifyBhlp9t-C33g/s1600/IMG_0280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPdyzZ-M66Nj9d3vRowjMA0YBmXEFru59d5ECWzJXjkg49GMGmwEo-EOIRp_QyXTVnig1NtSNSqHdvfg0p33ayC1sGMtJ4-2XxeUada47Xzfmrz5wyRwIu8t_AtlYqifyBhlp9t-C33g/s1600/IMG_0280.JPG" height="426" width="640" /></a></div>
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and then make sure there is a good seal on the pastry so your filling doesn't leak out badly (they may leak a little). Brush the top with a little more butter, and then place it in your foiled pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkyQgbFfM5I07ivjbVGl92bytdr0RvKvj4_JZsjZRPJh3N8PDwvS6zQzq4tWrMSh7XnA427ugEuFZW_N7kPrS21ubrthIYMThTZd-IN2KWi4XWWimZ4Zd2eA6GBrUM_SnX7ehgO7VmiE/s1600/IMG_0285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmkyQgbFfM5I07ivjbVGl92bytdr0RvKvj4_JZsjZRPJh3N8PDwvS6zQzq4tWrMSh7XnA427ugEuFZW_N7kPrS21ubrthIYMThTZd-IN2KWi4XWWimZ4Zd2eA6GBrUM_SnX7ehgO7VmiE/s1600/IMG_0285.JPG" height="426" width="640" /></a></div>
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Once you get towards the last 8 sheets of fillo left in your pile, preheat your oven to 400 F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PScBIbI_JOYAttcM-AZBRY7SgeYfDqRq1QT2KcW9bTjmHqQ1U-r9qJED57FlsbRvyN1mSbiR_lup_uNV8tIWBc1MF9WK9-TvMfiflF8fICWgLH0qZkxr2ixog4O_0CHD8y4mlfSq194/s1600/IMG_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5PScBIbI_JOYAttcM-AZBRY7SgeYfDqRq1QT2KcW9bTjmHqQ1U-r9qJED57FlsbRvyN1mSbiR_lup_uNV8tIWBc1MF9WK9-TvMfiflF8fICWgLH0qZkxr2ixog4O_0CHD8y4mlfSq194/s1600/IMG_0287.JPG" height="426" width="640" /></a></div>
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Do a better job of sealing up your pastries than I did. And into the oven for 10-13 minutes, until they are golden brown on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxPwAOFCT_hCMPQuq8dOV0krr9MvW9Jtz7MeHxIPsynMiRb4OgH8fzdxjF4uPeXXu1YtJzCnPbl5g1hyW84eQHdQfzwVjwYiXPxDY47zx4NOKqxvDfrjDvJQmQNXJgDGqOPBUB6hSiSU/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpxPwAOFCT_hCMPQuq8dOV0krr9MvW9Jtz7MeHxIPsynMiRb4OgH8fzdxjF4uPeXXu1YtJzCnPbl5g1hyW84eQHdQfzwVjwYiXPxDY47zx4NOKqxvDfrjDvJQmQNXJgDGqOPBUB6hSiSU/s1600/IMG_0293.JPG" height="426" width="640" /></a></div>
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Place your blunts in a shallow dish (you'll have more, clearly).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTurwPRLpLwzf15zJlooH1joFSWYEFOQMyDLSdDOQ4lkQY_Xjd6A1BCJuskNnQt29vGiDAbOvhRb1toIvLHnQ4R9hVHk6vcOwbMxWiDEn1GBsGYMs45zYYOWs7UK4qhkf-21qkZvWf5E/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfTurwPRLpLwzf15zJlooH1joFSWYEFOQMyDLSdDOQ4lkQY_Xjd6A1BCJuskNnQt29vGiDAbOvhRb1toIvLHnQ4R9hVHk6vcOwbMxWiDEn1GBsGYMs45zYYOWs7UK4qhkf-21qkZvWf5E/s1600/IMG_0299.JPG" height="426" width="640" /></a></div>
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And then pour your cooled glaze all over those hot pastries. Keep going! More! You want them all sticky and glistening with that delicious syrupy glaze! Generally, soaking them for an hour or so will get you the sticky you want. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdk7btOtkyeiqlteTgw7WBA-aE3Kj6ZysD5BEKPoRiYAZTVMJZ1jw1BoBh6iObNAQAxpzCfB0igsrbgjDxXGznccX2LZybv3J2VcM_cAeLTgSXWCJU_pYAqZrymCu79DsSoqH3ehIRJ4Y/s1600/classy+blunts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdk7btOtkyeiqlteTgw7WBA-aE3Kj6ZysD5BEKPoRiYAZTVMJZ1jw1BoBh6iObNAQAxpzCfB0igsrbgjDxXGznccX2LZybv3J2VcM_cAeLTgSXWCJU_pYAqZrymCu79DsSoqH3ehIRJ4Y/s1600/classy+blunts.jpg" height="490" width="640" /></a></div>
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Be sure to get extra napkins!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL3fItYDyq3HOx8EZVhirSstcMpoAea7cjiYyyHc9G-0jM-MJXwxHyv62Evsy2g8eX5JGK_XKSBlg5Q93RYYRDhlGueFmoR17KKapbnpT9p6gJtIELIbYE8c_FKwBANPylcWmP53v6Ig/s1600/elegant+blunts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCL3fItYDyq3HOx8EZVhirSstcMpoAea7cjiYyyHc9G-0jM-MJXwxHyv62Evsy2g8eX5JGK_XKSBlg5Q93RYYRDhlGueFmoR17KKapbnpT9p6gJtIELIbYE8c_FKwBANPylcWmP53v6Ig/s1600/elegant+blunts.jpg" height="426" width="640" /></a></div>
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And I'll forgive you if you lick the plate!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-80279430754211237692014-01-24T17:40:00.000-07:002014-02-04T12:57:29.027-07:00Super Bowl XLVIII: Seattle Stud Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
If teams won the Super Bowl according to how delicious their Stud Muffin was, this would guarantee that the Seahawks would win.<br />
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<span class="item">I took influence from Seattle's pacific islander flavors and mixed buttery salmon with cream cheese, salty soy sauce, fresh bright chives, and sweet tangy teriyaki sauce. My house smelled AMAZING while they were in the oven and I about fell over when I popped one in my mouth, so good. Your friends are going to absolutely LOVE these.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE8GvhQ_IYaniZNgHpckDGFsvt2tqsYW9cLZlR2O6nZu4rfXYlZQmK6bRxa-tKjrEfSx0Pv-DYNv-n7zpPhypJ-TC6LsG_2hkJWJjVOkBQmU4kSpGtMLWprQxpRD9ES55crKoGYjpm1s/s1600/seattle+studs+1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkE8GvhQ_IYaniZNgHpckDGFsvt2tqsYW9cLZlR2O6nZu4rfXYlZQmK6bRxa-tKjrEfSx0Pv-DYNv-n7zpPhypJ-TC6LsG_2hkJWJjVOkBQmU4kSpGtMLWprQxpRD9ES55crKoGYjpm1s/s1600/seattle+studs+1.png" height="426" width="640" /></a></div>
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<span class="item">This one has a few more ingredients, but each one perfectly harmonizes with the others and they are TOTALLY worth the effort.</span></div>
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<span class="item">What you'll need:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2hXnINI3YXo2xQc47f4mD3WuAUbSG20t46NhHapW0unEQ4yMBdbJcAf7uo0c8myk_YJdfzTFSiJucs-HcrVwEbTYFvkONqTaw6N0ZnHausJY8629L8ZkA9glA4Exo8gzXyy2fs6Cmk8/s1600/IMG_0161.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2hXnINI3YXo2xQc47f4mD3WuAUbSG20t46NhHapW0unEQ4yMBdbJcAf7uo0c8myk_YJdfzTFSiJucs-HcrVwEbTYFvkONqTaw6N0ZnHausJY8629L8ZkA9glA4Exo8gzXyy2fs6Cmk8/s1600/IMG_0161.png" height="426" width="640" /></a></div>
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<span class="amount">2 cups + 2 teaspoons</span> <span class="name">baking mix</span><br />
<span class="amount">1</span> <span class="name">large egg</span><br />
<span class="amount">1 tablespoon</span> <span class="name">soy sauce</span><br />
<span class="amount">1/4 cup, plus 3 tablespoons</span> <span class="name">chicken stock</span><br />
<span class="amount">1/2 cup </span><span class="name">half and half (or milk)</span><br />
<span class="amount">1/2 teaspoon</span> <span class="name">garlic powder</span><br />
<span class="amount">pinch </span><span class="name">black pepper</span><br />
