tag:blogger.com,1999:blog-82487047334386253302023-11-15T23:10:31.437-08:00Never Stop CookingThe joy of exploring new recipes, and perfecting old favorites.Unknownnoreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8248704733438625330.post-25410877845508363902016-07-31T10:54:00.002-07:002016-07-31T10:54:29.316-07:00Marbled Mocha Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1EOGFNWJhtNG165qtMU2g3fFnm7Majgj-hZDEkXzbPbOOat1AbsPVChaibodU_L7rBR99-UhpG7wh95x8WTIO61iKRMt8t5_Nangqp9ZstI6JkP36hl2ilthXOIMApWRz1wDYQRM698/s1600/IMG_3661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw1EOGFNWJhtNG165qtMU2g3fFnm7Majgj-hZDEkXzbPbOOat1AbsPVChaibodU_L7rBR99-UhpG7wh95x8WTIO61iKRMt8t5_Nangqp9ZstI6JkP36hl2ilthXOIMApWRz1wDYQRM698/s320/IMG_3661.JPG" width="480" /></a></div>
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I like coffee although I'm not a regular coffee drinker. And when I make myself a good cup of coffee I may have a hard time finishing it. Really?! - you ask. I know.. <br />
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So here I was with leftover coffee and a craving for pound cake. A little Google search and I came up with the following recipe the following day. Special thanks to my mother in law who inspired me to use coffee grounds in a cake (I remember she made a similar cake 10 years ago..)<br />
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This cake was so good fresh out of the oven I almost ate half of it! Those that know me won't be surprised at all.<br />
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<u>Marbled Mocha Pound Cake</u> <br />
<span style="font-size: x-small;">Makes one small cake. </span><span style="font-size: x-small;">Adapted from <a href="http://www.receptite.com/%D1%80%D0%B5%D1%86%D0%B5%D0%BF%D1%82%D0%B0/%D0%BF%D1%83%D1%85%D0%BA%D0%B0%D0%B2%D0%B8%D1%8F-%D1%88%D0%B0%D1%80%D0%B5%D0%BD-%D0%BA%D0%B5%D0%BA%D1%81-%D0%BD%D0%B0-%D0%BC%D0%B0%D0%BC%D0%B0">here</a>.</span><br />
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<div class="list-group-item toggle-recipe-ingredient ing-1041118" data-class="ing-1041118">
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<div class="col-xs-12">
<u>Ingredients</u></div>
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<div class="list-group-item toggle-recipe-ingredient ing-1041119" data-class="ing-1041119">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1 1/4
cup<span class="ing-name " itemprop="name">s all-purpose flour</span><br />
<span class="ing-name " itemprop="name">1 tsp baking powder</span><br />
<span class="ing-name " itemprop="name">1/2 cup + 1 T yogurt, divided</span><br />
<span class="ing-name " itemprop="name">1/2 tsp baking soda</span><br />
<span class="ing-name " itemprop="name"> </span><br />
<span class="ing-name " itemprop="name">2 large eggs </span><br />
<span class="ing-name " itemprop="name">1/2 cup + 1 T sugar, divided</span><br />
<span class="ing-name " itemprop="name">1/4 cup oil</span>
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<div class="list-group-item toggle-recipe-ingredient ing-1041122" data-class="ing-1041122">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1-2
tsp<span class="ing-name " itemprop="name"> lemon zest</span>
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<div class="list-group-item toggle-recipe-ingredient ing-1041124" data-class="ing-1041124">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1 tsp cocoa<span class="ing-name " itemprop="name"><br /></span><br />
<div class="list-group-item toggle-recipe-ingredient ing-1041126" data-class="ing-1041126">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
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1 T used coffee grounds<br />
1 T strong coffee, cold</div>
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<ol>
<li>Heat the oven to 425 F </li>
<li>In a small bowl mix the flour and baking powder</li>
<li>Beat the eggs with the 1/2 cup sugar and lemon zest</li>
<li>Slowly beat in the oil</li>
<li>Stir 1/2 cup yogurt with the baking soda and wait for a few seconds to proof</li>
<li>Add the yogurt mixture to the egg one and stir well</li>
<li>Carefully stir in the flour</li>
<li>Divide the batter in two (you can use the small bowl from the flour)</li>
<li>To one side stir in the extra yogurt, to the other stir in the cold coffee, cocoa, coffee grounds, and extra T sugar.</li>
<li>Butter and flour the pan (I used Pyrex loaf pan as you can see)</li>
<li>Layer the yellow mixture first and top with the dark one. Feel free to layer it in smaller portions for better marbled effect</li>
<li>Bake for 30 mins (lower the oven temp to 380 after the first 10 mins)</li>
<li>Make sure to check with a toothpick (mine was ready at this time)</li>
<li>Enjoy with a glass of milk, coffee or yogurt!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sYv_y2CA9g3bLfjuS332ggimdfI9PVi1JzlBdcW6DezMoxbUIHqPwh-6DoyJC6kHFeiM3P7nhOpuNW-BB_gmRIAnEEZqKZ6oBAdRwoaBeZMg9b5ppbEFimIn18QotiTpUTJiKZl0cVk/s1600/IMG_3662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sYv_y2CA9g3bLfjuS332ggimdfI9PVi1JzlBdcW6DezMoxbUIHqPwh-6DoyJC6kHFeiM3P7nhOpuNW-BB_gmRIAnEEZqKZ6oBAdRwoaBeZMg9b5ppbEFimIn18QotiTpUTJiKZl0cVk/s320/IMG_3662.JPG" width="480" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-26383923266859675632015-09-20T09:19:00.001-07:002015-09-20T09:20:21.732-07:00Cucumbers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vZOksPuwKQXUJKm3551G8obWJfWBlhj3fC4VNTBjd2cWiBs67k-FfmRneTYcZyupPqZ856_raKYsqg__zZsmsSrAgxosAyuKx7MmUs72vmEcqI2CP_-8Qpvvoy8VvWiBzr3ZqrsTGa0/s1600/IMG_2694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-vZOksPuwKQXUJKm3551G8obWJfWBlhj3fC4VNTBjd2cWiBs67k-FfmRneTYcZyupPqZ856_raKYsqg__zZsmsSrAgxosAyuKx7MmUs72vmEcqI2CP_-8Qpvvoy8VvWiBzr3ZqrsTGa0/s320/IMG_2694.JPG" width="480" /></a></div>
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Well, this is not a cooking recipe.. I wanted to share with you our success with cucumbers this year. The picture above is our bounty from today. Pretty good!<br />
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Here is what we did this year.
