tag:blogger.com,1999:blog-67642334006030142322024-03-04T23:44:36.515-05:00The Tiny Tyrant's Kitchenmusings of a pastry school drop outAngehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.comBlogger323125tag:blogger.com,1999:blog-6764233400603014232.post-91675930069716124512017-02-07T07:14:00.003-05:002017-02-07T07:14:54.876-05:00Apple Crumb Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6nC7U7Xq29LKhEIESwPhFB7iIyb6dXCmuWuPiSKiiyimUgiNQrNROIhCztJ5XqQNtfaQLll13k7t8aFDJIa2DQc6xCFzOds2HwGZA1IOMi20CT19xkdOSm0Dn1_cGXAbvkwHvMQ6M24/s1600/apple+crumb+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6nC7U7Xq29LKhEIESwPhFB7iIyb6dXCmuWuPiSKiiyimUgiNQrNROIhCztJ5XqQNtfaQLll13k7t8aFDJIa2DQc6xCFzOds2HwGZA1IOMi20CT19xkdOSm0Dn1_cGXAbvkwHvMQ6M24/s400/apple+crumb+2.jpg" width="385" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Apple Crumb Pie</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Adapted from <a href="http://sallysbakingaddiction.com/2015/07/04/apple-crumble-pie/">Sally's Baking Addiction</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 pie crust (homemade or premade, no judging)<br />5 large apples (cored, peeled, and sliced into 1/4-inch slices)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon lemon juice (or vinegar)<br />1/4 cup flour<br />1/4 teaspoon nutmeg<br />1 and 1/2 teaspoons ground cinnamon<br />1/2 cup white sugar (or brown sugar, lightly packed)<br />1 teaspoon vanilla extract<br /><br /><u>Crumb Topping</u><br />1/2 cup packed brown sugar<br />1 teaspoon ground cinnamon<br />1/2 cup flour<br />1/3 cup unsalted butter (melted and slightly cooled)<br /><u><br />To make the pie:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 400 degrees.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl using a rubber spatula or wooden spoon, stir the apples, lemon juice, flour, nutmeg, cinnamon, sugar, and vanilla extract together until thoroughly combined. Set filling aside.<br /><br />Roll out the pie dough onto a round pie dish. Tuck it in with your fingers, making sure it is smooth. Flute the edges.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon the apple filling into the crust.<br /><br /><u>To make the crumb topping:</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Combine brown sugar, cinnamon, flour, and butter in a medium bowl. Mix until resembles thick crumbs. Sprinkle mixture on top of pie.<br /><br />Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, place a pie crust shield (or foil strips) on top of the edges of the pie to prevent them from browning too quickly.<br /><br />Allow the pie to cool before serving. </span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-37682649229738080982016-12-27T07:05:00.000-05:002017-01-16T13:04:31.949-05:00Moroccan Spiced Chickpea Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-03mGnBp7DBL3b0_4kYnFoy4ajHatIZgDUL664tryitKeQ9W_1Sr65oLMx9VwgNAsCVf4A6wjVZ4m4janw3zOsJr1p63q8yBHaXbC_Z4evBHBX8NX1gKJFq5qRC7XvpjmriDq9EggK4/s1600/moroccan+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir-03mGnBp7DBL3b0_4kYnFoy4ajHatIZgDUL664tryitKeQ9W_1Sr65oLMx9VwgNAsCVf4A6wjVZ4m4janw3zOsJr1p63q8yBHaXbC_Z4evBHBX8NX1gKJFq5qRC7XvpjmriDq9EggK4/s320/moroccan+soup.jpg" width="260" /></a></div>
<b style="font-family: arial, helvetica, sans-serif;">Moroccan Spiced Chickpea Soup</b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">adapted from <a href="http://www.foodnetwork.com/recipes/dave-lieberman/moroccan-spiced-chickpea-soup-recipe.html">Food Network</a></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 to 3 tablespoons oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 medium shallot (diced)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 to 4 cloves garlic (minced)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons ground cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon ground cumin</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/8 teaspoon cayenne pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 heaping teaspoon sweet paprika</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 (14.5-ounce) can fire-roasted tomatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 (15-ounce) cans chickpeas (drained and rinsed)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 to 4 carrots (chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 quart broth (vegetable or chicken)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper, to taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 (5-ounce) package baby spinach</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Lower heat and add spices and saute about a minute. Add tomatoes, chickpeas, carrots, broth, sugar, salt, and pepper. Chickpeas should be covered with liquid. If level is low, add water until the chickpeas are covered.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring to a simmer, then lower heat and gently simmer for 45 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove soup from heat and stir in the spinach until wilted.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-74490775518090755122016-12-22T07:10:00.002-05:002016-12-22T07:10:20.501-05:00Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWsxw_rtYwPgYLdhS94QiNWNwEBHpvrX183Tb2OoFDLVMveUd7GWOZ-YBePlNgcHB6461pS0OfV3ietTXnpdLAR9RojQ_R75RhdMDwhCVnNorvqNyIz6UJOzj3xZwvcz_Sh9uv9NGsj8/s1600/pump+ccakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtWsxw_rtYwPgYLdhS94QiNWNwEBHpvrX183Tb2OoFDLVMveUd7GWOZ-YBePlNgcHB6461pS0OfV3ietTXnpdLAR9RojQ_R75RhdMDwhCVnNorvqNyIz6UJOzj3xZwvcz_Sh9uv9NGsj8/s400/pump+ccakes.jpg" width="366" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><br /></b></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Pumpkin Cupcakes with Brown Sugar-Cinnamon Cream Cheese Frosting</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">source: <a href="http://sallysbakingaddiction.com/2013/11/16/favorite-pumpkin-cupcakes/">Sally's Baking Addiction</a></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 3/4 cups flour</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon baking powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 1/2 teaspoons ground cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon pumpkin pie spice</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2/3 cup packed dark brown sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large eggs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup pumpkin puree</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup milk</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 350°F and line two cupcake tuns with 14 cupcake liners.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice and set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl, mix together the brown sugar and eggs together until combined. Then whisk in the pumpkin, oil, milk, and vanilla until combined. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour the wet ingredients into the dry ingredients and stir until just combined.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Spoon the batter evenly into 14 cups and bake for 17-18 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool completely before frosting.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<b style="font-family: Arial, Helvetica, sans-serif;">Brown Sugar-Cinnamon Cream Cheese Frosting</b><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 (8 oz.) block cream cheese (room temperature)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 stick butter (room temperature)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4–6 cups powdered sugar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup brown sugar (packed)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon vanilla extract</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2</span><span style="font-family: "arial" , "helvetica" , sans-serif;">–4 tablespoons water</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cream together cream cheese, butter, brown sugar, cinnamon, and vanilla until fluffy. Add powdered sugar one cup at a time, adding water as needed one tablespoon at a time. Beat well until spreading consistency.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-31910750942247065182016-12-21T07:16:00.002-05:002016-12-21T07:16:55.967-05:00Golden Red Lentil Dal Saag<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkk_7n2th2PcW7fNB4BAu3VZTNi4_28lez313eFvmnM659IwgjhVNKO_cYzFcQqWDbLDHphfLQuIkENFkjP99SFVtFgT7Icf690KS6MW5ucYzh2j2ZMwyig4Vv94vj4HnmtZBPhx5ulU/s1600/dal+saag.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAkk_7n2th2PcW7fNB4BAu3VZTNi4_28lez313eFvmnM659IwgjhVNKO_cYzFcQqWDbLDHphfLQuIkENFkjP99SFVtFgT7Icf690KS6MW5ucYzh2j2ZMwyig4Vv94vj4HnmtZBPhx5ulU/s320/dal+saag.jpg" width="300" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Golden Red Lentil Dal Saag</b></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">adapted from <a href="http://ohsheglows.com/2015/10/12/golden-red-lentil-dal-with-cilantro-speckled-basmati/">Oh She Glows</a></span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons oil<br />3 garlic cloves, minced<br />2 teaspoons ground ginger<br />1 and 1/2 cups shredded carrots<br />1 tablespoon curry powder<br />1 teaspoon ground cumin<br />1 teaspoon ground turmeric</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon cayenne pepper</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1 teaspoon white sugar </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 1/2 cups dried red lentils<br />1 (14-oz.) can coconut milk (light or regular.)