<span class="amount">2 tablespoons</span> <span class="name">chopped chives</span><br />
<span class="amount">4 oz </span><span class="name">cream cheese</span><br />
<span class="amount">1/4 cup</span> <span class="name">diced salmon or lox</span></div>
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<span class="name">teriyaki sauce</span><br />
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<span class="name">You'll also need:</span><br />
Non-stick Mini Muffin Tins<br />
Small Ice Cream Scoop (or a spoon)<br />
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<span class="item">First and foremost, get all of your prepping done. </span></div>
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<span class="item">Chop the chives (or buy already chopped ones... you're allowed).</span></div>
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<span class="item">Dice your cream cheese. You can see here how I've done it. I softened mine. It would have been likely easier if it were not softened, but clearly works either way.</span></div>
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<span class="item">Toss your cream cheese in about 2 teaspoons of baking mix so they will suspend in the batter and won't all clump together when you mix it. Separate them as you toss them in... letting 'em stick together kinda defeats the purpose of flouring them in the first place!</span><span class="item"><br /></span></div>
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Finely dice your salmon or lox. I have a filet of sockeye salmon here. I've removed the skin and any blood line (the dark flesh that smells kinda fishy, yeah, get rid of that). </div>
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Now, in a mixing bowl, combine 2 cups of baking mix with the egg, half and half, garlic powder and pepper. In a half cup measure, measure one tablespoon of soy sauce, and then fill it the rest of the way up with chicken stock. I mean, you could measure it out as 1 tablespoon and then 1/4 cup with 3 tablespoons if you really wanted to... but seriously, easier this way!</div>
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Once that is mixed together well, a few lumps are fine, add in the chives, cream cheese, and salmon and mix them in carefully, so you don't smoosh your cream cheese cubes.</div>
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I'm back with my scary claw hands! Go ahead and scoop your batter right into the muffin cups and get them all filled up nicely. I only have one usable muffin tin (it is fabled that another one exists in my house somewhere but, eh... too much effort to go find it), so I do my muffins in 2 batches since this made 32 and my muffin pan has only 24 holes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS7F8bbR4BGOdhWOeGWZx0Y21KMsi4gZZFO2D0Z8bxE3aYiAGvE5Q5Bwm0WYaDdfeRUUJWOi0b5FPAcLpDo5Xr4baOGpM6srMzLV0YbE1ifbtFqXeJeG6NSGWeI53kQBxXzHlDt2fvlU/s1600/IMG_0186.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHS7F8bbR4BGOdhWOeGWZx0Y21KMsi4gZZFO2D0Z8bxE3aYiAGvE5Q5Bwm0WYaDdfeRUUJWOi0b5FPAcLpDo5Xr4baOGpM6srMzLV0YbE1ifbtFqXeJeG6NSGWeI53kQBxXzHlDt2fvlU/s1600/IMG_0186.png" height="426" width="640" /></a></div>
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Now they go in the oven for 9-12 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji46mEqBSV8XCJRcKWVaWCvSkFhWsb0dpUWcJuN7JeYteXXffIAcsEC4Wo_d0bFXGh7mQAL6LeM4z7keuhUQUYBp1F-ZTBAbZtIA5ur3-BnlIzp59wdFaeB-1f1-NVLpLt4-dQ9Oid-xg/s1600/IMG_0187.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji46mEqBSV8XCJRcKWVaWCvSkFhWsb0dpUWcJuN7JeYteXXffIAcsEC4Wo_d0bFXGh7mQAL6LeM4z7keuhUQUYBp1F-ZTBAbZtIA5ur3-BnlIzp59wdFaeB-1f1-NVLpLt4-dQ9Oid-xg/s1600/IMG_0187.png" height="425" width="640" /></a></div>
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Time warp! Your kitchen now smells good enough to lick the air, and once you get them out of the oven you can pop one of these right in your mouth! </div>
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Now try it with the teriyaki sauce... I'll wait.</div>
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Amazing, right?! </div>
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This will be a huge hit at your Super Bowl party, or perhaps your Oscar party, because they are totally fancy enough. </div>
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Want an extra crunch... try sprinkling these with sesame seeds before baking them!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFEdQHj60NX-5ZavKH7I26HTIGVltfFfXRE-sLMMtWxiwRNtMvdayzYZTrVf89OhVB8jyroL1tVDi9DFb77xSXybNNUdzY9eb9Jj5HBKHenJ6gInJcQ46bm_3AasUcjQLEc4y-ZyIems/s1600/inside+muffin.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglFEdQHj60NX-5ZavKH7I26HTIGVltfFfXRE-sLMMtWxiwRNtMvdayzYZTrVf89OhVB8jyroL1tVDi9DFb77xSXybNNUdzY9eb9Jj5HBKHenJ6gInJcQ46bm_3AasUcjQLEc4y-ZyIems/s1600/inside+muffin.png" height="640" width="426" /></a></div>
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<span class="item"><u>Seattle Stud Muffins</u></span></div>
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<div class="summary">
Pacific inspired savory muffins combine salmon and cream cheese with chives and teriyaki sauce for a delicious two bite appetizer.</div>
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Yield: <span class="yield">about 32</span><br />
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Ingredients<br />
<ul>
<li class="ingredient">
<span class="amount">2 cups + 2 teaspoons</span>
<span class="name">baking mix</span>
</li>
<li class="ingredient">
<span class="amount">1</span>
<span class="name">large egg</span>
</li>
<li class="ingredient">
<span class="amount">1 tablespoon</span>
<span class="name">soy sauce</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup, plus 3 tablespoons</span>
<span class="name">chicken stock</span>
</li>
<li class="ingredient">
<span class="amount">1/2 cup </span>
<span class="name">half and half (or milk)</span>
</li>
<li class="ingredient">
<span class="amount">1/2 teaspoon</span>
<span class="name">garlic powder</span>
</li>
<li class="ingredient">
<span class="amount">pinch </span>
<span class="name">black pepper</span>
</li>
<li class="ingredient">
<span class="amount">2 tablespoons</span>
<span class="name">chopped chives</span>
</li>
<li class="ingredient">
<span class="amount">4 oz </span>
<span class="name">cream cheese</span>
</li>
<li class="ingredient">
<span class="amount">1/4 cup</span>
<span class="name">diced salmon or lox</span>
</li>
<li class="ingredient">
<span class="amount"></span>
<span class="name">teriyaki sauce</span>
</li>
</ul>
Cooking Directions<br />
<ol class="instructions">
<li class="instruction">
Preheat oven to 350 F.</li>
<li class="instruction">
Dice cream cheese, separating the cubes, toss in 2 teaspoons of baking mix.