I planted 2 pots with 5 seeds each in June. I don't remember the day, but it was probably late that month. By July 10-20 all 10 seedlings had emerged and had grown a set of true leaves. At the time we planted them in 4 mounds with respectively 2, 3, 2, 3 seedlings. They got full afternoon sun and plenty of water. I think I have been watering them almost every day. We also feed them every couple of weeks or so with a slow release organic fertilizer. They were still small mid-august, but they grew quickly after that and started producing Sep. 1. Once grown make sure you pick the cukes daily because I missed one that grew so big it got stuck between the fence (see pic below). :))<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRQWQdUuror9O3SgkHVESCv2wYH3k2_cruooZdQJ3wxcZNtUY1nLuV7VkQHwNc_nAVI4whqFoccczwzl4Vj3WqxYPtCEr3Lteq-AQAxFyhFZJODxjluivQ0a4F7u8R0kt9eqHyUOjw6Y/s1600/IMG_2693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRQWQdUuror9O3SgkHVESCv2wYH3k2_cruooZdQJ3wxcZNtUY1nLuV7VkQHwNc_nAVI4whqFoccczwzl4Vj3WqxYPtCEr3Lteq-AQAxFyhFZJODxjluivQ0a4F7u8R0kt9eqHyUOjw6Y/s320/IMG_2693.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4J9d7t_g-hpEN4ttM5yXPv2qvDxy0R0ek2YZXuD5UrZ6c0OtcH1q2QHLh-UsYzt1_sT1N7k-y-AOKfKfthTTZWBhoHUKyawh2Cx4JsnsszEVdLQA_8qu9hcZ9cSLTb4cTcqosg1T6l0/s1600/IMG_2690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4J9d7t_g-hpEN4ttM5yXPv2qvDxy0R0ek2YZXuD5UrZ6c0OtcH1q2QHLh-UsYzt1_sT1N7k-y-AOKfKfthTTZWBhoHUKyawh2Cx4JsnsszEVdLQA_8qu9hcZ9cSLTb4cTcqosg1T6l0/s320/IMG_2690.JPG" width="240" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-69171682002873462532015-09-18T07:51:00.000-07:002015-09-20T07:59:12.915-07:00Cornbread Muffins<div class="separator" style="clear: both; text-align: center;">
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I was craving some cornbread.. It tends to be sweeter almost like cake so I was looking for something with a bit less sugar. I adapted the following recipe: <a href="http://www.epicurious.com/recipes/food/views/cornbread-muffins-with-maple-butter-237892" target="_blank">http://www.epicurious.com/recipes/food/views/cornbread-muffins-with-maple-butter-237892</a><br />
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I used homemade yogurt instead of buttermilk and probably 1/2 T less sugar. Baked in paper lined mini muffin pans for 10 mins at 375 F so I ended up with 24 muffins. They still looked pale when I took them out but were perfectly cooked. Note, while still warm they tended to stick to the paper liner, but I had no such problem on the next morning. The are buttery, crumbly, with the right amount of sweetness.<br />
I also had these with maple butter, but I don't think it is quite necessary, although it makes them a bit more special I think. These would probably store well in the freezer, too, so you can enjoy a quick bite whenever you crave it. ;) <br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-7199466015798677622015-09-15T08:14:00.000-07:002015-09-20T08:21:54.637-07:00Pretzel Rolls<div class="separator" style="clear: both; text-align: center;">
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I was browsing through Epicurious and the following recipe for pretzel rolls caught my attention: <a href="http://www.epicurious.com/recipes/food/views/pretzel-rolls-1107" target="_blank">http://www.epicurious.com/recipes/food/views/pretzel-rolls-1107</a>. I have made pretzels only once before and I found it a bit harder to keep them in good shape, so I thought rolls would make it much easier and it sure did. It didn't take too long to do, either. I mixed the dough in a bowl with electric mixer with dough attachments instead of using food processor to minimize the amount of dirty cookware. Other than that, I followed the recipe. I ended up with only 6 rolls, though, since we used the last two dough pieces for pizza. :) These were best while still warm, still good on the next day, and they were gone by day 3.<br />
I think I would still make regular shaped pretzels next time, since they are better for dipping. ;)
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-63790102541482610122015-08-27T07:29:00.000-07:002015-09-20T07:59:43.947-07:00Lemon Chicken Drumsticks over Israeli Couscous<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHa8xl6Ksh_Qf32P3XMWK462wXlSib6YzUMeiX2UdLJfRbgymU2dNSwTNwzZNB_ig0rcF6OW9ajQKHGtLuPrIpAZWFWhv2KyORhhyphenhyphen9XYH1309Gl8QZ4Ev3fsMEMVPAW62bW_gclGH0jA/s1600/IMG_2670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNHa8xl6Ksh_Qf32P3XMWK462wXlSib6YzUMeiX2UdLJfRbgymU2dNSwTNwzZNB_ig0rcF6OW9ajQKHGtLuPrIpAZWFWhv2KyORhhyphenhyphen9XYH1309Gl8QZ4Ev3fsMEMVPAW62bW_gclGH0jA/s320/IMG_2670.JPG" width="480" /></a></div>
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We usually brine our chicken to add more flavor. This time I was looking for something a bit quicker and lemony. I found the recipe on Epicurious (you probably know by now I often cook recipes from that site :) ). Here is a link to the original recipe: <a href="http://www.epicurious.com/recipes/food/views/lemon-chicken-drumsticks-352909" target="_blank">http://www.epicurious.com/recipes/food/views/lemon-chicken-drumsticks-352909</a>. <br />