<br />2 cups broth (vegetable or chicken)<br />salt and pepper, to taste<br />1 (5-oz.) package baby spinach<br /><br />Add the oil in a large pot (or dutch oven) over medium heat. Add garlic and a pinch of salt and stir to combine. Sautée over medium heat for 2 minutes.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in the ginger and carrots and continue sautéing for a few minutes over medium heat.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Add the curry powder, cumin, turmeric, cayenne pepper, and sugar and stir well. Cook for a minute, until fragrant.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Stir in the can of coconut milk, red lentils, broth, salt, and pepper.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bring to a simmer and reduce heat to medium-low. Cook, covered with the lid ajar, for about 15 to 20 minutes, or until the lentils and carrots are tender. </span><span style="font-family: arial, helvetica, sans-serif;">Stir occasionally to prevent the lentils from sticking to the bottom. Add more broth if necessary. </span><span style="font-family: arial, helvetica, sans-serif;">After cooking, stir in the spinach until wilted.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">*I cooked mine on low for about 45 minutes to get the lentils and carrots soft enough for my taste. </span><span style="font-family: arial, helvetica, sans-serif;"> </span></div>
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Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-37675470520989607952016-12-19T15:59:00.000-05:002016-12-19T15:59:19.122-05:00Curried Butternut Squash Soup<div class="rsbodytext">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cLmsqhbssY333EPgb__2MiV7iqt8k0ah3JMT5H3qpZP10Q79hGE0w2vdQ8OMK5rGDh4YeTifBBnrgypkSFFHya_tJacZke8_8CMxsHG79-2CbnCsB4IwC37XCh5z23Vgk15RiSDBSWE/s1600/squash+soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6cLmsqhbssY333EPgb__2MiV7iqt8k0ah3JMT5H3qpZP10Q79hGE0w2vdQ8OMK5rGDh4YeTifBBnrgypkSFFHya_tJacZke8_8CMxsHG79-2CbnCsB4IwC37XCh5z23Vgk15RiSDBSWE/s400/squash+soup.jpg" width="345" /></a></div>
<span style="font-size: x-small;"><span style="font-family: arial, helvetica, sans-serif;">Adapted from </span><a href="http://minimalistbaker.com/curried-butternut-squash-soup/" style="font-family: arial, helvetica, sans-serif;">Minimalist Baker</a></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 shallot (thinly diced)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic (minced)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 small butternut squash (equal to about six cups)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 1/2 teaspoons curry powder</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon cinnamon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 teaspoon turmeric</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 (14-oz) can light coconut milk (I used full fat.)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cups vegetable broth (I used a 32-oz. carton.)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon maple syrup</span><br />
<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat a large pot over medium heat and </span><span style="font-family: "arial" , "helvetica" , sans-serif;">add oil, shallots, and garlic. Sauté for 2 minutes.</span><br />
<span style="font-family: arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: arial, helvetica, sans-serif;">Add butternut squash and season with salt and pepper, curry powder, cinnamon, and turmeric. Stir to coat and cook for about 4 minutes, stirring occasionally.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add coconut milk, vegetable broth, and maple syrup and b</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ring to a low boil over medium heat.</span><br />
<span style="font-family: arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: arial, helvetica, sans-serif;">Reduce heat to low and simmer for about 15 to 20 minutes until the butternut squash is fork tender.</span><br />
<span style="font-family: arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: arial, helvetica, sans-serif;">Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth.</span><br />
<span style="font-family: arial, helvetica, sans-serif;"><br /></span>
<span style="font-family: arial, helvetica, sans-serif;">Continue cooking for a few more minutes over medium heat.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-14508417495961725772016-10-17T07:19:00.001-04:002016-10-17T07:19:24.144-04:00Pumpkin Chili with Chorizo and Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XqxWEPxrJVh6lJn7kFfp60-Vb3UY8QsjD9rjB-ghzjLrn7nStxnmwyocviHfKjyuRPR7ueP5SEPZjTZkzztl5IbI3Ga8Zqf1Ywpxs9P7jotwhKsgsXbhQdAhLP0R2otBVxZ52AF1jeA/s1600/pumpkin+chili.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3XqxWEPxrJVh6lJn7kFfp60-Vb3UY8QsjD9rjB-ghzjLrn7nStxnmwyocviHfKjyuRPR7ueP5SEPZjTZkzztl5IbI3Ga8Zqf1Ywpxs9P7jotwhKsgsXbhQdAhLP0R2otBVxZ52AF1jeA/s400/pumpkin+chili.jpg" width="335" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I love all things fall. It's my favorite time of year, despite the cooler temperatures. Fall brings colorful leans, crisp air, sweet apples, and pumpkins—the latter of which I also adore. When I saw this recipe, I knew it would be a hit for a chilly fall day. And I was right! The spicy chorizo paired great with the sweet potatoes, pumpkin, and spices. I also baked pumpkin cornbread, which was the perfect accompaniment. You need to whip up a batch of this chili!</span></div>
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<b>Pumpkin Chili with Chorizo and Sweet Potatoes</b></div>
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<span style="font-size: x-small;">Adapted from <a href="http://tidymom.net/2016/pumpkin-chili/">Tidy Mom</a></span></div>
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1 pound Mexican chorizo (casings removed)<br />1 pound ground turkey<br />2 poblano peppers (seeded and chopped)<br />1 medium sweet potato (peeled and chopped)<br />2 cans (15 oz.) fire-roasted tomatoes<br />1 can (15 oz.) black beans (drained and rinsed)<br />1 can (15 oz.) white northern beans (drained and rinsed)<br />1 can (15 oz.) pumpkin puree<br />1 large can (29 oz.) tomato sauce<br />1 tablespoon minced garlic<br />Chili seasoning<br />(I made my own from chili powder, ancho chili powder, onion powder, cumin, brown sugar, pumpkin pie spice, smoked paprika, black pepper, salt.)<br /><br />Brown chorizo and turkey in a large skillet and drain grease. Add to crock pot.<br />Meanwhile, peel and chop the sweet potato and chop the peppers. Add to crock pot.</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">Add the</span><span style="font-family: Arial, Helvetica, sans-serif;"> pumpkin, tomatoes, beans, sauce, and spices and mix well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">If too thick, add a little water. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cover and cook on low for 6 to 7 hours.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-64385971697661133142016-09-13T07:15:00.002-04:002016-09-13T07:15:57.716-04:00Banana Zucchini Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxwoAaBtBiNM52VOyoSpJdYN7BRks8LcMboTF2NEISbONCHwR7Muf3Xx9KJhWzPaHOZeLfqTZoZQ6xFHzeQEVrvtHPQFSqOahqPgauAaodfomlMPPT9sTwYptUdSnCsJFVq99oMS04v8/s1600/banana+zuke+bread.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaxwoAaBtBiNM52VOyoSpJdYN7BRks8LcMboTF2NEISbONCHwR7Muf3Xx9KJhWzPaHOZeLfqTZoZQ6xFHzeQEVrvtHPQFSqOahqPgauAaodfomlMPPT9sTwYptUdSnCsJFVq99oMS04v8/s400/banana+zuke+bread.jpg" width="331" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">While I was on the hunt to use up some zucchini, I came across this recipe, which also uses up some overly ripe bananas I had. As a child, the green squiggles in zucchini bread were my favorite. I also adored it filled with raisins and walnuts. This bread tasted more like banana bread, but with the green squiggles from the zucchini. <br /><br /><b>Banana Zucchini Bread</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">Source: Adapted from <a href="http://realhousemoms.com/banana-zucchini-bread/">Real Housemoms</a> via Pinterest</span><br /><br />1 cup sugar<br />1/2 cup vegetable oil<br />2 ripe bananas (mashed)<br />1 egg<br />2 teaspoons vanilla extract<br />1 and 1/2 cups flour<br />1 teaspoon cinnamon<br />1/2 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">teaspoon</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> baking powder<br />1/2 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">teaspoon</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> baking soda<br />1 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">teaspoon</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> salt<br />1 cup zucchini <span style="font-size: x-small;">(shredded, squeezed, and patted dry)</span><br /><br />Preheat oven to 350 degrees and spray a loaf pan with nonstick baking spray.<br />Whisk together the flour, cinnamon, baking powder, baking soda, and salt and set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat together oil and sugar in a stand mixer.