</li>
<li class="instruction">In a mixing bowl, combine 2 cups of baking mix with egg, soy sauce, chicken stock, half and half, garlic powder, and black pepper.</li>
<li class="instruction">Mix until it is combined (a few lumps are fine).</li>
<li class="instruction">
Add finely diced salmon (or lox), chopped chives, and cream cheese to the batter, careful not to break up the cream cheese pieces.
</li>
<li class="instruction">
Place tablespoon sized scoops of batter into mini non-stick muffin tins (no papers are needed) and bake for 9-12 minutes.
</li>
<li class="instruction">
Top with teriyaki sauce, serve warm.
</li>
</ol>
</div>
</div>
JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-3079097069213423562014-01-23T20:44:00.000-07:002014-02-04T12:57:58.456-07:00Super Bowl XLVIII: Denver Stud Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
When you are hosting your own Super Bowl party, having a bunch of bite-sized snacks is a must.<br />
I came up with the idea of Stud Muffins many years ago, little studs of savory dough, and you will be seeing MUCH more of them, but today, in honor of the Denver Broncos, I'm making Denver Stud Muffins. These little two bite wonders take inspiration from Denver's most famous (only famous?) food, the Denver Omelet.<br />
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Chock full of eggs, diced ham, green onions, and orange bell peppers (their colors are orange and blue), these little savory muffins are pretty easy and quick, once you've prepped your veggies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6HAXyO45hvWGyl_S157JNzNhNu7RHxNX03p-31DBoGn0MKQWuvC-MJ0eQ_VOHl9J6LHsVu0ZOQq-2AW2ZI8biRZDgwBhO1ZpP5qhNcrrs4hbfo5TdTpMcMy5Ofeor-VGNCrKXE4cH4Y/s1600/IMG_0153.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt6HAXyO45hvWGyl_S157JNzNhNu7RHxNX03p-31DBoGn0MKQWuvC-MJ0eQ_VOHl9J6LHsVu0ZOQq-2AW2ZI8biRZDgwBhO1ZpP5qhNcrrs4hbfo5TdTpMcMy5Ofeor-VGNCrKXE4cH4Y/s1600/IMG_0153.png" height="640" width="426" /></a></div>
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So here's what you'll need:<br />
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2 cups of baking mix</div>
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3/4 cup milk</div>
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2 large eggs</div>
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Half an orange bell pepper, minced</div>
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2 green onions, minced</div>
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1/2- 1 cup of diced ham</div>
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salt and pepper to taste</div>
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You'll also need:</div>
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24 cup mini muffin tin</div>
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Small ice cream scoop (or a spoon to fill the muffin tin)</div>
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For the optional dipping sauce:</div>
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2 tablespoons of orange pepper</div>
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1 tablespoon prepared ranch dressing</div>
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2-3 tablespoons mayonnaise</div>
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I started by mincing my veggies. </div>
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I put 1/2 cup of ham in my muffins, I could have happily added another half cup for my taste.<br />
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Next, get your oven preheating to 350 F. Measure out your 2 cups of baking mix. I once wrote a recipe for muffins on a well known recipe site, which called for baking mix, and I got a comment saying, "I don't know what baking mix is, so I just used all purpose flour." If you don't know what baking mix is... it's Bisquick, or Jiffy, or whatever brand of mix for baking that has the leavening and fat in it already. Important to have those things!</div>
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Then I sweet talked my husband into taking a picture of me cracking an egg. My hands look so weird while I'm cooking. Anyway, I did that twice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYswsTvr1Qv0IBil1G9WlDoHCBoKm0a4stK52PvSzbe0HltkB_LlBPfU_Tqj8qvcvCcBThU4QB6khJMyaEllUaPmCYDyd_KhIF6ATnri9KVJn3ea4uax9K1r7rzfrCsXRKAt1XcwJLGGk/s1600/IMG_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYswsTvr1Qv0IBil1G9WlDoHCBoKm0a4stK52PvSzbe0HltkB_LlBPfU_Tqj8qvcvCcBThU4QB6khJMyaEllUaPmCYDyd_KhIF6ATnri9KVJn3ea4uax9K1r7rzfrCsXRKAt1XcwJLGGk/s1600/IMG_0124.JPG" height="266" width="400" /></a></div>
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Add your milk next, I apparently was pretty foggy today, because no picture of that, LOL. I trust you to figure it out without pictures. 3/4 cup milk, whisked in, until it is pretty well combined. You will still have a few lumps, worry not, as long as it isn't ALL lumps. You can also help the lumps along by whisking your baking mix before you add the liquids, which works just like sifting it.</div>
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This would be the time to give it a pinch of salt and pepper.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIqhUzq8gkVXhackb8Lw-V_1y9WJhlTRdYh1yDs2JC1aDEyTkCtZAgC6B1VdCvCEfi-xtEg4dQ7i9UmVDWsuX1msWxOOlmQPLR7zCa_H2grCZZcOvIaaNiB4GS-gC_uDt2585jAkeJOk/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIqhUzq8gkVXhackb8Lw-V_1y9WJhlTRdYh1yDs2JC1aDEyTkCtZAgC6B1VdCvCEfi-xtEg4dQ7i9UmVDWsuX1msWxOOlmQPLR7zCa_H2grCZZcOvIaaNiB4GS-gC_uDt2585jAkeJOk/s1600/IMG_0125.JPG" height="266" width="400" /></a></div>
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In goes the ham... add some more, why not!?</div>
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Forget to take a picture of putting in the green onion... but remember to take photographic proof that it is totally in it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS8BJGWJKQWRYBcxyytNrjzqOdwDslLAyEU8PSVX3Snjp5hyHBoZJWIDH-r4tZrRMVN7zSCQVcqdIj14j5w3cRpeiqseJmpvXkzH-YIRWBqUjijJyCC3maI1_WhhB4mKJF_9FLLSAO7A/s1600/IMG_0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFS8BJGWJKQWRYBcxyytNrjzqOdwDslLAyEU8PSVX3Snjp5hyHBoZJWIDH-r4tZrRMVN7zSCQVcqdIj14j5w3cRpeiqseJmpvXkzH-YIRWBqUjijJyCC3maI1_WhhB4mKJF_9FLLSAO7A/s1600/IMG_0128.JPG" height="266" width="400" /></a></div>
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I'm going to confess now, I hate bell peppers. I always have, but Denver Omelets have bell peppers in them, so here they are... though I might have just put them into a small amount of the batter so you could see them, but so I could eat some muffins that were pepper-free.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBVXC-dhEKSM8J9WKkBpuYS6S18XoWAPEngvHa1vgGJK5oG3cdvJ4FGKoyQVeFfYFS3E8rQc0XsSTfBIndTUvTYDvNmP_FEX42iaF8rrqcIzPcvm2PA_4tTmlVX5fCO7nCeoeJvAMn1k/s1600/IMG_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBVXC-dhEKSM8J9WKkBpuYS6S18XoWAPEngvHa1vgGJK5oG3cdvJ4FGKoyQVeFfYFS3E8rQc0XsSTfBIndTUvTYDvNmP_FEX42iaF8rrqcIzPcvm2PA_4tTmlVX5fCO7nCeoeJvAMn1k/s1600/IMG_0129.JPG" height="266" width="400" /></a></div>
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Totally faking it here. I know, I'll never be trusted again! =P</div>