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I served the chicken over israeli couscous that was cooked according to the package directions - with some sauteed onions, garlic and homemade chicken stock. I also added some of the juices from the pan where the drumstick was baked.<br />
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It was a really delicious dinner. Definitely a keeper!<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-63626217008872924182015-08-16T10:35:00.002-07:002015-09-20T08:00:04.855-07:00Peach Crisp<br />
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After our recent move I now feel more comfortable in the new kitchen. It is right in the middle of summer here and given our love for peaches we had overabundance in the fridge. It didn't take long to find a great recipe for peach breakfast. Here is a <a href="http://www.wellplated.com/peach-crisp/" target="_blank">link</a> to the one I followed. I really loved it and even without vanilla ice cream it tasted great (we had drinkable plain goat yogurt instead). I forgot to take a picture of the plate, but as you can see there is not much left in the baking dish, so it must have been good. ;)<br />
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Note: I used 3 medium peached and baked in a good old glass 8x8 inch Pyrex dish uncovered for about 25 minutes, and another 5-10 minutes covered with foil.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-44877027044397705772015-06-24T08:11:00.003-07:002015-06-24T08:15:51.157-07:00Baked Whole Branzino<div class="separator" style="clear: both; text-align: center;">
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I had bought two whole branzinos from Whole Foods. The first I grilled on a pan and finished in the oven (based on a recipe not worth sharing). We found it bland and somewhat overcooked, so we hoped the second one would turn out better, so here is how we prepared it. The result was so tender and flavorful, so I just had to share it! We had sides of mashed potatoes and green salad. Yum!<br />
<br />
<u>Baked Whole Branzino</u><br />
<span style="font-size: x-small;">serves 2<br /> </span><br />
<br />
1 whole branzino (about a pound)<br />
1 lemon<br />
lemon zest from the lemon half<br />
1 small garlic clove, minced<br />
2-3 T minced parsley<br />
2-3 T dill<br />
4-5 scallions (bottom to middle part), cut in 1 inch lengths (optional)<br />
1 yellow onion, cut in circles<br />
2-3 T olive oil <br />
<ol>
<li>Heat oven to 350F.</li>
<li>Generously grease the bottom of a pan (I used 9x13 pyrex one) with about 2T olive oil.</li>
<li>Rinse and dry the fish and season with salt and pepper all over (inside and out).</li>
<li>Mix the lemon zest, garlic, and parsley. Spread over the inside of the fish (if you have extra you can top it over the skin).</li>
<li>Cut 3-4 lemon slices (half lemon) and stuff them along with the dill in the inside of the fish. Add a couple of the scallions if using.</li>
<li>Place the fish in the pan and top with scallions.</li>
<li>Spread the onion slices over the fish and its sides (it is supposed to keep the fish from drying out).</li>
<li>Bake for 20-25 minutes.</li>
<li>Serve with the remaining lemon half.</li>
</ol>
Note: If you like crispier skin you can broil the fish for the last 3-4 minutes. We skipped that and had the fish ready at the 22-23 minute mark.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-83588951386936938242015-06-19T07:40:00.000-07:002015-09-20T08:00:41.833-07:00Yeasted Buckwheat Waffles<div class="separator" style="clear: both; text-align: center;">
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I knew it was a while since the last time I've posted on the blog... There have been a lot of life changing events in my life. Some of you already know all about it. :)<br />
<br />
Let me share with you another of my recent culinary discoveries - buckwheat waffles! I had purchased buckwheat flour on a whim so I can try it sometime. It is unusual since it is not really related to wheat. Given that I love the basic recipe for yeasted whole wheat waffles that came with my waffle maker booklet, I looked into having similar waffles with buckwheat. I can tell you the result is even lighter and crispier! Here is a link to the recipe I followed from Epicurious: <a href="http://www.epicurious.com/recipes/food/views/yeasted-buckwheat-waffles-102622" target="_blank">Yeasted Buckwheat Waffles</a>. The only change I made was to use homemade yogurt instead of the milk. Enjoy with maple syrup or honey! And don't be afraid to try something new. :)<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-65001508678297884562015-01-17T21:44:00.001-08:002015-01-17T21:44:30.925-08:00Oatmeal Cranberry Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatw_ZCObf4gtFGWxuQuH9xluyi7optsWoMOuvy0_MTkGMbne6Cb7yzMkIWNeM5ED3dPxh63IzFHQkbh9Cvz3ueB0DK1yEhUO_y0hxc-C1iVnJFKSJVBH_f4R2pDps2isUojdm5szhlFc/s1600/IMG_2173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatw_ZCObf4gtFGWxuQuH9xluyi7optsWoMOuvy0_MTkGMbne6Cb7yzMkIWNeM5ED3dPxh63IzFHQkbh9Cvz3ueB0DK1yEhUO_y0hxc-C1iVnJFKSJVBH_f4R2pDps2isUojdm5szhlFc/s320/IMG_2173.JPG" height="360" width="480"/></a></div>