<br />Add the mashed banana, egg, and vanilla.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the dry ingredients to the wet ingredients and stir on low until just combined.<br />Fold in the zucchini. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Pour batter into the prepared loaf pan and bake for 40 to 50 minutes.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-25658057942915853972016-08-25T07:13:00.002-04:002016-08-25T07:13:47.387-04:00Zucchini Tots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJkSNXXGHZRklxu3UKACoUM0VmHJOv_U985fhbRyHvdKSEvkuJ_KqFWPzqc6eBfFrdN_3Crr9T-Y2skfNWIVZl0q5c2f2yJ5FQx7X-xO11FV_b8-3NuKmkEwUzQEGqQuHblKwBmmJ9rc/s1600/zuke+tots.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJkSNXXGHZRklxu3UKACoUM0VmHJOv_U985fhbRyHvdKSEvkuJ_KqFWPzqc6eBfFrdN_3Crr9T-Y2skfNWIVZl0q5c2f2yJ5FQx7X-xO11FV_b8-3NuKmkEwUzQEGqQuHblKwBmmJ9rc/s400/zuke+tots.jpg" width="310" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ever hear the famous line, "Lock your car doors, it's zucchini time!"? Well it is! Watch out or you will end up with a ton of it. Every year, I am given endless zucchinis from people's gardens. I love zucchini, but I'm always on the hunt for something different. These tots fit the bill. I adjusted the recipe a bit to add more cheese, and they were so cheesy and delicious that I wished I had made more.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Zucchini Tots</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Source: adapted from <a href="http://kirbiecravings.com/2016/02/parmesan-zucchini-tots.html">Kirby's Cravings</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 1/2 cups shredded zucchini <span style="font-size: x-small;">(squeezed and patted dry)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup panko bread crumbs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup regular bread crumbs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup shredded parmesan cheese</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 - 1/2 cup shredded cheese <br /><span style="font-size: x-small;">(I used cheddar.)</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 large egg</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt, pepper, garlic powder, Italian seasoning <span style="font-size: x-small;">(to taste)</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Shred zucchini and squeeze and pat dry.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 400 degrees and spray a baking sheet with nonstick cooking spray.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add zucchini, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">egg, cheese, breadcrumbs, and seasonings</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> to a large mixing bowl and mix with your hands until everything is thoroughly combined. You may need to add more breadcrumbs if your mixture is too wet, but the mixture should not be dry.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Shape mixture into tot shapes and place on the baking sheet.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for about 20 minutes until bottoms are golden brown and crispy and flip over and bake for another 5 to 10 minutes.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-17508810593003441682016-08-10T07:19:00.002-04:002016-08-10T07:19:38.778-04:00Brown Butter Chocolate Chip Toffee Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcv1XGhQQTLY8hFewOR_kLTrts13ObU1Z43j2L4kyUGNwtphxnq3fPLCC50B8wcMfEtGSeuw0hpmVRgbKv5k96DFSVEC8TszRT2SNmlSpsnlwlh8HZ6I6jiDGFhG_QyjH5vvjqAwH0C4/s1600/BB+cookie+bars.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcv1XGhQQTLY8hFewOR_kLTrts13ObU1Z43j2L4kyUGNwtphxnq3fPLCC50B8wcMfEtGSeuw0hpmVRgbKv5k96DFSVEC8TszRT2SNmlSpsnlwlh8HZ6I6jiDGFhG_QyjH5vvjqAwH0C4/s320/BB+cookie+bars.jpg" width="244" /></a></div>
<span style="font-family: arial, helvetica, sans-serif;">I love chocolate chip cookies, but some days I just don't feel like rolling out balls of cookie dough and waiting for pans and pans of cookies to bake. I would love to find an awesome cookie bar recipe, but unfortunately I am still on the hunt for the perfect bars: thick, chewy, and slightly crispy. These bars had so much promise, but really fell flat on flavor and texture. They were very cake-like, and the brown butter and toffee chips did not add much flavor. They were good but not what I had envisioned.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Brown Butter Chocolate Chip Toffee Cookie Bars</b></span><br />
<span style="font-family: arial, helvetica, sans-serif; font-size: x-small;">Source: Slightly adapted from </span><a href="http://sotastysoyummy.blogspot.com/2016/08/brown-butter-chocolate-chip-cookie-bars_4.html" style="font-family: arial, helvetica, sans-serif; font-size: small;">So Tasty So Yummy</a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 stick butter<br />2 cups flour<br />1/2 teaspoon salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 </span><span style="font-family: "arial" , "helvetica" , sans-serif;">teaspoon baking soda</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> teaspoon baking powder<br />3/4 cup brown sugar (packed)<br />1/4 cup white sugar<br />2 teaspoons vanilla extract<br />2 large eggs<br />1 cup chocolate chips</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup toffee chips<br /><br />Preheat oven to 350 degrees and grease a 9x13 baking dish.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Melt the butter in a small skillet over medium heat until it foams up and deepens in color.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Remove butter from heat and set aside to cool. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk together flour, salt, baking soda, and baking powder together in a large bowl. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In the bowl of a stand mixer, cream together the butter and sugars.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add vanilla and eggs and mix well to combine.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stir in the flour mixture.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fold in the chocolate chips and toffee chips.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Press the batter into the prepared baking dish.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 18 to 20 minutes, until the edges are golden brown.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool and slice into bars.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-90925853551474125582016-08-02T07:23:00.002-04:002016-08-02T07:23:26.997-04:00Dark Chocolate Guinness Cake with Bailey's Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirduKtBx1Kj7qRPYxF4ZYrM49uy7m1T4ifjHJdDl8GS-ogogDmi-WHX6je8q7eeTlVQ_LdclUtpcsjxRvqTyBomEFOlLpCsT2OHav1V7GUM8vSNnhFlRAPiGm7OuZlecv7ZCQSYVr-mfc/s1600/irish+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirduKtBx1Kj7qRPYxF4ZYrM49uy7m1T4ifjHJdDl8GS-ogogDmi-WHX6je8q7eeTlVQ_LdclUtpcsjxRvqTyBomEFOlLpCsT2OHav1V7GUM8vSNnhFlRAPiGm7OuZlecv7ZCQSYVr-mfc/s400/irish+cake.jpg" width="400" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Some days you just need cake. A deep, dark chocolate cake spiked with beer and topped with boozey icing. The combination of Guinness and Bailey's is popular near St. Patrick's Day, but I think it's a perfect flavor combo any time of the year. The bittersweet cake is a perfect complement to the sweet icing. You need to make this cake!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Dark Chocolate Guinness Cake</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><a href="http://globaltableadventure.com/recipe/recipe-dark-chocolate-guinness-cake-with-baileys-buttercream/">Source: Global Table Adventure</a></span><br />
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1 and 1/2 sticks butter</div>
3/4 cup cocoa powder<br />1 cup Guinness Stout beer<br />1 tablespoon vanilla extract<br />1 and 1/2 cups sugar<br />1 and 1/4 cups flour<br />1 teaspoon baking soda<br />2 eggs</span><div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees.</span><br style="font-family: Arial, Helvetica, sans-serif;" /><span style="font-family: Arial, Helvetica, sans-serif;">Grease and line two eight-inch cake pans with parchment paper and set aside.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">In a small saucepan, melt the butter and whisk in the Guinness, vanilla extract, and cocoa. Remove mixture from heat to cool.</span><br style="font-family: Arial, Helvetica, sans-serif;" /><span style="font-family: Arial, Helvetica, sans-serif;">Whisk together the sugar, flour, and baking soda.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add the Guinness mixture to the dry ingredients and whisk in the eggs.</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">When the batter is shiny and smooth, pour evenly into two prepared cake pans.</span><br style="font-family: Arial, Helvetica, sans-serif;" /><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 30 to 35 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Removed the cakes from the pans and cool on two cooling racks.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When cooled, spread Bailey's buttercream between layers and ice top and sides.