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Here is an artistic picture of my new muffin tin, interacting with the utter mess on my counter at that time.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi8M1k39Q8GFLBcaiwr2V38JmIxKqSIPQWH5FUNli96XSYBRPqXahAenK3oYCMgTrO8legfffsF6JZza-LUUtcIjYAS0xZWdVSKy1r95-6tAZH63Du-9-FGHEPsSpZERo9GqU6Hqt3mk/s1600/IMG_0130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEi8M1k39Q8GFLBcaiwr2V38JmIxKqSIPQWH5FUNli96XSYBRPqXahAenK3oYCMgTrO8legfffsF6JZza-LUUtcIjYAS0xZWdVSKy1r95-6tAZH63Du-9-FGHEPsSpZERo9GqU6Hqt3mk/s1600/IMG_0130.JPG" height="213" width="320" /></a></div>
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Let's fill these guys up. I have this little ice cream scoop and a full scoop works pretty well for each muffin cup (Also, see what I mean about my wacky claw cooking hands? Seriously, what is up with that!?). This will make about 36 muffins.</div>
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This is what filled cup holes look like. They can be filled pretty much to the top and it will come out just fine. They go into the 350 F oven for 10-13 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60FS59SfPd6URYdZEAgvimMzrpBuSrOUnxKkjWC_xadu9Zs3GbFH-8vuwBii_5giy0gcM279AsBFIx1Ovxl5tfX1m_yZje5odLX6yZKxVqrkziWIBibpPYDfkZiYkhJDdC8TV2cdzt1U/s1600/IMG_0133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi60FS59SfPd6URYdZEAgvimMzrpBuSrOUnxKkjWC_xadu9Zs3GbFH-8vuwBii_5giy0gcM279AsBFIx1Ovxl5tfX1m_yZje5odLX6yZKxVqrkziWIBibpPYDfkZiYkhJDdC8TV2cdzt1U/s1600/IMG_0133.JPG" height="266" width="400" /></a></div>
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My muffin tin was brand new, and non-stick so I didn't bother with greasing the cup. If you know your muffin tin won't give up their muffins after they cook, by all means, butter it up... or spray with Baker's Joy.</div>
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Here they are, straight out of the oven (with their ham, onion, and cheddar cousins on the right).</div>
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To make the optional dipping sauce, blend or process two tablespoons of minced orange bell pepper with one tablespoon of ranch and two- three tablespoons of mayo. I have to admit, though I honestly don't like bell peppers, I was totally digging on this sauce. Maybe they'll make a grown up of me yet!<br />
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And now, the pretty pictures for you to share!<br />
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And now, if you'll excuse me, I have some muffins to nom!</div>
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Don't forget to check back. Seattle Stud Muffins are coming!<br />
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-36642424274328358232014-01-16T18:09:00.000-07:002014-02-04T12:58:39.670-07:00Mini Almond Danishes<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe could not be any easier. I mean, yes, it could be, if we are going to be literal, but it is seriously easy and really impressive. </div>
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I have long had a love affair with almonds... actually, more almond flavored things. Most people are chocolate people, and I have nothing against chocolate, but if I get to choose between it, and something almond flavored (or caramel, or fruity), I will definitely snub that chocolate.</div>
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These quick easy buttery sweet "danishes" are so simple almost anyone could make them.</div>
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What you'll need: </div>
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One Package of Pillsbury Crescent Rounds (or any brand crescent rolls, cut into 8 pieces and wound into a round)</div>
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A small can of Almond Cake & Pastry filling (or almond paste or marzipan, if you want to splurge)</div>
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1/3 cup powdered confectioner's sugar</div>
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1/8 teaspoon almond extract</div>
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1-2 teaspoons half and half (you can use milk or cream, just add a little at a time to get the right consistency)</div>
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2 tablespoons of sliced almonds</div>
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You'll also need:</div>
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A 8in round baking dish, buttered</div>
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A frying pan</div>
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Directions:</div>
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Preheat your oven to 375 degrees and get your baking dish ready.</div>
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Take each crescent round and form it into a cup, pushing down and pinching the sides so your filling doesn't ooze out the bottom or sides.</div>
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Fill each cup with about a teaspoon of the almond filling, just so it fills it to the top of the crescent cup.</div>
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Like so.</div>
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Once they are all filled (and the oven is preheated), place your danishes in the oven for about 15-18 minutes, until they are deep golden brown.</div>
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Meanwhile, toast your sliced almonds in a small pan over medium heat. You don't need any butter, the oils from the nuts will allow them to get nice and toasty brown. Make sure to shake or stir the almonds to ensure even browning. It should take about 3 minutes.</div>
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Once they are nice and toasty brown, remove them from the pan and set them aside for decorating your delicious little pastries.</div>
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To make the icing, in a small bowl , combine 1/3 cup of powdered sugar...</div>
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With 1/8th teaspoon of almond extract (or just use a capful if your bottle is a reasonable size)...</div>
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and the 1 to 2 teaspoons of half and half. You want your icing to flow, but not be too thin.</div>
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If the icing gets too thin, just add a little more powdered sugar to thicken it.</div>
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And now, your danishes are out of the oven. They should be a nice deep golden brown to get that delicious buttery taste from the pastry. </div>
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Just look at how pretty they are!</div>
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You'll be eating them soon!</div>
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Now, drizzle your icing ALL OVER those warm buttery danishes. Don't be shy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlaMo_yk-UY3bQwV-GaXJMGfpiMPo-2jNBzXKvPJbcgroQO53Ra140wOcObQfsf8KSUaJbIvgFwEP6TCioIHwoOJj5XgIw8z-cL7l0vyoVelS69ju82afADUYXv3jSYKbF3eIp4cOv-4/s1600/IMG_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlaMo_yk-UY3bQwV-GaXJMGfpiMPo-2jNBzXKvPJbcgroQO53Ra140wOcObQfsf8KSUaJbIvgFwEP6TCioIHwoOJj5XgIw8z-cL7l0vyoVelS69ju82afADUYXv3jSYKbF3eIp4cOv-4/s1600/IMG_0056.JPG" height="640" width="426" /></a></div>
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A little more won't hurt!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTHlgYUz1odi3IBIEqkIVCqeUSJ59vyIJgbIe7R8xPPQv8dNYvmuHeaqBwhBOKiujdQSBEtvIOi3D83VPRDrHWIDkFxSZmgBmIkXBKAoEZz7M8ttVu4lqtawgAIiG1mppb3myPZni-tA/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTHlgYUz1odi3IBIEqkIVCqeUSJ59vyIJgbIe7R8xPPQv8dNYvmuHeaqBwhBOKiujdQSBEtvIOi3D83VPRDrHWIDkFxSZmgBmIkXBKAoEZz7M8ttVu4lqtawgAIiG1mppb3myPZni-tA/s1600/IMG_0066.JPG" height="640" width="426" /></a></div>