The long story short - I had some thick cranberry syrup/relish I wanted to use in a dessert. Then I remembered I have seen chefs do oatmeal bars with jam, so I looked this one up and found the following recipe: http://allrecipes.com/recipe/cranberry-oat-bars/. I followed the recipe using the same dry ingredients and butter but I baked it in 13x8 inch pan. I also raised the oven temperature halfway through cooking. I took it out probably in about 30 minutes when it was turning golden around the edges.
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-80886605888506349452015-01-03T21:45:00.000-08:002015-01-17T21:45:18.883-08:00Cranberry Orange Cornbread<div class="separator" style="clear: both; text-align: center;">
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<br />
I was looking for a recipe with fresh cranberries. Since they are in season I bought some extra to try something new. This was my first time baking with fresh cranberries and my first take on cornbread. Cornbread is often served at BBQ places, and I have found it quite nice. It is sweet - kind of like cake. Here is the recipe I followed: <a href="https://www.panerabread.com/en-us/recipes/cranberry-orange-cornbread.html">https://www.panerabread.com/en-us/recipes/cranberry-orange-cornbread.html</a> My only change was using milk with added vinegar in place of the buttermilk since I didn't have any. I thought it was just a touch more sweet but I enjoyed till the last slice. :)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-71146973133281263972014-11-27T20:21:00.000-08:002014-11-27T20:21:10.754-08:00Thanksgiving Dinner<div class="separator" style="clear: both; text-align: center;">
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<br />
This is how our Thanksgiving meal looked like this year. :)<br />
It took us about 7 hours to smoke the bird but it was well worth it.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-9959211983038879672014-11-27T15:46:00.001-08:002014-11-27T15:46:45.000-08:00Cranberry Relish<div class="separator" style="clear: both; text-align: center;">
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This one is a Thanksgiving classic. It goes so well with turkey. We don't like it too sweet, just perfect.<br />
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<u>Cranberry Relish</u><br />
<br />
12 oz fresh cranberries<br />
3/4 cup orange juice<br />
zest of 1 orange<br />
2/3 cup sugar<br />
<br />
<ol>
<li>Rinse the cranberries.</li>
<li>Mix all ingredients in a small saucepan.</li>
<li>Bring to boil and simmer for about 10 minutes. The berries will pop and the sauce with start to thicken.</li>
<li>Let cool to room temperature. It will continue to thicken as it cools down.</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-51816522623584769082014-11-26T15:32:00.000-08:002014-11-27T15:32:37.434-08:00Acorn Squash Barley Salad with Kale<div class="separator" style="clear: both; text-align: center;">
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<br />
I love pumpkin and squash in general. I like how its sweetness contrasts with the spiciness of the black pepper. The garlicky kales really elevates it. The recipe is adapted from one I found on Epicurious website: <a href="http://www.epicurious.com/recipes/food/views/Farro-with-Acorn-Squash-and-Kale-367135">http://www.epicurious.com/recipes/food/views/Farro-with-Acorn-Squash-and-Kale-367135</a>
<br />
I actually ate it for dinner, and the leftovers were still good reheated the next day.<br />
<br />
<u>Acorn Squash Barley Salad with Kale</u><br />
<span style="font-size: x-small;">makes two generous servings </span><br />
<br />
1 small acorn squash<br />
1 T butter<br />
pepper<br />
1 cup boiled pearl barley<br />
2/3 bunch kale, leaves thorn in small piece (remove the tough centers)<br />
1 T olive oil <br />
4 T chopped onion<br />
1 garlic clove, thinly sliced<br />
1 tsp white wine vinegar or lemon juice<br />
<ol>
<li>Reheat the oven to 375F </li>
<li>Peel the squash and dice in 1/2 inch cubes.</li>
<li>Toss with the melted butter and season with salt and pepper.</li>
<li>Roast for about 35 minutes or until fork tender and slightly caramelized around the edges. Stir midway through baking if needed.</li>
<li>While the squash cools heat the olive oil and saute the onion for a couple of minutes.</li>
<li>Add the garlic and cook 30 seconds.</li>
<li>Quickly saute the kale stirring frequently. It would take another couple of minutes at most.</li>
<li>Season the kale with salt.</li>
<li>Mix all ingredients in a bowl.</li>
<li>Add vinegar (or lemon juice) and season with additional salt or olive oil if needed. </li>
<li>Enjoy!</li>