<br /><br /><b>Bailey's Buttercream</b></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 sticks butter, room temperature<br />4 cups powdered sugar<br />2–4 tablespoons Irish cream<br /><br />Cream the butter. With the mixer on low, add powdered sugar one cup at a time and Irish cream one tablespoon at a time until desired consistency is reached. Continue beating until smooth and creamy.</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-74183949131592080382016-08-01T07:16:00.001-04:002016-08-01T07:16:32.405-04:00Hasselback Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlALJonxEtqd0ie7rgwk7QyYdED_QJcdIF6vUIKIn-CswWp5HAKwzR3-nAWboHSHk7WbC5hN1qtYWzSEQrV_hbjazCfYpfctPsBdnyTbpuuh-raFw2OSTamCoLKUxOC64gjBWnFNV4JKg/s1600/hasselbak+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlALJonxEtqd0ie7rgwk7QyYdED_QJcdIF6vUIKIn-CswWp5HAKwzR3-nAWboHSHk7WbC5hN1qtYWzSEQrV_hbjazCfYpfctPsBdnyTbpuuh-raFw2OSTamCoLKUxOC64gjBWnFNV4JKg/s320/hasselbak+chicken.jpg" width="276" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Have you heard of Tasty? It's a great Internet site full of fairly simple recipe videos. Since I have discovered it, I have been using it to get out of my cooking rut. The first recipe I tried was Hasselback chicken. Surely, you know about <a href="http://allrecipes.com/recipe/79518/hasselback-potatoes/">Hasselback potatoes</a>? They were insanely popular in the blogosphere. The chicken uses the same concept: You cut slits in the chicken, stuff it with ingredients, and bake! It's easy and delicious! The recipe lends itself to many variations as you can stuff the chicken with just about anything!<br /><br /><b>Hasselback Chicken</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: x-small;">Source: Adapted from <a href="https://www.buzzfeed.com/tasty">Tasty</a></span><br /></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons fresh garlic (minced)<br />1 cup fresh spinach (chopped)<br />1/4 cup roasted red peppers (chopped)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup ricotta cheese<br />3 chicken breasts<br />1/4 cup cheddar cheese (shredded)<br />Paprika<br />Salt and Pepper<br /><br />Preheat oven to 375 degrees.<br />In a skillet over medium heat, add the oil, garlic, and spinach and cook </span><span style="font-family: arial, helvetica, sans-serif;">for about 3 to 5 minutes </span><span style="font-family: arial, helvetica, sans-serif;">until the spinach is wilted.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Take off the heat, mix in roasted red peppers and ricotta.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut slits into the chicken breasts. (Do not cut the slits all the way through the chicken!)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Stuff the spinach mixture into the slits.<br />Season the chicken with salt and pepper and sprinkle with the shredded cheese.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Sprinkle paprika on top.<br />Bake on a foil-lined, greased baking sheet for 30 to 40 minutes.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-41983881607666260162016-03-16T07:22:00.003-04:002016-03-16T07:22:55.308-04:00Ham, Pepper, & Goat Cheese Egg Cups <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajEhmCBqInuOSVOllLWltloxezh-7KhzcjfA3RdQ2GDHsohufZIbcfXZmagvFwiZasXO2vhUwov-qKz0LaEBbYOkRmj3uUdEYZzAQp2hYHXtBuf1BDIS9yZz9E8cdBcSwC_qHGY6yU0E/s1600/eggcups.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhajEhmCBqInuOSVOllLWltloxezh-7KhzcjfA3RdQ2GDHsohufZIbcfXZmagvFwiZasXO2vhUwov-qKz0LaEBbYOkRmj3uUdEYZzAQp2hYHXtBuf1BDIS9yZz9E8cdBcSwC_qHGY6yU0E/s400/eggcups.jpg" width="310" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span id="goog_2131664948"></span><span id="goog_2131664949"></span>I'm not a huge fan of eggs, but since I need more protein in my diet, I am trying. I decided to make some egg cups to have as a morning snack everyday to replace the oatmeal or cereal I have been eating. These were easy to make and baked up quickly. I like that you can add just about any ingredient you have on hand. I decided to use ham, green peppers, and goat cheese. But sausage and spinach would be good, too! You can also top these with salsa or avocado. The only issue is that some stuck to the pan. Next time, I will make sure to grease the pan better.</span><br />
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ham, Pepper, & Goat Cheese Egg Cups</span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Source: Adapted from <a href="http://www.superhealthykids.com/breakfast-egg-cups-recipe/#_a5y_p=4174771">Pinterest</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">(makes about 8)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 milk <span style="font-size: x-small;">(I didn't use because I didn't have any.)</span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup chopped green pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup ham (cubed)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/8 cup shredded cheddar cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons goat cheese, divided</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper, to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spray a cupcake tin liberally with nonstick cooking spray or line with 8 paper cupcake liners and mist with nonstick cooking spray. (Make sure you spray the wells of the pan well.)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whisk together the eggs and milk and pour into the wells of the pan.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Divide the ham, green pepper, and shredded cheese between the wells.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dot the goat cheese on top of each well. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 20 to 25 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cool and either freeze or store in the refrigerator.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">To heat, pop in the microwave for about one minute.</span><span style="font-family: Arial, Helvetica, sans-serif;"> </span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-79575496662423259222016-03-14T10:39:00.001-04:002016-03-14T10:39:17.322-04:00Bourbon Butterscotch Blondies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKKDMqgm3IjpaQ012JMbSckAEn72wAwmWubKb08LzfbMHqdzO-8tdhZjFtcMvQL1CgapeyTZjiu0hEdT9jDqVrx4rI2XZ09SO3WJgqtQUaR11jLPntjzYQ5POQHZqOPJ3cS12kYM6HA/s1600/bourbon+blondies+2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgblKKDMqgm3IjpaQ012JMbSckAEn72wAwmWubKb08LzfbMHqdzO-8tdhZjFtcMvQL1CgapeyTZjiu0hEdT9jDqVrx4rI2XZ09SO3WJgqtQUaR11jLPntjzYQ5POQHZqOPJ3cS12kYM6HA/s400/bourbon+blondies+2.jpg" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">My husband has a new fascination with whiskey and bourbon. So when he saw this recipe in a recent issue of the <i>Food Network</i> magazine, of course he wanted to make these blondies. They came out as promised: sweet, chewy, boozey, and delicious.<br /><br /><b>Bourbon Butterscotch Blondies</b><br /><span style="font-size: x-small;">Source: </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;"><a href="http://www.barnesandnoble.com/w/duff-bakes-duff-goldman/1121369491">Duff Bakes: Think and Bake Like a Pro at Home</a> by Duff Goldman via <a href="http://www.foodnetwork.com/recipes/duff-goldman/butterscotch-bourbon-blondies.html">Food Network</a></span></span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />1 1/2 cups flour<br />3/4 teaspoon baking powder<br />1/2 teaspoon kosher salt<br />1 stick of butter, softened<br />3/4 cup butterscotch chips<br />3/4 cup lightly packed brown sugar </span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 egg<br />1/2 teaspoon vanilla extract<br />1/4 cup bourbon</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350 degrees and spray a 9-inch square baking pan with cooking spray or butter it generously. (You can also line the pan with parchment paper and spray it.)<br /><br />In a medium bowl, whisk together the flour, baking powder, and salt.<br /><br />In a small pan, melt the butter and 1/4 cup of the butterscotch chips </span><span style="font-family: Arial, Helvetica, sans-serif;">over medium heat </span><span style="font-family: Arial, Helvetica, sans-serif;">until the mixture is smooth. Transfer it to the bowl of a stand </span>mixer<span style="font-family: Arial, Helvetica, sans-serif;">.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Beat the brown sugar into the butter mixture and then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.<br /><br />Spread the batter into the prepared pan and bake for 20 to 25 minutes. Let cool before cutting.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-84446431305727762622016-03-08T07:13:00.002-05:002016-03-08T07:13:49.664-05:00Raspberry White Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3L4dp8fbhCCMg8dZP6WA6VEsk1-7c5xid77U9UGAWT7rKLcyFk1EPTewTSas-ZcOP6GPRSQSVCvoq2ha9oazlSV_HgtcLIaoBZaF5MNeaMfS2fdmObw_0ebhBOBHDyvwQnMr7_roOI8/s1600/razz+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv3L4dp8fbhCCMg8dZP6WA6VEsk1-7c5xid77U9UGAWT7rKLcyFk1EPTewTSas-ZcOP6GPRSQSVCvoq2ha9oazlSV_HgtcLIaoBZaF5MNeaMfS2fdmObw_0ebhBOBHDyvwQnMr7_roOI8/s400/razz+cupcakes.jpg" width="291" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I make a lot of cupcakes. And I'm always trying to come up with new and exciting flavors. One of my favorite frostings is raspberry buttercream. It's sweet and tart and pairs well with both chocolate and vanilla cupcakes. For the base, I decided to add some melted white chocolate to my vanilla recipe and fill them with whipped white chocolate ganache. The result was a sweet and decadent cupcake sure to please a crowd.