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So flaky and delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyTENY77cxIsxOXjXPhcOR2XvmMOOcdcDpsMTZyhTcrbaY3YqPV1O9zx2IMls9CqlfLlw9aVVAeKp4sfknrrEVCkck7Ods7GtOBnD_bGCEvBoMuHxN5PpWtOgGT2iRO79egT9JbQX8Kw/s1600/danishes2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqyTENY77cxIsxOXjXPhcOR2XvmMOOcdcDpsMTZyhTcrbaY3YqPV1O9zx2IMls9CqlfLlw9aVVAeKp4sfknrrEVCkck7Ods7GtOBnD_bGCEvBoMuHxN5PpWtOgGT2iRO79egT9JbQX8Kw/s1600/danishes2.png" height="640" width="426" /></a></div>
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But don't forget those toasted almonds for that nutty crunch!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7C-iLiNpft-IrGxSAWC9Cw5hwNU7cXItmuGkgq63AFverr1X6_N8f_LIt-WefYYfnm8Q0kqutTbUyO3sBOWNSkGfg9SS8i_17AicmHheMOGjU9rXMecg3XbI6BEJOs4WNHQVxaBSg-Q/s1600/danishes1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7C-iLiNpft-IrGxSAWC9Cw5hwNU7cXItmuGkgq63AFverr1X6_N8f_LIt-WefYYfnm8Q0kqutTbUyO3sBOWNSkGfg9SS8i_17AicmHheMOGjU9rXMecg3XbI6BEJOs4WNHQVxaBSg-Q/s1600/danishes1.png" height="640" width="426" /></a></div>
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Sweet and buttery with a nutty crunch! So good!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-19452539104591915892014-01-14T21:18:00.000-07:002014-02-04T12:59:08.899-07:00Cinnabock Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
My mom has SO many appliances-- a belgian waffle maker, a regular waffle maker, that triangle sandwich maker from the late 80s (all of my breakfasts in 9th grade were triangular), a quesadilla maker (though we never made quesadillas before, and haven't since she got it), a tortilla bowl maker, etc., ad nauseum.<br />
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So, once I was forced to make waffles, instead of putting away the belgian waffle maker, I decided to do as many things with it as possible, the greatest of which, is this sandwich.</div>
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So chicken and waffles is an awesome thing. But mixing up waffle batter is too much trouble, so I wondered what would happen if I made waffles out of cinnamon buns and turned it into a sandwich with smoky, crispy bacon, crispy, juicy fried chicken, and tangy sharp cheddar cheese. </div>
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What happened was that I invented a new addiction. Seriously, holy moley, this sandwich is delicious. And it's really really easy.</div>
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Now, when I made this the very first time, it took FOREVER because I insisted on frying the chicken myself. I have since learned to grab some precooked chicken tenders from my favorite place (Wednesdays at Buffalo Wild Wings is 75ยข chicken tender day, so I usually grab some from there). Frozen chicken tenders work too. </div>
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Let's get to these ingredients, because seriously, you are going to want one of these in your mouth ASAP.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzmjqBX6Yjxpr93d9LLFMr9FC3DmzJxqCgnXCIHQtbhc_gRya30IzRgdUYA2jjiuEA_tEpNrRbENsnFXnKbN9xRYOtF4AfPa7vn0huBBduXaLDDa7nHmsQ0m-sDEHO-qxfKn_CMEWZJw/s1600/IMG_1878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzmjqBX6Yjxpr93d9LLFMr9FC3DmzJxqCgnXCIHQtbhc_gRya30IzRgdUYA2jjiuEA_tEpNrRbENsnFXnKbN9xRYOtF4AfPa7vn0huBBduXaLDDa7nHmsQ0m-sDEHO-qxfKn_CMEWZJw/s1600/IMG_1878.JPG" height="640" width="426" /></a></div>
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Seriously! Just four ingredients:</div>
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4 slices of thick sliced bacon (plus an extra one to snack on, because, bacon!)</div>
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One 8 count 12.4 oz Pillsbury Cream Cheese Cinnamon Rolls </div>
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4 precooked chicken tenders</div>
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4-8 slices of extra sharp cheddar cheese</div>
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You'll also need:</div>
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Your condiment of choice</div>
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Waffle maker</div>
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Rolling pin (or use your hands)</div>
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Wax paper</div>
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Non-stick spray</div>
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A skewer (or something to get the waffles out of the maker)</div>
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Foil</div>
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Baking sheet with sides</div>
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Start by preheating the oven to 425 F.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk5vsUMgCMUSGRlu9b5o_VsFpzIyUDnqUZYqUlKOuq9galCMNPy6IfYqzpZp_BpMi6uAYUtdpAvKhS2USgfDEhrUpwzKRaOkL7aUOCdFFW-lFQ6Hvq9pQ0sze48GeFU852l4Kx8kwB20/s1600/IMG_1880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGk5vsUMgCMUSGRlu9b5o_VsFpzIyUDnqUZYqUlKOuq9galCMNPy6IfYqzpZp_BpMi6uAYUtdpAvKhS2USgfDEhrUpwzKRaOkL7aUOCdFFW-lFQ6Hvq9pQ0sze48GeFU852l4Kx8kwB20/s1600/IMG_1880.JPG" height="266" width="400" /></a></div>
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Put your bacon on a foil lined baking sheet, with sides (so you don't bathe your oven or yourself with hot bacon grease) and stick it in the preheated oven for about 13-15 minutes. If you like frying it, go for it. I find baking it easier because I don't have to babysit it.</div>
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When the bacon is done, reheat your chicken tenders, if needed.</div>
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Meanwhile, do everything else!</div>
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For the cinnawaffles, open your can of cinnamon rolls (and have a heart attack as usual). I have specified the Pillsbury ones, because they are more like biscuits than rolls and are just more manageable in the waffle iron. Using a different brand is not going to implode the world, though. Just make sure to stick the spirals together well so your don't have holes in your waffles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0TBWVhy9GU-Ke8MBLd6Sq4cpw-XEgqmUGjhqDeLBGEzUvDSY0SWlmuFM5VpmeJT1L5XL1wsmv64ts-QconYyFy6DfYc3S3OxQcswnZFK2pxdll-gZ1pieHYMVIKJbhDOGt8j-16VWlk/s1600/IMG_1887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0TBWVhy9GU-Ke8MBLd6Sq4cpw-XEgqmUGjhqDeLBGEzUvDSY0SWlmuFM5VpmeJT1L5XL1wsmv64ts-QconYyFy6DfYc3S3OxQcswnZFK2pxdll-gZ1pieHYMVIKJbhDOGt8j-16VWlk/s1600/IMG_1887.JPG" height="266" width="400" /></a></div>
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See, they look like biscuits.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_aVvXC9jQDSyu27tU_t0CCnXh3Igxioe4lmx1I4s53IOXg5Kn4LyQzom926w246nca0r9eN23dOnA90B_UCX5hSb60HjeDV0OvITAsa5JMr0CiA9YL9m3LvgcTwOqBVdO0MChyphenhyphenY0dbA/s1600/IMG_1888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_aVvXC9jQDSyu27tU_t0CCnXh3Igxioe4lmx1I4s53IOXg5Kn4LyQzom926w246nca0r9eN23dOnA90B_UCX5hSb60HjeDV0OvITAsa5JMr0CiA9YL9m3LvgcTwOqBVdO0MChyphenhyphenY0dbA/s1600/IMG_1888.JPG" height="266" width="400" /></a></div>
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Space them out on your wax paper and cover with another piece of wax paper. </div>