</ol>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-13045036028241335422014-11-23T09:57:00.000-08:002014-11-23T09:57:11.141-08:00Lemon Ricotta Waffles<div class="separator" style="clear: both; text-align: center;">
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<br />
I can't believe I haven't posted any waffles yet. Today was actually the second time I make these. I found Joy's recipe when searching for ricotta waffles. I knew I could trust her since I have made some of her other baking recipes. I had plenty of ricotta cheese and wanted to see if it truly lights up the texture. And indeed these are light and tasty. Not too sweet so you can add generous serving of honey or maple syrup on top.<br />
<br />
I halved the recipe adding a little extra zest and poppy seeds, and ended up with 4 small waffles. Served with honey and orange juice.<br />
<br />
<a href="http://joythebaker.com/2013/07/lemon-ricotta-waffles-with-poppy-seeds/">http://joythebaker.com/2013/07/lemon-ricotta-waffles-with-poppy-seeds/</a><br />
<br />
Tip: If you have any leftover waffles you can freeze them individually wrapped and reheat for a minute in the microwave. They dry out a bit after reheating but they are certainly quick tasty midweek breakfast.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-61872168743776122202014-11-22T19:30:00.000-08:002014-11-22T19:58:01.373-08:00Jamie Oliver's Mushroom Soup<br />
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This soup is GOOD! I need to give credit to my hubby who came up with the idea when looking at all the mushrooms at Whole Foods. And I rarely get requests for soups.. With the exception of the occasional traditional meatball soup I often end up eating a pot of soup by myself.<br />
<br />
I used half <span class="hrecipe"><span class="value">chanterelles and half </span></span><span class="hrecipe"><span class="value">shiitake mushrooms in the soup and substituted cream cheese for the </span></span><span class="hrecipe"><span class="value">mascarpone. Garnished with sauteed baby bella mushrooms and the suggested zesty lemon juice.</span></span><br />
<br />
<a href="http://www.jamieoliver.com/recipes/vegetables-recipes/the-real-mushroom-soup/">http://www.jamieoliver.com/recipes/vegetables-recipes/the-real-mushroom-soup/</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-54675584534345756712014-11-09T20:22:00.000-08:002014-11-22T20:24:53.861-08:00Cinnamon Babka<div class="separator" style="clear: both; text-align: center;">
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I have to admit my cinnamon babka didn't turn out as I expected.<br />
I was hoping to have some pumpkin flavour in the dough but I obviously didn't use enough pumpkin there. And I made one obvious mistake - I overlooked the cinnamon and used 2T in the filling instead of 2tsp which overpowered it. I still liked it, but it would be so much better with the intended amount. I will make this again with some extra adjustments (adding orange zest to the filling). The recipe is adapted from here <a href="http://www.justapinch.com/recipes/bread/sweet-bread/cinnamon-babka.html">http://www.justapinch.com/recipes/bread/sweet-bread/cinnamon-babka.html</a><br />
<br />
<u>Cinnamon Babka</u> <br />
<span style="font-size: x-small;">makes two loafs</span><br />
<br />
<div id="recipe-ingredients">
<div class="original-value">
<div class="recipe-ingredients list-group">
<div class="recipe-ingredients-list" id="krakenRoot">
<div class="list-group-item toggle-recipe-ingredient ing-1041111" data-class="ing-1041111">
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041118" data-class="ing-1041118">
<div class="row">
<div class="col-xs-12">
<u>Dough</u></div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041119" data-class="ing-1041119">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1/2
cup<span class="ing-name " itemprop="name"> warm milk</span><br />
<span class="ing-name " itemprop="name">3 T pumpkin puree (optional) </span><br />
<span class="ing-name " itemprop="name">1 1/2
tsp<span class="ing-name " itemprop="name"> active dry yeast</span> </span>
</div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041120" data-class="ing-1041120">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
2 large eggs<span class="ing-name " itemprop="name"><br /></span></div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041122" data-class="ing-1041122">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1
tsp<span class="ing-name " itemprop="name"> vanilla</span>
</div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041124" data-class="ing-1041124">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1/4
cup<span class="ing-name " itemprop="name"> sugar</span><br />
<div class="list-group-item toggle-recipe-ingredient ing-1041126" data-class="ing-1041126">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1/4
tsp<span class="ing-name " itemprop="name"> salt</span>
</div>
</div>
</div>
7 Tbsp melted butter <span class="ing-name " itemprop="name">2 cup<span class="ing-name " itemprop="name">s all-purpose flour (add more if needed)</span></span><br />
<br />