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>White Chocolate Cupcakes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Source: Adapted from <a href="http://melissabakes.com/?p=610">Melissa Bakes</a></span><br />1 stick butter (room temperature)<br />2/3 cup sugar<br />3 eggs<br />1 teaspoon vanilla extract<br />1 and 1/2 cups flour<br />1 and 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />1/4 cup milk</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 white chocolate chips, melted<br /><br />Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.<br />In a bowl, whisk together flour, baking powder, and salt and set aside.<br />In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.<br />Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Fold in melted white chocolate.<br />Fill the cupcake liners about 2/3 full and bake for 18 - 20 minutes.<br />Cool completely on a wire rack.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Raspberry Buttercream</b><br />2 sticks salted butter (room temperature) <br />3–4 cups powdered sugar<br />2–4 tablespoons seedless raspberry preserves<br />1–2 tablespoons water or milk (or any other liquid)<br /><br />Beat the butter on high speed for about 5 minutes until light and fluffy. Turn mixer to low-medium speed and add powdered sugar one cup at a time. Add raspberry preserves and water, until desired consistency is reached. Beat well.<br /><br /><b>Whipped White Chocolate Ganache</b><br /><span style="font-size: x-small;">Source: Adapted from <a href="http://smittenkitchen.com/blog/2009/01/car-bomb-cupcakes/">Smitten Kitchen</a></span><br />1/2 cup white chocolate chips<br />1/3 cup heavy cream<br />1/2 tablespoon butter<br /><br />Place white chocolate chips in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot. Pour hot cream over the white chocolate chips and let sit for one minute. Add the butter and stir until silky and smooth. Cool completely. With a hand mixer, beat ganache on high speed for several minutes until light and fluffy.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-90846561520689964502016-02-04T07:19:00.001-05:002016-02-04T07:21:02.627-05:00Sweet Potato Chickpea Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjND2BbN26_U8XrJWtakzDh96kdGJtQeGuBxMxtuXv75MhIdjJ1sSVGFSNBtecoQ_JOkd4_Jwq5wYeJ9s4FocEmt27PwQA8yezUshSs66TVlferA7aReJxOYBJpt6rc1f4pRViIovTp9eU/s1600/Veggie+Stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjND2BbN26_U8XrJWtakzDh96kdGJtQeGuBxMxtuXv75MhIdjJ1sSVGFSNBtecoQ_JOkd4_Jwq5wYeJ9s4FocEmt27PwQA8yezUshSs66TVlferA7aReJxOYBJpt6rc1f4pRViIovTp9eU/s400/Veggie+Stew.jpg" width="366" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I love vegetarian dishes, but it's hard to please my family with non-meat meals. I also love Indian spices, so when I saw this hearty vegetable stew, I knew I had to make it right away—even if I was the only one in my family who would eat it. I adapted recipe to my tastes and cooked it in the oven instead of on top of the stove. Well my husband surprised me because he really enjoyed this dish. He even requested it be added to the rotation. It tasted sweet and rich and is packed full of chick peas, sweet potatoes, and fire-roasted tomatoes. It's definitely a keeper!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ-QtPMz9oaEba86IMzKCGh94kRHC5p27lqUwgC4Qm5ZFdQ_Wek-Xwaiawlmt-om2vPrC6CZeYbLOE9IOuYwEBgm8ncUQOImaAvL7u9Wd_mu56nv1t69mDitN5Az2lTLA8pVzzmL68pU/s1600/veggie+stew+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyJ-QtPMz9oaEba86IMzKCGh94kRHC5p27lqUwgC4Qm5ZFdQ_Wek-Xwaiawlmt-om2vPrC6CZeYbLOE9IOuYwEBgm8ncUQOImaAvL7u9Wd_mu56nv1t69mDitN5Az2lTLA8pVzzmL68pU/s320/veggie+stew+2.jpg" width="266" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Sweet Potato Chickpea Stew </b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Adapted from <a href="http://deliciouslyella.com/sweet-potato-and-chickpea-stew/">Deliciously Ella</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 large sweet potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 green pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cans of fire-roasted tomatoes<br />1 can of coconut milk <br />2 cans of chickpeas (drained and rinsed)<br />1 tablespoon olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 tablespoons of tomato paste<br />2 tablespoons of apple cider vinegar <br />2 teaspoons of turmeric</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons of cumin <br />1/2 teaspoon of cayenne pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 cloves of garlic (minced)<br />1/4 cup cilantro (chopped) (optional)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Chop the sweet potato and green pepper into small chunks and set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">In a dutch oven, add the oil and cook the garlic, </span><span style="font-family: "arial" , "helvetica" , sans-serif;">tomato paste, vinegar, and spices </span><span style="font-family: "arial" , "helvetica" , sans-serif;">on medium heat until fragrant.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Turn up the heat to medium-high, and add the coconut milk, tomatoes, sweet potatoes, pepper, chick peas, salt, and pepper and allow it to heat until boiling.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the oven and cook for 45 minutes to 1 hour at 350 degrees until sweet potatoes are soft but not mushy. (If it's too thick, add about 1/2 cup of water.)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Serve over</span><span style="font-family: "arial" , "helvetica" , sans-serif;"> brown rice or quinoa, and sprinkle cilantro on top.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-76067479267003816632016-01-26T07:16:00.002-05:002016-01-26T07:19:24.394-05:00Recipe Remake: Enchilada Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEzt8A55wM9CSnLVRDBlcBDFcGISuNQEkqpx4gF0bPPfgyybluDfXO62kRCKLu9W_qi2TMwgMzRfE7TuxqvKeY2bxddmsMO1L6mY-DLQy-AmaYbiZEF_MkiVeCffTgG8f6eza8vHLU1k/s1600/ench+stuffed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBEzt8A55wM9CSnLVRDBlcBDFcGISuNQEkqpx4gF0bPPfgyybluDfXO62kRCKLu9W_qi2TMwgMzRfE7TuxqvKeY2bxddmsMO1L6mY-DLQy-AmaYbiZEF_MkiVeCffTgG8f6eza8vHLU1k/s400/ench+stuffed.jpg" width="308" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We eat a lot of Mexican dishes. I love how versatile a few basic ingredients can be. I made a version of these back in <a href="http://tinytyrantskitchen.blogspot.com/2010/01/mexican-stuffed-shells.html">2010</a>. I haven't made them since and decided to revive the recipe. I made a few tweaks to incorporate cilantro, tomatoes, and green chiles. Like the first time around, they were a huge at my house.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Enchilada Stuffed Shells</b></span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Box of large shells<br />1.5–2 pounds of ground beef (or ground turkey)<br />1 can Rotel (tomatoes with green chiles) (drained)</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 can corn (drained)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 can black beans (drained and rinsed)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup cilantro (chopped finely</span>)<br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 package taco seasoning<br />1/2 cup water<br />2 cans red </span><span style="font-family: arial, helvetica, sans-serif;">(or green) </span><span style="font-family: arial, helvetica, sans-serif;">enchilada sauce </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup sharp cheddar cheese, shredded<br />Salsa and sour cream (or plain Greek yogurt), optional for topping</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br />Preheat oven to 350 degrees, and spray baking dishes with nonstick cooking spray.<br />Boil shells according to directions on package. Drain, rinse with cold water, and set aside.<br />Brown ground beef. Drain beef and return to pan. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add Rotel, corn, black beans, taco seasoning, 1/2 cup water, and half of the cilantro.<br />Cook 3 to 5 minutes and remove from heat.<br />Spoon mixture into shells and place in pan.<br />Top shells with enchilada sauce and cheddar cheese.<br />Bake about 20 minutes until cheese is melted.<br />Serve with cilantro, salsa, and sour cream.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-43163345490834018482016-01-24T16:40:00.000-05:002016-01-24T16:40:06.222-05:00Recipe Remake: Chocolate Peanut Butter Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D6kFUV4TRkd_CNJqtVrY3A2Q4pR8uM27cnw6PKETYrVLzok8iGAYPL-Kxh58cs8aZJDHl8WK0AtdOEIMFUva1JKoOTADK04MMHWVTfI6UV4bVm_PPk9so-e_B5aPNfymYthmQkhDERM/s1600/choc+peanut+butter+take+a+million.