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This might also be a good time to plug in your waffle maker and get it preheating.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8ja5Jc2n7B9xe41p-I3lTPf2GL44KjJCbzgX2v2TDpVoU0xUpihvCha2_-QsOAc7e8V9ScvKdb9yoielPx2gcjz8vlt3BViTO8o9YxWFAoKBAvcXhb6WRzsXheoNhyphenhyphen3eiNbOGPnVQjI/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ8ja5Jc2n7B9xe41p-I3lTPf2GL44KjJCbzgX2v2TDpVoU0xUpihvCha2_-QsOAc7e8V9ScvKdb9yoielPx2gcjz8vlt3BViTO8o9YxWFAoKBAvcXhb6WRzsXheoNhyphenhyphen3eiNbOGPnVQjI/s1600/IMG_1892.JPG" height="266" width="400" /></a></div>
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Now, take an awkward photo of trying to roll out dough while holding a very heavy camera one handed. It is much easier to do when you are not holding a camera though.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyDiDKyOrFxojWwBh8qhuv6uJ1hcLEIsz67jdi-F3uTQ07KaWY1P0A7myUOKzGBO5pkomPyxYBU5Aarq5CoiG3NTHjiMvyNhSek324VYViHmRHRQx60HUSivgFhqy4CrYgk6vWYsYdkI/s1600/IMG_1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyDiDKyOrFxojWwBh8qhuv6uJ1hcLEIsz67jdi-F3uTQ07KaWY1P0A7myUOKzGBO5pkomPyxYBU5Aarq5CoiG3NTHjiMvyNhSek324VYViHmRHRQx60HUSivgFhqy4CrYgk6vWYsYdkI/s1600/IMG_1895.JPG" height="213" width="320" /></a></div>
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This is what your rolled dough should look like. You don't need to get them too thin, just big enough to accommodate your chicken tenders.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tikV-Q-ZwIfm6Z4UhCoEWh44afVWv_HnVCLqngJE3yvjmW8RVPQBgp7Kh8Tf-LkKFYGbMHi4qu6H-yMUlgIM-a7k5Px7UMsBpq7kfo5yw49kakG3FB_BT0RN4PAhsEYZfeWfp7UUCCc/s1600/IMG_1896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2tikV-Q-ZwIfm6Z4UhCoEWh44afVWv_HnVCLqngJE3yvjmW8RVPQBgp7Kh8Tf-LkKFYGbMHi4qu6H-yMUlgIM-a7k5Px7UMsBpq7kfo5yw49kakG3FB_BT0RN4PAhsEYZfeWfp7UUCCc/s1600/IMG_1896.JPG" height="213" width="320" /></a></div>
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Yo, cinnamon rolls, you lookin' fine!</div>
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Now, to the waffling!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUM69qyzoNCkGxUpXtguAqYwzZJ1kzppis_jKfzJbesy9QDQmtxVkrGCyZCRQRjI3QY4DmyVdGDU0NDYYaZuQ0m_pIg8eDwyi-ESpkCRs8jEKaV9P-NY-8c06lzrQfFQiNBuUgiounZw/s1600/IMG_1900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUM69qyzoNCkGxUpXtguAqYwzZJ1kzppis_jKfzJbesy9QDQmtxVkrGCyZCRQRjI3QY4DmyVdGDU0NDYYaZuQ0m_pIg8eDwyi-ESpkCRs8jEKaV9P-NY-8c06lzrQfFQiNBuUgiounZw/s1600/IMG_1900.JPG" height="400" width="266" /></a></div>
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Spray the top half of your waffle iron with non-stick spray. The bottom is fine. Leave it alone if it doesn't stick. Close the iron and wait until it tells you your waffle is done. I have mine set to medium darkness.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IDEfKgoQI1xpyjVVzp5Bvl7dcZuOjfp38DY0G4QAlVr0M0CduOVgH4Or_wjciK_H5lKK3rtkGxoByy1UXuZ8YEKOT1PEVJauDGSPu4iS8uxrlgxYUdgBr-so7C1LXVHwWcFdC69rnL8/s1600/IMG_1903.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9IDEfKgoQI1xpyjVVzp5Bvl7dcZuOjfp38DY0G4QAlVr0M0CduOVgH4Or_wjciK_H5lKK3rtkGxoByy1UXuZ8YEKOT1PEVJauDGSPu4iS8uxrlgxYUdgBr-so7C1LXVHwWcFdC69rnL8/s1600/IMG_1903.JPG" height="400" width="266" /></a></div>
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And when you open it up, your waffle will be firmly stuck to the top of your iron. It is the cinnamon glaze stuff that does that. Don't sweat it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjenhiXNvd3P9csVTsNDfW2gU3WC_sq-tbp0O53RrQhlY0zIjx6m9NA1OCmgiRmatRoBuXVGNX_ksFhJwxx86CBrQtAgj4HxA-nmMqHHXho0MGTv16GIPG90JKzr9PmRfyUeBlTNY3-fY/s1600/IMG_1908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjenhiXNvd3P9csVTsNDfW2gU3WC_sq-tbp0O53RrQhlY0zIjx6m9NA1OCmgiRmatRoBuXVGNX_ksFhJwxx86CBrQtAgj4HxA-nmMqHHXho0MGTv16GIPG90JKzr9PmRfyUeBlTNY3-fY/s1600/IMG_1908.JPG" height="266" width="400" /></a></div>
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They come out beautiful, if not a little lonely. Don't worry, soon it will have a delicious pal.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g-tVISfu-FcwVtMMw9PFxh7lLFi1WFhHRUtFcl9pTKypq65bip24NDFW-mklDvVNI1HejJQ4PPf5BblqwwEdbjP5zcwRqfvLJbNgg3HoVm8xhseTglY41w1XWmQt8bwEE1GWAmpNVeU/s1600/IMG_1909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g-tVISfu-FcwVtMMw9PFxh7lLFi1WFhHRUtFcl9pTKypq65bip24NDFW-mklDvVNI1HejJQ4PPf5BblqwwEdbjP5zcwRqfvLJbNgg3HoVm8xhseTglY41w1XWmQt8bwEE1GWAmpNVeU/s1600/IMG_1909.JPG" height="266" width="400" /></a></div>
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And now, my patented skewer removal method.</div>
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Stab at the bottom...</div>
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And pull it...</div>
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off!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fe_k4izgtkNezzXmG_F6erpR_C7bxvk5pPStTLDNB1k5y5e5sCCnlnfAcOj4z7VIwF0gIgn7suhyphenhyphenA6n6s8l133UyLG6qZIqEPkqZOA4mUULPgjuR6cfcAYWvO99SAJAzwaqh2D4GX3A/s1600/IMG_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Fe_k4izgtkNezzXmG_F6erpR_C7bxvk5pPStTLDNB1k5y5e5sCCnlnfAcOj4z7VIwF0gIgn7suhyphenhyphenA6n6s8l133UyLG6qZIqEPkqZOA4mUULPgjuR6cfcAYWvO99SAJAzwaqh2D4GX3A/s1600/IMG_1912.JPG" height="266" width="400" /></a></div>
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See how happy it is cuddling with its tasty friend?</div>
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And do that for the other six. Drain your bacon on paper towels and break each piece in half.</div>
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And get your cheese ready!</div>
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Let's put this sweet little sandwich together.</div>
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First, a waffle, then the warm chicken tender, cheese, cheese, cheese, bacon, and another waffle as the crown on top!</div>
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Now you have a choice to make. What condiment do you want? </div>
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It varies in my house. My husband has his with ranch dressing, or hot sauce, or thai curry sauce (it comes with our BWW chicken tenders). I have mine with mayonnaise, every time, and my mom, she likes her with a smear of the cream cheese frosting, or honey, or some homemade cranberry sauce. </div>
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The cinnawaffle is not really all that sweet, but the spice really compliments the creamy, sharp cheese, and is willing to let that bacon shine. Of course, remember the whole joy of chicken and waffles is that sweet and savory combo, so don't let the sweeter condiments scare you.</div>
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And now, here it is, a Cinnabock Sandwich; it starts off a little sweet, but when you get that tangy kick in the mouth from the cheddar, and that smoke with your crisp juicy chicken, you'll know what has been missing from your life, all this time!</div>
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You're ready for your close up, good lookin'!</div>
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Get your mouth around this NOW!</div>
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So friggin' good!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-25218034222622399422014-01-09T22:20:00.000-07:002014-01-09T22:26:25.444-07:00Dinner at the Improv: Pork Chops, and Kale, and Pasta, Oh My!<div dir="ltr" style="text-align: left;" trbidi="on">