<span class="ing-name " itemprop="name"><span class="ing-name " itemprop="name"><u>Filling</u> </span> </span><br />
<div class="list-group-item toggle-recipe-ingredient ing-1041112" data-class="ing-1041112">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1
c<span class="ing-name " itemprop="name">up light brown sugar</span>
</div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041113" data-class="ing-1041113">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1/4
c<span class="ing-name " itemprop="name">up all-purpose flour</span>
</div>
</div>
</div>
<div class="list-group-item list-group-item-branded toggle-recipe-ingredient ing-1041114" data-class="ing-1041114">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
2
Tbsp<span class="ing-name " itemprop="name"> melted butter (unsalted)</span></div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041115" data-class="ing-1041115">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1
large<span class="ing-name " itemprop="name"> egg white, reserve yolk for brushing</span>
</div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041116" data-class="ing-1041116">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
2
tsp<span class="ing-name " itemprop="name"> cinnamon </span>
</div>
</div>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041117" data-class="ing-1041117">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
1/8
tsp<span class="ing-name " itemprop="name"> salt </span><br />
<span class="ing-name " itemprop="name">4-5 T chopped walnuts </span>
</div>
</div>
</div>
</div>
</div>
</div>
<br />
<div class="list-group-item list-group-item-branded toggle-recipe-ingredient ing-1041127" data-class="ing-1041127">
<div class="row" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">
<div class="col-xs-4 col-sm-2 ing-quant">
<ol>
<li> Proof the yeast in half the milk and a little sugar for 5 minutes.</li>
<li>Stir all other wet dough ingredients and slowly add flour.</li>
<li>Knead the though using a mixer if you have one, adding more flour if the dough is still wet.</li>
<li>Let rest until it doubles in size.</li>
<li>Mix the filling in a bowl.</li>
<li>Grease 2 loaf pans (I used a single glass 8x8 square pan to hold both).</li>
<li>Divide the dough in 2 equal pieces.</li>
<li>Roll it as thin as possible in a rectangle shape.</li>
<li>Spread half the filling over the dough and start rolling on both side.</li>
<li>Repeat with the other one and place in the pan.</li>
<li>Let the loaves double in size (I let them stay in the fridge overnight)</li>
<li>Just before baking brush with reserved yolk and sprinkle a little sugar/cinnamon on top. </li>
<li>Bake at 375F for about 35-45 minutes until golden brown.</li>
<li>Let cool before slicing.</li>
</ol>
</div>
<div class="list-group-item toggle-recipe-ingredient ing-1041130" data-class="ing-1041130">
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-55883529474512695812014-09-20T21:18:00.000-07:002014-11-22T21:18:24.954-08:00Homemade Flour Tortillas<div class="separator" style="clear: both; text-align: center;">
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These are best eaten warm as soon as they come out of the pan.<br />
Have some fresh guacamole and/or a nice dip and you are good for a treat!<br />
<br />
<u>Flour Tortillas</u><br />
<span style="font-size: x-small;">makes 12 tortillas </span><br />
<br />
2 cups all-purpose flour<br />
1 tsp salt<br />
4 T cold butter, cut into small pieces<br />
1/2 cup water<br />
<br />
<ol>
<li>Stir flour and salt.</li>
<li>Cut in butter with the help of a fork and your fingertips until there are no longer lumps. (it should be close to a cornmeal consistency, but don't overwork it)</li>
<li>Stir in water at once and mix it all in with a fork until it holds into a ball. It would look kind of dry.</li>
<li>Wrap in plastic and let rest at room temperature for 20 minutes.</li>
<li> Cut in 12 equal pieces. Keep them wraped while rolling each one.</li>
<li>Heat up a large cast iron skillet over medium high heat.</li>
<li>Roll as thin as possible and cook tortillas as you continue to roll the others.</li>
<li>Tortillas puff quite a bit. After you turn them over you can pat them down a little to help cook it evenly.</li>
<li>Keep cooked tortillas covered with a towel.</li>
<li>Enjoy within a couple of hours! These could be frozen as well but I rarely have leftovers.</li>
</ol>
<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-8343117121267510172014-09-14T21:33:00.000-07:002014-11-22T21:35:23.614-08:00Guacamole<div class="separator" style="clear: both; text-align: center;">
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<br />
Probably the most popular use for avocados.. I have made this recipe more than a dozen times.<br />
<br />
<u>Guacamole</u><br />
<br />
3 ripe avocados<br />
1 roma tomato, finely chopped<br />
3 scallions, chopped<br />
3-4 T cilantro leaves, chopped<br />
1 small jalapeno pepper, minced<br />
juice of 1/2 lime<br />
salt and pepper to taste<br />
<ol>
<li>Peel and roughly chop avocados.</li>