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_D6kFUV4TRkd_CNJqtVrY3A2Q4pR8uM27cnw6PKETYrVLzok8iGAYPL-Kxh58cs8aZJDHl8WK0AtdOEIMFUva1JKoOTADK04MMHWVTfI6UV4bVm_PPk9so-e_B5aPNfymYthmQkhDERM/s400/choc+peanut+butter+take+a+million.jpg" width="331" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Chocolate peanut butter cupcakes are my most requested recipe. I make them quite a few times a year—sometimes a few times a month when I have a lot of special events going on. And they always get rave reviews! I have to agree. These are pretty great, plus they are no fail. The chocolate cupcakes are bouncy, chocolately, and perfect every time. (Shh, they also happen to be vegan!) The peanut butter icing is fluffy, salty, and amazing enough to eat with a spoon. If you're looking for a cupcake to win over a crowd, try this one.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Chocolate Cupcakes </b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">Source: <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes</a></span><br />1 and 1/2 cups cake flour<br />3/4 cup sugar<br />1/4 cup cocoa (unsweetened)<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 cup plus 1 tablespoon vegetable oil<br />1 tablespoon white vinegar<br />1 teaspoon vanilla extract<br />1 and 1/4 cups water<br /><br />Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt, and set aside. In another bowl, beat together oil, vinegar, vanilla, and water with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.<br /><br /><b>Salted Peanut Butter Icing</b><br />1/2 cup peanut butter<br />1 stick butter (room temperature)<br />1 teaspoon vanilla extract<br />1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)<br />2–3 cups powdered sugar<br />2–3 tablespoons milk<br /><br />Beat together peanut butter, butter, vanilla, and salt until smooth with a mixer on medium speed. With mixer on low speed, add powdered sugar one cup at a time and milk one tablespoon at a time until desired consistency is reached. Add more milk or powdered sugar if needed. Beat until smooth and fluffy.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-35137123871158359972016-01-23T12:25:00.003-05:002016-01-23T12:32:09.375-05:00Tandy Cake Cupcakes—Take 3<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6_ZMtcewPYZxuz0KijtvgPr8xhBp-L6ZHK1CbrEM0TH85UdxEvtOlI7Ulozf6Q3Q4B6buylGoGukG67B7CarxwnRGhBqgv6IqT307JY0f6FDl5xPupq9SkbP5SDyucl1PxVS4Vu0LA0/s1600/vanilla+peanut+butter+cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj6_ZMtcewPYZxuz0KijtvgPr8xhBp-L6ZHK1CbrEM0TH85UdxEvtOlI7Ulozf6Q3Q4B6buylGoGukG67B7CarxwnRGhBqgv6IqT307JY0f6FDl5xPupq9SkbP5SDyucl1PxVS4Vu0LA0/s400/vanilla+peanut+butter+cupcakes+2.jpg" width="348" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I get a lot of requests for peanut butter. Usually it's for chocolate peanut butter. This time I had a request for vanilla, peanut butter, and chocolate, so I decided to make a <a href="http://tinytyrantskitchen.blogspot.com/2012/09/tandy-cake-cupcakestake-two.html">tandy cake -inspired cupcake</a>. I used a vanilla cupcake filled with peanut butter icing and topped with chocolate icing. I topped them with a peanut butter cup since you can never have too much chocolate and peanut butter.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-56061183787466228002016-01-21T07:13:00.000-05:002016-01-21T07:20:35.963-05:00Banana Peanut Butter Cupcakes aka "The Vegetarian Elvis"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFsfoiQtxV1sE7tqDR2HigY01WtrkV4wJpXxKzvfQMv0n714Bgf56EHb9j2Lxbdr43sf1bINo0mn89Op7XwFRC9p87bao7pvgmiJyOBKI8trYrHyM4PGE5XcPf8YK5enMF6KhYBHDIY/s1600/banana+cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijvFsfoiQtxV1sE7tqDR2HigY01WtrkV4wJpXxKzvfQMv0n714Bgf56EHb9j2Lxbdr43sf1bINo0mn89Op7XwFRC9p87bao7pvgmiJyOBKI8trYrHyM4PGE5XcPf8YK5enMF6KhYBHDIY/s400/banana+cupcakes.jpg" width="367" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I make a lot of cupcakes. I love exciting flavor combinations. However, I get a lot of requests for chocolate peanut butter cupcakes. While I love this flavor combination, it can get boring. So when my friend Wendy requested banana cupcakes for her birthday, I was excited to make something different. I decided to top them with peanut butter (think of an Elvis without the bacon: "The Vegetarian Elvis") and drizzle melted chocolate over the tops. This combination was amazing!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Banana Cupcakes</b></span><br />
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<span style="font-size: x-small;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Source: slightly adapted from </span><a href="http://www.marthastewart.com/recipe/desserts_E0308WELD_T" style="background-color: white; color: #b5653b; font-family: Arial, Helvetica, sans-serif; line-height: 14px; text-decoration: none;">Martha Stewart</a></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 and 1/2 cups flour (spooned and leveled)<br />3/4 cup sugar<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/4 teaspoon salt<br />1 stick butter (melted and slightly cooled)<br />1 and 1/2 cups mashed bananas (I used 2.5 large ripe bananas.)<br />2 large eggs<br />1/2 teaspoon extract<br /><br />Preheat oven to 350 degrees, and line a cupcake tin with 12 cupcake liners. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">In a small bowl, mix together melted butter, mashed bananas, eggs, and vanilla. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Make a well in center of flour mixture and pour in banana mixture. Using hands, incorporate flour mixture (do not overmix). </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Fill cupcake liners about 2/3 full, and b</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ake for about 25 to 30 minutes. (Mine baked in 20 minutes, so watch them!). </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Remove cupcakes from pan and cool completely on a wire rack before frosting.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAPO48xjSyWVYQge57e5f5eHHo_eztgtTHl-H5jg4Xx6Z5qR5sIvM9DBlCDIIlm24xZ694cmhxkys2fUxy2FE1mJmE5SeKfPMpsXVMQ8tmfl2WoZp5eZhNGsVUfm9zook5JSmuNqyOBY/s1600/banana+ccakes+2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMAPO48xjSyWVYQge57e5f5eHHo_eztgtTHl-H5jg4Xx6Z5qR5sIvM9DBlCDIIlm24xZ694cmhxkys2fUxy2FE1mJmE5SeKfPMpsXVMQ8tmfl2WoZp5eZhNGsVUfm9zook5JSmuNqyOBY/s320/banana+ccakes+2.jpg" width="274" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Salted Peanut Butter Icing</b><br />1/2 cup peanut butter<br />1 stick butter (room temperature)<br />1 teaspoon vanilla extract</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)<br />2–3 cups powdered sugar<br />2–3 tablespoons milk<br /><br />Beat together peanut butter, butter, vanilla, and salt until smooth with a mixer on medium speed. With mixer on low speed, add powdered sugar one cup at a time and milk one tablespoon at a time until desired consistency is reached. Add more milk or powdered sugar if needed. Beat until smooth and fluffy.</span></div>
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Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-58836210792499702152016-01-13T07:22:00.001-05:002016-01-13T07:22:15.626-05:00 Cinnamon Swirl Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53ldPm1qFtczI9StsZcPuOac44NQGTg5o4rPeEKOcgXSjhWPvSCcwZ3oyPTEzryp_VhCOzp2wlHqLWmBI4b3DnlzzxcYRXUoiJxG64KLKm9U9YeYC5b8sYo9qGRcH8mr27cVmpN3r-fM/s1600/snickerdoodle+ccakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53ldPm1qFtczI9StsZcPuOac44NQGTg5o4rPeEKOcgXSjhWPvSCcwZ3oyPTEzryp_VhCOzp2wlHqLWmBI4b3DnlzzxcYRXUoiJxG64KLKm9U9YeYC5b8sYo9qGRcH8mr27cVmpN3r-fM/s400/snickerdoodle+ccakes.jpg" width="328" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">It's no secret that I love cupcakes. And cookies. One of my favorite flavors is cinnamon. I love snickerdoodle cookies. So I decided to make a cinnamon-swirl cupcake in honor of my favorite cookie. I took a basic vanilla cupcake, added a cinnamon-sugar swirl, and topped with cinnamon cream cheese. It was the perfect amount of cinnamon, and the tang from the cream cheese frosting complimented the cupcakes perfectly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Cinnamon Swirl Cupcakes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Source: </span><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">adapted from </span><a href="http://melissabakes.com/?p=610" style="font-family: Arial, Helvetica, sans-serif;">Melissa Bakes</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter (room temperature)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup sugar<br />3 eggs<br />1 teaspoon vanilla extract<br />1 and 1/2 cups flour<br />1 and 1/2 teaspoons baking powder<br />1/4 teaspoon salt<br />2/3 cup milk</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cinnamon-sugar<br /><br />Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners.<br />In a bowl, whisk together flour, baking powder, and salt, and set aside.<br />In another bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.<br />Turn mixer to low and alternately add flour mixture and milk in three additions, ending with flour.<br />Fill the cupcake liners about 1/3 full and top with a heaping teaspoon of cinnamon sugar. Top with batter until 2/3 full and sprinkle </span><span style="font-family: Arial, Helvetica, sans-serif;">with cinnamon-sugar.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 18 - 20 minutes.<br />Cool completely on a wire rack.