I like to improvise sometimes, which means I just throw things into the pan and wing it. Every once in a while, it is horrible, more often though, it turns out pretty darned well. I wanted to share these improvisations to inspire other cooks who feel comfortable cooking by taste.<br />
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For episode one of Dinner at the Improv, I've made<i> Honey Parmesan Grilled Porkchops served with Creamed Kale with Bleu Cheese, and Homemade Mac and Cheese.</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3lMDVh8Gvb24Frlo2sz19V9YbzIyGUbu-o9eIslxQefztOeA_UE1rgBookpK7V7ByrlVYuELV_-EA2i1dhfboohOrYVgl5Bg33mdDrPmehXGzGZ1MrKJatXrhsBuwDUYAE7k0KoC1gM/s1600/improv+dinner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3lMDVh8Gvb24Frlo2sz19V9YbzIyGUbu-o9eIslxQefztOeA_UE1rgBookpK7V7ByrlVYuELV_-EA2i1dhfboohOrYVgl5Bg33mdDrPmehXGzGZ1MrKJatXrhsBuwDUYAE7k0KoC1gM/s1600/improv+dinner.jpg" height="640" width="425" /></a></div>
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Last night I was shopping for other ingredients and saw that the meat counter had really nice looking pork chops, so my previous dinner plans flew out the window. I can't resist a nice piece of pork. Then, since I've been on a kale kick lately, I grabbed a bunch. If you haven't tried kale yet because it is the healthy thing you're supposed to eat whether you like it or not, this might be a good introduction for you. The creamy sauce perfectly compliments the slightly bitter spinach/cabbage flavor of the green.<br />
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Once I had pork and greens, not yet knowing what I was going to do with them, I set my heart on having homemade mac and cheese as our starch.<br />
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I generally cook for three people, so I started by boiling water to cook the macaroni. Once the macaroni was in the salted water, I started my grill pan heating over medium high heat and then I unwrapped the three boneless pork loin chops, rubbed them with about a total of a tablespoon of creamed honey (the spread kind), salt and peppered them, and rolled them in grated Parmesan cheese. Thanks, Pinterest, for the idea.<br />
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I cooked the first side of the pork chops until they had really nice grill lines, then flipped them and finished them in the oven at 425 F for about 8 minutes.<br />
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While grilling the meat, I melted some butter in a large saute pan, removed the ribs from the kale, roughly chopped it and added it to the pan with a lid. After letting it sweat for a while (about 10 minutes, stirring occasionally), I added heavy cream, some chicken stock, salt, and two Laughing Cow Bleu Cheese triangles, which gave it a nice background flavor of bleu cheese without overpowering the dish.<br />
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Mac and cheese, I started with a roux in a small sauce pan (one part butter to one part flour), let it cook till it smelled a little nutty, added a generous splash of heavy cream, whisked, then added about about a cup of chicken stock, some sharp cheddar cheese and a handful of shredded swiss cheese, salt, pepper, and small amount yellow mustard, tasting as I went to get a cheese sauce that pleased my palate.<br />
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I must say, I was very pleased with the entire ensemble. The pork was juicy, with a tang from the parm, and a slight sweetness from the honey. The kale, I was contemplating leaving my husband for, and the mac was as creamy as anyone could hope for in their favorite comfort classic. I'm definitely adding the pork chops and kale into my regular rotation. The mac and cheese, it was there all along!<br />
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-49108695534022296842014-01-08T11:51:00.000-07:002014-02-04T12:59:28.431-07:00Chicken Cordon Bleu Sliders<div dir="ltr" style="text-align: left;" trbidi="on">
I must share something about myself, really quickly. I don't eat yeast, and haven't for coming on 4 years, so when it comes to eating sandwiches, because, I totally want to eat sandwiches, I have to get creative on the "bread" component, and it has lead to some REALLY good recipes.<br />
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This idea was born from<a href="http://www.ohbiteit.com/2012/10/cheesy-biscuit-bombs.html"> Oh, Bite It's Cheesy Biscuit Bombs</a>. I realized I didn't just have to eat the biscuits alone, I could cut them open and shove things inside them, so I did!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxa2lBBYiprDcbFsByBO3VOSmdLcbOtCcgf0YhvP5d4FU2sm2bjITqCEMd4rxhT51PfXrwpafoF3hE-TKlGchvo6Sfw8RRNdzF-F2CKutf5YOUxM3XMdQRIxe8uCmqnF0EysIWHkwXeM/s1600/IMG_1884+(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYxa2lBBYiprDcbFsByBO3VOSmdLcbOtCcgf0YhvP5d4FU2sm2bjITqCEMd4rxhT51PfXrwpafoF3hE-TKlGchvo6Sfw8RRNdzF-F2CKutf5YOUxM3XMdQRIxe8uCmqnF0EysIWHkwXeM/s1600/IMG_1884+(2).JPG" height="426" width="640" /></a></div>
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For this recipe you will need the following:<br />
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A can of Flaky Layers Biscuits (the large one with 8 biscuits)<br />
1 lb of ground chicken<br />
Swiss cheese (can be shredded or slices)<br />
8 slices of delicious deli sliced ham<br />
Salt & Pepper, to taste<br />
Garlic Powder, to taste<br />
Smoked Paprika, to taste (optional)<br />
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You will also need:<br />
Wax paper<br />
A large baking sheet with sides<br />
Aluminum foil (non stick is best)<br />
A frying pan, grill pan, griddle, or grill.<br />
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Start by opening your can of biscuits without having a heart attack. If you live somewhere that doesn't have biscuits, pre-risen pizza dough should work too.<br />
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Rip off a sheet of wax paper and put it directly on your counter so you can easily work with your biscuits (or don't... I just like being able to throw away something instead of cleaning everything).<br />
Squish out your biscuits until they are flat and big enough around to stuff.<br />
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Then add your cheese. The more cheese you can get in there, the tastier it will be. Mine didn't have nearly enough cheese. You can also used sliced cheese instead of shredded. I forgot to buy my prefered sliced cheese so I improvised. Just cut your slices into squares and stack them inside the biscuits.<br />
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Next top each biscuit with one slice of ham. I folded mine to get it to fit. You could also slice it and stack it.<br />
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At this point, you want to preheat your oven to 350 degrees F.<br />
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Then we need to seal these suckers up. I pull up from the sides and gather them as I go around the biscuit.<br />
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And finally, you will end up with a roll shaped biscuit. Be sure to seal the dough well at the bottom so the cheese doesn't all fall out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOThNCKfq1wLUW3GE8NqeM6z2HLkqQ00JghTAuoXpU05uDAEJ8xcvxSjynwohMgOPqX7blomoyeIJWUlak-o3Hrazcleqb7Vs2lJi4ywFVfRQCP692MWBksauPSIJGshkspPzRNiPHMM/s1600/IMG_1859+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOThNCKfq1wLUW3GE8NqeM6z2HLkqQ00JghTAuoXpU05uDAEJ8xcvxSjynwohMgOPqX7blomoyeIJWUlak-o3Hrazcleqb7Vs2lJi4ywFVfRQCP692MWBksauPSIJGshkspPzRNiPHMM/s1600/IMG_1859+%25282%2529.JPG" height="266" width="400" /></a></div>