<li>Mix in all other ingredients except lime juice and mash it.</li>
<li>Add lime juice to taste (could have some leftover).</li>
</ol>
You can enjoy the guacamole with homemade tortillas as we often do.nl<br />
<br />
Note: Avocados brown easily so unless you can finish it in one sitting cover it with plastic wrap.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-91841007647765607282014-08-24T22:30:00.000-07:002014-08-24T22:51:37.833-07:00Walnut Meringue Cookies<div class="separator" style="clear: both; text-align: center;">
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<br />
I made these for a dinner party themed "Nuts about Nuts". I loved eating walnut cookies as a kid so this is the first thing that came to my mind. I like my cookies a touch less sweet and not as dry. These are somewhat fragile and sticky. The cookies on the picture are the last two left. They will probably not survive another day! Next time I can try making sandwich cookies with these, probably with light chocolate whipped cream...<br />
<br />
<u>Walnut Meringue Cookies</u> <br />
<span style="font-size: x-small;">makes over a dozen cookies</span><br />
about 1 cup finely chopped walnuts<br />
2 egg whites<br />
4 or 5 T granulated sugar<br />
1 1/2 T honey (optional) <br />
1/4 tsp cinnamon<br />
<br />
<ol>
<li>Beat the egg whites until they start to foam, doubling their volume. </li>
<li>Continue beating the egg whites by gradually adding the sugar - tablespoon at a time. You can taste to make sure the meringue is sweet enough. You are shooting for stiff peaks. </li>
<li>Carefully stir in the honey, then the nuts. </li>
<li>Place about a tablespoon at a time on a silicon mat, or aluminium foil (no grease) </li>
<li>Bake at low oven (170 F or below) for about an hour or two, checking on them every 15 minutes. I even turned the oven a couple of times during the cooking. When done the centre of the cookie won't be feel soft to the touch. If you prefer your cookies drier, just bake them longer.
Enjoy! </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-39356809310925487072014-07-16T20:59:00.000-07:002014-07-23T21:00:01.040-07:00Chocolate Layer Cake<div class="separator" style="clear: both; text-align: center;">
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I haven't really baked much this summer. This one was worth the effort, and the extra heat. It is like chocolate heaven. Be warned however the cake is a bit dense (and moist). All you would need is a small slice to satisfy your chocolate cravings. :)<br />
I pretty much followed the recipe from Food & Wine: <a href="http://www.foodandwine.com/recipes/fudgy-chocolate-layer-cake">Fudgy Chocolate Layer Cake</a>. I scaled the recipe to make 2/3. Baked in a 13x9 pyrex glass pan. After it cooled down I cut it in equal pieces and made the ganache frosting. I accidentally put too much cream in the frosting and I was able to fix it by adding some cornstarch - and it worked! It took us a couple of days to devour this little cake.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-53858906242307598552014-06-07T21:36:00.000-07:002014-07-23T21:37:41.199-07:00Bulgarian Meatloaf (Rulo Stefani)<div class="separator" style="clear: both; text-align: center;">
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We have been pretty excited with our new outdoor grill. Adding smoky flavour to the traditional meatloaf really brings it up to the next level. This is a traditional recipe you could easily make in the oven as well. We served it with glazed carrots but mashed potatoes would have worked even better.<br />
<br />
<u>Bulgarian Meatloaf (Rulo Stefani)</u><br />
<br />
1.2-1.5 lb ground meat (we used lamb here; mixture of pork and beef also works well)<br />
3 T minced onion<br />
3-4 T chopped parsley <br />
3-4 T breadcrumbs, or 2 bread slices<br />
1 egg <br />
spices like summer savory, paprika, cumin<br />
salt and pepper<br />
1-2 T butter <br />
<br />
Filling<br />
2 boiled eggs<br />
1-2 boiled carrots<br />
2 pickles<br />
<br />
<br />
<ol>
<li>Preheat oven/grill to 300-350F.</li>
<li>Mix all meatloaf ingredients in a bowl and adjust seasoning to taste.</li>
<li>Spread meat mixture over greased aluminum foil in a rectangular shape about 1 cm thick.</li>
<li>Arrange the filling along the center and roll along the long edge helping yourself with the foil to seal it well. Make sure the seal is in the bottom. </li>
<li>Drizzle with hot butter.</li>
<li>Optionally add a little water .</li>
<li>Bake for about 30-40 minutes until done. We added some grated Kashkaval cheese during the last 5-10 minutes of baking.</li>
<li>Let cool a bit, slice, and serve. </li>
</ol>
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<ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-81020399007744134312014-05-11T22:24:00.003-07:002014-05-11T22:26:08.289-07:00Bulgarian Shepherd's Salad<div class="separator" style="clear: both; text-align: center;">