<br /><br /><b>Cinnamon Cream Cheese Icing</b><br />8 oz. cream cheese (room temperature)<br />1 stick butter (room temperature)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract<br />3–4 cups powdered sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon cinnamon<br />2–4 tablespoons milk<br /><br />Beat the butter, cream cheese, and vanilla extract on high speed until light and fluffy. With the mixer on low speed, add cinnamon, powdered sugar one cup at a time, and milk one tablespoon at a time, until desired consistency is reached. Beat well.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-51212620794825275662016-01-07T07:09:00.000-05:002016-01-07T07:09:48.328-05:00Hummingbird Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunJiXh6QETSWWc3FAM_LbocGMYXXQCUFzKilDYQUstbkDr7kYNGFYPIjpmRNgR7eEtyLVxAJZszKkOezp9HtrUNSq6U4v5uSMUWaS8RxLqIK5jq54xbxW7QkVVprQcU1nbWjo_HO0l_c/s1600/hummingbird+cupcakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiunJiXh6QETSWWc3FAM_LbocGMYXXQCUFzKilDYQUstbkDr7kYNGFYPIjpmRNgR7eEtyLVxAJZszKkOezp9HtrUNSq6U4v5uSMUWaS8RxLqIK5jq54xbxW7QkVVprQcU1nbWjo_HO0l_c/s320/hummingbird+cupcakes.jpg" width="277" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut is one of those flavors you either love or hate. I love it! I think the people who hate it, actually hate the texture more than the flavor. When it's mixed with other flavors, such as banana and pineapple, it's heavenly—especially if it's whipped up into a frozen drink and rum is involved. These hummingbird cupcakes take all three flavors and meld them perfectly. The tangy coconut cream cheese enhances the light coconut flavor of the cupcakes.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Hummingbird Cupcakes</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Source: adapted from <a href="http://www.marthastewart.com/256215/hummingbird-cupcakes">Martha Stewart</a></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">3 cups flour<br />1 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/2 teaspoon salt<br />2 sticks butter (melted and cooled)<br />2 teaspoons vanilla<br />2 cups sugar<br />3 eggs<br />3 bananas (mashed)<br />8 oz. crushed pineapple (drained)<br />1 cup unsweetened desiccated coconut (I used sweetened shredded coconut.)<br /><br />Preheat oven to 350 degrees, and line a cupcake pan with paper liners.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.<br /><br />With a mixer, beat butter, vanilla, and sugar until combined. Add eggs one at a time. Beat at medium speed until mixture is pale yellow and fluffy (about 3 minutes.)<br /><br />In another medium bowl, stir together banana, pineapple, and coconut. Add to egg mixture, mixing until combined. Stir in flour mixture.<br /><br />Fill cupcake liners about 2/3 full. Bake, rotating pans halfway through, until golden brown for about 25 to 28 minutes.<br /><br />Cool completely on a wire rack. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Coconut Cream Cheese Icing</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">8 oz. cream cheese (room temperature)<br />1 stick butter (room temperature)</span><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon coconut extract</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3–4 cups powdered sugar<br />2–4 tablespoons water (or milk)<br /><br />Beat the butter, cream cheese, and coconut extract on high speed until light and fluffy. With the mixer on low speed, add powdered sugar one cup at a time and water one tablespoon at a time, until desired consistency is reached. Beat well.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-3857156690020492002016-01-05T07:09:00.000-05:002016-01-05T07:12:06.833-05:00Coffee Stout Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujjB_u2KDedNz2PYIurvqHjzKbBaZd_3M91Apv07Dq-oKE-5Za68MyLL3PaE907Hzblgy7a0JgJ0Vq834-9y9CoA4cAuYNA_dtZU_Ht5VFY4Gq_y0lKjQ7r4M_aArdSpVBMPLH6wDD9E/s1600/Coffee+stout+cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiujjB_u2KDedNz2PYIurvqHjzKbBaZd_3M91Apv07Dq-oKE-5Za68MyLL3PaE907Hzblgy7a0JgJ0Vq834-9y9CoA4cAuYNA_dtZU_Ht5VFY4Gq_y0lKjQ7r4M_aArdSpVBMPLH6wDD9E/s400/Coffee+stout+cupcakes+2.jpg" width="352" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">If I had one word to describe these cupcakes, it would be phenomenal. These coffee stout cupcakes were damn near perfect in every way. They were not too sweet, nor too bitter. The flavors did not compete; they complimented each other perfectly. I baked these cupcakes for me. It's very rare I bake for myself these days, but when I do, I try to come up with a flavor that encompasses all my likes. This cupcake really hit the spot because it had my three favorite flavors: chocolate, coffee, and beer. I topped them with a chocolate-covered espresso bean.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGK8J7Y7DU-onGlZBXRVgwgLe7lmfBxzh4TkrKgbmp7DMwZOmcJBhIJoPGg-Q7mKD41KZLatTyHP3cv3kH2LQ2VUATEXiq30Ve33MtC_OnpnFlA6_qwk52es-yLDXN48MjRX3Sim3EMmE/s1600/Coffee+Stout+Cupcakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGK8J7Y7DU-onGlZBXRVgwgLe7lmfBxzh4TkrKgbmp7DMwZOmcJBhIJoPGg-Q7mKD41KZLatTyHP3cv3kH2LQ2VUATEXiq30Ve33MtC_OnpnFlA6_qwk52es-yLDXN48MjRX3Sim3EMmE/s320/Coffee+Stout+Cupcakes.jpg" width="257" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><b><span style="font-family: Arial, Helvetica, sans-serif;">Stout Cupcakes</span></b><br />
<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Source: adapted from <a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444">Martha Stewart's Cupcakes</a></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 and 1/2 cups cake flour<br />3/4 cup sugar<br />1/4 cup cocoa (unsweetened)<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 cup plus 1 tablespoon vegetable oil<br />1 tablespoon white vinegar<br />1 teaspoon vanilla extract<br />12 oz. stout beer (<span style="font-size: x-small;">I used <a href="http://terrapinbeer.com/brew/monster-beer-tour/wake-n-bake-coffee-oatmeal-imperial-stout/">Terrapin Wake-n-Bake Coffee Oatmeal Stou</a>t</span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: x-small;">.)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt, and set aside. In another bowl, beat together oil, vinegar, vanilla, and beer with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Coffee Icing</b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 stick butter (room temperature)<br />2–3 cups powdered sugar<br />3–4 tablespoons very strong coffee<br /><br />Beat butter until smooth and fluffy with a mixer on medium speed. With mixer on low speed, add powdered sugar one cup at a time and coffee one tablespoon at a time until desired consistency is reached. Add more coffee or powdered sugar if needed. Beat until smooth and fluffy.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-38115240889796192082015-12-30T07:24:00.000-05:002015-12-30T07:19:40.810-05:00Chocolate Peppermint Torte<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9qvl0Gp-O41eYyu90T0eUS0_oR6YgbKqMhUjY_UAF5nFfyV3_fwAv3Yk_HRcpsBK44pgRV8C-kqV_-FmOx0Tm1IJ_dwKLRKHaSQYs3IZDbs-S71a4yGoo3Mu5wWh9dmFQXy1V5oNDnQ/s1600/peppermint+tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9qvl0Gp-O41eYyu90T0eUS0_oR6YgbKqMhUjY_UAF5nFfyV3_fwAv3Yk_HRcpsBK44pgRV8C-kqV_-FmOx0Tm1IJ_dwKLRKHaSQYs3IZDbs-S71a4yGoo3Mu5wWh9dmFQXy1V5oNDnQ/s400/peppermint+tart.jpg" width="375" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">Isn't this torte gorgeous? I brought this showstopper to many holiday gatherings through the years. It is just as delicious as it is pretty, and there is never a crumb left. How can you go wrong with mint and chocolate. It's very rich and addictive, so beware!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Chocolate Peppermint Torte</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Source: adapted from </span><a href="http://thewaytohisheart.wordpress.com/2011/12/08/chocolate-peppermint-truffle-tart-with-chocolate-crumb-crust/"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">The Way to His Heart</span></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Crumb Crust</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups chocolate wafer cookie crumbs (or regular or chocolate graham crackers)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 stick butter, melted</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><u>Chocolate Peppermint Filling</u></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup heavy cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tablespoons butter, cut into 5 pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">16 oz semisweet chocolate chips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon peppermint extract.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Crushed candy canes for garnish. (optional)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325 degrees. Lightly spray a tart pan with baking spray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>To make the crust:</strong> Mix together crumbs and melted butter. Transfer crumbs to prepared tart pan and press crumbs smoothly and evenly onto bottom and sides of pan. Chill for 10 minutes and then bake for 8 minutes. Let cool before filling.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>To prepare filling:</strong> In a medium saucepan, heat heavy cream and butter on low heat until mixture is near boiling. Turn off heat and add hot cream mixture to chocolate chips. Let stand for 1 to 2 minutes to melt chocolate chips, and then whisk until smooth. Whisk in peppermint extract.