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Place the 8 slider biscuit buns on a foil lined baking sheet, fold side down (again, it needs sides so that, should the cheese escape, you are not coating your oven with gloopy cheese). Pat them down some so they make a slightly wider bun.</div>
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Put them in the oven and set a timer for 15-18 minutes. I like to rotate mine half way through because the back of my oven is way hotter than the front.<br />
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Next, we need to deal with the chicken burgers.<br />
Ground chicken is very loose. It falls apart easily, especially with no filler, so I help them along by putting them on non-stick foil when I am grilling them, so that they don't fall through the grill grate, or stick to the grill pan.<br />
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To form the 8 mini burgers, put your ground chicken in a bowl. Top the entire bowl of chicken with a fair sprinkling of salt and pepper, garlic powder, and smoked paprika. Then use your fingers to section off the meat into 4 equal triangles (so you would be sectioning them off using a + shape). Each section will produce two patties.<br />
As your form you patty shapes, place them seasoned side down on a plate or directly onto that foil I was talking about. Then season the other side, once you have all the patties formed.<br />
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I used my grill pan this time, because it is way too cold outside to grill out there.<br />
Again, you can see in my picture, I grilled them on the foil. It keeps them from falling apart, and it makes clean up a lot more easy, while still getting good grill marks.<br />
Cook them on both sides until they are cooked through and have some good color on them.<br />
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And I would have pictures of the finished burgers for you, but alas, my pictures looked like I was on a tilt-a-whirl while trying to take them and I didn't want to make people woozy from looking at them. I'm doing you a favor, really.</div>
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By the time the burgers are done cooking, the rolls will be ready.</div>
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Then, slice those suckers open with a sharp knife and stuff a burger inside it and nom the heck out of them.</div>
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Maybe try a little honey mustard or mayonnaise to make that flavor pop. </div>
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Mmm! Delicious, savory, smoky, YUM!</div>
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com0tag:blogger.com,1999:blog-803992212458533396.post-29923002244934377982014-01-01T23:27:00.000-07:002014-01-01T23:29:45.568-07:00Ginger Lemon Creme Parfaits<div dir="ltr" style="text-align: left;" trbidi="on">
Carr's Ginger Lemon Cremes are one of my most favorite cookies EVER, which of course means that my local stores have stopped selling them. Whenever I declare something my favorite, it stops being made or sold. It is a curse I must live with.<br />
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If you haven't had them, I am sorry. They are the perfect crisp gingersnap, sandwiching a tart tangy lemon creme filling. So very tasty.<br />
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This parfait borrows those flavors for a fast, easy dessert.<br />
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If, by chance, the idea of using canned products makes you gag, you could easily make all of these components yourself for a super gourmet treat, but I only have so much energy, and no shame whatsoever, so I take shortcuts.<br />
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Ingredients:</div>
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One 5.25 oz package of Anna's ginger thin (or gingersnaps of your choice), crushed</div>
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1/2 stick butter (1/4 cup), melted </div>
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4 oz cream cheese, softened </div>
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1/2 cup granulated sugar (I use extra fine sugar because it dissolves better)</div>
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8 oz of whipped topping (like Cool Whip, but you could easily use real whipped cream)</div>
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21 oz can of Lemon Creme pie filling (lemon curd would work too) </div>
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You'll also need:</div>
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Six 9 oz plastic cups (or another parfait container that lets you see the pretty stripes)</div>
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2 quart sized zipper storage bags (or piping bags if you're fancy)</div>
An extra one of those cups to tamp down the crust<br />
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This really is as simple as mixing a few things and making pretty layers. And by pretty layers, I mean, as pretty as you can make them without hating life.<br />
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Directions:<br />
Start with the crust. I crushed my gingersnaps to a fine crumb in the food processor, and then drizzled in the melted butter, pulsing to mix it. You could do that, or do it by hand if that strikes your fancy.<br />
Use a spoon to add about 5 scoops of the crust mixture into the parfait cups. You'll want to reserve some of the crust mixture for garnishing the top, so adjust your crust size accordingly.<br />
Use the extra cup to push the crust mixture down and even it off.<br />
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With a mixer, combine the softened cream cheese and the sugar until well combined and smooth.<br />
Add in half of the container of whipped topping, and mix to combine.<br />
Put the mixture in a quart sized storage bag. I fold over the top of my bags to create a cuff and put it in a tall cup to make loading the bag easier. Zip the top of the bag, squeezing out extra air, and cut off one corner to make a piping bag. Pipe the cream cheese layer on top of the crust.<br />
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If you don't feel like dealing with the piping bag, you COULD just spoon the mixture in, but I found out that it got everywhere and made the layers not so pretty.<br />
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Next, open that can of Lemon Creme and cram it in another "piping bag" like you did with the cream cheese mixture. Pipe a good sized layer of it on top of the cream cheese layer in the cup. You may have some extra, so don't panic.<br />
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Next, divide the rest of the whipped topping evenly between the 6 cups, and smooth the top with the spoon.<br />
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Sprinkle those cups as liberally as you'd like with the remaining crust mixture, and then eat the heck out of these things. Whatever you don't finish should be stored, covered with cling wrap, in the fridge.<br />
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JRosehttp://www.blogger.com/profile/01696678149874762427noreply@blogger.com2