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We had some extra smoked ham and roasted peppers when I remembered the old Bulgarian Shepherd's salad. Qualitly ingredients really make a difference here. We loved this one!<br />
<br />
<u>Bulgarian Shepherd's Salad</u><br />
<br />
1 cucumber<br />
2-3 tomatoes<br />
2-3 T thinly sliced red onion (could use scallions)<br />
1/4-1/3 cup marinated grilled mushrooms<br />
1/4 cup smoked ham<br />
2-3 roasted peppers<br />
1/4 cup kashkaval cheese (could use mozzarella), cubed <br />
some feta cheese<br />
3 boiled eggs<br />
handful olives for garnish (optional) <br />
olive oil, wine vinegar, and salt for seasining<br />
<br />
<ol>
<li>Mix all the ingredients except the feta and eggs.</li>
<li>Season with about 1-2 T oil and 1.5 tsp vinegar (more or less to taste)</li>
<li>Divide in two big plates. </li>
<li>Sprinkle the feta, and arrange the eggs along the edge of the plate. </li>
<li>Top with lives if using. Enjoy!</li>
</ol>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-5009256428006268322014-05-06T21:00:00.000-07:002014-05-06T23:06:25.536-07:00Lemon Cornmeal Cookies<div class="separator" style="clear: both; text-align: center;">
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I really like these lemon cookies. The recipe is adapted from <a href="http://www.myrecipes.com/recipe/lemon-cornmeal-cookies-10000001734300/">Cooking Light May 2008</a> recipe I found online. It is easy to make as long as you are careful not to use too much baking soda. It is better to put less than more. There are still somewhat soft after 12 minutes of baking, but if you prefer them crisper just add a couple of minutes to the baking time. I will definitely make these again and again.<br />
<br />
<u>Lemon Cornmeal Cookies</u><br />
<span style="font-size: x-small;">makes about 20 small cookies</span><br />
7 T all-purpose flour<br />
4 T cornmeal<br />
1/8 tsp baking soda<br />
1/8 tsp salt<br />
1/4 tsp ground ginger<br />
5 T sugar<br />
3 T butter, softened<br />
1 egg white, room temperature<br />
1 T grated lemon zest<br />
<ol>
<li>Preheat the oven to 350F.</li>
<li>Mix the flour with the cornmeal, baking soda, salt and ginger.</li>
<li>Beat the butter with the sugar until fluffy.</li>
<li>Add the egg white and the zest. Mix well.</li>
<li>Add the flour in two additions being careful to not overmix.</li>
<li>Spoon over silicone mat and bake for 12 minutes.</li>
<li>Let cool on the mat for another 5 minutes, then transfer in an airtight container. </li>
</ol>
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-44087701453951840142014-04-27T17:51:00.000-07:002014-05-11T22:12:30.849-07:00Chocolate Babka<div class="separator" style="clear: both; text-align: center;">
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<br />
This is a recipe worth of a special occasion. It is rich, chocolaty, flaky sweet bread I can barely resist eating it all by myself.
I followed the recipe from Epicurious: <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Babka-236707">Chocolate Babka</a> with only a few minor adjustments. I halved the recipe to make a single loaf and I didn't use a lot of butter in the filling, just enough to cover the dough.
This is the second time I make it actually and I will make it again for sure.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8248704733438625330.post-78880588229497745352014-04-22T21:10:00.000-07:002014-04-22T21:16:18.567-07:00Ginger Molasses Cupcakes<br />
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I was in the mood for something with molasses. These mini cupcakes really hit the spot. I haven't baked much with molasses but I do like its rich flavor.<span style="font-size: small;"> I adapted a recipe I found on <a href="http://www.epicurious.com/recipes/food/views/Ginger-Cake-109041">Epicurious</a>. </span>I will certainly keep this one handy because it was really easy, quick and the result is delicious! Next time I think I will double the amount and use one whole egg. A small amount of chopped walnuts or other nuts would be a nice addition giving a bit of a crunch.<br />
<br />
<u>Ginger Molasses Cupcakes</u><br />
<span style="font-size: x-small;">makes 15 mini cupcakes</span><u><br /></u>
<br />
3/4 cups all purpose flour<br />
1 tsp ground ginger<br />
1/2 tsp cinnamon<br />
4 T butter, softened<br />
3 T sugar<br />
4 T robust molasses<br />
4 T boiling water<br />
1/2 tsp baking soda<br />
1 egg yolk, with a small amount of the egg white<br />
<ol>
<li>Preheat the oven to 350 F.</li>
<li>In a small bowl mix the flour with the spices (ginger and cinnamon).</li>
<li>Beat the butter with the sugar until fluffy, set aside.</li>
<li>Pour the hot water over the molasses and stir. Quickly add the baking powder and stir. It should bubble.</li>
<li>Mix in the molasses mixture and flour to the butter in small additions, mixing well after each one.</li>
<li>Finally mix in the egg yolk.</li>
<li>Pour equally in 15 mini cupcake cups. It should be close to the brim.</li>
<li>Bake for about 15 minutes. Enjoy!</li>
</ol>
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<br />Unknownnoreply@blogger.com0