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour chocolate mixture into prepared crust and spread to edges. Sprinkle with crushed candy canes. Refrigerate for about 2 hours or until set and firm. Store in refrigerator and serve chilled.</span>Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-18091867010664084022015-12-29T07:14:00.002-05:002015-12-29T07:14:45.776-05:00Sweet Baby Jesus! Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjcPh3DAWemhY54HTihUj3dPDnAw0HNuVbp1d_BOkwcPy4q-ryE5uOARizxPqMMq1zG55mKmfWW47MJtxTKTvCcLf2g7Wo7S9ZecB95oQ3iaR_t2W9h8JFMAl4KitI7hh23FHlWfIxZg/s1600/SBJ+Cupcakes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmjcPh3DAWemhY54HTihUj3dPDnAw0HNuVbp1d_BOkwcPy4q-ryE5uOARizxPqMMq1zG55mKmfWW47MJtxTKTvCcLf2g7Wo7S9ZecB95oQ3iaR_t2W9h8JFMAl4KitI7hh23FHlWfIxZg/s400/SBJ+Cupcakes+2.jpg" width="362" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We're big craft beer lovers. I feel like we're always on the hunt for a special brew. I love IPAs, but my favorite will always be a dark, heavy porter or stout (black IPAs also hold a special place in my heart!) Most of my friends are winos, but my friend Becca appreciates beer almost as much as I do. So when her birthday came around, I had the perfect idea for her cupcakes: chocolate peanut butter with beer incorporated into the cake. I used a chocolate peanut butter porter called Sweet Baby Jesus</span><span style="font-family: Arial, Helvetica, sans-serif;">! by </span><a href="http://duclaw.com/beer/sweet-baby-jesus/" style="font-family: Arial, Helvetica, sans-serif;">Duclaw</a><span style="font-family: Arial, Helvetica, sans-serif;">. The brewery boasts that the beer is so good that you will exclaim it's name!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Sweet Baby Jesus! Cupcakes</b></span></div>
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<span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif;">Source: adapted from </span><a href="http://www.amazon.com/Martha-Stewarts-Cupcakes-Inspired-Everyones/dp/0307460444" style="background-color: white; color: #f48d1d; font-family: arial, helvetica, sans-serif; line-height: 14px;">Martha Stewart's Cupcakes</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 and 1/2 cups cake flour<br />3/4 cup sugar<br />1/4 cup cocoa (unsweetened)<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 cup plus 1 tablespoon vegetable oil<br />1 tablespoon white vinegar<br />1 teaspoon vanilla extract<br />12 oz. </span><span style="font-family: Arial, Helvetica, sans-serif;">Sweet Baby Jesus</span><span style="font-family: Arial, Helvetica, sans-serif;">! </span><span style="font-family: Arial, Helvetica, sans-serif;">chocolate peanut butter porter</span><span style="font-family: Arial, Helvetica, sans-serif;"><br /><br />Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt, and set aside. In another bowl, beat together oil, vinegar, vanilla, and beer with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 18–22 minutes, rotating pan halfway through baking. Cool completely on a wire rack.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-CxhzaDJ93-HQS68ASPiu0a8d8pOE0oeA1-9jueX14mHaZOSPwbjTWDpuOKMItepes_s7nxpz9nAeLm8E3OQ3H3ZUM6yeBBlJ1AJdQ55LH2yA32So7P-otgbnUmlePW0eGr8hhRz1WU/s1600/SBJ+Cupcakes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-CxhzaDJ93-HQS68ASPiu0a8d8pOE0oeA1-9jueX14mHaZOSPwbjTWDpuOKMItepes_s7nxpz9nAeLm8E3OQ3H3ZUM6yeBBlJ1AJdQ55LH2yA32So7P-otgbnUmlePW0eGr8hhRz1WU/s320/SBJ+Cupcakes.jpg" width="273" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Salted Peanut Butter Icing</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup peanut butter<br />1 stick butter (room temperature)</span><div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon kosher salt (or 1/4 teaspoon regular salt)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2–3 cups powdered sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2</span><span style="font-family: Arial, Helvetica, sans-serif;">–</span><span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons milk</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />Beat together peanut butter, butter, vanilla, and salt until smooth with a mixer on medium speed. With mixer on low speed, add powdered sugar one cup at a time and milk one tablespoon at a time until desired consistency is reached. Add more milk or powdered sugar if needed. Beat until smooth and fluffy.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0tag:blogger.com,1999:blog-6764233400603014232.post-59344282342993360542015-12-17T07:11:00.001-05:002015-12-17T07:11:27.084-05:00Marbled Pumpkin Cheesecake Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4dh6nD3nGlmqySCCMB8kNfqVvYNMdP8mkcQlqqgVsF9ocR9poLyAt1edNqfA1xmFKbHK5yYnLMUQpgjpdK4SzYkrUpSSaD1Q4jBVGUj7N7kxZazd5n0s3bV7o-9OlDr8iixZtrYEW3w/s1600/pumpkin+torte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK4dh6nD3nGlmqySCCMB8kNfqVvYNMdP8mkcQlqqgVsF9ocR9poLyAt1edNqfA1xmFKbHK5yYnLMUQpgjpdK4SzYkrUpSSaD1Q4jBVGUj7N7kxZazd5n0s3bV7o-9OlDr8iixZtrYEW3w/s400/pumpkin+torte.jpg" width="400" /></a></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">I love pumpkin. And I don't care that pumpkin-flavored everything starts showing up in August. My goal is to try as many pumpkin foods as I can until I make myself sick of it. I usually make <a href="http://tinytyrantskitchen.blogspot.com/2010/11/pie-that-wont-die.html">this layered pumpkin-cream pie</a> for dessert every Thanksgiving, but this year I wanted to try something different. When I saw a recipe for a beautiful marbled pumpkin cheesecake tart, I knew I had to make it. It looked like a lot of steps to make it, but it was easy and turned out great. It was very delicious, and the cream cheese swirl complemented the pumpkin nicely.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Marbled Pumpkin Cheesecake Tart</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">Source: slightly adapted from <a href="http://www.crumblycookie.net/2015/11/20/marbled-pumpkin-cheesecake-tart/">The Way the Cookie Crumbles</a></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>Crust</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">10 to 12 full graham cracker sheets</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 to 4 tablespoons butter (melted)<br />1/2 teaspoon cinnamon sugar<br /><br /><u>Cheesecake batter</u><br />4 oz. cream cheese (softened)<br />3 tablespoons sugar<br />pinch salt<br />1 large egg yolk</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup heavy cream<br /><br /><u>Pumpkin batter</u><br />1 large egg<br />1 large egg white<br />1 and 1/4 cups pumpkin purée<br />1/4 cup sugar<br />1/4 cup brown sugar<br />1/2 teaspoon salt<br />1 and 1/2 teaspoons pumpkin pie spice<br />1 teaspoon vanilla extract<br />3/4 cup heavy cream<br /><br /><u>For the crust</u></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat the oven to 350 degrees.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Crush the graham crackers either using a food processor or put them in a large Ziploc bag and use a rolling pin or meat cleaver to crush them. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Put the crumbs in a bowl (about 1 and 1/2 cups), add the cinnamon sugar and butter, and mix until combined.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Press the crumb mixture </span><span style="font-family: "arial" , "helvetica" , sans-serif;">onto the bottom and up the sides of a 9-inch round (or equivalent size) tart pan.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Bake for 10 to 12 minutes, and cool on a wire rack.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><u>For the cheesecake batter</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Increase the oven temperature to 425 degrees.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Beat the cream cheese, sugar, and salt until creamy. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the egg yolk and cream, and mix until smooth. Set aside.</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /><u>For the pumpkin batter</u></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk the egg and egg white. Add pumpkin, sugars, salt, and spices, and mix until smooth.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the vanilla and cream, and mix until evenly combined.<br /><br />Spread the pumpkin batter evenly over the cooled crust. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Use a spoon to dollop the cheesecake batter over the pumpkin batter, and then run a knife through the cheesecake batter, dragging it into the pumpkin batter to create swirls.<br /><br />Bake for 10 minutes and then reduce the oven temperature to 350 degrees and continue baking for about </span><span style="font-family: "arial" , "helvetica" , sans-serif;">30 to 40 minutes (</span><span style="font-family: "arial" , "helvetica" , sans-serif;">until the center is slightly jiggly).</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cool on a wire rack completely or can be refrigerated overnight.</span></div>
Angehttp://www.blogger.com/profile/04220424364525533712noreply@blogger.com0